From my 5 lb. basket of freshly picked Hurd Orchards strawberries came….
Homemade angel food cake with sliced strawberries coated in homemade strawberry sauce and whipped cream.
For the record, homemade angel food cake (AFC) is about 1000 times better and more delicious than store-bought AFC, which tends to be spongy and dry, not dense, moist, and flavorful like the homemade version (recipe here). I don’t think I’ll ever buy a store-bought AFC again, if I can help it. This stuff is just too good…I can’t go back! The strawberry sauce was also awesome. It actually came from a wonderful strawberry pie recipe (located here), but I was craving AFC and wasn’t all that jazzed about a pie, so I simply made the pie filling, whipped up a bowl of whipped cream, and added it to AFC instead. Best decision of the week!
I also made several jars of rhubarb-strawberry compote from a fantastic recipe my mother-in-law sent me. It’s tart (and sweet) with hints of orange zest and vanilla…and it’s absolutely delicious! I plan to use it on everything from yogurt to homemade no-churn ice cream to pancakes and toast to oatmeal to angel food cake to pureed in cocktails to eaten by the spoonful. Really.
Lastly, I whipped up this strawberry mousse (recipe here), which is light but packed with flavor and not at all soggy. A perfectly delectable summer treat that would be an excellent addition to any back-porch picnic. My only woe is that this recipe felt complicated and it took forever to make. But it was pretty delicious!
Oh, how something so simple can bring so much joy.
