Strawberry Shortcake Cheesecake Rolls

 

 Sweet, creamy, and irresistibly delicious! These Strawberry Shortcake Cheesecake Rolls combine soft, fluffy cake, luscious cheesecake filling, and fresh strawberries for a dessert that’s both elegant and fun to eat. A perfect treat for any occasion! 

Ingredients:

For the cake:

• 1 box (15.25 oz) yellow cake mix
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• 3 large eggs
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• 1 cup water
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• ⅓ cup vegetable oil
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• For the cheesecake filling:
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• 8 oz cream cheese, softened
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• ½ cup powdered sugar
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• 1 tsp vanilla extract
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• 1 ½ cups heavy whipping cream
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• 2 tbsp powdered sugar
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• For the strawberry topping:
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• 2 cups fresh strawberries, hulled and sliced
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• 2 tbsp granulated sugar

Instructions:

Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper. ( 5 minutes)

Prepare the cake mix according to package directions, adding eggs, water, and oil. Mix until smooth. ( 3 minutes)

Pour batter into the prepared pan and spread evenly. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. ( 15-18 minutes)

Remove the cake from the oven and allow it to cool for 5 minutes. Then, invert the cake onto a clean kitchen towel and carefully peel off the parchment paper. ( 10 minutes)

While the cake is cooling, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. ( 3 minutes)

In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. ( 3-4 minutes)

Gently fold the whipped cream into the cream cheese mixture until well combined. ( 2 minutes)

Spread the cheesecake filling evenly over the cooled cake, leaving a small border around the edges. ( 3 minutes)

Roll the cake up tightly from one end using the towel to help guide it. ( 5 minutes)

Slice the roll into 1-inch pieces. ( 3 minutes)

For the strawberry topping: Mix sliced strawberries with sugar and let sit for 10 minutes to release their juices. ( 10 minutes)

Serve the cheesecake rolls topped with fresh strawberries and some of the juices. ( 2 minutes)

Prep Time: 20 minutes | Baking Time: 18 minutes | Assembling & Cooling: 25 minutes | Total Time: ~1 hour 3 minutes

Kcal: 230 kcal per roll (approx.) | Servings: 12 rolls

Monterey Sausage Pie

 

Ingredients

• 1 pound of sausage

• 1 cup of diced red pepper

• 1 sweet onion diced (Walla Walla or Vidalia)

• 1/2 cup of diced mushrooms brown or white

• 3 teaspoons of fresh minced garlic or equivalent

• 1 and 1/3 cups of milk

• 3 eggs

• 3/4 cup of Bisquick or similar baking mix

• 3/4 teaspoon of sage

• 1/4 teaspoon of pepper

• 2 and 1/2 cups of Monterey Jack cheese grated

Instructions

Preheat Oven: Preheat the oven to 400°F.

Brown Sausage: In a skillet, brown a pound of sausage.

Prepare Vegetables: Dice red pepper, onion, and mushrooms. Add them to the skillet with the sausage.

Add Garlic: Add minced garlic to the skillet and sauté with the sausage and veggies.

Prepare Batter: In a separate bowl, mix 1 and 1/3 cups of milk, 3 eggs, 3/4 cup of Bisquick, 3/4 teaspoon of sage, and 1/4 teaspoon of pepper. Whisk until smooth.

Combine Cheese: Mix in 2 cups of grated Monterey Jack cheese into the meat and veggie mixture in the skillet. Save about 1/2 cup of cheese for garnish.

Assemble: Pour the skillet mixture into a greased deep-dish pie plate. Pour the batter from the mixing bowl on top.

Bake: Bake in the preheated oven for 20 to 25 minutes.

Garnish: Sprinkle the remaining 1/2 cup of cheese on top and bake for an additional 1 to 2 minutes, just until the cheese is melty.

Cool and Serve: Allow the pie to cool for a few minutes before serving.

