Easy Strawberry Lemon Cupcakes

Need a quick cupcake that is not only delicious, but will impress? Try these Easy Strawberry Lemon Cupcakes made with box cake mix, strawberry jam and a simple frosting recipe! Perfect for Spring!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

Tonight is my first Troop FRG Meeting as the FRG Leader.  Though out the deployment we had Squadron meetings which I was just an attendee… not running.  So it’s a big night for me!  If you’re not farmiliar with the FRG, it stands for Family Readiness Group.  Basically, the FRG supports the families of the soldiers in the unit.  We provide support in many ways from providing community information and unit information to hosting social events and fundraisers.  We also provide resources for spouses, children and parents of our soldiers.

The picture below was taken earlier this week at the 2/2 CR Volunteer Recognition Reception where all of the lovely ladies here (including me!) were recognized for their service to the unit during our recent deployment. A fabulous group of women doing all kinds of amazing things for the soldiers and their families.  A true honor to be able to know & serve with them.

Fox Troop, 2/2 CR FRG Volunteers 2013-2014

I’ve been the FRG Leader in every unit that Dave has been in since we’ve been married and the first meeting is always a big deal for me.  It’s my introduction to the soldiers and their families and I always like to make a great impression with them! What better way to make a good impress than with cupcakes?

I didn’t want to spend hours on a difficult recipe, so I used a box cake mix for the cupcakes (can’t get much easier than that!), a jar of my favorite strawberry jam for the filling and whipped up a lemon frosting that required little work to make!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

What makes a simple-to-bake cupcake impressive?  Presentation! To make these Strawberry Lemon Cupcakes special, I used yellow quarterfoil grease-proof liners from Sweets & Treats Boutiqe to bake the cupcakes in.  This created a super cute base for the cupcakes, plus it set the color theme for the cupcakes!

Next, I used a Wilton 1M piping tip to pipe the frosting onto the cupcake.  This is my favorite way to decorate the cupcakes with little work but great impact!  Perfect swirls every time with this piping tip. Finally, I sprinkled the top of the cupcakes with sugar balls in yellow.

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

A little bit of work creates a super delicious cupcake!  I’m sure everyone at the meeting will enjoy these tonight!

Happy Baking!

Easy Strawberry Lemon Cupcakes
 
Prep time
Cook time
 
Serves: 2 dozen cupcakes
Ingredients
Cupcakes
  • 1 box Vanilla/White Cake Mix + ingredients on box
Filling
  • 1 jar of your favorite strawberry jam
Lemon Frosting
  • 1 cup unsalted butter, soft
  • 2lbs powdered sugar
  • ½ cup heavy cream (plus up to ¼ cup more)
  • 1 Tbsp lemon extract
  • pinch of salt
  • 2-3 drops Wilton yellow food gel coloring
  • yellow sugar candies, for garnish
Instructions
Cupcakes
  1. Prepare the cake batter as instructed on the box. Bake as cupcakes according to the box directions.
  2. Cool completely before filling & frosting.
Filling
  1. Core cooled cupcakes & fill with your favorite strawberry jam.
Lemon Frosting
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and mix until incorporated.
  3. Mix in the lemon extract and half the heavy cream and beat until smooth.
  4. Add the remaining powdered sugar and salt and mix until incorporated.
  5. Beat on high for 30 seconds.
  6. Add the rest of the heavy cream, food gel coloring and beat for 2-3 minutes or until the frosting is light and fluffy. Add more heavy cream if you want a thinner, softer frosting.
  7. Using a Wilton 1M tip attached to a piping bag, fill the bag with frosting then pipe swirls of frosting onto each filled cupcake. Top with yellow sugar candies for garnish.

Victoria Sponge Sandwich Cake

This British-inspired Victoria Sponge Sandwich Cake is my spin on the a classic.  It includes layers of cake filled with rich vanilla pudding, strawberries and topped with fresh whipped cream and is the perfect Sunday afternoon treat or Spring-time dessert!

