We just can't wait for strawberry season to arrive in Florida, and lucky for us, it lasts for months. I usually have 2 containers of strawberries in the refrigerator on any given week. I made a strawberry sauce for our flax seed pancakes (I just did this yesterday!). I make strawberry panna cotta and even pop them into smoothies in the morning. I make this cake once a week.
If you follow my blog for a while now, you know we make all sorts of Italian crostatas. In case you are wondering what is the difference between an Italian crostata and my American pie recipes, it is just that I sometimes add shortening and butter to my pie crust recipe. My Italian crostata recipe is all butter! The base of an Italian crostata is pasta frolla or a sweet short crust pastry (or sweet tart dough) made of flour, sugar, butter and eggs. Pasta frolla can be used for so many different things: it provides the base to make crostata with fruit preserves, pastry cream, fresh fruit, ricotta, and other ingredients, and, by itself, it makes very nice cookies.
You know that this is my son's favorite crostata! He told me he doesn't like when I make "random" cakes and other desserts. He's pretty traditional and very picky with my baking. He likes things that are usually just how his nonna Teresa makes them. And this happens to be a crostata she makes for us sometimes when we visit in the summer. I kept it simple the way he likes it for fear of having him call it another "random dessert".
Here are some more delectable Italian crostata recipes you have to try!!
Strawberry and Apple Crostata
Ricotta and Chocolate Chip Crostata
Apple and Orange Marmalade Crostata
Make sure you wait until the crostata cools down a little bit before taking that first slice. I hardly ever get a photo of one sliced because once you start a slice, it disappears pretty quickly!
I hope you are finally enjoying some beautiful cool temperatures and appreciate you stopping by! Happy Monday and Happy baking! xo