Nothing heralds the coming of summer more than the glorious sight of bright red strawberries peeking from beneath lush green leaves in your garden patch. They almost shout “summer is here!” to those who taste their unmatched flavor and this mother can barely keep her kids out of the berry patch long enough to snag one for myself.
Nothing tastes as good as a strawberry fresh from your garden, the heat of the sun still clinging to it briefly as you pop that luscious delight into your mouth. No other vegetable or fruit grown in the garden has such a stark taste difference from the produce grown in stores. Yes, it all tastes better homegrown but the taste of homegrown strawberries almost makes you think that you are eating a different fruit altogether when it comes to store-bought.
What does that tell you? Depressing, isn’t it?
On a happier note, it’s time to celebrate all things strawberry in the garden! My June bearing came through and are indeed, June bearing despite the fact that my entire garden is behind due to lack of sunshine. My potatoes are thriving which tells me that it’s not a good month for the rest of my garden.
Those strawberries came through, much to the delight of my children.
The kids have been enjoying bites of these beauties since they first appeared a week ago and they haven’t stopped looking in the garden every time they play in the backyard, which sadly is a seldom occurrence since it doesn’t want to stop raining here in Edmonton.
Strawberry season calls for a new strawberry recipe of course!
This time I whipped up a lovely lemon strawberry bundt cake.
Topping this with my Lemon Icing Glaze just takes it over the top.
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- 2 1/4 cups all-purpose flour plus 2 teaspoons for strawberries
- 1/2 teaspoon salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup of butter room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup of fresh lemon juice
- 2-3 tablespoons grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 1 cup no fat Greek Yogurt
- 1 1/2 cups of fresh chopped strawberries
- Sift your dry ingredients together in a bowl and set aside for the moment.
- Cream the butter in a mixer until it's light and fluffy. Mix in the sugars, beating until it's once again light and fluffy.
- Slowly, one by one, beat in the eggs then add in the vanilla extract.
- Grate the entire lemon, which should add up to around 2-3 tbsp and mix in next.
- Squeeze out ¼ cup lemon juice and mix into the yogurt thoroughly. This not only adds taste, but thins out the thick Greek yogurt.
- Add in 1/3 of the flour mixture and mix in completely. Follow with the yogurt, then flour, then yogurt, then ending with the rest of the flour.
- Mix the chopped strawberries with flour, reserving 1/2 of a cup to the side. Fold the remainder gently into the batter.
Grease and flour a bundt pan and pour the batter in. Take the remaining ½ cup of strawberries and add on to the top, slightly pushing them in. This way you get strawberries throughout the cake instead of only the top.
- Bake in a 350 degree oven for 50-60 minutes until completely baked through.
- Let it cool then glaze it with some amazing Lemon Icing Glaze.
I’ve never been that fond of strawberries in cake, but matched with the lemon and the luscious Greek yogurt tang, this was scrumptious!
Speaking of gardens slowly growing, how are yours progressing this season? As I said, my potatoes are going gangbusters which means that it’s cold and wet. Oh, those potatoes love a cold wet spring and folks that’s just what we are having here in Edmonton. My peppers are sad, my squash not happy and very stunted growth so far.
Apparently we are living on potatoes all summer which should make Mike very, very happy as it’s his favorite garden food. To match that, my chives are growing fabulous as well, so add in some cream and we’re eating just fine!
What are you looking forward to eating from your garden the most this summer?