For the second June recipe from Baking with Dorie by Dorie Greenspan, I made the Berry Squares, also know as Strawberry-Rhubarb Squares.
I’ve never cared for rhubarb, and our local strawberry season ends during the first week of June, so I decided to make the cake topped with blueberries and blackberries. It’s a nice and simple cake.
I decided to freeze individual squares, taking one out and reheating it when I felt like having dessert. I noticed that the cake’s flavor improved quite a bit after being frozen and then reheated in my toaster oven. I thoroughly enjoyed the remaining pieces, and made a note that, for future bakes, that would be the way to go.
Stop by the Tuesdays with Dorie website to see what kind of jelly roll cakes most of the bakers made this time around.
