Strawberry Rhubarb Pie

We went over to my mom and dad's for a BBQ and to celebrate my mom's birthday this weekend.  I figured I would make a pie because we needed a dessert and I've been wanting to bake!  So, I decided to go for a Strawberry Rhubarb Pie.  I have never made one before! Can you believe that?  Every summer, I see all these strawberry rhubarb recipes come out and I'm always like, "I'm gonna make a pie..." and then I never get around to it.  So, I finally did.  And, everyone LOVED it.  It was a delicious, freakin pie. The crust was flaky, the fruit amazing, and it looked gorgeous!  I was inspired by a recipe I saw on America's Test Kitchen and then I adapted from there.  I love how you make a strawberry rhubarb syrup of sorts to keep the fruit juicy, but also keep the crust from getting soggy.  It was really delicious!

Strawberry Rhubarb Pie

Ingredients:
3 1/2 cups flour
2 tbsp sugar
1 tsp salt
12 tbsp cold, unsalted butter, cubed
1/2 cup cold vegetable shortening, cut into 4-6 pieces
cold water
2 lbs rhubarb, chopped
1 lb strawberries, hulled and halved
1 1/4 cups sugar
3 tbsp tapioca powder

Directions:
1. Make the crust: Put the flour, sugar, and salt in a food processor and pulse a few times to combine. Then, add in the butter cubes and pieces of shortening and pulse until you have a sandy mixture.  Add in water as needed until dough comes together.  Wrap dough in plastic wrap and place in fridge to chill.
2. Place rhubarb in a microwave safe bowl with the sugar.  Microwave for a minute and a half, stir, and then microwave for another minute.  Stir in 1 cup of strawberries and let the mixture sit for 30 minutes.
3. After 30 minutes, drain the rhubarb mixture into a small saucepan.  Add the rest of the strawberries to the rhubarb juice and cook over medium-high until you can mash the strawberries.  Mash the strawberries, add in the tapioca powder and continue to cook until sauce thickens.  Add the sauce to the rhubarb mixture.
4. Take the dough out of the fridge, cut into two pieces.  Roll one piece out on a well floured surface and then place in pie dish.  Pour the fruit into the pie dish and place in the fridge.
5. Take the other piece of dough and roll it out.  When you are ready take the pie out of the fridge and lay the rolled out dough over the top. Press the dough together around the sides.  Then, brush the top of the crust with water, cut a few slits into the top, and sprinkle sugar over the top.
6. Bake at 425 for 25 minutes.  Then, lower the temperature to 375 and bake for another 35-40 minutes.  Let cool.

Enjoy :)

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad

Ingredients:
1 bag of Spinach Arugula Blend
10 strawberries, sliced
2 tbsp crumbled goat cheese
2 tbsp crumbled candied pecans
poppyseed dressing

Directions: 
1. Toss all ingredients together.  Add more of whatever you like and then toss in dressing to taste.

Enjoy :)

Red White and Blue Sangria

Happy 4th of July! Today's recipe is a drink recipe that is super festive.  Enjoy my Red White and Blue Sangria!

I am off to go for a run and then see the parade! Later today, Bri and I are meeting up with friends to see some more fireworks!  I am excited to celebrate and enjoy a day off from camp!

Last night, we had an awesome potluck dinner with a bunch of my friends.  I made veggie flatbread and this drink and then we headed over to watch the fireworks in my home town.  It was such a fun evening and it made me so happy to be surrounded by such amazing friends.  I really feel so blessed to have them in my life and it was a great way to start celebrating the 4th!

Red White and Blue Sangria (adapted from Group Recipes)

Ingredients:
1 bottle dry white wine (I used Sauvignon Blanc)
1/2 cup triple sec
1/4 cup citrus vodka
blueberries
raspberries
pineapple, cut into chunks
strawberries, quartered
1 cup sugar
1 cup water

Directions:
1. First place 1 cup sugar and 1 cup water into a small saucepan and bring to a boil. Let boil for a minute or two and then turn off heat and let cool.
2. In a large pitcher, pour wine, triple sec, and vodka.  Stir in sugar mixture and add in fruit.  I would just add in as much fruit as you want.  Also, you can cut the pineapple into chunks or cute shapes!
3. Serve over ice.

Enjoy :)

My First Half Marathon and a Memorial Day Dessert!

