This Lemon Blackberry Cake with lavender French buttercream is the perfect cake for summer! Every bite of this lavender cake is filled with incredible flavor, reminiscent of a summery, sunny French countryside. You’ll love the not-too-sweet cake and cream combined with the zesty lemon and...
An easy 30-minute Instant Pot Dulce de Leche recipe. This is a 1-ingredient recipe! Sweetened condensed milk is cooked until it becomes a thick and creamy caramel-like indulgence you can use for many dessert recipes.
P.S. We added our Amazon affiliate links to our favorite tools used in this recipe.
Hey, hey! Valentina with Valentina’s Corner here. I am really excited to share this recipe with you because it’s a lifesaver. Growing up in a Ukrainian home, dulce de leche (cooked condensed milk or zgushchonka in Ukrainian) was a must-have in the home as we use it for many traditional recipes. We always had (and have) a few cans stored in the refrigerator.
Dulce de leche is life. Ha, teasing. It is basically sweetened condensed milk heated until it thickens and caramelizes. (The deliciousness you sit and eat with a spoon when a dessert craving kicks in;). Admit it, you’re guilty of this :)..)
We used to always prepare it with a slow cooker but that takes considerably more time. If you have an instant pot (pressure cooker), this 30-minute version is going to become your new favorite. You get the same results in a fraction of the time.
How to make dulce de leche in an instant pot?
Wash pint-sized mason jars, lids and bands with soapy warm water. Dry the jars. (This keeps the jars from exploding.)
Pour sweetened condensed milk into mason jars. Secure with lids.
Add the jars into the instant pot. Pour water into the pressure cooker just below the lids.
Cook 30-minutes with a quick release of pressure. Cans will be HOT, remove them with a canning jar lifter.
Cover jars with a kitchen towel and allow to cool. Don’t open the jars until they have completely cooled.
NOTE: When removing the jars, the dulce de leche may seem runny and not fully cooked, no worries. It will thicken more as it fully cools.
How long should I cook the condensed milk?
The cook time will depend on how thick and dark you like the dulce de leche:
30-minutes cook time will result in a golden creamy dulce de leche.
35-minutes cook time will result in a dark brown rich color andit will be really thick. (This would be the same consistency and color you’d get if you have ever purchased it at the store.)
How to store dulce de leche?
You can store the dulce de leche in the refrigerator in the jars 2-3 weeks.
NOTE: You can fit up to three mason jars into a standard pressure cooker. If you need more than two jars, add another one when cooking.
This No-Bake Cheesecake is an elegant, crowd pleasing summer dessert. From the crust to the velvety whipped cheesecake center, this is 100% a NO-BAKE dessert. Mascarpone cheese elevates the flavor and texture of this easy no bake cheesecake and it doesn’t get any easier!
The double strawberry topping is lip-smacking good and you will want that strawberry sauce on all of your desserts. We recreated this cheesecake recipe after a slice I fell in love with in Maui (more on that below!)
No-Bake Cheesecake Recipe:
There’s an interesting story behind this no-bake cheesecake. On our last trip to Maui, we visited a fancy restaurant named Monkey Pod. The food was awesome but the best thing was the slice of strawberry cream pie we shared at the end of our meal. It was tall, gorgeous, silky as can be, and $10 a slice! I probed the waitress about it (of course I did!) and she said they mixed mascarpone with whipped cream so I set out to experiment!
Their original pie had a baked pie crust which I tested, but I couldn’t resist using this no-bake crust. It was crazy easy, just as good, and it makes this a true no-bake dessert. Most graham cracker crusts are pre-baked but the amount of butter here holds the crust together so baking is not necessary at all.
Ingredients for Easy No Bake Cheesecake:
We tested these proportions over and over until we got the perfect no-bake cheesecake consistency. It is easy to slice, whipped, airy, rich and decadent.
The mascarpone is key here – it stabilizes the whipped cream and makes this cheesecake taste like… a $10 slice at a fancy restaurant!
