Every year for the past few years we have picked a bounty of strawberries from our own garden. And each year seems better than the last. I’ve said it before, the Hoods are my absolute favorite. Like any homegrown fruit or vegetable they beat the store bought kind any day. To me they taste better than any candy, and they absolutely ruin me for strawberries the rest of the year. Even Lily and Jasper are becoming strawberry snobs and hardly touch any I buy from the store. For a gardener with kids, strawberries are such a fun crop, as they grow really well in our climate, and the kids can pick them and eat them daily while they are fruiting. I never set out as a mom-gardener to force my kids into learning all the benefits of growing your own food, I’m way too lazy for that, but I sure am glad they are learning about gardening and great tasting fruits and veggies that they grow themselves.
Last year we were out of town when the majority of our strawberries were ripe, but this year we’ve been here for the largest yields and I am in heaven! We almost can’t eat them fast enough. Luckily there are so many scrumptious things to do with strawberries. We’ve eaten bowlfuls, frozen a bunch, and this weekend I was busy making homemade strawberry ice cream, as well as trying my hand at gluten-free strawberry-rhubarb mini tarts. Yum!
One of my favorite ways to eat strawberries is the way we used to do it every year for my sister, Megan’s, birthday. While Kevin and I usually requested my mom’s Chocolate Chocolate Chip Bundt Cake for our birthdays, Megan always wanted Angel Food Cake with strawberries, brown sugar and sour cream for her June birthday. The flavors were made to go together, they scream summer to me, and it’s one of the easiest desserts you could ever make, especially if you buy an Angel Food Cake from the grocery store like my mom always did. She was a great baker, but she knew when it was time to spend all day in the kitchen, vs. when it was time to serve a quick, delicious summer dessert so she could sit back and enjoy her wine spritzer.
This is the first year I made the brown sugar and sour cream sauce for my kids and Greg, and I’d forgotten how simple, yet perfect a sauce it is for sweet, and a little bit tart fresh-from-the-garden summer strawberries. Lily and Greg devoured it, and Jasper absolutely did not like it. He’s probably still dreaming of the dark chocolate we dipped them in a few weeks ago!
Every time I make the brown sugar and sour cream sauce I think of my sister and summer birthdays on our back patio in Denver where I know I was absolutely spoiled rotten with the meals my mom and dad made. Since a part of my heart will always be in Denver, I’ll probably write about my spoiled-rottenness a lot here at Lemons & Roses. But for now I want to wish my sis the best of birthdays. I Love you, Megan, hope you are having some strawberries with brown sugar and sour cream with your Angel Food Cake. Happy Birthday, Lady!
- 3 tablespoons brown sugar
- 1/3 - 1/2 cup sour cream
- a pint of fresh strawberries
- Mix brown sugar with sour cream to taste. I usually start with 2 tablespoons brown sugar to 1/3 cup sour cream and then add more sour cream if it's too sweet. It's up to you.
- Dip your strawberries in and enjoy!
- This sauce and strawberries are delicious served with Angel Food Cake. I haven't found or tried to make a gluten free one yet.