Bri caught a great photo of my crossing the Finish Line!

I did it! I ran my first Half Marathon in an ACTUAL race.  Last summer, I ran the distance, but I just went out there and did it on my own.  This year, I got my friends, Lauren and Patrick to do it with me and we had a blast.

We stayed together all the way through mile 10 and somehow kept a pretty clipped 9:30 mile pace.  Then, between 10 and 11, there was this AWFUL hill.  I had to walk, Patrick (good for him) ran it, and Lauren slowed down a bit.  I spent the last 2 miles attempting to catch up with Patrick which was great motivation because I ended up finished with about a 9 minute mile pace and only 30 seconds behind Patrick.  My finishing time was 2:07 and this is about 13 minutes faster than I was really expecting.  It was amazing that we all did this for the first time and were so great! We enjoyed our free beer and snacks afterwards and, after a quick shower, got all our friends and family together to go out for an amazing brunch at the Great Dane.

Champs :)

My Results

I was so happy to have the support of my family and Bri and we had a really nice day together.  Today my parents are packing up some of my room and heading home.  Next weekend, I have to take Teacher Tests back in IL and the weekend after that I move out! Basically, this was my last big hoorah in Madison and I can't think of a better way to have spent it.  I am so proud that I dedicated the last few months to training for this and I feel great!

Last year, I made adorable Skinny Memorial Day Cheesecakes and I just had to share them again here.  They are the perfect dessert for the holiday and they are a great way to indulge without feeling too guilty.  However, I just ran a Half Marathon, so I might go out an eat something a little more guilty than this :).

Skinny Memorial Day Chocolate Chip Cheesecake (adapted from Skinny Taste) 

Ingredients:

12 vanilla wafers

1 8 oz package of 1/3 less fat cream cheese

1/4 cup sugar

1 tsp vanilla

6 oz fat-free vanilla greek yogurt

2 large egg whites

1 tbsp flour

1/2 cup mini chocolate chips

strawberries and blueberries

Directions:

1. Preheat the oven to 350, line a cupcake tray with 12 liners, and place a vanilla wafer in the bottom of each one.

2. In a stand mixer, beat the cream cheese until light and fluffy.  Beat in the sugar and vanilla.  Slowly beat in the greek yogurt, egg whites, and flour until just combined. Stir in the chocolate chips.

3. Fill each cupcake well about 1/2 full and bake for about 25 minutes.  Let cool.

4. Top each mini cheesecake with some sliced strawberries and blueberries and let chill in the fridge for at least an hour.

Enjoy :)

Whole Wheat Blueberry Coffee Cake

So I attempted this coffee cake and it turned out terribly! I am sharing this with you because people seem to think I am perfect at cooking and baking and this is just not true.  I have to practice and learn a lot and sometimes things just don't turn out right.

Bri and I are moving in together and I feel like this coffee cake is symbolic of how I need to think of myself.  I am not always going to be perfect, neither is he, but if we work on ourselves and focus on our relationship, we will end up with something pretty awesome anyways.

For example, this coffee cake looked awful.  It stuck to the pan, it was mushy in the middle, the blueberries sank. However, if you closed your eyes and took a bite, it was pretty darn fantastic.  Super tasty and all you have to do is ignore it's imperfections because its a blueberry coffee cake and those things are tasty.  Also, I slathered on browned butter vanilla glaze, which admittedly made it look worse, but also made it taste heavenly! Oh man, I could have eaten that glaze straight out of the bowl...all of it.

I know that Bri and I are going to have to always work hard and focus on the positives  but I have faith that we are going to do great! I already taught him how to make risotto and it turned out amazing!

Blueberry Coffee Cake with Browned Butter Vanilla Glaze

Before the oven...looked pretty good :)

Coffee Cake Recipe HERE (follow this exactly because mine turned out like crap)

Browned Butter Vanilla Glaze:
1/4 cup unsalted butter
1 cup powdered sugar
1 tsp vanilla

Directions:
1. Make the coffee cake and let cool.
2. To make the glaze, put butter in a small saucepan over medium heat and swirl continuously until butter is an amber color and smells fragrant.  Remove from heat and stir in powdered sugar and vanilla.  Drizzle over coffee cake.

