I can never leave Korean strawberries alone when they're on offer. So last Friday's lunchtime grocery shopping I bought 2 packs i.e. 500g. When I was in my second trimester of pregnancy, I ate Korean strawberries almost everyday, finishing a pack of 250g daily. But I couldn't finish them this time round since I have a whole carton of oranges too (yes greedy much) so I decided to make strawberry cake to be brought for the cousins gathering. Junior was very accommodating too, sleeping the whole time I was preparing the strawberries. This is quite rare, I had time to boil them, drain & blitz in the food processor, and used the strawberry water to cook down to a syrup. The whole house smelled of strawberries it was just awesome! I used this recipe by Confessions of A Foodie Bride , for a fresh strawberry cake. It is by far the most moist cake I've ever made! I totally love the texture! The colour of the cake wasn't pink, more of a very pale, brownish pink. Not i
Because you CAN have your cake and eat it too.