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Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

Strawberry cake made with fresh strawberries and no Jell-O? Yes, it’s possible and it’s delicious! This cake is made with fresh strawberries in the mix, as well as in the buttercream!

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

If you’ve been to Pinterest lately, you will have approximately one TRILLION recipes for strawberry cake. I tried a few from some big-name blogs that I thought would for sure delivery and boy was I disappointed. Most recipes contained either Jell-O for the strawberry flavor or the use of a boxed mix.

I just wanted an easy scratch recipe made with real strawberries! Is that not too much to ask?

Now I am definitely not the best baker in the world but I do enjoy a challenge so I set myself up to see if I could make a really good strawberry cake. I gave myself two rules. I had to use real strawberries and the flavor had to taste like real strawberries in the cake alone.

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

CAN YOU MAKE A FRESH STRAWBERRY CAKE WITHOUT JELL-O?

Now don’t get me wrong. I love me some Jell-O but not in my cakes. Gelatin is not something I would think to add to my cake to make the texture light in fluffy, more like gummy and dense. I think the worst thing about a strawberry cake made with Jell-O is that it tastes like fake strawberries.

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

Pretty tasty in jolly ranchers but not so much in my cake. So one of my personal challenges was to make a strawberry cake without gelatin.

 

CAN YOU JUST ADD FRESH STRAWBERRIES TO VANILLA CAKE TO MAKE A STRAWBERRY CAKE?

Have you ever seen a baking video where they just chop up fresh strawberries and add them to the cake batter and claim it tastes amazing? I’m sorry, but that’s a big fat lie.

When strawberries are baked, not only do they lose their strawberry flavor but they turn a really weird and sad grey color. It actually looks like pockets of rotten fruit in the cake batter. NOT appetizing at all!

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

In my first test, I chopped up some fresh strawberries and drained the juices. I added the chopped strawberries to the batter and the juice to the milk. I subtracted the same amount of milk as the juice that I added so I was not adding more liquid to my batter. I reduced the sugar by 1 oz to account for any sugar in the strawberries.I was pretty sure this would not work but I just wanted to make sure. Just as I feared, this cake was very wet, dense, and brown. Not the pretty strawberry cake I was imagining.

FRESH STRAWBERRY CAKE MADE WITH A STRAWBERRY REDUCTION

I had tried using a strawberry reduction in previous tests but the texture was still really gummy. This time I tried reducing the liquids further to make a really thick reduction. I also added in lemon zest to intensify the tartness of the strawberry flavor.

I also used strawberry emulsion instead of strawberry extract (not necessary but helps with color and flavor). I also added a couple of drops of electric pink food coloring to get that pink color I was looking for.
The result? An incredibly moist and delicate strawberry cake that tasted EXACTLY like strawberries.

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

I kid you not, I screamed with joy when I cut into this cake! The crumb was PERFECT! The flavor is amazing! I pretty much ran to all the rooms of the house forcing my daughter, husband and assistant to all try the cake immediately. I wanted to make sure I wasn’t just going crazy. That this was the real deal!

HOW TO MAKE A STRAWBERRY REDUCTION

Combine your strawberries and sugar in a medium saucepan. If they are frozen, defrost them first. If they are fresh remove the tops and chop into chunks. Blend with an immersion blender if you prefer a smooth reduction.
Bring the mixture to a boil and then reduce to low and let simmer. Occasionally stir to prevent burning.
Once the strawberry reduction is thick like tomato paste, you’re good to go!
Mix in the lemon zest, juice and salt.
Let the strawberry reduction cool before using it in your cake batter. I use half in the batter and half in the frosting!

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

HOW TO MAKE YOUR STRAWBERRY LAYER CAKE

If you need more information on how to frost and fill a cake, check out my how to make your first cake tutorial.

Make sure your cakes are chilled or even partially frozen when stacking so that they are easier to handle. Trim off the brown edges and tops if desired.
Make your buttercream and fold in the leftover strawberry reduction for a fresh and tasty strawberry frosting!
Put your first layer of strawberry cake down and then spread on a generous layer of frosting. Try to keep it flat.
Place your next layer of cake on top and repeat with remaining layers.
Cover the whole cake in a thin layer of strawberry buttercream and then chill in the fridge for 20 minutes until the buttercream is firm. This is called the crumb coat.
Frost the cake with a final layer of buttercream and decorate as desired! This cake should be refrigerated until serving. Allow the cake to sit at room temperature for 2 hours before serving. Cold cake doesn’t taste very good!

