It's strawberry season! The boy and I grabbed a few hours on a glorious sunny day to pick strawberries. Fruit picking is one of my top 10 favorite things to do, and I'm thrilled the teenager still enjoys it too.
We were given an entire row to ourselves and we barely finished 1/3 of it before our cartons were filled to the brim. Now, back to the house to make delicious memories!
Easy Strawberry Syrup
- 1 cup diced strawberries
- 1 cup water
- 1 cup sugar
Combine all ingredients in a saucepan. Bring to a boil, and simmer on medium heat (uncovered) for about 30 minutes. Turn off heat, and let mixture cool. Strain off the liquid and store in a sealed jar. Store in frig for about a week or so, use in seltzer water for a delicious soda or top waffles and pancakes. The remaining pulp can also be used like a fruit compote.
Cuppa Cuppa Strawberry "Cake"
Adapted from Food 52 & Steel Magnolias
*This recipe includes Spice Blends on our site.
- 1 cup strawberries, quartered
- 1 cup self rising flour
- 1 cup sugar
- 1 cup milk
- 1 stick butter
- 1 tsp. vanilla extract
- Pinch of salt
- 2 tbsp. Vanilla Cardamom Sucre*
Preheat oven to 350. Using a square baking dish, melt butter in oven until bubbly, set dish aside. In a medium bowl, whisk flour, sugar and salt until there are no lumps. Stir in milk, mixture should be smooth. Pour batter into the buttered pan, the butter will come up and over the batter (totally fine).
Place strawberries evenly on top of the batter, and sprinkle Sucre. Bake for 35-40 minutes until center comes out clean.
Serve with freshly whipped cream or ice cream.