Ingredients:

• 3 cups strawberries, sliced
• 1 cup mozzarella ciliegine, sliced into halves
• 1/3 cup basil, chopped

For Vinaigrette:

• 3 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

1. Whisk together all ingredients for the vinaigrette.
2. Combine strawberries, mozzarella, and basil in a large mixing bowl.
3. Drizzle with dressing and toss gently to coat.

Prep Time: 10 minutes Total Time: 10 minutes Servings: 4

Ingredients:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 cup heavy cream (whipped with 2 tbsp powdered sugar)
• 1 cup fresh strawberries, thinly sliced
• Powdered sugar (for dusting)
• Chocolate sauce (for drizzling)

Instructions:

1. Preheat the Oven:
   1. Preheat your oven to 400°F (200°C).
   2. Line a cookie tray with parchment paper.
2. Prepare the Puff Pastry:
   1. Roll out the puff pastry on a lightly floured surface. Use a heart-shaped cookie cutter to cut out as many hearts as possible.
   2. Transfer the hearts onto the prepared cookie tray and lightly brush the tops with the beaten egg for a golden finish.
3. Bake the Pastry Hearts:
   1. Place the hearts in the oven and bake for 9-10 minutes, or until puffed up and golden brown.
   2. Remove from the oven and allow them to cool completely.
4. Assemble the Hearts:
   1. Carefully slice each heart in half horizontally using a serrated knife.
   2. Pipe a layer of whipped cream onto the base of each heart.
   3. Add a layer of sliced strawberries over the cream, then pipe another layer of cream on top of the strawberries.
   4. Gently place the top half of the heart on the cream to form a sandwich.
5. Garnish:
   1. Lightly dust the assembled hearts with powdered sugar.
   2. Drizzle chocolate sauce over the top for a decadent finish.
6. Serve:
   1. Serve these Strawberry Puff Pastry Hearts immediately for the freshest and flakiest texture.

Prep Time: 15 minutes | Bake Time: 10 minutes | Total Time: 25 minutes
Serving: 6-8 puff pastry hearts | Calorie Count per Serving: Approximately 250-300 Kcal

These Strawberry Puff Pastry Hearts are a romantic and indulgent dessert, perfect for Valentine’s Day or any special occasion!

Ingredients:

• 2 lbs, 8oz frozen strawberries
• 16 ounces heavy cream
• 2 ounces sour cream
• 3 ounces yogurt
• 1/2 cup sugar
• 1/2 lb fresh strawberries

Method of Preparation:

1. Mix strawberries, sugar, heavy cream, sour cream and yogurt
2. Beat slowly until well mixed and smooth consistency
3. Chill, shake well before serving
4. Garnish with fresh strawberry halves

Ingredients

• 2 and 1/4 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 4 large egg whites
• 3/4 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup strawberry puree (made from fresh strawberries)

For the icing:

• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup strawberry puree (made from fresh strawberries)
• 1 teaspoon vanilla extract

Directions

Preparing the Cake:

1. Preheat and Prepare:
   1. Preheat your oven to 350°F (175°C).
   2. Grease and flour three 8-inch round cake pans.
2. Mix Dry Ingredients:
   1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Incorporate Butter:
   1. Add softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
4. Combine Wet Ingredients:
   1. In another bowl, whisk together egg whites, milk, sour cream, and vanilla extract until well combined.
5. Blend Together:
   1. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
6. Fold in Strawberry Puree:
   1. Gently fold in the strawberry puree until evenly distributed throughout the batter.
7. Divide and Bake:
   1. Divide the batter evenly among the prepared cake pans.
   2. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Assemble:
   1. Remove cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Crafting the Icing:

1. Cream the Butter:
   1. In a mixing bowl, beat the softened butter until creamy.
2. Add Sugar:
   1. Gradually add the powdered sugar, mixing until smooth and creamy.
3. Incorporate Flavor:
   1. Add the strawberry puree and vanilla extract, and continue to beat until well combined.
4. Adjust Consistency:
   1. If needed, adjust the consistency by adding more powdered sugar for thickness or more strawberry puree for flavor.
5. Frost the Cake:
   1. Once your cakes are completely cooled, spread the icing evenly over each layer and stack them up.
6. Serve and Enjoy:
   1. Indulge in the delightful flavors of your homemade strawberry cake with this delicious icing!

Tips and Tricks

• Fresh is Best: Opt for fresh strawberries when making the puree for an intense flavor.
• Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for optimal results.
• Don’t Overmix: Avoid overmixing the batter to maintain a tender crumb texture.
• Even Layers: Use a spatula or cake leveler to ensure that your cake layers are evenly sized for a professional finish.

