This basil lime curd tart has a Biscoff crust, fresh strawberries on top, and is finished with basil whipped cream.

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What happens when you make something so good you think about it years later? Normal people would just make that same thing again, but what if it could be just as good but different? That’s what I did after dreaming about my blood orange curd tart for two years.

I changed almost everything about it from the crust, to the filling, and the topping. This time around the crust is crushed Biscoff (Speculoos) cookies because that’s one step up to traditional graham cracker crust, especially when the filling is a lime curd tart. But not just any lime curd, a basil lime curd tart.

Once the basil lime curd tart was set, I topped it with a heaping pile of macerated strawberries. A very organized heap, but a heap nonetheless. And no tart is complete without some chantilly cream (sweetened whipped cream) so I added a little basil to that too.

I made this for a friend’s birthday but it doubled up as the kick starter for Spring Sweets Week. Technically spring has begun but the weather is yo-yoing around that it’s hard to know what season it is from day to day. But instead of dressing for the job we want, we will be eating for the season we want. Check out what everyone else made listed right before the recipe for my strawberry basil lime curd tart.

• Strawberry Pop Tart Cookie Bars by Hezzi-D’s Recipe Box
• Napoleon with Fresh Berries by A Day in the Life on the Farm
• Strawberry Lemon Crinkle Cookies by Jolene’s Recipe Journal
• Lemon Pudding Cake by A Kitchen Hoor’s Adventures
• Matcha Strawberry Cream Buns by Magical Ingredients
• Lemon Crinkle Cookies by Art of Natural Living
• Bowtie Cookies with Strawberry Jam by Karen’s Kitchen Stories
• Lemon Lush by Rave About Food

STRAWBERRY BASIL LIME CURD TART

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Yield: 10 Servings Prep Time: 4 Hours 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup crushed Biscoff cookies
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 4 Tbsp cold, unsalted butter, cut into cubes
• 1 tsp vanilla extract

FILLING

• 10 Tbsp unsalted butter, cut into cubes
• 1 Tbsp lime zest (~2 limes)
• 1-1/4 cup lime juice (~10 limes)
• 1 cup granulated sugar 
• 1/8 tsp salt
• 4 eggs
• 2 egg yolks
• 4 large basil leaves

TOPPING

• 1 lb. sliced strawberries
• 3 Tbsp granulated sugar, divided
• 1 cup cold heavy whipping cream
• 1 large basil leaf, minced

Directions

1. Move the oven rack to the center of the oven and preheat to 350ºF.
2. Make the crust: In the bowl of a food processor* add the Biscoff cookies, sugar, and salt. Pulse to combine. Scatter the butter pieces over the top and drizzle with vanilla. Pulse until the butter is fully incorporated, 20-30 seconds**. 
3. Coat a 4 x 14-inch tart pan with a removable bottom*** with nonstick cooking spray. Transfer dough into the pan and press the crust evenly into the bottom and up the sides of the pan.
4. Place tart pan directly on oven rack and bake until the top edges of the crust are just barely starting to turn golden, 15-20 minutes, rotating pan halfway through baking. Remove and allow to cool on a wire rack. Lower the oven temperature to 325ºF.
5. Make the filling: Place the butter and lime zest in a heatproof bowl, then set a mesh strainer over the bowl; set aside.
6. In a medium saucepan, whisk together the sugar, salt, eggs, and egg yolks. While continuing to whisk, gradually pour in the lime juice until combined. Add basil leaves and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, about 5-10 minutes. Immediately pour the curd through the prepared mesh strainer and into the bowl of butter. Whisk to combine then pour into the cooled crust.
7. Bake the tart at 325ºF until the the center wobbles like firm gelatin when gently shaken, 20-30 minutes. Remove and let cool to room temperature on a wire rack for about an hour, then chill until firm, 3-4 hours or overnight.
8. Make the topping: When ready to serve, in a medium bowl, combine the sliced strawberries and 2 Tbsp+2tsp sugar. Toss to coat and set aside to macerate. Meanwhile, in another medium bowl, whip the heavy cream until it form soft peaks. Add the remaining teaspoon of sugar and minced basil and whip further until it forms firm peaks. Serve topped with macerated strawberries and whipped cream on top.

Notes

*Can also use a hand mixer or stand mixer fitted with the paddle attachment. **If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes. ***You can also use a 9-inch round tart pan.

Source: Adapted from my Blood Orange Curd Tart, inspired by Pick Yin.

