Prep Time: 1 hour 

Cook Time: 25 mins

Yields: 1 cake

Ingredients:

Strawberry Puree:

• ​​3/4 pound fresh strawberries, rinsed and hulled

Cake: 

• 2 1/2 cups flour
• 1 1/2  tsp baking powder
• 1/2 tsp baking soda
• 1/2  tsp salt
• 3/4 cup unsalted butter, softened to room temperature
• 11/2  cups granulated sugar
• 5 large egg whites
• 1/3 cup sour cream 
• 2 tsp pure vanilla extract
• 1/2 cup milk 
• 1/2 cup reduced strawberry puree 
• Optional: 1–2 drops of red or pink food coloring

• Strawberry cream cheese frosting:

• 1 cup freeze-dried strawberries
• 8 oz brick cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 2 1/2 cups confectioners’ sugar
• 1 1/2  tbsp milk
• 1 tsp pure vanilla extract
• 1/8 tsp salt

• Instructions:
• 1. Start by making the reduced strawberry puree, puree strawberries, simmer on medium heat for about 20 mins, then let cool.
• 2. Preheat oven to 350 degrees and grease two nine-inch round cake pans.
• 3. Whisk the flour, baking powder, baking soda and salt.
• 4. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until creamed. Beat the egg whites, sour cream, and vanilla extract.
• 5. Incorporate the dry ingredients on low speed, then slowly pour in the milk. 
• 6. Pour the batter into the cake pans and bake for around 25 minutes, then let the cakes cool.
• 7. Using a blender, process the strawberries till a powder is formed. In the stand mixer, fitted with a paddle attachment, beat the cream cheese till smooth, then incorporate the butter. Next, beat in the confectioner’s sugar, milk, and strawberry powder.
• 8. On the bottom layer of cake spread the strawberry puree, then stack the second cake on top. Ice the rest of the cake and store in the refrigerator till ready to serve.

Prep Time: 20 mins

Cook Time: 10 mins

Yields: 6 cookies

Ingredients:

• 4 tbsp unsalted butter, melted
• 1/3 cup granulated sugar 
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1 tsp red food coloring
• 1/2 cup all-purpose flour
• 1 and 1/2  tablespoons unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4  tsp fine salt

Instructions: 

1. Combine the melted butter, egg yolk, sugar, vanilla extract, and red food coloring. 
2. Then add the flour, cocoa powder, baking soda, and salt and stir to combine. 
3. Roll out the dough and cut out heart shapes.
4. Sprinkle sugar over, bake for 10 minutes at 350 degrees, and allow to cool. 

Prep Time: 20 mins

Cook Time: 50 mins

Yields: 12 bars

Crust:

• 1/2 cup unsalted butter, melted
•  1/4 cup granulated sugar
•  1 1/2 tsp pure vanilla extract
•  1/4 tsp salt
•  1 cup all-purpose flour

Filling:

•  3/4 cup raspberry preserves
•  15-17 fresh raspberries

Streusel:

•  1/2 cup old-fashioned oats
•  1/3 cup packed light or dark brown sugar
•  1/2 tsp ground cinnamon
•  1/4 cup all-purpose flour
•  1/4 cup unsalted butter
• Instructions: 

1. Preheat your oven to 300 degrees
2. Combine melted butter, granulated sugar, vanilla salt, and flour to make the dough for the crust
3. Flatten your dough into an 8×8 shallow baking dish
4. Bake for 15 minutes
5. To make the streusel, combine your cold butter, oats, brown sugar, cinnamon, and flour.
6. Add your preserves and raspberries over the hot crust, and then the streusel crumble
7. Raise your oven temperature to 350 and bake for 35 minutes
8. Allow two hours to cool and enjoy!

Prep Time: 50 mins

Cook Time: 20 mins

Yields: 15 cupcakes

Ingredients:

• 1 3/4 cups flour 
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4  cup granulated sugar
• 3 large egg whites
• 1/4 cup sour cream 
• 2 tsp pure vanilla extract
• 1/3 cup whole milk
• 1/4 cup reduced strawberry puree 

White chocolate strawberry frosting:

• 1 cup freeze-dried strawberries
• 3/4 cup unsalted butter
• 1 1/2 cups confectioners’ sugar
• 5 ounces white chocolate, melted and slightly cooled 
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 1/8 tsp salt

Instructions:

1. Make and cool the reduced strawberry puree (see strawberry cake for instructions).

1. Preheat the oven to 350 degrees and line a 12-cup muffin pan with cupcake liners
2. Whisk together cake flour, baking powder, baking soda, and salt.
3. Beat butter and sugar on high until smooth, about two minutes, scraping down the bowl as needed.
4. Beat in egg whites on high until combined, about two minutes, then add sour cream and vanilla, mixing well.
5. Add dry ingredients on low speed until just incorporated, followed by the milk, mixing slowly until combined.
6. Whisk in strawberry puree until smooth and no lumps remain.
7. Fill cupcake liners and bake for 20–22 minutes
8. Melt chopped white chocolate in 20-second increments, stirring until smooth, and let cool for 20 minutes.
9. Process freeze-dried strawberries into a powder and set aside.
10. Beat butter on medium speed for one minute, then add confectioners’ sugar and strawberry powder on low speed.
11. Stir in cooled white chocolate
12. Add cream, vanilla, and salt, and beat for one more minute.