Make sure to use FRESH lemon juice. It cuts the sweetness and balances the cake.
A variety of sweet crunchy cookies can be used for a crumb crust and each will give a different flavor profile. We used graham crackers because we usually have them on hand, but these will all work:
Chocolate Oreo Cookies (cream removed)
To crush the crackers, put them into a ziploc bag, removing any excess air and crush with a rolling pin. You can also pulse them in a food processor until fine crumbs form then follow instructions in print-friendly recipe below.
Make Head Tip: This no-bake cheesecake (the crust, filling and syrup) can be made up to 3 days ahead which is perfect for entertaining.
Watch How to Make Cheesecake with Strawberry Topping:
Watch Natasha make this Easy No-Cook Cheesecake Recipe. I wasn’t kidding when I said it was easy! If you enjoy our videos, please subscribe to our cooking channel on Youtube and click the bell icon so you will be the first to know when we post a new video!
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No-Bake Cheesecake Recipe with Strawberry Topping - YouTube
From the crust to the velvety whipped filling, this is 100% a No-Bake Cheesecake. The mascarpone cheese elevates the flavor and texture of the cheesecake. It is an elegant, crowd pleasing summer dessert.
Ingredients for Graham Cracker Crust:
1 1/2 cups graham cracker crumbs ((from 12 whole crackers))
1 Tbsp granulated sugar
8 Tbsp unsalted butter (1 stick)
Ingredients for No Bake Cheesecake:
8 oz cream cheese (at room temperature)
2/3 cup granulated sugar
1 1/4 cups heavy whipping cream (chilled)
12 oz mascarpone cheese (chilled)
2 Tbsp lemon juice (freshly squeezed)
8 oz Fresh Thin-Sliced Strawberries
1 Strawberry Sauce Recipe (strained and chilled)
Make the Strawberry Sauce and strain through a sieve, pushing on the solids with a spatula to get as much syrup as possible. Set aside to cool to room temperature or cover and refrigerate if making ahead of time. Strained strawberry sauce will keep
How to Make No Bake Cheesecake:
In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9″ springform pan going 1/2″ up the sides. Freeze 15 minutes or refrigerate 30 minutes for crumbs to set.
In a large mixing bowl, combine 8 oz cream cheese and 2/3 cup granulated sugar. Beat on medium/high speed 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
In a separate mixing bowl, using a clean electric hand mixer, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended. Fold in 2 Tbsp lemon juice, adding 1 Tbsp at a time and folding until well incorporated.
Transfer cheesecake filling over the chilled crust and refrigerate at least 4 hours or overnight until completely chilled. Arrange sliced strawberries in rings over the top and brush the strained strawberry sauce over the top and serve extra strawberry sauce over each slice.
This no-bake cheesecake (the crust, filling and syrup) can be made up to 3 days ahead which is perfect for entertaining.
Have you ever tried making a no-bake cheesecake? It’s so easy and good, it might just spoil you forever!
Must-try Berry Crumb Cake Recipe with a buttery crunchy topping, juicy layer of strawberries, blueberries and blackberries and a soft, airy cake. This crumb cake rises beautifully and looks stunning. No one has to know it’s SUPER EASY!
There is a surprising liquid ingredient in this cake which creates light and fluffy forkfuls of cake. Watch the crumb cake video recipe and print the recipe below!
We love this crumb cake because it’s very forgiving and you can use a variety of fruit to make it your own; even summer stone fruit like sliced peaches, plums or cherries… yum! I hope this becomes a new favorite for you.
Club Soda or Seltzer Water in Baking:
Have you tried using sparkling water in baking? The more carbonated the better! The air bubbles make baked goods fluffier along with pancakes, waffles and batters like tempura. Try your own experiments, replacing water with sparkling water/ club soda or setlzer water and see what happens!
Can I use frozen berries in baking?
Fresh berries work best for this cake. If you are unable to get all 3 berries fresh, you can sub one of them with frozen but they may be more likely to sink deeper into the cake or discover the top of the cake.
