I just learned that May is national strawberry month! Also, last weekend was Mother’s day. Unfortunately my mother lives in South Carolina so, it’s been a long time since I’ve been able to spend it with her. I am very fortunate to live close to The Boyfriends mom who I consider a second mom. This year we prepared a lunch for her consisting of spinach and kale salad, roast chicken, tomato cobbler, extra biscuits, and this strawberry rhubarb tart.
Strawberry season reminds be of being a kid in small town Gilbert, SC. Springtime meant picking buckets of ripe strawberries at the local strawberry farm and devouring as many as I could. We made so many strawberry desserts and extras were prepped for freezing.
Sadly, the strawberry cake I grew up with normally came from a box and was bring pink in color. When I decided to find a recipe to make my own strawberry cake with fresh strawberries so many of them called for using strawberry jello. Nope, I’m not into the ‘jello in my cake to imitate strawberries’ thing. I want real strawberries in mine!