lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberries Jubilee
Ingredients:
- 1 sugar
- 1 1/2 water
- 2 fresh cranberries
- 1/4 brandy
Instructions:
1. Combine sugar and water in saucepan, stirring to dissolve sugar.
2. Bring to boiling; boil 5 minutes.
3. Add cranberries and bring to boiling again; cook 5 minutes.
4. Turn into heat-proof bowl or blazer pan of chafing dish.
5. Heat brandy.
6. Ignite brandy and pour over cranberry mixture. Blend into sauce and serve immediately over ice cream.
Title: Peanutty Oatmeal Cookies
Ingredients:
- 1/4 brown sugar
- 1/4 Splenda granular
- 2 light butter
- 2 egg
- 2 vanilla extract
- 1 whole wheat flour
- 1/4 baking powder
- 1/3 cinnamon
- 1/2 old fashioned oats
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine brown sugar, peanut butter, Splenda, butter spread, applesauce, egg, and vanilla extract. Mix thoroughly with a wire whisk.
3. Add flour, baking powder, salt and cinnamon, and stir until completely mixed and smooth.
4. Add oats and mix until they are thoroughly coated with the batter.
5. Lightly spray a large baking sheet with PAM. Spoon batter onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 2 inches wide.
6. Bake in the oven for about 8-10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
7. Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet. Then transfer cookies to a wire rack to cool COMPLETELY.
Title: Congo Bars
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 3 eggs
- 2 1/2 flour
- 2 baking powder
- 1/4 salt
- 12 chocolate
- 1/2 carob chips
- walnuts
Instructions:
1. Melt butter in saucepan over medium heat.
2. Remove from heat and stir in sugar.
3. Stir in eggs, one at a time.
4. Stir in sifted dry ingredients.
5. Add chocolate chips and nuts.
6. Bake in greased bar pan in 350 degree oven for 20-25 minutes.
7. When cool, cut into bars.
Title: Easy to Roll Pastry
Ingredients:
- 1 boiling water
- 1 baking powder
- 1 salt
- 1 cake-and-pastry flour
- 5 1/2
Instructions:
1. Mix baking powder, salt and flour in a large bowl. In another bowl, dissolve lard in boiling water. Add dry ingredients and stir well.
2. Cover with foil and refrigerate over night.
Title: Pear and Butterscotch Crumble
Ingredients:
- 1 pear
- 1 lemon
- 75 polenta
- 100 plain flour
- 100 butter
- 75 salt
- 90 butter
- 1 vanilla
- 75
- 50
- 150
Instructions:
1. Start by making the dulce de leche.
2. Take a small saucepan and heat together the sugar, butter and cream with a dash of vanilla.
3. Stir gently until the sugar dissolves and then boil for three minutes.
4. Take off the heat and set aside.
5. Now, preheat the oven to 350 F or 180 degrees C.
6. Place the pears in an ovenproof dish with the lemon juice, tossing gently to coat.
7. Top the pears with the almonds, then spoon over as much dulce de leche, or home-made butterscotch sauce, as you need to cover all the pears and almonds.
8. To make the crumble topping, combine the polenta, flour and sugar in a bowl, then rub in 75g of the butter and salt.
9. Tip this over the pears and press down lightly.
10. Dot the surface with the remaining butter and bake for 35-40 minutes or until golden brown.
11. Allow the crumble to stand for about 10 minutes, then serve with ice cream.
Title: Russian Wedding Cakes
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1 vanilla
- 2 1/4 flour
- 1/2 salt
- 3/4 walnuts
Instructions:
1. Mix all ingredients thoroughly (if you find it easier to cream the sugar and butter first go ahead but it isn't necessary if you don't want to take the extra step).
2. Shape dough into 1 inch balls and place on ungreased baking sheet. Bake for around 8 minutes (they burn easily) on middle rack at 400 degrees until set but not brown.
3. While warm, roll in confectioner's sugar. Let cool, and roll in sugar again.
Title: Turkey Cupcakes
Ingredients:
- 24
- 1
- 72
- 1
Instructions:
1. Frost the cupcake, then press in a cookie "head", flat and vertically at the bottom center of the cupcake. Then press in two cookies, horizontally to the right and left of the cookie head to make the wings.
