lumicero/recipes-ing2inst huggingface dataset:
Title: Mandelkränzchen (Almond Wreaths)
Ingredients:
- 1 all-purpose flour
- 2 butter
- 3/4 sugar
- 1/4 eggs
- 2
Instructions:
1. Finely chop the almonds and set aside.
2. Measure and sift the flour into a bowl.
3. In a large mixing bowl, cream the butter until softened. Gradually add the sugar, creaming until fluffy after each addition.
4. Beat one egg and the yolk of the second egg together keeping the white set aside for use the next day.
5. Blend in slowly the beaten egg mixture making sure eggs are completely incorporated into the cookie mixture after each addition.
6. Add flour into mixture in fourths, blending well after each addition.
7. On a large sheet of cling wrap, put the mixture and then roll until mixture is completely wrapped. Refridgerate overnight.
8. Preheat oven to 350°F.
9. Remove one half of the dough from refridgerator and roll out on a lightly floured surface. Roll out 1/4 inch thick.
10. Using a 1 3/4 inch lightly floured cookie cutter, cut rounds out of the dough.
11. Using a 3/4 inch lightly floured cookie cutter, cut out the centers of the cookies.
12. Mix the center pieces, reroll and cut more cookies out or just add the center pieces to the cookie sheets as extra smaller cookies. Your choice!
13. Brush cookies lightly with the egg yolk from the second egg which has been lightly beaten. Sprinkle cookies with the chopped almonds.
14. Bake at 350F for 10-15 minute With a spatula, remove cookies from sheet to cooling rack.
15. Repeat with remaining cookie dough from refridgerator.
Title: Pineapple Pecan Upside-Down Cake
Ingredients:
- 1/4 butter
- 1 dark brown sugar
- 20 pineapple chunks
- 1/2 pecans
- 2 eggs
- 1 pure vanilla extract
- 1/2 shortening
- 1/2 sugar
- 3/4 baking powder
- 1 1/2 salt
- 2 milk
- 1/4
- 1/2
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Melt butter and pour into 9x13 pan.
3. Sprinkle brown sugar over melted butter.
4. Sprinkle pecans over sugar.
5. Drain canned pineapple juice into a measuring cup.
6. Place drained pineapple slices in pan.
7. Cream eggs, vanilla, almond and shortening in large mixing bowl.
8. Add dry ingredients incrementally and mix on low speed until blended.
9. Add milk and beat mixture on medium speed for 4 minutes.
10. Pour batter into pan.
11. Bake for 45 to 55 minutes, until toothpick comes out clean .
12. Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.
13. Serve with whipped cream or vanilla ice cream.
Title: Vegan Bread Pudding
Ingredients:
- 5 soymilk
- 2 1/4 brown sugar
- 1/2 maple syrup
- 2 vanilla
- 1 raisins
- 1/4 ground cinnamon
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together soymilk, sugar, maple syrup and vanilla. Add the bread cubes, let sit about 10 minutes, or until bread is soft and has absorbed most of the milk. Add the raisins and a few sprinkles of cinnamon and gently mix together. Don’t over mix it. Scoop mixture into lightly greased 8x8 pan. Lightly sprinkle top with a little more cinnamon.
3. Bake pudding in preheated oven for 30 to 45 minutes, or until puffed and golden and milk has been absorbed.
Title: Lemon Posset
Ingredients:
- 3 heavy cream
- 1 1/4 white sugar
- 3 heavy cream
- 3
Instructions:
1. In a saucepan, stir together 3 cups of cream and sugar.
2. Bring to a boil, and cook for 2 to 3 minutes.
3. Stir in the lemon juice.
4. Pour into serving glasses, and refrigerate until set, about 5 hours.
5. Pour a little more cream over the tops just before serving.
6. **Cook time does not include refrigeration time of approximately 5 hours.**.
Title: Sugar Free Chocolate Eclairs
Ingredients:
- 1/2 water
- 1/4 butter
- 1/2 all-purpose flour
- 2 eggs
- 1 1/4 nonfat milk
- 1/4 vanilla extract
- 1 sugar-free instant vanilla pudding mix
- 1 fat-free cool whip
- 1 1/2 nonfat milk
- 1 sugar-free instant chocolate pudding mix
Instructions:
1. DOUGH: In a saucepan, bring water and butter to a boil and add flour all at once, stirring until a smooth ball forms.
2. Remove from the heat: let stand for 5 minutes and add eggs, one at a time, beating well after each addition: continue beating until mixture is smooth and shiny.
