We love this time of year it means fresh berries and stone fruits!  With so many farms producing berries in Washington it is impossible to create something that isn’t amazingly fresh and flavorful.  So today we focus on the strawberry!

Every year we feature our Strawberry Shortcake cupcake.  It’s a light buttery strawberry cake, sprinkled with buttered graham cracker crumbs before baking and topped with an airy whipped strawberry cream cheese frosting.

The cupcake itself has fresh strawberry puree and chunks of freshly cut strawberries from Kruse Farms in the Skagit Valley.  We mix the freshest strawberries with other local ingridients including Shepherds grain cake flour, Meadowsweet sour cream, organic cage free egg whites from Stiebrs Farms, organic cane sugar and Nielsen-Massey Vanilla Bean Paste.

We also, make our Oregon hill strawberry ice cream using fresh strawberry puree, Oregon hill strawberry jam, local Washington honey, and fresh local cream from Lynden Washington.  Voted Seattle’s Best Ice Cream in 2013- it’s the business!

We serve cupcake sundaes where you can partner a cupcake with an ice cream top it with two toppings of your choice.  In this case we would definitely go strawberry shortcake + Oregon hill strawberry ice cream + fresh whip cream and homemade fudge sauce.

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