Getting Ready for the Fourth of July

Strawberry Layer Cake

Strawberry Layer Cake


  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ¼ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk


  • ¼ cup unsalted butter, softened
  • 1 cup confectioners’ sugar, plus extra for dusting
  • ½ tsp. vanilla extract
  • 3 tbsp. strawberry jelly


Preheat the oven to 350 degrees F. Grease two 8-inch round layer cake pans and line the bottoms with parchment paper. Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the batter is smooth, then stir in the milk. Divide the batter between the prepared pans and smooth level. Bake in the preheated oven for 25-30 minutes, or until risen, firm and golden brown. Let cool in the pans for 2-3 minutes, then turn out onto a wire rack to finish cooling. For the filling, beat together the butter, confectioners’ sugar and vanilla extract until smooth. Spread this mixture on top of one of the cakes. Spread the bottom of the other cake with the jelly and then sandwich the two cakes together to enclose the filling, pressing down lightly. Dust the cake with confectioners’ sugar before serving.

Serves 6-8 

Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.


Pink Princess Mini Cupcakes- A Little Light Lunch

Our last “Little Light Lunch” blog is a Dessert,
one which would be Delightful with any of our Lunches.
Make for all the Pretty Pink Princess in your Life. Enjoy!

Pink Princess Mini Cupcakes
Pink Princess Mini Cupcakes


Our own
Our own “Pretty Pink Princess”
  • 1 box strawberry cake mix
  • Cranberry juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon strawberry extract
  • Sliced strawberries
  • Mint sprigs
  • 48 pink oven-safe paper soufflé or nut cups


  • 1 container purchased creamy vanilla frosting
  • 2 cups powdered sugar
  • Pink paste food coloring


Pretty in Pink or White
Pretty in Pink or White

Preheat oven to 350 degrees F. Make cupcake batter according to package directions, substituting cranberry juice for water and adding vanilla and strawberry extracts.

Place 48 pink paper oven-safe soufflé or nut cups on a cookie sheet. Spray with nonstick cooking spray. Divide batter evenly between cups.

Bake cupcakes 10 to 12 minutes. Remove from oven and cool for 15 minutes before frosting.

Combine vanilla frosting powdered sugar, and several dots of pink paste food coloring in a large bowl. Blend with an electric mixer until creamy.

Generously frost each cooled mini cupcake. Top with a strawberry slice and mint sprig.

Makes 48 mini cupcakes.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.