3. Transfer to a resealable plastic bag, seal, and cut a 1" hole in one corner of the bag.
4. Pipe eight 3 1/2" logs onto an ungreased baking sheet.
5. Bake at 450F for 10 minutes, reduce heat to 400F and bake 15-20 minutes longer or until golden brown.
6. Transfer to a wire rack and immediately put a slit in each to allow steam to escape; cool and carefully cut off tops.
7. Set tops aside and remove soft dough from the inside with a fork.
8. VANILLA FILLING: In a mixing bowl, beat milk, vanilla, and pudding on low speed for 2 minutes or until thickened, fold in whipped topping and set aside.
9. CHOCOLATE FROSTING: In another mixing bowl, beat milk and chocolate pudding for 2 minutes or until thickened.
10. Spoon vanilla filling into eclairs, replace tops and frost with chocolate topping.
11. Enjoy!
Title: No-Cook Chocolate Cherry Torte
Ingredients:
- 1 chocolate-covered graham cracker cookies
- 1 butter
- 2 milk
- 1 vanilla
- 1 cream cheese
- 1 cherry pie filling
- 2
Instructions:
1. Reserve 1/4 cup of crushed cookies and set aside.
2. Combine the remainging cookies with the melted butter and spread into a 9 x 13 baking dish.
3. In a large mixing bowl, combine whipped topping mixes, vanilla and milk and beat on low speed until blended.
4. Beat on high for 5 minutes or until thickened.
5. Add cream cheese and beat until smooth.
6. Spread over cookie crust and carefully top with cherry pie filling.
7. Sprinkle with reserved cookie crumbs.
8. Chill for at least 12 hours before serving.
Title: Banana Delight Dessert
Ingredients:
- 1 nonfat milk
- 1 instant vanilla pudding
- 1 firm banana
- 1 graham cracker crumbs
- 4
Instructions:
1. In a bowl, whisk together milk and pudding for 2 minutes.
2. Fold in whipped topping. Refridgerate for at least 5 minutes.
3. Divide half of pudding mixture among four dessert cups (wine glasses would be pretty too!).
4. Top with half of the banana slices and remaining pudding mixture.
5. Sprinkle with crumbs and top with remaining banana slices.
Title: New York Cheesecake (6 Inch)
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 icing sugar
- 1/3 butter
- 1/8 salt
- 2 cream cheese
- 2 eggs
- 2/3 sugar
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350°F and lightly grease a 6 inch springform pan (or 9 inch pan for a shorter cheesecake).
2. Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.
3. Gently press the crumbs into the bottom and up the sides of the pan.
4. Using a mixer set at low-medium speed, whip cream cheese until fluffy, then slowly add remaining ingredients. Continue to beat until creamy and uniform.
5. Wrap the bottom and sides of the pan in foil and place in a larger pan with sides. Fill the outer pan with water halfway up. This will help prevent cracking in the cheesecake.
6. Pour the filling in the pan and bake for 45 minutes to an hour. The center of the cake should still be a little wobbly.
7. Leave the pan in the oven, turn off the heat and open the oven door slightly. Allow the cake to cool in the oven, about 30 minutes.
8. Cover cake tightly with plastic wrap and place in the fridge a good 8 hours before slicing.
Title: Banana Split Dessert
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 2 cream cheese
- 2 powdered sugar
- 1 vanilla
- 5 bananas
- 1 crushed pineapple
- 16 strawberries
- 12 Cool Whip
- 1 walnuts
- 12 maraschino cherries
Instructions:
1. Combine graham cracker crumbs and melted butter and press mixtures on bottom of 13 x 9 dish. Bake 350°F for 5 minutes, let cool.
2. Beat cream cheese, powdered sugar and vanilla together for 10 minutes until fluffy. Spread over cooled graham cracker crust.
3. Layer on top of cream cheese mixture: sliced bananas, crushed pineapple and sliced strawberries.
4. Top the dessert with cool whip, walnuts and maraschino cherries.
5. Refrigerate overnight, serve cold.
Title: Sweet Potato Praline Pie
Ingredients:
- 1 eggs
- 1 cinnamon
- 2 nutmeg
- 1 ginger
- 1/2 salt
- 1/2 pecans
- 1/2 dark brown sugar
- 1
- 1/2
- 3
Instructions:
1. Heat oven to 375 degrees.
2. In large bowl, combine yams, condensed milk, eggs, spices and salt. Beat at medium speed until smooth.
3. Poutr into unbaked 9-inch pastry shell. Bake for 50 minutes or until knife inserted in center comes out clean. Let cool slightly.
