Cream Cheese Pound Cake is one delicious way to treat yourself to dessert. This classic pound cake is one to make all year round.
Pound cake. For some reason, every single time I think of pound cake I think of little old grandmas and Sara Lee. Why?
I have no idea, it’s just a thing. I also don’t make a lot of pound cake.
Not that I have anything against it, it just always seemed kinda mundane to me next to the best chocolate cake or pumpkin crunch cake. If your thoughts on pound cake are at all similar to what mine were, allow me to change your mind.
This Cream Cheese Pound Cake will open up a brand new world of pound cake consideration and will literally have you secretly escaping to the kitchen to nibble on it.
Ever miss the classic taste of the PB&J sandwich of your childhood? I do — often. But I don’t always want a sandwich with all the bread. So, I remedied this problem with a smoothie.
It hit me one day that if you make the strawberries int…
Ever miss the classic taste of the PB&J sandwich of your childhood? I do — often. But I don’t always want a sandwich with all the bread. So, I remedied this problem with a smoothie.
It hit me one day that if you make the strawberries into a compote first, it will intensify the “jam-like” flavors and send this 7-ingredient PB&J smoothie over the top. Hunch: correct. Let us show you how it’s done!
While daydreaming about watermelon sorbet recently, I threw a few things in the blender hoping for an easier, quicker method, and the results were shockingly good. So good we went back for seconds…and thirds.
This near-instant sorbet is made wit…
While daydreaming about watermelon sorbet recently, I threw a few things in the blender hoping for an easier, quicker method, and the results were shockingly good. So good we went back for seconds…and thirds.
This near-instant sorbet is made with simple frozen fruit, like strawberry, watermelon, and banana, and dairy-free milk or coconut water. The texture is creamy, slightly icy, and refreshing, and the taste? It’s somehow reminiscent of cotton candy.
Strawberries are in season and the ones I’ve had this year taste better than ever. I’ve been eating them on my cereal and churning them into ice cream, as well as making classics like strawberry shortcake. Strawberries are often incorporated into dishes where they don’t have to be cooked, since the juicy …
Strawberries are in season and the ones I’ve had this year taste better than ever. I’ve been eating them on my cereal and churning them into ice cream, as well as making classics like strawberry shortcake. Strawberries are often incorporated into dishes where they don’t have to be cooked, since the juicy berries give off a lot of liquid and tend to lose their shape and jewel-like color when baked, but even though their look changes, strawberries become even deeper in flavor when cooked, so you shouldn’t hesitate to try baking with them this summer.
These Strawberry Hand Pies have a very simple filling that uses up lots of fresh strawberries. Unlike my Fresh Strawberry Pie, this filling is cooked before the pies are assembled. The cooked berries are tender and very flavorful, surrounded by a lightly sweetened sauce that is made with juice from the berries. Combined with the buttery pastry, this is one pie that it is hard to pass up! As an added bonus, they’re also very easy to make and take far less time than most full-sized pies, as both the assembly time and baking time are much shorter. These are a huge hit at summer gatherings at my house, where everyone can simply grab a pie off of a plate and eat them out of hand while enjoying a warm summer evening.
You may have a little bit of the strawberry filling mixture left over after making your hand pies. I make a little extra because I would rather have a spoonful or two more than I need than to run out. You could use it up by making slightly smaller pies and squeezing an extra one out of the dough if you are set on using it in a pie. If not, it can be spooned over ice cream, waffles or pancakes to make a perfectly summery topping. It can also be eaten with a spoon.
The pies are at their very best on the day that they are baked, though the pastry should remain fairly crisp for a day or two after baking. The pies can be warmed up in the oven if you want to recreate that fresh-from-the-oven feeling. Since this recipe makes a fairly small batch, it is worth noting that it can be doubled or tripled if you want to make enough to serve a crowd. If you are going to make more than that, you’ll probably have to increase the cornstarch slightly just to ensure that you can soak up all that extra strawberry juice!
Strawberry Hand Pies 1 1/2 cups diced strawberries
1/4 cup sugar
1/8 tsp salt
1 tbsp cornstarch
dough for one 9-inch pie crust
cream or milk, for topping
coarse sugar, for topping
In a medium bowl, toss together strawberries, sugar, salt and cornstarch. Transfer mixture to a large skillet and cook, over medium heat, until strawberries are tender and the strawberry juice/sauce has thickened. Set aside to cool to room temperature.
Preheat oven to 400F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the pie dough into a large square (10×10-inches) or a rectangle (5×20-inches). Divide dough into five even (5×5-inch) squares. Transfer squares of pastry onto the prepared baking sheet.
Spoon about 2 1/2 tablespoons of strawberries onto half of each square of pastry, then fold the extra pastry up and over the filling. Pinch the edges together firmly and crimp with a fork.
