Strawberry-Maple Cupcakes

This flavor combination is divine from what I hear. I absolutely cannot stand strawberry flavor so I did not try these, but everyone who did said they were incredible. They may not be the first flavors you’d think of together but let me just tell you this definitely works.The cupcakes are light, fluffy and while they don’t actually contain any real strawberries, they use strawberry extract to achieve a full flavor. When combined with the maple cream cheese frosting it really just puts it over the top.I’ve used sliced fresh strawberries as garnish for these cupcakes. Halved strawberries, sliced strawberries or dried strawberries would all work as garnish for these though. I just really suggest using a real strawberry as garnish since there isn’t actually any in the cupcake.[amd-yrecipe-recipe:207]Source: Cake adapted from Kiss my Bundt – Chrysta Wilson

Strawberry Cheesecake Trifle

I decided that I wanted to make another trifle in my beautiful trifle dish. I received the dish as a wedding present and have only had a chance to use it once before. I thought Easter this year would be the perfect time to put together a new recipe.Originally I wanted to put together a Triple Berry Cheesecake Trifle, but when I went to the grocery store they only had strawberries on hand. So I decided to simplify and just make it a Strawberry Cheesecake Trifle. You really could substitute any sort of berry or berry combination for the strawberries in the recipe and I think it would still be fantastic.This recipe received rave reviews from the Easter guests. Alex said he especially loved the thick slices of strawberry mixed throughout the dish. You can make this recipe even if you don’t have a trifle dish. Simply use a deep sided bowl and layer as you would with a trifle dish. You just won’t be able to see the beautiful layers the same way, but it will still taste the same![amd-yrecipe-recipe:190]

Strawberry Rhubarb Pie

I actually made this pie in the middle of winter. I completely forgot I had it until now, so I decided to post it! It also just happens that the ingredients are in season now, so you can make a pie full of fresh ingredients rather than frozen (as I did).This pie received rave reviews from the person I made it for. The filling itself is pretty tart, if you are worried about it you can add additional sugar until it reaches the sweet level you wish. While the filling is homemade I decided to go with prepared pie crusts. If you wish to make these from scratch feel free, you can also substitute a gluten free pie crust if you wish. I just didn’t have the time when I made this pie. I’ve added several spices to this recipe that really make the filling pop. I highly suggest you add them, but they are not critical. The fresh lemon juice will provide you with a little bit of a tart undertone if you choose to use it.[amd-yrecipe-recipe:70]