Wednesday, April 24, 2013
Ah, Spring...A time for renewal and new beginnings. I have always loved Fall, but Spring holds a very close second for me. I love how my backyard metamorphoses beginning, oh, around the first of February. My flowers and trees seem to bloom in sync with one another, providing me some new bloom with the each passing month. This month, it's my red bud tree, tulips and roses.
Spring also means the beginning of strawberry season in Northern California. Starting very soon, the local farmer's markets will have the first crops of strawberries. We're very lucky in the Sacramento area to have a great selection of farmer's markets and local strawberry stands. Nothing seems to say Spring to me like a great dessert made with strawberries.
And, although this cake uses frozen strawberries for the puree base (you could use fresh, of course), the flavor is spot-on and nicely sweet. I opted for using the rose frosting pattern for this cake, as I've done for my pistachio and orange almond cakes. Actually, it's a very easy pattern with great show appeal. Nicely ties into the roses blooming in my back yard, too. I love that...
I hope you're enjoying your Spring, wherever that may be...Even in those cooler climates where flowers are just coming up.
And, just think, you can wear all your white shoes now! *wink*