STRAWBERRIES OF EARLY SUMMER

This is the time of year for stawberries - juicy, lucious, full flavored strawberries. The kind that we go out to a "pick your own" farm take home and enjoy immediately, still warm from the sun. I know a lot of you like to freeze them right away, or turn them into jams and jellies. But I hope that you save some to treat yourself to a good-sized bowlful with fresh cream and a sprinkling of sugar. Before turning them into jam my next favorite way to enjoy fresh strawberries is to slice and sugar them and spoon them over shortcake. One of the best quick and easy shortcakes is a recipe in my SCANDINAVIAN FEASTS, for Almond-Cardamom Scones. Of course, the scones are perfect with fresh strawberry jam, too!

A few years ago, while travelling through Denmark, we were served a creamy frozen dessert that was the traditional finale for the Danish Confirmation celebration menu. It's a simple yet delicious dessert, made with just a few ingredients. The method is not difficult, either. You whisk the egg yolks with a bit of sugar over boiling water until the yolks are cooked. Then whisk the egg whites with sugar over boiling water until the whites are cooked, fold the two together with cream cheese, lemon, and whipped cream. Then it's frozen in a springform pan. I love this dessert because I can make it ahead and, wrapped well, it can be frozen for up to 3 months. To serve it, I simply make a simple fresh
strawberry sauce by crushing half of the fresh berries with sugar then you add the sliced strawberries and spoon it over wedges of the ice cream cake.

DANISH ICE CREAM CAKE WITH STRAWBERRY SAUCE
This frozen dessert is not made with ice cream at all, though it tastes like it. Freeze it in a 9 or 10-inch springform pan or deep cake pan and cut it into wedges to serve.
GO TO RECIPE

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