Chocolate covered strawberries but add peanut butter – that’s what these chocolate strawberry shortcakes are all about. Made with both peanut butter and peanut butter whipped cream.

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Usually I reserve 12/31 for the top 10 countdown of the best recipes of the year but with the #2 Ohio State Buckeyes playing #10 Miami Hurricanes tonight in the Cotton Bowl I obviously had to adjust for one last peanut butter chocolate recipe in 2025! I have to admit todays recipe might cause an upset in my personal top 10 that I listed yesterday but hopefully not sending that energy into the game (being an upset, I mean).

While strawberries aren’t really in season right now, the official state cake of Florida is strawberry shortcake so you know I had to keep with my trend from last years successful CFP and make an Ohio State Buckeye version. Afterall, we already know both chocolate and peanut butter pair with strawberry so why not all three? Inspired by my dark chocolate strawberry shortcakes with amaretto cream I came up with these chocolate strawberry shortcakes with peanut butter whipped cream.

You can’t see it, but similar to my peanut butter oreo banana pudding there is a layer of creamy peanut butter underneath the first layer of whipped cream. The peanut butter whipped cream is delicious but I had to make sure the peanut butter flavor was not lacking.

Basically, these chocolate strawberry shortcakes taste like a peanut butter and jelly sandwich made with fresh strawberry jam but instead of regular bread it’s on chocolate bread and there’s some fluffy whipped cream action going on in as well. Doesn’t sound like a bad time to me at all. Would be a great dessert idea for Valentine’s Day, too.

CHOCOLATE STRAWBERRY SHORTCAKES WITH PEANUT BUTTER WHIPPED CREAM

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Yield: Serves 6 Prep Time: 30 Minutes Cooking Time: 17 Minutes 17 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SHORTCAKES

• 2/3 cup 2% milk
• 1/3 cup semisweet chocolate chips
• 1 tsp vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted cold butter, chopped
• 3/4 cup creamy peanut butter
• 2 lbs. sliced strawberries, reserving a few for garnish

PEANUT BUTTER WHIPPED CREAM

• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 2 Tbsp powdered peanut butter***

Directions

1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silicone baking mat (or grease pan well).
2. Place 2/3 cup milk and dark chocolate chips in a microwave safe bowl. Microwave on high in 30 second intervals, stirring after each interval, until smooth. Stir in vanilla. Cool.
3. Meanwhile, add flour, sugar, cocoa powder, baking powder, and salt into a large bowl, and whisk together until combined. Add butter and cut in with fork until crumbly in texture. Slowly add milk and chocolate chip mixture and stir in until just combined.
4. Using an extra large cookie scoop, spoon mixture into 6 large circles onto prepared baking sheet. Bake for 15 minutes or until set. Cool completely on wire racks before slicing.
5. In a medium bowl, beat heavy cream until it forms soft peaks. Add powdered sugar and powdered peanut butter and continue to beat until stiff peaks form.
6. To assemble, place the bottom slice of the chocolate shortcakes on serving plate then top each with 2 tablespoons of peanut butte, half of the peanut butter whipped cream, and the strawberries; end with the top slice of the shortcake. Top with remaining whipped cream and strawberries if desired. 

Source: Adapted from my Dark Chocolate Strawberry Shortcakes and Peanut Butter Oreo Banana Pudding.

These sweet strawberries and cream cookies have a little fresh basil to get you in the mood for spring!

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As of last week it is officially spring! While my garden may not be anywhere near close to be ready, I am ready to start dreaming about fresh fruits, vegetables, and herbs starting with these basil strawberries and cream cookies.

I’ve already enjoyed the combination of basil and strawberry in bruschetta, gelato, shortcakes, and cupcakes so why not cookies? So I took a classic flavor and added basil to strawberries and cream cookies, with real fresh strawberries and basil mixed with sweet white chocolate chips.

To be clear, these were made for a former coworker last fall before the last of my basil succumbed to the frost. She loves strawberries and herbs and they definitely were a hit! The basil is not over-powering, just enough to give some depth to the sweetness of these strawberries and cream cookies.

Need more spring recipes? It’s #SpringSweetsWeek Monday, Wednesday, and Friday so stick around and check out more recipes listed below.

