I’ve been longing for strawberry season to get here, and my wish is about to be granted. I’m spoiled forever on homegrown berries—especially those still warm from the sun when I eat them. So it’s fairly easy for me to pass by those pale, watery strawberries that have been flown in from parts yonder during the winter.
Instead, I bide my time until the local berries hit the markets and appear in my garden. Then I gorge on them. And clearly I need to taste-test as many strawberry desserts as possible around town.
I’ve also been wanting to go to Sugar and Spice Specialty Desserts (1201 F Street) since they opened in January, and I now have no excuse for not stopping by. They’re using bushels of fresh berries now in a multitude of desserts: strawberry-rhubarb crisp, strawberry-rhubarb cupcakes, strawberry-rhubarb “pop tarts” (I see a bit of a theme here), their fresh fruit tart, lemon-strawberry shortcakes and the jalousie, a filled puff-pastry dessert.
Strawberry overload, here I come!