This weekend all roads on the island lead to the Vashon Strawberry Festival as we celebrate 102 years of bringing together friends, family, fried foods and fun. Somewhere in the mix you’ll find a strawberry or two, as islanders also honor the berry that put Vashon on the map, that is before K2 skis and Seattle’s Best Coffee.If you waddle (yes funnel cakes and fries will be served) by the Vashon Island Pet Protectors (VIPP) booth, you may have a chance to enjoy some other fine fare at the fair, namely my sour cream pound cake layered with cream cheese whipped cream and fresh strawberries. (Yes for Tom, more is more, especially in the dairy department.) The cake in the photo is my test cake. My expert panel of taste testers and I all agree, it’s a cake worthy of a raffle to help homeless pets. Uh, let me rephrase that; it’s delicious, rich, creamy and tastes like a summer day. Now if you prefer cats to cakes or pooches to pastries, forgo the raffle and still visit the booth to learn how you can help our island’s four-legged friends.
Local strawberries bound for gateau greatness and of course a very good cause.
Now should you eat a bit too much at the festival, I hear the Zumba goddesses welcome participation in the Saturday parade and there is also the Saturday night street dance to burn off a few extra calories and inhibitions. And if you wish to make the cake yourself, the recipe follows:
Strawberry Festival Layer Cake
2 pounds of cleaned, halved fresh strawberries, 3/4 Cup sugar
Pound cake (or sour cream pound cake)
Cream cheese – whipped cream
toss berries in sugar, let stand
Sour Cream Pound Cake
make or purchase your favorite pound cake
Cream Cheese – Whipped Cream
8 ounces cream cheese
3/4 Cup sugar
1 t of vanilla
pinch of salt
2 Cups whipping cream
Whip up cream cheese in a mixer
Slowly add sugar until well mixed
Add vanilla and salt, mix
Add a slow stream of cream into the cream cheese mixture, add all the cream
Mix on a medium high speed with whipping whisk or attachment until cream doubles in volume and holds its peaks
Slice cake in half to create two layers (three if a thick cake)
Drain sugared strawberries
Add berries to the top of the bottom first layer
To that add generous layer of whipped cream mixture, covering the berries
Add top cake layer over the top of the berry cream layer
Add whipped cream mixture to the top, smooth out carefully
Add individual berries to the top in an artful (or not) arrangement, using a toothpick helps
Refrigerate for at least an hour before serving
I think this cake may be even better the next day as the flavors meld (or maybe I just ate too much the day before).
Boz and Gracie thank you for supporting VIPP (especially if you drop a crumb or two their way).