Strawberry Short Cake made easy

Summer is nearly here, bringing with it warmer weather, longer days, and sweet flavors like fresh berries and juicy citrus. Strawberries and lemon zest feature prominently in the Co-op bakery’s newest creation, Strawberry Lemonade Bread, which, while delicious and tart on its own, is elevated to new heights with only a few simple additions. Wow your guests with this deceptively simple recipe by picking up a loaf of our newest bakery creation today for $5.99.

Strawberry shortcake with Co-op Strawberry Lemonade Bread

Serves 6


  • 1 pint organic heavy whipping cream

  • 6 tablespoons plus 3 tablespoons cane sugar

  • 1 teaspoon lemon juice

  • 1 pint organic strawberries, hulled and quartered

  • 1 loaf Co-op made Strawberry Lemonade Bread


  1. In a mixing bowl, combine prepped strawberries and lemon juice, adding sugar to taste (1-3 tablespoons). Let sit for at least 15 minutes, allowing the added sugars to draw out the strawberries’ juice.

  2. Combine whipping cream and 6 tablespoons sugar and whip until soft peaks form.

  3. Slice bread into 6 equal slices.

  4. Top sliced bread with generous spoonfuls of strawberries, and finish with a dollop of homemade whipped cream.

Spinach Pesto: Healthy Eating on a Budget


Spinach Parsley Pesto

By: Robin Asbell

Total Time: 

10 minutes


8 (1 cup total)

If you crunch the numbers, parsley is much cheaper than fresh basil, and spinach is, too. Pumpkin seeds, which impart a nutty, creamy flavor, are less than half the cost of nuts like pine nuts or walnuts. This pesto has half the oil that pesto usually has, so when you serve, you can stir in some extra virgin olive oil for flavor, if desired.


  • 1 cup fresh parsley, 1 oz

  • 3 cups fresh spinach, 3 oz

  • 2 cloves garlic

  • 1/2 cup pumpkin seeds, 2 oz

  • 1/2 cup Parmesan cheese, coarsely shredded 1 oz

  • 1/4 cup canola oil

  • 1/2 teaspoon salt


  1. Put parsley, spinach, garlic, pumpkin seeds, Parmesan and salt in a food processor. Process until they are finely ground. Drizzle in olive oil gradually, to make a smooth paste.

  2. If not using right away, cover the surface of the pesto with plastic wrap and refrigerate for up to a week. Or freeze pesto in ice cube trays, then transfer to zip-top freezer bags (keeps, frozen, for about 3 months), then use the cubes to stir into soups, pastas, spread on sandwiches, top pizza, and use in veggie sauces.

Nutritional Information

Calories: 124, Fat: 12 g, Cholesterol: 3 mg, Sodium: 213 mg, Carbohydrate: 2 g, Dietary Fiber: 1 g, Protein: 4 g