We did. Look at that cake! Erin's strawberry-blueberry flag cake is now a tradition. Especially eaten in Washington Park during the fireworks.
It's the tail end of strawberry season, with overlap of the next crop: raspberries, blackberries, and blueberries.
Sadly, I didn't see any berries at the farmers market this week, but I have been running into them pretty much everywhere else.
As yummy as they are straight from the crate, I've been experimenting anyway. Mostly with the strawberries, since I don't really like them a lot by themselves (thanks to an unfortunate strike of the stomach flu immediately after strawberry shortcake about 4 years ago).
So... I made muffins!
They were very pretty, and made a lovely breakfast. I just followed my basic muffin recipe but added 1 cup of fresh diced strawberries. (And left out the whole wheat flour to keep them light.)
I still had a bunch left over, so I sliced the really ripe ones and put them over my pancakes with some Hay maple syrup. This was my best idea yet. Pretty super.
I mean, that's restaurant quality.
That gave me the idea for my leftover blueberries.
As I was making the pancakes, I let the blueberries cook down in a sauce pan with some water, honey, and a little butter.
(Also notice the superb scrambled eggs complimenting my pancakes. That's what I call team work.)
Berry season is quick... enjoy them!