Enjoy :)

Whole Wheat Strawberry Muffins

It's Strawberry Season and I have been in such a great mood because of this whole getting a job and graduating thing and I just felt like baking something scrumptious with strawberries!  I used the same base as I did for my Perfect Blueberry Muffins to make Perfect Strawberry Muffins! I also doubled the recipe because I wanted to share my treats! All my friends who are still "real students" are taking finals and I brought these muffins to a study session to share with everyone! I don't have finals since I am a student teacher and I have to go to school every day until the end of the high schools school year.

Perfect Whole Wheat Strawberry Muffins

Ingredients:
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
4 tsp baking powder
1 tsp salt
2 eggs
1 cup sugar
1 cup skim milk
1/2 cup non-fat, plain greek yogurt
1 tsp vanilla
1 to 1 1/4 cups chopped fresh strawberries

Directions:
1. Preheat oven to 425 and lightly grease a muffin pan.
2. In a medium bowl, whisk the flours, baking powder, and salt.
3. In a large bowl, beat eggs with sugar until pale yellow, beat in milk, yogurt and vanilla.  Slowly mix in the dry ingredients until just combined.  Stir in the strawberries.
4. Fill the muffin pan all the way to the top and bake for 5 minutes.  Lower the temperature to 375 and bake for another 20-25 minutes or until an inserted toothpick comes out clean.  Let cool for 5 minutes in the pan.

Enjoy :)

Simple Greek Yogurt Fruit Dip

Looking for a healthy and gluten free dessert to have during Passover?  Actually, this is perfect for your Easter brunch as well!  This versatile fruit dip is the perfect thing to have on hand for a healthy dessert, great breakfast, or snack during the day! Just mix some honey in with some non-fat plain greek yogurt and serve with fruit! It tastes sweet and delicious and it is perfect healthy!

Today is my Spa Day with my Mom and I felt like this was the perfect sweet treat to talk about.  Plus, it is perfect for Passover when you basically have to be on a gluten free diet.  This is one awesome fruit dip!

Simple Greek Yogurt Fruit Dip

Ingredients:
1 cup non-fat plain greek yogurt (I used Chobani)
2 tbsp honey

Directions:
1. Mix together and serve with fruit! I had tons of strawberries and this was a great dip!

Enjoy :)

Strawberry Champagne Cupcakes

I think I want to start off this week with a great recipe that is all about cupcakes.

But first, I am still training for my half marathon and this week was pretty great.  I was able to get in two 3 mile runs, one 4 mile run and one 5 mile run during the week.  I am also working on a "Six Pack March Madness" where you do push ups and crunches every day to work towards a six pack!  Then, on the weekend, I ran 4 miles one day and did the Shamrock Shuffle 10K the other day! It was a lot of fun to run a race with some of my friends.  Lauren, Patrick and I all did the 10K since we are all training for the half.  I think we are going to do great!  Oh, and Happy St. Patrick's Day!

Today's recipe is a yummy cupcake recipe.  I really like the recipe for champagne cupcakes that I made ages ago.  So I decided to make those again and then, inspired by my strawberry loving friend Tamara, I topped them off with a Strawberry Champagne Buttercream Frosting.  Yes, you read correctly, champagne in the cupcakes and the frosting.  They were delicious.

Champagne Cupcakes with Strawberry Champagne Frosting

Ingredients:
For the Cupcakes:
6 egg whites
5 oz unsalted butter
1 1/2 cups sugar
2 2/3 cups flour
1 tbsp baking powder
1 tsp salt
3/4 cup Champagne
For the Frosting:
8-10 strawberries
1 cup unsalted butter
3 cups powdered sugar
2 tbsp Champagne

Directions:
1. Preheat oven to 350 and prepared cupcake pans.
2. Beat egg whites in a medium bowl until stiff peak forms.  Set aside.
3. In a medium bowl, whisk flour, baking powder, and salt together.
4.  In a large bowl, beat butter and sugar until light and fluffy.  Alternate adding in the flour with the champagne.  Start with the flour and end with the flour.  Fold in egg whites.
5.  Fill cupcake wells about 3/4 full and bake for 20-23 minutes.
6.  Make the frosting: beat butter until light and fluffy.  Puree the strawberries in a food processor until you have a liquid mixture.  Beat in strawberries.  Beat in powdered sugar, 1/2 cup at a time until frosting thickens.  Beat in the champagne.  Add more powdered sugar if needed.  Frost cooled cupcakes!

