Strawberry Cake with Strawberry Sauce

Skill Level: Easy

Serving: 9" Cake (6 to 8 slices)


Strawberry Cake Ingredients:

  • 2 large eggs

  • 1 cup (210 grams) granulated sugar

  • 1 cup (8 oz) sour cream

  • ½ cup light olive oil or vegetable oil

  • 1 tsp vanilla extract

  • 2 cups (260 grams) all-purpose flour (*measured correctly)

  • 2 tsp baking powder

  • ¼ tsp salt

  • 12 oz (340 grams) strawberries, hulled

  • Powdered sugar to dust the top, optional

Strawberry Sauce Ingredients:

  • 16 oz (450 grams) strawberries, hulled and halved

  • ¼ cup (50 grams) granulated sugar



  1. Butter a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 375˚F.

  2. Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.

How to Make Easy Strawberry Cake:

  1. In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.

  2. Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla and beat on low speed until well combined.

  3. In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and ¼ tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter ⅓ at a time, letting the flour incorporate with each addition and continue mixing just until well combined.

  4. Pour half of the batter into prepared pan. Top with 6 oz of diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries, cut-side-down, pressing them down just slightly into the batter. Bake at 375˚F for 45-55 minutes (mine was perfect at 50 min), or until a toothpick inserted into center comes out clean without wet cake batter. Let cake rest in pan 15-20 min then remove ring and cool to room temp or until just lightly warm.

  5. While the cake is baking, make the strawberry sauce: In a blender or food processor, combine 16 oz strawberries and ¼ cup sugar (or add sugar to taste) and blend until pureed.

  6. Allow cake to rest in the pan for 15 to 20 minutes then run a thin spatula around edges to loosen from pan. Cool until just warm or at room temperature. To serve, dust with powdered sugar if desired and drizzle individual slices generously with strawberry syrup.

Blueberry Crisp

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6


  • 1/2 cup cold unsalted butter, cut into pieces

  • 6 cups fresh blueberries

  • 3/4 cup all-purpose flour

  • 3/4 cup brown sugar

  • 1/2 tsp ground cinnamon

  • 1/4 tsp salt

  • 1 1/2 cup rolled oats

  • Vanilla ice cream, for serving (optional)


  1. Preheat oven to 375 degrees.

  2. Butter a 9x13 inch baking dish and set aside.

  3. Combine the flour, sugar, and cinnamon in a bowl.

  4. Blend in the butter with a pastry cutter or your fingers until the mixture is crumbly.

  5. Place the blueberries in the prepared baking dish and sprinkle the crumb mixture over them.

  6. Bake 30 to 35 minutes.

  7. Serve with vanilla ice cream, if desired.

Southern Style Green Beans & Potatoes

2 pounds fresh green beans

8 slices bacon

1 onion, diced

3-4 large red potatoes, peeled

4 cups chicken broth

3 tablespoons butter

1 teaspoon salt

1 teaspoon pepper


1. Wash and trim beans then cut into 2-inch pieces; set aside.

2. Cut bacon into 1/2-inch pieces then sauté over medium heat in a large skillet until browned. Add onion and beans then continue to sauté until onion is translucent. Remove from heat.

3. Cut potatoes into large cubes and add to a large pot or Dutch oven. Add chicken broth, butter, salt, pepper and bean mixture (with pan drippings) to the pot then bring to a boil. Once boiling, cover then reduce heat to medium-low and cook for 30-45 minutes, stirring occasionally. Let rest 10 minutes before serving.

Southern Fried Corn

Southern Fried Corn makes a simple, classic southern side dish. Made of corn, milk, butter, and bacon, this fried corn recipe is one you'll love.

Serves: 4


  • 4 strips bacon, cut into bite-sized pieces

  • 4 ears corn, cleaned

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 1 teaspoon sugar

  • ¾ cup milk

  • 1 tablespoon butter


  1. Fry bacon pieces until browned.

  2. Cut corn off of ears into the frying pan.

  3. Scrape milk from corn cob into the frying pan.

  4. Add in all ingredients except butter.

  5. Cook over low to medium heat, stirring often for about 20 minutes.

  6. Add in butter and cook another minute.

  7. Serve warm.

Peach Pie


  • Pastry for a 9-10 inch double crust pie

  • ¾ - 1 cup sugar depending on sweetness of the peaches

  • 4 tablespoons flour

  • ½ teaspoon cinnamon or nutmeg

  • dash salt

  • 1 teaspoon vanilla

  • 6 cups peeled sliced fresh peaches

  • 2 tablespoons butter

  • egg wash made with 1 egg yolk and 2 tablespoons water

  • sanding sugar


  1. Line pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches, mix lightly. Fill shell. Dot with butter.

  2. Add top crust; crimp edges. Brush with egg wash and sprinkle with sanding sugar.

  3. Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned.

  4. Serve warm with a big scoop of vanilla ice cream.

Homemade Kentucky Blackberry Cobbler


  • 2 1/2 c blackberries, washed

  • 1 c sugar

  • 1 c flour

  • 2 t baking powder

  • 1/2 t salt

  • 1 c milk

  • 1/2 c unsalted butter, melted


Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375º. Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.  Pour batter into medium baking dish and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan.  Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it cool for  5 minutes so it will hold its shape.