Pineapple Upside Down Cupcakes

 

Why You’ll Love This Recipe

• Tropical Flair: The juicy pineapple and rich caramel flavors make these cupcakes irresistible.
• Miniature & Cute: Perfectly portioned for individual servings—no slicing required!
• Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
• Perfect for Any Occasion: Great for birthdays, holidays, or just because.

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Ingredients You’ll Need

For the Topping:

• 1/2 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 can (20 oz) pineapple slices (reserve the juice for the batter)
• Maraschino cherries (optional, for garnish)

For the Cupcake Batter:

• 1 box yellow cake mix (or your favorite homemade recipe)
• 1/4 cup reserved pineapple juice
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract

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Step-by-Step Instructions

1. Preheat and Prep

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Drain the canned pineapple slices, reserving 1/4 cup of the juice for the batter. Cut the pineapple slices into smaller rounds to fit the bottom of each cupcake liner.

2. Make the Topping

1. In a small bowl, stir together the melted butter and brown sugar until combined.
2. Spoon about 1 teaspoon of the brown sugar mixture into the bottom of each cupcake liner, spreading it evenly.
3. Place a small pineapple round in the center of each liner. Add a maraschino cherry in the middle of the pineapple slice if desired.

3. Prepare the Cupcake Batter

1. In a large mixing bowl, combine the cake mix, reserved pineapple juice, vegetable oil, eggs, and vanilla extract.
2. Beat with a hand mixer or whisk until smooth and well combined (about 2 minutes).

 Assemble the Cupcakes

1. Spoon the batter gently over the pineapple slices, filling each liner about 2/3 full.
2. Be careful not to disturb the pineapple topping.

5. Bake the Cupcakes

1. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
2. Remove from the oven and let cool in the pan for 5 minutes.

6. Flip and Serve

1. Carefully flip each cupcake onto a cooling rack or plate, revealing the caramelized pineapple topping.
2. Let cool completely before serving.

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Serving Suggestions

• For Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
• At Gatherings: Arrange on a platter for potlucks, parties, or holiday celebrations—they’re always a hit!
• With Coffee or Tea: Pair with a hot drink for an afternoon treat.
• Meal Prep: Store in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

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Pro Tips for Success

• Use Fresh Pineapple (Optional): If you have fresh pineapple, slice it thinly and use it in place of canned slices.
• Don’t Skip the Cherry: The pop of red from the maraschino cherry adds a festive touch.
• Make Mini Cupcakes: Use a mini muffin tin for bite-sized versions—just reduce the baking time to 10–12 minutes.
• Enhance the Flavor: Add a splash of rum or coconut extract to the batter for a tropical twist.

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Final Thoughts

These Pineapple Upside Down Cupcakes are a sweet, tropical treat that’s perfect for any occasion. With their gooey caramelized topping, tender cake, and juicy pineapple, they’re a dessert that’s as fun to make as they are to eat.

So grab your pineapple slices, melt that butter, and bake up these adorable, fruity cupcakes. One bite of these caramelized, pineapple-packed delights, and you’ll feel like you’ve brought the taste of the tropics straight to your kitchen—one sweet, golden cupcake at a time! 

Key Lime Pie

 

How to Store Key Lime PieCover the cooled Key lime pie tightly with storage wrap or foil. Store in the refrigerator for up to three days. Serve chilled.Can You Freeze Key Lime Pie?Yes! You can freeze Key lime pie for up to three months (but make sure you don’t add whipped cream or toppings until after it’s thawed). If you plan to freeze the pie, bake it in a foil pan. Wrap the cooled pie in at least one layer of storage wrap, then follow it up with at least one layer of foil. Thaw in the refrigerator overnight.

Ingredients:

• 3 cups sweetened condensed milk
• ¾ cup key lime juice
• ½ cup sour cream
• 1 tablespoon grated lime zest
• 1 (9 inch) prepared graham cracker crust

• PREPARATION:

  How To Make Key Lime Pie

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
  3. Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
  4. Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.

  Enjoy !