homemade dessert

Strawberry Shortcake is a simple yet impressive dessert that requires nothing but some fresh fruit and a few pantry staples.&nbsp;

Strawberry Shortcake

strawberries (2.99)

Tbsp sugar (0.04)

all-purpose flour (0.26)

salt (0.05)

tsp baking powder (0.16)

heavy whipping cream (1.85)

heavy whipping cream (0.92)

tsp vanilla extract (0.28)

Rinse the strawberries well, then remove the stems and leaves by scooping them out with a spoon. Slice the strawberries lengthwise into about four slices each. Place the sliced strawberries in a bowl, add 2 Tbsp sugar, stir, and set them aside. The sugar will draw out the juice from the strawberries as they sit and create a delicious strawberry syrup. Stir the strawberries occasionally as they sit.

Begin to preheat the oven to 400ºF for the biscuits. Line a baking sheet with parchment paper. Stir together the flour, salt, sugar, and baking powder in a bowl until they are very well combined.

Add the heavy whipping cream to the bowl with the flour and stir until a sticky dough forms and no dry flour remains on the bottom of the bowl.&nbsp;

Dust your hands with flour, then divide the dough into eight pieces, and roughly shape the pieces into circles, about an inch to an inch and a half thick. Place the shaped biscuits onto the baking sheet. Bake in the preheated oven for about 25 minutes, or until they are lightly golden brown on top.

While the biscuits are baking, prepare the vanilla whipped cream. Add the heavy whipping cream, sugar, and vanilla to a glass or metal bowl. Whisk vigorously by hand, or use a mixer, until soft peaks form. Be careful not to over whisk the cream, or it can break and separate.&nbsp;

Once the biscuits have baked, let them sit until they are cool enough to handle. Carefully slice the biscuits in half. Spoon some of the strawberries and strawberry syrup from the bottom of the bowl onto the bottom of each biscuit. Top with a large dollop of whipped cream, then the top half of the biscuit. Finish each stack off with one more dollop of whipped cream, a few strawberry slices, and a drizzle of the strawberry syrup.

This dessert is fluffy, sweet, and covered in fresh strawberries and cherry pie filling. On a bed of meringue, and topped with a sweetened whipped cream, marshmallow, and cream cheese mixture.

Cherry Berry on a Cloud

tsp cream of tartar

tsp salt

sugar

cream

heavy whipping cream

mini marshmallows

cherry pie filling, 21 oz

strawberries

vanilla,

Preheat oven to 275 degrees. Whip egg whites,...

Preheat oven to 275 degrees. Whip egg whites, cream or tartar, and salt until foamy. Start adding sugar, 1 TBSP at a time, to the mixture until all 1 3/4 cups are incorporated and the whites for stiff, glossy peaks.

Spread into a greased 9x13 pan and bake...

Spread into a greased 9x13 pan and bake for one hour. Shut off oven, DO NOT PEEK, and leave in oven for 12 hours.

Remove from oven after 12 hours and prepare...

Remove from oven after 12 hours and prepare filling by mixing cream cheese, sugar, and vanilla until well combined. Fold in whipped cream and marshmallows. Spread over meringue.

Chill for 12 hours and make topping by...

Chill for 12 hours and make topping by combining cherry pie filling with lemon juice and 1 pint of sliced fresh strawberries. Add a dash of vanilla if desired. Spoon filling over individual portions of dessert and ENJOY!

This homemade chocolate cream pie is rich, deliciously chocolatey, and topped with a sweet whipped cream topping that balances out the chocolate in a way that is a little dangerous. At least for me.

Chocolate Cream Pie

all-purpose flour

butter,

butter

water

white sugar

TBSP all-purpose flour

cornstarch

2% milk

oz unsweetened chocolate, chopped

TBSP butter

tsp pure vanilla

vanilla

Mini milk chocolate or semisweet chips

Preheat oven to 425.

Place flour into a bowl with salt and...

Place flour into a bowl with salt and diced butter and shortening. Using your hands, crumble and squish the fats into pea and marble sized pieces. Place into the freezer, and get 1/4 cup of water, place ice cubes in it, and set aside.

After 10-15 minutes, remove flour/fat mixture from freezer,...

After 10-15 minutes, remove flour/fat mixture from freezer, and using a fork slowly stir in the ice water until the dough starts coming together. Target consistency is slightly crumbly but able to be pinched together and hold. Pour mixture out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and chill for at least 30 minutes to an hour.

Roll out pie crust to 1/4 inch thick,...

Roll out pie crust to 1/4 inch thick, place in pie pan, line with parchment and fill with pie weights and blind bake until edges are golden brown. Carefully remove pie weights and parchment and place back into oven, reduce heat to 375, and continue baking until entire crust is golden brown.

While the crust is baking, place the custard...

While the crust is baking, place the custard sugar, flour, cornstarch, and salt into a medium sized saucepan. Whisk together egg yolks and milk in a separate bowl until fully combined, and the slowly pour into flour mixture, whisking while pouring, until no lumps remain. Chop chocolate.

Turn stovetop heat to medium, and heat the...

