This week’s Tuesdays with Dorie challenge was a close call. Who wouldn’t want to make a French strawberry cake: strawberries, cream and a chance to make a génoise? But what about the berries? French rhubarb cake doesn’t have the same glamor. At least not in June.
Strawberries are delicate –the best ones really can’t travel very far, or wait very long. And I’m stubborn. I’d rather wait for a local berry – one that is red all the way through, tender and truly sweet – than make do with an imitation – something that exhibits all the mechanical characteristics of a strawberry without actually being one.*
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