• Butter Toffee from Art of Natural Living
• Carrot Cake Shortbread from Jolene’s Recipe Journal
• Flower Pretzel Bites from For the Love of Food
• Funfetti Easter Cupcakes from Hezzi-D’s Recipe Box
• Irish Apple Cake from A Day in the Life on the Farm
• Lemon Matcha Muffins from Cindy’s Recipes and Writings
• No Bake Salted Caramel Cheesecake from A Kitchen Hoor’s Adventures
• Small Batch Carrot Cake from Cheese Curd In Paradise
• Twix Cookie Cups from Crazy For Couponing

BASIL STRAWBERRIES AND CREAM COOKIES

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Yield: 3 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/2 cups all-purpose flour, spooned and leveled
• 1/4 cup cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 2 Tbsp fresh minced basil
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 heaping cup white chocolate chips
• 1 heaping cup dices fresh strawberries*

Directions

1. Sift together the flour, cornstarch, baking soda, and salt; set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and creamy, about 2 minutes. Beat in the basil, vanilla, egg, and egg yolk until incorporated. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and strawberries by hand.
3. Rolls 2 tablespoons (medium cookie scoop) of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8-10 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Best enjoyed within 24 hours** or refrigerate in an air-tight container until a few minutes before ready to eat.

Notes

*Washed and dried prior to cutting. **The extra moisture due to the fresh strawberries is a happy place for mold to quickly grow.

Source: Adapted from my Blueberry White Chocolate Brown Butter Cookies.

Why make individual shortcakes when you could make this gorgeous lemon strawberry shortcake cake, topped with lemon pudding, fresh strawberries, and whipped topping.

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I have had this recipe in my recipe box for about 15 years now, so it seemed high time for me to share it. I’m not entirely sure why it didn’t occur to me until now. Likely because it’s not my own creation, but I did add a little spin to it.

Normally this giant shortcake cake it layered with vanilla pudding, strawberries, and whipped topping. But instead of vanilla pudding I used lemon! It’s just a little change but I it’s better than the original. Besides, strawberry shortcake is an iconic summer dessert and lemon just makes sense. I wonder if the same is true for a strawberry crunch cake? Guess I’ll have to find out some day!

This cake is comprised of one large shortcake biscuit, cut into two layers, and piled with strawberries, lemon pudding, whipped topping, and more strawberries. Similar to a classic shortcake, but leveled up. And believe it or not, all you need is seven ingredients.

Shortcake Cake Ingredients:

• Sour cream
• Milk
• Sugar
• All-purpose baking mix
• Lemon flavored instant pudding
• Frozen whipped topping
• Fresh strawberries

While I am partial to the classic strawberry, I bet this would be great with other flavored puddings and fruit. What about raspberry? Or lime and blueberry?! How would you make it?

LEMON STRAWBERRY SHORTCAKE CAKE

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Yield: 8 servings Prep Time: 45 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/4 cup sour cream
• 1-1/4 cups cold milk, divided
• 1/3 + 3 Tbsp sugar, divided
• 2-1/4 cups all-purpose baking mix
• 1 pkg. (3.4 oz.) lemon flavored instant pudding
• 1 tub (8 oz.) frozen whipped topping, thawed, divided
• 4 cups sliced fresh strawberries

Directions

1. Heat oven to 425°F. Coat 9-inch round cake pan with cooking spray; set aside.
2. In a large bowl, whisk sour cream, 1/2 cup milk, and 3 tablespoons sugar until blended. Add baking mix and stir just until moistened. Spread into prepared pan and bake 12-15 minutes or until golden brown. Cool 10 minutes before removing to wire rack to cool completely.
3. Meanwhile, in a medium bowl, toss strawberries with 1/3 cup sugar.
4. In another medium bowl, whisk pudding mix and remaining milk for 2 minutes. Stir in half the whipped topping until incorporated
5. Cut cake horizontally in half. Place bottom layer on plate, top with half the strawberries and all the pudding mixture. Place top cake half on top and garnish remaining whipped topping and strawberries. Serve immediately.

Source: Adapted slightly from My Food and Family.

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These are not just any Star Wars cookies, they are chocolate cookies sandwiched around strawberry frosting and decorated with a rebel alliance symbol on top!

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Happy Star Wars Day and May the Fourth be with you!

I haven’t felt particularly inspired to write new posts lately, but I couldn’t let this day go by without making something Star Wars-themed. It’s also my 36th birthday, but due to recent events I’m not feeling particularly in the mood to celebrate, so let’s just focus on Star Wars instead.

