Strawberry Shortcake Recipe

June 19, 2018, 3:04 pm

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Everything about this classic strawberry shortcake recipe is perfect. With a soft, fluffy buttery biscuit, sweet strawberry filling and light whipped cream, it is everything summer should be.

Hi friends! I hope you are having a great week so far. Today’s recipe is a summer classic. I am actually surprised this is the first strawberry shortcake recipe on the blog given how much I love strawberry shortcake. It is a summer classic for a reason and definitely, a favorite in our house which deserves to be celebrated. Everything about it is perfect. From the fluffy buttery biscuit to the sweet strawberry filling and light whipped cream, it highlights juicy berries and there’s just something about it that’s comforting to the soul. It is everything summer should be!

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Red, White and Blue Popsicles (Coconut Berry Ice Pops)

June 22, 2018, 3:00 am

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Independence Day is just around the corner for us in the US. I love creating patriotic treats to celebrate and these Red, White and Blue popsicles are my go-to for this year. I am a sucker for pretty food and have fun to make anything Red, White, and Blue. Remember this classic red, white and blue layered flag cake from a few years ago? Or this no-bake red, white and blue coconut mascarpone mousse? All so fun and perfect to celebrate Independence Day.

Since the start of summer, my toddler has been obsessed with popsicles. He had his first one at a friends house a few weeks earlier and I think he discovered he was missing out on something great. I’ve been making him homemade versions since then as it is easy for me to control what goes in.

These mango yogurt popsicles made with whole milk yogurt is one of my favorite ways to get protein into him. He also loves these Mango Kiwi Lemonade popsicles, although he prefers blueberries and strawberries in them. Can you tell he is tropical fruit fan?? I digress. Back to these red, white and blue popsicles that are actually coconut berry ice pops.

I love using coconut milk in smoothies and ice pops because it not only brings a tropical flavor to the party but also instantly makes your smoothie or popsicles creamy without needing to add yogurt. These coconut berry ice pops are made with coconut milk for the base and the white layer. Fresh strawberries or blueberries are then added into coconut base for the red white and blue layers. I added a few drops of red food coloring and blue food coloring for a brighter pop in color but you do not have to. You can use the natural color of your fruits.

These red, white and blue popsicles are extremely easy to make and to customize to any occasion. I can see these being cute for a birthday party and coordinated with your theme colors. They are a fun way to get the kids involved as well. If you are looking for an easy July 4th recipe, these coconut berry ice pops are perfect!

Print Recipe

Yield: ~8 popsicles

Red, White and Blue Popsicles

Prep Time: 20 mins

Total Time: 4 hours

Ingredients:

For the base and white layer

• 13.5 ounces coconut milk (1 can)
• 1 teaspoon pure vanilla extract
• 2 tablespoons sweetener (honey, agave nectar, maple syrup)

For the Red Layer

• 1/3 cup fresh strawberries, hulled and halved
• a few drops of red food coloring (optional)

For the Blue Layer

• 1/3 cup fresh blueberries
• a few drops blue food coloring (optional)

Directions:

1. In the bowl of a blender, combine all the white layer ingredients. Pulse until combined.
2. Divide the mixture into three equal parts that will serve as the base for each layer. Chill one part until needed. Set the other two aside.
3. To make the red layer, combine one of three parts with the strawberries and blend until strawberry is processed. Add in a few drops of red food coloring if using and blend to mix well. Transfer to a large measuring cup and chill until needed.
4. Rinse out the blender. Combien another one of the three parts with the blueberries and blend until combined. Add in a few drops of royal blue food coloring if using and blend to mix well. Transfer to a large measuring cup and chill until needed.
5. Pour the red mixture into your popsicle molds to form the first layer. Fill the popsicle molds a third of the way up.  Freeze for at least 45 -60 minutes.
6. Pour the white reserved mixture over the red. The red layer should be solid. If you see the white layer starts sinking into the red layer, it means it is not frozen yet. Stop and continue freezing the red layer before continuing. Remember you are filling the popsicle mold with the blue layer for another 1/3 of the way. Freeze for at least 45-60 minutes
7. Repeat with the final layer, the blue layer. Freeze about 20 minutes before inserting popsicle sticks.
8. Freeze until completely frozen, a few hours to overnight.
9. To unmold, run under warm water for 30 seconds and release from the mold.