Enjoy :)

Strawberry Bellini

Not much time to chat today.  I am so busy with school this week that I can't think straight!  I recently received all of my letters of recommendation and therefore I am now able to submit complete applications to schools!  If you know anyone who is looking for a math teacher, let me know! I have been filling out applications like crazy and it is making me feel both very overwhelmed and very excited/nervous. I don't have much time to cook or bake! I do, however, have a new and exciting thing to share: I have a Drink Recipe today!

Last weekend, Tamara, Courtney, and I made dinner.  I made a recipe that involved strawberries (more on that later) and we had a ton of extra ones.  Tamara had the fabulous idea of pureeing them and adding the strawberry puree to champagne to make some fun drinks for our dinner.  The Strawberry Bellinis were fantastic and it was a great addition to our fun ladies night.  All you need: champagne and strawberries!

Strawberry Bellini

Ingredients:
Champagne
10-12 strawberries

Directions:
1. Cut of the stems and quarter the strawberries.  Place in food processor and chop until you have a smooth puree.
2.  Add about 2-3 tbsp of puree to 1 cup of champagne.  At this point, simply add to your taste preferences.

Enjoy :)

Chocolate Covered Strawberry Cupcakes

Yesterday was my best friend, Tamara's birthday.  I was sad that I couldn't be in Wisconsin to celebrate with her, but I am so excited because she is coming in town to celebrate my birthday, which is TWO days away.  This works well since she turned 22 and I wouldn't have been able to go out with her even if I had been in town.  I am turning 21 and I really can't believe it.  I can't wait to celebrate with her in Chicago and I can't wait to FINALLY be 21.  I know you're not supposed to wish you were older, but this is truly a super exciting birthday.  I feel like I've spent years counting down to it.  I mean, turning 19 and 20 was great and all, but it's not nearly as exciting as 21.  I can't wait to finally be able to go out with my friends at school! I am also going to have to make a ton of Boozy Cupcakes now that I will be able to to actually be the one to purchase said booze :).

It is time for the last, but not least, dessert in my trio of desserts from The Dinner Party.  This dessert was so yummy and so easy! Chris knows that I am a bit of a cupcake fanatic and so while she was coming up with fancy french foods, finding great cheese, and choosing wines, I was assigned the task of coming up with a mini cupcake that involved fruit in some way.  I decided on a Chocolate Covered Strawberry Cupcake.  All you need is a mini chocolate cupcake and then whip up some fresh strawberry buttercream.  That's all there is to it! I already had a great chocolate cupcake recipe that everyone has told me is the best chocolate cake they've ever had.  The weird part about this, it's a "skinny" recipe!  Everyone at the party loved the cupcake and they also thought the frosting was to die for! Then all we did was drizzle a little Sweet Strawberry Balsamic next to the cupcake .  This pushed the dessert over the top as there was that slight tang from the balsamic mingling on the plate with the rest of the desserts.  Mmm, it was so good! And there you have it, the finale of the most epic dinner party I have ever been involved in!

Chocolate Covered Strawberry Cupcakes

Ingredients:
Mini Chocolate Cupcakes (I used a Skinny Chocolate Cupcake Recipe)
-note: I left out the Espresso Powder since I just wanted plain chocolate without that mocha taste
Strawberry Buttercream (adapted from All Recipes):
1/2 cup pureed strawberries (use a food processor and about 7-10 strawberries, depending on the size)
1 cup unsalted butter
3/4 cup powdered sugar
1 tsp vanilla
1 1/2 cups, or more powdered sugar, divided

Directions:
1. Make the chocolate cupcakes, let cool.
2. In a stand mixer, beat the butter on high until light and fluffy.  Slowly beat in the 3/4 cup of powdered sugar and 2 tbsp of strawberry puree.  Beat in the vanilla.  Beat in 1/2 cup of powdered sugar and 2 tbsp of strawberry puree.  Repeat 3 times.  Add in more strawberry or more powdered sugar depending on your taste preference.  I don't like super sweet frosting so I stopped at 1 1/2 cups and added a little strawberry for a stronger taste there.
3. Frost cupcakes and serve with a drizzle of Sweet Strawberry Balsamic Vinegar.

Enjoy :)

On the Side: Pommes Dauphinois, Herbed Carrots, and More!

