Strawberries on Biscuits

Strawberries on pastry Biscuits

Strawberries on pastry Biscuits

A simple dessert for your family can still be beautiful. Strawberries on Biscuits are a pretty way to serve up more fresh, healthy berries in the summertime. Having a few different textures keeps the dessert interesting!

Content below was originally published at Naturopath.ca …

If you are seeing the last bit of your local strawberries — we are nearing the end of one round here in the Seattle area — then enjoy them in all ways while you can. Of course the best way to enjoy fruit is in its purest, raw form, but with Strawberries on Biscuits you can be a little fancy without being difficult. Smaller dessert portions like I prescribe in this recipe let you indulge without overeating.

Strawberries are incredibly high in vitamin C, folate, and potassium, and they are known to reduce blood pressure. Berries in general are good for your vision and are broadly anti-cancer.

Redder and smaller strawberries are the most flavorful. They do not ripen after you pick them, so be careful what you pick in your garden and at your market. For the best shelf-life, wash your strawberries right before using them; they can get water-logged and spoil easily, like most berries.

I don’t mention this in every post, but I use local and organic produce and groceries whenever possible especially for fruits & vegetables that are known to be sprayed more.

I used:
a pint of fresh strawberries, thinly sliced
1-2 teaspoon maple syrup (depending on the tartness of the berries)
1/4 teaspoon pure vanilla extract
a squeeze of lemon juice, or whatever fresh citrus you have
some freshly grated lemon zest
some finely ground pistachios
a few rounds of puff pastry sheets (I prefer vegan ones!)

For the photos shown here, I used one of the best puff pastries I have found in Seattle, by our Aussie Bakery. It is made with just a few ingredients, including whole wheat flour and palm oil instead of bleached flour and butter. I made small biscuits out of the rounds, decorated them with strawberries and nuts, and it was a satisfying dessert 🙂

You can also use the eggless piecrust recipe I used for my Mango Pie.

My method:
1. Cut out puff pastry sheet rounds with a big cookie cutter or a small, sharp-edged bowl. Poke some holes in them with a fork so they don’t puff up. Bake according to the method on the package or in my Mango Pie recipe.
2. While the biscuits cook, toss the sliced strawberries with the honey, vanilla, lemon juice, and zest in a bowl, and let them sit. The strawberries will release all their juices and get tastier as they soak up those other great flavors.
3. Once the biscuits are almost baked, layer the strawberries on them, sprinkle with nuts, and bake some more — till the edges darken. Drizzle all the remaining liquid over top after baked. If you like, serve with a scoop of ice cream, a dollop of whipped cream, or some sweetened yogurt. It will taste great!