Star Wars Cookies

I was so excited when I found a tiny 1-inch Rebel Alliance cookie cutter. I was dreaming of making chocolate linzer cookies with it. But then I didn’t take into account that while it does cut out the cutest little cookies, the cutout it leaves behind looks more like a dinosaur footprint.

I suppose if I had made thinner cookies it could have worked, because there would have been less friction on the dough stuck to the cookie cutter to leave behind those peninsula-shaped pieces, but I wasn’t interested in thin cookies haha. Even though I was really looking forward to seeing that strawberry-red frosting peek through the cut-out cookie on top of the sandwich. Alas.

After admitting defeat for my linzer idea, instead I used that tiny Star Wars cookie cutter as a stencil for dusting gold pearl dust on top instead. Still filled with strawberry frosting but looking more like fancy Oreos than what I originally set out to make.

But you know what, life doesn’t always go the way you want or expect and you have to just roll with what you’ve got and make the best of it. Step aside Forrest Gump and your box of chocolates, cookies are the real life lesson.

Are you a Star Wars fan? Have you ever made a Star Wars-inspired recipe? I sadly have not made nearly as many as I feel like I should have, but I do have a few more in case you are looking for more inspiration. Of course there are tons of Star Wars recipe ideas all across the internet as well.

Star Wars Inspired Recipes:

• Baby Yoda Cocktail
• Baked Lightsaber Churros
• Blue Milk Smoothie
• Blueberry Cinnamon Roll Turkey Burgers
• Ham, Egg & Cheese Pancake Sandwiches
• Jawa Cookies
• White Chocolate Cinnamon Cookie Sandwiches (AKA Wookiee Pies)

One year ago: Blueberry Cinnamon Roll Turkey Burgers

Three years ago: Sausage, Egg & Cheese Kolache

Four years ago: Blue Milk Smoothie

Five years ago: Boozy Margarita Smoothies

Six years ago: Berry Cacao Nib Scone Cakes

Seven years ago: Peanut Butter Birthday Bites

Eight years ago: Birthday Overload Pancakes

Nine years ago: Funfettinutter Cupcakes for Two

Ten years ago: Peanut Butter Cup S’mores Ice Cream

STAR WARS REBEL ALLIANCE CHOCOLATE STRAWBERRY SANDWICH COOKIES

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Yield: 3 dozen Prep Time: 1 Hour 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 3 cups all-purpose flour
• 2/3 cup cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 cup butter, softened
• 1-1/2 cups sugar
• 2 large eggs
• 1-1/2 tsp vanilla extract
• Edible gold dust*

FROSTING

• 1 stick (1/2 cup) unsalted butter, room temperature
• 2 cups (1/2 lb.) powdered sugar
• 2 Tbsp strawberry jam
• Red food coloring

Directions

1. Mix together the flour, cocoa, salt and baking powder in bowl and set aside.
2. In a large bowl, cream butter, sugar together. Followed by the eggs and vanilla.
3. Gradually add the dry flour mixture into the wet mixture. Wrap in plastic and chill for at least one hour.
4. Preheat oven to 350 degrees. Line cookies sheet with parchment paper or silicone baking mats.
5. Roll out the cookie dough on floured counter to 1/8 inch thick. Use a 2-inch round cookie cutter to cut out the cookies.
6. Bake on a lined baking sheet 1-inch apart for 8-10 minutes or until the edges are firm and the centers are slightly soft. Transfer to a cooling rack.
7. Meanwhile, make the frosting. In a medium bowl, beat the butter until creamy then add the powdered sugar and jam. Continue beating until very light and fluffy (if needed, add powdered sugar or milk to reach desired consistency). Add food coloring and mix thoroughly.
8. Place a Rebel Alliance stencil or small cookie cutter over the center of a cookie and dust the gold powder using a dusting wand over the top. Repeat with half of the cookies.
9. Spread about 1 teaspoon filling on each non-decorated cookie and top with a decorated cookie.

Notes

*You could also use powdered sugar but I got better results with the gold powder

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These chocolate covered strawberry sugar cookies taste just like the name suggests! They are a perfect treat for someone special.

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I was so proud of myself for making these as natural as possible (besides the clearly unnaturally colors sprinkles). You see, I used pulverized freeze dried strawberries instead of using extract and/or food coloring to get a pretty pastel pink cookie dough color.

And then I baked them.