All images and text © A Classic Twist, LLC

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Tropical Passion Fruit Cupcakes + Giveaway

July 23, 2018, 5:51 am

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These tropical passion fruit cupcakes start with an airy coconut cupcake infused with passion fruit puree. Topped with coconut whipped cream, these tropical cupcakes are perfection.

Happy Monday friends! I have tropical cupcakes for you today because nothing says Mondays to me like cupcakes. If you follow our #cupcakemondays you will see that a lot of people agree the best way to face a Monday is with one of these little cakes in hand. To celebrate our love for cupcakes, a few of my fellow cupcake enthusiasts and I are sharing with you our favorite summer cupcake recipes today in a big #CupcakeMondays party. These tropical passion fruit cupcakes are my contribution to the party and are now truly my favorite cupcakes to date. Light, sweet and filled with tropical flavors, these coconut passion fruit cupcakes will blow your mind away.
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Mixed Berry Salad with Goat Cheese and Balsamic Vinegar

July 26, 2018, 3:00 am

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Fresh summer berries are tossed with goat cheese and balsamic vinegar in this perfectly balanced sweet and salty mixed berry salad. 

Hi friends! I feel funny sharing this mixed berry salad with you as I am not even sure I can call this a recipe. It’s a summer salad that I’ve made for years combining some of my favorite flavors. Sweet juicy berries with creamy goat cheese and balsamic vinegar. That’s it! Simple and yet incredible. The perfect balance of sweet and salty.

So if you are looking for new ways to eat your summer berries other than dessert or in smoothies, toss them in a salad and add your favorite toppings to it. Easy peasy!

Okay now that we have the recipe or not-recipe out of the way, let’s talk about toddlers and the terrible 3s shall we? For some reason, my soon-to-be three-year-old is in his prime destructive-I don’t want to listen-saying no to everything phase. It is taking all of my patience to just survive the long days.

Am I the only one who is dealing with the worst tantrums of my days?

I know a part of it is that we are probably doing too much this summer and he is tired. But with such a short summer season here in Upstate NY, there’s so much to do. I try not to disrupt his napping schedule even if we travel. But we are spending more time outside, at the park or playground, playing soccer or doing summer activities., Obviously that means less screen time and more whining.

Another part is that we started potty training a few weeks ago. He seemed ready and the time was right to tackle that hurdle. It is going terribly if you are wondering. It’s the worst part of parenthood…so far. So I think I am frustrated, we are all frustrated and patience is short. Which means the tantrums and whinings just seem overboard every.single.day.

They say the days are long and the years short. I need to remember that and keep soaking in the summer with fresh berries, raspberry peach frose, and passion fruit cupcakes. Eating my toddler woes away 🙂

Mixed Berry Salad with Goat Cheese and Balsamic Vinegar

Print Recipe

Fresh summer berries are tossed with goat cheese and balsamic vinegar in this perfectly balanced sweet and salty mixed berry salad. 

Prep Time

20 minutes

Total Time

20 minutes

Ingredients

Yield: 5 cups

• 5-6 cups Spring Mix greens
• 3/4 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries or blackberries
• 1/2 cup goat cheese, chopped
• Optional toppings: sliced almonds, pepita seeds or sunflower seeds.
• Balsamic vinegar to taste

Instructions

1. In a large bowl, combine the spring mix greens with the strawberries, blueberries goat cheese and toppings. Add the balsamic vinegar and gently toss to mix.
2. Serve on individual plates and top with more goat cheese or toppings.