Turn stovetop heat to medium, and heat the custard mixture stirring constantly until it is thickened. Remove from heat and stir in chocolate, butter, and vanilla.

Pour into prepared pie crust and chill for...

Pour into prepared pie crust and chill for 1-2 hours.

Prepare whipped cream by beating heavy cream, vanilla,...

Prepare whipped cream by beating heavy cream, vanilla, and powdered sugar until stiff peaks form. Spread over chilled chocolate and top with mini chocolate chips. Best served after chilling prepared pie overnight, but will still taste amazing if served right after topped with the whipped cream.

Once you’ve made this old fashioned chocolate pie recipe, there’ll be no going back! Sometimes you’ll make it just for yourself! It’s old-fashioned, velvety smooth, and decadently delicious.

Old Fashioned Chocolate Pie Recipe

Tbs all-purpose flour

salt

Tbs cocoa powder

oz heavy whipping cream

oz milk

Tbs unsalted butter

Vanilla flavoring

TBS fine grain sugar

Cup Heavy Whipping Cream

TBS Fine grain sugar

Vanilla

Mix the dry ingredients in a small bowl.

Separate three eggs and put the egg yolks in a medium saucepan. If you want to make meringue for your pie instead of whipped cream, put the egg whites in the mixing bowl you’ll use to make your meringue.

Whisk the egg yolks together in the saucepan, then add the liquid ingredients to the saucepan.

Whisk these ingredients together well. 

Cook over medium heat while using a long-handled wooden spoon to stir constantly until begins to boil.

Once the mixture reaches a low boil, add the dry ingredients to the pot. I whisk them to mix well and then go back to stirring with the wooden spoon.

Add the butter and continue to stir continuously.

Cook for 5 minutes or until desired thickness is reached. It needs to be thick like pudding.

When the filling is thickened, remove from heat and add 2-3 teaspoons of vanilla (I use 3 because we like vanilla)

Pour the filling into your prepared pie crust.If you are going to top with meringue, do that now.Once the meringue is cooked, let the pie cool on a cooling rack until the pie plate is not hot to the touch.

Refrigerate for at least one hour before serving.

If you are going to top with whipped cream:Cover with parchment paper or plastic wrap to prevent a skin from forming on top of the pie while cooling.Let the pie cool on a cooling rack until the pie plate is not hot to the touch.  Refrigerate for at least one hour before serving

Whip the three egg whites on high-speed of an electric mixer using your whisk attachment until fluffy.

Reduce speed to low and slowly add the sugar one tablespoon at a time until all 3 Tablespoons are added.

Beat on low until the sugar is fully incorporated into the eggs (the graininess will be gone).

Return mixer to highest speed and continue beating until stiff peaks form.

Spread the meringue over the freshly cooked pie and brown under your broiler. Remember to watch it carefully, meringue will brown and burn before you know it.

Instructions To Make Meringue

Put 1 cup heavy whipping cream into a chilled bowl.

Using the whisk attachment, whip at the highest speed of your electric mixer until the cream begins to stiffen.

Gradually add 3 Tablespoons granulated or powdered sugar one tablespoon at a time. Continue beating until stiff peaks form.

Store in refrigerator until ready to use. I put mine in a glass jar or bowl with a tight fitting lid.

You can make the whipped cream any flavor you like. For chocolate pie, we like vanilla flavoring. To flavor, just add 1 teaspoon flavoring to heavy whipping cream, after you’ve added the sugar, and beat as directed above.

Instructions To Make Sweetened Whipped Cream                                        Yields 2 1/3 cups whipped cream

This heavenly banana walnut cream cake is a delightful fusion of moist, banana-infused sponge and a light, nutty cream frosting. Perfect for celebrations or an everyday treat, its natural sweetness and crunch from walnuts make it irresistible and surprisingly easy to whip up.

Heavenly Banana Walnut Cream Cake Recipe Made Easy

For the Cake• 2–3 ripe bananas (mashed,

For the Cream Frosting•

Preheat &amp; Prepare Pan:Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter &amp; Sugar:In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each.

Combine Banana &amp; Vanilla:Stir in the mashed bananas and vanilla extract into the creamed mixture.

Alternate Mixing:Gradually fold in the dry ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix just until combined—do not overmix.

Add Walnuts:Gently fold in the chopped walnuts.

Bake:Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool:Allow the cake to cool completely in the pan on a wire rack.

Prepare Cream Frosting:In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble:Once the cake is cool, either spread the whipped cream on top or slice the cake horizontally into two layers and spread the cream between them.

Garnish &amp; Chill:Sprinkle additional chopped walnuts over the top and, if desired, drizzle lightly with honey. Chill the cake for at least 1 hour before serving.

A delightful dessert featuring juicy peaches covered with a buttery, soft crust, perfect for summer gatherings.

Homemade Peach Cobbler

peaches peaches

sugar (Adjust based on peach sweetness.)

ground cinnamon (Optional: sprinkle nutmeg

lemon juice (Freshly squeezed is best.)

all-purpose flour (Can substitute with gluten-free flour.)

baking powder

milk

unsalted butter, melted

vanilla extract

Preheat your oven to 375°F (190°C).