You can also use ONLY strawberries, or only blackberries or blueberries and have it just a single berry cake. It will still be just as delicious.
If using all frozen berries, it would probably take a little longer to bake but check at 45 minutes for doneness.
How to Test a Cake for Doneness:
Most cake recipes will provide a range for baking times because not all ovens are created equal; some run hotter than others. If you want to ensure you are baking a moist cake, it’s always best to start checking a cake at the earlier timing given.
How to tell when a cake is done? It’s as simple as inserting a toothpick or thin wooden skewer into the center of a cake. You know the cake is done if there are no streaks of wet batter clinging to the toothpick. A few crumbs are ok but not wet batter.
Watch How to Make this Cake:
Watch Natasha Make this easy Crumb Cake. Let me know how many “TRICK SHOTS” you spot in the video and what you thought of that. I would love to hear your feedback!
Berry Crumb Cake Recipe has a buttery crunchy topping, juicy layer of strawberries, blueberries and blackberries and a soft, airy cake. The crumb cake rises beautifully and looks stunning. No one has to know it was SUPER EASY!
Prep: Preheat oven to 350˚F. Line the bottom of a springform pan with a ring of parchment paper. Grease sides lightly with butter.
In a large mixing bowl using an electric hand mixer (or stand mixer), beat together eggs and sugar on high speed 5 minutes until thick. Stir in 1/4 cup olive oil.
In a separate small bowl, whisk together flour and baking powder. Add 1/2 flour mixture to the batter, mixing on low speed just until incorporated.
Stir in 1 Tbsp lemon zest and 1 tsp vanilla. With the mixer on low speed, add 1/3 cup club soda, mixing until incorporated.
Add remaining 1/2 of flour mixture, transfer to prepared pan and even out the top with a spatula. Place berries somewhat evenly over the top.
How to Make Crumb Topping & Assembly:
In a medium bowl, combine the crumble topping ingredients. Rub the butter and flour together with your finger tips to create crumbs. Bake 45-50 min. until golden brown on top and a toothpick inserted in the center comes out clean. Ours was perfect at 48 min and be sure not to over-bake or the cake will turn out dry.
*For the berries, we used a combination of hulled and halved strawberries, whole blueberries and blackberries
I’d pass you a slice of this loaded berry cake if I could! If you bake this cake, or any of our cakes, let me know and I’d love to see you post a picture of it in our private Facebook group (click here and request to join). Have a delicious week my friends!
This Easy Strawberry Cake has nearly 2 pounds of fresh summer strawberries. The cake has a soft, lightly sweet, and moist crumb with bursts of strawberry flavor in every bite. One of our all-time favorite strawberry recipes.
This strawberry cake is winning in every way: simple ingredients, easy to make, perfect for entertaining and completely yummy. Everything about this cake is good (in an eyes roll back when you take a bite followed by several mmm’s way). This is one crowd-pleasing dessert, but (so you can’t say I didn’t warn you) it disappears fast!
This recipe is based on our wildly popular blueberry cake which was an instant hit and continues to be one of the top 5 recipes on our blog (out of 800+). Enjoy this my friends!
Wait until you try the super simple strawberry sauce. It will make you want to lick your plate – it’s just THAT good! You will add it to your regular rotation for pancakes, waffles, crepes, as a dip for soft French bread,… the list goes on.
Ingredients for Strawberry Cake & Strawberry Sauce:
The ingredients here are simple and inexpensive pantry staples. This cake is loaded with fresh strawberries inside and out. The easy strawberry sauce comes together quickly in a food processor or blender and makes every bite luscious.
Can I substitute sour cream with Greek yogurt?
Yes! You can substitute sour cream with a plain Greek yogurt. Whole milk yogurt is best and will yield the best results.
*How to Measure Flour Correctly: spoon flour into a dry ingredients measuring cup and scrape off the top with a straight edge. Why? If you push your measuring cup into the flour bin, it will compacts the flour and you’ll end up with too much. I have tested this with a kitchen scale and it can be up to 25% more flour by weight when compacted. True story! Watch our easy video tutorial on how to measure correctly
Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.
