I'm a published wedding and portrait photographer located in a small town outside of Charlottesville. In addition to capturing beautiful images, I love spending time with my family, am freakishly good at word games (Hey Wheelmobile!), love an ice cold can of Coke or Dr. Pepper, know every line to Hocus Pocus and can never pass up a Chick-fil-A waffle fry or a trip to HomeGoods.
The best part of picking fresh fruit is turning it into something delicious. I recently used a portion of the fresh strawberries I picked a few weeks ago at Chiles Orchard to make fresh strawberry cupcakes. They were delicious!
I found a recipe for easy strawberry cake via Pinterest from a site called “Call Me PMC.” Her cake used fresh strawberries, but wasn’t gluten free so I had to make some adaptions, but it turned out great. Also, she made a cake and I made cupcakes, so that was another adaption. Below is the recipe with my substitutions.
In prepping my fresh strawberries for use, I cut off the tops and then rinsed them. To mash them, I put them in the food processor and hit the pulse button a few times. It worked great. I think they’re really what makes the cake, or cupcakes in this case, delicious. Instead of that manufactured strawberry taste that is sometimes found in boxed cake mix, you really get a natural, fresh strawberry flavor. The cream cheese icing was the perfect addition. Plus, I added some festive sprinkles since I made these right around Memorial Day.
Even though it took a fair amount of strawberries to get one cup, I had plenty left which I sealed and froze for future use. I already have some recipes in mind that I’d like to use them for so stay tuned!