We are now half way through the month of August, and I'm thinking about strawberries. I know that most people don't think about strawberries in August. At this time of year most people are taking advantage of the warm summer months to enjoy fresh melons, peaches, and the like.
Not me. I love strawberries. And the longer we go into the summer months, the sooner I run out of fresh strawberries. Fortunately for all us strawberry lovers, good, organic strawberries remain available in markets and grocery stores.
In celebration of a long strawberry season, I offer up to our readers one of my favorite dessert recipes. It is quick, easy, low in sugar, and absolutely delicious.
1 lb. organic strawberries (enough to fill a pie plate)
2 cups organic sour cream
3 tbl. organic brown sugar.
Preheat your oven to 350°.
Slice the tops off the strawberries and place them flat-side-down in a pie plate. A cake pan works too.
Thoroughly mix the brown sugar with the sour cream.
Spoon the sweetened sour cream evenly over the pan of strawberries, covering up all the berries
Bake for 20-25 minutes, or until the cream is bubbling around the edge of the pan.Serve up warm.
The last time I baked this dish I barely escaped the kitchen before my children came racing back for more berries and cream. If you have children, I strongly encourage you to serve yourself first to avoid being left out.
Enjoy your strawberries. The Fall season will be here soon. And sweet potato pie . . . .