This Coconut Bundt Cake is everything you love about a classic coconut cake—just a little more irresistible. Each slice is incredibly moist and buttery, with a melt-in-your-mouth crumb and layers of sweet coconut in every bite. It’s the kind of cake that feels light and summery, yet still indulgent enough to satisfy any dessert craving. Topped with a silky, creamy coconut frosting that drapes beautifully over the cake, every bite is smooth, sweet, and full of flavor. Finally, a sprinkle of toasted coconut flakes adds the perfect contrast that takes this cake to the next level!

COCONUT BUNDT CAKE

This moist coconut Bundt cake recipe is truly one of my favorites! Butter and sugar are creamed together, eggs and sour cream are mixed in, and the dry ingredients are incorporated before baking in a Bundt pan. (If you don’t have this type of pan, here is one you can buy from Amazon.) Once the cake has cooled, a quick, homemade coconut frosting is whisked together and spread over the top, creating an easy yet impressive dessert.

Find my expert tips on how to make a homemade coconut bundt cake below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Coconut Bundt Cake Recipe:

• Tropical Flavors: If you are a coconut lover, the coconut extract and sweetened coconut flakes truly make this cake taste like you’re on vacation.
• Sweet & Tender Cake: Every slice of this dessert is soft, fluffy, and perfectly moist with rich coconut flavor in every bite. The creamy coconut frosting and toasted flakes add the sweetest finish.
• Versatile Spring & Summer Dessert: This bundt cake can be served for brunch, birthdays, bridal showers, baby showers, or whenever you need a stunning dessert. 
• Make-Ahead-Friendly: This bundt cake tastes even better as it sits. You can bake it a day in advance. Cover it tightly once cooled. Frost before serving and enjoy!

Ingredients

Coconut Bundt Cake

• 1 3/4 cups all-purpose flour
• 2 cups sweetened coconut flakes
• 1 1/2 cups salted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 teaspoon baking powder
• 2 teaspoons coconut extract

Coconut Frosting

• 2 cups powdered sugar
• 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
• 2 teaspoons coconut extract
• *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut

Instructions

For The Coconut Bundt Cake

Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.

In a medium bowl, combine the flour and flaked coconut. Set aside.

Using an electric mixer, cream the butter and sugar together until smooth.

Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.

Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don’t over mix. Allow the cake batter to rest for 10 minutes.

Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.

For The Coconut Frosting

In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired.

*How To Toast the Coconut

Toast the sweetened coconut in a large skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).

Servings 

Serves 10.

Storage 

Store the leftover bundt cake in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days. To freeze, wrap the unfrosted cake tightly, then freeze for up to 3 months. Thaw in the fridge overnight and frost before serving. No reheating necessary.

Holly’s Tips for The Best Coconut Bundt Cake:

• Prepare The Bundt Pan: Bundt pans are notorious for sticking. Grease every crevice generously with butter or shortening, then dust with flour. This helps ensure a clean release.
• Room Temperature Ingredients Matter: Allow the eggs, butter, and sour cream come to room temperature before mixing. This helps the batter emulsify smoothly, giving you a finer crumb and a more even bake.
•  Keep It Moist: Coconut cakes shine when they’re moist. Don’t over-bake; check for doneness at the 45-minute mark with a toothpick.
• Allow the Cake To Cool Before Removing the Pan: Let the cake rest in the Bundt pan for about 20 minutes, allowing it to firm up slightly. This reduces the risk of the cake breaking when inverted.
• Adjust Frosting As Needed: Start with 5 tablespoons of heavy cream and add more gradually until the coconut frosting reaches your preferred thickness for spreading or drizzling.
• Make It Your Own: Swap the coconut frosting for a cream cheese frosting, add a drizzle of white chocolate, or top with pineapple pieces, mango slices, raspberries, or other fruits.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Key Lime Bundt Cake next.

Looking for something different? This White Chocolate Raspberry Bundt Cake is just as delicious.

Looking for more fruit desserts for spring and summer? Make these highly-rated recipes: Raspberry Cream Cake, Lemon Berry Bundt Cake, Strawberry Lemon Loaf Cake, and Lemon Loaf Cake.

