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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Strawberries (2)


Summery strawberry stacks - aren't they pretty?

The thermometer is creeping up - and summer is on its way folks. Makes my mouth water for luscious fruity desserts dolloped with creamy creamy cream.  Sounds like summer to me. This little parfait perfection uses versatile, yet often forgotten, wonton wrappers as a crunchy sweetened crust.

You can use other fruits if you want - blackberries and peaches, blueberries and raspberries or maybe kiwi and mandarin orange slices... use your imagination. I might also suggest using vanilla pudding in a layer or two in place of the whipped cream. You know, because you can.

Summery Strawberry Stacks


  • 16 wonton wrappers
  • Cooking spray
  • 2 tablespoons sugar
  • 1 large banana, thinly sliced
  • 1 1/2 cup whipped cream or whipped topping
  • 20 strawberries, cleaned and thinly sliced


Preheat oven to 400F. Coat a large cooking sheet with cooking spray. Lay the wonton wrappers on the prepared sheet in a single layer. Lightly spray the tops with cooking spray. Sprinkle sugar evenly over the wrappers. Cook in the preheated oven for 5 minutes, or until golden brown. Remove from oven.

To assemble, place four of the wonton wrappers on a serving plate or on individual dessert dishes. Top each wonton with 2 tablespoons of the whipped cream, followed by 3-4 banana slices and 1-2 sliced strawberries. Top with a second wonton wrapper. Repeat layer with 2 tablespoons whipped cream, bananas and strawberries. Top with the remaining wonton wrappers, whipped cream and a strawberry. Serve immediately


A strawberry yogurt cake by any other name will taste as sweet. 

So... it's winter and dreary and that time of year when I get bored and restless and start cooking to keep myself busy. The weather's been 80 degrees in the middle of winter which just makes me want to get moving right on into spring. That might explain my obsession with all things fruity and specifically strawberry. This obsession has made a culinary collision with my quest to find a cake my husband will eat. Yup, the man doesn't like cake... freak.

Good news! I have finally found a cake recipe that he will not only eat, but eat all of it if I'm not looking!... yay, me! I've been granted permission to make this confection as often as I want as long as I don't call it "cake." So folks, I'd like to introduce you to my new favorite cake-like recipe - Strawberry Tartenkuchen.

I thought this cake couldn't get any better until I gave it a fake German name. I picture Heidi Klum asking for another slice of Tartenkuchen at Sunday brunch, her kids begging for the Strawberry Tartenkupkuchens before we all head out to a day of BFFery. The lemony glaze adds a tart compliment to the moist berries in this simple dessert adapted from this Strawberry Yogurt cake recipe at A Spicy Perspective. The hardest part of making this cake is waiting for it to cool. Oh, who am I kidding, I didn't let it cool. 

I'm including instructions to make this in a Bundt pan or as cupcakes - the cake is the same, with slightly different icings. I recommend it both ways... the cake makes a delicious breakfast while the cupcakes are perfect fruity party fare.

Strawberry Tartenkuchen or Tartenkupkuchens


  • 2 1/2 cups flour
  • 2 cups sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup butter (2 sticks)
  • 3 eggs
  • 1 cup plain Greek yogurt
  • zest of one lemon
  • 1 Tbsp lemon juice
  • 2 cups diced strawberries

Cake glaze:

  • 4 Tbsp. lemon juice
  • 1 cup powdered sugar

Cupcake frosting:

  • 4 Tbsp. butter, melted
  • 3 cups powdered sugar
  • 3 Tbsp. lemon juice
  • 2 Tbsp. strawberry jam 
  • 1 tsp. vanilla


Preheat oven to 325ºF. Lightly grease a Bundt cake pan or line 24 cupcake tins with paper liners. 

Sift together the flour, setting aside 1/4 cup first, baking soda, salt and lemon zest. In a separate bowl, cream together the butter and sugar with an electric mixer until fluffy. Beat in the eggs, one at a time, and the lemon juice. Lastly, mix in 1/2 the flour mixture, then the yogurt, then the remaining flour mixture until just incorporated. 

Coat your strawberries with the remaining 1/4 cup flour and add to the batter. Pour the batter into the Bundt pan or divide among the muffin tins. Bake in a preheated oven for 60 minutes if making a Bundt cake and 30 minutes if making cupcakes. The cakes are done when a toothpick inserted into the center comes out clean. 

Cool for approximately 20 minutes then turn cake onto a plate to cool completely. Allow cake or cupcakes to cool completely before topping with glaze or frosting. To make the cake glaze, simply whisk together the lemon juice and powdered sugar and drizzle over the top of the cake. To make the glaze for the  cupcakes, melt the butter and combine all ingredients until smooth. Frost each cupcake and top with sprinkles or a slice of strawberry.