Use Up Forgotten Fruit in this Berry-Studded Sponge Cake

. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Each week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.

How do you feel about supermarket strawberries? Because they consistently let me down. Strawberry season is in full swing, yet the packaged ones at my neighborhood grocery are somehow bitter, mealy, and white inside. Those aren’t the bright red jewels I’ve been buying by the truckload at the farmers market. I always grab an extra pint at my favorite stall to share with my daughter on the way home, the berries’ crimson juices dripping down her arms and shirt.

Make this cake with those market-fresh berries, or—as I like to do—with the mushy ones forgotten in the back of the fridge, so they don’t go to waste. You can use stone fruit instead of strawberries, or a mix of both. Revived with a quick, the berries bake into a simple but delicate cake fragrant with brown butter, lemon, and vanilla.

When shopping for berries of any type, give the container a light shake to make sure the fruit on the bottom moves . And enjoy them quickly: Farmers market berries last only a day or two before they start to turn.

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