East Texas Quarterly Magazine Summer 2014 | Page 22

one can usually identify a strawberry by its red flesh
that has small seeds piercing its surface, and a small,
regal, green leafy cap and stem that adorn its crown.
Most commercially grown strawberries come from
the genus-species Fragaria ananassa. Cultivation of
this particular genus-species has been taking place
for nearly 300 years. Much older still, however, are
wild strawberries that typically belong to the
genus-species Fragaria vesca. Wild strawberries
are known to have existed for more than 2,000
years. While typically smaller in size than cultivated
strawberries, wild strawberries often feature a more
intense flavor. In the U.S., commercial strawberry
production is largely limited to the coastal and
southern inland regions of California and to the
East Coast, where Florida production becomes
especially important during the winter months.
Fragaria virginiana is a popular genus-species of
strawberry grown in the U.S. alongside of the genusspecies Fragaria ananassa.
Here are just a few time tested recipes featuring
strawberries:

Directions:
Combine the sugar, lemon zest, and lemon juice in a
small saucepan and cook over very low heat for 10
minutes, until the sugar is dissolved. Add the
strawberries and continue to cook over very low heat
for 20 minutes, until the strawberries release some of
their juices and the mixture boils slowly. Cook until a
small amount of the juice gels on a very cold plate.
Pour carefully into 2 pint canning jars and either seal
or keep refrigerated.
STRAWBERRY SHORTCAKE
Ingredients:
1 large angel food cake
For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping,
thawed
For the glaze:

1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry
gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut
in 1/2 (if berries are extra-large,
they can be cut into quarters)
Whole fresh strawberries and
mint leaves, for garnish
Directions:
For the glaze:
Slice cake, using a serrated
knife, horizontally into 3 equal
layers.
For the custard:
Mix together cream cheese,
condensed milk, and whipped
topping in a bowl; set aside.

FRESH STRAWBERRY JAM
Ingredients:
2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

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East Texas Quarterly

For the glaze:
In a medium saucepan, stir
together sugar, cornstarch,
and gelatin; add water. Cook
stirring over medium heat until thick. Remove
from heat and allow to cool completely. Fold in
strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top
with a layer of glaze, followed by a layer of cus-