Strawberry Fever

May is Strawberry Month, and we are ready to celebrate this beloved fruit. Strawberry ingredients are used year-round in cakes, cupcakes, and doughnuts, and seasonally the flavor will pop up in a mousse dessert or a pie (which just recently returned to our shelves). Let’s take a closer look at some tips and tricks for enjoying a fresh, ripe, red, sweet strawberry.

To buy fresh strawberries, yes, they are usually available in the produce section of the grocery store, but you can keep an eye out for them at your local farmer’s market. Strawberries are grown in each of the 50 states, and right here in Wisconsin, you can find farms to do your own strawberry picking within an hour’s drive of Waukesha. If you do go strawberry picking, keep in mind that strawberries don’t ripen after they are picked, so hold out for the best ones!

Now that you have your strawberries, it’s time to wash them. Because strawberries absorb moisture easily, it is recommended to wait to wash strawberries until right before you eat or cook with them; washing and then storing them may cause the strawberries to go bad quicker due to the aforementioned absorption. You should also pat them down with a paper towel after washing to keep lingering moisture to a minimum.

Recipe time! Strawberries are great in salads, as jelly with toast, or as part of a fruit medley, but we, of course, love them most with dessert. Skip the cooking and go straight for a pack of our Schaum Tortes for a simple dessert the kids can have a hand in assembling.

  1. Fill the Schaum torte with a scoop of vanilla custard. Ice cream is acceptable, too, but with all these fantastic custard stands nearby, we prefer ice cream’s smooth and creamy cousin.
  2. For the chocolate lover, break up a chocolate brownie into chunks to sprinkle on top.
  3. Add some fresh-sliced strawberries.
  4. Finish with a dollop of fresh whipped cream. Grab a spoon and dig in!

Never made whipped cream at home before? Give this recipe a try.


1 pint heavy whipping cream
1 tbsp powdered sugar (more to taste)
1 tsp vanilla (more to taste)


  1. Wash your bowl and wire whisk (if you are hand-mixing) or beaters (if using a stand or hand mixer) so they are completely clean and oil-free.
  2. Chill the bowl and whisk/beaters in the fridge. (This tip also applies to making a meringue.)
  3. Remove the bowl and whisk/beaters from the fridge, and combine all ingredients in the bowl.
  4. Start whipping, and as the ingredients get incorporated, taste to see if you want to add more sugar or vanilla. Whip until light and fluffy. Use that day; if you wait, the whipped cream will start to fall and separate.
Slicing strawberries

A strawberry slicing tip, straight from our production kitchen: After you cut the leafy tops off, set the strawberry top side down, which is more stable than slicing the strawberry on its side.

Did you know? The leafy tops of strawberries are edible and even have their own health benefits. You can put the whole strawberry in a smoothie, consider brewing the leaves for tea, or use them to infuse your water (or clear liquor!).

Now that you have a greater understanding of how awesome strawberries are, we hope you get to enjoy this vibrant fruit soon!

Fresh from our oven to yours – happy baking!



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