Turns out, freeze dried strawberries do not retain their color when baked. Add that tidbit of mostly useless information to you brain. Because as you can see these cookies look more like a grayish purple than pink. Thankfully, purple-ish colors also work for Valentine’s Day. And once you dip it in chocolate and add sprinkles no one will notice.

Of course, feel free to add strawberry extract and/or food coloring if you would prefer a more pink color.

And in the end these cookies really do taste just like a chocolate covered strawberries. They may not have retained the color but did retain the flavor of strawberries! 

The flavor was inspired by one of my favorite local treats, J-POPS chocolate covered strawberry ice pops. I am actually giving away a dozen of these babies along with 6 of those ice pops to one of my Columbus-area followers! So if you’re in the area, head over to my Instagram post to enter.

Otherwise, guess that means you should be adding these ingredients to your grocery list to make this weekend ;-).

Five years ago: Lighter Roasted Garlic & Hemp Seed Fettuccine Alfredo

Six years ago: Red Velvet Creme Brulee for Two

Eight years ago: Valentine’s Funfetti 7 Layer Bars

Nine years ago: Sausage Lasagna Heart Calzone

Ten years ago: Oreo Truffles

CHOCOLATE COVERED STRAWBERRY SUGAR COOKIES

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Yield: 2 dozen Prep Time: 35 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 1/2 cup freeze dried strawberries, processed down to 1/4 cup powder
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick unsalted butter, melted and cooled to almost room temperature
• 1-1/2 cups sugar, plus more for rolling
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract
• 1 tsp strawberry extract (optional)
• Red or pink food coloring (optional)
• 3 oz. semisweet chocolate
• Festive Sprinkles

Directions

1. In a medium bowl, Whisk together flour, strawberry powder, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, milk, and vanilla (and strawberry extract and/or food coloring if desired) and beat until combined. Gradually add flour mixture, mixing until just combined.
3. Place extra sugar in a bowl, roll tablespoons of dough into balls (I use a medium cookie scoop), roll in the sugar, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
6. Place chocolate in a medium glass bowl. Microwave for 15 second intervals, stirring in between, until smooth. Dip side of each cookie in melted chocolate and place back on baking sheets, topping immediately with sprinkles. Allow to harden before serving.

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Combining your favorite fresh strawberry pie with creamy cheesecake into one delicious no-bake pie perfect for summer!

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Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

This may only be my second recipe contribution to #SummerDessertWeek but it sadly is my last (for this year). So I decided to turn one of my favorite summer pies into a no-bake cheesecake pie – because I love cheesecake in any form just as much as this pie so why not combine them!? And all without an oven cause it’s f-ing hot.

No-bake graham cracker crust, filled with no-bake cheesecake filling, topped with Jell-O-fresh strawberry filling, and served with a dollop of fresh whipped cream! I even served mine with a little blueberry on top from our garden because I actually made this for July 4th and it made it all patriotic in color. And it was freaking delicious. 

P.S. You might have noticed some ads in new places. I know that as a reader ads can be a nuisance, but I recently got accepted to Mediavine (which is kind of a big deal) and it will greatly help me fund all the money and time I pour into this little hobby of mine. I hope you understand! I’ll still deliver all the same content you love ;-).

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• Berry Cookie Ice Cream Sandwiches from Our Sutton Place

Sweet Summertime Cakes and Cupcakes:

• Easy Funfetti Cake Batter Cookie Bars from Hezzi-D’s Books and Cooks
• 7 Up Pound Cake from Savory Experiments
• Brownie Cake from Back To My Southern Roots
• Chocolate Cherry Cake Roll from Sweet Beginnings
• Pina Colada Cake from It’s Shanaka
• Easy Summer Beach Themed Cupcakes from Blogghetti

No Bake Treats:

• Strawberry Shortcake Fudge from Sweet ReciPEAs
• No-Bake Strawberry Cheesecake Pie from The Spiffy Cookie

Baked Desserts:

• Mixed Berry Mini Cobblers from Karen’s Kitchen Stories
• Tart Cherry Galette from Cheese Curd In Paradise
• Ice Cream Cone Cupcakes from Big Bear’s Wife
• Blueberry Hand Pies from A Kitchen Hoor’s Adventures

One year ago: Chewy Sweet Corn Cookies

Four years ago: Weekly Meal Plan #20

Six years ago: Pistachio & Toffee Chocolate Chip Cookies

Seven years ago: Chicken and Roasted Red Pepper Pizza with Rosemary Beer Crust

Eight years ago: Baked Turkey Ricotta Meatballs

NO-BAKE STRAWBERRY CHEESECAKE PIE

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Yield: 6 servings Prep Time: 3 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 18 graham crackers, finely crushed (about 2-1/2 cups)
• 6 Tbsp unsalted butter, melted

