Strawberries and chocolate simply belong together. Everyone who has ever bitten into a chocolate-covered strawberry knows ...

This strawberry bundt cake features a delicate crumb and subtle strawberry flavor, complemented by a thin glaze that lightly ...

Heat the oven to 350°F. Meanwhile, coat an 8- or 9-inch springform baking pan with cooking spray. Line the bottom with a ...

Forget the angel food cake — the country star's sweet biscuit version is buttery, nostalgic, and so simple to whip up.

Watch cake as it can brown quickly; if it does, cover loosely with foil. Remove from the oven, allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

The cake is baked for a short time at 350 degrees, and then for nearly an hour at 325 degrees. The initial heat helps the strawberries become jam-filled pools of sweetness, and the reduced heat ...

2 quarts fresh Louisiana strawberries (will yield about 2 cups pur?e, half for the cake and half for the icing) 2-3/4 cups cake flour 1 cup all-purpose flour 2 1/4 tsps. baking powder 3/4 tsp. salt ...

You can have half the cake with strawberries and the other half with bananas -- or even strawberries mixed with bananas. But it is always two layers. “A true two-layer cake,” Youlen says.

2. Combine the egg yolks, milk, lemon juice, and zest in a large bowl. Using an electric mixer, beat until frothy, about 2 minutes. Add the remaining 4 1/2 teaspoons of butter, the granulated ...

While the cake is cooling, make the syrup by combining 1/2 cup of the remaining sugar with 1/4 cup of the lemon juice in a medium non-reactive bowl. Whisk together until the sugar dissolves.