Last week, we went strawberry picking — twice. After yesterday’s jam-making mishap (Don’t ask.), I wanted to redeem myself (since I’m my harshest critic) by making a new strawberry recipe for this evening’s dessert. After scrolling through lots of strawberry recipes, I picked Jerelle Guy’s Strawberry Spoon Cake, which is like a clafoutis.
I checked the reviews (which I should’ve done for the jam recipe). They were excellent. I checked the ratings. They were five stars. I checked the ingredients. We had all but the whole milk in the house, which I added to my shopping list. All I’d need to do was swap the AP flour for gluten-free cake flour and I’d be ready to roll.
Ari and I were in Wegmans for about three minutes when he asked, “Can I buy sugar cookies for me and Isabelle?”
I thought for a minute. As kind as it was for him to include Isabelle in his request for cookies, I replied, “Not today, buddy. We’re going to make Strawberry Spoon Cake for dessert tonight.”
“I don’t like strawberry spoon cake,” he replied.
“Do you know what’s in it?” I asked.
“No, but I want a sugar cookie.”
“Do you want to know what’s in it?”
“Strawberries, butter, flour, brown sugar… ice cream.”
Ari’s eyes lit up. I had him at ice cream.
Once we finished lunch, Ari and I got started on the spoon cake. He greased the pan while I hulled the strawberries. He mashed the strawberries, while I melted the butter.
Just as we added the dry ingredients into the batter, I realized I dumped an extra half of a teaspoon of salt into the batter rather than grabbing the teaspoon measuring spoon and the baking powder.
“Shoot!” I said.
“What’s wrong?” Ari asked.
“I just — I just put double the salt into the recipe.”
“Uh-oh,” he said in a menacing tone.
Uh-oh, indeed. There was no way to remove extra salt from the batter. I could either scrap it and restart or double the recipe. I’ll be honest… the decision was kind of a no-brainer given that we picked two more quarts of strawberries on Friday morning.
Given that we had an extra cake, Ari and I decided to preview half of one of the cakes — which are thin — with a spoonful of Tillamook vanilla bean (What else!??!) ice cream five minutes after we removed them from the oven. We determined they were delectable… much better than a sugar cookie, which was long forgotten.