May and June are a busy time of year for many people - including our household!

May long weekend is when we put the finishing touches on the garden, set out our planters and enjoy the first fresh garden produce. June is known for many things – the longest day of the year, the last day of school and of course, strawberries! 

For our family, May and June are very busy – Mother’s Day, birthdays and this year not one but two weddings! Katie and Nick were married last Saturday will be married; Megan and Will are counting down the days to June!

My birthday also happens in May and over the years, either Barry has made my cake (yellow cake with chocolate frosting covered with strawberry marshmallow candies lol) or my mom does.

If mom makes the cake, I always know it will be one of two favorites – Pineapple Dream Squares or Strawberry Angel Food. Either one is great for company - perfect for sitting out on the deck and visiting. 

Right now strawberries are at the Farmers’ Market and available at local farms. Pick some up and enjoy them while they are fresh and enjoy them as a garnish for the Pineapple Dream Squares or as the feature ingredient in the cake. Don’t forget to freeze some berries to make the angel food cake anytime!

Pineapple Dream Squares

(recipe from the Women’s Institute of BC cookbook celebrating BC’s Centennial Year)

½ c. butter melted

2 ½  c. graham wafer crumbs

½ c. butter, softened

1 ½ c. icing sugar

2 egg yolks

2 c. cream, whipped

1 ½ c. crushed pineapple, drained

Mix melted butter and crushed graham wafer crumbs together in 8x8-inch baking pan; reserve 2 tablespoons for top of dessert. Spread remaining crumb mixture evenly in pan. Bake at 350F 10-15 minutes; cool.

Mix softened butter, icing sugar and egg yolks together in bowl; mix until smooth and creamy. Spread evenly over cooled crumb base.

Mix together pineapple and whipped cream. Spread over above layer. Sprinkle reserved crumbs on top of dessert.

Refrigerate at least 1/2 hour before serving.

Mom’s Strawberry Angel Food Cake

1 pkg frozen stawberries, thawed 

1pkg unflavoured gelatin (1 tbsp)

3 c. fresh strawberries (for decoration)

¼ c. sugar

2 c. heavy cream, whipped

1 prepared angel food cake (10 inch), cut horizontally in half

Cut angel food cake into 2 layers.

Drain juice from frozen strawberries into small glass dish. Sprinkle gelatin over juice, allow to stand until softened. Set dish into boiling water and stir until gelatin is dissolved. Combine warm gelatin mixture with berries. Do not allow to congeal.

Whip cream until stiff; sweeten to taste. Fold strawberry mixture into cream carefully. Spread strawberry cream over bottom layer of cake. Put top layer on cake and frost entire cake with remaining strawberry cream.

Refrigerate for several hours. Decorate with fresh strawberries either plain or chocolate dipped.