This is the new and improved version of the original recipe. I use this recipe on a daily basis.
This version of the recipe is a little bit more involved, and it requires a bit more prep time.
This recipe is a little bit like the recipe I use for my chocolate-covered strawberries, where you cook the strawberries over the top of chocolate that’s been melted and poured over the strawberries.
When I make this, you first put the strawberries in a bowl, add the salt, sugar, and syrup ingredients, then add the melted chocolate and mix well. It’s the same thing.
This recipe is a bit like baking the berries in the middle of the oven and then pouring the melted chocolate over them. Instead of the berries melting, the chocolate burns and the chocolate chips start to melt. You can’t really taste the chocolate since it’s burning so it doesn’t really matter. The end result is the same, but because the chocolate is melting, the strawberry flavor is a little bit stronger.
The only difference between this and the sugar/chocolate recipe is that the berries are the sweet type and the chocolate is the dark type. The berries are already cooked when we add the chocolate and the berries are cooked enough that we can add the chocolate without them getting too mushy. Thats why the recipe looks so similar.
The strawberries are roasted first, then the chocolate is added. And it still tastes a little bit like chocolate, but you can cook them without any problem. The chocolate has a bit of a bite to it too; the strawberries don’t seem to get too mushy at all.
The recipe has a bit of a twist which is that it lets us add the chocolate and berries without having to roast anything first. But this is the first recipe that lets us add the chocolate before the berries. The strawberries are used for flavor, whereas the chocolate is just used to thicken the strawberries. I think this recipe is good for anyone who loves chocolate and likes berries without any compromise on flavor.
Since this is the first fruit-based recipe I’ve come across, I would only call it a “bit of a bite.” But since the berries are really versatile (in fact, I’d say the recipe is almost a good deal on the berries), I’d say it’s still really good.
This strawberry fruitcake recipe is actually quite nice. It’s all about the berries. The recipe calls for using frozen strawberries, so you can make it ahead and just put the frozen strawberries into the bowl when you need them. Then you can just add the flour, sugar, cinnamon, cloves, baking soda, salt, and vanilla just before you add it to the mixture. This may not sound like the most exciting recipe, but it makes a great cake to have on hand.