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There’s not many desserts that can beat a strawberry shortcake for summer nostalgia, and this one is so easy to make! I feel that a little hint of lemon elevates the classic strawberry shortcake, but the real upgrade comes from turning a simple box cake into a rich, moist, and slightly denser, more structured cake, perfect for our strawberry topping! Try this once and your family will be eating it all summer long!

Ingredients
• 1 box yellow cake mix
• 1 (3.4 oz) box instant lemon pudding mix
• 4 eggs
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup melted butter
• 1/4 cup milk (plus 1–2 tbsp more if needed)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• pinch of salt
• 1 tbsp flour
• 1 lb strawberries, sliced
• 2–3 tbsp sugar
• 1 tsp lemon juice
• 1/2 cup cold heavy cream
• 4 oz cream cheese, softened
• 1/2 cup Greek yogurt
• 2–3 tbsp powdered sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• splash vanilla

⸻

Instructions
Preheat oven to 350°F and place rack in the center. Grease a metal 9×13 pan. In a large bowl, mix together the cake mix, pudding mix, eggs, sour cream, melted butter, milk, lemon juice, lemon zest, salt, and flour just until smooth, about 30–45 seconds. The batter should be thick but spreadable. If it feels too dense, add 1–2 tablespoons milk. Spread evenly in the pan and tap lightly to level.

Bake for 45–55 minutes, until the center is fully set, a toothpick comes out clean or with a few moist crumbs, and the top is lightly golden. If the top browns too quickly, loosely tent with foil and reduce oven to 325°F. Let cool in the pan for 20 minutes, then cool completely before cutting into clean squares.

While the cake bakes, toss the sliced strawberries with sugar and lemon juice. Let sit 20–30 minutes until juicy, stirring once. When serving, use mostly the berries and not all the liquid.

For the lemon cream, whip the cold heavy cream to soft peaks and set aside. In another bowl, beat the softened cream cheese until smooth, then mix in the powdered sugar, lemon juice, lemon zest, vanilla, and a pinch of salt until creamy. Mix in the Greek yogurt until smooth, then gently fold in the whipped cream. Chill 15–20 minutes if needed.

To serve, place a square of lemon cake on a plate, spoon strawberries over the top, and finish with a dollop of lemon cream. Optionally add a second thin layer of cake and finish with more cream. Garnish with lemon zest or a light dusting of powdered sugar.

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Simple, Fast, Easy, and often overlooked but this granola is great whether you’re eating it by itself, layering into a parfait, or pouring in a bowl with milk and sliced banana. It's got a rich, buttery, nutty flavor, with a hint of cinnamon and honey. Try this once and see if you don't believe it’s better than any prepackaged granola you've ever eaten! I typically don’t add all of the chia, hemp and coconut, but it does add more protein

Ingredients
Dry
• 3 cups old-fashioned oats
• 1 cup pecans, rough chopped
• 1 cup sliced almonds
• ½ cup pumpkin seeds
• ¼ cup hemp seeds (optional)
• 2 tbsp chia seeds (optional)
• ½ cup coconut flakes (optional)
• 1 tsp cinnamon
• ¾ tsp kosher salt
Wet
• 4 tbsp butter
• ¼ cup maple syrup
• 1 tbsp honey
• 1 tbsp vanilla extract
• 1 egg white

Instructions
1. Preheat oven to 325°F.
2. Toast dry mix
Spread oats, nuts, seeds, and coconut on a sheet pan.
Bake 8–10 minutes until lightly fragrant.
3. Brown butter
Melt butter in a pan until golden and nutty.
4. Stir maple syrup, honey, and vanilla into butter.
Whisk in egg white.
5. Toss toasted dry mix with wet mixture until lightly coated.
6. Spread onto parchment-lined sheet pan.
Gently press in a few spots (don’t pack tightly).
• Bake 20 minutes
• Gently stir once
• Bake another 10–15 minutes until golden
• Cool completely
Let sit untouched until fully cool, then break into clusters.

Finish (Optional but recommended)
• Sprinkle flaky salt
• Drizzle a little honey and enjoy!

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