Use the tip of a sharp knife to cut 2-3 vents in the top of each pie. Brush pies with milk/cream and sprinkle generously with coarse sugar.
Bake for 20-24 minutes, until pies are golden brown and strawberry juice is bubbling through the vents on top of the pies.
How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp is the perfect use for those wonderful in-season berries. It’s easy to make (far less fussy than a pie) and just as good.
You can make this crisp with any combination of strawberries, blueberries, blackberries or raspberries—use all four or just a couple. Or, use it as a template for a single-berry crisp (here’s a more straightforward blueberry crisp recipe). You can’t go wrong.
This mixed berry crisp recipe is the latest addition to my growing collection of crisps on the blog. Like most of the others, this recipe just so happens to be gluten free, easily made vegan, and naturally sweetened.
I love the combination of oats and almond flour in the topping—the result is golden and crisp on top, and tender underneath. The topping keeps well to enjoy leftovers for several days. I like to eat it for breakfast with plain Greek yogurt. Why not?
It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it…
It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it goes into the following dessert recipes that I continue to make year after year. Others go into jam, which is a great way to preserve all those summer fruits and berries, and make them last through fall and winter.
Cherry season is behind most of us (sniff…sniff…), but if they are still lingering where you live, you can type “cherry” or “cherries” into the search engine at the top right corner of the page to find cherry recipes. (And we don’t get a bountiful array of fresh raspberries and blackberries here, so I don’t have many recipes that use them on the blog.) But for nectarines, strawberries, peaches, plums and other summer fruits, here are some of my favorite recipes on the blog…
This Fruit Salad with Citrus Poppy Seed Dressing is colorful, sweet, and the perfect side dish to any meal. It’s refreshing, healthy, and always a crowd pleaser. Feel free to mix up the fruit, depending on what is in season. Every time I take thi…
This Fruit Salad with Citrus Poppy Seed Dressing is colorful, sweet, and the perfect side dish to any meal. It’s refreshing, healthy, and always a crowd pleaser. Feel free to mix up the fruit, depending on what is in season. Every time I take this Fruit Salad with Citrus Poppy Seed Dressing to a party…
Not many smoothies are fizzy, but this one is! This Strawberry Mango Fizz Smoothie recipe is diet-friendly, easy, and delicious—and it makes a ton of variations. Use any flavor combination of sparkling water, fruit, and sorbet that you like—you rea…
Not many smoothies are fizzy, but this one is! This Strawberry Mango Fizz Smoothie recipe is diet-friendly, easy, and delicious—and it makes a ton of variations. Use any flavor combination of sparkling water, fruit, and sorbet that you like—you really can’t go wrong.
Strawberry Rhubarb Pie Recipe
This old-fashioned strawberry rhubarb pie recipe features a tender, flaky crust and a filling that highlights the delicious combination of sweet strawberries and tart rhubarb with a touch of citrus. Included are tons of ti…
This old-fashioned strawberry rhubarb pie recipe features a tender, flaky crust and a filling that highlights the delicious combination of sweet strawberries and tart rhubarb with a touch of citrus. Included are tons of tips to ensure the filling thickens beautifully, as well as make-ahead and freezing instructions for preparing different components ahead of time.
Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream. Strawberry shortcake marks the start of summer around here. And why make it with store-bought mix if it’s 100% more delicious homemade? Here’s our classic strawberry shortcake recipe. It’s got tender, biscuit-like shortcakes, juicy sweet berries, and fluffy, homemade whipped cream. It’s so ridiculously good, it’s perfect for special occasions of all kinds: cookouts, patio parties, birthdays, and anytime you come across a load of ripe, beautiful berries. Here’s how to make it! How to make strawberry shortcake: 3 steps! There are three main skills you’ll learn in making strawberry shortcake, which we’ll cover below: Macerating the strawberries. Macerate means to let them sit with sugar so they break down. Making the shortcakes. You’ll make lemon-scented, biscuit-like cakes (not spongy or fluffy). Making homemade whipped cream. A basic skill for any home cook to master! Baking the shortcakes: some tips The type of shortcake in strawberry shortcake varies based on the recipe. Some you’ll find are more spongy, some light and airy. This version is flaky and biscuity: it’s a sweet version of our Homemade Biscuits. But instead […]
Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream.
Strawberry shortcake marks the start of summer around here. And why make it with store-bought mix if it’s 100% more delicious homemade? Here’s our classic strawberry shortcake recipe. It’s got tender, biscuit-like shortcakes, juicy sweet berries, and fluffy, homemade whipped cream. It’s so ridiculously good, it’s perfect for special occasions of all kinds: cookouts, patio parties, birthdays, and anytime you come across a load of ripe, beautiful berries. Here’s how to make it!
How to make strawberry shortcake: 3 steps!