This weekend was really great and I can't believe it's already Monday again! From the Taste of Chicago, to a fun Girl's Night Sleepover, to a cute Birthday Brunch, this weekend was just plain awesome.  Al Pal's bday brunch was really cute and I made my Strawberry Cake, but instead of just strawberries, I did strawberries and raspberries! It was really yummy and perfect as a "Breakfast" Cake.

I'd like to give a huge shout out to the Awkward Kitchenette for giving me another award! She gave me the Awesome Blogger award and I am so honored! Her site is so fun to read and her recipes are always really great! Thank you so much!

Also, it's monday so it's time for another Half Marathon update.  This week and next week are all about tapering off a bit before the big race.  I am not actually signed up for a race at this point as I was going to do one in Madison, but the timing didn't work out.  My brother is moving to college that weekend and I am going to be helping with that.  So, I am just going to map out my own! I think this will be good for me as a first "race" since races tend to stress me out a little and I get all nervous.  This week I did 2 4 mile runs, a 5 mile run, and a 9 mile run.  Yesterday, Bri and I even worked out together at the gym (a first!) and it was nice to have him there to chat with! I am looking into registering for an actual race, but I'm not sure which one to do! Any suggestions for good half marathons in the midwest?

And of course, I have the sides to share from The Dinner Party! Chris decided that the perfect thing to accompany the Boeuf would be some simple potatoes and carrots and I totally agree.  They were great additions to the meal, but they were also simple to make and did not overshadow the amazing main entrees.

Pommes Dauphinois (Scalloped Potatoes with Milk, Cheese, and a Pinch of Garlic)

Ingredients:
2 lbs. Yukon Gold potatoes, peeled and thinly sliced (we used a food processor to get perfectly thin slices)
1 clove garlic, halved
4 tbsp butter
1 tsp salt
1/8 tsp pepper
1 cup grated gruyere cheese
1 cup milk, boiling

Directions:
1. Preheat oven to 425 and rub a casserole dish with the halved garlic.  Smear 1 tbsp of butter over the inside of the casserole dish.
2. Peel and slice the potatoes and place in a large bowl of water.  Drain when ready to use.
3.  Spread half of the dried potatoes in the casserole dish.  Sprinkle half the cheese, salt, pepper, and butter over them.  Place the rest of the potatoes on top and then the rest of the cheese, salt, pepper, and butter.  Pour the boiling milk over the entire dish.  Bake for 20-30 minutes, or until the potatoes are tender, milk is absorbed and cheese is nicely browned.
Enjoy :)

Herbed Carrots

Ingredients:
2 lbs. carrots
olive oil
herbs de provence
salt and pepper

Directions:
1. Preheat oven to 350.
2. Peel and wash carrots and place in a casserole dish.  Toss with enough olive oil to lightly coat the carrots and season with herbs de provence, salt, and pepper to taste. Bake in the oven until carrots are tender when pierced with a fork.
Enjoy :)

4th of July 10K and Angel Food Cake

My 4th of July was crazy exciting.

First, my brother and I ran our towns traditional 10K! It was super hot (90 degrees in the shade at 8 AM), but we survived! It was a nice race and I'm proud of myself for doing it.  I've been doing all this half-marathon training, so this distance wasn't so scary.  However, the heat was, and it certainly got to me.  I had to walk a few times when I started feeling really overheated, but I finished in 1 hour and felt good about that! Plus, afterwards we showered and then celebrated with an awesome brunch!

Next, my family went to our parade, another yearly tradition, and it was pretty fun.  Again, the heat was awful (now it was around 98 in the shade) and so we headed back home to relax and cool off!

Our plans then took us to a family friend's bbq.  My mom was assigned to bring some fruit...

So, we did all this:

And I made an angel food cake because that just goes with berries! It was delicious.  The cake was light, sweet, perfectly moist, and amazing with all the fresh fruit.  This is a great recipe and I love how light it is!