How to Make Easy Strawberry Cake:
In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.
Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined.
In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and 1/4 tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined.
Pour half of the batter into prepared pan. Top with 6 oz of diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries, cut-side-down, pressing them down just slightly into the batter. Bake at 375˚F for 45-55 minutes (mine was perfect at 50 min), or until a toothpick inserted into center comes out clean without wet cake batter. Let cake rest in pan 15-20 min then remove ring and cool to room temp or until just lightly warm.
While the cake is baking, make the strawberry sauce: In a blender or food processor, combine 16 oz strawberries and 1/4 cup sugar (or add sugar to taste) and blend until pureed.
Allow cake to rest in the pan for 15 to 20 minutes then run a thin spatula around edges to loosen from pan. Cool until just warm or at room temperature. To serve, dust with powdered sugar if desired and drizzle individual slices generously with strawberry syrup.
*To measure flour correctly: spoon flour into a dry ingredients measuring cup and scrape off the top with a straight edge.
I’d pass you a generous slice if I could! I hope you’re all enjoying summer and all the best of summer; the tastiest strawberries, juicy watermelon, ALL the berries, stone fruit,… Speaking of fruit cakes, don’t miss our easy summer peach cake or our most popular blueberry lemon cake!
P.S. Are you making anything fun with summer fruit? I’d love to hear your creative ideas in a comment below!
An easy Banana Bread Recipe that is loaded with ripe bananas, tangy sweet raisins and toasted walnuts. This is one of our favorite ripe banana recipes and even better with overripe bananas!
This is my husband’s recipe which he has perfected over the years and he is known for his Banana Bread! He makes it frequently and it always disappears fast! It’s super moist and makes a great breakfast on-the-go. We never have over-ripe bananas that go to waste.
How to Ripen Bananas:
Quick Oven Method: If your bananas are a little green and you want them to ripen quicker, place them on a baking sheet and bake at 250˚F for 15 to 20 minutes depending on the initial ripeness of the bananas.
24 Hour Counter Method: If you are willing to wait 1 day, you can place the bunch of bananas (without separating them) in a paper bag, cover and leave at room temperature. Bananas emit ethylene which causes ripening. Adding an apple to the bag will speed up the process.
Can I Freeze Bananas?
If you have overripe bananas and aren’t ready to make banana bread, don’t throw them away! How to Freeze Bananas: place them un-peeled in a freezer safe ziploc bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread. You can also freeze them peeled and cut into pieces for easier use in smoothies. P.S. You can also freeze a whole banana bread with the same method!
Ingredients for Banana Nut Bread:
Substitutions for a Healthy Banana Bread:
My sister Anna made this into a honey banana bread; replacing sugar with honey.
Use organic whole wheat flour instead of all-purpose flour.
Replace 1 Tbsp of flour with 1 Tbsp Ground flaxseed.
Reduce sugar to 1/2 cup with very ripe bananas; they add plenty of sweetness
Can I Omit Walnuts and Raisins?
YES! The recipe will still work if raisins and walnuts are omitted. We make it nut-free all the time due to a walnut allergy in the family. You will still have the softest, super moist and scrumptious banana bread! You can also replace with some chocolate to make a chocolate chip banana bread.
How to Make Banana Bread (Video Tutorial):
Watch Natasha make this moist banana nut bread. You will be surprised how easy it is! We will never stop loving this recipe! If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you’ll be the first to know when we post a new video.
Moist Banana Bread Recipe - YouTube
Now go forth and make some moist and loaded banana nut bread!
Moist Banana Bread Recipe
This Banana Bread Recipe is loaded with ripe bananas, tangy sweet raisins and toasted walnuts. It is one of our favorite ripe banana recipes and even better with overripe bananas.
