Pineapple- Berry Pops

When I came across a bunch of pineapple peices in my cuppard I was determined to make some yummy pops out of them. But  pure pineapple proved to be a bit too acidic for my tastes. With my fridge full of strawberries-(yes again!) Doing a two-toned pop looks cool and layers the flavors. 
Pineapple- Berry Pops
38oz pineapple pieces in pineapple juice
2 TBS honey
2 pounds strawberries stems removed
1/4 cup acai berry juice
1/4 cup sugar

In a blender or food processor- combine the pineapple pieces, juice, and honey. Puree until smooth. Fill each pop mold about 1/2 way up. Using the same bowl -no need to clean it, it's just a little pineapple. Add the strawberries, acai berry juice and sugar. Blend unitl puree. Pour into the other 1/2 of the mold. The pineapple puree is so heavy and the strawberry puree is much lighter so they can stay pretty seperate. I used a knife to create the cool two toned swirl. Now divide into Popsicle molds, freeze for about an hour and add the sticks. Don't add the sticks right away because they will sink to the bottom. I always freeze my pops overnight before removing from the molds. To release from molds, just dip in warm water and pull out. Wrap the pops in wax paper or plastic wrap,then stack in a freezer bag. It's so much better then store bought pops!

Dreamy Strawberry Pops

When I was young my favorite flavor of popsicles, icee, slurpie, hard candy was RED. What does red even  mean? That is just wrong that the color red can be thought of as a flavor ( and yes I know it was something like cherry, strawberry, watermelon) but it was fake none the less.  Now I can put a stop to all the extra sugar and preservatives that goes in my kiddo's body. That's why I make pops, so he can have a healthy cool treat in the summer. When I got a good deal on strawberries I thought I could stock up my freezer with some yummy strawberry pops.
 Dreamy Strawberry Pops
3 pounds strawberries, stems removed and cut in 1/4
1/4 cup sugar
24 oz plain yorgurt
2 oranges zested

In a food processer puree the strawberries and sugar. Then add the yogurt and orange zest. puree until smooth. This filled my 12 cup food processer up, so if you have a smaller one are are using a blender do it in batches. Now divide into Popsicle molds, freeze for about and hour and add the sticks. Don't add the sticks right away because they will sink to the bottom. I always freeze my pops overnight before removing from the molds. To release from molds, just dip in warm water and pull out. Wrap the pops in wax paper or plastic wrap,then stack in a freezer bag. It's so much better then store bought pops!

Strawberry- Lemon Cake

I made this cake last weekend for Lukas' birthday party. Besides making a 4 layer chocolate cake I thought this much lighter cake would compliment it well. The desserts were a hit! This strawberry cake is light and fruity, perfect for a summer gathering. It goes together fairly quickly but bakes for about and hour. It would go well with vanilla ice cream, or whipped cream.  A few people said that they would attempt this if I put it up, so without delay I have Strawberry-Lemon Cake adapted from Martha Stewart. 

6 tablespoons unsalted butter softened- plus more for pan
1 1/2 cups  flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup plus 2 TBS sugar
1 l egg
1/2 cup milk
1 teaspoon pure vanilla extract

1 lemon zested and juiced
1 pound strawberries,  halved

Preheat oven to 350*

 Butter a 10-inch pan- I used a square pan, but round is fine too.

 Sift flour, baking powder, and salt together set aside. 
Put butter, lemon zest and 1 cup sugar in the bowl of a mixer. With the paddle attachment mix on medium speed  until pale and fluffy, about 3 minutes. Reduce speed to low mix in egg, milk, vanilla and lemon juice. Mix on medium until all incorporated. 
Slowly mix in flour mixture. Transfer batter to buttered pan and smooth out. Press the strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour.  Let cool and serve at room temp.