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!

Ingredients:

• 8 ounce package of cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1½ cups strawberry banana yogurt
• 8 ounce container whipped topping, thawed
• 4 cups fresh strawberries, washed, tops removed, hulled, and quartered (reserve ½ cup for garnish)
• 2½ cups ripe bananas, peeled and sliced (just before you are ready to serve, reserve ½ cup for garnish)

Directions:

1. In a large mixing bowl, using a handheld mixer on medium-high, beat the softened cream cheese for 1-1½ minutes until smooth.
2. Add the sugar and vanilla, continuing to beat for 1½-2 minutes until well incorporated.
3. Fold in the yogurt and whipped topping until completely combined.
4. Cover and chill in the refrigerator for 30 minutes.
5. Just before serving, gently fold in 3½ cups of strawberries and 2 cups of sliced bananas.
6. Garnish with the reserved strawberries and sliced bananas.

Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes
Kcal: 290 kcal | Servings: 6 servings

Introduction

Indulge in a delightful fusion of flavors with our Strawberry Shortcake Cheesecake Sushi Roll recipe! This inventive dessert combines the classic flavors of strawberry shortcake and creamy cheesecake in a fun and unique sushi roll format. Whether you’re looking for a special treat for a celebration or simply craving something sweet, this dessert is sure to impress. Join us as we guide you through each step of creating this playful twist on traditional desserts. Get ready to tantalize your taste buds with the perfect combination of sweet strawberries, velvety cheesecake, and fluffy pound cake. Let’s roll into dessert bliss!

Ingredients

Ensure you have everything on hand before we begin creating this delightful dessert!

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup sliced fresh strawberries
• 4 slices pound cake, about 1/2 inch thick
• 1/4 cup strawberry jam
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Whipped cream, for serving
• Additional sliced strawberries, for garnish
• Mint leaves, for garnish

Prepare the Cheesecake Filling

The first step in making our Strawberry Shortcake Cheesecake Sushi Roll is to prepare the creamy and delicious cheesecake filling.

Here’s how to do it:

1. Softening the Cream Cheese:
   1. Begin by ensuring your cream cheese is softened to room temperature.
   2. This will make it easier to blend smoothly with the other ingredients.
   3. Mixing the Ingredients: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
   4. Use a hand mixer or stand mixer to beat the ingredients together until they are smooth and creamy.
   5. This will create a luscious filling for our sushi roll.
2. Set Aside:
   1. Once the cheesecake filling is well combined and smooth, set it aside while we prepare the other components of our dessert.
   2. With our cheesecake filling ready to go, we’re one step closer to assembling our Strawberry Shortcake Cheesecake Sushi Roll!

Prepare the Strawberry Filling

Now that we’ve made our delicious cheesecake filling, it’s time to prepare the sweet and fruity strawberry filling that will add a burst of flavor to our sushi roll. Here’s how to do it:

1. Slice the Strawberries:
   1. Start by slicing the fresh strawberries into thin slices.
   2. You’ll need about 1 cup of sliced strawberries for the filling.
   3. Coat with Sugar and Cinnamon: In a separate bowl, toss the sliced strawberries with granulated sugar and ground cinnamon until they are well coated.
   4. The sugar will help to macerate the strawberries, drawing out their natural juices and sweetness, while the cinnamon adds a warm and aromatic flavor.
2. Set Aside:
   1. Once the strawberries are coated in sugar and cinnamon, set them aside while we prepare the other components of our sushi roll.
   2. With our strawberry filling prepared, we’re ready to move on to assembling our Strawberry Shortcake Cheesecake Sushi Roll!

Assemble the Sushi Rolls

Now that we have all our components ready, it’s time to assemble our Strawberry Shortcake Cheesecake Sushi Rolls. This is where the magic happens! Follow these steps to create your delightful dessert sushi:

1. Prepare a Flat Surface:
   1. Lay out a sheet of plastic wrap on a flat surface.
   2. This will help us roll up our sushi rolls and keep everything in place.
2. Prepare the Pound Cake:
   1. Take one slice of pound cake and place it on the plastic wrap.
   2. Using a rolling pin, gently flatten the pound cake slice to create an even surface for rolling.
3. Spread Strawberry Jam:
   1. Spread a thin layer of strawberry jam over the entire surface of the pound cake slice.
   2. This will add a sweet and fruity flavor to our sushi roll.
4. Add Cheesecake Filling:
   1. Next, spread a layer of the prepared cheesecake filling over the strawberry jam.
   2. Make sure to spread it evenly across the pound cake slice.
   3. Arrange Sliced Strawberries: Along one edge of the pound cake slice, arrange a line of the sliced strawberries coated with sugar and cinnamon.
   4. These will be the star of our sushi roll, adding a burst of freshness and sweetness.
5. Roll Up the Sushi:
   1. Carefully roll up the pound cake slice into a tight spiral, using the plastic wrap to help guide the roll.
   2. Roll it up as tightly as possible to ensure that the filling stays intact.
6. Repeat with Remaining Ingredients:
   1. Repeat the process with the remaining pound cake slices and fillings until all the ingredients have been used.
   2. With our sushi rolls assembled, we’re almost ready to enjoy our Strawberry Shortcake Cheesecake Sushi Roll!
   3. But first, we need to chill them in the refrigerator to firm them up and allow the flavors to meld together.
   4. Let’s move on to the next step.