Strawberry Crunch Cake

Strawberry Crunch Cake

When I was a little girl, my grandma would make what she called a “Poke Cake”  She usually made it for her girlfriends when they were coming over to play bridge or for a Sunday dinner after church.  She always used Cool Whip, but I prefer real whipping cream – you choose 🙂

I hope this easy strawberry cake brings joy to your celebration or you can make an ordinary week night feel special.




You are going to start with a white cake mix.  Just follow directions on the box.  I like to make 2 9 inch rounds and layer this cake but you can also use a 9×13 pan.

  • 1 (3-oz.) box strawberry Jell-O


  • 1 1/2 cheavy whipping cream
  • 1 (8-oz.) block cream cheese, room temperature
  • 2/3 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. kosher salt


  • 24 vanilla sandwich cookies, such as Golden Oreos
  •  (1/2 stick) unsalted butter, melted
  • 1 (3-oz.) box strawberry Jell-O
  • Fresh strawberries, halved for decoration on top and on sides of cake

Next steps…

After your cake has cooled, use a fork to poke holes in the cake.  Make sure you don’t go all the way through to the bottom.

In a small saucepan, bring 1/2 cup water to a boil. Add Jell-O powder; whisk until dissolved. Remove from heat and whisk in 1/2 cup cold water.
Pour the gelatin mixture evenly over holes on cake. Cover and refrigerate at least 2 hours

In a large bowl, using a handheld mixer, beat heavy whipping cream on high speed until stiff peaks form.

In another large bowl, using handheld mixer, beat cream cheese on medium-high speed until smooth and fluffy. Add powdered sugar and beat until smooth, then add in vanilla and salt. Fold in whipped cream. Spread frosting over top of cake.

In a food processor, pulse cookies to pea-sized crumbs. Transfer to a medium bowl. Pour melted  butter over crumbs, sprinkle with Jell-O powder, and stir to combine.

Sprinkle crumb mixture over frosting, pressing lightly into the frosting so it adheres.

 Add freshly cut strawberries and creatively decorate


Lemon – Raspberry Bundt Cake

Lemon – Raspberry Bundt Cake

Lemon – Raspberry Bundt Cake

Ingredients for the cake

2 1/2 c. all purpose flour ( plus 3 Tablespoons for raspberry prep )

2 tsp. baking powder

2 sticks of unsalted butter ( room temperature )

1/2 tsp. salt

8 oz. cream cheese ( room temperature )

2 c. sugar

4 large eggs ( room temperature )

2 c. fresh raspberries

1/4 c. fresh squeezed lemon juice

2 Tablespoons lemon zest

Ingredients for the frosting

4 oz. cream cheese  ( room temperature )

1/2 stick of unsalted butter ( room temperature )

1 Tablespoon fresh squeezed lemon juice

dash of salt

Ingredients for the decoration

1 c. fresh raspberries 

zest of one lemon


Preheat oven to 325 degrees

Prepare bundt pan by coating the pan with butter and flour

In a medium bowl whisk together the flour, baking powder and salt

In a large mixing bowl, beat together the butter and cream cheese until smooth. Gradually add the sugar and lemon juice and zest and beat until creamy ( about three minutes).

Add the eggs one at a time and beat an additional 1 minute.

In a small mixing bowl. Place the fresh raspberries and sprinkle with the 3 Tablespoons of flour. Toss until the berries are coated and then with a rubber spatula fold the berries into the cake batter.

Bake for 55- 60 minutes, until golden brown and tooth pick test comes out clean.

Let the cake rest in the pan on the counter for about 20 minutes before inverting the pan onto your cake stand or platter.  Allow it to cool an additional 30 minutes before frosting.

Prepare the frosting, beating until smooth and creamy then proceed to frost the cake.  Arrange the fresh berries and lemon zest on top.

This cake is super easy, so pretty, and perfect for Easter or a Springtime Brunch.


Pumpkin Muffins

Pumpkin Muffins

So Easy, so delicious, so fall!

Pumpkin Muffins


4 eggs

1 1/2 c. sugar

1  c. vegetable oil

2 c. flour

1/2 tsp. salt

2 tsp. cinnamon

2 tsp. baking soda

1 15 oz. canned pumpkin

chopped walnuts ( optional )

Preheat oven – 350 degrees

In a  large mixing bowl, with electric mixer, beat eggs.  Add sugar and oil.  Add dry ingredients and pumpkin.  Mix until blended and consistency of cake batter. Spoon into lined muffin tins and if so desired sprinkle chopped walnuts on top.

Bake at 350 degrees for 20 minutes.




Zucchini Cookies

Zucchini Cookies

Zucchini Cookies


3/4 c. softened unsalted butter

1 1/2 c. sugar

1 tsp. vanilla

1 1/2 c. grated zucchini

2 1/2 c. unbleached flour

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 c. chopped walnuts

Mix all ingredients together.  Bake at 350 degrees on a greased cookie sheet until golden brown – approximately 12 minutes.

This recipe takes me back to the summer of 1985 and a day I spent with my Aunt Louise, whom we affectionately called ” Weezie”.  She had an abundance of zucchini in her garden that year and together we came up with this recipe.  Trial and error, lots of taste testing. A very sweet memory.  I hope your days spent baking are filled with laughter and the creation of fond memories for years to come.