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

Easter is a holiday that I just can’t seem to decide how I want to celebrate.  I grew up Catholic, so that part of me knows the “real” meaning of the holiday.  Jesus gave his life for us and on Easter He rises to Heaven.  It’s some pretty amazing, deep stuff to think about… and should be celebrated!

But, since I’m not a practicing Catholic anymore, I find myself questioning the reasons to celebrate Easter.  I am not the type of parent that can rationalize spending tons of money on an Easter basket for my kids full candy and toys they’ll probably never play with.  And I just don’t think that visiting the Easter bunny at the mall for some cheesy staged photo is worth my time.  I just can’t wrap my brain around all the hype surrounding Easter when the focus isn’t on the true meaning.

So, what’s left?

Family.

Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

If I’m not going to celebrate Easter for it’s true meaning and I’m not filling my kids with Easter candy… I will use this day to spend quality time with those l love, to cook and bake for them and to enjoy their joy when we share a meal together.

This year, my family includes my husband who is recently home from Afghanistan and my best friend Chasity and her family.  Chasity is moving soon so this may be our last holiday together.

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

 

I knew that I needed to make something amazingly delicious for dessert this year.  Chasity requested strawberries & cream to be included in the dessert so I started researching recipes to use.  I have always wanted to try Mary Berry’s recipe for Victoria Sponge, so I decided this would be the perfect opportunity!

This Victoria Sponge Sandwich Cake has two layers of Mary Berry’s cake recipe.  Since this is a British recipe for cake, I knew it wouldn’t be like the American cakes I was used to eating.  Mary’s cake is less sweet but perfect when paired with the pudding and strawberries of the filling.

A traditional sponge cake is just filled with jam and topped with powdered sugar.  But, I wanted to liven things up a bit, so I filled my cake with jam, berries and pudding then topped it all with whipped cream and more berries.  SUBLIME!

Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

Matty loved it.  He was first at the table to get his slice!

When I served the cake, my family requested more of the filling to pile on top of their slice!  So make sure you reserve the extra fillings after you assemble the cake to serve with the finished cake to your guests!

I will definitely make this cake again… I think next time I may even try a blueberry filling.  Yum!

Happy Baking!

