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Olive Oil Sponge Cake with Macerated Strawberries and Lemon Sherbet

Olive Oil Sponge Cake with Macerated Strawberries and Lemon Sherbet

As a child, I picked strawberries in farm fields of North Carolina with my mother and grandmother. Now, I ask my local growers for early season green strawberries to pickle and preserve. Their flavor is exceptional; they add this fantastic floral, tart note to desserts. Of course, ripe berries are wonderful too, especially when macerated and served over this olive oil sponge cake with zesty sherbet. My mom and grandma would approve. —Chef Aaron Deal of The River and Rail in Roanoke, Virginia

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