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Strawberries have an overall conical heart shape and can vary in size depending upon cultivar and growing conditions. All varieties of Strawberries have seeds on their exterior rather than their interior, which distinguishes them from a berry and a true fruit. They have a bright red sheen when fully ripe and a juicy yet firm texture. While sugar contents can vary from sweet-tart to candy-like syrup, Strawberries maintain a balanced acidity level.
Strawberries are a very versatile fruit appropriate for sweet and savory applications, both cooked and raw. They may be used interchangeably with most other berries, but oftentimes have a higher moisture content and therefore may require alterations in some recipes. Strawberry pie filling, for instance, usually calls for a thickener such as cornstarch, or that the extra juice is removed or reduced to a syrup. Use Strawberries in green salads or in a jam, jellies, and other confections. Cook them down into a compote or syrup for drizzling over ice cream and cheesecake or added into beverages and cocktails.
Place your unwashed strawberries on top in a single layer, then cover with a lid or plastic wrap and refrigerate until ready to use, ideally within seven days. If you notice one of the strawberries going bad or turning moldy, immediately remove it and discard it.
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