Michelle Darmody: These strawberry recipes are the berry best

— Strawberry oat bars are a handy out-and-about treat

Strawberry and mascarpone shortcake

Strawberry season swings around each year and it is just the beginning of the sweet bounty of fruit and vegetables. The ripe red berries are a real sign that warmer weather is upon us; daffodils in spring, apples in autumn and strawberries in summer tend to nicely mark the year.

Strawberries are one of the easier plants to grow at home, either in pots or in the ground. They multiply each year with minimum care and keep providing fruit.

Sliced strawberry, cucumber and mint leaves make a really refreshing drink when added to water. You can make a big jug and have it in the fridge for the day, to sip away when needed, it is perfect for picnics. Some more unusual uses for strawberries are a spicy salsa with mango, coriander, lime juice and a hot chilli or tossed through a salad with a vinaigrette dressing. They are very versatile in both sweet and savoury cooking.

Strawberry and Mascarpone shortcake

recipe by:Michelle Darmody

With a buttery, crumbly base and ripe, juicy strawberries dotted throughout, Mascarpone can only add a creamy twist to this summertime classic

Servings

8

Preparation Time

 15 mins

Cooking Time

 30 mins

Total Time

 45 mins

Course

 Baking

Ingredients

• For the base:

• 225g butter

• 130g sugar

• 270g plain flour

• 2 tsp vanilla

• To decorate:

• 400g Mascarpone

• 2 tbsp icing sugar

• 2 tsp vanilla

• zest of 2 oranges

• 450g strawberries, sliced

Method

1. Preheat the oven to 180°C and place parchment discs on the base of a two 8-inch tart case, grease and flour the sides.

2. Beat the butter, sugar, flour, and vanilla together until it looks like breadcrumbs.

3. Tip half into each prepared tin and pat it down firmly with dampened hands. Prick the base all over with the prongs of a fork. You want to cover the base rather than the sides of the tin.

4. Bake for about 30 minutes until golden. Allow to cool in the tin and then transfer onto a wire rack.

5. Whip the Mascarpone with the sugar, vanilla, and zest until it lightens and air is added. Swirl it onto the cooled base. Dot the strawberries all over the top. Place the other base on top and repeat.

Strawberry oat bars

recipe by:Michelle Darmody

A rich buttery base, sweet filling and crunchy topping makes each mouthful of these delicate bars a delight

Servings

12

Preparation Time

 10 mins

Cooking Time

 25 mins

Total Time

 35 mins

Course

 Baking

Cuisine

 American

Ingredients

• For the base:

• 150g golden caster sugar

• 200g soft butter

• 300g plain flour

• For the topping:

• 50g cold butter, cubed

• 5 tbsp porridge oats

• 2 tbsp slivered almonds, chopped

• 2 tsp strawberry jam

• 300g strawberries, chopped into small pieces

Method

1. Preheat your oven to 180°C and line a 9-inch square tin with parchment.

2. Beat the sugar, butter, and flour until they all combine. Set aside a quarter of the mixture and press the rest firmly into the base of the tin with dampened hands. Prick the base all over with the prongs of a fork. Bake for 25 minutes until golden. Set aside to cool.

3. Add the cubed butter, oats, and almonds to the quarter of the mixture that you set aside. Combine until it looks like rough breadcrumbs. Spread onto a baking tray and roast until golden.

4. Mix the strawberry jam with the strawberries discarding any excess juice. Spread this onto the base. Sprinkle the oat topping over the strawberries and it press down. Cut into bars.