CHEESECAKE FILLING

• 8 oz. cream cheese, room temperature
• 1/4 cup sugar
• 1 Tbsp milk
• 1/2 tsp vanilla extract

STRAWBERRY TOPPING

• 1/2 cup sugar
• 1/2 cup water
• 2-1/2 Tbsp cornstarch
• Pinch salt
• 2 Tbsp strawberry gelatin
• 1 pint (about 2 cups) fresh sliced strawberries

Directions

1. In a medium bowl, stir the graham cracker crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
2. In a medium bowl, beat together the cream cheese, sugar, milk, and vanilla until blended. Spread evenly in the pie crust.
3. In a medium saucepan over medium heat whisk together the sugar, water, cornstarch, and salt. Cook until clear and thick; remove from heat. Add the gelatin and stir constantly until dissolved. Cool to room temperature.
4. Stir the strawberries into the gelatin mixture then pour into cooled pie crust. Cover and refrigerate until set, about 2 hours.

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Who else loves strawberry spinach salad? What if I served it on top of a pizza crust? Cause that’s what this pizza is all about.

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Are you on team fruit as a pizza topping? Pineapple is usually the fruit in question and personally I think it is amazing on pizza. Especially when paired with ham or bacon. Mmmm deliciousness.

But today I am expanding your horizons to strawberry! It is #BerryWeek after all and I love an excuse to get creative.

After weeks of falling off the wagon, I’ve been trying to get back into the habit of eating more greens, so what better way than to serve one of my favorite warm-weather salads on top of a pizza?

This oil based pizza is topped with all the components you love in strawberry spinach salad: crumbled feta cheese, fresh strawberries, red onion, almonds, and post oven spinach and a balsamic drizzle.

The best part? The strawberries basically get roasted on top. If you’ve never had a roasted strawberry before you are in for a treat.

And of course a balsamic drizzle elevates any pizza. It’s one of my favorite post-own pizza toppings in recent times along with hot honey, fresh greens, and ricotta. Not necessarily all at once…. but maybe ;-).

Wednesday Berry Week Recipes

• Berry Pretzel Dessert by Cindy’s Recipes and Writings
• Berry Sourdough Muffins by Hezzi-D’s Books and Cooks
• Blackberry Glazed Chicken by A Day in the Life on the Farm
• Blueberry and Cream Breakfast Pastry by The Freshman Cook
• Mixed Berry Sangria by Family Around the Table
• Oven Baked Ribs with Blackberry Sauce by Eat Move Make
• Raspberry Danish Pinwheels by A Kitchen Hoor’s Adventures
• Raspberry Peach Jam by The Redhead Baker
• Strawberry Spinach Salad Pizza by The Spiffy Cookie
• Strawberry, Bacon & Brie Panini with Balsamic Honey Sauce by Sweet Beginnings

One year ago: Pesto Chicken Salad

Four years ago: Taco Hummus

Five years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Six years ago: Homemade Whole Wheat Bread Bowls

Seven years ago: S’mores Puppy Chow

Nine years ago: Banana Foster Cream Pie

STRAWBERRY SPINACH SALAD PIZZA

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Yield: 2-3 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp olive oil
• 1 cup crumbled feta cheese
• 1/4 cup pizza cheese blend, shredded
• 4 fresh strawberries, sliced
• 1/4 cup thinly sliced red onion
• 1 Tbsp toasted almond slices
• 1 cup chopped spinach
• 2 Tbsp balsamic vinegar (or balsamic reduction)

Directions

1. Place pizza stone on middle rack and allow to preheat in the oven to 450 degrees, for at least 10 minutes.
2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
3. Evenly brush on the olive oil,followed by feta cheese, pizza cheese, strawberries, red onion, and almond slices. Transfer to the pizza stone (without removing from the oven) and bake for 15-20 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
4. Allow to cool 5 minutes. Top with spinach, drizzle with balsamic, slice and serve.

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Three layers of rich, fluffy chocolate cake are topped with a quadruple-berry ginger buttercream for a cake you won’t soon forget.

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You know I thrive on food holidays and virtual themed blogger events and this week is no different – welcome to #BerryWeek!

