It’s officially Spring! Rhubarb is just starting to emerge from its winter-y bed and strawberry plants are slowly waking up in this gorgeous sunshine we’re having. So far, it’s been a good start to the season and I couldn’t be more thrilled to get growing.
Today, I’m sharing this simple strawberry streusel cake as an early homage to the season over on Baked The Blog. This cake is vegan friendly and high in fiber, yet has a soft crumb. A streusel topping glorifies this strawberry studded quick bread; a little sweet hit and crunch this treat needs.
During this transitional time, spring fruits and vegetables are just starting to make their way to the markets. Local strawberries, however, won’t be available for several more weeks, I reckon; however, there are frozen varieties that can ease the anticipation. While I don’t always suggest buying fruits out of season, there is something to be said for buying extra during the spring and summer months and freezing them for times like this. I highly recommend the practice.