Notes

Feel free to use your favorite salad dressing here.

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Strawberry Roll Cake

September 2, 2018, 5:38 pm

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A summer strawberry roll cake with a light and fluffy vanilla sponge filled with whipped cream cheese strawberry filling and topped with juicy strawberries. 

Before we get to the end of summer here, I want to squeeze in one more summer recipe!! Yes I know I know, Labor Day is the unofficial end of summer but we technically still have three weeks until the first day fall so please forgive me.  This strawberry roll cake is a summer favorite and I am not sure why it took me this long to share it with you. It’s incredibly easy to make and even easier to customize to your family’s favorite berries. The sponge is a light and fluffy vanilla sponge that is filled with a whipped cream cheese strawberry filling and topped with an even lighter fresh whipped cream frosting.

I know we are all getting excited about fall and pumpkin season. Trust me, I am a pumpkin lover like no other. But I am also a fan of savoring the seasons as they happen. Summer is short and sweet and comes with a LOT of produce and flavors to enjoy before we burst out apple spice and cider. My garden is still full of tomatoes, cucumbers, peppers, and beans. So as I can, pickle and freeze all the vegetables, I will continue to enjoy summer’s bounty. Join me!!

I’ve made different versions of this summer roll cake and I am sharing today a strawberry version. For this strawberry roll cake, I used a great jelly roll base cake recipe. It is simple, light and fluffy. You can flavor the cake as you like example lemon zest. I used simple vanilla for my cake base. For the filling, I wanted something thicker than whipped cream so I opted for cream cheese frosting. Actually, it was my husband’s idea and it turned out great. Whipping in some heavy cream into the cream cheese made for a light and tangy filling. I also folded in some fresh strawberries into the filling for some more berries.

Finally, the cake is topped with a light homemade whipped cream. You can skip this but it was great for presentation and tasted great with it too.

So there you have it, a delicious strawberry roll cake as we say goodbye to summer. It was a busy and hectic summer for us but we enjoyed it. I am looking forward to all the pleasures of the crisp fall air and season.

Yield: 1 Roll Cake

Strawberry Roll Cake

Print

A Summer Strawberry Roll Cake with a light and fluffy vanilla sponge filled with a whipped cream cheese strawberry filling.

Prep Time 20 minutes

Cook Time 8 minutes

Rest Time 2 hours

Total Time 2 hours 28 minutes

Ingredients

• ¾ cup cake flour, sifted
• ¾ teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 large eggs, at room temperature, separated
• 2/3 cup granulated sugar, divided
• 2 teaspoons vanilla bean paste or vanilla extract
• 1 cup confectioners’ sugar

Strawberry Cream Cheese Frosting

• 2 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 8 ounces cream cheese, at room temperature
• ¾ cup heavy whipping cream, cold
• ½ cup confectioners’ sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Spray a 15 x 10-inch jelly roll pan with baking spray. Line with parchment and spray parchment again.
2. In a small bowl, whisk together the flour, baking powder and salt.
3. In a medium bowl or the bowl of your stand mixer fitted with the whisk attachment, beat the egg yolks and 1/3 cup of the sugar on high speed until thick, pale and ribbonlike. Add in the vanilla bean paste or extract. Beat until combined. Transfer the egg yolk mixture into a large bowl.
4. Clean the bowl of the stand mixer. With the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add in the remaining 1/3 cup granulated sugar. Increase mixer speed to high and beat egg whites until soft peaks form.
5. Fold the egg whites into the egg yolk mixture in 2 additions, until just combined.
6. Sift the flour mixture over the batter and fold in gently.
7. Transfer the batter immediately to the prepared pan and spread evenly. You do not want to overwork the batter and deflate the air you just whipped into it.
8. Bake cake until a toothpick inserted into the middle comes out clean, about 8 minutes.
9. While cake is baking, dust a clean dish towel with the confectioners’ sugar.
10. When cake is done, immediately loosen the sides of the cake from the pan and turn over onto the prepared towel. Peel off the parchment paper.
11. Starting with one short end, roll up the cake and towel together and place it seam side down on a cooling rack. Let cake cool completely, about two hours.
12. In the meantime prepare the filling and frosting. In a medium bowl combine the strawberries and sugar. Let sit for at least 20 minutes to macerate.
13. In the bowl of your stand mixer, beat the cream cheese until smooth and creamy on medium speed, about 2-3 minutes. Add in the heavy cream, confectioner’s sugar and vanilla extract. Beat on medium-high speed until light and fluffy.
14. Fold in half of the strawberries (without the juices) into the filling.
15. Gently unroll the cooled cake and spread with the strawberry cream cheese filling, leaving a ½ -inch border.
16. Re-roll the cake without towel. Refrigerate for at least 30 minutes before serving.
17. Garnish the cake with confectioner’s sugar and strawberries. Or top with freshly whipped cream and strawberries. 

