In just a few short weeks strawberry season will be upon us. The seasonal delicacy is generally available from area growers beginning in mid June. The growing season is relatively short, usually ending around the first week of July, give or take a week on either side. Use this map from Traveling Michigan to find area growers and U-pick options.
Once you’ve identified a good local strawberry source, try this variation on traditional strawberry shortcake from Fustini’s Oils & Vinegars in Holland:
- 1 1/2 pounds strawberries
- 2 Tablespoons Fustini’s Raspberry Balsamic Vinegar
- 1 Tablespoon sugar
- 1 Angel food cake
- Fresh basil, chopped
- Whipped cream (optional)
Step 1: At least half an hour before you’ll serve dessert, cut up the strawberries and put in a medium bowl. Sprinkle with sugar and balsamic vinegar, toss gently. Let stand at room temperature until sugar dissolves, at least 30 minutes, stirring occasionally.
Step 2: Prepare grill for direct heat, grilling on medium. Cut angel food cake into 6 wedges. Place the wedges on hot grill rack and, with the grill uncovered, cook 2 minutes, till cake is lightly toasted on the bottom. Turn and toast the other side for 1 or 2 minutes. Remove from heat.
Step 3: Spoon strawberries (and their juice) onto 6 dessert plates. Place a wedge of grilled cake on top of the berries on each plate. Top with basil and serve with whipped cream if desired.