2. Along the top of the cupcake, above the cookie head, press in a row or two of candy corn to make the tail feathers.
3. Give the turkey one eye, by adding a small dot of white decorators to the cookie head, and then adding a small dot of black decorators icing over the white to finish the eye.
4. For the beak, cut the white tips off of 24 candy corns. Place it on the side of the cookie head.
5. To make the wattle, cut a 1 inch square of fruit leather. Roll it into a tube or cone and stick it in place over the beak.
6. Now you have a cute, delicious and completely edible cupcake turkey!
Title: Perfect Plum Crisp
Ingredients:
- 1 prune
- 1/4 sugar
- 1/2 sherry wine
- 1/2 cinnamon
- 1 flour
- 1/2 salt
- 1/2 brown sugar
- 1/2 butter
- 1 quick-cooking oats
- 1 coconut
Instructions:
1. In a saucepan, combine the first four ingredients; simmer 15 minutes and set aside.
2. Sift flour and salt; add brown sugar, cut in butter; add oats and coconut.
3. Spread half of dry mixture in 8" square pan; spoon prune mixture over top; spread remaining dry mixture over two layers.
4. Bake at 325 degrees for 45 minutes.
Title: Chipper Date Brownies
Ingredients:
- 1 pitted dates
- 1 boiling water
- 1 shortening
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 1/2 walnuts
- 3/4
- 1
Instructions:
1. Combine dates and boling water in a small mixing bowl;cook to room temperature.
2. Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, beating well. Stir in vanilla and date mixture, mixing well.
3. Combine flour, cocoa, soda, and salt in a medium mixing bowl. Add to creamed mixture, stirring well. Spread batter in a greased 15X10X1 inch jellyroll pan: sprinkle with walnuts and chocolate morsels. Bake at 375 for 25 to 30 minutes. Cool completely in pan; cut into 2 inch squares.
Title: Butter Cookies
Ingredients:
- 3 cream cheese
- 1 butter
- 4 1/2 flour
- 1 sugar
- 1
Instructions:
1. Mix cream cheese, butter, sugar and egg yolk until well blended.
2. Add flour and mix.
3. Using a cookie press, press onto ungreased cookie sheets.
4. Bake at 350º until firm but not hard. About 8-10 minutes.
Title: Gooey Toffee Butter Cake
Ingredients:
- 1 egg
- 1 unsalted butter
- 1/2 cream cheese
- 1 eggs
- 2 pure vanilla extract
- 1 confectioners' sugar
- 1 unsalted butter
- 1/2
- 1
Instructions:
1. Preheat the oven to 350°F; lightly grease a 13 by 9 by-2-inch baking pan.
2. For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well; pat into the bottom of prepared pan and set aside.
3. For the filling: Still using an electric mixer, beat the cream cheese until smooth; beat in the eggs and vanilla; dump in confectioners' sugar and beat well.
4. Reduce the speed and slowly pour in butter, mix well; Fold in toffee bits.
5. Pour filling onto cake mixture and spread evenly; bake for 40 to 50 minutes; Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary; you want the center to be a little GOOEY, so don't bake it past that point!
6. Remove from oven and allow to cool completely, cut into squares--Enjoy.
Title: Black Forest Trifle
Ingredients:
- 1 cherry pie filling
- 2
- 1
- 4
Instructions:
1. Prepare and bake brownies according to package directions; cool completely on a wire rack.
2. Meanwhile prepare mousse according to package directions.
3. Crumble brownies; sprinkle half into a 4-qt. trifle dish or glass bowl.
4. Top with half of the pie filling, mousse, whipped topping and candy bars.
5. Repeat layers.
6. Cover and refrigerate for 8 hours or overnight.
7. Cook time does not include 8 hour chill time.
Title: Sangkhaya Fak Thong (Steamed Custard in Pumpkin)
Ingredients:
- 1 fresh pumpkin
- 5 eggs
- 1/3 sugar
- 1/8 salt
- 1 cream of coconut
Instructions:
1. Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp.