Notes

Cake Adapted from Bake from Scratch

Recommended Products

• Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 FL OZ
• Pillsbury Softasilk Cake Flour - 32 oz - 2 Pack
• Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

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No-Churn Coffee Caramel Ice Cream

September 17, 2018, 3:00 am

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An easy no-churn coffee caramel ice cream that is the perfect combination of sweet and salty in every scoop with dulce leche and toffee bits.

As we transition from summer to fall, we are in this uncertain area of what to make. The berries are fading, peaches are no longer at their peak and apples are coming into season. One thing is for sure, I am not ready to give up ice cream. This easy no-churn coffee caramel ice cream is my way to hold on to one of the best parts of summer.  Rich coffee ice cream that’s sweet and salty and you don’t need an ice cream maker needed.

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Mango Pie with a Coconut Crust

March 6, 2019, 3:00 am

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This unique Mango Pie is rich and tangy with a chewy coconut crust that’s the perfect base for a vibrant custard that makes up the pie filling.

Why am I bringing you a mango pie in what seems to be the dead of winter? Well, because I need an escape. This winter is bringing me down and I am creating spring and summer in my kitchen. Remember these lemon ricotta pancakes from two weeks ago? Or this browned butter Meyer lemon cake? They are all great ways to get your spring baking underway along with this fun mango pie with a coconut crust. 

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Lemon Creme Brulee

May 6, 2019, 3:00 am

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 Hi friends!! I have another lemon recipe for you. I know I know, we’ve been on a lemon roll here the past few weeks starting with this lemon pudding cake and last week’s blackberry lemon roll cake. But I can’t help it! It’s all so good and ‘Tis the season for spring and lemon desserts. Today’s is a special recipe that is perfect for your Mother’s Day celebrations. This lemon creme brulee is begging for you to add it to your baking list. It’s a sweet, silky and tart custard under a crunchy sugar topping. 

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Lemon Blueberry Cake with Whipped Cream Cheese Frosting

May 28, 2019, 3:00 am

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Now that it’s the (un)official start of summer, I am celebrating with a layer cake filled with juicy berries. This lemon blueberry cake is filled with sweet blueberry filling and a whipped cream cheese frosting for an easy summer backyard dessert. 

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Blueberry Oatmeal Smoothie

June 6, 2019, 3:00 am

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This filling and healthy blueberry oatmeal smoothie is packed with protein and fiber and is perfect for breakfast or an afternoon snack! 

Now that it is summer, I am back in the smoothie for breakfast game. Are you like me and need a quick breakfast in the morning? With two kids under 4, I have zero time in the morning and the only time I can eat is when I am driving. Smoothies are seriously the best grab-and-go breakfast there is and they are good for you so it makes it easy for a healthier start to the day. If I wasn’t against cold beverages in the winter, I would have it year round. This blueberry oatmeal smoothie is the newest addition to my morning routines and I think you will love it too. Just look at that color??? 

