WHAT TO DO WITH OODLES OF STRAWBERRIES?
With an abundance of strawberries, baking this cake is a great way to celebrate the fruit. Too many strawberries are never a problem. It’s always easy to simply gorge on these sun-sweetened berries straight out of the basket, au naturel. However, when presented with such an abundance, it helps to have a few recipes to choose from to creatively put your bounty to use.
Put aside a pint or two to make this light cake. It’s a simple recipe that celebrates the strawberry, allowing it to shine in a gently sweetened and uncomplicated cake. It’s a guaranteed people-pleaser, meant to be enjoyed for breakfast, brunch, and tea, generously studded with more berries than you know what to do with. Actually, that’s not accurate—we all know what to do with fresh strawberries. Just be sure to save some to make this cake!
SUBMITTED BY BETTY INGERSON RECIPE BY JENNIFER MCGRUTHER
It takes only 25 minutes to turn fresh strawberries into a thick, syrupy, and deeply sweet treat. When strawberries are at their peak—ruby red, sun-warmed, and collapsing with juice—they hardly need embellishment. But a slow roast with a drizzle of honey coaxes out their hidden depths: jammy, rich, and heady with summer. Add a whisper of lemon zest to complement the berries’ brightness, adding a lift that feels just right for early summer. Spoon these berries over yogurt or ice cream or eat them fresh from the jar.
Toasted with raw honey and lemon zest, these oven-roasted strawberries capture the essence of early summer in every bite.
Serves about 4 (makes about 1 cup)
INGREDIENTS
1 pound ripe strawberries, hulled and halved
3 tablespoons raw honey
1 tablespoon finely grated lemon zest
1 tablespoon extra-virgin olive oil
Pinch of sea salt
PREPARATION
Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
In a mixing bowl, gently toss strawberries with honey, lemon zest, and a pinch of sea salt. Spread onto the prepared baking sheet and roast for 20 to 25 minutes, until softened and syrupy.
Allow berries to cool to room temperature and serve. Store leftovers in a tightly sealed container in the fridge for up to 5 days.
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