Have you made this Coconut Bundt Cake recipe? 🥥

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CoconutBundtCake #LifeInTheLofthouse

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Coconut Bundt Cake

The best Coconut Bundt Cake recipe—perfectly moist, full of coconut flavor, and topped with creamy frosting and toasted coconut flakes.

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 10

Ingredients

Coconut Bundt Cake

• 1 ¾ cups all-purpose flour
• 2 cups sweetened coconut flakes
• 1 ½ cups salted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• ½ teaspoon baking powder
• 2 teaspoons coconut extract

Coconut Frosting

• 2 cups powdered sugar
• 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
• 2 teaspoons coconut extract
• *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut

Instructions

For The Coconut Bundt Cake

• Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.
• In a medium bowl, combine the flour and flaked coconut. Set aside.
• Using an electric mixer, cream the butter and sugar together until smooth. Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.
• Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don't over mix. Allow the cake batter to rest for 10 minutes.
• Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.

For The Coconut Frosting

• In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired. Serve and enjoy!

Notes

*How to Toast the Coconut: Toast the sweetened coconut in a skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).

Recipe adapted from: 5 Boys Baker

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I remember first eating this salad at Emma’s baby shower over 18 years ago. ☺️ We served it with Pizza Factory breadsticks, cookies, and a Crystal Light/Sprite drink. It was so good, and has been a favorite recipe of mine ever since. This homemade Chicken Caesar Pasta Salad features seasoned chicken, rotini pasta, crisp croutons, and juicy tomatoes, all tossed in a creamy, flavorful homemade Caesar dressing, over a bed of romaine lettuce. It’s healthy, fresh, and crunchy, making it the perfect dish to serve in the spring and summer.

CHICKEN CAESAR PASTA SALAD

For this pasta salad recipe, I like to cook two chicken breasts in a skillet and season them with a little lemon-pepper. It gives the salad extra flavor, and I highly recommend you try it! I chop up the chicken and add them to the salad. You could always use a rotisserie chicken to save time. You can also use store-bought Caesar salad dressing to make things easier. My favorite brand is Brianna’s. Serve chilled for a refreshing meal, perfect for lunch, dinner, potlucks, or picnics. Top with extra Parmesan and freshly cracked black pepper for an extra boost of flavor. 

Find my expert tips on how to make homemade chicken Caesar pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Chicken Caesar Pasta Salad Recipe:

• Fresh & Flavorful: Tender grilled chicken, crisp romaine lettuce, juicy cherry tomatoes, and seasoned croutons combine with rotini pasta for a perfectly balanced dish.
• Creamy Homemade Dressing: The rich, tangy Caesar dressing made with mayonnaise, Parmesan, lemon, and garlic elevates every bite.
• Quick & Convenient: With pre-cooked chicken and easy-to-whisk dressing, this pasta salad comes together in minutes, yet tastes like a restaurant-quality dish.

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced (I like to season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried, then chopped)
• 1 cup cherry tomatoes, sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic, minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

Cook pasta in a large pot of water until al dente. Drain water, then rinse noodles under cold water to let cool.

In a large serving bowl, combine cooked chicken, tomatoes, and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons, and as much or as little Caesar dressing as you prefer to the bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

Whisk together all of the dressing ingredients. Cover and chill in the fridge until ready to use.

Servings

Serves 6.

Storage 

Store leftovers in an airtight container; the pasta, chicken, and dressing can last in the fridge for 3 days. Add lettuce and croutons right before serving for maximum freshness.

Holly’s Tips for The Best Chicken Caesar Pasta Salad Recipe:

• Use Grilled or Roasted Chicken: Grilling or roasting your chicken beforehand adds a smoky, savory depth that enhances the salad’s overall taste.
• Cook Pasta Al Dente: Slightly firm pasta holds up better in salads and prevents a mushy texture after chilling.
• Chill Ingredients Before Serving: Keep the pasta, chicken, and lettuce chilled to ensure a refreshing, crisp salad.
• Add Croutons Last: Toss croutons in just before serving to keep them crunchy and prevent sogginess.
• Make It Your Own: You can control how much dressing you add and swap ingredients to your liking, making it perfect for meal prep, potlucks, or family lunches. If you’re short on time, feel free to use store-bought Caesar salad dressing. Either way, you will still get a delicious pasta salad.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Chicken Pesto Pasta Salad.