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

 

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

Fresh Strawberry Cake With Strawberry Buttercream Recipe

Strawberry cake made with fresh strawberries and no Jell-O? Yes, it’s possible and it’s delicious! This cake is made with fresh strawberries in the mix, as well as in the buttercream!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 603 kcal

Equipment

  • Food Scale
  • Stand mixer with whisk and paddle attachments (or a hand mixer)
  • Wire rack
  • Three, 8"x2" round cake pans

Ingredients
  

Fresh Strawberry Cake Ingredients

  • 1 1/2 teaspoons baking powder
  • 14 ounces 397 g all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 10 ounces 284 g granulated sugar
  • 8 ounces 226 g unsalted butter room temperature
  • 1/2 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • zest one lemon
  • 1 1/2 teaspoon strawberry emulsion or extract I use LorAnn oils bakery emulsion
  • 6 ounces 170 g egg whites room temperature
  • 1 Tablespoon lemon juice fresh
  • 6 ounces 170 g milk room temperature, whole milk is best
  • 4 ounces 113 g strawberry reduction room temperature
  • 1/2 teaspoon Pink food color I use Americolor electric pink gel

Strawberry Reduction

  • 32 ounces 907 g fresh or frozen strawberries thawed
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 4 ounces 113 g sugar optional
  • 1 pinch salt
  • 4 ounces 113 g pasteurized egg whites
  • Easy Strawberry Buttercream Frosting
  • 16 ounces 454 g powdered sugar
  • 4 ounces 113 g strawberry reduction room temperature
  • 16 ounces 454 g unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions
 

Strawberry Reduction Instructions

  • I recommend making this reduction the day before you're ready to make your cake.
  • Place fresh or thawed, frozen strawberries into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.
  • Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
  • Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
  • Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use.
  • You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.

Strawberry Cake Instructions

  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
  • Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature.
  • Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
  • Grease three 8" cake pans with cake goop or preferred pan release
  • In a separate medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
  • Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
  • Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.
  • Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
  • Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
  • Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
  • Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.
  • Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.

Buttercream Instructions

  • Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
  • Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
  • Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
  • Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
  • Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.

Decorating the cake

  • Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.
  • Add a very thin layer or your cooled reduction over the cut surface. This helps soak into the cake and adds moisture and strawberry flavor.
  • Add a layer of strawberry buttercream, I shoot for about 1/4". Smooth it with your offset spatula until it's flat.
  • Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.

Notes

Cake Notes:
Make sure all your ingredients (egg whites, milk, butter, reduction) are room temperature or a little warm so that your batter doesn't curdle.
For the best success, use a food scale to weigh your ingredients. Converting this recipe to cups could lead to failure. Read my blog post on how to use a scale for more information.
I use Americolor electric pink food coloring to get my beautiful pink color. It may seem like cheating, but if you don't add it, the color from the strawberries will bake out and your cake will turn out gray.
I'm using my Bosch Universal Plus mixer for this, but you can use any KitchenAid stand mixer or a hand mixer.
You must use egg WHITES for this recipe, the yellow from the egg could turn the inside of your cake peach.
I like to use LorAnn oil's strawberry bakery emulsion, but you can also use extract.
Reduction Notes:
When making your reduction, the goal is to get as much liquid out as possible without burning the strawberries. The mixture should look like thick tomato sauce and will have reduced by half.
You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
Strawberry Buttercream Notes:
Make sure your frosting is very light and white before adding in the puree. Give it a taste, if it still tastes like butter, keep whipping it until it tastes like sweet ice cream.
If your buttercream looks curdled, it's too cold. Take out 1/2 cup of buttercream and melt it in the microwave until it's just barely melted. About 10-15 seconds. Pour it back into your buttercream, and mix until creamy.
Keyword strawberry cake with strawberry buttercream
breakfast recipes/ cake recipes/ dessert recipes

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

The Original Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh! These original glazed donuts are light and chewy and a good way to get anyone out of bed in the morning.

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

 

Krispy Kreme Glazed Doughnuts are the original glazed yeast raised doughnut that made Krispy Kreme famous. I’ve been known to make the detour when the “HOT” sign is on at Krispy Kreme but since I can make them at home I’ve become immune to the pull of the brightly lit signs.

This donut recipe is going to take you straight to that feeling you get, the moment walk into a Krispy Kreme shop and the “HOT NOW” neon light is on, telling you a fresh batch of chewy donuts has just been pulled out of the oven.

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

Imagine, when you first open the door, you’re hit by the smell of sugar caramelizing. The sweet smell of the donuts frying is almost reminiscent of a county fair. But underneath the sweetness, you find the scent of fresh yeast that has been working hard at putting pockets of air in the donuts so they are perfectly puffy and chewy.

EACH BITE IS SWEET, CHEWY AND INCREDIBLY IRRESISTIBLE

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

You might next see the counter lined with donuts — some proofed and ready to be added into the fryer, others on the cooling rack having just been transformed into a glistening golden color, and others shiny from the glaze as it hardens and sets.

I suspect you’ll reach for a donut next, and at that point, the glaze will stick to your fingers, tempting you to take a bite of the fresh donut. Once you take a bite, you’ll revel in the chewiness of the donut, as it compresses with each bite you take.

In between bites, you might just smack your lips to lick the glaze off, and when you’re done with the last bite, I’m sure I’ll hear you licking the last remnants of the glaze off your fingers.

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

 

It works! With just a couple of adjustments, these Krispy Kreme Glazed Doughnuts are a GREAT copycat, not perfect mind you as part of the magic lies in their air pressurized extruders, but if you are looking to make this recipe at home, you need to go no further. These doughnuts are best right after the glaze dries!