Victoria Sponge Sandwich Cake
 
Cook time
 
Serves: 1 8in 2-layer cake
Ingredients
Victoria Sponge Cake
  • 225g (about 1 cup) unsalted butter, soft
  • 225g ( about 1 cup) granulated or caster sugar
  • 225g (about 2 cups) all purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • ½ tsp almond extract
  • 5 medium eggs or 4 large eggs or 8oz eggs
Vanilla Pudding Filling
  • 1 package Jell-O Cook & Serve Vanilla Pudding (NOT instant)
  • 3 cups heavy cream or half & half or whole milk (NOT skim, low-fat, 1% or 2% milk)
Strawberry Filling
  • 3 cups strawberries, cleaned and quartered before measuring
  • Zest of 1 large lemon
  • Juice of ½ large lemon
  • 1 tsp vanilla extract
  • 2 Tbsp corn starch
  • dash cinnamon
  • dash nutmeg
  • 5-6 strawberries, stems removed & sliced (reserve for assembly)
Whipped Cream Topping
  • 1½ cups heavy cream
  • 4 Tbsp granulated or caster sugar
  • ½ tsp almond extract
  • 5-6 whole strawberries with stems/leaves (for garnish)
  • Lemon zest (for garnish)
  • Powdered sugar( for garnish)
Instructions
Victoria Sponge Cake
  1. Preheat oven to 355F degrees.
  2. Grease & flour 8in cake pan and line with parchment paper.
  3. Measure/weigh your ingredients and set aside.
  4. In the bowl of your stand mixer, cream together the butter and sugars until light and fluffy - about 3-5 minutes.
  5. In another bowl, sift together the flour, baking powder and salt 3-4 times until completely incorporated.
  6. Add the flour to the butter/sugar and mix until just combined.
  7. Mix in the almond extract.
  8. One at a time, add the eggs and mix well after each addition.
  9. After all the eggs have been added, mix about 2 minutes on medium-high speed until the mixture is smooth. Scrape the sides of the bowl to ensure everything has been incorporated.
  10. Divide the batter evenly and spread into prepared pans.
  11. Bake about 25 minutes until the tops are golden brown and a toothpick comes out clean. NOTE: DO NOT open the oven to check on these cakes. Let them bake the entire 25 minutes before opening the oven to check done-ness. The cakes will collapse if a sudden rush of cool air hits them before they are fully baked.
  12. Cool in pans for 1 minutes before removing to a wire rack to cool completely before assembling.
Vanilla Pudding Filling
  1. In a medium pot, combine the contents of the vanilla pudding package and the heavy cream.
  2. Prepare as directed on the package.
  3. Pour into a glass bowl and place in the refrigerator until set - about 2 hours.
Strawberry Filling
  1. In a large pan over medium, mix together the prepared strawberries, sugar, lemon zest, lemon juice, spices and vanilla.
  2. Using a potato masher, mash the berries until only small pieces remain but most are broken down.
  3. Stir & cook for 2 minutes.
  4. Remove about ¼ cup of the juice from the pan and place in a small bowl. Add the corn starch to the liquid and mix until smooth. Pour this mixture back into the berries and mix until incorporated.
  5. Cook strawberries another 1-3 minutes or until it has thickened.
  6. Remove from the pan into a glass bowl and place in refrigerator until cool - about 2 hours.
Whipped Cream Topping
  1. In the bowl of your stand mixer fitted with the whisk attachment, pour in the heavy cream.
  2. Turn mixer on medium-high and beat the cream for about 30 seconds.
  3. One tablespoon at a time, drizzle in the sugar. Mix in the extract.
  4. Continue to beat on medium-high until soft peaks form and the cream holds it shape.
Assembly
  1. Once the cake layers are cool, the cake can be assembled. Place one layer of cake on a cake stand.
  2. Spread a layer of strawberry filling across the top of the cake, leaving ½in of cake uncovered along the edge of the cake. You'll use about ⅓ cup of strawberry filling. Arrange sliced strawberries on top of the filling and gently press down.
  3. Fill a piping bag fitted with a Wilton 1M star tip with the vanilla pudding. Pipe a layer of pudding over the strawberries. Use an offet spatula to gently spread the layer smooth.
  4. Place the second cake layer, top side down, onto the filling and GENTLY press.
  5. Dust the entire cake and cake stand with powdered sugar.
  6. Place a generous amount of whipped cream on the top of the cake in the center.
  7. Zest a lemon over the top of the whipped cream and cake.
  8. Arrange 5-6 whole strawberries on edges of the whipped cream to garnish.
  9. Keep cake chilled until ready to serve.
  10. Serve cake slices with extra vanilla pudding, strawberry filling and whipped cream topping.
Notes
Recipe adapted from Mary Berry

 

Strawberry Crumb Bars

Start your day off with a sweet treat of oats and strawberries with these delicious Strawberry Crumb Bars.  They pair perfectly with your morning cup of joe!

Strawberries & oats make for a simlpe, delicious breakfast treat in these Strawberry Crumb Bars! | JavaCupcake.com

I bought a couple bags of frozen strawberries for a project a few weeks back that I never ended up using.  And, instead of wasting them, I decided I needed to come up with something delicious to make them them!

These Strawberry Crumb Bars were just the thing!  My daughter, she’s 14, doesn’t always like to take the time to eat breakfast in the mornings.  She’s too cool for that.  Haha! So, I figured if I baked something that was semi-healthy that she would be excited to eat it!

These bars start with a layer of flour, butter, sugar and oats and has a center of strawberry jam and sliced strawberries.  They’re topped with more of the oat mixture then baked until golden brown.  One bowl and super easy to make!

