Don’t let his seemingly sweet smile fool you. It took one gigantic tantrum and an obscene amount of gummy worms to get him into those overalls. I don’t get it. It’s like he doesn’t even understand he has to sacrifice comfort to fulfill my deep need for Instagram-worthy outfits.
Last week, we emerged from our fortress to embark on a journey to the outside world. We weren’t the only ones. The strawberry fields at Pope’s Farm were flooded with families seeking their own escape from confinement. We kept our distance and remained focused on the task at hand – picking strawberries. It was actually a 3.5 year old dictator telling his humble servant which strawberries to pick and which classification to assign them. Each ripe berry was designated either a “Teeny Tiny Baby Strawberry” or a “Big, Big, Bigger Strawberry!” To keep the peace and overalls on, I just did as told.
Since I lack the needed equipment and tools to turn those berries into one of of my favorite Deana Carter country songs (Strawberry Wine anyone?), I decided to get my bake on in the kitchen. If you’re violating house arrest and venturing to the fields for your next Farmer’s Only profile picture, I highly recommend using your loot to whip up an incredibly easy but delicious Strawberry Pound Cake. The most time consuming part is cutting up the strawberries – which holding a knife and dicing can actually prove to be extremely therapeutic right about now. Please excuse me while I go break into the loaf I set aside as a gift to my brother.
– 1 1/2 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup plain greek yogurt
– 1 cup sugar
– 3 large eggs
– 1 1/2 teaspoon almond extract
– 1/2 cup vegetable oil
– 1 cup diced strawberries (That’s about 1 1/4 cup whole.)
– 1/2 cup smashed strawberries (That’s about 1 cup whole.)
– 2 cups powdered sugar
1. Preheat oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray, set aside. (I made smaller loaves to give to family.)
2. In medium-sized bowl, stir together flour, baking powder and salt.
3. In a separate, large mixing bowl mix Greek yogurt, sugar, eggs, extract and oil. Slowly stir in the dry ingredients until just incorporated.
4. Fold in the strawberries and spoon batter into the prepared pan. (Schitt’s Creek style.)
5. Bake for about 40 minutes or until center is set.
6. Remove from oven and let sit 10 minutes, then turn out onto cooling rack to cool completely.
7. While the bread is cooling, make the glaze.
8. In a medium-sized bowl combine smashed strawberries and powdered sugar.
9. Once cake is cooled pour the glaze over top, let set, cut and serve.