We made lots of jam, froze strawberry puree for using in yogurt and I made a giant batch of strawberry syrup, using eight cups of strawberries and yielding more than 2 liters of gorgeous pink syrup (if you haven't tried it, you must. I used this recipe and the syrup is as great in icy cold milk as it is in equally cold sparkling wine).
If you know me at all, you know I also made a cake. Well, several, actually. I made one chocolate cake with a strawberry yogurt mousse, well, actually I made three of those and another one to come this weekend. Hopefully this time around I'll get some decent photos to share.
Meanwhile, grab yourself some strawberries, a blender, a large bowl and a handful of ingredients you're bound to have on hand and make this strawberry cake from a dash of sass. First recipe I ever saw using actual strawberry puree. Plus, it's got to be the world's easiest recipe: pour everything into a bowl, mix, pour into cake pans and bake. Done. I didn't even go through the hassle of straining my strawberry puree, simply because I never do. Raspberry puree, yes, but strawberry puree? Can't be bothered.
I actually ended up making two small bundt cakes plus a batch of mini cupcakes, topped with fresh whipped cream and wild strawberries or fraises de bois from our garden. Yum.
Oh, and I did add some red food coloring to make sure these would come out nice and pink, which they did. Perfect for a little girl's birthday party. Not that I have any girls. Hmmmmm....
PS: I'm actually starting to shoot in manual mode. Well, aperture priority when I'm pressed for time (and we all know that never happens... right.). Love it. Exactly why didn't I try this before?!