Strawberry Crumb Bars - Start your day off right with these fabulous oat and berry bars seasoned with cinnamon and nutmeg! | JavaCupcake.com

Serve these Strawberry Crumb bars with a side of milk (or a mug of hot coffee for me) and we’ve got a delicious, easy breakfast that even my teen will like!

The original recipe I saw for these bars had a raspberry filling, so if you have another flavor of jam that you like you could easily replace the center with that.  Peach would be delicious! Mmmm with some fresh peach slices! I guess I know what I’m making during peach season!

Happy Baking!

Strawberry Crumb Bars
 
Prep time
Cook time
Total time
 
Serves: 9 bars
Ingredients
  • 1 cup all purpose flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup quick oats
  • ¼ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ½ cup dark brown sugar, packed
  • ½ cup unsalted butter, room temperature
  • ¾ cup seedless strawberry jam
  • 1 cup sliced strawberries, frozen or fresh
Instructions
  1. Preheat oven to 350 F degrees. Line a 8x8in metal baking pan with foil so it hangs over the edges. Spray the foil with baking spray.
  2. In a large bowl combine the flour, baking soda, salt, oats, nutmeg, cinnamon and brown sugar.
  3. Cut the room temperature butter into pieces and add the the bowl. Using a pastry blender, combine the butter into the flour mixture until no more flour is visible. This process will take about 5 minutes.
  4. Spread 2 cups of the mixture evenly across the bottom of the prepared pan. Press it flat making sure it goes into the corners and edges.
  5. With an offset spatula, evenly spread the strawberry jam across the entire the bottom layer.
  6. Gently press sliced strawberries into the jam.
  7. Sprinkle the remaining oat mixture evenly on top and gently press into the strawberries.
  8. Bake for 35-38 minutes or until golden brown.
  9. Allow to cool completely before removing from the pan and cutting into square.
  10. Store in an air tight container.
Notes
Recipe inspired from allrecipes

Strawberry Freezer Jam

Strawberry Freezer Jam by JavaCupcake.com

It’s strawberry season and the local fields are ripe for the picking! I’ve been to the patch twice now and have gotten almost 15lbs of strawberries!

The first time I went… all the berries we picked ended up in the belly of my family.

Fresh Picked Strawberries by JavaCupcake.com

And I’m pretty certain that most of those ended up in Matty’s tummy!

Although, he was a big helper at the strawberry field and many of the berries he picked made it into the box!

Baby JavaCupcake likes Strawberries

 Not gonna lie – I’ve never made jam before.  Ever.  I know, I know.  The amount that I use fruit in my baking, you’d think that I would have 100 recipes in my back pocket.

Nope.

Zero jam recipes.

*sigh*

Since I’ve never done this before, I was kinda scared of the entire canning process.  Sterilizing jars, HOT jars, cooking berries.  Uhm… too many things can go wrong.  So yeah, I decided to make freezer jam.

Strawberry Freezer Jam by JavaCupcake.com

It’s kinda fool-proof.  Which is exactly what I need.

I started with a box of Sure Jell Pectin and read the instruction.  Hmmmmm, it didn’t seem too difficult.  I mean how hard could it be to mess up mashed up berries and a little pectin?  I can do this! Into the basement I went, found all the empty jars I could find and began the process.

I started with 6 1/2 lbs (2.55 kilograms) of fresh picked strawberries which after cleaned made about 12 cups of sliced berries.  All of that made about 15 cups of strawberry freezer jam.  Not too bad for $10 spent at the strawberry field!

Strawberry Freezer Jam by JavaCupcake.com

The recipe I have posted here makes A LOT of strawberry freezer jam.  But, if you want to make a smaller batch, follow the instructions on the inside of the pectin box.

I whipped up a batch of scones to eat the jam on today too… you can find that recipe HERE.

I also found some cute red and white checkered napkins, red ribbon and wooden ladybugs to package the jars up for gifts.  Cost less than $3 for all the supplies to turn them into adorable treats that will make anyone happy!

Enjoy!

