May is National Strawberry Month and rightfully so…every Farmer’s Market and grocery store is brimming with big gorgeous strawberries!
Summer is the season for these beauties. They are happiest in the warm summer sun and perfect for summer gatherings.
I used to love to pick strawberries with my grandmother when I was little and was so excited when I learned about Underwood Farms here in Los Angeles. It is the greatest family owned farm out in Simi Valley. It’s very kid friendly…playground, tractor rides, animals…even a farm stand…
But the one thing I look forward to every summer is the strawberry picking…we first took Luca when he was a baby…and it was so much fun to watch him veeeery carefully select each and every strawberry for his basket.
Next, it will be Ryan’s turn and I just can’t wait!
Total Time: 20 Mins
Prep Time: 5 Mins
Cook Time: 15 Mins
1 stick butter, softened (not melted!)
1 container strawberries, washed with stems cut away
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp sugar
1 container of your favorite biscuits
In a small sauce pan, simmer strawberries on low with sugar and lemon juice and zest. Simmer for 15 mins, stirring regular so that the strawberries don’t get any heat marks. You just want to soften them and release their sweetness and juice.
Press strawberries through a fine mesh strainer, and gently combine the strawberry juice with your softened butter.
Spread across your favorite biscuits or toast!