It's the season for fresh strawberries, and due to the current recommendations against large gatherings of people, farms, such as Smith Perry Berries in Ooltewah, will not be offering pick-your-own berries this season. But local berries are already appearing in local markets.
Audie Smith, co-owner of Smith Perry Berries, says it's been a good season, and his berries will be sold in several farmers markets around the area, such as Bryden's Market in Lakesite, Frazier's Market in Sale Creek and Swafford's in Dayton. This year, Countryside Cafe and Kevin Brown's Burgers, both restaurants in Ooltewah, will be selling $5 containers of berries, too. And you can always go through the drive-up line at the farm (9626 Ooltewah Georgetown Road) and get a gallon of strawberries fresh from the field for $18.
This recipe is inspired by one I found in Southern Living, but the recipe in the magazine called for using an artificially flavored, store-bought glaze. I can't imagine using a premade glaze, for two reasons. Those glazes you find in the produce section taste too artificial and overly sweet. Secondly, why use a premade glaze when local strawberries are readily available and so much better? Plus, this glaze takes just minutes to prepare.
Another thing I changed about the recipe was separating the eggs and adding the yolks one by one, blending them into the batter just until incorporated. I whipped the egg whites until stiff and mixed them in gently by hand. Doing this makes for a beautiful crunchy crust on top that combines with the extreme moisture of the cake to make wonderful textures.
I can't think of a more beautiful way to celebrate strawberry season.
Strawberry Swirl Pound Cake
1 1/2 cups (3 sticks) unsalted butter
3 cups sugar
1 (8-ounce) package cream cheese, softened
6 large eggs, separated
3 cups all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Strawberry glaze:
1 cup fresh chopped strawberries
1 cup sugar
3 tablespoons cornstarch
3/4 cup water
Red food coloring (optional)
Heat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add egg yolks, 1 at a time, beating just until blended after each addition.
Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts.
Whip egg whites until stiff, and incorporate into batter gently by hand or on lowest speed of blender.
Pour one-third of batter into a greased and floured 10-inch (14-cup) Bundt or tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze (instructions follow) over batter, and swirl with a knife or wooden skewer. Repeat procedure once, and top with remaining third of batter.
Bake at 350 for 1 to 1 1/2 hours or just until a long wooden pick inserted in center comes out clean. Start checking at about 1 hour. If cake is getting too brown, cover loosely with foil. Cool in pan on a wire rack 30 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
To make glaze: Place berries in food processor, and process until smooth. Put sugar and cornstarch in saucepan, and whisk to combine. Add water and berries; bring mixture to a boil, then simmer, stirring constantly, for about 3 minutes or until mixture is very thick. Remove from heat, add food coloring, if desired, and allow to cool.
Make your own sangria
As restaurants are upping the ante, trying to make their takeout dinners all the more appealing, Carrabba's is offering kits that have everything you need to make sangria. When guests make a wine purchase to go with their carry-out dinners, such as Chicken Bryan or Pollo Rosa Maria, they can add the fixings for red or blackberry sangria for just $1 more. For more information, go online to carrabbas.com where you'll find a special code for 15% of your order or for free delivery if you live within 15 minutes of the Hamilton Place restaurant.
Email Anne Braly at abraly@timesfreepress.com.
Anne Braly