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

The Original Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh! These original glazed donuts are light and chewy and a good way to get anyone out of bed in the morning.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast, Brunch, Donut
Cuisine American
Servings 18 donuts
Calories 292 kcal

Ingredients
  

FOR THE DONUTS

  • 4 1/4 cups bread flour 535 grams (plus more for rolling out the dough)
  • 2 1/4 teaspoon instant quick-rise yeast (7 grams) (one packet)
  • 1 1/4 cups whole milk 300 milliliters
  • 8 tablespoons unsalted butter 113 grams - melted and cooled
  • 2 large eggs
  • 1 teaspoon salt
  • 1/4 cup granulated sugar 50g
  • oil for frying

FOR THE GLAZE

  • 1/2 cup milk 120 milliliters
  • 4 cups powdered sugar 500 grams
  • 1 pinch salt

Instructions
 

TO MAKE THE DONUTS

  • In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
  • Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. During the mixing process, you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle, add in flour 1 tablespoon at a time. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour.
  • When the dough is done rising, pour it onto a well-floured surface and roll it to 1/2-inch thickness. Cut the donuts with a donut cutter, or with 2 different sized round cookie cutters (the large cutter should be about 3-inches in diameter). Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts.
  • Place the cut donuts on parchment paper, leaving room to rise between each one. (TIP: I place each donut on an individual piece of parchment paper, so it is easy to transfer into the hot oil for frying. See picture.) Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up, about 45 minutes.
  • About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375°F/190°C. Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.
  • When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. (TIP: I find that it is easier to place the entire parchment paper in the oil with the donuts, so I don't accidentally "stretch" out the donuts. Once the donuts are in the oil, you can easily remove the parchment paper with tongs.) When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula. Cook until the other side is also golden. Donut holes will cook quicker. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.

TO MAKE THE GLAZE

  • In a large bowl, mix together the sugar, milk and salt until smooth. If you prefer a thinner glaze on the donuts, add in more milk one teaspoon at a time.

TO SERVE

  • Place a cooling rack on top of paper towels or parchment paper for easy clean up.
  • Dip one side of the fried donuts into the glaze. Flip the donut over using a fork. Carefully transfer the glazed donut to the prepared cooking rack. The glaze will slowly drip off the donuts as it sets. Repeat with remaining donuts.

Notes

Donut recipe adapted from Mark Bittman on The New York Times.
Keyword Krispy Kreme Donut Copycat
breakfast recipes/ cake recipes/ dessert recipes/ easy recipes

Cinnamon Roll Crescents

Make-shift cinnamon rolls made the easy way and you will not believe how amazing these are! Easy yummy treats.

Cinnamon Roll Crescents

Before we get into how ridiculously EASY and delicious these cinnamon roll crescents are, we need to discuss the weather we’ve been having here lately in New Jersey. I’m so not complaining though because we are LOVING it! When it’s nice out, I really try to take advantage of it.

During the nice weather, it’s always good to have a little trick up your sleeve for yummy treat ideas that take only minutes to prepare so you’re in and out of the kitchen in no time! If you know me, you know how much I adore cinnamon rolls and now that I came up with this method, I don’t need to spend hours in the kitchen rising dough! And neither do you.

Cinnamon Roll Crescents

 

The famously versatile and convenient refrigerated crescent roll dough has done it again folks! This dough can be used all kinds of ways and even substituted for other types of dough. Personally, I get a little bit intimidated when it comes to making dough from scratch because you have to use yeast and then you have to knead and let the dough rest, etcetera… so this little tube of dough saves me a lot of time. Plus, the crescent rolls were on sale (again) so you know I had to get them. I can’t resist a sale.

In this post I’m going to show you a really easy and delicious way to use Pillsbury crescent rolls. And if you’ve never tried crescent rolls with cinnamon before you are in for a treat!

Cinnamon Roll Crescents

Cinnamon Roll Crescents

You get the iconic gooey center, a fluffy dough and the glaze on top just seals the deal for these babies! To prepare them, you’ll separate all of the dough triangles and a brown sugar/cinnamon mixture is packed on top. They’re rolled up and baked to perfection! When they’re done, they’re drizzled with the glaze and you’ve got yourself a make-shift cinnamon roll that took no time at all to make. They’re amazing.

Cinnamon Roll Crescents

In this post I’m going to show you a really easy and delicious way to use Pillsbury crescent rolls. And if you’ve never tried crescent rolls with cinnamon before you are in for a treat!

Cinnamon Roll Crescents

Cinnamon Roll Crescents

Make-shift cinnamon rolls made the easy way and you will not believe how amazing these are! Easy yummy treats.
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Snack
Cuisine American
Servings 8

Ingredients
  

  • 1 8 oz can Pillsbury® Crescents®
  • 3 tsp cinnamon
  • 1/2 cup light brown sugar
  • 2-3 tbs heavy cream or milk
  • 1/2 cup confectioner's sugar

Instructions
 

  • Preheat oven to 375 degrees. Unroll crescent dough on a large, ungreased baking sheet and separate triangles.
  • In a small bow, combine brown sugar and cinnamon. Spread mixture on top of each triangle of dough. Roll up the triangles on an angle and position them on the baking sheet 1" apart. Bake for 9-12 minutes or until the tops are lightly golden brown.
  • In a small bowl, mix confectioner's sugar and heavy cream together until combined. I like a thick glaze but you can add as much or as little cream as you'd like to get your desired consistency.
Keyword cinnamon roll crescent
breakfast recipes/ dessert recipes/ easy recipes

Basic Sweet Crepes recipe

This is a simple, foolproof, and tasty Sweet Crepes recipe. Making Crepes is faster, simpler and way easier than you think!

