The summer is here and strawberry fields are in full bloom. Executive Pastry Chef Tony Sansalone loves to work wonders with these sweet little treats, and for this month's Destination Dish he offers all the juicy details for his little slice of heaven. Enjoy this decadent dessert by special request at 1886 Cafe & Bakery throughout the month of June.


Sour Cream cake
1 cup sugar
8 oz. soft butter
4 whole eggs
1 cup sour cream
15 oz. all-purpose flour
2 pinches salt
½ oz. baking powder
½ oz. baking soda
2 pinches cinnamon
¼ teaspoon vanilla

Cream butter and sugar in mixer
-add 4 whole eggs, mix until incorporated
-add sour cream , mix until incorporated
-add rest of ingredients(flour, salt, powder, soda, cinnamon, and vanilla)
-mix at low speed until incorporated

Add to pan, may sprinkle some oats or streusel on top if desired. Bake at 350 degrees until “springy” and golden brown (approx. 10-12 minutes).

Strawberry-Rhubarb Compote
1 pint strawberries
8 oz. sugar
8-12 oz. freshly washed rhubarb

Macerated strawberries
1 pint fresh strawberries
4 oz. granulated sugar
Combine, stir, and store overnight.

In a large sauté pan on low-med. heat:
8-12 oz. of fresh rhubarb, peeled and chopped about ¼”-½” thick
4 oz. granulated sugar
Allow rhubarb to slowly cook and break down to desired size chunks.
Add macerated strawberries, pinch of vanilla powder, and squeeze ½ lemon.

Cook for several minutes. Cool down and refrigerate compote until needed.

**Compote should be made the day before

Lemon Mascarpone Sherbet
6 oz. water
5 oz. sugar
Zest of ½ lemon
1 oz. lemon juice
11 oz. yogurt
6 1/2 oz. mascarpone cheese

In a small pan, heat water, lemon zest, and sugar until sugar dissolves.

Remove pan from heat and combine ingredients in a small bowl. Add lemon juice and mascarpone cheese and mix until smooth. Incorporate yogurt.

Add contents to ice cream machine and follow manufacturer’s directions.

Apply cold strawberry rhubarb compote to plate with a spoon, gently tap bottom of plate to spread compote.

Heat cake in microwave for approx. 5-7 sec before applying it to plate.

Add a scoop of mascarpone sherbet and decorate with fresh flowers