In a large bowl, combine the sliced peaches, sugar, cinnamon, and lemon juice.

In another bowl, mix the flour, baking powder, and salt.

Add the milk, melted butter, and vanilla extract to the dry ingredients, stirring until just combined.

Preparation

Pour the batter into a greased baking dish.

Spoon the peach mixture over the batter, but do not stir.

Bake for 40-45 minutes or until the crust is golden and the peaches are bubbly.

Baking

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Serving

Explore our tantalizing Banana Pudding Cheesecake recipe, marrying the richness of cheesecake with the comforting flavors of banana pudding. Indulge in creamy decadence perfect for any occasion.

Banana Pudding Cheesecake

vanilla wafers

bananas,

each) cream cheese, softened

eggs

heavy cream

banana pudding mix

bananas vanilla wafers

Preheat oven to 325°F (163°C). Mix crushed vanilla wafers and melted butter, press into a 9-inch springform pan.

Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in mashed bananas and vanilla extract.

Whip heavy cream until peaks form, then fold in banana pudding mix until smooth.

Gently fold banana cream mixture into cream cheese mixture. Pour over crust.

Bake for 50-55 minutes. Cool, refrigerate for at least 4 hours.

Garnish with sliced bananas and vanilla wafers before serving.

A delightfully soft and fluffy cake swirled with warm cinnamon, perfect for any celebration or family gathering.

Soft Cinnamon Swirl Celebration Cake

cinnamon

unsalted butter

cinnamon (for the swirl)

sugar (for the swirl)

Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.

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

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

Incorporate the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

Gradually add the dry mixture to the wet mixture, alternating with the milk, beginning and ending with the dry. Mix until just combined.

In a small bowl, mix a tablespoon of cinnamon with a few tablespoons of sugar to create the cinnamon filling.

Pour half of the batter into the prepared pan and sprinkle the cinnamon mixture over the batter. Pour the remaining batter on top and swirl with a knife to create a marbled effect.

Bake the cake in the preheated oven for 40 to 45 minutes or until a toothpick comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack.

Once cooled, enjoy it plain, dust it with powdered sugar, or top it with a favorite glaze.

Deliciously chewy oatmeal raisin pecan cookies baked to perfection. These classic cookies are packed with hearty oats, sweet raisins, and crunchy pecans, balanced by warm cinnamon and vanilla flavors. Perfect for a comforting snack or dessert.

Oatmeal Raisin Pecan Cookies Recipe

(180 grams) all-purpose flour

(267 grams) old fashioned oats

(226 grams) unsalted butter,

(198 grams) granulated sugar

(213 grams) light brown sugar, packed

eggs,

(255 grams) raisins, packed

(171 grams) pecans, chopped

Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C) and position the rack in the middle. Line two to three baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

Cream Butter

In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter on medium-high speed until smooth and creamy.

Add Sugars

Gradually add both the granulated sugar and light brown sugar to the butter. Beat on medium-high until the mixture is creamy and fluffy, about 2 minutes.

Incorporate Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat on high speed for 1 minute, scraping down the sides of the bowl as needed to fully incorporate all ingredients.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until evenly mixed. Slowly add this dry mixture to the butter mixture on low speed, mixing just until combined.

Add Oats, Raisins, and Pecans

Continue mixing on low speed while adding the oats, raisins, and chopped pecans. Mix until just combined to avoid overworking the dough. If using a hand mixer, fold these ingredients in gently with a spoon or spatula.

Chill Dough

Cover the cookie dough and refrigerate for 45 minutes. This step helps the dough firm up, making it easier to handle and improves texture when baked.

Scoop and Bake

Using a medium (#40) cookie scoop or spoon, drop about 2 tablespoons (37g) of dough onto the prepared baking sheets, spacing cookies approximately 3 inches apart to allow for spreading.

Bake and Cool

Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn lightly golden brown. Remove from the oven and let the cookies cool on the baking sheets for 5-7 minutes before transferring them to a wire rack to cool completely.

Golden Oreos and strawberry Jell-O come together in this sweet, crunchy topping that’s just like the nostalgic ice cream bar coating you love.

Top 11 homemade dessert recipes from across the web

The most viewed homemade dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry Shortcake

Cherry Berry on a Cloud

Chocolate Cream Pie

Old Fashioned Chocolate Pie Recipe

Heavenly Banana Walnut Cream Cake R...

Homemade Peach Cobbler

Banana Pudding Cheesecake

Soft Cinnamon Swirl Celebration Cak...

Oatmeal Raisin Pecan Cookies Recipe

Crunchy Strawberries

Creamy Vanilla Bean Ricotta Pie

Top 11 homemade dessert recipes from across the web

The most viewed homemade dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Shortcake

Cherry Berry on a Cloud

Chocolate Cream Pie

Old Fashioned Chocolate Pie Recipe

Heavenly Banana Walnut Cream Cake R...

Homemade Peach Cobbler

Banana Pudding Cheesecake

Soft Cinnamon Swirl Celebration Cak...

Oatmeal Raisin Pecan Cookies Recipe

Crunchy Strawberries

Creamy Vanilla Bean Ricotta Pie

The most viewed homemade dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine