The thing about using fresh strawberries (or any fresh fruit for that matter) in cakes is that one is always at the mercy of the latest shipment that arrives from where ever it is that the local supermarkets or grocers at the wet market get their fruit.
The truth be told, I get just a little nervous whenever I receive orders for strawberry cakes because I never quite know what I’m going to find on the supermarket shelves. This is especially true in the period between the end of the US season and the beginning of the Australian / New Zealand season. There have been days when I almost cried tears of dismay at the awful state of the strawberries that were available - over-ripened ones that were already beginning to turn to mush, under-ripened ones that were 1/3 greenish white, monsterously huge ones and sad tiny ones (both kinds in the same punnet) - I’ve seen them all.
These days, I get my strawberies from the fruit stands at the local wet markets and they’ve been great so far. I believe it’s because the grocers are more fastidious when picking produce for their stalls. Now if only the supermarkets could afford the time to sort their produce…
The cheesecake pictured here is the 1st cheesecake order I’ve received. Many thanks to L for giving me room to experiment with a new recipe!