Fruity Pancake Skewers: A Sweet Breakfast Delight

Ingredients:

For the pancake batter:

• Your favorite pancake mix (follow the mix instructions for the amount needed for one batch)
• Egg (according to pancake mix instructions)
• Milk (according to pancake mix instructions)
• Butter (melted, according to pancake mix instructions)

For the skewers:

• Strawberries (halved)
• Bananas (sliced)
• Powdered sugar (for garnish)
• Maple syrup (for serving)

Directions:

1. Prepare the Pancake Batter:
   1. In a large mixing bowl, combine the pancake mix, egg, milk, and melted butter as per the instructions on the pancake mix package.
   2. Gently whisk just enough to moisten the flour, being careful not to overmix.
   3. Transfer the batter into a squeeze bottle.
2. Cook the Pancakes:
   1. Heat a non-stick pan over medium heat.
   2. Squeeze a quarter-sized amount of batter onto the pan for each mini pancake.
   3. Cook until bubbles form on the surface and the bottom has browned, then flip and cook the other side.
   4. Remove and set aside.
3. Assemble the Skewers:
   1. Start with a mini pancake, add a slice of banana, and then a half strawberry.
   2. Repeat the sequence twice, finishing with a mini pancake on top. Insert a skewer down the center to hold everything together.
4. Garnish and Serve:
   1. Dust with powdered sugar and serve with maple syrup for dipping or drizzling.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Servings: Varies depending on the size of your pancakes and skewers

Dive into a heavenly combination of fluffy doughnuts, fresh strawberries, and luscious whipped cream with this easy-to-make Strawberry Doughnut Delight!

Ingredients:

• 2 cups heavy whipping cream
• ½ cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 4 glazed doughnuts, halved horizontally
• 1 quart strawberries, hulled and sliced

Directions:

1. In a chilled bowl, beat together heavy whipping cream, confectioners’ sugar, and vanilla extract with an electric mixer until stiff peaks form.
2. Take the bottom half of a doughnut and place it on a plate.
3. Add 1/4 cup of whipped cream, followed by a layer of sliced strawberries, and another 1/4 cup of whipped cream.
4. Top it off with the doughnut’s other half.
5. Repeat the process for the remaining doughnuts.
6. Indulge in the perfect blend of sweet and fruity flavors with every bite!
7. Ideal for brunch, dessert, or just a special treat, this Strawberry Doughnut Delight is sure to impress and satisfy your sweet cravings!

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup chopped strawberries
• 1/2 cup chocolate chips

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips
• For Garnish (optional):
• Fresh strawberries, sliced
• Chocolate shavings

Directions:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round cake pan or line it with parchment paper.
3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
4. In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
5. Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk, and mix until just combined.
6. Gently fold in the chopped strawberries and chocolate chips.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for about 10 minutes.
10. Then, transfer it to a wire rack to cool completely.
11. While the cake is cooling, prepare the chocolate ganache.
12. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
13. Remove from heat and add the chocolate chips.
14. Let it sit for 2-3 minutes, then stir until smooth and glossy.
15. Pour the chocolate ganache over the cooled cake, allowing it to drip down the sides.
16. If desired, garnish the cake with sliced strawberries and chocolate shavings.
17. Slice and serve the strawberry chocolate cake, and enjoy!

Tips:

Make sure the cake is completely cool before pouring the ganache over it to prevent it from melting too quickly.
You can refrigerate the cake to firm up the ganache before serving, especially if the weather is warm.

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 1/2 cup (120ml) whole milk, at room temperature
• 1/4 cup (60ml) sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (130g) white chocolate chips
• 1 cup (150g) chopped fresh strawberries

For the Frosting:

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 cups (480g) powdered sugar
• 1/4 cup (60ml) heavy cream
• 2 teaspoons vanilla extract
• A pinch of salt
• Additional chopped strawberries and white chocolate chips for garnish

Directions

1. Preheat oven to 350°F (177°C).
2. Line a 12-cup muffin pan with cupcake liners.
3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. In another bowl, mix melted butter, milk, sour cream, eggs, and vanilla extract until combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Fold in white chocolate chips and chopped strawberries.
7. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. For the frosting, beat butter on high speed until creamy.
11. Add powdered sugar, heavy cream, vanilla extract, and salt.
12. Beat on low for 30 seconds, then increase to high speed and beat for 2 minutes.
13. Frost cooled cupcakes and garnish with additional strawberries and white chocolate chips.

Prep Time: 25 minutes | Cooking Time: 22 minutes | Total Time: 47 minutes
Kcal: 495 kcal | Servings: 12 cupcakes

Ingredients:

• 1 box strawberry cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping (like Cool Whip)
• Fresh strawberries, for garnish (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Prepare the strawberry cake mix according to the instructions on the box, using the water, vegetable oil, and eggs.
3. Set aside.
4. In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
5. Gently fold the whipped topping into the cream cheese mixture until well combined.
6. Fill each cupcake liner halfway with the prepared strawberry cake batter.
7. Spoon a dollop of the cream cheese mixture into the center of each cupcake.
8. Top the cream cheese mixture with another spoonful of strawberry cake batter, covering the cream cheese layer.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Remove the cupcakes from the oven and let them cool completely on a wire rack.
11. Once cooled, garnish with fresh strawberries, if desired.
12. Serve and enjoy!