Basic Sweet Crepes recipe

 

Crepes are a versatile and fancy breakfast, brunch, dinner or dessert but couldn’t be easier. With this tried and true crepe recipe, you can make crepes at home with simple pantry ingredients in just a few minutes with no special cooking equipment required. Enjoy savory or sweet; crepes are the ultimate customizable meal.

I make these Sweet Crepes for breakfast every Sunday. They are so easy to make (Yes, EASY!) and so versatile. My husband loves these stuffed with Nutella, strawberries, and banana, and my toddler and I enjoy them as is.

Basic Sweet Crepes recipe

WHAT FILLINGS CAN YOU PUT IN SWEET CREPES?

Nutella + banana + your favorite berries
Your favorite jam/jelly
Cannoli filling
Ricotta filling
Honey
Cream cheese + your favorite jam + fruits
Strawberry cream cheese

Basic Sweet Crepes recipe

HOW TO MAKE SWEET CREPES

Basic Sweet Crepes recipe
1. Mix well (or blend) all the ingredients together, excluding the butter.
2. Heat a lightly-buttered frying pan over medium-high heat.
3. Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
4. Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
5. Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.

Basic Sweet Crepes recipe
NOTE: While cooking crepes, you don’t have to grease the pan with butter for every single one. Grease it once just before cooking the first crepe and this should be enough. Use just a little bit of butter to prevent sticking. You may also choose to substitute butter with coconut oil.

SWEET CREPE TIPS:

Basic Sweet Crepes recipe
Use a non-stick skillet to fry the pancakes! If your non-stick skillet has a lot of scratches, you might have trouble flipping the crepes.
Don’t be afraid to use your hands to help flip the pancakes, if necessary. The best indicator that a crepe needs to be flipped is when the batter looks completely set, and no liquid remains.

Basic Sweet Crepes recipe

This is a simple, foolproof, and tasty Sweet Crepes recipe. Making Crepes is faster, simpler and way easier than you think!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine French
Servings 12 servings
Calories 101 kcal

Ingredients
  

  • 1 1/3 cups flour
  • 2 cups milk non-fat reduced fat or whole milk
  • 1 tbsp sugar
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1/3 tsp salt
  • butter for greasing the pan

Instructions
 

  • Mix well (or blend) all the ingredients together, excluding the butter.
  • Heat a lightly-buttered frying pan over a medium-high heat.
  • Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
  • Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
  • Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.

Notes

While cooking crepes, you don’t have to grease the pan with butter for every single one. Grease it once just before cooking the first crepe and this should be enough. Use just a little bit of butter to prevent sticking. You may also choose to substitute butter with coconut oil.
Keyword crepes
dessert recipes/ easy recipes

Easy Fresh Strawberry Pie Recipe

This Fresh Strawberry Pie Recipe is the perfect berry pie for summer. The fresh berries taste so good with the pie crust and fresh whipped cream on top! Nothing says summer like this dessert!

Easy Fresh Strawberry Pie Recipe

There is nothing that screams summer more to me than those luscious red strawberries that are everywhere. When I see those popping up in the grocery stores I know it’s time for summer!

Whenever I think of fresh strawberries, I think of Disneyland (and vice versa). Food and memories are so intertwined that way; when something sticks in your head just the thought of the food brings the memory to the forefront.

Strawberry pie is perfect for using up that supermarket haul or just because you love the flavor of fresh strawberry pie. This one is perfect and works every time!

Easy Fresh Strawberry Pie Recipe

About Fresh Strawberries

Do you wonder how many strawberries do you need for a pie?

The rule of thumb is that 2 cups of berries is about 3/4 of a pound, also called a pint. A quart of berries is about 2 pounds (or around 2 pints) depending on the size of the berries.

For this recipe you need 5-6 cups of berries, which is about 2 pounds. Buy 2 pounds of berries, just to be safe.

Easy Fresh Strawberry Pie Recipe

How to make Strawberry Pie without Jello or gelatin

You can easily make a strawberry pie without jello or gelatin.

When you’re making a fresh strawberry pie filling, you cook some of the fruit like you would jam. The pectin in the fruit gels it enough when mixed with sugar and cornstarch that you don’t need the gelatin for it to solidify.

It’s almost like you’re making an apple pie filling, but with strawberries, and then you mix the filling with more fresh berries to take the shape of the pie. That makes it super simple and such a fresh and delicious pie recipe.

Easy Fresh Strawberry Pie Recipe

What crust goes best with a strawberry pie?

Traditionally I think you see pastry crusts with strawberry pie, but you can really use any pie crust recipe.

Easy Fresh Strawberry Pie Recipe

For this recipe I used my all butter pie crust but you can also use a graham cracker crust, shortbread crust or Oreo crust if you want this to be a no bake pie. If you’re using a pastry crust, you’ll want to blind bake it before filling.