Strawberry Freezer Jam by JavaCupcake.com

Strawberry Freezer Jam
 
Serves: About 20 cups of jam
Ingredients
  • 12 cups cleaned and halved (or quartered if they are big) fresh strawberries (I started witih about 6½lbs before they were cleaned and sliced)
  • 2 lemons, zested and juiced
  • 16 cups of granulated sugar
  • 3 cups water
  • 4 boxes of Sure Jell Pectin
Instructions
  1. Place your cleaned and sliced strawberries in a VERY LARGE bowl.
  2. Using a potato masher, mash the strawberries until no more large pieces of strawberries are left. This should take about 10 minutes of mashing.
  3. Fold in the zest and juice of two lemons. Set aside.
  4. Sterilize your jars. I used the technique in this video tutorial to sterilize my jars. Submerge the jars in water and bring to a boil. Boil for 30 minutes. Remove and set upside down on a clean, dry towel.
  5. While the jars are boiling, measure out exactly 8 cups of strawberry mash and place it in another very large bowl. Put any leftovers in a container with a lid and refrigerate. Use this on ice cream or as a filling for cake... or whatever else you want. Just don't waste it!
  6. Add 16 cups of granulated sugar to the 8 cups of strawberries and mix combine. Let set at least 15 minutes or until the jars are ready.
  7. Once the jars are dry, prepare the pectin. In a medium pot, combine the water and pectin and bring to a boil. Stir constantly. Boil for 1 minute. Stir constantly.
  8. Pour hot pectin over the strawberries and sugar and mix together for 4-5 minutes or until the sugar has dissolved.
  9. Pour into jars leaving ½ inch at the top. The jam will expand during freezing. Place lids on the jars.
  10. Let the jam set out at room temperature for 24 hours.
  11. Store in the refrigerator for up to three weeks or in the freezer for up to a year.

Spiked Strawberry Limeade

Spiked Strawberry Limeade by JavaCupcake.com

Happy Father’s Day!  Today is a beautifully sunny, warm day in Bavaria and our backyard is the perfect place to spend the afternoon!  My 15 month old baby boy running around in his diaper, my teenage daughter laying on a towel getting a tan and my husband and I sitting in the deck chairs sipping a cocktail.  Seriously, perfect.

I’m not one to make fruity, mixed drinks on a Sunday afternoon… but on our recent trip to Berlin, I found strawberry lime liquor at the Vom Fass…. made with fresh berries and limes.  I thought combo this had great potential to make a super duper delicious drink…. and boy was I right!   This Spiked Strawberry Limeade is refreshing, tart and so yum!

Spiked Strawberry Limeade by JavaCupcake.com

I made a bit pitcher of it and we enjoyed it all afternoon!  I even made a glass for my daughter without the alcohol and it was still super delicious!

Enjoy!

Spiked Strawberry Limeade
 
Serves: 1 2qt pitcher of cooler
Ingredients
  • 2 cups strawberries, quartered
  • ¼ cup sugar
  • 2 limes, juiced and zested
  • 1 lime, sliced
  • 1½ cups Stolli Strawberry Vodka, chilled
  • 3 12oz cans club soda, chilled
  • Ice cubes
  • Strawberry lime liquor of Chambord (optional)
  • Strawberries, limes and kiwis to garnish (optional)
Instructions
  1. In a medium bowl, mash the strawberries until there are no more big chunks.
  2. Place the smashed strawberries into a 2 quart pitcher. Add the lime juice, zest and sugar and stir together.
  3. Pour in the chilled vodka and club soda.
  4. Add the ice and sliced lime. Stir together.
  5. Serve in a glass over ice with a strawberry, lime and/or kiwi garnish and a straw.
  6. Optionally, add a splash of Strawberry Lime liquor or Chambord to each drink for added sweetness.

Let’s have a Pancake Party!

Let's Have a Pancake Party! by JavaCupcake.com

Happy National Pancake Day and to celebrate I had a Pancake Party!  Three of my awesome friends and I got up bright and early and made some of the yummiest pancakes ever!  It was so much fun and such a simple way to bring friends together.