4. Sprinkle chopped pecans on top of pie. Set aside.
5. In small saucepan, combine dark brown sugar and whipping cream. Cook over medium heat, stirring constantly, until sugar dissolves.
6. Reduce heat and simmer 5 minutes.
7. Let cool 5 minutes. Spoon over pie.
Title: Cherry Chocolate Crock Pot Dessert
Ingredients:
- 1 cherry pie filling
- 1 butter
- 1/2
Instructions:
1. Place pie filling in slow cooker.
2. Combine dry cake mix and butter.
3. Sprinkle over filling.
4. Cover and cook on low for 3 hours.
Title: Crescent Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 2 flour
- 2 vanilla
Instructions:
1. Cream butter and powered sugar.
2. Add Vanilla and Flour.
3. Bake at 350 degrees for 8 minutes.
4. Cool and coat with powder sugar.
Title: Diabetic Pear Strudel
Ingredients:
- 1 1/2 pears
- 1 lemon zest
- 2 fresh lemon juice
- 2 sugar substitute
- 1 frozen puff pastry
- 2 sugar
- 1/2 cinnamon
- 1/2
Instructions:
1. Preheat oven to 425F (220C)Gas Mark 7.
2. Use nonstick cookie sheet, spray lightly or cover with parchment paper.
3. Peel, core and thinly slice pears.
4. Lightly coat a nonstick pan with butter flavored cooking spray. (I just used butter).
5. Add the pears and saute for 2 minutes.
6. Stir in the zest, juice and sugar substitute. Cook until the pears are just cooked through. Set aside.
7. On a floured surface, roll the puff pastry to make a 12 1/2 X 10 1/2 (31.25 x 26.25) inch rectangle.
8. Sprinkle almonds on the pastry.
9. Drain pears and place down middle third (long way) of the puff pastry to within 1/2 inch (1.25cm) of the top and bottom edge.
10. Spray the edges of the pastry and fold each 1/3 side over fruit. I brushed on butter.
11. Place seam side down on cookie sheet.
12. Make slashes every 2 inches (5 cm).
13. Mix sugar and cinnamon and sprinkle on top.
14. Coat with butter flavored cooking spray. If you use melted butter, put on before cinnamon/sugar.
15. Bake 25-30 minutes until puffed and brown.
16. Allow to cool to room temperature then cut into 8 pieces. Can serve with sugar free icecream or whipped cream.
Title: Marie Biscuit Cake (Doukissa Cake)
Ingredients:
- 400 cocoa powder
- 100 boiling water
- 25 butter
- 125 sweetened condensed milk
- 190 granulated sugar
- 200 eggs
- 110 vanilla extract
- 5
- 1/2
Instructions:
1. Line a deep loaf tin with baking paper.
2. Roughly break each biscuit into quarters and set aside.
3. Add the boiling water to the hot chocolate and cocoa in a double boiler (bain Marie), stirring until the mixture is smooth.
4. Add butter, sweetened condensed milk. sugar. and vanilla and stir till smooth.
5. Than add and the beaten eggs, keep stirring till it turns into a thick custard.
6. Transfer the thick custard to a large mixing bowl, add quartered biscuits and any other additions wanted and mix until its all coated with the custard.
7. Lastly transfer the mixture to the prepared tin .
8. Press down firmly so there are no air pockets in the mixture. Remember to bang the tin on the bench a couple of times so that its set. and fold the paper extensions on the top and press down to even the surface. Let it cool to the touch.
9. Place into the refrigerator to chill for at least 4 hours or preferably overnight.
10. Remove From tin slice and serve, Enjoy!
11. Cooking Time does not include chill time.
Title: Jam and Cream Sponge
Ingredients:
- 1/2 all-purpose flour
- 1/2 self-rising flour
- 4 eggs
- 2/3 caster sugar
- 4 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven 350F degrees. Grease two 8 inch cake pans.
2. Sift the flours three times onto parchment paper.
3. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add in the sugar, beating constantly until the sugar is dissolved and mixture is thick and glossy. Add the egg yolks and beat for another 20 seconds.
4. Fold in the flour quickly and lightly with a metal spoon. Spread the mixture evenly into prepared pans, smoothing the surface.
5. Bake 20 minutes, or until lightly golden. The top should spring back when touched.
6. Allow the cakes to cool in the pans for 5 minutes before turning onto wire racks to cool completely.
7. Spread the jam evenly onto one of the sponges. Spread whipped cream over the jam. Top with the second sponge and dust with sifted confectioners sugar. Serve.
