“The secret lies in the love and the effort the maker puts into the creation. It really is a simple dessert to make. There’s nothing to it.”
Similar emotions currently apply to my passion with strawberries, and it was time to heed a certain call to experiment with the red velvet cake (RVC) again. You may recall I recently posted a Red Velvet Roulade which achieved it’s characteristic red colour from the red in a bottle, although just 1 tbsp and not the whole bottle as many RVC’s have. I’ve had it on my mind to try a natural food colour extract, and strawberries were something I wished to experiment with. Unfortunately, it was near impossible to get that deep red colour. So it ended up being a pink velvet cake!
I did make something sweet however! I had on hand my experimental PVC (eeeks, sounds like plastic!!) headed for dessert, and some homemade mascarpone. Strawberry season ensures plenty of fresh strawberries in the fridge all the time. I’ve just finished bottling 3 jars of strawberry conserve, the recipe of which I have yet to share with you. We are now looking at the end of strawberry season here, so I’m trying to make the most of it. No dismay though because hot on its heels are stone fruit! YES, I impatiently await them!!