Around this time of year, I start to crave beautiful fruit. After a long winter of clementines and not much else, I’m more prone to give into the $7 raspberries at Whole Foods. The other day I felt I was feeling particularly clever and frugal when I got two pints of berries at my local street cart for $3. What a bargain! But then I tasted them and…well, nothing. They weren’t bad necessarily but they weren’t good enough to eat on their own or even sprinkle on cereal. There is only one solution for mediocre berries – add lots of butter, eggs, sugar, etc. and bake them!
For Easter I made this gorgeous strawberry cake. It’s very simple and delicious served with some boozy whipped cream (whipped cream plus rum).
For breakfast a few days later, I made Smitten Kitchen’s blueberry cornmeal butter cake.
Both recipes were simple and came together with the basic ingredients in your cabinets. I’m looking forward to not making them this summer though. It’s high time for the season of just popping berries in your mouth with a glass of prosecco. Sigh….