
STRAWBERRY
& SEAFOOD MENU
A peak-season menu that looks impressive but comes together fast. Every dish in this menu takes 30 minutes or less to prep. It’s sweet, savoury, and officially our favourite summer menu.
Serves: 4 | Budget: $$ | Prep Time: 3.5 Hours | Cook Time: 30 Minutes
PERFECTLY PAIRED PLAYLIST
Strawberries and seafood might sound unexpected, but trust us, they’re a perfect pair. This is the ultimate Happy Host menu: every dish takes 30 minutes or less to make, which means you’ll spend more time sipping cocktails and less time stressing in the kitchen.
We kick things off with a strawberry pink peppercorn syrup that’s used in both a refreshing Strawberry Basil Smash and a tangy mignonette for oysters. Then comes a simple but impressive main: tomato-y clams served with crispy frites and garlicky aioli. To finish, individual strawberry shortcakes bring just the right amount of sweetness and nostalgia.
Whether you're a Gemini, obsessed with seasonal produce (hi), or craving something that feels summery and special without being fussy—this one’s for you.
Simple, seasonal, and dinner-party approved.







COMBINED SHOPPING LIST
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150g Frozen salmon poke (we got ours from Costco!)
36 littleneck clams – scrubbed
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2 avocados
1 bunch cilantro
3 Tbsp finely chopped chives
1 package or bunch of basil
2 green onions
3 shallots (1 whole + 2 large thinly sliced)
2 lemons
1 lime (juice only)
5 garlic cloves
1 red chile (or ½ tsp crushed red pepper flakes)
3½ cups strawberries
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14 Tbsp unsalted butter
1½ cups sour cream
½ cup + 1 Tbsp. kewpie mayonnaise (regular mayo works too!)
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Package of frozen fries
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Kosher salt
2 tsp freshly cracked pepper
1¼ cups sugar
¼ cup celery vinegar (or white wine vinegar)
¼ tsp sesame oil
½ tsp Sriracha
1 tsp soy sauce
1½ tsp baking powder
½ tsp baking soda
2 cups all-purpose flour, plus more for surface
2 Tbsp tomato paste
¼ cup + 3 Tbsp extra-virgin olive oil
4 thick slices country-style bread
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1 cup dry white wine (for the clams)
Your favourite premade cocktails (we used Pink Gin Fizz)
Ice!
KEY TIMING & TIPS
Soak the clams in cold water for at least 20 minutes before cooking. This helps release sand.
You can buy clams & oysters at your local fish market, we love DeepSea Fish Market in North York for their prices and quality!
Strawberries lose their natural sweetness when stored in the fridge. For best results, try to buy the strawberries the day of.

PREP STEPS
Start At Least 3 Hours Before Guests Arrive
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Start At Least 3 Hours Before Guests Arrive •
Make the Shortcake Dough
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Whisk 2 cups flour, 1½ tsp. baking powder, ¼ tsp. baking soda, 4 tsp. sugar, and 1½ tsp. salt in a large bowl to combine.
Finely grate zest of about half of 1 lemon right into bowl (reserve lemon for later).
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Cut 1 stick cold butter into ½" pieces and toss with dry ingredients until coated. Work butter into dry ingredients by pinching and rubbing it between your palms until there are lots of flat shards and pea-sized bits remaining. Those small, uneven pieces of unincorporated butter create steam pockets as the shortcakes bake, resulting in a tender, flaky end result.
Combine ¾ cup sour cream and ⅓ cup heavy cream in a medium bowl. Create a well in the center of the dry ingredients. Scrape cream mixture into well. Working in circles from inside the well outwards with a rubber spatula, mix dough until large, shaggy clumps form.
Knead once or twice (don’t overdo it!) until it forms a mass and most of the flour has been incorporated into the dough.
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Transfer to a lightly floured surface. Pat to a 1"-thick square (it should be about 6x6").
Cut dough into 4 equal squares, then stack them all on top of each other, creating one very tall tower of dough. Press down on stack with your hands, flattening dough back to a square. This stacking method is what will create lots of flaky layers. Pat to a 7½x5" rectangle about 1" thick.
Cut rectangle in half lengthwise, then cut each of those 2 rectangles into 3 squares.
Sprinkle tops with 1 Tbsp. sugar.
Transfer to a tray or plate, cover and refrigerate.
Prep the Strawberries and Whipped Cream
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Trim and discard stems of 1½ lb. strawberries. Cut smaller ones in half and larger ones into quarters. Transfer to a medium bowl. Cut reserved lemon in half and squeeze 2 Tbsp. lemon juice into bowl with strawberries. Add 3 Tbsp. sugar and toss to combine.
Cover and refrigerate. The ingredients will naturally create their own syrup through the mingling of the fruit juices with the sugar and lemon juice.
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If whipping cream by hand, place a large bowl in freezer to chill.
Pour 1⅔ cups heavy cream into chilled bowl. Add 1 tsp. vanilla, 3 Tbsp. sugar, and a pinch of salt.
Vigorously whisk with your largest whisk, making figure-8 motions, until soft peaks form. This will take 3–5 minutes of good ol’ elbow grease—but don't be discouraged if it takes longer! If you’re not feeling up to the challenge, use an electric mixer and beat starting at low speed, gradually increasing to high as cream begins to thicken. You’re still looking for those nice, slightly floppy, soft peaks. Whisk in remaining ¼ cup sour cream until just incorporated. Cover and refrigerate.
Make the Strawberry Pink Peppercorn Syrup
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Trim and discard stems of 2 cups of strawberries. Cut smaller ones in half and larger ones into quarters.
Transfer strawberries to a medium pot with 1 cup water, 1 cup sugar, and 2 tsp freshly cracked pepper and simmer on low for 10-15 mins.
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Strain everything in the pot through a fine mesh sieve.
Leave on the counter to chill (or put in the fridge if you’re in a rush!).
Prep the Snack, Sides & Main
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In a bowl, mix 1 shallot, finely chopped, ¼ cup diced strawberries, 1/4 cup celery vinegar (or white wine vinegar), 1 tbsp sugar, 1/8 cup water, 1/2 tsp kosher salt and juice of 1/4 lemon. Cover and refrigerate.
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Into a bowl, finely grate zest from lemon half into, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in ½ cup mayonnaise. Season garlic mayo with salt and refrigerate.
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Thaw your salmon poke, cut it into small cubes and add to a mixing bowl.
To the bowl, add 1 tbsp kewpie mayo, ½ tsp Sriracha, 1 tsp soy sauce, Zest of half a lemon, ¼ tsp sesame oil and a pinch of salt.
Taste and adjust seasoning. Keep covered and refrigerate.
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In a food processor, blitz together 2 avocados, 5-6 coriander stems (reserve the leaves for garnish), 2 green onions, Juice of 1 lime, 1/2 tsp salt, 1 tbsp sour cream or plain yoghurt (for creaminess, not essential)
Taste and adjust the seasoning as needed. Keep the mixture covered and cool. To prevent oxidation (browning of avo mixture) ensure the cling film is in direct contact with the surface of the mixture.
Prep for tostadas: Thinly slice 1 jalapeno pepper and tear cilantro leaves and reserve to use when preparing the tostadas.
Mise En Place
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Thinly slice 4 cloves of garlic, 2 large shallots and 1 red chile (such as Holland or Fresno), set aside.
Scrub your clams so they’re clean.
Cut 6 Tbsp. unsalted butter into pieces and finely chop 3 Tbsp. chives. Set aside.

