Strawberries are starting to appear in the markets in and around Seattle, which is a sure sign of spring for me. Being a berry fiend, I have already started to think beyond strawberry slushies and smoothies and on to strawberry shortcakes.
Here is an oldie and goodie for me, with a twist I’ve never tried before. I whipped up some crème frâiche (heavy cream-based yogurt) for this concoction, with surprisingly good results. It has a bit of that sour taste that yogurt imparts, however it balances well with the sweetness of the cupcakes and is rounded out by the tartness of the strawberry. And the cream shines through.
This treat is good any time of day or night. I had it for lunch. Yum.