I’ll let you in on a little secret. I’ve never been a lover of strawberries. In fact, I struggle to love most fruit, tomatoes being the very large exception. I know, I’m weird that way. Vegetables? I could eat ten servings a day and never ever get bored. Salads? Oh yes. Roasted vegetables? Give me more. The vegetable plate at Cracker Barrel? One of the highlights of my childhood.
What I’m actually trying to say is, fruit must be perfect for me to really enjoy it. It’s got to be as local as possible, in season and perfectly ripe. I eat it because I know it’s good for me. I obviously have no problem baking it into a dessert, but I admit my expectations are high and I’m easily disappointed.
Luckily, it’s strawberry season and I’m pleased to say I’ve not been let down yet. The arrival of these ruby beauties marks the beginning of the British summer. My mind is immediately drawn to strawberries and cream, Pimm’s, pavlova, Wimbeldon and Royal Ascot. They’re only in season until August, so I’ve got to make the most of it.
I’ve packed nearly a pound of perfectly ripe strawberries into these 12 fresh strawberry cupcakes, so it’s safe to say they are thoroughly infused! A perfect treat to celebrate summer and easily transported to barbecues and picnics. Anyone need a 4th of July dessert?