 

Easy Fresh Strawberry Pie Recipe

Fresh Strawberry Pie

This Fresh Strawberry Pie Recipe is the perfect berry pie for summer. The fresh berries taste so good with the pie crust and fresh whipped cream on top! Nothing says summer like this dessert!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 10 Servings

Ingredients
  

  • 5-6 cups fresh strawberries about 2 pounds
  • 1 All Butter Pie Crust pre-baked and cooled
  • 3 tablespoons cornstarch
  • 1/3 cup water
  • 1 cup granulated sugar
  • Whipped cream for garnish

Instructions
 

  • Blind Bake your crust according to package or recipe directions.
  • Measure out two cups of berries, wash and hull them, then crush them with a potato masher.
  • Add the crushed strawberries, sugar, water, and cornstarch to a medium saucepan. Cook over medium heat, stirring often, until it boils. Boil for 1 minute, then remove from heat. Cool completely before continuing. (You can also make this the day before.)
  • To assemble the pie, hull and slice the remaining strawberries and place them in a bowl. Pour the cooled strawberry filling over the top and stir. Place in pie crust. Chill for at least 2 hours before slicing and serving. Top with fresh whipped cream before serving.
  • This pie is best eaten the same day its made. It will get weepy if refrigerated overnight.

Notes

Feel free to use a refrigerated or frozen pie crust instead of my recipe.
Learn how to blind bake your crust here.
Want a completely no bake pie? Use a graham cracker crust instead.
Keyword pie, strawberry
dessert recipes/ easy recipes

Simple Apple Cinnamon Cheesecake Tacos

These Apple Pie Tacos a delicious cinnamon-sugar apple filling in a crispy taco that’s drizzled with caramel sauce and filled with cheesecake filling are simply perfect! This very tasty dessert is ideal for upcoming fall days.

Simple Apple Cinnamon Cheesecake Tacos

Instead of homemade apple filling, ready – made apple pie filling can be used. However, I recommend homemade apple sauce.

Shells are made from tortillas, they´re fried in deep oil and coated in the mixture of brown sugar and cinnamon. Cheesecake filling is made of cream cheese, heavy cream, vanilla and powdered sugar.

Simple Apple Cinnamon Cheesecake Tacos

Homemade apple sauce is so aromatic, since it´s made of apples, cinnamon, nutmeg, brown sugar, corn starch, water and vanilla.

It´s a perfect combination, crunchy tortilla shells, creamy cheesecake filling and aromatic homemade apple sauce – three different tastes combined in a perfect dessert.

HOW TO PREPARE APPLE CHEESECAKE TACOS?

Combine brown sugar and cinnamon in a bowl and set aside. Using 3.5 – 4 inch circle cutter, cut circles from tortillas. Heat 1 inch oil in a pan, the temperature should be medium. Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown.

Simple Apple Cinnamon Cheesecake Tacos

Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then immediately put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.

Finally, place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles. In a medium size dish, pour water, add cornstarch, brown sugar, cinnamon, nutmeg and cook for about 2-3 minutes, at medium heat, until it thickens, stirring from time to time. Add apples and vanila extra T and cook for 10 minutes, or until the apples soften.

Simple Apple Cinnamon Cheesecake Tacos

Remove from heat and let cool at a room temperature. Beat cream cheese, heavy cream, powdered sugar and vanilla extract for 2 minutes, using medium speed, until it thickens. Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and put apple pie filling on top of it.

Simple Apple Cinnamon Cheesecake Tacos

These Apple Pie Tacos a delicious cinnamon-sugar apple filling in a crispy taco that’s drizzled with caramel sauce and filled with cheesecake filling are simply perfect! This very tasty dessert is ideal for upcoming fall days.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 30 tacos
Calories 160 kcal

Ingredients
  

CINNAMON SUGAR TORTILLA SHELLS

  • 6 Large Flour tortillas
  • teaspoon Cinnamon
  • Oil for frying
  • ½ Cup Brown sugar

CREAM CHEESE FILLING

  • 1 Cup Heavy cream
  • 8 oz Cream cheese
  • 1 teaspoon Vanilla extract
  • ¼ Cup Powdered sugar

HOMEMADE APPLE PIE FILLING

  • 2 large Apples diced
  • cup cornstarch
  • ½ tsp cinnamon
  • 1 cup water
  • cup brown sugar
  • ½ tsp vanilla extract
  • tsp nutmeg

Instructions
 

TO MAKE CINNAMON SUGAR TORTILLA SHELLS -

  • Combine brown sugar and cinnamon in a bowl and set aside. Using 3.5-4 inch circle cutter, cut circles from tortillas.
  • Heat 1 inch oil in a pan, the temperature should be medium. Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown. Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then immediately put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.
  • Finally, place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.

TO MAKE HOMEMADE APPLE PIE FILLING -

  • In a medium size dish, pour water, add cornstarch, brown sugar, cinnamon, nutmeg and cook for about 2-3 minutes, at medium heat, until it thickens, stirring from time to time.
  • Add apples and vanilla extract and cook for 10 minutes, or until the apples soften. Remove from heat and let cool at a room temperature.

TO MAKE CHEESECAKE FILLING -

  • Beat cream cheese, heavy cream, powdered sugar and vanilla extract for 2 minutes, using medium speed, until it thickens.
  • Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and put apple pie filling on top of it.

