Here’s what you need to make it:

Ingredients:

Cake:
1 ¼ lbs strawberries remove stems and quarter them

⅔ cup whole milk

½ cup vegetable or canola oil 

4 Tablespoons unsalted butter softened 

1 ¾ cup granulated sugar

2 teaspoons vanilla extract

3 cups cake flour

1 Tablespoon baking powder

1 teaspoon salt

6 large egg whites² room temperature preferred

Food coloring optional

Filling:

⅓ cup granulated sugar 

1 Tablespoon cornstarch

⅛ teaspoon salt

2 teaspoons lemon juice

Frosting:

2 cups cold heavy cream 

1 ½ cups powdered sugar, divided 

1 ½ teaspoons vanilla extract

⅛ teaspoon salt

8 oz cream cheese softened 

Preparation:

Cake:

Preheat the oven to 350°F (175°C) and prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.

Place quartered strawberries in a blender and puree until smooth. Run through a fine mesh sieve over a measuring cup until you have 1 – 1 ¼ cups of juice. Keep the berry pulp and set this along with any remaining pureed berries for the jam filling.

Pour strawberry juice into a small saucepan and cook over medium heat until reduced to ⅓ cup. This usually takes about 10 minutes.

Once reduced, add ⅔ cup milk to the strawberry reduction and whisk together. If using food coloring, whisk that in here as well. Set aside.

In a large bowl using a stand mixer, beat together oil, butter, sugar, and vanilla extract until completely combined.

In a separate bowl, whisk together flour, baking powder, and salt.

With the mixer on low speed, gradually alternate adding the flour mixture and strawberry/milk mixture to the butter mixture, stirring until just combined after each addition. (I start and end with the flour and add the flour mixture in 4 parts and the milk mixture in 3 parts.)

Place egg whites in a separate clean, dry bowl, and beat on high speed with an electric mixer until stiff peaks form.

Using a spatula, gently fold egg whites into cake batter until completely combined (don’t use your electric mixer at this point or you will over-beat the batter). Divide cake batter evenly into prepared pans and bake on 350°F for 28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes from pan and invert onto cooling rack to cool completely. While cooling, prepare the jam filling.

Jam Filling

Combine remaining strawberry pulp, ⅓ cup sugar, cornstarch, lemon juice, and salt in a small saucepan and whisk to combine.

Cook over medium heat and bring to a boil. Boil, whisking constantly, until mixture is thickened and the whisk leaves a trail through the jam (this takes about 5-10 minutes).

Remove from heat, transfer to a heat-proof bowl, and place in the refrigerator to cool completely. Meanwhile, prepare your frosting.

Frosting:
Combine cream cheese, ½ cup (65g) powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.

In a separate bowl (preferably a chilled metal bowl), combine remaining (1 cup, 125g) powdered sugar and cold heavy cream. Beat with an electric mixer until stiff peaks form.

With the mixer on low speed, stir together the cream cheese and whipped cream until completely combined.

Assembly:
Once cake and jam are completely cooled, place one layer of cake on a serving tray. Use a piping bag fitted with a round tip (I use an Ateco 808) to pipe a dam around the layer. Fill with your jam filling.

Top with a second layer of cake. Cover the entire cake with frosting.

Refrigerate until ready to serve. 

This cake is fluffy, airy and tastes as beautiful as it looks. It’s perfect for Valentine’s Day!

As it’s baked instead of fried (which means no deep fryer or dangerous pot of oil required), this recipe is super easy to prepare and will have you munching on a classic donut in no time. The possibilities are endless!

Wanna try? Here’s what you’ll need:

Ingredients:

Donut:

• 2 cups all-purpose flour 
• 1 cup sugar 
• 2 teaspoons baking powder 
• 1 teaspoon ground cinnamon 
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher salt 
• 1 extra-large egg, lightly beaten 
• 1 ¼ cup whole milk 
• 2 tablespoons unsalted butter, melted 
• 2 teaspoons pure vanilla extract

Preparation:

Donuts:

• Preheat the oven to 350°F. Thoroughly spray or grease 2 donut pans.
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet ingredients into the dry mixture until just combined.
• With a spoon, fill just over three quarters of each cavity of your donut pans. Make sure to not overfill. 
• Bake for 17-20 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer the donuts to a cooling rack by putting the pan upside down and tapping lightly. If your pan was well greased, they should come out easily.
• Allow your donuts to cool before glazing them.

Donuts are always best eaten the same day, but don’t hesitate to store them in an airtight container for up to 2 days. Now the best donut shop is in your kitchen! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Here’s how to make them:

Ingredients:

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 tsp vanilla extract

2 1/2 tsp matcha green tea powder

Black sesame seeds to sprinkle (optional)

Preparation:

Preheat the oven to 375°F (190°C). In a small bowl, stir together flour, matcha green tea powder, baking soda, and baking powder. Set aside.

In your stand mixer, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. 

Roll dough into balls about one inch in diameter and flatten slightly to create round discs, and place onto ungreased cookie sheets.

Sprinkle your black sesame seeds (optional).

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on a cookie sheet for two minutes before removing to cool on wire racks.

This is a wonderful recipe to make when you want to switch it up compared to the usual chocolate chip (or you could add some white chocolate chips in this – that would be delicious!). If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.