Strawberry Blonde Food

STRAWBERRY LEMON BLONDIES

Steps:

• Preheat the oven to 350F
• Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
• Cream the butter and sugar until fluffy. Beat in the egg.
• When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
• Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
• Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time.
• Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
• Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
• Spread the glaze over the cooled blondies. Let the glaze set before slicing.

STRAWBERRY BLONDE CAKE

Steps:

• The day before making the cake, stir pecans, currants, nutmeg and liquor together; cover and let stand overnight.
• Preheat oven to 325F and grease and flour a 12 x 8 baking pan.
• Cream butter and sugar together until fluffy.
• Add eggs, one at a time, beating well after each.
• Sift dry ingredients together.
• Fold flour mixture and remaining ingredients into batter until well blended.
• Bake for 50 to 60 minutes or until cake pulls slightly away from edges of the pan.
• Cool in pan.
• Brush with additional liquor, if desired.
• Store in an airtight container.