Technically, as you may have guessed as it is Tuesday, today marks day two of the festivities but yesterday I announced my virtual bake sale with #BakersAgainstRacism, benefiting the Columbus Urban League, and didn’t want to overload myself.

To make up for showing up to the party a day late I am starting with this showstopper of a cake!

I’m not much of a cake decorator. Occasionally I find the patience to do a proper crumb coat, and then use all the tools to artfully spread the frosting and decorate, but damn am I glad naked cakes became a thing.

Naked cakes are basically cakes that only have a crumb coat on them, showing little peek-a-boo shadows on the cake layers, giving them a more rustic appearance (all I needed was my cake leveler, turn table, and frosting smoother). Top with some carefully placed garnish and you have yourself a cake that’s just begging you to dive in.

This three-layer chocolate cake is complimented by a buttercream frosting made with four types of berries: strawberry, raspberry, blackberry, and blueberry. I also added a bit of ginger and lime. The end result is a playful blend of flavors, none overpowering the other.

But when you are a household of two, what on earth are you going to do with a three layer cake?

Our neighbors’ daughter is one of the many seniors this year to miss out on various high school memories, so I decided to gift it to them for her graduation which happened a day before I baked this cake.

I carefully stuck that slice of cake right back where it came from, smoothed it over (yes I told them, and yes they ended up giving us that slice and another for us to enjoy), added chocolate script, and carried it next door!

I love gifting unsuspecting people surprise baked goods, especially this baby that came out even better than expected!

Tuesday Berry Week Recipes

• Homemade Berry Vinegar by Palatable Pastime
• Naked Chocolate Cake with Mixed Berry Ginger Frosting by The Spiffy Cookie
• Raspberry Crostata by A Kitchen Hoor’s Adventures
• Spinach and Berry Salad with Grilled Steak by A Day in the Life on the Farm

Five years ago: Banana Split Ice Cream Sandwich Cake

Six years ago: USA Soccer Cake

Seven years ago: Cinnamon-Chocolate Chip Pancakes

Nine years ago: Homemade Whole Wheat Pita Bread

NAKED CHOCOLATE CAKE WITH MIXED BERRY GINGER FROSTING

Print

Yield: 12 servings Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

• 2-1/2 cups all-purpose flour
• 2-1/2 cups sugar
• 1-1/4 cups cocoa powder
• 2-1/2 tsp baking soda
• 1-1/4 tsp baking powder
• 1 tsp salt
• 1-1/4 cups milk
• 1-1/4 cups warm water
• 1/2 cup plus 2 Tbsp vegetable oil
• 2 eggs, plus 1 egg yolk
• 1 tsp vanilla extract

FROSTING

• 3 sticks (1-1/2 cup) unsalted butter, room temperature
• 6 cups (1-1/2 lb.) powdered sugar
• 1/3 cup pureed mixed berries* (about 3/4 cup whole berries)
• 1-1/2 tsp fresh ginger
• 1-1/2 tsp fresh lime juice
• 1/4 tsp salt
• Fresh berries, candied ginger, and lime zest for garnish

Directions

1. Preheat oven to 350 degrees. Lightly coat three 9-inch cake pans with nonstick spray or butter and lightly flour. Set aside.
2. For the cake: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together the milk, water, oil, eggs, and vanilla. Add the combined wet ingredients to the bowl of dry ingredients and stir to combine until smooth.
4. Distribute cake batter evenly between the prepared cake pans. Bake for 25-30 minutes, until a toothpick or cake tester inserted in the center comes out clean.
5. Remove from the oven and allow to cool for 10 minutes. Remove from pans and allow to cool completely on wire rack. If needed, slice off the tops of the cakes to make them level.
6. While the cakes are cooling, make the frosting. In a medium bowl, beat the butter until creamy then add the powdered sugar, pureed berries, lime juice, ginger, and salt. Continue beating until very light and fluffy (if needed, add powdered sugar or milk to reach desired consistency).
7. Once the cake layers are cool, spread frosting over the top of each layer, stack, and cover the outside of the cake with more frosting, smoothing with a straight spatula or bench scraper.
8. Decorate with fresh berries, candied ginger, and lime zest.

Notes

I used strawberries, blackberries, blueberries, and raspberries

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it

You can’t think “school” without peanut butter and jelly, so send your kids back to school with one of these PB&J muffins.

I don’t have kids do the concept of going back to school is only in my memory. I do still see the impacts of whether school is in session however as we have students in our lab. But college students aren’t really the same kind of “going back to school” that phrase usually implies.

