The first bright red strawberries that appear in your garden signal the onset of summer and the opening of berry season. They are the first act, followed by raspberries, blackberries, blueberries and more- and, in the middle of the summer they all appear on stage together. Save this recipe for beginning of strawberry season and many sweet and delicious mid-afternoon tea gatherings.
“Spring has returned, The earth is like a child that knows poems.”
Rainer Maria Rilke, Sonnets to Orpheus
- 1 cup all purpose flour
- 1 Tbsp. unsweetened cocoa powder
- 1 Tbsp. unsweetened shredded coconut
- pinch of salt
- 1/2 tsp baking powder
- 8 Tbsp. melted butter
- 2 eggs, at room temperature
- 1 egg yolk, at room temperature
- 1 cup caster sugar
- 1 cup thinly cut fresh strawberries
- cocoa powder or confectioners’ sugar for serving
In a small skillet over medium heat, melt the butter.
Whisk the eggs and sugar in an electric mixer on high speed until triple in volume, about 5 min. Sift flour, cocoa, salt and add baking powder. Add flour mixture and shredded coconut to eggs and continue beating. Pour the melted butter to the batter and beat for another 1-2 minutes. Fold in the thinly cut strawberries.
Preheat the oven to 400 degrees F. Liberally butter the madeleine molds. Spoon the batter evenly into the molds. Bake for 8-10 minutes, until golden brown. Transfer the pans to a wire rack to cool for 5 minutes then unmold the cakes and let them cool completely on the rack. Dust with cocoa powder or confectioners’ sugar before serving.