Notes

Keep refrigerated up to 3 days.
Keyword apple cheesecake tacos, apple pie tacos
dessert recipes

Delicious American Flag Fruit Pizza

This ultra-easy and patriotic crowd-pleasure starts with a sugar cookie crust that’s topped with creamy vanilla frosting and finished with fresh summer berries. This classic fruit pizza is made in a large cookie sheet and topped with fresh berries for a festive Fourth of July dessert everyone will love!

 

 

Delicious American Flag Fruit Pizza

 

This flag fruit pizza has become a tradition. And I just love traditions, especially ones that involve food ;). It’s easy, delicious, totally adorable and who doesn’t love a dessert that doubles as decoration? Add this to your menu for the weekend, everyone will be happy you did! I know I will be making it!

 

The base, or “pizza crust”, is a great big sugar cookie made from refrigerated cookie dough (easy!). The creamy filling is a super simple no bake cheesecake mousse (yum!) and then the flag is created with fresh blueberries and raspberries.

Delicious American Flag Fruit Pizza

 

I spread a little less than half of the cheesecake mousse on the cookie crust, then added the fruit. After that, I piped on the rest of the cheesecake mousse using a large star tip. I wasn’t sure if it would be hard to make it look cute since I don’t do a lot of cake or cookie decorating, but it was super easy!

If you don’t want to mess with piping, you could just spread all the mousse on the crust before topping with the fruit.

HOW TO MAKE FLAG FRUIT PIZZA

NOTE: If you’d like to have a cookie star to place on top of the blueberries, make sure to reserve one slice and cook it separately (I just stuck it in the oven on a piece of aluminum foil next to the pizza pan – it cooked a few minutes faster than the cookie crust). I used a star cookie cutter on it AFTER it was cooked to cut out the shape.

 

Delicious American Flag Fruit Pizza

After you bake the cookie, allow it to cool completely. This will take about an hour if you put it into the fridge. Then you can mix up the cheesecake mousse and spread a little less than half of it onto the cookie crust. Then it’s time to top it with berries!

Delicious American Flag Fruit Pizza

And pipe on the rest of the cheesecake mousse.

Be sure to keep the flag fruit pizza in the fridge until you’re ready to serve. I kept it in my fridge uncovered because I couldn’t figure out how to cover it without smoothing the piped cream. It looked and tasted great the next day as well, but I wouldn’t keep it much longer than that because raspberries have a pretty short shelf life.

DELICIOUS AMERICAN FLAG FRUIT PIZZA

This ultra-easy and patriotic crowd-pleasure starts with a sugar cookie crust that's topped with creamy vanilla frosting and finished with fresh summer berries. This classic fruit pizza is made in a large cookie sheet and topped with fresh berries for a festive Fourth of July dessert everyone will love!
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 8 oz Cream Cheese softened
  • 1 tube Refrigerated Sugar Cookie Dough 16.5 oz
  • 1 teaspoon Vanilla
  • 2/3 cup Sugar
  • 1 dry pint Fresh Blueberries about 2 cups
  • 12 oz Fresh Raspberries 3 to 4 cups
  • 8 oz Whipped Topping thawed

Instructions
 

  • Preheat oven to 375 degrees.
  • Open tube of cookie dough and slice into 1/4 inch pieces.
  • Place remaining cookie dough slices on a lightly greased 12 inch pizza pan and press into an even layer. (If desired, bake one slice of dough separately and use a cookie cutter to cut a star).
  • Bake cookie crust 11-12 minutes until lightly browned. Cool.
  • Beat cream cheese, sugar, and vanilla together until smooth. Beat in half the whipped topping. Fold in the remaining whipped topping.
  • Scoop a little less than half of the cream cheese mixture onto the cookie crust and spread it all the way to the edges of the crust.
  • Use blueberries to outline the pizza and create the blue portion of the flag, and top with the star cookie.
  • Use raspberries to create seven red stripes.
  • Use the rest of the cream cheese mixture to pipe the white stripes.
  • Keep in fridge until ready to serve.
Keyword Fourth of July, fruit pizza
dessert recipes

Patriotic Berry Trifle

You’ll love this simple and beautiful red, white, and blue dessert!Patriotic Trifle has layers of cake, fresh berries, and whipped cream. Make this for the Fourth of July!

Patriotic Berry Trifle

PATRIOTIC TRIFLE

I know Memorial Day is a couple weeks away but I wanted to post this trifle. I was recently asked to submit a red, white, and blue dessert for a 4th of July feature in a couple of months and this is what I came up with. Memorial Day is not about celebration but about remembering those in the military who lost their lives for our country. Everyone has the day off so it lends its way to BBQs even though it’s not really a holiday to be “celebrated”. So if you plan to eat on Memorial Day and need a dessert why not make this Patriotic Trifle Dessert.

Patriotic Berry Trifle

Berry Trifle

  • Cake – Pound cake or angel food cake, store bought or homemade
  • Berries
  • Whipped cream
  • Jam
  • Vanilla pudding (optional)

Patriotic Berry Trifle

The cake is moist and buttery, the berries are fresh and juicy, and the whipped cream is fluffy and decadent. This is the perfect combo of flavors and textures. If you’d like to also add a layer of vanilla pudding to your trifle, you can! Either make a box mix or use my homemade vanilla pudding recipe. I typically layer the pudding just above the bottom layer of berries.