3 (medium/large) ripe bananas (mashed with a fork)
½ cup unsalted butter ((8 Tbsp) at room temperature)
3/4 cup white sugar
2 eggs (lightly beaten)
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp vanilla
1 cup walnuts
½ cup raisins
Preheat the oven to 350°F. Grease and flour a bread loaf pan. Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
How to Make Moist Banana Bread:
In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to wire rack to cool.
Love Bananas? Check out these Popular Banana Recipes:
This Cream Cheese Danish recipe is so easy to make. The cheese danish filling tastes like cheesecake and the fresh berries and lemon glaze add a bright pop of flavor. This puff pastry recipe always disappears fast!
From the flaky buttery crust to the creamy center, everything about this cheese danish is good. Baking fresh strawberries is undeniably a great idea. They become so juicy and the strawberry flavor is really amplified – you will wish the whole thing was loaded with strawberries!
The method for forming the puff pastry makes them look super cute and fancy but it’s really very simple and you will be a pro in no time. This is a perfect summer party dessert and Mother’s Day dessert of course.
Ingredients for Cheese Danish Recipe:
Using a store-bought (thawed) puff pastry, is the easiest way to make these. You can of course use a homemade dough if you prefer. For this cheese danish, you will need about 1 1/2 cups of fresh berries or 12 count of each berry. If you prefer to make them all blueberry danish or all strawberry danish, that would work as well! P.S. Scroll down for the full video tutorial print friendly recipe with exact measurements.
Tools We Used to Make this Recipe (affiliate links):
Be patient at the end! Let the pastries cool completely to room temperature once they are out of the oven. Because the cream cheese filling is very much like cheesecake, it needs a little time to set properly before enjoying. Also, be generous with that lemon glaze. We use every last drop and then lick the spoon ;).
Watch How to Make Cheese Danish:
Watch the video below where Natasha will show you how to make this easy recipe. See our full collection of video recipes here and make sure you subscribe to our Youtube Cooking channel (p.s. click the bell icon to get a notification as soon as we post a new recipe). Thank you so much for watching and subscribing!
Cream Cheese Danish Recipe with Berries and Lemon Glaze - YouTube
Cream Cheese Danish Recipe with Berries and Lemon Glaze
This Cream Cheese Danish recipe is so easy to make! The cheese danish filling tastes just like cheesecake and the fresh berries and lemon glaze add a bright pop of flavor.
Thaw puff pastry according to package instructions. Preheat Oven to 400˚F with a rack in the center of the oven. Line a large baking sheet with parchment paper or silpat liner.
How to Make Cream Cheese Danish:
In a large mixing bowl, combine 8 oz of softened cream cheese, 1/4 cup sugar, 1 egg yolk, 1/2 tsp vanilla extract and 1 tsp lemon zest. Beat together on medium/high speed until creamy and smooth.
Unfold the first puff pastry sheet onto a clean work surface and roll lightly into a 10″x10″ square. Use a pizza cutter to slice each sheet into 12 even strips.
Combine 2 of the strips by tightly pinching two ends together then twist the strand from top to bottom. Press one end onto your work surface and loop the twisted strand around it, working from the center out. Pinch the end to attach it to the pastry. Flatten the center slightly with fingertips and poke the center a few times with a fork to prevent the center from puffing up too much.
Place 1 Tbsp of the filling into the center and press the berries halfway into the cream. Repeat steps 2, 3 and 4 for the remaining strands and second sheet of puff pastry. Transfer filled pastries to lined baking sheet, keeping at least 1/2″ space between them.
How to Make Eggwash & Bake:
In a small bowl, combine 1 egg and 1 Tbsp water. Beat together thoroughly with a fork.
Brush outside edges with egg wash and bake in the center of the oven at 400˚F for 18 -20 min. Let cool completely to room temperature so the cream cheese filling sets properly then drizzle with lemon glaze.
More Puff Pastry Recipe Ideas You Will Love:
The possibilities are endless with puff pastry; braided, filled, folded, rolled and even made into a cake! These are our favorite easy puff pastry dessert recipes you will make over and over.