When I tell people about my sister (like the fact that half of my wardrobe is made up of clothes I’ve stolen from her, or that she terrifies me, or that she’s far better at doing her makeup and hair than I can ever be, or that she never calls), they assume she’s older than me.
She’s fifteen. She’s fifteen, but she’s the oldest fifteen you’ll ever come across. I once told her that sometimes I think she acts more grown up than I do. Her response was a knowing smile, a metaphorical pat on the hand, and a superior, “Sometimes I think that too.”
Usually at the beginning of the summer, we go strawberry picking. By this, I mean I pick strawberries while she complains about the heat and gives me a recap of all the juicy school drama from the past year. It’s something we didn’t get the chance to do this year, meaning this cake was made with frozen store-bought strawberries. Next year, though, I’ll make sure that I make it from a crap ton of fresh lowcountry strawberries instead (so mark your calendar, Hali).
Thanks to those (frozen) strawberries, this cake is juicy and sweet and needs very little in the way of toppings. In fact, the only addition I’d really suggest is a dollop of whipped cream (because when is that ever not a good idea). The base of the cake itself gets most of its moisture from greek yogurt, a heavy lifting baking ingredient that goes a long way in preventing your cake from drying out without letting it get gummy. The real key, however, is the cardamom. It’s one of my all time favorite spices, in that it’s so unexpected. Earthy and bright, it’s the perfect compliment to those summery berries. And it’s guaranteed to make whoever tries a slice ask “Now what exactly is that flavor…?”
It’s cardamom, hon. You’re welcome.
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