We picked our first strawberries from the garden this last week. There is nothing like a strawberry fresh out of the garden.
I didn’t have to think long about what to make with the strawberries. Traditionally one of our family’s favorite “first strawberries of the season” recipes is Strawberry Pizza, a sure sign that strawberry season is here. It is from my favorite cookbook – Portland Junior League Portland Palate.
I never have trouble finding the recipe because it is the dirtiest page in the cookbook – a true sign of a great recipe!
This is actually a recipe redo – one I shared back in 2008, not too long after I started the blog. It is totally worthy of a repeat and new photos. It is so good. When Logan saw me post a photo of it on instagram he quickly asked if I would make it again next weekend when he is home visiting!
The pizza is made with a sugar cookie type crust, a layer of cream cheese and then strawberries and glaze on top – kind of sounds like the Strawberry Pie I have shared – just in a different form! Guess I have a thing for strawberries and cream cheese.
When you mix up the crust it will seem a bit crumbly but just use your hands and form it into a ball. It will come together nicely.
Just roll it out with a rolling pin on an ungreased cookie sheet or a baking stone will work too.
Bake for about 12-15 minutes or until lightly golden brown.
While it is baking and cooling mix up your cream cheese mixture and your strawberry mixture. Use 1 cup of smashed strawberries. I do mine in the food processor.
Cook the strawberries with sugar and cornstarch until it thickens and is glossy – will take about 5-10 minutes. Cool.
After the crust is cool spread with cream cheese mixture you mixed up.
Add strawberry mixture and sliced strawberries.
The crust ends up being a bit fragile so it can be a bit messy to eat. I just use my pizza cutter to slice it up.
You don’t even have to remove it from the cookie sheet because it will disappear before you have a chance! So good!!
For other strawberry goodness check out these recipes:
For a list of where I Link Up each week go here.
- 1 cup butter, room temperature
- 1¾ cup sugar
- 2 eggs
- 2 teaspoons white vinegar
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla
- 2¼ cup all-purpose flour
- ½ teaspoon salt
- 1½ teaspoon baking soda
- 1 cup buttermilk
- 1 ounce bottle red food coloring or 2 teaspoons Americolor Super Red plus 1 tablespoon water
- for cream cheese icing
- ¼ cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- Cream butter and sugar until light and fluffy, about 5 minutes. Add in eggs, one at a time.
- In a small dish, make a paste of the vinegar and cocoa powder, add to batter. Add in vanilla.
- Stir together flour, salt and baking soda.
- Alternating, add flour mixture and buttermilk to batter, starting and ending with flour. Add in food coloring.
- Spoon batter into a well greased and floured bundt pan. Bake in a preheated 350 degree oven for 50-60 minutes, testing for doneness using a toothpick, when inserted in center of cake it comes out clean. Let cake rest in pan for 30-40 minutes before inverting on to cooling rack to cool completely.
- Cream together butter and cream cheese until smooth. Slowly add in powdered sugar until all combined and smooth. Place icing in a study plastic bag (I use a freezer bag) squeezing into one bottom corner. using scissors, cut off corner of bag, creating a small hole. Squeeze bag as you drizzle over cake.