STRAWBERRIES; Bursting with flavor.

• Position: LIVING - Recipe

Byline: Barbara M. Houle

Recent rainy weather hasn't dampened the strawberry season. Local pick-your-own farms are gearing up for the busiest time of the month, according to Jonathan Nourse of Nourse Farm in Westboro.

"This week and next are big for Worcester County growers," Nourse said. "The late berries will take us right through July 1." Monday, Nourse said he had one field that had been barely "scratched."

It's good news for cooks who look forward to taking advantage of the local crop for a lineup of desserts, including strawberry shortcake and strawberry-rhubarb pie. Check newspaper listings for strawberry festivals in the area.

Picking tips: Growers remind consumers to select berries with a deep and even red color, with their green caps intact and without much if any white on the shoulders. Strawberries don't ripen after they are picked or harvested. Use fresh berries within a day or two of purchase as they are highly perishable. Freeze berries in a single layer on a baking sheet. When they are solid, put them in a freezer bag or airtight container.

To prepare strawberries, wash them under a gentle spray of cool water, with their caps attached, then pat dry with a paper towel.

Go to www.mass.gov/agr/massgrown/strawberries.htm for a list of pick-your-own farms. Be sure to call ahead for picking conditions. Berries go fast. Check out the strawberry treats that some of the farms offer.

From staff and wire reports:

SILVER CAKE WITH STRAWBERRIES

Cake:

4 egg whites

1/2 cup shortening

1-1/2 cups sugar

1 teaspoon vanilla

1/4 teaspoon almond flavoring

3 cups sifted cake flour

1 teaspoon salt

1 tablespoon baking powder

1 1/4 cups milk

2 cups of sliced or chopped strawberries, including juice

Icing:

8 ounces light cream cheese

8 ounces light whipped topping

2 cups powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. Prepare two 9-inch cake pans.

Cake: Have ingredients at room temperature. In small bowl of mixer, beat 4 egg whites for 1 to 1-1/2 minutes until moist peaks form.

In large bowl of mixer, combine shortening, sugar, vanilla and almond flavoring. Beat for 3 minutes. Sift together flour, salt and baking powder. Add dry ingredients and milk alternately to shortening mixture while beating for 7 minutes. Add beaten egg whites. Beat at slow speed for 1 minute. Bake at 350 degrees for 30 to 35 minutes. Cool. With a large knife, split the layers to form 4 layers. Fill the split layers with strawberries, including juice. Stack split...