Strawberries have an overall heart shape and are covered with seeds, and the size could vary. These strawberries are harvested early to avoid bruises. They have a bright red sheen and a juicy yet firm texture when fully ripe. The sugar in the strawberries can vary from sweet-tart to candy-like syrup, and they maintain a balanced acidity level.
It is best to eat strawberries freshly and directly without slicing or cutting them. You can dip the strawberries into chocolate, serve them on appetizers 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