Summer Homemade Desserts

I love the end of Spring/beginning of Summer fruit! Of course, I love to just snack on them, but I also enjoy making tasty desserts with them, as well. And who doesn't love a great homemade dessert?? Today I purchased a huge amount of cherries (because they came from Costco) and there is no way Andy and I were going to be able to eat them all, without them spoiling fast, so I decided to make a dessert with them - why not?! :) I found this Sour Cherry Crumb Cake recipe (from Martha Stewart, of course) and that sounded perfect for my new purchase! Oh, and they are kick ass good!


Last Thursday, I received the most beautiful strawberries in my CSA delivery and I knew exactly what I wanted to make with them: Strawberry Shortcake Cookies. Also from Martha Stewart, I think these were even better than the Crumb Cake above, but they are both really good. Imagine a strawberry cookie married a strawberry biscuit and they had babies. Delicious, delectable babies. That is what these taste like. I would have taken a picture for you, but they mysteriously disappeared before that could happen...

Here are the two recipes for you! Enjoy!! We know we did! :D

Sour Cherry Crumb Cake
for the topping
4 tablespoons butter, melted, plus more for dish
3/4 cup flour, plus more for dish
1/4 cup sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

for the cake
1 1/2 flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick of butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
About one cup of fresh sour cherries, pitted

1. Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
2. Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
3. Make the cake: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Add buttermilk and flour mixture. Beat until combined. Pour into prepared dish. Dot top with cherries and sprinkle with crumb topping.
4. Bake until golden, about 30 minutes.


Strawberry Shortcake Cookies
12 ounces strawberries, hulled and cut into 1/4-inch dice (about two cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 tablespoons cold butter, cut into small pieces
2/3 cup heavy cream
sanding sugar, for sprinkling

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons sugar in a large bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in the strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool.