Angel Food Cake and Strawberries






A nice light spring dessert that I will be serving with dinner on Easter Sunday is Angel food cake and strawberries.  If you are lucky enough to live in an area where you have local strawberries simply slice up a few and add them to a piece of cake.  They are usually sweet enough by themselves.

If you live in an area, like I do, where the strawberries are shipped from California and tart, slice the strawberries,  add a little sugar.  Let the strawberries sit for about half an hour then enjoy with a piece of cake.

If you want a little more sweetness, though it is certainly not necessary, you can ice the cake with buttercream icing before serving.

Springtime – Means local strawberries

It’s spring and in southwest Ohio that means local strawberries.  So last weekend, despite the call for rain showers we headed to Berries and Blooms. We’ve had a lot of rain in the last few weeks so the berries were a little water logged.  Still they are sweeter than what can be found in the store.

There are so many things you can use strawberries in.  Strawberry pie, strawberry shortcake, add them to your yogurt, strawberry jam and my favorite strawberries and angel food cake.  You can also freeze them for use later.  First, cut off the stem and wash well.

Freezing strawberries:   after washing well and cutting off the stems, place them on a baking sheet covered with a towel. Gently blot the berries and let set until dry. Put them in a freezer safe container and place them in the freezer.

Strawberries and angel food cake:  Slice the strawberries and sprinkle with a small amount of sugar. Let sit for at least 30 minutes.

Slice a piece of angel food cake and place on a plate. Add strawberries and whipped cream, if desired.