Looking for something a little different? Try this amazing Chicken Strawberry Pasta Salad.

Wanting a meatless option? Serve these: California Pasta Salad and Tri-Color Pasta Salad.

Can’t get enough of pasta salad? Don’t miss out on these highly-rated recipes: BBQ Ranch Chicken Pasta Salad, Teriyaki Chicken Pasta Salad, and Pepperoni Pizza Pasta Salad.

Have you made this Chicken Caesar Pasta Salad recipe? 💚

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenCaesarPastaSalad #LifeInTheLofthouse

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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced ( I season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried then chopped)
• 1 cup cherry tomatoes sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

• Cook pasta in a large pot of water until al dente. Drain water then rinse noodles under cold water to let cool.
• In a large serving bowl, combine cooked chicken, tomatoes and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons and as much or little Caesar dressing you prefer to bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

• Whisk together all of the dressing ingredients. Cover and chill in fridge until ready to use.

Notes

Nutrition Info for salad: 1 serving = 396 calories / 11 fat / 51 carbs / 31 protein

Nutrition Info for dressing: 2 Tablespoons = 81 calories / 8 fat / 1 carb / 3 protein

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Some recipes have a way of taking you back in time, and this dessert is one of them. This Pistachio Oreo Ice Cream Dessert is a special recipe my husband, Kale, made for me when we were dating. But I have to give credit to his amazing sister Christine (Hi, Christine!) for the original recipe; it remains one of our favorites to this day. You can make this treat anytime of the year, but we especially enjoy making it during the warmer months. You can let it freeze overnight or make it early and enjoy it later after some fun in the sun!

PISTACHIO OREO ICE CREAM DESSERT

This easy no-bake treat offers a flavorful balance of creamy, nutty, and chocolate. The homemade crust is constructed from double-stuffed Oreos, topped with sweet, nutty pistachio pudding that melts into rich vanilla ice cream and airy Cool Whip. Extra Oreo chunks on top add a satisfying chocolatey crunch, making each bite a multi-layered delight. This no-bake treat is so unique, refreshing, and pure warm-weather bliss. Sprinkle extra chopped pistachios or drizzle chocolate syrup for added flavor and presentation.

Find my expert tips on how to make homemade pistachio Oreo ice cream dessert below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Pistachio Oreo Ice Cream Dessert:

• Easy Dessert Recipe: No complicated baking or fancy tools are needed for this step-by-step, simple recipe. Just mix, layer, and freeze!
• No-Bake Treat: This no-bake recipe saves time and is ideal for warmer months. The layers set beautifully in the freezer, giving you a creamy and cool, sliceable dessert.
• Light, Refreshing & Sweet: This homemade dessert is ideal for spring picnics, summer barbecues, or anytime you crave a cool, decadent treat.
• Perfect for Pistachio Lovers: If you’re someone who loves pistachio gelato or the creamy, nutty flavor in general, this dessert recipe is a must-try.

Ingredients

• 1.5-quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• ½ cup salted butter, melted
• 8 ounces Cool Whip, thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Instructions

Set the ice cream out on the counter to soften while preparing the Oreo crust.

Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.

Set aside 1/3 of the cookie crumbs for the topping.

Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.

In a large mixing bowl, add the softened vanilla ice cream and the thawed Cool Whip. Whisk or stir until combined.

Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.

Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.

Remove from the freezer 20 minutes before cutting into squares. Serve and enjoy!

Servings

Serves: 12.

Storage 

Store leftover pistachio Oreo ice cream dessert in an airtight container and keep it in the freezer. It will stay fresh for up to 1 week. For the best texture, remove the dessert about 15 minutes before serving to allow it to soften slightly for easier slicing.

