Slice or chop a basket of strawberries into a bowl. Cover with sugar to taste. Let berries macerate at room temperature for at least an hour. Taste for sweetness then add pomegranate balsamic vinegar as desired. Serve over halved Baby Cakes. Top with yogurt if you’d like. If you want whipped cream, use that on top instead of yogurt (but I’d seriously consider leaving out the balsamic vinegar if you do go with whipped cream).
3/4 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
3/4 cup plain yogurt (not non-fat)
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Put all the ingredients in one bowl. Using a hand mixer, blend at low speed until all ingredients are combined then beat on high speed for three minutes. Divide batter evenly amongst 9 well-greased (but not papered) muffin tin wells. Bake at 350 degrees Fahrenheit for 25 minutes or until golden on top and an inserted toothpick comes out clean. Let cool for ten minutes in muffin tin then remove and continue cooling cakes on a rack.
How do you like to eat your strawberries?
Another Bonus Joke (last one, I promise) from The Electric Radish and Other Jokes selected by Susan Thorndike & illustrated by Ray Cruz:
Why did the elephant paint his toenails red?