Cake cookies! These are a hybrid of a cookie and a slice of cake..moist and fluffy at the same time. YUM.
I love these because you can really taste the fresh strawberry flavor and they’re just so darn pretty.
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 cup of chopped fresh strawberries
- 1 egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Preheat oven to 350F
- With a mixer, cream together the butter and sugar until fluffy
- Add in the strawberries, egg and vanilla. Mix completely.
- In a separate bowl, combine the flour, baking soda and cream of tartar. Add this mix to the wet ingredients.
- Put a tablespoon size amount dough on baking sheet (make sure you flatten with a fork) and bake for 8 minutes. *For decoration, push a small slice of strawberry on top of every cookie.
- Remove and let cookies cool for 20 minutes
How often are things THIS pretty, THIS delicious and THIS healthy?!?
Say hello to my new favorite breakfast.
- 2 cups old-fashioned rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnut pieces (optional)
- 1 cup sliced strawberries
- 1/3 cup chocolate chips
- 2 cups almond milk (you can use regular milk as well if you’d like)
- 1 egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla
- 1 banana, cut into 1/2 inch slices
- Preheat oven to 375F
- Spray a 10-1/2 by 7 inch baking dish with non-stick spray
- In a bowl, mix together the oats, brown sugar, baking powder, cinnamon, nutmeg, salt, walnuts, half the strawberries and half the chocolate
- In a separate bowl, whisk the milk, egg, butter and vanilla
- Put the oat mixture in the baking dish
- Arrange the remaining strawberries, chocolate chips and the sliced banana on top
- Pour the milk mixture over. Using a fork, gently poke at the oats to make sure the milk mixture is fully incorporated into the oats
- Bake for 35 minutes
- Dig in! Oh..and it’s super yummy if you eat it while it’s still warm 🙂
OMG MAKE THIS.
The other day I was watching Paula Deen on the Food Network and she made the most amazing looking strawberry cake. Since then, I have NOT been able to stop thinking about it! A few days later, it was announced that she’s been diagnosed with Type II diabetes. Not shocking, but still sad. I love Paula Deen despite her excessive use of butter and I think you can still enjoy her dishes but clearly, in moderation.
Anyhoo, I digress. When I was looking up the recipe I saw that her son, Bobby Deen, actually recreated a healthier
but still not healthy at ALL version of Paula’s strawberry cake! This is the version I decided to go with and it was amazingggg.
Oh..and click here for the link to some of the other recipes that Bobby Deen recreates on his new show, “Not My Mama’s Meals” on the Cooking Channel
I made a few minor adjustments to the recipe, so my version is below but if you want the original click here
For the cake part:
- 1 cup fresh strawberries (finely chopped, but not pulverized..like as small as your little fingers allow!)
- 3 tablespoons strawberry preserves
- 1 box (18.25 ounce) white cake mix
- 1 package Sugar-Free Strawberry Jello
- 3 large egg whites
- 1/3 cup vegetable oil
- 1/4 cup water
For the icing:
- 1 8 ounce package of reduced-fat cream cheese, at room temperature
- 4 tablespoons butter, at room temperature
- 1/4 cup strawberry preserves
- 1 teaspoon vanilla extract
- 3 cups confectioners sugar
- Red food coloring
- Freshly sliced strawberries (for garnish)
- Preheat oven to 350 F
- Liberally spray two 9 inch, round cake pans with non-stick spray
- Mix together finely chopped strawberries, strawberry preserves, cake mix, jello, egg whites, oil and water until it’s all blended and has a thick, smooth consistency
- Divide batter evenly between the two cake pans
- Bake for 18 minutes or until a toothpick comes clean out of the middle of the cake
- Let cool for at least 30 minutes before removing from pans
- For the frosting: Beat together the cream cheese and butter until smooth
- Beat in the preserves and vanilla
- Slowly add in the confectioners sugar until the icing is well blended
- Put in two drops of red food coloring (or until you get the color you want), mix in completely
- Place one cake layer on plate and spread 1/3 of the frosting mix on top
- Place second cake layer on top then spread the rest of the frosting mix on sides and top of cake, garnish with sliced strawberries