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The conical heart form, as well as the texture of their pulp and flavor, characterize Strawberries Dutch. The flavors range from sweet-tart to overly syrupy sweet. All varieties of strawberries have seeds on the skin rather than the skin around the seed, which distinguishes them from a berry and a true fruit.
Strawberries can be used in a variety of ways due to their sugar content and low acidity. They can be used whenever berries are asked for in a recipe. It is best to eat strawberries freshly and directly without slicing or cutting them. You can dip the strawberries into chocolate, serve them on appetizer plates with cheese, or include them in cakes and tarts. Also, you can add them to salads. The following items pair well with strawberries: blueberries, kiwis, mangoes, and peaches, green tea, vanilla, caramel, and dark chocolate.
Store the unwashed strawberries in a lid or plastic wrap on a single layer in the refrigerator until they are ready to use, ideally within 7 days. If you notice one strawberry gone bad or moldy immediately remove it and discard it. Keep an eye on your strawberries for any spoilage, and because molds spread easily and quickly which might ruin the whole bunch.
Fresh Strawberry Cake
3 cups of flour
1 Tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cup granulated sugar
3 large eggs
2 large egg yolks
1 1/4 cups milk
2 tsp vanilla
Strawberry Cream Cheese Whipped Cream Ingredients:
3 cups heavy cream
1 cup (125g) powdered sugar, divided
8 oz cream cheese, left at room temperature until partially softened (about 20 - 30 minutes)
1/2 tsp vanilla
sliced strawberries for the cream and for decorating