You can use store bought cake, or you can make your own. If you do choose to make your own, I highly recommend this recipe.

Patriotic Berry Trifle

Berry Trifle Make Ahead Tips:

  • You can make the cake days in advance and store it tightly covered in the freezer. Defrost it in the fridge before cutting it into cubes. Once you layer the cake with the berries and whipped cream no one will know the cake wasn’t freshly baked. It’ll be our little secret.
  • Wash your berries a few hours (up to a day) before assembling the trifle. Make sure they are completely dry before layering.
  • Whip the heavy cream up to 1 day in advance. If it loses a little volume, give it another quick whip before layering.
  • Adding pudding to your trifle? Make it up to 2 days in advance and leave it refrigerated until you are ready to layer it.
Patriotic Berry Trifle

Patriotic Berry Trifle

You'll love this simple and beautiful red, white, and blue dessert!Patriotic Trifle has layers of cake, fresh berries, and whipped cream. Make this for the Fourth of July!
Prep Time 3 hrs 30 mins
Total Time 3 hrs 30 mins
Course Dessert
Cuisine American

Ingredients
  

  • Angel food cake about 12 oz, cut into pieces
  • two 3.4 oz packages instant cheesecake flavored pudding mix*
  • 1 cup blueberries
  • 1 cup chopped strawberries
  • 1 cup chopped raspberries
  • 4 cups milk
  • 12 oz cool whip or homemade whipped cream

Instructions
 

  • Add pudding mix and milk to a large bowl and make according to package directions.
  • Add about half of the angel food cake pieces to the trifle dish.
  • Top with about 1/2 of the prepared pudding.
  • Top pudding with about 1/2 cup of each kind of berry.
  • Top berries with about half of the cool whip.
  • Repeat steps 2-5.
  • Finish off trifle with additional berries on top.
  • Refrigerate for about 2-3 hours, until ready to serve.
  • *could be replaced with vanilla flavored pudding if you can’t find the cheesecake flavored pudding

Notes

Amounts of berries listed are for inside the trifle. If you want to be able to use sliced strawberries to decorate the edges of the layers and have enough berries to add to the top, you’ll need additional berries. I’d recommend at last a 1 lb container of strawberries. If you want to be able to add more blueberries and raspberries to the top, then about 11-12 oz containers.
Keyword berry trifle, easy trifle recipe, fruit trifle, patriotic berry trifle, trifle dessert, trifle recipe
cookies recipes/ dessert recipes

Nice Basic Macaron Recipe

This easy French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. Mix and match colors and flavors to create treats to best suit the occasion.

Nice Basic Macaron Recipe

These French macarons make a very special treat to give your friends and family. They also look pretty on a plate for guests to indulge in when they come over. They can definitely be finicky but once you learn how to make macarons you’ll be hooked!

Even if your cookies come out of the oven looking totally wrong they’ll still be delicious if not picture perfect.

While macarons are heavily associated with France, they are actually thought to have been brought over from Italy to France by the chef of Catherine de Medici, queen of France in the 16th century.

WHAT IS A FRENCH MACARON?

Nice Basic Macaron Recipe

A macaron is a delicate meringue-based cookie sandwich made primarily from egg whites, almond four, and sugar. The outside is crisp but inside they’re more moist and chewy. They can be filled with a ganache, buttercream or anything desired!

CAN YOU MAKE THEM ON PARCHMENT PAPER?

Nice Basic Macaron Recipe
Parchment paper is actually the best surface to piping macaron shells. You can still use a silicone mat for the macarons, but the silicone is a bit sticky for the batter. Don’t use wax paper or a buttered/greased surface.

WHAT IS THE DIFFERENCE BETWEEN A MACAROON AND A MACARON?

Nice Basic Macaron Recipe
A macaroon is basically a mound of sweetened coconut flakes, egg, and sugar. Delicious but not very light!
A macaron is a light meringue-based cookie with a layer of piped buttercream or ganache in the middle.
The two names are spelled and sound similar but the treats are quite different!

WHAT IS THE CORRECT TEXTURE?

Nice Basic Macaron Recipe
A French macaron should have a delicate light texture. On the outside it’s crisp and airy, on the inside ever so slightly chewy.

DO THEY NEED CREAM OF TARTAR?

Nice Basic Macaron Recipe

Cream of tartar helps to stabilize the egg whites when you whip them up. It’s not necessary but can help you on a humid day.