There are three main skills you’ll learn in making strawberry shortcake, which we’ll cover below:
Macerating the strawberries. Macerate means to let them sit with sugar so they break down.
Making the shortcakes. You’ll make lemon-scented, biscuit-like cakes (not spongy or fluffy).
Making homemade whipped cream. A basic skill for any home cook to master!
Baking the shortcakes: some tips
The type of shortcake in strawberry shortcake varies based on the recipe. Some you’ll find are more spongy, some light and airy. This version is flaky and biscuity: it’s a sweet version of our Homemade Biscuits. But instead of rolling and folding them several times to create layers, we’ve simplified the process. These are like a combination of a layered biscuit and a drop biscuit. Here are a few tips for making these shortcakes:
Use buttermilk. Buttermilk brings the right tangy flavor and fluffy texture. It’s worth springing for the real stuff.
Don’t overmix. Be careful not to overmix the batter. If it’s too dry, you can add a little more buttermilk: but not too much!
Use a biscuit cutter. A 3-inch biscuit cutter gets just the right shape.
Place the biscuits directly next to each other. Placing them next to each other on the baking sheet helps them rise in the oven.
Sprinkle with sugar. Sprinkle the top with sugar to get a crunchy texture!
Can you make strawberry shortcakes in advance? These are best the day of, so they have a crispy on the outside and tender on the inside texture.
What if you don’t have a biscuit cutter?
If you don’t have a biscuit cutter for the strawberry shortcakes, here are a few ideas on how to cut the biscuits:
Find a circular cookie cutter that’s approximately 3 inches wide.
Use a knife to draw a circle 3 inches wide. (You could even cut out a 3-inch wide circle to trace as a guide.)
How to macerate strawberries
What does macerate mean? To macerate is to soften food by sitting in a liquid. With fruit and berries, you can simply mix them with sugar and let them sit. As they sit, the sugar extracts the juices from the berries, making a natural sauce with the sugar. I remember my mother doing this in the summer when I was growing up.
All you have to do is slice the berries and mix them with sugar: you don’t even have to measure quantities (or use the quantities in the recipe below). Here are a few notes about macerating the strawberries for strawberry shortcake:
You can use sugar or maple syrup. We’ve used sugar here, but if you prefer naturally sweet sugars with the berries maple syrup works too.
Adding acid makes them pop! Lemon juice makes the flavor even brighter: it’s almost like adding a pinch of salt. You can also use balsamic vinegar (strawberries and balsamic are a natural pair).
Make them as you bake the cakes, or 24 hours in advance. You can let the berries sit at room temperature while you bake the cakes. Or macerate them in advance in the refrigerator. Just make sure to bring them to room temp before serving.
Homemade whipped cream: it’s a must!
You could use store-bought whipped cream for strawberry shortcake…but if you’ve come this far, why not make homemade? Homemade whipped cream is fluffier, richer and creamier than anything you can get at the store. The recipe we’ve been making for years is this Homemade Whipped Cream. Go to that post for all our tips and tricks, but here are a fe w notes:
Do it with a whisk or a stand mixer. You can use a simple whisk and a bowl: get your muscles ready! It’s fun to watch cream thicken and become fluffy with just a whisk. If you have a stand mixer, you can use that for less of a workout!
Can you make homemade whipped cream in advance? Yes. While it’s best right when it’s made, you can also make it a few hours in advance and refrigerate.
Ripe berries are a must for strawberry shortcake!
As always, the quality of the ingredients is key. For a summer symphony like strawberry shortcake, you absolutely must have the ripest berries you can find. Grab local strawberries if you can: their flavor is sweet and pure summer. The first time I had a bite of a local strawberry, my mind was blown. The nuance of the flavor is simply magical.
Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream.
Slice strawberries. Zest and juice the lemon, reserving the zest for the shortcakes. Mix the berries with the 3 tablespoons sugar and 1 1/2 tablespoons fresh lemon juice. Allow to stand at room temperature for 1 hour or more, which lets them macerate and release their juices. (Or, do up to 24 hours in advance and refrigerate: bring to room temperature before serving.)
In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, and 1 teaspoon lemon zest. Cut the butter into 1/2-inch pieces and use a pastry cutter it into the flour mixture.
Add the 3/4 cup buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir. Use your hands to form the dough into a rough ball. Add the 1 tablespoon more buttermilk to help the dough come together.
Turn onto a lightly floured counter. Gently pat the dough out into a rectangle about 8” x 10” and about 3/4” thick (you may need to wash, dry and flour your hands to help pat it out).
Use a 3” biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet (you can also use a cookie cutter or use a knife to cut out a 3-inch circle). Ensure the edges of each biscuit are touching on the baking sheet to improve rise. You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits.
Brush tops with buttermilk. Sprinkle with additional sugar. Bake 15 to 17 minutes until lightly golden brown on top. Allow to cool for 10 minutes. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm).
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