Holly’s Tips for The Best Pistachio Oreo Ice Cream Dessert:

• Soften The Ice Cream First: Let the ice cream sit at room temperature for 15 to 20 minutes before mixing. This makes it easier to combine the Cool Whip and pudding mix.
• Crush Oreos Into Chunks: Keep some chunks in the cookie crumbs for texture. Avoid crushing into fine powder; you want a crunchy, satisfying topping and crust.
• Press The Crust Firmly: When combining cookie crumbs and melted butter, press firmly into the pan. This ensures the base holds together when serving.
• Let Dessert Chill: Freeze for at least 6 hours or overnight to let flavors meld and ensure clean cutting.
• Serve Fresh: Remove from the freezer 15 minutes before serving to make cutting easier and enhance creaminess.
• Personalize It: This recipe can be scaled down for smaller pans or even individual cups, making it perfect for personal servings, dessert jars, parties, and potlucks.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my highly-rated Heavenly Oreo Dessert!

Wanting something less sweet? My Heavenly Lemon Oreo Dessert is fresh and tangy.

In the mood for something different? Give my Mexican “Fried” Ice Cream Dessert a try.

Looking for more no-bake desserts? Make my Oreo Dip, Oreo Ice Cream Cake, No-Bake Chocolate Cheesecake, Monster Cookie Dough Cheesecake, and Butterfinger Pie.

Have you made this Pistachio Oreo Ice Cream Dessert recipe? 💚

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PistachioOreoIceCreamDessert #LifeInTheLofthouse

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Pistachio Oreo Ice Cream Dessert

Whip up a no-bake Pistachio Oreo Ice Cream Dessert with this step-by-step recipe. A creamy and refreshing treat for anytime of year!

Prep Time 6 hours hours 20 minutes minutes

Servings 12

Ingredients

• 1.5 quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• 1/2 cup salted butter melted
• 8 ounces Cool Whip thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Toppings (optional)

• hot fudge
• whipped cream

Instructions

• Set the ice cream out on the counter to soften while preparing the Oreo crust.
• Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.
• Set aside 1/3 of the cookie crumbs for the topping.
• Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.
• In a large mixing bowl, add the softened vanilla ice cream and thawed Cool Whip. Whisk or stir together until combined.
• Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.
• Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.
• Remove from the freezer 20 minutes before cutting into squares. Top with hot fudge and whipped cream, if desired. Serve and enjoy!

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Looking for the perfect muffin recipe? These Raspberry Streusel Muffins have become a new favorite in my household. Raspberry season officially kicks off in June and lasts through August. But you don’t need fresh raspberries to make these wonderful treats. These soft raspberry muffins with streusel topping are the perfect way to use fresh or frozen berries! And you will fall right in love with them too. The golden, buttery streusel topping adds just the right amount of crunch, and a light drizzle of vanilla glaze makes them feel extra fancy like something you’d pick up at a local bakery or café.

Love summer baking? Don’t miss my Raspberry Sweet Rolls, Easy Berry Crisp, and Berry Croissant Bake for more delicious ways to enjoy this seasonal fruit.

RASPBERRY STREUSEL MUFFINS

Best of all, this raspberry streusel muffins recipe is incredibly easy to make at home. The key here to the perfect rise is to let the batter rest for 30 minutes before baking (keep scrolling for more of my special tips below!) These raspberry muffins bake in just 17 minutes and can be eaten fresh and warm out of the oven, or wait a bit to add the delicious glaze before diving in.

These muffins are perfect for a brunch spread, a grab-and-go breakfast, or for dessert after dinner. Don’t forget to tag me in your raspberry streusel muffin creations on Instagram and Facebook @lifeinthelofthouse. Happy baking!

Why You’ll Love These Raspberry Streusel Muffins:

• Easy and Convenient: This muffin recipe is ideal for on-the-go breakfasts, after-school snacks, and lunchbox treats.
• Freezer-Friendly: Keep a stash of these raspberry muffins ready for whenever a sweet, fruity treat calls your name.
• Meal Planning Approved: Bake a batch and enjoy them all week long, saving you time during those busy, jam-packed weeks.

