Right now is the time to buy fruit. Lots of it.
This post is mostly a note to myself so I remember: every July, this is when fruit starts to get really good. Specifically, strawberries, blackberries, and Rainier cherries. I can vouch for all three because that’s what I picked up recently, and they’ve all been equally delicious. I’ll report back on the small watermelon we haven’t cracked open yet.
In Southern California, strawberry season technically kicks off as early as April. That’s why I made a Strawberry Pavlova for Aries season. For a dessert like that, it’s fine if the berries lean tart – the meringue balances it out with plenty of sweetness.
But for the strawberry sheet cake I baked on a weekend night when all my plans fell through (not mad about it), having ripe, sweet strawberries to cover the entire surface was chef’s kiss.
I followed Bake With Zoha’s recipe and really liked it. Pureeing the strawberries and folding them into the batter gave the cake a strong, fresh strawberry flavor, which isn’t easy to achieve. Most strawberry cakes can taste either super subtle or like boxed mix. I also loved the cream cheese frosting made with strawberry jam. So good.
Happy I got to share this one with friends, because a 9×13 sheet cake does not need to live at our house all week.
JULIENNE CARROTS 