Strawberries scream summer, and this coffee cake is great way to celebrate the season. The recipe calls for blueberries, but I was eager to try it, and couldn't wait until August for our wild blueberries to be ready. Strawberries worked very well in this moist, slightly sweet treat. I recommend taking it a step farther and using it as a base for strawberry shortcake. A dollop of real whipped cream and a sprinkling of fresh strawberries makes a divine dessert. It's quick and easy. And if you don't have a tube cake pan, never fear: I used a 9" x 13" cake pan, and just cut the cake in rectangles.
No comments:
Post a Comment