The spring obsession with strawberries continues. As the season settles in, I look for other ways to enjoy the little red jewels, as I have almost eaten my fill of them plain from the bowl I keep in the fridge, filled every week at the famers market. And so I turn to baking to find as many ways to enjoy then as possible.
My first and best experience with fresh strawberries and cream was in England, where it is a tradition in many venues. I had them at the interval during a cricket match, a game I do not understand at all, but could really get into because they stop for snacks. Scones, tea and cucumber sandwiches were passed around at this picnic, then bowls of fresh berries, with a whisper of sugar and blanketed in cold, thick cream, tinged palest yellow it was so rich. I…
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