1/2 cup of fresh California Giant strawberries - stems removed and sliced
1/2 cup of fresh California Giant raspberries - sliced in half
2 3/4 cups cake flour
1 1/2 tsp baking powder
1 tbsp vanilla extract
2 3/4 cups + 2 tbsp cane sugar
3 oz strawberry gelatin mix
1/2 cup powdered sugar
1 cup + 5 oz water
1/8 tsp red food coloring
1/2 cup freeze dried strawberries
1/2 cup nut toppings
2 cups fresh Cal Giant blueberries
1 cup prepared orange juice
4 tbsp corn starch
Slice the strawberries and raspberries. Sprinkle with 2 tablespoons of white sugar, allow to sit at room temperature for 1 hour to release the juices.
In a mixing bowl fitted with a flat beater, add the softened butter, 2 cups of sugar and strawberry gelatin mix. Beat on medium speed until well blended.
In a separate bowl, sift together the flour and baking powder.
After the berries have released their juices, place them in a food processor and allow them to puree. Place the puree in a strainer over a separate bowl. You will need 1/2 cup of puree for the recipes. Save the juices.
To the electric mixing bowl with the butter and sugar mixture, add the eggs one at a time allowing to mix well before adding each egg.
Alternately add the sifted flour mixture and milt to the mixer and beat until smooth. Add the vanilla extract and berry puree and mix until blended.
Using a popsicle silicone mat, spray with bakers pan release. Add 2 ounces of cake batter to each mold and place on a lined sheet tray. Bake at 325 degrees of 15 minutes, check for readiness by placing a toothpick into the center and it comes out clean.
Allow the cakes to cool at room temperature on a cooling rack.
With the cakesicles still on the cooling rack, drizzle 1 1/2 tablespoons of cake glaze over one side, sprinkle with 2 teaspoons of the topping. Repeat this process until all the cakesicles are topped.
Place the blueberries, 1/2 cup of water, 3/4 cup of sugar, and 1/2 cup of orange juice into a sauce pan. Bring to a boil and shut heat off.
Place the mixture into a blender and allow to puree. Pass the mixture into a chinoise to separate any pieces of skin.
Return the pureed mixture to the sauce pan. In a separate bowl, mix the 2 tablespoons of water with the 4 tablespoons of cornstarch. Slowly add the cornstarch slurry to the blueberries over medium heat until slightly thickened. Chill until ready for plating.
Mix the powdered sugar, water, and red food coloring in a bowl until smooth.
Place the nut topping into a food processor and pulse several times until the nut is half the size.
Place the freeze dried strawberries into a food processor and pulse until the consistency matches the nut topping. Mix both ingredients together.