You may have seen on my Instagram last weekend that Blair and I ventured out of the city on Saturday afternoon for a fun adventure at a local farm! I’ve had berry picking on my summertime bucket list for what feels like forever and, with the afternoon entirely free and strawberries in peak season, I figured it was the perfect time to finally go. Two years ago we discovered Butler’s Orchard (only 45 minutes outside of the city) after searching high and low for a spot to cut down our own Christmas tree, and when I found out that they have produce to pick nearly all year round (strawberries, blueberries, peaches, apples, etc.) I was so excited to go back.
Once we parked, we hopped on a tractor (so fun!) for a quick 5 minute ride towards the strawberry fields. When we arrived, we were told which “patch” was ours to pick and promptly got to work. We each had our own basket to fill, but after a few minutes (and a lot of back pain from bending over!), we decided just filling up one would be plenty of berries.
Butler’s Orchard is not a certified organic farm, but they do use organic practices and are entirely GMO-free crops which is really incredible. We were a week early, otherwise they also would have had blueberries and tart cherries to pick. Late in the summer they will have fresh peaches and I’m really hoping to go back for those (peach pie, anyone?!).
After we picked the berries, we took them home, washed them in the sink, and the froze them all to be used in a strawberry cheesecake for my event with Lululemon and Sweetgreen later in the week (recap coming next week!). Raw cakes are such a magical thing — I swear, they are so much easier than regular cakes, and once you have the “basics” down, you can really do whatever you want with the cakes flavor-wise. I’ve used this base a ton of times for other cakes, but this one was so simple and delicious that I just had to share with you all.
you can make these into little bars like I did for the event, or you can slice them up into traditional cake slice shapes!