When it’s strawberry season

For me, there are countless delightful ways to savor the brief but glorious strawberry season—my favorite being plucking them fresh, right from the plant.

Some of you might have noticed that I’ve discovered a passion for baking in recent years. Naturally, my latest creation features strawberries since we are in full season of this delicious berry. The cake I chose has a twist that pays homage to my Italian roots: instead of the typical heavy creams, I opted for a unique version made with polenta and olive oil.

Why this cake, you ask? Well, it’s still early in the season, and the strawberries aren’t at their peak sweetness yet. Roasting them brings out an intensified flavor we’ve all been craving for months. As the semi-baked batter cradles the roasted strawberries, the fruity bursts perfectly complement the herbaceous notes of the polenta and olive oil.

Here’s to an unconventional cake and to many more weeks of enjoying this beautiful red fruit 🍓!