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"This recipe shows you how to make an easy strawberry shortcake that's perfect for a quick dessert. If you love strawberries and shortcake, this recipe is for you!"



There's a kind of magic in a summer recipe that you can make wherever you are with whatever fruit is most glorious is at that very moment. The first bite always takes me back to being a kid again!


This strawberry shortcake is so simple that you can make it within 15 minutes, and so satisfying that it may...WILL become your go-to dessert for summer, this simple recipe you can keep in your back pocket. Strawberries are the classic choice, but this is also heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.


Classic Strawberry Shortcake

Servings – 3 Double Decker - 6 Single Layer Prep Time – 15 Minutes Chill Time – 1 Hour

Ingredients:


  • 1 quart fresh strawberries, sliced

  • 1/2 cup white sugar

  • 1-12oz package prepared sponge cake dessert cups, you can find these in the bakery or produce section of your grocery store

  • 1-8oz container of cool whip or 7oz can of whipped cream

Directions:


Pick over and hull (remove the green tops) of your strawberries. Cut in half or slice, depending on size.


Gently crush about a quarter of the berries with a fork to release their juices. Mix in remaining cut berries and the ½ cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to an hour for the berries to macerate and develop the sweet and juicy flavor.


Place a dessert cup on each serving dish/bowl. Spoon 1 tablespoon of stawberry juice and drizzle over sponge cake dessert cup.


Add a generous dollop of cool whip over the dessert cup, spoon over a generous spoonful of strawberries and juice.


Add a second dessert cup on top with divit side facing down. Repeat the layering process; and end with a dollop of whipped cream.


I prefer the double decker! 🤭 But you are more than welcome to make these in single layers as well!


Serve immediately.


Notes:


One great thing about this recipe; you can use it multiple ways.


Use a boxed cake mix, bake according to directions and ingredients. Bake in a 9x13" pan. Once cake is cooled you can cut the cake into square pieces, and then each piece in half again. Assemble as recipe calls.


You can also use a frozen store bought pound cake (Sara Lee) is my favorite.


Angel Food cake from a local bakery.


Hostess Twinkies work great and even give an extra flavor!


Even home made pillsbury canned biscuits will work great. Bake according to package directions, brush milk over the tops of each biscuit and sprinkle with coarse sugar before baking. Assemble shortcakes according to this recipe.


Nutrition:

Calories: 311 | Carbohydrates: 71g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 180mg | Potassium: 260mg | Fiber: 2g | Sugar: 30g | Vitamin C: 60mg | Calcium: 89mg | Iron: 2mg




CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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"Lemon Meringue Pie is so delicious and perfect for sharing! This pie features a silky lemon curd layer topped with fluffy meringue for a citrusy sweet and tart pie with a pretty appearance. You can make it with a homemade or store-bought pie crust!"



"Lemon Meringue Pie is the perfect dessert recipe for any season, with zesty and citrusy lemon curd and a fluffy layer of meringue inside a flaky pie crust. Make this lemon pie with a buttery homemade pie crust or use store-bought if you are short on time.


My lemon curd is rich and custardy with refreshing and bold lemon flavor from freshly squeezed lemon juice and zippy lemon zest. Each layer is satisfying to make, and you’ll love seeing the meringue expand into a cloud-like fluff.


I understand a recipe like this may sound daunting to make, especially if you are new at baking. It's actually really easy, and a great one to start venturing out into the depts of baking. You will be satisfied with your results. And... YOU made it!"


Lemon Meringue Pie

Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients:

  • 1 (9 inch) pie crust, baked - you can use my homemade Flakey Pie Crust or a store bought crust will work just as fine and save you time!

  • 1 1/2 cups white sugar

  • 1/2 teaspoon salt

  • 1 1/2 cups water

  • 1/2 cup cornstarch

  • 1/3 cup water

  • 4 eggs, separated - remove yolks from whites into two seperate bowls

  • 1/2 cup lemon juice

  • 2 teaspoons lemon zest

  • 3 tablespoons butter

  • 1/4 teaspoon salt

  • 1/2 cup white sugar

Directions:

Preheat oven to 325 degrees.


Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil.


In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.


In a small bowl, whisk together egg yolks and lemon juice.


Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.


In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks.


Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell.


Cover pie with remaining meringue, spread evenly over pie. - to add a peak hook look, take a back of a spoon, push it lightly into the meringue and pull back in a quick swift motion. Repeat this multiple times over entire pie. Trust me it takes a few practices to get them all the same. But any way you do it will be perfect!


Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

Nutrition:

Calories 383 | Total Fat 12g | Saturated Fat 5g | Cholesterol 104mg | Sodium 387mg | Carbohydrate 67g | Sugars 51g | Protein 4g | Vitamin C 8mg | Calcium 20mg | Iron 1mg | Potassium 73mg



"This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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"This is an easy taco pasta dish to make with ground beef, your favorite taco seasoning, tomatoes, pasta, and two types of cheese for a quick and delicious dinner that hits the spot every time!"



"If you think you’ve seen it all, think again. This taco pasta recipe combines two foods that are widely loved — and the result is pretty close to perfection."


Taco Mac

Servings – 4 Prep Time – 15 Minutes Cook Time – 20 Minutes


Ingredients:

  • 1-16oz box of pasta shells, or other pasta shape you prefer

  • 1 pound ground beef or ground turkey

  • 1 medium onion, diced

  • 1-10.5 oz can condensed cream of mushroom soup

  • 1-10 oz can diced tomatoes and green chiles - I like to use ROTEL

  • 2/3 cup water, you can also used beef or vegetable broth

  • 1-8oz can tomato sauce

  • 1 ounce taco seasoning

  • 1 teaspoon of ground black pepper, or more to taste

  • 1 teaspoon garlic powder

  • 1/4 cup sour cream, + extra for garnish

  • cilantro, chopped for garnish

  • 1-8 ounce brick of cream cheese, cubed

  • 1 cup shredded sharp cheddar cheese, optional if you love cheesy goodness... Add it!

Directions:


Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.


Pre-heat a large skillet over medium heat and cook ground beef and onions until meat is browned and onions are soft and translucent, about 8-10 minutes.


Stir in mushroom soup, tomatoes with green chilis, tomato sauce, water, garlic powder, black pepper and taco seasoning. Cook until well combined.


Add cream cheese cubes and stir until melted, about 5 minutes.


Drain pasta and add to skillet. Stir to combine all ingredients.


Top with shredded cheddar cheese, cover, and let stand until cheese has melted.


Serve with a dollup of sour cream and sprinkle with chopped cilantro. This is completely optional but tastes so good!


Nutrition:

Calories 927 | Total Fat 58g | Saturated Fat 28g | Cholesterol 208mg | Sodium 1232mg | Carbohydrate 37g | Fiber 3g | Sugars 12g | Protein 61g | Vitamin C 8mg | Calcium 1341mg | Iron 5mg | Potassium 1043mg


"Make a double batch. You won't regret it. Hits a comfort food craving in a very good way. Heats great for next day leftovers!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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