Pick Strawberries Day is a sweet, tasty way to enjoy a late spring day. If your parents ever took you picking fresh strawberries, Kathey Jo’s Kitchen knows you have an irreplaceable childhood memory. It’s time to make new memories with your kids and grandkids. If you’ve never picked fresh strawberries, you’re missing out on the fun. If you don’t live anywhere near fresh strawberry fields – and believe me, I know how that is – then consider supporting the vendors at your local farmer’s market. Tell your friends here at Kathey Jo’s Kitchen what your favorite strawberry-centric dish is in the comments.
Summer Berry Tortilla Tart
Ingredients
- 2 flour tortillas (6″ or 8″)
- Softened butter, for brushing tortillas
- Sugar, for sprinkling
- ½ c. whole milk ricotta cheese
- Assorted berries, for topping
- Honey, for drizzling
- Mint leaves, for garnish
Directions
- Preheat oven to 400º. Butter both sides of tortillas and sprinkle with sugar.
- Going clockwise, fold over 1″ sections of a tortilla: Use your finger to wet the top of each section with a little water and firmly fold down edge. Continue folding down each edge in an overlapping pattern. Press down folds and place top side down on a sheet tray. Repeat with second tortilla, then use a fork to poke a few holes in each tortilla to prevent bubbling.
- Cook in oven until golden, 5 to 7 minutes, then gently flip and cook until golden and crispy, 5 minutes more. Remove from oven and let cool.
- Spread ricotta on folded side of tart and top with berries. Drizzle with honey and garnish with mint.
Strawberry Cheesecake
Ingredients
Cheesecake
- 3 8-oz. blocks cream cheese, softened
- 1 c. sugar
- 3 large eggs
- ¼ c. sour cream
- 1 tsp. pure vanilla extract
- 1 tsp. lemon zest
- Sliced strawberries, for garnish
Crust
- 15 graham crackers, crushed
- 5 tbsp. butter, melted
- 2 tbsp. sugar
- pinch of kosher salt
Sauce
- 1 c. strawberry preserves
- 2 tsp. lemon juice
Directions
- Preheat oven to 325º and grease a 9” springform pan with cooking spray.
- Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then add sour cream, vanilla and lemon zest. Divide cheesecake mixture into four bowls.
- Make crust: Stir together graham cracker crumbs, butter, sugar, and salt until completely moist. Spray a 9” springform pan with cooking spray and press graham mixture into prepared pan until packed. Pour cheesecake mixture over crust.
- Bake until slightly jiggly in the center, about 1 hour 10 minutes. Let cool 1 hour in oven, then refrigerate until completely cool, at least 4 hours and up to overnight.
- Make glaze: In a small saucepan over medium heat, combine strawberry preserves and lemon juice. Whisk constantly until the mixture is smooth.
- Top the cheesecake with strawberries, then brush the glaze over strawberries. Slice into wedges and serve cold.
