Home Community Events It’s Strawberry Festival Time in Burien

It’s Strawberry Festival Time in Burien

By Ruth Storkel

Burien’s Strawberry Festival will soon be here! The date is June 17-18, at Burien Town Square, 480 SW 152nd, lasting for one short weekend; it offers live music, vendor booths, and food trucks.

The popular “Father’s Day Car Show” will also occur in Burien on Sunday, the 18th, from 10-4, as part of the festive weekend.

Just mention “strawberries,” and most people’s eyes light up, and their mouths begin watering. Strawberries are one of our favorite fruits and are very good for one’s health, too! Dieticians say that strawberries are a healthy fruit to add to one’s diet. Strawberries (and other berries) contain elements that support health and fight cancer; these include folate, vitamin C, and anthocyanin ( a strong anti-oxidant). They are low in carbohydrates and high in fiber.

What is your first memory of strawberries? One of my early childhood experiences was spending several weeks of summer in the Willamette Valley, going out in the strawberry fields to pick berries and earn some spending money. My Aunt Dot was one of the field bosses, we got rained on several times (unpleasant experience to be soaking wet in muddy fields!), and my Grandma Lillian made my sister Mary and me fabulous sack lunches. (She was a marvelous cook, so even her brown bag lunches were a real treat, complete with candy bars and sweets.) We thought we were rich when we collected our “paychecks,” but we had spent many back-breaking hours to get that money! (I suggest it’s good for children to learn to WORK…..we worked hard for that cash and had a better appreciation of the value of money!) Since we did earn a nice bit of cash, I can verify that we picked more berries than we ate!

I’m sure many of you could share similar experiences, or a special recipe you love that utilizes strawberries. Our very own Burien baker, Sara Creamer, presents her recipe for “Strawberry Shortcake.” (This was always my favorite dessert using strawberries..my Grandma Lillian would make us this; so delicious, we would be begging for seconds!) Enjoy baking with Sara!

“Sara Creamer’s Strawberry Shortcake”

Strawberry Shortcake

Serves: 8
Scone Ingredients:
2 ¾ cup All-purpose flour
1/3 cup Granulated sugar
1 Tablespoon Baking powder
1 teaspoon Salt
¾ cup Unsalted butter (chilled)
½ cup Greek yogurt
1 teaspoon vanilla extract
1 egg
Shortcake egg wash:
1 egg
2 tablespoons milk
¼ cup raw sugar
Strawberry Sauce Ingredients:
4-5 cups cut fresh strawberries
¼ cup granulated sugar
2 tablespoon orange juice
1 tablespoon orange zest
Whipped Cream Ingredients:
1 ½ cups heavy whipping cream
¼ cup confectioners’ sugar
1 whole vanilla bean or 1 teaspoon pure vanilla extract

Instructions:
First zest and juice one fresh orange. Slice strawberries into a bowl and add orange zest and juice along with the sugar for the strawberry sauce. Gently stir the strawberries together until all ingredients are married and cover and place in refrigerator until ready to serve.

Preheat oven to 400 degrees F.

To make the scones, place flour, sugar, salt, and baking powder into large bowl and whisk until incorporated. Shred chilled butter with cheese grater over dry mixture, tossing periodically to separate the butter. Once the butter is shredded, using your hands, rub the butter into the dry ingredients until it forms a crumbly, sand-like texture. Then, make a well in the center of the dry mixture and add the yogurt, vanilla and 1 egg. Gently mix with a rubber spatula until a crumbly dough forms. It will be crumbly but still able to form into a mass. Shape dough into disk on a flat surface and wrap with plastic to chill for 30 minutes in your refrigerator.

Once chilled, roll your dough to about 1 inch thick. Cut your dough into portions. You can cut your dough into wedges or use a round cutter. Place your scones onto a parchment lined sheet pan about 1-2 inches apart. Now mix the egg and milk together for the egg wash. Brush the tops of your scones with wash and sprinkle the raw sugar over the top. Bake for 20-30 min.

While the scones are baking, make the whipped cream. Add heavy cream, confectioners’ sugar, and vanilla to standing mixer bowl. If using vanilla bean, split and scrape the seeds from inside with a small knife, using only the seeds. Mix cream on medium high until it thickens and is whipped to your liking.

Finally! Once cakes have cooled, slice in half and top with your strawberries and cream and enjoy.

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