Angel Food Cake (adapted from Health.com)

Ingredients:
12 egg whites
1 1/2 cups sugar, divided
1 cup cake flour
1/2 tsp cream of tartar
1/4 tsp salt
3 tsp vanilla
1 tsp lemon juice

Directions:
1. Preheat oven to 325.
2. In a small bowl, whisk the flour and 3/4 cup sugar together.  Set aside.
3. In a stand mixer, beat the egg whites on high until foamy.  Beat in the cream of tartar and salt until soft peaks form.  Slowly beat in the other 3/4 cup sugar, about 2 tbsp at a time, and beat on high until stiff peaks form.  Beat in the vanilla and lemon juice.
4. Sift the flour/sugar mixture over the batter, about 1/4 cup at a time, and fold in using a spatula.  Pour the batter into an un-greased angel food cake pan.  Run a knife through the batter to break air pockets.  Bake for about 50 minutes or until cake bounces back when lightly touched. Remove the cake from the pan by running a knife along the sides and bottom.  Let cool on a wire rack.

Enjoy :)

This 4th of July was really nice and I loved being surrounded by my family.  I am also super proud of myself and my brother for doing this 10K! I have a feeling that there will be many more family races to come :)

Oh, and then I found this out: Ashlee over at ABpetite sent two more awards my way! Thank you so much, Ashlee! I ABsolutely (see what I did there?) love her blog and her recipes are always amazing.  I am truly honored to be recognized by this fantastic lady!

Dessert Fruit Dip

This is just a quick little post to say hi and send a cute little recipe your way.  My new laptop and my old laptop were just dropped off at the laptop doctor for an overnight visit.  That means I'm on my parents computer and I can't edit photos.  This is all very sad and a tad frustrating, but I'll make it work. 

I made this fruit dip as a light little treat for dessert tonight and it was great! We got a bunch of fresh berries at the store and then served them around the dip.  It's a great little treat and a super yummy way to celebrate some flavors that are in season. 

Dessert Fruit Dip

Ingredients:
1 cup non-fat plain greek yogurt
1 1/2 tsp vanilla
2 tbsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
fresh berries

Directions:
Just mix everything together and add flavors to your taste.  Serve with yummy berries!  We also had some cinnamon sugar pretzels that were pretty tasty when dipped in this!

Enjoy :)

Strawberry Fest 2012!

The Village of Long Grove does Strawberry Fest every year and I have never been! Well, that might not be true.  My mom thinks that we came once before and it was so long ago that I was being pushed around in a stroller.  Essentially, I have no memories of Strawberry Fest.  Bri, my mom and dad, and I all decided to see what it was all about. And then, I made a cake.

But first, my mom and I stopped at the mall (I am in desperate need of jean shorts) and we saw: PUPPIES! They were doing an adoption drive and we fell in love with Aiden.  Someone needs to adopt him ASAP.  My mom and I were tempted, but we decided that poor Ricky and Lucy (our cats) would not be too thrilled about a new brother.

After the mall, we drove out to Long Grove.  It was hoppin! There were tons of booths with all sorts of fun stuff such as clothing, jewelry, crafts, art, and of course, strawberry items!

Strawberry Daiquiris! 

Strawberry Donuts!

Chocolate Covered Strawberries!

Mmm...

We purchased a ton of fresh strawberries and I have been brainstorming yummy ways to use them since.  Here is my first strawberry creation: Strawberry Yogurt Cake!

Strawberry Yogurt Cake (adapted from Live Love Pasta)

Ingredients:
1 1/4 cup all-purpose flour
1 1/4 cup whole wheat flour, divided
1/2 tsp baking soda
1/2 tsp salt
1 tsp lemon zest
2 cups sugar
1/2 cup unsalted butter, softened
1/2 cup applesauce
3 eggs
3 tbsp lemon juice
1 cup non-fat greek yogurt
1/3 cup skim milk
1 tsp vanilla
2 cups sliced strawberries (fresh from Strawberry Fest!)

Directions:
1. Preheat oven to 325 and grease a bundt pan.
2. In a medium bowl, whisk 1 1/4 cup all-purpose flour, and 1 cup whole wheat flour.  Whisk in the baking soda, salt, and lemon zest. Set aside.
3. In a large bowl, beat the butter, applesauce, and sugar until light and fluffy.  Beat in the eggs, one at a time, and then beat in the lemon juice. Alternate adding the flour mixture with the greek yogurt, starting and ending with the flour mixture. Mix in the milk and vanilla.
4. In a small bowl, toss the strawberries with 1/4 cup of whole wheat flour, stir into the batter. Pour the batter into the bundt pan and bake for about 60-65 minutes, or until inserted toothpick comes out clean. Let cool and dust with powdered sugar if desired.

Enjoy :)