Muffin Ingredients

1 cup all-purpose flour, (plus more for dusting over berries)
1 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup salted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 3/4 cups fresh or frozen raspberries

Streusel Topping

1/2 cup all-purpose flour
1/2 cup granulated sugar
4 Tablespoons salted butter, cold and cubed

Glaze

1 cup powdered sugar
2 Tablespoons milk

Instructions

For The Muffins:

Preheat the oven to 375°F degrees. Line a 12-cup muffin pan with paper liners and set aside.

In a medium-size bowl, whisk together the flours, baking powder and salt. Set aside.

In a large bowl, whisk together cooled melted butter, sugar, eggs, sour cream, and vanilla. Whisk to combine well.

Use a large spatula or wooden spoon to gently mix the dry ingredients into the wet mixture, leaving a few streaks of flour remaining. Do not over mix.

In a small bowl toss the fresh or frozen raspberries with 2 tablespoons of flour to coat.

Add the raspberries to the batter and gently fold to incorporate in just two to three motions. Don’t over mix.

Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes.

Meanwhile, make the streusel topping.

For The Streusel Topping:

Combine the flour and sugar in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles coarse crumbs. Place in the refrigerator to chill for 30 minutes while the muffin batter is resting.

Divide the batter equally amongst the muffin liners. Top each muffin with the cold streusel, covering generously.

Bake for 17 minutes or until the tops are slightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.

Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.

For The Glaze:

Whisk together the powdered sugar and milk in a small bowl until smooth. (The glaze should be pourable but still thick.) Drizzle the glaze over the tops of the muffins before serving. Enjoy!

Servings

Yields 12 muffins

Storage and Reheating

Store raspberry streusel muffins in an airtight container at room temperature for up to 2 days. Refrigerate and consume within 5 days for freshness. Freeze raspberry muffins wrapped individually for up to 3 months. Reheat room temp muffins in the microwave for 10 seconds or 30 seconds if frozen.

Holly’s Tips for the Best Raspberry Streusel Muffins:

• Don’t over-mix the batter: When it comes to muffin batter, less mixing is best. Gently combine the wet and dry ingredients using a wooden spoon or spatula, stopping as soon as they come together. A few visible streaks of flour are ideal. Overmixing can make your muffins dense and tough instead of light and fluffy.
• Toss raspberries in flour: This tip never fails! Lightly coat the raspberries (fresh or frozen)  in a couple tablespoons of flour before folding them into the batter. This simple step helps keep the berries from sinking to the bottom of your muffins while they bake. 
• Let the batter rest: If you have the time, allow the  muffin batter to sit at room temperature for 30 minutes before baking. This step helps the muffins rise taller and results in beautifully domed tops.
• Bake at a higher temperature: A hotter oven is key for those tall, fluffy, bakery-style tops. Bake the muffins at 375°F in a fully preheated oven to encourage a good rise.
• Avoid over-baking: Keep a close eye on your muffins! Over-baking will make them dry and crumbly. Start checking for doneness when the tops are lightly golden — a toothpick inserted should come out with a few moist crumbs.
• Don’t skimp on streusel: When it comes to streusel topping, more is better! If it looks like too much, it’s probably just right. Be generous so the tops are completely covered — this creates extra crumbles and crevices for glaze to settle into later.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Banana Streusel Muffins are soft and moist, topped with a buttery crumbly streusel.

Looking for another classic muffin recipe? No breakfast is complete without juicy blueberries and a tender crumb topping found in The Best Blueberry Muffins.

Want something guilt-free? Skinny Double Chocolate Muffins deliver deep chocolate flavor with a lighter twist while still satisfying the whole family’s sweet tooth.

In the mood for something different? Cinnamon Roll Muffins are soft, gooey, and baked with warm cinnamon spice for a cozy and comforting fall-inspired treat.

Need a heartier and more filling option? My Scrambled Egg Breakfast Muffins are savory, protein-rich, and perfect for balancing sweet breakfasts or fueling your fitness goals.

