Monday, April 12, 2010
Fresh strawberries are abundant and inexpensive in the supermarkets right now. I, of course, love local strawberries and can't wait until June to have some fresh picked but I couldn't resist picking some up now. I could smell sweet strawberries as soon as I walked in the door of the supermarket!
I have been very busy and have not been devoting my usual amount of time to preparing meals and have been pulling out lots of short cuts. I decided to make pound cake, with strawberries and whipped cream for dessert with the berries. My first shortcut was to pick up an already baked butter pound cake from - yes - the supermarket! Honestly, I don't think that a homemade cake would have been that much better and was a huge timesaver. I washed and sliced the berries which took all of about two minutes. Now for the secret that I have turned to many times...I added 1/4 cup of raspberry preserves to a microwave safe bowl and microwaved for thirty seconds. I gave it a quick stir. I let it cool for a minute and then tossed the sliced strawberries into the melted preserves. The melted preserves add the perfect sweetness to the berries and I love the strawberry/raspberry combination. I am not sure where I picked up this trick but I think that it is great for those times when you need a quick dessert that is impossible to mess up! I served the strawberries on the pound cake and topped with fresh whipped cream. I did make the whipped cream which took only minutes. Quick and delicious!
Thank you all for the kind comments about my daughter. They were much appreciated!