4 1/2 cups cake flour
3 tsp baking powder
1/4 tsp salt
1 cup + 2 tablespoons butter, room temperature
2 cups granulated sugar
4 eggs + 1 egg white
3/4 cup sour cream
1 tablespoon vanilla extract
1 tablespoon orange extract (optional)
3/4 cup + 6 tablespoons milk
3 cups heavy cream
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla extract
3/4 cup granulated sugar
2-3 pints strawberries, finely chopped (= about 2 cups chopped strawberries)
1. Preheat oven to 325 degrees. Prepare 3 round cake pans by spraying liberally with non-stick
2. Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
3. In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and
fluffy. Slowly add the eggs and mix well until combined.
4. Stir in sour cream, vanilla and optional orange extract, and mix well until combined.
5. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape
the sides of the bowl again and stir in the milk.
6. Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of
the bowl and give it one last stir.
7. Divide the batter into 3 prepared, round baking pans.
8. Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light
touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely
before turning over onto a plate or baking rack.
1. In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream
until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand
mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge).
2. Fit the paddle attachment on your mixer and beat cream cheese on high until light and fluffy,
scraping the sides a couple of times. Add the vanilla and sugar and beat on medium until fully
3. Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold in the
whipped cream with a spatula until well combined.
1. Place the first cake layer on your serving platter and frost just the top with the strawberry frosting
(about 1/2" or so thick). Repeat with the next two layers, then frost the sides with an offset spatula
(the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for
garnish, if desired.
Recipe by Yellow Bliss Road at http://www.yellowblissroad.com/fresh-strawberry-cake/
o 3 cups sliced fresh strawberries
o ¼ cup sugar (see note - you may not need this)
o 2 cups all-purpose flour
o 2 tablespoons sugar, more for sprinkling
o 3 teaspoons baking powder
o ½ teaspoon salt
o 1 cup heavy whipping cream
o ½ cup butter, melted (plus 1 tablespoon melted butter for top of biscuits)
o ½ cup miniature semisweet chocolate chips
o Whipped cream, optional
1. Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving. You only need the sugar if you want to make a strawberry sauce. You can also just omit the sugar and used sliced strawberries.
2. For the biscuits: In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Whisk gently. Add the cream and ½ cup melted butter into the dry ingredients and stir until combined. Gently fold in chocolate chips.
3. Drop ? cup portions of batter onto a parchment lined baking sheet. Brush with remaining 1 tablespoon melted butter and sprinkle with sugar. Bake 15-20 minutes or until golden brown. You do not want to overbake them or they will be dry. If you bake them until they just turn golden brown the middle will still be moist. Remove to wire racks to cool (or serve them slightly warm).
4. Cut biscuits in half horizontally. Top with whipped cream and strawberries. Add biscuit tops and more whipped cream and strawberries. Serve immediately.
You only need the sugar if you want to make a strawberry sauce. You can also just omit the sugar and used sliced strawberries.
Source: Taste of Home
These homemade brownies are loaded up with a layer of creamy cheesecake then swirled with a sweet strawberry sauce for a pop of color and flavor! Spoon the extra strawberry sauce over the top for an extra special dessert!
Author: Serene @ House of Yumm Serves: 9
½ cup unsalted butter (1 stick) at room temperature
½ cup white granulated sugar
½ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup all purpose flour
¾ cup unsweetened cocoa powder
8 ounces cream cheese (at room temperature)
¼ cup white granulated sugar
1 large egg
½ teaspoon vanilla extract
2 tablespoons strawberry sauce or can use a strawberry jam
Notes Brownie Recipe adapted from Alton Brown's Cocoa Brownies Recipe
Healthy Chicken Fajita Bowls
Five Ways to Improve Your Financial Health
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