Tuesday, June 7, 2011


Today...the sun is shining ...a gentle breeze is in the air...the fragrant scent of flowers surround me as I work in the garden...it is a perfect day...the sky is blue and the yard has now come alive with birdsong and color...the Hawthorne trees are in bloom...one in magenta... and another in white...both of which are favored by the birds... the Clematis is making it's late spring appearance...

as is the Columbine...

the rhododendrons are in full bloom...filled with bumblebees busily going about their business...tomorrow the heat and humidity arrive...summer is on our doorstep...in a few weeks it will be berry picking season...strawberries sweet and tender...so with that in mind I offer you Martha Stewart's recipe for Strawberry Cake...it's flavor...like a big old sugar cookie...enhanced by sweet strawberries...a perfect springtime recipe...

Martha's Strawberry Cake-Makes One 10-Inch Cake

6Tablespoons Butter Softened, Plus More For Pie Plate

1 1/2 Cups All-Purpose Flour

1 1/2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1 Cup plus 2 Tablespoons Sugar

1 Large Egg

1/2 Cup Milk

1 Teaspoon Pure Vanilla Extract

1 Pound Strawberries, Hulled and Halved

Preheat oven to 350. Butter 10 inch pie plate or cake pan, sift four, baking powder and salt together into a medium bowl.

Blend softened butter and one cup sugar in a bowl, blend about three minutes, then mix egg, milk, and vanilla.

Gradually mix in the flour mixture. Transfer batter to buttered pie or cake pan. Arrange strawberries on the top of batter, with cut sides facing down, sprinkle remaining sugar over top.

Bake cake for ten minutes at 350, then reduce temperature to 325. Bake until cake is golden brown and firm to touch, about one hour. Let cool on a wire rack. Cake can be stored at room temperature loosely covered for up to two days.