Now Set the Table
30 Mins Before Guests Arrive
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30 Mins Before Guests Arrive •
Shuck the Oysters
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Shuck the Oysters and place on a bed of ice.
Put the strawberry mignonette in a small jar or bowl with a spoon for guest to add to their oysters.
Don’t know how to shuck an oyster? Watch this video!
Make the Tostadas
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Spoon 1-2 tbsp of guac on each corn chip, spooning the salmon mixture on top garnishing with sliced jalapeno, black sesame seeds + coriander. Plate to be served.

COOK STEPS
When Guests Arrive
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When Guests Arrive •
Serve Snacks & Drinks
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Muddle some basil into a tall glass. Add ice (to the top) followed by 1 oz. of the Strawberry Pink Peppercorn Syrup.
Happy Host cheat: Add your favourite premade cocktail - we used this Pink Gin Fizz
Or add 2 oz. of Gin, ¾ oz. lemon juice, top with sparkling water. (omit booze for a mocktail option)
Garnish with sliced strawberry and basil (or mint!)
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Put out all the snacks, leave a few napkins, side plates and a spoon for the strawberry mignonette.
40 Mins Before Dinner
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40 Mins Before Dinner •
Cook the Fries
Preheat your oven to the temperature on your fries packaging.
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Cook your frozen fries according to the directions on the packaging. An air fryer is great if you have one!
Cook the Clams
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Prepare a grill for medium heat. If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.
Place a large cast-iron skillet on grill and heat ¼ cup oil in skillet. Add your prepared sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add 2 Tbsp. tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add 2 cups cherry tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add 1 cup dry white wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
Add clams and your 6 Tbsp. unsalted butter to the skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Cook until clams have opened, 6–10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don’t open. Sprinkle with 3 Tbsp. finely chopped chives.
Meanwhile, drizzle 4 thick slices country-style bread with 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
Dinner Time
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Dinner Time •
Serve!
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Make the fries look fancy on a serving dish!
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Serve clams with toasted bread and reserved garlic mayo.
Dessert!
Preheat your oven to 400° F for the shortcakes.
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Transfer shortcake squares to the freezer to flash freeze for 10 minutes. (This will help ensure that the shortcakes rise—rather than spread out—in the oven.)
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Bake shortcakes until golden brown all over, 20–25 minutes. Let shortcakes cool at least 15 minutes.
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Gently split shortcakes in half with your hands. Place bottom halves in serving bowls. Divide whipped cream, then macerated strawberries among bottom halves. Drizzle any syrupy juices left in bowl over. Close with top halves of shortcake. Serve!

Credits
RECIPE CREDITS
Olivia Noceda: Strawberry Peppercorn Syrup & Strawberry Mignonette
Lucky Dragon Supper Club: Mini Tuna Toastadas
Andy Baraghani/ Bon Appetit: Clams with Spicy Tomato Broth & Garlic Mayo
IMAGE CREDITS
Olga Dementev