— Regina Heon

I have never used strawberry extract, so I can't say if it enhances strawberry flavor or not. I would look at some and see what else, what other ingredients are in that extract to see if you're, if you like that or not. And in terms of, um, cream cheese or buttercream frosting, that's entirely up to you. Either would work. You wanna think about how they're going to hold up after you get the flavor right, because it's an outdoor market. This, uh, these are freeze dried, no sugar added organic strawberries that sometimes I grind up. And they are very flavorful. They really taste like strawberries. Um, I was thinking about strawberries last night. I think I, oh, you know what it is? I heard Ruth Rachel talk about being, she's a, some of you may know she's a, a food writer. She was the editor of Gourmet for a number of years and she's written a number of books. She has a new cookbook coming out, and she was talking about being in, I think Santa Rosa, California at a farm where with Alice Waters from Chez Panisse. And they came back on a plane with flats of these little delicious little strawberries that are two fragile to ship. So I, I don't get those strawberries. I get strawberries for a short period of time from farms here in Philadelphia. And you know, many of us are, have had strawberries that are big and inside they're white and they don't taste like strawberry at all. But when you get those other strawberries, they're just incredible. Well, strawberries are on the dirty dozen lists. So this is a place where I do spend the money on buying organic freeze dried strawberries. And when I keep, um, I keep them sealed very tight, and when I grind them, I often grind them with a little bit of sugar so that it doesn't clump.