 

Nice Basic Macaron Recipe

Nice Basic Macaron Recipe

This easy French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. Mix and match colors and flavors to create treats to best suit the occasion.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American, French
Servings 36 macarons
Calories 63 kcal

Ingredients
  

For the Cookie

  • 140 g almond flour 1 1/2 cups
  • 100 g egg whites room temperature 3 large eggs
  • 130 g powdered sugar 1 cup
  • 90 g granulated sugar just under 1/2 cup
  • 1/4 tsp cream of tartar 800mg
  • 1 tsp vanilla 5mL

For the Buttercream

  • 5 egg yolks
  • 1 cup unsalted butter softened 226g
  • 1 tsp vanilla
  • 1 pinch salt
  • 1/2 cup granulated sugar 100g
  • 3 tbsp water 30mL

Instructions
 

For the Macarons:

  • Sift the confectioners sugar and almond flour into a bowl.
  • Add the room temperature egg whites into a very clean bowl.
  • Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
  • Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
  • Begin folding in the 1/3 of the dry ingredients.
  • Be careful to add the remaining dry ingredients and fold gently.
  • The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
  • Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
  • Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.

For the French Buttercream Filling:

  • Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
  • Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
  • Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
  • Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
  • Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.

For Assembly

  • Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.
Keyword macarons

PRO TIPS FOR THIS RECIPE

  • THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage.
  • Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.
  • Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.
  • The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
  • Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
  • Add your coloring to the meringue after it reaches the soft peak stage.
  • When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
  • The macarons will be best after 2-3 days resting in the fridge.
  • If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.
cake recipes/ dessert recipes

Perfect Strawberry Shortcake Cupcakes

These strawberry shortcake cupcakes are light, fresh and the perfect summer treat!Yellow cupcakes, whipped cream and fresh strawberries make these strawberry shortcake cupcakes a fun variation of the summertime treat.

Perfect Strawberry Shortcake Cupcakes

Can you believe it’s already strawberry season?!

Every where I go, whether it’s the local farmer’s market or the local grocery store, everyone seems to be bursting at the seams with fresh strawberries.

Fresh strawberries are literally one of my favorite things. Which is why I couldn’t help but pick up a half flat of them this past weekend.

Perfect Strawberry Shortcake Cupcakes

For the past two months, every weekends has been filled with lots of commitments. And while they have been exciting things, like trips to Ohio, graduations and weddings, we are ready for a little down time, although we are still trying to decide what that looks like as a family of three.

What are your favorite relaxing things to do as a family when you have a free weekend? Baking in some form usually finds it way on my list for a relaxing weekend. I have a new cookie recipe I would like to try this weekend.

 

Perfect Strawberry Shortcake Cupcakes

So top of my list for fresh strawberry baking: These strawberry shortcake cupcakes!

Tips for making the perfect cupcakes

Perfect Strawberry Shortcake Cupcakes

  • Caster sugar substitution: Don’t have caster sugar on hand? You can make your own by placing the same amount of granulated sugar in a food processor and pulsing until finely ground.
  • Don’t over mix your egg whites: The consistency of the egg whites can make or break this recipe so be careful not to over mix. The ideal texture is a really soft peak that folds over on itself.
  • Egg white substitution: You can substitute egg whites from a carton for egg whites from eggs. The substitution is approximately 3 tablespoon for every white, so this recipe would require 9 tablespoons of whites from a carton.
  • Folding in the dry ingredients: The best way to fold in your ingredients (without deflating your egg whites) is to pull your spatula down the middle of the batter and then turn it up around the edge of the bowl, the same way you would if you were making macarons.
  • Making the cupcakes ahead: These cupcakes can be made up to 1 day in advance. To store, cover the unfrosted cupcakes and keep at room temperature. Once the cupcakes are topped with whipped cream, they should be served immediately.
Perfect Strawberry Shortcake Cupcakes

Perfect Strawberry Shortcake Cupcakes

These strawberry shortcake cupcakes are light, fresh and the perfect summer treat!Yellow cupcakes, whipped cream and fresh strawberries make these strawberry shortcake cupcakes a fun variation of the summertime treat.
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 24 cupcakes

Ingredients
  

For the cupcakes

  • 2 cups granulated sugar
  • 1 cup milk room temperature
  • 1 cup butter softened
  • 1 teaspoon vanilla
  • 4 eggs room temperature
  • 2 teaspoons baking powder
  • 2 and 3/4 cups all purpose flour

For the Buttercream

  • 3 and 1/2 cups powdered sugar
  • pinch of salt
  • 1 cup 2 sticks butter, softened
  • 1 teaspoon vanilla
  • 2-4 tablespoons heavy cream or milk

For the Strawberry filling

  • 1 tablespoon granulated sugar
  • 3-4 cups finely diced strawberries

Instructions
 

  • Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers. In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
  • In a separate bowl, whisk together the flour and baking powder. Alternately add the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.
  • Spoon the batter into the lined cupcakes pan, dividing between all 24. Bake for 20-15 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
  • To make the buttercream, beat the softened butter in a stand mixer for 2-3 minutes until light in color and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on high for 3-4 minutes or until very fluffy.
  • Make the strawberry filling by sprinkling the granulated sugar over the finely diced strawberries. Let sit for 15 minutes until the strawberries release their juices.
  • To assemble the cupcakes, spread a small amount of frosting on the top of each cooled cupcake, like a mini crumb coat. This will keep the strawberry juices from soaking into the cupcake. Then pipe a circle of buttercream around the outside of each cupcake. Fill the center with a tablespoon or two of the strawberry filling. It is best if the cupcakes are filled with strawberries just a few hours or right before eating them.
Keyword cupcakes, strawberry shortcake cupcakes