We started the morning with giant cups of coffee and a big bowl of pancake batter.  I had blueberries, strawberries, lemons, raspberry puree, cinnamon, sugar, cream cheese, pumpkin, powdered sugar and maple syrup to create our pancakes with.  We decided on three different variations… Lemon Blueberry, Strawberry Overload, and Cinnamon Roll.

Lemon Blueberry – This is one of my all time favorite flavor combinations.  It’s light, fresh and so good.  Sweet, tart together is just sublime.  The flavor of lemon in these pancakes is just the right amount and paired with the blueberry… it’s perfect!

Strawberry Overload – Strawberries in the pancake and on the pancake.  It’s a strawberry lovers DREAM.  The only thing that might make these better… strawberry whipped cream!  hehe Maybe next time!

Cinnamon Roll – Let’s keep it real for a minute and get really honest.  These pancakes… I felt guilty with every bite.  It’s so good… yet sooo bad.  Full of sugar, butter, cinnamon, cream cheese…. yeah, I felt like I was eating a Cinnabon.  These pancakes were so incredible good… I can’t see how you’d not want to make them.  Seriously.

Yum.  Yum and Yum!

The greatest thing about these pancakes were that they were all made with the same buttermilk pancake batter and spiced up with different ingredients! You could do so many variations of pancakes with this batter… the possibilities are limitless!

So… go make some pancakes and enjoy National Pancake Day!

Buttermilk Pancakes
 
Prep time
Total time
 
Serves: Enough for 4-6 people
Ingredients
  • 2 eggs
  • 2 cups buttermilk
  • 4 Tbsp unsalted butter, melted and cooled
  • ½ tsp vanilla extract
  • 2 cups flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
Instructions
  1. In a large bowl, whisk the eggs. Add the melted butter, vanilla and buttermilk and whisk until smooth.
  2. In another bowl, sift together the flour, sugar, baking powder, baking soda and salt.
  3. Add the dry ingredients to the wet and whisk until smooth, about 25 strokes.
  4. Heat your skillet or griddle to medium heat. Pour 1-2 Tbsp vegetable oil on the skillet and spread with a paper towel to coat the surface.
  5. Pour ¼ cup of batter onto the griddle. Cook until bubbles form and pop uniformly across the top of the pancake. Flip over and cook until golden brown. NOTE: Don't be tempted to turn up the heat on your griddle. Cooking these pancakes low & slow will allow them rise and get fluffy! Slow and low makes these pancakes perfect!
Nutrition Information
Serving size: 2-3 pancakes

Lemon Blueberry Pancakes by JavaCupcake 2

Blueberry Lemon Pancakes
 
Ingredients
  • Buttermilk Pancake Recipe (above)
  • 1 lemon, zested & juiced
  • 2 Tbsp sugar
  • 1-2 cups fresh blueberries
Instructions
  1. Prepare the buttermilk pancake batter.
  2. In a small mixing bowl, press the lemon zest into the sugar using the back of your spatula.
  3. Gently fold the zest and lemon juice into the batter.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop ¼ cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 6-8 blueberries into the pancake. Use a toothpick to cover the blueberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve with more blueberries on top and fresh grated lemon zest.

Lemon Blueberry Pancakes by JavaCupcake.com

Strawberry Overload Pancakes by JavaCupcake

Strawberry Overload Pancakes
 
Serves: Enough for 4-6 people
Ingredients
  • Buttermilk Pancake Batter (above)
  • 2 cups fresh strawberries
  • 1-2 Tbsp sugar
  • Juice of 1 lemon
  • powdered sugar
Instructions
  1. Prepare the buttermilk pancake batter.
  2. Slice half the strawberries into ⅛in slices and set aside
  3. Dice the remaining strawberries into small chunks and place in a bowl. Add 1 Tbsp lemon juice and 1-2 Tbsp sugar (depending on how sweet you want them). Using a potato masher, smash the berries until they have broken down by half.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop ¼ cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 4-6 strawberry slices into the pancake. Use a toothpick to cover the strawberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve covered with mashed strawberries, fresh grated lemon zest and a dusting of powdered sugar.
Nutrition Information
Serving size: 2-3 pancakes

