This is a quick and easy recipe for strawberries (or any berries) on biscuits.
2 pints strawberries, halved or quartered if large
1 tbsp sugar
1 c flour
1 1/2 tsp baking owoder
1/2 tsp salt
1 c creme fraiche or sour cream
1 c whipped cream or creme fraiche
Preheat oven to 425. Line a baking sheet with parchment or baking mat.
Combine strawberries with sugar and set aside.
Stir together the flour, baking powder and salt. Add the creme fraiche and stir With a fork until dough begins to form. Dump on a floured surface and knead a couple times. Pat into 4 pieces about 1 inch thick.
Bake 15 minutes until lightly browned. Allow to cool for a couple minutes.
Spit the biscuit in half top with strawberries and whipped cream.
This one is adapted from Skinny Taste. It is so moist and dense! I doubled the frosting and sliced the cake in half to make it 2 layer cake. I baked it in a springform pan to make it easier to release.
1 1/2 c all-purpose flour
1 c sugar
1/4 c flaked coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 c grated carrots, peeled
20 oz can crushed pineapple in juice, drained
1/4 c chopped walnuts
For the Cream Cheese Frosting:
2 – 8 oz Cream Cheese
1/2 c powdered sugar
2 tsp vanilla extract
Preheat oven to 350°.
In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well.
Add grated carrots and pineapple; mix well.
Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
Run a knife along the edge of the cake and release the pan. Use a serrated knife to cut the cake in half. Carefully flip the top half onto a plate. Spread about 1/2 the cream cheese frosting onto the layer. Then flip the second layer on top and spread with frosting.
This cake come from the NYT! It’s supper moist and easy! Next time I would use 2 c butter for the butter cream.
1 c unsalted butter softened, plus more for preparing the pan
3 c all-purpose flour
1 ⅓ c whole milk
¼ c fresh lemon juice
1 ¼ tsp baking powder
¾ tsp baking soda
1 tsp salt
2 c sugar
4 tsp packed finely grated lemon zest
4 large eggs, at room temperature
FOR THE BUTTERCREAM:
¾ c unsalted butter (1 1/2 sticks), softened
1 1/4 confectioners’ sugar
1 tsp finely grated lemon zest
4 to 5 tbsp fresh lemon juice
Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
Meanwhile, prepare the frosting: Combine the butter, confectioners’ sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.
Fresh pineapple makes all the difference! It takes a couple bowls, is fairly easy and quick clean up! Let them eat cake!
1/2 c unsalted butter
1/2 c coconut palm or brown sugar
20 oz pineapple chunks
1 c flour
1 tsp baking powder
1/4 tsp salt
3 eggs, separated
3/4 c coconut palm sugar
1/2 tsp lemon sxtract
6 tbsp milk
1 tsp vanilla
Preheat oven to 350 and spray an 8” pan.
In a small sauce pan over medium low heat melt butter until foaming. Whisk in sugar and cook 2 minutes whisking. Pour into pan and arrange pineapple on top.
Combine flour, baking powder, and salt in a medium bowl.
Place egg white in a bowl and beat with an electric mixer until they hold stiff peaks. Scrape into a bowl.
Add egg yolks and sugar into that bowl and beat until fluffy, about 5 minutes. Mix in lemon, vanilla and 1/2 the milk. Add flour and beat, pour in the rest of the milk and beat until smooth. Fold in the egg whites.
Pour over the pineapple and bake for 40 – 45 minutes until a cake tester comes out clean.
Let cool 5 minutes. Then flip onto a plate, placing a bits that stick onto the top of the cake. Let cool and enjoy!
This recipe is adapted from Eating Well. I made a couple tweaks. It’s an impressive cake to serve to guest.
1 1/2 c all-purpose flour
¾ c sugar
¼ c unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 c warm water
⅓ c grapeseed or canola oil
1 tbsp cider vinegar
1 tsp vanilla extract
½ c (1 stick) unsalted butter, at room temperature
1 c confectioners’ sugar, sifted
¼ tsp mint extract
¼ tsp vanilla extract
¼ tsp salt
1-2 drops green food coloring (optional)
2 tbsp half-and-half or coconut milk
½ c half-and-half or coconut milk
1 ¼ c semisweet chocolate chips
Pinch of salt
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
Whisk flour, sugar, cocoa, baking soda and 1/2 tsp salt in a large bowl. Whisk water, oil, vinegar, and vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir until smooth. Pour the batter into the prepared pan. Tap it lightly on the counter to remove any air bubbles.
Bake until a toothpick inserted in the center comes out with just a couple of crumbs attached, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack. Remove the parchment and let cool completely, about 45 minutes.
To prepare filling: Beat butter in the bowl of a stand mixer fitted with the whisk attachment on medium speed for 1 minute. Add confectioners’ sugar, 1/2 cup at a time, until completely incorporated. Add mint extract and vanilla, then 1/4 tsp salt and food coloring, if using. Add 2 tablespoons half-and-half (or coconut milk), and beat, scraping down the sides as necessary, until fluffy and light.
To prepare glaze: Microwave half-and-half (or coconut milk) in a microwave-safe bowl on High until hot, about 1 minute. Stir in chocolate chips until melted. Add salt and whisk until glossy. Let cool for 5 minutes.
To assemble cake: Using a serrated knife, cut the cooled cake in half horizontally. Place the bottom layer, cut-side up, on a serving plate. Spread with the filling and top with the other layer, cut-side down. Spread the glaze over the cake.
This recipe is from Food and Wine – I add more fruit and might add more next time. This cake is so easy to whip up, tastes amazing and looks impressive!
1/2 cup unsalted butter (4 ounces), softened, plus more for greasing pan
1 cup all-purpose flour (about 4 1/4 ounces), plus more for dusting pan
3/4 cup granulated sugar
1/2 teaspoon fine sea salt
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1 cup fresh raspberries (about 4 ounces)
6 small fresh strawberries (about 4 ounces), stemmed and quartered
Preheat oven to 350°F. Grease a 8” springform pan with butter, and dust with flour. Set aside. Combine sugar, butter, and salt in a stand mixer fitted with the paddle attachment; beat on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla and lemon zest. Add flour; beat on low speed until smooth, about 30 seconds. Pour batter into prepared pan; spread to evenly cover bottom. Arrange raspberries and strawberries on top of batter.Step 2
Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 34 to 38 minutes. Let cake cool in pan 10 minutes. Run a small offset spatula around edge of pan to loosen cake; remove from pan. Let cool completely on a wire rack, about 1 hour.