No meal inspired by the farmers market is complete without a juicy fruit dessert. Since strawberries are at their peak now, take advantage of their natural sweetness and incorporate them into a light treat.
The recipe shown here is an updated version of strawberry shortcake. A quick, lemony shortbread stands in for the traditional biscuit, while a fluffy ricotta cheese replaces the heavy whipping cream. This dessert is a welcome conclusion to any backyard dinner, so check out the recipe and read more.
1 pound fresh strawberries, sliced (about 3 cups) Serves 8.
½ cup plus 1½ tablespoons granulated sugar
3 cups ricotta cheese
1 stick unsalted butter, softened
Zest of 1 lemon
1 cup all-purpose flour
Coarse sugar, such as Sugar in the Raw
1 pound fresh strawberries, sliced (about 3 cups)