What’s at Your Farmers’ Market? Strawberries!

Recipes and photos by Leslie Dabney

It’s the start of the long strawberry season, so why not celebrate by making these easy and pretty desserts by Leslie Dabney, the Vineyard Mom @thevineyardmomliving.

 

Easy Strawberry Bars

Makes about 12 bars

For the crust

• Vegetable oil or baking spray
• 2 cups all-purpose flour
• ½ pound (2 sticks) of butter, melted
• ½ cup powdered sugar, plus more for garnish
• ¼ teaspoon sea salt

For the topping

• 4 cups strawberries, cut into ½-inch pieces
• ¾ cup sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract

Preheat the oven to 350°F. Oil a 9- by 13-inch glass baking dish and set aside.

To make the crust: In a medium bowl, combine flour, melted butter, powdered sugar, and salt, using a fork to stir gently until just barely combined. Do not overmix. Using your fingers, press the crust into the baking dish. Bake until edges of the crust are browned, about 20–25 minutes. Remove from oven and let sit while you make the topping.

To make the topping: Stir sugar, cornstarch, and strawberries together in a medium saucepan and allow to sit for 10 minutes. Stir occasionally. Bring the mixture to a boil, then lower the temperature to a simmer for 3–5 minutes, stirring constantly. Remove from the heat.

Spread strawberry mixture onto the pre-baked crust. Bake for 20 minutes. Remove from oven and let cool, then place in the refrigerator for 30 minutes. Cut and serve with a dusting of powdered sugar.

Serving wine? Here are two local bottles that would pair nicely: Omega Road 2024 Sparkling Alvarinho and Retzlaff Estate Port.

 

Strawberry and Chocolate Mousse

Serves 2–4

For the strawberry mousse

• 16 ounces strawberries, chopped
• 1½ cups coconut milk
• 2 tablespoons honey

For the chocolate mousse

• 1½ cups coconut milk
• 5–6 tablespoons cocoa powder
• 3–6 tablespoons coconut oil
• ½ teaspoon vanilla extract
• 3 medium egg yolks

For garnish

• Several chocolate cookies chopped in a food processor

Combine all strawberry mousse ingredients in a blender and process until smooth. Divide into individual serving cups and chill.

For the chocolate mousse, heat milk in a small saucepan over medium-high heat. When it starts to simmer, remove from heat and stir in cocoa, coconut oil, and vanilla. Stir until smooth. Transfer to a blender, and with the blender running, pour in the egg yolks very slowly. If you do this too quickly the eggs will cook and scramble. Blend for 1 minute, then pour the mixture over the strawberry mousse. Chill for 1 hour.

Garnish the mousse with chocolate cookie crumbles and serve.

Serving wine? Here are two local bottles that would pair nicely: Concannon Vineyards 2021 Reserve Petite Sirah and Steven Kent Winery 2019 Sparkling Pinot Noir.