According to a recent newspaper article:
Strawberries, one of spring's first fruits to ripen, will soon be ready at nearly 200 farms across North Carolina. According to the North Carolina Strawberry Association (NCSA), this year's crop is expected to be early and plentiful.
"North Carolina strawberries handled the cold winter well this year, so we're looking forward to a good season," says Debby Wechsler, NCSA executive secretary. Reports from around the state indicate harvests in the Sandhills and Coast in early April, in the Piedmont in mid-April and in the mountain area in late April. Strawberry-picking season generally lasts from five to eight weeks, depending on the weather. May is peak season and officially regarded as Strawberry Month.
More than just a delicious and healthy fruit, the official red berry of North Carolina plays a major role in the state economy, bringing in more than $25 million annually. "We are No. 1 in the nation among states that sell strawberries directly to consumers. People like to pick their own produce from local strawberry farms because it's a great outdoor activity for families and they know the fruit is fresh," Wechsler adds.
In addition to supporting the state economy, produce lovers also boost their own health when consuming North Carolina strawberries. Strawberries are naturally high in Vitamin A, iron, calcium, and Vitamin C. Just one serving of fresh strawberries – one cup or about six to nine berries – contains 140 percent of the recommended daily allowance for Vitamin C with no fat, cholesterol or sodium.
Oh, by the way...I found the ultimate Strawberry Shortcake Cake recipe. Hope you enjoy it!!!
Bon Appétit!!
Strawberry Shortcake Cake
Cake Ingredients:
- 1-½ cup Flour
- 3 Tablespoons Corn Starch
- ½ teaspoons Salt
- 1 teaspoon Baking Soda
- 9 Tablespoons Unsalted Butter, Softened
- 1-½ cup Sugar
- 3 whole Large Eggs
- ½ cups Sour Cream, Room Temperature
- 1 teaspoon Vanilla
Icing Ingredients:
- ½ pounds Cream Cheese, Room Temperature
- 2 sticks Unsalted Butter
- 1-½ pound Powdered Sugar, Sifted
- 1 teaspoon Vanilla
- 1 pound Strawberries
Preparation Instructions:
IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.
Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
Leave plain OR garnish with strawberry halves.
IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!
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