Strawberry Overload Pancakes by JavaCupcake.com

Cinnamon Roll Pancakes by JavaCupcake.com

Cinnamon Roll Pancakes
 
Serves: Enough for 4-6 people
Ingredients
Cinnamon Roll Pancakes
  • Buttermilk Pancake Batter (recipe above)
  • ½ cup unsalted butter, melted
  • ½ cup dark brown sugar, packed
  • 1 Tbsp cinnamon
Cream Cheese Drizzle
  • 2 Tbsp unsalted butter, room temperature
  • 1 Tbsp cream cheese, room temperature
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup heavy whipping cream
  • pinch of salt
  • cinnamon for garnish
Instructions
  1. Prepare the buttermilk pancake batter.
  2. In a medium mixing bowl, whip together the cream cheese and butter using a hand mixer. Add the powdered sugar, vanilla, salt and heavy cream and whip for 2 minutes until light, fluffy and smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  3. In a small bowl, combine the butter, brown sugar and cinnamon and mix until smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop ¼ cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, squeeze a swirl of sugar into the top of the pancake creating the look of a cinnamon roll.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve pancakes swirl side up. Drizzle the cream cheese over the top and dust with cinnamon.
Nutrition Information
Serving size: 2-3 pancakes

Cinnamon Roll Pancakes by JavaCupcake.com

Strawberry Shortcake

The weather has been so beautiful lately (minus the thunderstorm this morning) and I’ve been dying to make strawberry shortcake!  Last week on my favorite daytime tv show, The Chew, Carla made a strawberry shortcake that looked so amazingly delicious that I knew I had to find her recipe and make it myself!

This shortcake makes enough for 12 servings and can be easily made in two batches for a larger group… but for me, I don’t want to share… I might be eating most of this myself.  I LOVE biscuits and I LOVE strawberries.

Nom.

Nom nom nom.

NOM NOM NOM NOM NOM!

Go get some strawberries and make this!

5 from 1 reviews
Strawberry Shortcake
 
Lemon zest & sour cream bring life to these biscuits topped with fresh sliced strawberries and a lemon & mint infused whipped cream!
Serves: 12 strawberry shortcakes
Ingredients
Biscuit
  • ½ cup sugar
  • zest of ½ lemon
  • 2 cups flour
  • 1 Tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 5 Tbsp cold unsalted butter, cubed
  • ½ cup cold sour cream
  • ⅓ cup cold milk
  • 1 Tbsp cold water
  • 2-3 Tbsp Turbinado Sugar (Sugar in the Raw)
Whipping Cream
  • 400ml heavy cream
  • 3 5in sprigs of mint, leaves removed and torn in half
  • zest of ½ lemon + lemon peel, cut into strips
  • 1 Tbsp sugar
Strawberries
  • 6 cups fresh strawberries, cleaned and sliced
  • juice of 1 lemon
  • 2 Tbsp sugar
  • 1 Tbsp vanilla
Instructions
Biscuit
  1. Preheat oven to 350F degrees and move baking racks to upper third of the oven. Line 2 baking sheets with parchment paper and generously grease or spray with cooking spray.
  2. In a large bowl, press lemon zest into sugar using the back of your spatula until the sugar becomes fluffy.
  3. Add the flour, baking powder and salt and whisk until well combined.
  4. Cut the butter into the flour using a fork until no large chunks of butter remain. Use your fingers if that's easier for you.
  5. In a small bowl, whisk together the sour cream, milk and water.
  6. Make a well in the flour mixture and pour in the milk mixture. Using a spatula, fold ingredients together until just combined. DO NOT OVERWORK THE DOUGH. You want it lumpy, not smooth.
  7. Using an ice cream scoop, drop 12 mounds of dough onto prepared baking sheets.
  8. Sprinkle Turbinado sugar over the top of each biscuit.
  9. Bake about 15 minutes or until the biscuits are golden brown.
  10. Immediately remove to wire rack to cool.
Whipping Cream
  1. In a small sauce pan, on high heat, stir together heavy cream, mint leaves, lemon zest and peels until right before boiling point. DO NOT BOIL.
  2. Remove from heat and cool completely.
  3. Strain so that only cream remains. Refrigerate until ready to use.
  4. When ready to use, whip cream in a cold metal bowl of a stand mixer using the whisk attachment until soft peaks form.
  5. Add the sugar and continue whipping until you reached your desired texture and consistency.
Strawberries
  1. Clean and slice strawberries until you have about 6 cups worth.
  2. Toss strawberries with lemon juice, sugar and vanilla extract. Let sit at room temperature for 30 minutes to allow flavors to come together and juices to form.
  3. Refrigerate until ready to use.
Assembly
  1. Place one biscuit in a bowl. Scoop ½ cup of strawberries on to the biscuit, making sure lots of juice from the berries is included.
  2. Dollop a generous scoop of whipped cream on top.
  3. Garnish with a mint sprig.
Notes

