Wexford strawberry season: Three strawberry recipes to try

Nothing says summer like locally grown and in-season Wexford strawberries…

Whether you’re looking to sweeten up a savoury summer salad, add some zing to your meal-prepped breakfasts, or need inspiration for a summer dessert – strawberries are the perfect addition to any meal.

Strawberries are tastiest when they are enjoyed in the natural growing season, which in Ireland is from May to October. Bord Bia is encouraging people to celebrate strawberry seasonandenjoy the naturally sweet and healthy fruit in their summer meals. Bord Bia Quality-Assured strawberries are grown by a network of local strawberry growers around the country and are widely available to purchase in supermarkets nationwide.

Here are three quick, easy strawberry recipes to try this summer:

Strawberry Muffins

These healthy muffins are suitable to make ahead and meal-prep for breakfast on the go or as a tasty snack with great nutrition-rich ingredients.

Serves: 12

Ingredients

280g strawberries, hulled and chopped into small pieces
100g plain flour
60g butter, melted
280g plain Greek yogurt
170g honey
60ml milk
1 tsp. vanilla extract
2 eggs
1 tsp. baking powder
½ tsp. bicarbonate of soda
½ tsp. salt
120g whole wheat flour

Method

Preheat the oven to Gas Mark 5, 190˚C (375˚F).
Spray a muffin tin with cooking spray or line with greaseproof paper.
Place the chopped strawberries in a bowl and mix gently with 30g of the plain flour. Set aside to absorb the flour.
Place the melted butter in a large bowl and add the Greek yoghurt, honey, milk, vanilla and eggs. Whisk together until well combined.
Add the baking powder, bicarbonate of soda and salt. Whisk until well combined. Sieve the flour, and use a spatula to gently fold in the remaining plain flour and the whole wheat flour. Mix until almost combined.
Fold in the strawberries until just combined. Do not overmix or the batter will not be light and fluffy. Spoon the batter into the prepared muffin tin.
Bake for 16-18 minutes or until a skewer inserted into the centre of a muffin comes out clean. Allow the muffins to cool in the tray for five minutes, then transfer to a wire rack to finish cooling.
Store in an airtight container at room temperature for up to three days. Alternatively freeze in ziplock bags or a sealed container for up to 1-month. Simply take out the night before to defrost in time for morning.

Strawberry Yoghurt Bark

This delicious treat is easy to make and simple to store, making it the perfect summertime staple.

Makes: One tray

Ingredients

300g strawberries, chopped
500g yogurt
2 tsp. honey
100g granola
2 tbsp pumpkin seeds
1½ tbsp coconut flakes

Method

Mix the yogurt and honey together in a large bowl until well combined.
Line a shallow rectangular-shaped tin or tray with parchment paper
Pour the yogurt mix from the bowl and spread it evenly along the bottom of the tin or tray.
Place the sliced or chopped strawberries on top of the yogurt mixture and sprinkle the granola, pumpkin seeds and coconut flakes over the top
Place in a freezer for 1 hour or until completely frozen
When frozen, remove the tray from the freezer, and cut into even slices
Serve strawberry yogurt bark immediately, or keep in a freezer for up to 30 days.

Rolled Pavlova with Strawberries and Cream

Serves: 6-8

Hosting a summer party? Why not impress with this crowd-pleaser strawberry dessert!

Ingredients

A knob of butter, for greasing
5 egg whites
275g caster sugar
1 tsp. vanilla extract
1 tsp. white wine vinegar
1 tsp. cornflour
400ml cream
500g strawberries
2x tsp. icing sugar, to dust
Fresh mint sprigs, to decorate (optional)

Method

Preheat the oven to 220°C (425°F) Gas mark 7. Lightly grease a Swiss roll tin (33cm x 23cm) and line with greaseproof paper. Place the egg whites in a spotlessly clean bowl and whisk with a hand-held electric mixer on a high speed until very stiff. This will take a couple of minutes.
When speaks begin to form, add the sugar a tablespoon at a time while continuing to mix on high, and whisk well after each addition. Once the sugar is combined, whisk until very stiff and glossy peaks form. When this is achieved, reduce the speed to low and add the vanilla, vinegar and cornflour and mix until well combined. To test if the mixture is ready, lift and turn the bowl upside down and the mixture will stay solid within the bowl. Spoon the meringue mixture into the prepared tin, using a spatula to spread the meringue out evenly.
Place the meringue in the pre-heated oven and immediately lower the temperature to 180°C (350°F) Gas mark 4, bake for 20-25 minutes until crisp and firm to the touch. It should be a nice pale beige colour. Remove from the oven and turn almond side down on to a large sheet of greaseproof paper. After a few minutes, carefully peel the paper off the base of the cooling meringue and leave to cool completely.
Put the cream in a bowl and whip until soft peaks form. Spread two-thirds evenly over the cooled meringue. Cut the hull off the strawberries and then cut two-thirds of the punnet into quarters and scatter over the cream mixture.
Roll the meringue up firmly, using the paper to help you, from the long end of the roulade and be sure to do it very tightly. Slide on to a long tray or platter with the seam of the roll facing down. Spoon the rest of the cream down the length of the roulade and top with the rest of the strawberries. Dust with some icing sugar and then decorate with mint sprigs if using. Cut into slices to serve.