The problem with strawberries is that (1) my grocery store never has the the really fresh-looking ones, and (2) they go bad so quickly. I bought a big carton of promising-looking berries last weekend, and three days later they were dark in patches, simultaneously shriveled and mushy, and giving off faintly alcoholic fumes. Mmm, over-ripe strawberries.
I’ve been valiantly trying to eat my way through the entire carton of ripe berries all week, but it’s pretty much a losing battle; I think the strawberries are actually multiplying in the fridge. As far as I’m concerned, the only way for me to avoid wasting the rest of the fruit is to chop it up and bake it into something delicious.
A lot of the food bloggers I follow have been making pound cake lately, so I was kind of thinking I should hop on the bandwagon. The only reason I haven’t made one yet is because I know how much delicious butter and fat is in pound cake, and if I make it I’m going to want to eat all of it by myself in one sitting, and then I’m going to suffer intense inner turmoil as my greed inevitably overcomes my good sense and health consciousness.
But, you never know what will happen before you try, so…I threw caution to the wind and decided to go with a Paula Deen recipe. Two sticks of butter, 5 eggs, 2 cups of sugar, and sour cream. I couldn’t bring myself to make her sweet glaze for drizzling, but the cake was incredibly delicious even without it. Sweet and buttery, with a pleasant tang from the pieces of strawberry studded throughout, and so moist. Yum. Let me tell you,I am in big trouble. I can only hope Dan eats the rest of the cake before it seriously derails my diet…
Recipe can be found here, courtesy of Paula Deen.
** Her recipe just uses strawberries — I threw in a tbsp of rum-flavored extract because I thought the flavor would compliment the strawberry pretty well. In the end the rum flavor wasn’t as strong as I would have liked…next time I think I’ll use actual rum.
One year ago: Pad Thai