April 19, 2010
Is upon us at last…
Here is one reason why I love NPR: they did a special on why the supermarkets have been flooded with strawberries the past couple weeks: apparently the Florida crop was late so it is overlapping with the California crop, hence strawberries literally falling over themselves to be eaten.
I have single handedly been putting away about a pint of berries a day– so easy to eat, so fresh, so affordable, so yum!
In any case, after a long winter hiatus of travel, working at my day job, freelancing, house guests, and the like, I feel as though I’m coming out of a fog and into a glorious spring, with baking and cooking projects luring me back into the kitchen.
I made a batch of these lovely sunny cakes last weekend for my lovely neighbor E.L. who ordered them for a dinner party. The cakes are a light vanilla sourcream (ridiculously easy to make, no butter involved but you make up for that in the frosting), filled with strawberry preserves, swathed in delectable swiss meringue frosting and topped with fresh strawberries.
(ps. Can’t share this recipe, its a company secret– tthpppttt– but apparently I now have a Facebook account for Brownstone Baking. If I can just figure out how to actually use it…)