RECIPE

BERRY SWEET RECIPES

There are endless ways to enjoy strawberries this spring, but these recipes bring the ruby-red berry to new levels. Kyle Davis, pastry chef at Progress (2144 E. Republic Road B-101, Spring eld), created these strawberry recipes that put a new twist on our favorite fruit of the season.

WRITTEN BY JO JOLLIFF | PHOTOGRAPHED BY LEAH STIEFERMANN

sparkling

STRAWBERRY

Serves 1

Ingredients

ounces ice ounces sparkling water ounces strawberry simple syrup 1 small bunch mint Lemon slice

To prepare

Add the ice to an 8-ounce rocks glass. U a igger to measure the sparkling water, to glass. out strawberry simple syrup with igger and add to glass. by adding fresh mint leaves and a lemon slice.

S S S

Ingredients

grams sugar 465 grams water grams frozen strawberries 1 grams pink peppercorns

To prepare

P strawberries in a large bowl. Set aside. Combine the water and sugar in a small saucepan. Add the pink peppercorns. Bring mixture to a rolling boil. A the sugar mixture to boil for one minute. Pour simple syrup over the frozen strawberries. U a hand blender to blend the berries in the syrup. Put the berry mixture through a strainer. any solids. R strawberry simple syrup.

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strawberry

POUND CAKE

Serves 10–12

Ingredients

1 grams all-purpose flour 4 grams almond flour 8 grams salt 4 grams baking powder 3 eggs 233 grams sugar 213 grams mascarpone 100 grams olive oil 250 grams strawberries (diced) 100 grams powdered sugar 10-20 grams strawberry simple syrup

To prepare

1. Mix dry ingredients in a bowl, set aside. 2. Whisk to combine eggs,

mascarpone and olive oil in a medium bowl. Add sugar to the egg mixture and combine. 3. Add the dry ingredients into the egg mixture and whisk until smooth. Fold the diced strawberries in the batter. 4. Fill a loaf pan ¾ full with batter. Use extra batter in cupcake tins. Bake loaf at 350 degrees for 45 to 50 minutes, and bake cupcakes for 20 to 25 minutes.

Cool cakes for at least 1 hour in pan. 5. For the strawberry glaze:

Whisk the powdered sugar and syrup in a bowl until smooth.

Pour glaze over cake and let cool for 1-2 hours.