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Mar 2, 201210:31 AMThe Telegraph

The Premier Blog of the West

Fashionable Fare: Strawberry Pan Cake and Blueberry Pie Made from Frozen Fruit

Mar 2, 2012 - 10:31 AM
Fashionable Fare: Strawberry Pan Cake and Blueberry Pie Made from Frozen Fruit

Photography by Chad Windham

When it came time for our spring fashion shoot at the historic Nash Farm in Grapevine, Texas, we knew we wanted a shot of the beautifully refurbished antique stove. And if we were going to feature the stove — and a romantic picnic under a tree — we’d need some baked goods for props.

So I pulled some bags of frozen strawberries, blueberries, and blackberries (picked at Texas farms over the summer) out of my deep freeze and tied on my apron. Read on to learn how to make the desserts featured in our fashion pages.


Strawberry Pan Cake

Nothing could be sweeter than a simple strawberry cake baked in a pan. If you arrange the berries right side out, points facing in, they even look like hearts.


Preheat oven to 325 degrees. Butter a 9-inch cake pan. Sift flour, baking powder, and salt together into a medium bowl.

Mix butter and 1 cup of sugar until pale and fluffy. Mix in egg, milk, and vanilla until combined. Gradually mix in flour mixture, then transfer batter to buttered cake pan. Arrange strawberries on top of batter, cut sides down. Sprinkle remaining 2 tablespoons sugar over berries.

 Bake cake until top is golden brown and firm to the touch, about 1 hour. Let cool in cake pan on a wire rack.


6 tablespoons unsalted butter, softened, plus more for the cake pan

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup plus 2 tablespoons sugar

1 large egg

½ cup milk

1 teaspoon pure vanilla extract

1 pound strawberries, hulled and halved


Frozen Berry Pie

My only trick regarding the use of frozen berries? Baking the pie longer and covering the crust edges with foil to give the berries time to cook down and gel without burning the crust. Make sure the berries are bubbling before you take the pie out of the oven, and let the pie cool before you slice it up. That way you’ll end up with beautiful pieces that hold their shape and are worthy of a photo op.


2 pie crusts (store bought or homemade)

1 large egg

1 tablespoon milk

6 cups frozen blueberries, strawberries, and/or blackberries

Juice from half a lemon

1/2 cup sugar (or less, depending on the sweetness of the berries)

1/4 cup all-purpose flour

½ teaspoon ground cinnamon

Pinch of freshly grated nutmeg

1 tablespoon unsalted butter

1 tablespoon sugar, for sprinkling



Drape one round of pie dough over a 9-inch pie pan and transfer to the refrigerator to chill for about 30 minutes.

Heat the oven to 425 degrees. Whisk together the egg and the milk to make the egg wash and set aside. Rinse the berries under cold water if necessary to break them up. Combine the berries, lemon juice, sugar, flour, cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot with the butter.

Roll out the remaining piecrust dough on a floured work surface. Slice the dough into even 1-inch thick slices. Lay the slices over the top of the pie, weaving them over and under to form a lattice pattern. Crimp the edges of the pie with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 15 minutes.

Brush the top crust with the egg-wash glaze, and sprinkle with the tablespoon of sugar. Bake in the heated oven for 20 minutes. Cover edges of pie crust with foil to keep crust from burning. Reduce heat to 350 degrees, and continue baking for an hour or until lattice is browned and filling is bubbling.



If you don’t feel like messing with a lattice crust, a crumble topping is a simple and delicious alternative.

INGREDIENTS: ¼ cup butter, ½ cup flour, ½ cup sugar, ½ teaspoon cinnamon, and ½ cup ground almonds or almond meal

DIRECTIONS: Mix all ingredients together in a food processor until small crumbles form. Prepare pie as above, but instead of using the lattice crust, top berries with crumble mixture and bake as directed.


Kathy Wise is the Executive Editor of Cowboys & Indians.


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