2. In a mixing bowl, light whisk the eggs, add the sugar, salt and cream of coconut and stir until well blended.
3. Pour the mixture into the pumpkin and steam (for approximately 20 minutes) until the custard is set.
Title: Teenagers Dream Cheesecake
Ingredients:
- 1 butter
- 1/3 cream cheese
- 4 sugar
- 1 eggs
- 1/3 all-purpose flour
- 6 vanilla
- 2
Instructions:
1. For the crust:
2. In a food processor whirl 1/2 package of the cookies, including the filing, until they form fine crumbs.
3. Mix in melted butter.
4. Scoop crumb/butter mixture into the bottom of a 9 inch cheesecake pan with removable bottom and press crumbs evenly over bottom of pan and about 1/2 inch up sides.
5. Chill crust to firm, about 20 minutes.
6. For Filing:
7. Mix cream cheese, sugar and whipping cream at medium speed until smooth.
8. Add eggs, flour and vanilla. Beat again to blend.
9. Pour 1/2 the cream cheese mixture into chilled crust.
10. Break remaining cookies in half and scatter over mixture, overlapping cookies, if necessary, to use all.
11. Pour remaining cream cheese mixture over the cookie layer.
12. Bake cake in a 300 degree oven until cheesecake is golden on top and jiggles only slightly in center when gently shaken, about 1 hour and 20 minutes
13. Take cake from oven a let cool on a rack. Cover and chill until cold, at least 4 hours to overnight.
14. Before serving, run a knife between cake and pan sides; remove rim.
Title: Maple Ricotta Flan
Ingredients:
- 1/4 eggs
- 4 ricotta cheese
- 1 sugar
- 1/4 vanilla
- 1 ground nutmeg
- 1 cinnamon
Instructions:
1. Preheat oven to 325. Divide the 1/4 cup maple syrup among six 6 ounce custard cups to coat bottoms evenly.
2. In a bowl combine eggs, cheese, sugar, vanilla and remaining teaspoon maple syrup. Mix until well combined but not foamy. Place the custard cups in a 3 quart rectangular baking dish. Divide egg mixture among custard cups. Sprinkle with nutmeg or cinnamon. Place the baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 40 to 45 minutes or until a knife inserted near the centers comes out clean.
3. Remove cups from water. Cool completly in custard cups. Cover and chill until serving time. To unmold flans, loosen edges with a knife, slipping point of knife down sides to let air inches Invert a desert plate over each flan, turn custard cup and plate over together.
Title: Fruity Lemon Cake
Ingredients:
- 1 crushed pineapple
- 1 mandarin oranges
- 1
- 12
- 1
Instructions:
1. Mix the cake mix with lemon-lime soda until blended.
2. Fold in the pineapple, with juice, and the mandarin oranges.
3. Bake according to the cake mix directions (usually at 350 for 30-35 minutes).
4. Allow to cool completely.
5. "Frost" with whipped topping.
6. Store covered in refrigerator.
Title: Indulgent Chocolate Squares
Ingredients:
- 350 dark chocolate
- 175 butter
- 175 brown sugar
- 175 eggs
- 6 cocoa powder
- 3 white chocolate
- 75 strawberries
- 125
- 50
- 3
Instructions:
1. Preheat the oven to 180C/350F/Gas 4, 10 minutes before baking. Oil and line a deep 20.5 cm square cake tin with nonstick baking parchment. Melt 225g of the dark chocolate in a heatproof bowl set over a saucepan of almost boiling water. Stir until smooth, then leave until just cool, but not beginning to set.
2. Beat the butter and sugar ntil light and fluffy. Stir in the melted chocolate, ground almonds, egg yolks, cocoa powder and breadcrumbs. Whisk the egg whites until stiff peaks form, then stir a large spoonful into the chocolate mixture. Gently fold in the rest, then pour the mixture into the prepared tin.
