Strawberries—nature’s candy and a beloved fruit worldwide. Whether you’re biting into a fresh berry, blending it into a smoothie, or incorporating it into your favorite dessert, strawberries always seem to brighten the day. Summer is synonymous with peak strawberry season. This time of year is when the berries are at their juiciest and most flavorful.

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How to Store Strawberries in the Fridge to Maximize Their Lifespan

From Better Homes and Gardens Blog:  [Read Full Article Here]

“We’ve found that it’s best to store the strawberries, unwashed and whole, until you are ready to use them,” advises Lynn Blanchard, Better Homes & Gardens Test Kitchen director. “It’s important to not wash berries before storing. They tend to absorb water, and that shortens their shelf life.”

To potentially tack on a couple more days to the lifespan of your fresh berries, employ Mason jars if you own them, Blanchard says. The airtight nature of the jar seems to keep the strawberries fresher for slightly longer. Here’s how to store strawberries in Mason jars: Pat the berries dry, if any moisture remains, then gently drop them into a Mason jar. Add the lid and twist to seal tightly. Place on a shelf inside your refrigerator.

“Depending on the freshness of strawberries when purchased—which is the biggest factor in how long your berries stay fresh—they’re typically best within 3 days when stored in the refrigerator in a shallow container. But I have kept them for up to one week in a glass jar,” Blanchard confirms.

Strawberry Shortcake Parfaits

Full Article

Make individual strawberry shortcake cups when you build your shortcake in a mason jar.

Layer strawberry shortcake components to build pretty parfaits for a party-ready dessert recipe.

By BHG Test Kitchen Updated on July 6, 2020
Prep Time: 25 mins, Bake Time: 18 mins, Total Time: 25 mins, Servings: 8

Ingredients

• 2 ¼ cup all-purpose flour
• 6 tablespoon sugar
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup cold butter
• 2 egg, lightly beaten
• ¾ cup sour cream or plain yogurt
• ¼ cup milk
• 4 ½ cup sliced fresh strawberries
• 3 tablespoon sugar
• 1 recipe Sweetened Whipped Cream
• Sweetened Whipped Cream
• 1 cup whipping cream
• 2 tablespoon sugar
• ½ teaspoon vanilla

Directions
Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper*; set aside. In a medium bowl combine flour, the 6 tablespoons sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using the back of a spoon, make a well in the center of the flour mixture. In a small bowl stir together egg, sour cream, and milk. Add egg mixture to flour mixture all at once, stirring with a fork just until moistened.

Using a small offset metal spatula, spread dough evenly in the prepared pan. Bake for 16 to 18 minutes or until a wooden pick inserted near the center comes out clean. Cool completely in pan on wire rack.

Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. If desired, use a potato masher to mash berries slightly; set aside.

To serve, using a x-inch round cutter, cut 12 pieces of shortcake. Layer 2 shortcake pieces, 1/2 cup strawberry mixture, and 1/3 cup Sweetened Whipped Cream into six 8-oz. regular mouth canning jars. Top with remaining sliced strawberries.

Sweetened Whipped Cream:
In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Individual Shortcakes:
Prepare Strawberry Shortcake as directed, except drop dough into eight mounds on a greased or parchment paper-lined baking sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to wire rack; cool completely. Serve as directed. Makes 8 servings.Per serving: same as above

Strawberry Lemon-Poppy Seed Shortcake:
Prepare Strawberry Shortcake as directed, except stir 1 tablespoon poppy seeds and 1 teaspoon finely shredded lemon peel into flour mixture after cutting in butter.Per serving: same as above except 382 calories, 23 g total fat, 3 g fiber, 11% calcium, 10% iron

Mixed Berry or Mixed Fruit Shortcake:
Prepare Strawberry Shortcake as directed, except substitute 5 cups mixed fresh berries (blueberries, raspberries, and/or blackberries) or 5 cups mixed fresh fruit (sliced peaches, nectarines, bananas, strawberries, raspberries, and/or halved grapes) for the 5 cups sliced strawberries. Do not mash fruit. If desired, drizzle fruit mixture with honey.Per shortcake: same as above except 394 calories, 45 g carbohydrate, 4 g fiber, 21 g total sugar, 17% Vitamin A, 25% Vitamin C Exchanges: 1 fruit Carb Choice: 3

Strawberry-Nut Shortcake:
Prepare Strawberry Shortcake as directed, except stir 1/2 cup chopped walnuts into flour mixture after cutting in butter.Per serving: same as above except 424 calories, 6 g protein, 27 g total fat, 3 g fiber, 20 g total sugar, 10% iron Exchanges: .5 high-fat meat Carb Choice: 3

Apple-Cranberry Shortcake:
Prepare as above, except omit strawberries. In a large skillet heat 2 tablespoons butter over medium heat. Add 4 cups peeled and thinly sliced apples and 1 cup fresh or frozen cranberries. Cook for 4 minutes or until apples are tender, stirring occasionally. Add 1/3 cup sugar and stir to dissolve sugar. Cool slightly. Serve as above.Nutrition analysis per serving: same as above except 440 calories, 51 g carbohydrate, 25 g total fat (15 g sat. fat), 99 mg cholesterol, 3 g fiber, 30 g total sugar, 18% Vitamin A, 8% Vitamin C, 300 mg sodium, 9% calcium, 8% iron Exchanges: 1 fruit, 1.5 other, 5 fat Carb Choice: 3.5

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