Homebound? Look no further than your local farmers market for an escape. Culinary that is. One fruit that shines:strawberries. It is easy to take these bedazzled rubies for granted when they grow seemingly in our backyard. Actually, strawberries did used to grow wild in your neighbor's backyard according to Harvesting our Heritage, a MAH Publication. Now these berries are recognized worldwide as a snack on their own or used in recipes even the budding home chef can recreate.
In the 1950s, one popular promotion was fifty cents off a basket of strawberries if bought with canned whipped cream and store-bought pound cake. Although we can't offer you pound cake, we can offer a recipe from the 1900s which may taste just as good.
So.. grab those berries and whipped cream. And don't forget to bring a fork.
Cover Image by Liz Birnbaum
History of Strawberries
Commercial strawberries, as we know them today, were not popular until the early 1900s. However, by the start of the 21st century, Santa Cruz County was known for producing some of the best berries in the world.
At the 2008 Olympics in Beijing, China, the athletes demanded three main types of fruit, and one of those was strawberries. Driscoll’s and California Giant leaped at the opportunity to showcase the region’s sweetest crop and shipped Pajaro Valley strawberries across the world to satisfy the Olympians’ cravings. Now, these berries are recognized worldwide and can be enjoyed in recipes even the budding home chef can recreate.
In the 1950s, one common grocery store promotion was fifty cents off a basket if you also bought a can of whipped cream and store-bought pound cake. Although we can't offer you a pound cake, we can offer a recipe from the 1900s which may taste just as good.
So.. grab those berries and whipped cream. And don't forget to bring a fork.
Photos by Liz Birnbaum
In the 1950s, one common grocery store promotion was fifty cents off a basket if you also bought a can of whipped cream and store-bought pound cake. Although we can't offer you a pound cake, we can offer a recipe from the 1900s which may taste just as good. So.. grab those berries and whipped cream. And don't forget to bring a fork.
Recipe: Jam Cake
Ingredients:
1 ½ cups butter at room temperature
1 cup granulated sugar
4 large eggs
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon salt
1 teaspoon nutmeg
1 teaspoon baking soda
4 tablespoons buttermilk
1 cup strawberry jam
Directions
Preheat oven to 325 degrees. Butter and flour a 9-inch springform cake pan
In an electric mixer fitted with the flat beater or with a hand mixer, combine the butter and sugar. Beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed. Add the eggs, one at a time beating well and scraping down the bowl between each addition.
In a medium bowl sift together flour, cinnamon, cloves, nutmeg, and salt
In a small bowl combine the baking soda and buttermilk, stirring until the baking soda is dissolved. Add the butter mixture, and mix until combined.
Slowly add the flour mixture to the butter until just combined.
Fold the jam into the batter until evenly distributed.
Pour batter into a prepared pan and level with a rubber spatula. Bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes, and then carefully remove from the pan to cool on rack completely.
* We recommend sprinkling fresh strawberries on top and serving right away *