In this task, you have to generate the title of the recipe given its required ingredients and directions.

Q: ingredients: 'FOR THE CAKE:', '1/2 cups (1 Stick) Unsalted Butter, Room Temperature', '1-1/8 cup Granulated Sugar', '1/2 cups Milk', '1 teaspoon Vanilla Extract', '3 whole Large Eggs, Room Temperature', '1-1/2 cup All-purpose Flour', '2 teaspoons Baking Powder', '_____', 'FOR THE FILLING AND TOPPING:', '1 pint Strawberries, Washed, Hulled, And Sliced', '1/4 cups To 1/2 Cups Granulated Sugar, Based On Sweetness Of The Berries', '1 Tablespoon Cornstarch', '1/2 whole Lemon (just The Juice)', '2-1/2 cups Heavy Cream', '1/2 cups Granulated Or Powdered Sugar', '1-1/2 teaspoon Clear Vanilla Extract (optional)',<sep> directions: 'Preheat the oven to 350F/175C/Gas 4, and grease and line two 8-inch cake pans.', 'Using a mixer, beat the butter and sugar until pale and fluffy. Add the eggs one by one, mixing well after each addition.', 'Mix the milk and vanilla extract together in a liquid measuring cup. Sieve or whisk the flour and baking powder together in a bowl. Then, pour the flour and milk mixtures into the creamed mixture, alternating and ending with the flour. Mix the batter completely until smooth and combined.', 'Divide the mix evenly between the two baking tins (or you can pour it all into one pan and separate it with a knife if you have a steady hand. I used two pans) and place in the oven for 25 minutes or until a skewer inserted into the center of the cake comes out clean.', 'Allow the cake to cool slightly for about 10 minutes before turning out onto a wire rack to cool completely.', 'While the cakes are cooling, place the whisk and bowl for the filling in the freezer!', 'Filling and Topping:', 'When both cake layers are completely cooled, make the strawberry filling. Place the cut strawberries in a medium sauce pan along with the sugar, cornstarch, and lemon juice. Heat to boiling and then remove the pan from the heat. With a potato masher or fork, mash the strawberries into smaller chunks. Allow the filling to cool while making whipped cream.', 'With the cold whisk and bowl, whip the cream until soft peaks form. Add in the sugar and CLEAR vanilla extract. [If you don't have clear vanilla extract, you could omit it or use the dark variety. Just know that it will change the color of the whipped cream.]', 'Assembly:', 'If the cake layers have a peak in the middle make sure to slice it off so you are left with perfectly flat layers. Place one layer face down on a cake stand and dollop with half the cooled strawberry puree. Then, add about a fourth to a third of the whipped cream, spread evenly. Carefully place the second cake layer on top and add the remaining strawberry puree. To avoid making the mess that I made, place the layers in the freezer for 30 minutes. After that time, add the remaining whipped cream generously. Feel free to garnish your cake with more hulled strawberries.'

A: Strawberry Shortcake Cake
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Q: ingredients: '500 g green lentils', '1 large red onion, finely chopped', '14 cup olive oil', '4 large italian-style peeled tomatoes', 'salt & freshly ground black pepper', '14 cup fresh parsley, finely chopped', '2 tablespoons balsamic vinegar', '1 tablespoon olive oil',<sep> directions: 'Fry the onion in the olive oil until it is transparent.', 'Chop the tomatoes, removing seeds if you like.', 'Add tomatoes to the onions in the pan.', 'Drain the lentils and add to the pan.', 'Cover the lentil mixture with cold water and bring to the boil.', 'Reduce the heat, and simmer gently for 30 minutes or until the lentils are tender.', 'Remove from heat.', 'Season to taste with salt and freshly-ground black pepper.', 'In a bowl mix the parsley and vinegar.', 'Stir in the lentil mixture slowly.', 'When cool, adjust the seasoning.', 'Chill well.', 'Drizzle the remaining tablespoon of olive oil over the salad before serving.'

A: Lentil and Tomato Salad
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Q: ingredients: '1 box (12 Oz) Jumbo Pasta Shells', '1 Tablespoon Extra Virgin Olive Oil', '1 whole Yellow Onion', '2 cloves Garlic', '2 whole Tofurky Beer Brats Or Your Favorite Meat Free Sausages', '2 cups Chopped Fresh Spinach', '6 ounces, weight Tofutti Non Dairy Sour Cream', '7 ounces, weight Medium Soft Tofu', '1 teaspoon Dried Basil Or 1/2 Cup Chopped Fresh', '1/2 teaspoons Salt', '1 jar (24 Oz) Marinara Sauce', 'Optional Garnish: Sauteed Mushrooms',<sep> directions: 'Preheat the oven to 350 degrees F.', 'Bring a large pot of water to a rolling boil.', 'Add the pasta shells and cook for five minutes, stirring gently a few times.', 'Drain the shells and allow them to cool on a cookie sheet, gently separating any that stuck together.', 'Heat a saute pan over a medium low heat and add the oil.', 'Chop the onion and add it to the pan, stirring occasionally for five minutes.', 'Then mince the garlic and add it to the onions.', 'Slice the sausages lengthwise twice (i.e.', 'into fourths, lengthwise) and then cut the slices into little pieces.', 'Add the sausage to the onion pan and cook for another five minutes.', 'Add the spinach and stir continuously until it starts to wilt and then turn off the heat and let the mixture cool.', 'Put the sour cream in a large bowl.', 'Pat the tofu dry and cut it into four pieces.', 'In the palm of your hand, gently squeeze out any excess water from the tofu and then add the tofu to the sour cream.', 'Repeat this step with each piece of tofu.', 'Add the salt and basil and mash the tofu up with the sour cream.', 'Add the cooled sausage mixture to sour cream mixture and stir.', 'Put a thin layer of pasta sauce into the bottom of your baking dish.', 'Using a soup spoon, scoop up a heaping spoonful of the filling and insert it into each shell.', 'Set the shell into the pan and repeat until youve used up all of the filling.', '(you may have some left over shells).', '(At this point you can freeze half of the stuffed shells if you want to have some for another meal later).', 'Pour the remaining marinara sauce over the shells and bake for 30 minutes.', 'Serve garnished with some sauteed mushrooms and serve.'

A:
Vegan Ricotta and Sausage Stuffed Shells
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