My Strawberry “Winter”
In the southern United States as spring begins, we have intermediate bursts of winter. Each one gets a name based on what is blooming or starting to grow at the time the cold sets in. These cold snaps have beautiful names like Dogwood Winter, Blackberry Winter, and Redbud Winter. I’m not very good at keeping track as to what “winter” we’re in, but I do notice the sudden change!
The last one we had followed a particularly warm weekend where the kids were running around outside in t-shirts with strawberry stained faces. This also coincided with the delivery of a flat of fresh strawberries from the local elementary school fundraiser. Warm weather and fresh fruit! You would have thought it was summer already! I was enjoying it too! Sitting on our patio, sipping brews, and eating those delicious red berries!
Then, as suddenly as the berries started to turn, so did the weather. Although the sun was shining, the temperatures were below freezing and there was nowhere to go. I still had a couple pounds of strawberries left and I needed to figure out a way to use them. Golden Wheat had just mentioned her grandmother, which made me miss mine. Whenever I miss my grandmother, I find myself wanting to bake. I have wonderful memories mixing treats in my grandmother’s green mixing bowl. I remember thinking how strong she was to hold her bowl on its side while quickly beating up a thick batter without it falling onto the floor.
I found myself researching recipes and figuring out what I could substitute, so I didn’t have to go to the store and experience the cold wind (recipe I ended up using at the end).
I was very pleased with my berry creation. The strawberries in the icing provided the sweet topping with a pretty light pink hue. The cake itself, though much darker, also looked pink. It was so moist too! This may have been because I used the remaining two pounds of strawberries (more than 4 cups called for). It may also have to do with the fact that I was too lazy to chop myself but instead, employed my little pink food processor instead. Regardless, it all worked in the cake’s favor.
Without even expecting to set up a pairing, I started going through my beers to see what might complement the flavors in my oh so pink strawberry cake. I immediately gravitated towards a pint of orange blossom braggot. I wanted something sweet, but not too sweet or sour as to overpower my strawberries. I had a pint of Orange Blossom Braggot from Amor Artis Brewing. I had never tried a braggot, but I like beer and I like mead so it seemed like a win-win. I wasn’t disappointed. At 9% ABV you could taste the alcohol, but you also got the wheat malts and honey. This pairing was a great example as to how beers and foods can really bring out and amplify the flavors in one another! In this case the cake ended up with a stronger fruit flavor, when paired with the braggot, which admittedly I really loved.
While it was still cold outside, enjoying the last of our fresh strawberries in warm cake with a cold brew, was really the right thing to do.
Cake
1 ½ cups of granulated sugar
1 cup of milk
1 cup oil, I used canola
2 large eggs
2 teaspoon vanilla extract or almond extract, I used my homemade vanilla extract made with spiced rum
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 cups diced strawberries, I used my food processor, so mine were closer to finely chopped
4 tablespoons all-purpose flour, to coat strawberries
Preheat the oven to 350 degrees F.
Grease and flour a 9” Bundt cake pan (10+ cup capacity). I used PAM Baking Spray.
In a large bowl, stir together the sugar, milk, oil, eggs and vanilla. I used my vintage Kitchenaid Professional Stand Mixer.
In a separate bowl or flour sifter, combine the flour, baking powder and salt.
Slowly add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. Fold the strawberries into the batter. I used a silicone spatula for this step.
Pour the batter into the greased cake pan.
Bake at 350 degrees F for 60 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
Icing
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced or puréed strawberries, again I used my food processor
½ teaspoon vanilla extract
1-2 tablespoons of milk
Mix the powdered sugar, melted butter, diced strawberries and extract until it is smooth. Add the milk one tablespoon at a time until you reach a consistency you like.
Once the cake is cool, spread the glaze on top of the cake.