Prep Time: 15 minutes | Cooking Time: 18-20 minutes | Total Time: 35-40 minutes
Kcal: 240 kcal | Servings: 24 cupcakes

Ingredients

Cake Layers

• 1 cup chopped strawberries
• 2 tablespoons granulated sugar
• 1/4 cup water
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter softened and cut into 1 Tbsp pieces
• 1 cup sour cream
• 3 large eggs
• 1 cup strawberry puree cooled
• Pink food coloring optional
• 1 3 oz box strawberry gelatin mix

Cheesecake Filling

• 16 oz 2 packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Frosting

• 16 oz 2 sticks unsalted butter, softened
• 8 oz 1 package cream cheese, softened
• 2 teaspoons vanilla extract
• 3 tablespoons heavy cream
• 3-4 cups powdered sugar

Strawberry Crumble Topping

• 24 Golden Oreo cookies crushed
• 1/4 cup thawed whipped topping
• 3 tablespoons strawberry gelatin powder

Instructions

Cheesecake

1. Preheat oven to 350°F degrees. Prepare an 8-inch springform pan with parchment paper and spray with non-stick spray.
2. Set aside.
3. In a stand mixer bowl, beat 16 oz softened cream cheese and 1⁄2 cup sugar on medium-high speed for 5-6 minutes until light and fluffy.
4. On low speed, slowly mix in 2 Tbsp flour. Increase speed to medium and mix for 2-3 minutes.
5. Scrape down sides of bowl.
6. On low speed, add 2 eggs one at a time, fully incorporating between additions.
7. Add 1 tsp vanilla extract. Mix 1-2 minutes.
8. On low speed, add 1⁄4 cup whipping cream.
9. Gradually increase speed to high and mix 3 minutes.
10. Pour cheesecake batter into prepared pan.
11. Tap gently to release any air bubbles.
12. Bake 10 minutes at 350°F then reduce to 200°F and bake 55-60 minutes until center slightly jiggles and edges are set.
13. Turn oven off and leave cheesecake to cool inside for 15 minutes.
14. Remove and finish cooling to room temperature on a wire rack.
15. Refrigerate 2 hours up to overnight, until chilled and firm.

Cake Layers

1. Prepare strawberry puree by boiling 1 cup chopped strawberries, 2 Tbsp sugar, 1 box strawberry gelatin, and 1⁄4 cup water for 2-3 minutes.
2. Puree mixture in a food processor.
3. Allow to cool completely.
4. Whisk together 2 1⁄2 cups flour, 1 cup sugar, 2 tsp baking powder, 1⁄2 tsp baking soda.
5. On low speed, slowly mix 1 cup cubed butter into dry ingredients, until crumbly texture forms.
6. In a separate bowl, whisk together 1 cup sour cream, 3 eggs, and cooled strawberry puree.
7. With mixer on low, slowly pour egg mixture into dry ingredients, mixing just until combined.
8. Add pink food coloring if using.
9. Mix 3 minutes high speed.
10. Divide evenly between 2 nine-inch cake pans.
11. Bake at 350°F for 20-25 minutes until a toothpick comes out clean.
12. Cool in pans 10 minutes then on a wire rack.
13. Allow layers to completely come to room temperature.

Frosting

1. With a mixer, beat 2 sticks softened butter and 8 oz softened cream cheese for 2-3 minutes until light and fluffy.
2. On low speed, add 2 tsp vanilla extract.
3. Mix until combined.
4. With mixer still running, slowly add 3-4 cups powdered sugar 1 cup at a time, scraping between additions.
5. Mix 2-3 minutes high speed, until frosting is creamy.
6. Add 3 Tbsp heavy cream, mixing on medium speed until fully incorporated.

Crumble Topping

1. Pulse 24 golden Oreo cookies in a food processor until coarsely crushed.
2. Set aside 1⁄2 of the crumbs.
3. To the remaining Oreo crumbs, add 1⁄4 cup thawed whipped topping and 3 Tbsp strawberry gelatin powder.
4. Mix with a fork until well blended.
5. Gently fold in reserved plain crumbs until just combined.

Assembly

1. Place one cake layer face-down onto serving plate or cake stand.
2. Evenly spread 3⁄4 cup frosting.
3. Top with cheesecake layer, first removing springform pan sides, then parchment paper.
4. Evenly cover cheesecake layer with more frosting then top with second cake round.
5. Spread remaining frosting over top and sides of cake.
6. Gently pat crumb topping onto frosting, coating the top and sides completely.
7. Chill cake until 30 minutes before serving.
8. Let sit at room temperature 30 minutes for best flavor.
9. Enjoy!