Prospect Park is proud to announce that a new Naomi Hirahara book was released today! Strawberry Yellow (the fifth installment in the Edgar Award-winning, Mas Arai series), hits the shelves in bookstores and across online avenues. To celebrate, we’d like to invite all our readers to join us at Vroman’s in Old Pasadena this Thursday, March 7 at 7 pm, for fresh strawberries, prosecco, plus a reading, talk and signing by the author. We talked to Naomi and asked her to provide a favorite strawberry recipe—you’ll find that and more following the jump.
“When asked about a good recipe with strawberries, I had to forage through my loose recipe cards and cookbooks. In my opinion, strawberries are best eaten whole and plain. Biting into the red, firm meat of sweetness. Yum!
In addition to Marie Callender’s strawberry pie (which leaves the berries whole), my favorite confection with strawberries can be found at a Southern California institution along the 210 Freeway, the Donut Man in Glendora. What I love is their seasonal doughnuts: fresh peach in the summer and right now in the spring, luscious strawberry creations (pictured below). It’s almost more fruit tart than doughnut. The cover artist for Strawberry Yellow, Amy Inouye, recently stopped by the Donut Man and discovered stacks of strawberry boxes in the back, all from Watsonville, the setting of my mystery!
In terms of something that you can make at home, I found this in the Tanita family cookbook. The Tanitas were originally a farming family in the Phoenix area and have preserved their culinary practices in Los Angeles. Here is a very simple recipe (good for me!) with old reliable Bisquick®.”
JoAnne Saito’s Easy Strawberry Shortcake
- 2 cups Bisquick
- 1 cup whipping cream or half & half
- 2 tablespooons sugar
- Fresh strawberries, sliced
- Sugar to sweeten, to taste
- Whipping cream, whipped and sweetened to taste
Combine Bisquick, cream, and sugar and stir until dough forms. Drop dough by spoonfuls (about ¼ cup or more) onto baking sheet. Bake at 400 degrees until lightly browned, 10 to 12 minutes.
Top with sliced strawberries, a sprinkle of sugar if desired, and whipped cream.