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Fresh Strawberry Cupcakes with Strawberry Frosting

August 5, 2019, 3:00 am

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Hello friends!! I’ve been a bad blogger this summer and haven’t shared any new recipes with you since June. Even though I made these fresh strawberry cupcakes weeks ago for a summer outing,  I didn’t get around to sharing them. 

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Strawberry Basil Iced Tea

August 16, 2019, 3:00 am

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Hi friends, Happy Friday! How are you doing?? It’s been a few weeks. I hope you are enjoying the tail end of summer as we all try to squeeze in one more summer trip or check more things off our summer bucket list before school starts. Here’s hoping you have a few more summer days and nights for you to enjoy this homemade strawberry basil iced tea. It is a refreshing, sweet and flavorful tea that would be perfect for any summer picnic or backyard BBQ. 

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S’mores Bundt Cake

August 27, 2019, 12:49 pm

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Hello friends! I’m trying to get in as much summer as I can these last few weeks before we head into September. This s’mores bundt cake came at the right time to help send off summer in my books. Of course, there is still a whole month left of the season but with Labor Day here in the US being the unofficial end of summer, I figured this might be a good time to say adios to what was a very hectic season for me. 

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Strawberry Galette

February 7, 2020, 3:00 am

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I have a sweet strawberry recipe for you today and it is perfect for your weekend baking project! I love me some pie, especially one that is as sweet as this strawberry galette. Of course, it helps that it is a galette because you know it does not take that much time to go from pie dough + pie filling to a buttery flaky bite of pie crust and warm strawberry pie filling. 

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Passionfruit Pie with a Coconut Graham Cracker Crust

June 15, 2020, 3:00 am

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This brand new passionfruit pie is bursting with tropical flavors and I am sure it will soon become your summer favorite! 

Hi friends! How are you all doing? I hope you are staying safe and staying healthy as much as possible during these difficult times.

It’s been an emotional and difficult few weeks in the US with not only COVID19 spreading rampantly but a new spotlight on racial injustice that many of us face. Given the current wave of protest, anger, and attention to the issue, there is hope that substantial change is around the corner. 

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Homemade Strawberry Pie Recipe

June 22, 2020, 3:00 am

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It’s been a while since I shared a homemade pie recipe with you guys! I believe the last pie I shared on here was in February for a strawberry galette but if that doesn’t count, the last pie was my sweet potato pecan pie last Thanksgiving. Despite having lots of pie recipes in the archives, I tend to shy away from pies because of the labor of love that goes into it. This homemade strawberry pie recipe is no different. It takes some time and some love however, it’s always so worth it in the end. Nothing beats a warm fruit filling in a flaky crust and ice cream. 

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Bacon Cheddar Cheeseburger

June 25, 2020, 3:00 am

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This epic bacon cheddar cheeseburger recipe is sponsored by Cabot Cheese. All opinions are 100% mine. 

Hi friends, it is officially summer and that means it is time for another savory recipe. I don’t share with you as much what I am eating in the savory department and I think that is because I don’t cook much in our home. I am the baker, my husband is the cook and that has been the arrangement that works for us for years. The day he made this bacon cheddar cheeseburger, I made us a homemade strawberry pie. It was the perfect summer day!

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Frozen Peach Margarita

July 10, 2020, 3:03 am

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Happy Friday! I hope you are all doing well and staying safe. I have a yummy frozen drink for you today, taking a break from sweet treats. With summer well underway and having to endure a week straight of humid 95+ (F) temperatures, I made several frozen cocktails at home. This frozen peach margarita was one of my favoritesandIcouldntwaitforyoutotryit. (more…)

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Mango Coconut Cupcakes

July 13, 2020, 3:00 am

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Happy Monday! And more importantly Happy Cupcake Mondays! If you follow me on Instagram, you know #cupcakemondays is how we start each week. If we have to deal with the Mondays, we might as well have some cupcakes and a sweet treat to kick off the week. Hence, we are starting this week off with a tropical delight. These mango coconut cupcakes will soon become a summer favorite. 

