I’m partnering with Red Blossom to bring you today’s recipe! I absolutely love their fresh berries, especially their strawberries. They’re so perfect for both snacking and baking!
The summer I turned ten, my family moved across town to an older yet larger home. With gigantic front and back yards, it sat on nearly a full acre of land, and the previous owner’s wife took advantage of all of the open space.
She planted a wide variety of flowers, bushes, and trees, filling up every corner of the yards with luscious greenery, including yellow roses, pink camellias, and exotic birds of paradise. However, she seemed to love fruit trees the most.
We found three lemon trees, orange and grapefruit trees, a fig tree, an avocado tree, green apple and peach trees, regular plum and wild cherry plum trees… With how much fruit they bore, we could barely keep up with picking all of them that summer!
But one afternoon while checking on the lemons, we discovered that the dainty little green plants covering part of the backyard and the front walkway has sprouted tiny red bits. When we bent down to inspect them up close…
We realized they were strawberries! Over the next few weeks, we watched as they turned a deep crimson color, and eventually, when they looked fully ripe, we picked a few.
They were still teensy, no bigger than my pinky nail, but since they looked completely mature and pure red, we washed them off in the kitchen sink and popped a few in our mouths. We briefly chewed, swallowed, and looked at each other.
They tasted like nothing… Nothing at all! Just watery little spheres with zero sweetness or berry flavor.
That evening, we did a little research on the computer, and we realized that our homegrown strawberries were actually mock strawberries… Which many people originally considered to be ornamental flowers. And just about everyone agreed that they were tasteless and not worth eating.
Since then, I’ve left the “true” strawberry growing to the professionals… And relied on the grocery stores to stock me with exceptionally plump and juicy berries!
And that’s exactly what I did to make this Healthy Strawberry Pound Cake! I mixed incredibly sweet fresh strawberries into the batter, ones grown just a little north of my California home, which resulted in a lovely guilt-free dessert perfect for spring and summer.
This healthy strawberry pound cake is really moist and tender, even though it contains no refined flour or sugar, and the bright berry flavors pair wonderfully with the cake’s indulgent buttery vanilla taste. Even better, each slice is just 128 calories!
Continue reading & see the rest! ›› Healthy Strawberry Pound Cake
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