30 of most popular cakes

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1 large egg

Ingredients:

For the filling:

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1 lb fresh strawberries, hulled and sliced

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2 tablespoons granulated sugar

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1/2 teaspoon vanilla extract

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1 1/2 cups heavy cream

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2 tablespoons confectioners' sugar

For the shortcake:

14      Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Using a pastry blender or two knives, cut in the cold butter until the mixture resembles coarse crumbs.

In a small bowl, whisk together the milk and egg.

Add the milk mixture to the flour mixture and stir until just combined.

Turn the dough out onto a lightly floured surface and knead gently for a few seconds until the dough comes together.

Pat the dough into a 1-inch thick round and cut out 6 rounds with a 3-inch biscuit cutter.

Place the rounds on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.

While the shortcakes are baking, prepare the strawberry filling. In a medium bowl, toss the sliced strawberries with the granulated sugar and vanilla extract.

In a separate large bowl, beat the heavy cream and confectioners' sugar until soft peaks form.

To assemble the shortcakes, split each biscuit in half.

Spoon some of the strawberry filling onto the bottom half of each biscuit.

Top with a dollop of whipped cream, and then place the top half of the biscuit on top.

Add another spoonful of strawberry filling and another dollop of whipped cream.

Serve immediately, and enjoy your delicious Strawberry Shortcake!

Note: If you don't plan on serving the shortcakes right away, you can store the biscuits and whipped cream separately in the refrigerator for up to 2 days. Assemble the shortcakes just before serving for the best results.

15      Pineapple upside-down cake

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1/2 cup unsalted butter, melted

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1 cup light brown sugar

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1 can (20 oz) pineapple rings, drained (reserve 1/2 cup of the juice)

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Maraschino cherries

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1 1/2 cups all-purpose flour

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2 teaspoons baking powder

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1/4 teaspoon salt

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1/2 cup granulated sugar

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1/2 cup unsalted butter, softened

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2 large eggs

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1/2 cup reserved pineapple juice

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1 teaspoon vanilla extract

Ingredients:

15      Instructions:

Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan.

In a small bowl, mix together the melted butter and brown sugar until well combined.

Pour the mixture into the bottom of the prepared cake pan, spreading it out evenly.

Arrange the pineapple rings on top of the sugar mixture. You can also place a maraschino cherry in the center of each ring.

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

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

Beat in the eggs, one at a time, until well combined.

Gradually mix in the dry ingredients, alternating with the reserved pineapple juice, and mix until just combined.

Stir in the vanilla extract.

Pour the batter over the pineapple and sugar mixture in the pan, and spread it out evenly.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 5-10 minutes.

Carefully invert the cake onto a serving platter or plate, so that the pineapple rings are on top.

Serve warm or at room temperature, and enjoy your delicious Pineapple Upside-Down Cake!

Note: You can also make this recipe with fresh pineapple slices instead of canned, but you will need to peel, core, and slice the pineapple yourself.

16      Coffee cake

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2 cups all-purpose flour

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2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1/2 cup unsalted butter, softened

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1 cup granulated sugar

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2 large eggs

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1 cup sour cream

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