Title: Key Lime Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 flour
- 1 1/2 baking powder
- 1 salt
- 1/2 fresh lime juice
- 1/4 lime zest
- 1 1/2 confectioners' sugar
- 1/2
Instructions:
1. In a large bowl, mix butter, sugar, egg and egg yolk until creamy.
2. Thoroughly mix in flour, baking powder, salt, lime juice and lime peel.
3. Form dough into 1/2-inch balls and place on lightly greased baking sheets.
4. Bake at 350º for 8 to 10 minutes or until cookies are lightly browned. Remove to wire rack.
5. While still warm, sift confectioner's sugar over cookies.
Title: White Chocolate Cream Cheese Buttercream
Ingredients:
- 9 white chocolate
- 12 cream cheese
- 3/4 unsalted butter
- 1 -2 vanilla extract
- 1 1/2 lemon juice
Instructions:
1. Coarsely chop the chocolate and melt in a double boiler over 160°F water.
2. Don't allow the water to touch the bottom of the bowl.
3. Stir the chocolate until smooth, 10 minutes or so.
4. OR you can melt the chocolate in the microwave, stirring every 15 seconds, remove before fully melted and finish with residual heat.
5. Allow chocolate to cool.
6. In a mixing bowl beat the cream cheese with a flat beater until smooth and creamy, gradually beat in the cooled chocolate until smooth.
7. Beat in the butter, vanilla and optional lemon juice.
Title: Bella's Butterscotch Fingers
Ingredients:
- 2 1/3 flour
- 1/2 baking powder
- 1/2 salt
- 1 butter
- 1 dark brown sugar
- 1 vanilla extract
- 1 egg
- 3/4 pecans
Instructions:
1. On waxed paper, combine flour, baking powder and salt.
2. In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula; beat in vanilla, then egg; at low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl; with spoon, stir in pecans.
3. Shape dough into a 12" by 3 3/4" by 1" brick.
4. Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice.
5. Or place brick in freezer about 2 hours.
6. Preheat oven to 350°.
7. Grease a large cookie sheet; with sharp knife, cut brick crosswise into 1/8-inch thick slices; place slices, 1 inch apart, on cookie sheets.
8. Bake cookies 12-14 minutes or until lightly browned around edges.
9. Transfer cookies to wire rack to cool.
Title: Raspberry Peach Pockets
Ingredients:
- 1/2 raspberries
- 1 brown sugar
- 1/4 lemon juice
- 1 cinnamon
- 2 butter
- 1
Instructions:
1. Preheat oven to 375°F.
2. Add brown sugar, lemon juice, raspberries, and peach to saucepan and let simmer on medium.
3. Melt tablespoon of butter and cinnamon in microwave for 25 seconds; mix well.
4. Unroll crescents, lay four flat on a greased pan, reserve last four for top of pockets. Take cinnamon and butter mixture and spread on the four crescents.
5. Add a tablespoon of peach/raspberry mixture in center of crescent, and place reserved crescent on top. Pinch closed and spread remaining butter and cinnamon mixture on top.
6. Cook in oven for 12-14 minutes. If you like, you can sprinkle extra cinnamon and brown sugar on top of pockets before placing them in oven.
Title: Lime Glaze
Ingredients:
- 1/2 fresh lime juice
- 2 limes, zest of
- 1/2 sugar
- 1/3
Instructions:
1. Combine all ingredients in a small sauce pan.
2. Boil to make a reduction.
3. Let cool to room temperature.
4. Serve over pound cake or fruit.
Title: Porulvilanga Urundai / Mystery Balls
Ingredients:
- 1 water
- 3/4 brown sugar
- 3/4 dried ginger
- 1/2 salt
- 1 cardamom
- 2 coconut
- 2
Instructions:
1. Heat a pan and dry roast the rice till it becomes puffed and light brown in color, let it cool for some time.
2. Grind the rice, dried ginger and cardamom in a blender / grinder to a fine powder.
3. Sift the rice flour with a sieve to separate any remaining coarse rice, grind it again to a fine flour. Reserve 2 tbs flour for dusting.
4. In a separate saucepan heat the water and add the jaggery and salt, stir it till the jaggery gets dissolved. Remove from heat and strain it to remove any impurities in it.
5. Pour the liquid in the pan again and boil it for 5 more mins, to get a thick sugar syrup, remove from heat.
6. Make a mound of the flour on a flat work surface.
7. Create a hollow/ well in the middle of the mound and add spoonfuls of sugar syrup into it and stir the mixture with a fork.
