Recipes

With strawberries at their ripest through June, and blackberries and raspberries staying sweet through the late summer months, now is the perfect time to include these freshly-picked treats in your post-dinner dishes.

From a raspberry parfait to a dessert pizza made with strawberries (no need for the sauce and cheese!), we’ve gathered recipes from our friends at Carter Mountain Orchard, Chesterfield Berry Farm and Market, Agriberry CSA Farm and Peaks of Otter Winery that are redolent of berry-laden summers past. Not only will these satisfy any sweet tooth, they will give you a delicious reason to stay in the kitchen and avoid the summertime heat!

STRAWBERRY BLITZ KUCHEN

Carter Mountain Orchard

Charlottesville

CarterMountainOrchard.com

1/2 cup butter

1/2 cup sugar

4 egg yolks beaten

1 teaspoon vanilla

1/8 teaspoon salt

1 cup cake flour

1 teaspoon baking powder

4 egg whites

1 cup sugar

strawberries, crushed

1/2 cup sweetened whipped cream

Cream together butter and one-half cup of the sugar. Mix in the egg yolks, vanilla, salt, flour, and baking powder. Batter will be stiff. Divide batter and spread in two greased and floured layer cake pans. Use wet fingers to spread batter evenly in pans. Beat egg whites until stiff. Gradually add the 1 cup sugar. Spread meringue on top of batter in pans. Bake at 300 degrees for 30 minutes. When cool, place one layer with meringue side down. Cover with crushed strawberries and whipped cream. Place other layer on top with meringue side up. (Submitted to Carter Mountain Orchard by Catriona Tudor Erler)

STRAWBERRY PIZZA PIE

Chesterfield Berry Farm and Market

Chesterfield

ChesterfieldBerryFarm.com

For the crust:

1 1/2 cups flour

1 1/2 sticks butter or margarine; melted

1/2 to 1 cup chopped pecans

1 tablespoon sugar

For the filling:

1 8-ounce package cream cheese; softened

2 cups confectioner's sugar

1 8-ounce container whipped topping

1 pint whole strawberries

For the topping:

1 pint chopped strawberries

3/4 cup sugar

1/3 cup water

2 tablespoons cornstarch

2-3 drops red food coloring; optional

Mix crust ingredients. Press into pizza pan or large pie pan. Bake 10 to 15 minutes at 350 degrees. Cool. Make filling by creaming cheese with sugar. Fold in whipped topping. Spread on cold crust. Arrange 1 pint whole strawberries (without hulls) on top of cream cheese mixture (You may slice the berries if you prefer). In a saucepan, combine all topping ingredients and cook until thick. Spread on top of pie. Refrigerate.