3. Bake on the centre shelf in the preheated oven for 1 1/4 hours, or until firm, covering the top with tinfoil after 45 minutes, to prevent it over-browning. Leave in the tin for 20 minutes, then turn out onto a wire rack and leave to cool.
4. Melt the remaining 125 g plain chocolate with the cream in a heatproof bowl set over a saucepan of amost boiling water, stirring occasionally. Leave to cool for 20 minutes or until thickened slightly.
5. Spread the topping over the cake. Scatter over the white and milk chocolate and leave to set. Cut into 16 squares and serve decorated with a few freshly sliced strawberries, then serve.
Title: Toffee and Coconut Peanut Butter Crisps
Ingredients:
- 1 egg
- 1 1/3 sweetened flaked coconut
- 1 water
- 1
- 2
- 1
Instructions:
1. Heat oven to 375°F Line cookie sheet with parchment paper or lightly grease.
2. Whisk together egg, oil, and water. Stir in cookie mix, then coconut and toffee bits.
3. Shape dough into 1-inch balls. Place on prepared cookie sheet. With tines of fork, flatten ball.
4. Bake 8 to 10 minutes or until edges of cookie are golden brown. Cool slightly; remove from cookie sheet.
Title: Cranberry-Raspberry Trifle
Ingredients:
- 3 eggs
- 1/2 sugar
- 1 vanilla extract
- 1 lemon zest
- 1/8 salt
- 2/3 cake flour
- 4 unsalted butter
- 1 milk
- 1 heavy cream
- 1/2 sugar
- 2 all-purpose flour
- 1 cornstarch
- 2 eggs
- 6 unsalted butter
- 1/2 vanilla extract
- 1 frozen raspberries
- 1 fresh cranberries
- 2 water
- 1/2 sugar
- 1/4 lemon zest
- 1 fresh lemon juice
- 1 unsalted butter
- 1 sugar
- 1/2 fresh raspberry
- 2
Instructions:
1. Heat oven to 350 degrees. Butter 8-inch round cake pan. Line bottom with parchment paper; dust side with flour.
2. Combine eggs, sugar, vanilla, zest, and salt in mixer bowl. Place bowl over (not in) pan of hot water and whisk until warm. Remove from heat and beat with electric mixer until doubled in volume and slowly dissolving ribbon forms on top of batter when beater is lifted. Sift flour over batter and gently fold in with rubber spatula.
3. Remove about 1/4 of the batter from bowl and mix with melted butter; gently fold into remaining batter. Pour batter into prepared pan. Tap pan sharply on counter a few times to release air bubbles.
4. Bake cake until edge pulls away from side of pan, 20-30 minutes. Let cool 10 minutes. Turn cake out of pan, carefully remove paper, and let cool completely.
5. Meanwhile, make custard and cranberry fillings and candied almonds. For custard fillings: heat milk and cream to boiling in medium saucepan. Meanwhile, mix sugar, flour, and cornstarch in mixing bowl. Add eggs and whisk until lightly. Gradually whisk in one-quarter of the hot liquid. Return egg mixture to saucepan and cook, whisking constantly, over medium-high heat until mixture thickens, about 3 minutes. Remove from heat; stir in butter and vanilla. Place plastic wrap directly on surface to prevent skin from forming. Let cool to room temperature, then refrigerate 30 minutes.
6. Place 1 cup custard in food processor and add berries and liqueur. Process until blended but berries are not completely pureed. Cover remaining custard with plastic wrap; reserve.
7. To make cranberry filling: combine cranberries, water, sugar, lemon zest, and lemon juice in medium saucepan and heat to boiling. Reduce heat and simmer, stirring occasionally, until cranberries pop and flavors are blended, about 10 minutes. Let cool to room temperature.
8. To make candied almonds: melt butter in small skillet over medium-high heat. Add almonds and 1 T. sugar; cook, stirring constantly, until sugar is dissolved and almonds turn golden brown. Sprinkle with remaining 1 T. sugar and spread on piece of waxed paper to cool. Store in airtight container.