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Blueberry Crumble with a Browned Butter Oat Topping

July 16, 2020, 3:00 am

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Hi friends! I am so excited to be sharing this recipe with you today. I love classic summer recipes such as blueberry crumble!! It’s comforting, easy to make, and delicious. This one just screams summer to me and it is one of my husband’s favorite recipes. 

I love making crumbles. Over the past month, I’ve made three different ones. There’s just something about warm juicy fruit under a layer of crunchy oat topping that makes any day better. I made this strawberry rhubarb crumble pie a few weeks ago after scoring rhubarb at the farmer’s market. I also made a peach crumble too. 

Since I was on a fruit crumble path, my husband nudged me to make him this blueberry crumble. Blueberries are his favorite berries and he requests a blueberry pie or blueberry hand pies every year they are in season. So I was very happy to hear him ask for something new. The baker in me loves new challenges. 

For this blueberry crumble, I kept the filling classic. Just fresh blueberries tossed in lemon juice and almond extract to enhance the flavors. You can also use frozen blueberries but make sure you thaw them before use.

The oatmeal crumb topping is where I played around a bit. 

You can make a crumble topping without oatmeal but the nutty crunch that oatmeal brings to the table is worth it.

I browned my butter instead of using room temperature butter in the topping. This was a GREAT idea and I urge you to try this trick. Once you do, you will never go back 🙂

I also added in some sliced almonds and coconut flakes to the crumb topping. These are optional (but highly recommended!) enhancements that are again worth the trouble. 

The result here my friends is a classic blueberry crumble that is elevated by some small additions and browned butter.

The filling is that satisfying juicy warm fruit we all know and love and the topping is crunchy oatmeal crumble full of flavors complementary to the fruit filling. All in all, this is an epic summer dessert that is worth your time. 

Top it all with a scoop of ice cream and relax to enjoy this plate of summer. 

Until next time, happy baking! 

Print

Yield: 9-by-13 baking dish

Classic Blueberry Crumble Recipe

This blueberry crumble recipe is a sweet summer delight with juicy blueberries baked under a crunchy golden oatmeal crumb.

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 40 minutes

Ingredients

For the Filling:

• 6 cups fresh blueberries
• 3/4 cup light brown sugar
• 1/4 cup all-purpose flour
• ¼ teaspoon salt
• zest and juice of a half lemon
• 1/4 teaspoon almond extract
• pinch of salt

For the Crumble:

• 3/4 cup old-fashioned rolled oats
• 1 1/4 cup all-purpose flour
• 1/2 cup unsweetened coconut flakes
• 1/4 cup sliced almonds
• ¾ cup brown sugar, packed
• ¼ teaspoon salt
• 1/2 cup unsalted butter, melted and browned

Instructions

1. Preheat oven to 375 degrees F. Grease a 3-quart round or rectangular dish with baking spray.
2. In a large bowl, toss the ingredients for the filling until just combined. Make sure all the flour is well tossed. Set aside while you make the topping.
3. In a medium bowl, combine the rolled oats, flour, coconut flakes, almonds, sugar, and salt. Add in the melted butter and mix until clumps form. You can use your hands to mix the mixture and clump some together.
4. Transfer the blueberry filling into the prepared dish. Cover completely with the crumb topping. Place the baking dish onto a baking sheet and bake for about 50-60 mins, or until the fruit is bubbly in the center and edges and topping is golden brown. If needed, cover the baking dish with foil for the last 20 minutes of baking.
5. Let crumble cool on a cooling rack until warm.
6. Serve warm with a scoop of ice cream.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• OXO Good Grips 3-Piece Silicone Spatula Set
• Pyrex Glass Mixing Bowl Set (3-Piece)
• Anolon 51038 Vesta Roasting Pan / Baking Pan / Lasagna Pan - 9 Inch x 13 Inch, Persimmon Orange

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