WHIT’S BAKING JOURNAL

Fresh, local strawberries are one of my favorites. They are a delightful, seasonal treat that burst with vibrant flavor and juicy sweetness. Grown in nearby fields, these berries often ripen under the care of local farmers, ensuring freshness and a reduced carbon footprint. Their rich red color and fragrant aroma make them perfect for everything from a simple snack to a delectable addition to salads, desserts, or preserves. Supporting local strawberry farms not only offers the best taste but also strengthens community ties and encourages sustainable agriculture.

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One way I like to preserve seasonal strawberries is to make sorbet. Fresh, local strawberries have an extremely short shelf life. If you leave them out on the counter you’re likely to see them with the start of mold by morning. So to take advantage of the amazing flavor of field-ripened strawberries, I like to find ways to use them that lets me enjoy the season just a little bit longer. Sorbet is a refreshing way to continue to enjoy strawberries into the summer months and adding it to a fancy glass with some prosecco always makes it feel extra special.

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After tasting some boozy chocolate truffles at the local farmer’s market, I decided to try to make my own. I really love the Lindt style so I made these with soft chocolate ganache and dipped them in a chocolate shell. I have to say it was more difficult than I expected it to be. The soft chocolate really doesn’t like to keep it’s shape even when frozen. They sure do taste good even if they weren’t the most uniform or prettiest. Strawberries, amaretto and bittersweet chocolate made a rich and super decadent treat. Another attempt to store the flavor of spring – I stashed a few in the freezer.

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