Either way, it’s a trend that is starting to creep up in people’s minds and as such the blogging community it following suit by hosting BackToSchoolTreats week!

To me the most iconic school item is a peanut butter and jelly sandwich. I learned at a young age that the perfect way to make said sandwich was to put peanut butter on both slices of bread with the jelly in between to ensure the bread wouldn’t get soggy from prolonged contact with the grape jam.

I remember coming home requesting my dad to make them as such and not only did he agree to do so, he thought it was a great idea! Clearly a problem solver from a young age. So to kick off the week, I made peanut butter muffins with strawberry jam in the middle.

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Baked Funfetti Doughnuts from Tara’s Multicultural Table
Bakery Style Blueberry Muffins from Comfortably Domestic
Breakfast Cookies from Home Sweet Homestead
Brioche Bread Pudding from Simply Healthyish
Chocolate Chip Maple Pecan Granola from Family Around the Table
Chocolate Malt Waffles from A Day in the Life on the Farm
Coconut Oatmeal Breakfast Bars from The Beard and The Baker
Homemade Honey Buns from The Domestic Kitchen
Nutella Waffles with Strawberry Syrup from The Redhead Baker
Oatmeal Pear Bars from Karen’s Kitchen Stories
PB&J Overnight Oats from Jolene’s Recipe Journal
Peaches and Maple Crunch Breakfast Jars from My Sweet Zepol
Peanut Butter & Jelly Muffins from The Spiffy Cookie
Triple Berry Overnight French Toast from The Nifty Foodie

Back to School Snacks:
Lavender Rice Krispie Treats from Nik Snacks
Peanut Butter Chocolate Chip Granola Bars from Simple and Savory

Back to School Desserts:
‘Ah! Sunflower’ Cupcakes from Culinary Adventures with Camilla
Almond Joy Cupcakes from Daily Dish Recipes
Back-to-School Sundae from Our Good Life
Caramel Apple Back to School Cupcakes from Big Bear’s Wife
Caramel Apple Dip from The Mandatory Mooch
Chocolate Cupcakes with PB Fluff Buttercream from A Kitchen Hoor’s Adventures
Easy Chocolate No Bake Cookies from Jen Around the World
Chocolate Pudding & Caramel Parfait from Girl Abroad
Oatmeal Cream Pie Layer Cake from Love and Confections
Vanilla Bean Pudding Pops from Hardly A Goddess

Back to School Drinks:
Caramel Apple Iced Tea from For the Love of Food
Dairy-Free Apple Pie Smoothie from Frugal & Fit
Iced Apple Ginger Ale from Kelly Lynns Sweets and Treats
Iced Salted Caramel Latte from Hezzi-D’s Books and Cooks

Like any good themed recipe week, there’s also a giveaway! Scroll to the bottom of this post for more information about the sponsors of #BacktoSchoolTreats and how to win. Sponsored items used in this recipe: Dixie Crystals brown sugar, Taylor & Colledge vanilla bean paste, and Sweets & Treats cupcake liners.

Three years ago: Raspberry Moscow Mule Float

Four year ago: Super Veggie Sandwich

Five years ago: Blueberry White Chocolate Brown Butter Cookies

Six years ago: Potato, Squash and Goat Cheese Gratin

Eight years ago: Cream Cheese Chicken Enchiladas

PEANUT BUTTER & JELLY MUFFINS

Makes 12

Ingredients:

2 1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

2/3 cup Dixie Crystals brown sugar

6 Tbsp unsalted butter, melted and cooled

1/2 cup creamy peanut butter

2 eggs

1 cup milk

1/2 tsp Taylor & Colledge vanilla bean paste

3/4 cup peanut butter chips

10 oz. jar favorite jam/jelly (I used strawberry)

Directions:

1. Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, salt and brown sugar.
3. In a large bowl, whisk together the melted butter and peanut butter until smooth. Add eggs, milk, and vanilla and whisk until smooth. Add flour mixture and stir until just combined. Fold in chocolate chips (batter will be thick).
4. Divide half of the batter into prepared muffin tin. Place a teaspoon of jam into the center of each. Top with remaining batter.
5. Bake for 17-20 minutes, or until the top of the muffin springs back when lightly pressed.
6. Cool on a wire rack.

Source: Adapted from Peanut Butter Chocolate Chip Muffins by Beantown Baker (Guest Post)
Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS