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Wednesday, April 15, 2015

Fresh Strawberry Streusel

It's getting close to fresh strawberry season.  Maggie Valley where I get my strawberries thinks they will have some fresh in about 2 weeks.  I can't wait.  So save this recipe for those wonderful strawberries.

This is also good for breakfast.
I happened to find some really good strawberries a couple of weeks ago.
Start with 2 sticks of butter.  Melt them.
While you are waiting for the butter to cool, chop up 2-3 cups strawberries.
Add 2 Tablespoons sugar to the strawberries and let them sit for a little while.
Add 1 cup brown sugar to the butter.
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Mix well.
Reserve about 1 1/2 cups of the streusel for the top.
Press the rest of the dough in the bottom of a 9x13 baking dish.
Press out evenly in the bottom.
1 cup sour cream
2 Tablespoons four
1/2 cup sugar
1 teaspoon vanilla
2 eggs
Whisk this until it is smooth.
Pour on top of the crust.
Smooth out.
Top with the strawberries.
Then add the left over streusel on top of the strawberries.  Crumble it up. Place in a preheated 375 oven.  Bake for 30-35 minutes until golden brown.
It smells really good too.  You will want to store in the fridge.
The shortbread crust is very good.

Fresh Strawberry Streusel Recipe
1 cup melted butter cooled
1 cup brown sugar
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2-3 cups chopped strawberries
1 cup sour cream
1/2 cup sugar plus 2 Tablespoons sugar for the strawberries
2 Tablespoons flour
2 eggs
1 teaspoon vanilla

Preheat oven to 375.  Bake for 30-35 minutes.

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