They're available year - round (unlike many other fruits, summer isn't the
end of strawberry season in the U.S.) and delicious in sweet and savory dishes (or by themselves).
Since we were in the
middle of strawberry season here in Louisiana I figured a strawberry cupcake would be perfect with these fresh strawberries.
In the
peak of strawberry season, when I can get big, juicy California strawberries at Costco, I make this with 3 cups fresh strawberries + 1 cup fresh or frozen raspberries.
I usually keep a bottle on hand just for that purpose, although I didn't need to use any here because it's the
middle of strawberry season and the strawberries were pretty terrific.
I suppose it's more of the end
of strawberry season vs. official summer's end (although some argue that the end of strawberry season is the end of summer!)
These pink - flecked gluten - free Strawberry Cupcakes are from my new cookbook, Gluten - Free Cupcakes and are best made at the height
of strawberry season.