9. Cut cooled cake horizontally in half with long serrated knife. Trim to fit neatly in 2-1/2-quart glass dish with straight sides. Spread each cake half with half the cranberry filling. Place 1 cake half, filling side up, in bottom of dish. Top with raspberry custard filling. Top with remaining cake half, filling side up, and cover with plain custard filling. Refrigerate covered at least 1 hour or up to 24 hours. Garnish with candied almonds and fresh raspberries before serving.
Title: Fruity, Fluffy Pistachio Salad (Dessert :)
Ingredients:
- 1 instant pistachio pudding mix
- 1 Cool Whip
- 1/2 milk
- 1 crushed pineapple
- 15 mandarin oranges
- 1 miniature marshmallows
- 2 maraschino cherry
- 1/2
Instructions:
1. Beat together pudding, cool whip, and milk until well mixed.
2. Fold in remaining ingredients.
3. Place in refrigerator for at least 1 hour prior to serving.
Title: Granola Cookies
Ingredients:
- 6 butter
- 1/2 margarine
- 1 brown sugar
- 1 egg
- 1/2 unbleached all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 cinnamon
- 1 ground ginger
- 2/3 granola cereal
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream butter and sugar in a stand mixer. Add egg.
3. In a separate bowl, combine flour, baking soda, salt and spices. Gradually add to wet ingredients. Combine thoroughly. Stir in granola and chocolate chips until well incorporated.
4. Drop by spoonful onto parchment-lined baking sheet.
5. Bake for 8-10 minutes. Remove from oven and let cool on sheet 2 minutes. Remove to rack and let cool completely.
Title: Flaky Pie Crust
Ingredients:
- 4 unsifted flour
- 1 sugar
- 2 salt
- 1 3/4 shortening
- 1 butter
- 1 white vinegar
- 1/2 egg
- cold water
Instructions:
1. Mix flour, sugar and salt with fingers or fork till corse mill.
2. Combine two mixtures with fingers or fork just until barely moistened. If you over combine you will make it tough and lose flakiness.
3. If it looks under stirred and falls apart then you're there! Tightly wrap it in plastic wrap (it will continue to combine by itself while wrapped) and chill for half hour.
4. Flour surfaces before rolling out.
Title: Lime and Almond Friands
Ingredients:
- 6 butter
- 6 powdered sugar
- 1 all-purpose flour
- 1 1/2 lime zest
- 1/2 lime juice
- 1 powdered sugar
- 1
- 30
Instructions:
1. Grease and flour a non-stick 12 hole friand tin or 12 medium muffin holes.
2. Pre-heat oven to 375F (180C).
3. Melt butter gently in the microwave oven.
4. Place egg whites in a medium bowl and whisk lightly until just combined.
5. Add melted butter, almond meal, powdered sugar and flour, then lime zest and juice, and whisk again until just combined.
6. Divide mixture evenly among the prepared pans.
7. Top each friand with an almond.
8. Bake in the moderately hot oven for 20 to 25 minutes, until lightly browned- the friands should spring back when touched.
9. Remove from oven and let sit in the pan for around 5 minutes, before turning out onto wire racks to cool, right way up.
10. Serve warm or at room temperature, dusted with a little extra sifted powdered sugar, and a dollop of cream.
Title: Mocha Chocolate Fondue
Ingredients:
- 1 butter
- 2 instant coffee
- 1 cinnamon
- 1/2 marshmallow creme
- 1 dark rum
- 1/3
Instructions:
1. Melt the butter and chocolate, add the coffee, cinnamon and marshmallow creme.
2. Stir until well blended.
3. Add rum and stir well.
4. Serve with cubes of pound or angel food cake to dip.
5. Marshmallows, dates or cubes of fruit like bananas are good too.
Title: Apple Raisin Pudding Cake
Ingredients:
- 2 apples
- 1 sugar
- 1 egg
- 1 flour
- 1 1/2 cinnamon
- 1 baking soda
- 1 walnuts
- 3/4 raisins
- 1 vanilla
- 1/2 brown sugar
- 1/2 white sugar
- 1 water
- 2 flour
- 1/4 butter
- 1 vanilla
- 1/2 walnuts
- 1/2 raisins
Instructions:
1. Mix apples and 1 cup sugar together and let stand until sugar is dissolved.
2. Add eggs and mix well.
3. Sift together the 1 cup flour, cinnamon, and baking soda. Stir into apple mixture.
4. Add 1 cup walnuts, 3/4 cup raisins, and 1 teaspoon vanilla.
5. Pour into a greased 8x8 pan and bake at 375 degrees for 40-45 minutes.
6. While cake is baking, mix 1/2 cup brown sugar, 1/2 cup sugar, 1 cup water, and 2 tablespoons flour in a small saucepan.
7. Cook over medium heat until slightly thick and clear.
8. Add butter, 1 teaspoon vanilla, 1/2 cup walnuts, and 1/2 cup raisins and stir until butter is melted.
9. Pour topping over hot baked cake while still in pan.
Title: Best Black Magic Cake
Ingredients:
- 1 3/4 all-purpose flour
- 2 white sugar
- 2/3 baking soda
- 2 baking powder
- 1 salt
- 1 coffee
- 6 buttermilk
- 1 vanilla extract
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F (175°C).
2. Grease and flour two 9 inch rounds or one 9x13 inch pan.
3. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt.
4. Make a well in the center.
5. Add eggs, coffee, buttermilk, oil and vanilla.
6. Beat for 2 minutes on medium speed.
7. Batter will be thin.
8. Pour into prepared pans.
9. Bake at 350°F (175°C) for 30-40 minutes , or until toothpick inserted into center of cake comes out clean.
10. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
Title: Anna Banana's Birthday Cake With Chocolate Fudge Icing
Ingredients:
- 1/2 unsalted butter
- 3/4 granulated sugar
- 2 eggs
- 1 pure vanilla extract
- 3 bananas
- 2 all-purpose flour
- 1 baking soda
- 1/4 sour cream
- 4 bittersweet chocolate
- 2 milk
- 1/3 unsalted butter
- 1/4 icing sugar
- 1 1/2 pure vanilla extract
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Butter a 9-inch springform pan (or heart-shaped pan.) Cream 1/2 cup butter until light.
3. Gradually beat in the granulated sugar.
4. Add the eggs one at a time and beat after each addition.
5. Beat in 1 teaspoon vanilla and the mashed bananas.
6. Sift or mix together the dry ingredients and add to the batter alternately with the sour cream.
7. Spoon the batter into the prepared pan evenly and bake for 30 to 40 minutes or until the cake springs back when gently pressed in the centre.
8. Cool for 10 minutes and invert.
9. Cool on a wire rack.
10. For the icing, melt the chocolate, cocoa, milk and 1/4 cup butter in the top of a double boiler.
11. Cook until smooth and cool slightly.
12. Beat in the icing sugar and 1 teaspoon vanilla.
13. Place the bowl over a larger bowl of ice and water and stir until the icing is spreadable.
14. Ice the cake and decorate as you wish.
15. The CKFM Cookbook.
Title: Strawberry Chocolate Chip Shortcake
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1/2 baking powder
- 1/2 sugar
- 1/2 eggs
- 2 vanilla
- 1 sour cream
- 2 fresh strawberries
- 1/2 Cool Whip
- 16
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease a 9" springform pan.
2. In a large bowl, beat 1/2 cup sugar and butter. Add 1 egg and 1 t. vanilla; beat until creamy. Gradually add flour and baking powder. Stir in 1/2 cup mini chocolate chips. Press mixture into bottom of prepared pan.
3. In a medium bowl, stir together sour cream, 1/2 cup sugar, 2 eggs, and 1 t. vanilla. Stir in 1/2 cup mini chocolate chips. Pour over mixture in pan.
4. Bake 50-55 minutes or until almost set in center and edges are lightly browned. Cool completely on wire rack.
5. Reserve 8-12 whole strawberries and slice them in half. Slice remaining strawberries and arrange over top of cake.
6. Spread Cool Whip over strawberries. Slice and garnish each slice with halved strawberries.