Guys, I am SO into strawberries right now! Yesterday, we shared the Strawberry Chipotle Glazed Pork Tenderloin we’re serving up for Easter and today – a Strawberry Pound Cake! I’m so obsessed with this cake. It is so good. We’ve already made and devoured two of these. In one week.

This cake is: moist, sweet but not too sweet, full of strawberry flavor, buttery, and did I mention, moist? Don’t you love that word? I’ll say it again for the people in the back – this pound cake is so MOIST!

I’m also writing this as we’re baking a third (a gift to a friend, thankfully not staying in the house), and it’s wafting in here and it just even smells so incredible.

I can’t get over this one. It’s so pretty! And, because it’s so MOIST, it can sit out for a bit on your counter while you prep the rest of your meal. And isn’t she just pretty to look at?!

Okay, I’ll stop drooling. For this cake, I used 3 sticks of butter and a block of cream cheese, creamed together with some (read: a lot) of sugar. It’s a pound cake guys. We’re going for it. I blended about a pound of strawberries, which gave me just a little bit over a cup. I reserved a few tablespoons of the blended strawberries for the jammy glaze we’re going to whip up here.

You’ll bake her for about an hour, until she’s set, and then let her cool in the pan until the pan is cooled enough to handle. The cake will likely still be warm, but that’s okay, I found she pops out better if she’s still a little warm.

Okay – also, this looks raw, but it’s not – promise. The strawberries like to settle at the bottom (which of course becomes the top).

Anyway, let’s chat about the cake pan I used! This guy has a lot of detail, so while you would typically prep your pan with butter, I used an olive oil cooking spray. Now, this is definitely more olive oil than it is cooking spray, and to be honest, I think it’s why the cake popped right out of the pan without incident! If you have any tricks of your own, definitely use what you know – you don’t want to go through all of this effort for your cake to fall apart when it comes out of the pan!

So, once you’re ready to serve, you’ll whip up a simple glaze with strained blended strawberries, powdered sugar and a bit of lemon juice. Then, dust your cake with powdered sugar, garnish with strawberries and try your best to not eat the entire cake!

There’s something about a well-stocked cookie jar full of homemade goodness that makes a house so inviting and warm. Basically, our cookie jar is a way for me to lure my nephews into thinking I’m the coolest aunt. I’m not above bribery, let’s be real.

These cookies are my go-to, especially around the holidays. A chocolate chip cookie is a safe bet for a homemade gift, perfect for a hostess, a neighbor, or a little special extra for a family to enjoy. I promise, they’re quick and easy, soft and chewy, and worth every second of effort.

PS – A cookie jar, full of these, is a perfect gift!

First, combine the dry ingredients and set aside. Then you cream together the butter and sugar. Once creamy, add the vanilla and eggs until just combined. Get the dry ingredients in there, until just combined. This is key – don’t over mix, you don’t want the dough to tighten up! Using a cookie scoop, plop even amounts of dough on a sheet lined with parchment or a silpat, bake for 10 minutes, cool for 5 on the pan and then you are done!

One thing I’ve noticed as I’ve made batches and batches (and batches) of these cookies, is that it really is about the ingredients, especially butter. Get yourself the best quality fresh butter and these will be amazing. Like, from Grandma’s kitchen amazing.

Also, I swear the batter tastes as good as the cookie. When does that ever happen?

Perfect Chocolate Chip Cookies

Yield: About 24 cookies | Time: About 1 hr.

Ingredients

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 c butter

3/4 c brown sugar (I love Trader Joe’s brown sugar (which says neither light nor dark))

3/4 c sugar

1 tsp vanilla

2 eggs

1 bag of chocolate chips or chunks, semi-sweet or milk chocolate

Directions

1. Preheat the oven to 375.
2. Combine flour, baking soda and salt. Mix gently to combine and set aside.
3. Combine butter and sugars in a stand mixer, and mix until combined
4. Add vanilla and eggs to the creamed sugar, and mix until combined. I recommend cracking your eggs in a separate dish instead of right into your stand mixer to avoid unnecessary fishing of egg shells from the batter.
5. Add dry mixture to the wet, mix until just combined.
6. Remove the bowl from the stand mixer and gently fold in the full bag of chocolate chips (or chunks). Be careful to not continue to mix the batter, making it tough.
7. Using a cookie scoop, lay out the dough on a cookie sheet lined with parchment or a silpat. I press mine gently to form more of a patty shape than a ball shape.
8. Bake for 10 minutes or until just golden around the edges.
9. This I think is what makes these cookies so amazing. Let the cookies cool for 5-6 minutes on the warm cookie sheet while you bake another batch. After 5-6 minutes move the cookies to a cooling rack. That little extra time on the warm surface seems to make all the difference!