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I grew up with my cousin who is four years younger than me, we are like sisters. We lived in the same neighborhood and both of us love dessert, so we had a lot of experience in making cakes together. Since I study in the US, we do not have the chance to spend that much time together now. Therefore I made a recipe that has our memory.
This is a fancy-looking but very simple dessert I often bring to parties and potlucks when a dessert is requested. At this point I’ve come to be known for this trifle, even though I’ve mixed up my offerings and often bring non-trifle goodies. It’s easy to put together~ even easier with ready-made pudding, whipped cream, and frozen cream puffs.
This complicated French confection is the queen of filled deserts. There are countless varieties of Charlotte Royale, but this particular take on the recipe consists of a strawberry ice cream core covered in strawberry jelly rolls.
A sweet dream in pink, red and white and very simple to make – it just hast to be spring when the strawberries are full of flavour. Legend has it that this desert was invented in Eton where a small shop offered it to the students from 1930 onwards. I like that it doesn’t require any skills, just make a nice mess and indulge!
This is a recipe that I use all year round but that is especially fitting for the summer! A creamy smoothie that tastes like cake without any of the gluten, grain, and animal products!
Free of gluten, grains, dairy, and eggs.
When I was growing up in Japan, a strawberry shortcake was the birthday cake! It's not too sweet but the sweetness of strawberry and whipped cream and sponge cake with decorative birthday message on a chocolate board was yum! This is what I always had with my family! It will take me back straightaway to those times.