Strawberry Lemonade Scones

I’ve been trying to get into the kitchen at least once a week lately.  I just have to.  Baking is what makes me feel like… me.  So, this morning I whipped up a batch of scones.  Not just any scones though…

Strawberry

Lemonade

Scones

Yah… I said it.  Two of the most perfect fruits paired together to make a sweet and tart delicious breakfast treat!

I actually wanted to make these over the weekend for my family, but when I went to the store to buy the berries…. they were all out!!  How rude of them to be out of berries when I needed them.

I was inspired to make these scones by Munchkin Munchies.  She made a strawberry lemonade scone and it looked so yummy!  But, I’m lazy and didn’t want to make lemon curd to top it with… so I came up with my own recipe to incorporate the lemon more into the dough to create a stronger lemon taste.

I’m thinking they turned out pretty darn amazing!

Enjoy!

5 from 1 reviews
Strawberry Lemonade Scones
 
Prep time
Cook time
Total time
 
Serves: 6-8 scones, depending on size
Ingredients
Scones
  • 1½ cups flour
  • 2¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 8 Tbsp cold unsalted butter
  • 2 Tbsp sugar
  • zest from one large lemon or 2 Tbsp
  • 1 Tbsp fresh squeezed lemon juice
  • 1 large egg yolk
  • ¼ cup plus 2 tablespoons cold buttermilk
  • 1 heaping cup fresh strawberries, cut into chunks
  • Turbinado sugar or Sugar in the Raw
  • Flour - for kneading and work surface
Lemon Glaze
  • ¼ cup + 1 Tbsp powdered sugar
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp milk
Instructions
Scones
  1. Place rack in the upper third of the oven and preheat to 425 F degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray and set aside.
  2. In a small bowl, press lemon zest into sugar using the back of a spatula. Add the lemon juice, egg yolk and butter milk and whisk until just combined. Set aside.
  3. In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Cut in butter using a fork and your fingers until no large chunks of butter remain.
  4. Add the sugar mixture to the flour, stirring to make a soft dough.
  5. Fold in the strawberries. NOTE: Dough will get sticky with the addition of the berries.
  6. Turn out onto a generously floured board and knead about 15 times or until the outside of the dough is no longer sticky.
  7. Pat/press dough until it's 1 inch thick. Cut into 6-8 squares and sprinkle with Turbinado sugar.
  8. Place on prepared baking sheet and bake for 15-18 minutes or until edges and top turn golden brown.
  9. Remove to wire rack to cool.
Glaze
  1. In a small bowl, mix together the sugar, juice and milk.
  2. Drizzle over cooled scones.
  3. Sprinkle more Turbinado sugar over glaze.