8. Make small balls with the wet flour. Make the balls real quick as it tends to become dry and hard very soon. Coat the balls with the reserved flour.
9. Allow it to cool and store it in an airtight container. This sweet has longer shelf life.
Title: Kathrine's Muffin Cookies
Ingredients:
- 3 cream cheese
- 7 1/2 butter
- 1 flour
- 2 1/2 butter
- 1/2 sugar
- 1 pure vanilla extract
- 1 egg
- 3/4 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. To make the crust, mix the cream cheese and butter together before adding the flour. Form 24 1” balls of dough. Place each ball in ungreased mini muffin pan and mold up sides to fit. [I used a tablespoon measure to press down on the center then used my fingers to shape the sides.].
3. To make the filling, combine the butter and sugar. Add remaining ingredients. Fill each cup 2/3 of the way full.
4. Bake 25 minutes or until light brown then transfer to cooling rack. [i decreased the time from 30 minutes -- made some last night and though they weren't burnt they were definitely overbaked. ].
Title: Carrot Cupcakes With Ginger-Cream Cheese Icing
Ingredients:
- 1 all-purpose flour
- 3/4 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 3/4 sugar
- 2/3 eggs
- 2 carrots
- 1 1/2 cream cheese
- 1/4 unsalted butter
- 6 confectioners' sugar
- 6 fresh ginger
- 3
- 2 -3
Instructions:
1. Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
2. Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
3. Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
4. To make the icing: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.).
Title: Vanilla Cupcakes W/ Yummy Penuche Glaze
Ingredients:
- 2 all-purpose flour
- 3 baking powder
- 1 salt
- 1/2 butter
- 1 1/3 sugar
- 3 eggs
- 1 vanilla
- 1 milk
- 3 butter
- 1/2 brown sugar
- 1/4 milk
- 2 -3 powdered sugar
Instructions:
1. Preheat oven 350°F Line muffin pans with cupcake liner.
2. Sift flour, baking powder, and salt. Set a side.
3. Cream 1/2 cup butter and sugar. Add eggs and vanilla, mix well. Add flour mixture and milk slowly. Mix well.
4. Pour in lined muffin pans 2/3 full.
5. Bake for 18-22 minutes or do toothpick test to see if done.
6. Allow to cool completely before applying glaze to cupcakes. You can dip tops of cupcakes in the glaze or simply pour glaze on top of cupcakes with spoon.
7. Penuche Glaze: In a sauce pan, melt 3 tbsp butter and brown sugar on medium heat. Allow to boil and mix continuously with a spoon for 1 minute. Take out of heat. Add 1/4 cup milk and begin to beat w/ mixer. Add powdered sugar till you get the consistency you want. Work quickly with glaze once you have made it. It thickens up quickly. Keeping it on very low heat works well so it does not harden on you.
Title: Pine Nut Butterballs
Ingredients:
- 1 unsalted butter
- 1/2 granulated sugar
- 1/4 salt
- 2 all-purpose flour
- 2 vanilla
- 1 pine nuts
- powdered sugar
Instructions:
1. Cream together butter and sugar until smooth.
2. Sift together salt and flour.
3. Add flour mixture to the butter mixture, and mix well.
4. Add vanila& nuts and stir until combined well.
5. Chill until easy to handle (1 hour or overnight).
6. Preheat oven to 350 degrees F.
7. Form into small balls (approximately 3 dozen) and roll in some powdered sugar to coat.
8. Set on greased baking sheets and bake for 12-15 minutes.
9. Cool on wire racks.
Title: Brownies Oma's
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 3/4 flour
- 3 vanilla
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 300 F.
2. Mix all ingredients Use ¾ cup walnuts in the dough.
3. Use pan 9 x 9 x 2 (largest 10 x 13) grease and flour pan
4. Add ¼ cup walnuts for topping.
5. Bake 350 F for 15-20 minutes.
6. To check for doneness Try with toothpick.
7. Cut when cool after 2 hr.
Title: Strawberry Creme Cake
Ingredients:
- 18 1/4 eggs
- 11 1/2 fresh strawberries
- 3
- 1/4
- 16
- 1
- 16
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter and flour 2 (9-inch) round cake pans.
3. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans.
4. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
5. Thinly slice enough strawberries to yield 1 1/4 cups.
6. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam.
7. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries.
8. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries.
9. Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely.
10. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake.
11. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.