Strawberry Shortcake

     Strawberry shortcake has always been synonymous with spring and summer. It is light, refreshing, and bursting with flavor. This cake is simple to make and great to take on a picnic.

Ingredients:

• Shortcake:
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp sugar
• 3/4 tsp salt
• 1 1/2 cups heavy cream

• Whipped Cream:
• 1 1/2 cups heavy cream, chilled
• 3 tbsp sugar
• 1 1/2 tsp vanilla extract
• 1 tsp freshly grate lemon zest

• Strawberry topping:
• 1 1/2 pounds strawberries, stemmed and quartered 
• 3 tbsp sugar

     Mix the quartered strawberries with the 3 tablespoons of sugar, and place in the fridge for about 30 minutes to allow the juices to develop.

     Preheat the oven to 400 degrees, and begin to make the shortcake. Add the dry shortcake ingredients into a bowl, and mix in the heavy cream. Once the dough has formed, place in an 8-inch square pan and bake until golden for about 18-20 minutes.

     Allow the shortcake to cool, and cut into as many pieces as you would like your shortcakes to be. Finally, combine all the ingredients for the whipped cream, and set aside. Cut the shortcakes horizontally, and begin to assemble everything. Add the strawberries to the bottom, top with whipped cream, and add the shortcake top. Then, add more strawberries and whipped cream to the top, and you are ready to serve!

Carrot Cake with Cream Cheese Frosting

     I have eaten store-bought carrot cake many times. It was never my favorite, and now I know why. Last year, I discovered the jackpot of carrot cake recipes and realized what I had been missing all these years. I guarantee that once you try this homemade carrot cake, you will never go back to store-bough either.

Ingredients:

• Carrot Cake:
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 4 large carrots = 3 cups grated carrots
• 1 cup chopped pecans

• Cream Cheese Frosting:
• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

     Begin by preheating your oven to 350 degrees, and grease your pan of choice.

Mix the ingredients for the carrot cake in a large bowl. Combine the eggs, oil, sugar and vanilla extract first. Once thoroughly mixed, add the flour, baking soda, baking powder, salt, and cinnamon. 

     Stir in the grated carrots and pecans. Add this to your pan, and bake for 40-50 minutes depending on your oven. Check on the cake after 30 minutes by inserting a toothpick or fork, and if it comes out clean then the cake is ready.

     Set the cake aside and allow to cool. While the cake is cooling, whip your ingredients for the cream cheese frosting. Fold in the pecans at the end. Add on top of your cooled carrot cake, and serve.

Enjoy!