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.