Have you made this Raspberry Streusel Muffins recipe? 🧁
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RaspberryStreuselMuffins #MuffinsRecipe #SummerBaking #LifeInTheLofthouse

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Raspberry Streusel Muffins

Bakery-style Raspberry Streusel Muffins loaded with juicy berries, buttery streusel crunch, and a dreamy vanilla glaze that melts with every bite!

Prep Time 45 minutes minutes

Cook Time 17 minutes minutes

Servings 12 muffins

Ingredients

Muffins

• 1 cup all-purpose flour, (plus more for dusting over berries)
• 1 cup cake flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup salted butter melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs room temperature
• ½ cup sour cream room temperature
• 1 teaspoon vanilla
• 1 ¾ cups fresh or frozen raspberries

Streusel Topping

• ½ cup all-purpose flour
• ½ cup granulated sugar
• 4 Tablespoons salted butter cold and cubed

Glaze

• 1 cup powdered sugar
• 4 Tablespoons milk

Instructions

For Muffins:

• Preheat the oven to 375°F degrees. Line a 12-cup muffin pan with paper liners and set aside.
• In a medium-size bowl, whisk together the flours, baking powder, and salt. Set aside.
• In a large bowl, whisk together cooled melted butter, sugar, eggs, sour cream, and vanilla. Whisk to combine well.
• Use a large spatula or wooden spoon to gently mix the dry ingredients into the egg and sugar mixture, leaving a few streaks of flour remaining. Do not over mix.
• In a small bowl toss the raspberries with 2 tablespoons of flour to coat. Add the raspberries to the batter and gently fold to incorporate in just two to three motions. Do not over mix.
• Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes. Meanwhile, make the streusel topping.

For the Streusel Topping:

• Combine the flour and sugar in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles coarse crumbs. Place in the refrigerator to chill for 30 minutes while the muffin batter is resting.
• Divide the muffin batter equally amongst the muffin liners. Top each muffin with the cold streusel, covering generously.
• Bake for 17 minutes or until the tops are slightly golden brown and a toothpick inserted into the center of muffin comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.
• Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.

For the Glaze:

• Whisk together the powdered sugar and milk in a small bowl until smooth. (The glaze should be pourable but still thick.) Drizzle the glaze over the tops of the muffins before serving. Enjoy!

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Nothing beats the joy of biting into an ice cream cookie sandwich on a hot summer day, and I could not be more thrilled to share this recipe with you! These Ice Cream Cookie Sandwiches are the perfect mix of chewy, creamy, cold, and sweet, all sandwiched in one nostalgic bite. This classic dessert never misses with pool days, backyard barbecues, and summer holidays.

This homemade ice cream cookie sandwich recipe is as easy as it gets, making it kid-friendly and the perfect make-ahead dessert to look forward to. Just pop your homemade cookies in the oven and let the oven do the work, so you can cool off and indulge with minimal effort. Be sure to save this recipe and pin it to come back to it later in the summer! Check out my other summer desserts here.

ICE CREAM COOKIE SANDWICHES

One of my favorite parts of being a mom is creating lifelong memories with my kids, especially in the summers when school is out and summer activities are in full-swing. I found this recipe here, made small tweaks, and have been in love ever since. This has become a new family-favorite recipe of ours and is so fun to make!

We all remember the thrill of hearing the ice cream truck roll down the street, and this homemade treat brings that same joy right to your kitchen! This recipe is meant to be fun, so get creative and have fun with it! I like to switch up this recipe every time I make it depending on the occasion. Switch out the vanilla ice cream with flavors like chocolate, strawberry, cookies and cream, mint chip, and more. Once the chipwiches have been assembled, roll the sides of them in mini chocolate chips, rainbow sprinkles, crushed cookies, or chopped nuts to make them pop for birthday parties, summer celebrations, and holiday events!

Why You’ll Love These Ice Cream Sandwich Cookies:

• Easy to Make – No fancy equipment or baking skills needed! Just soft cookies, your favorite ice cream, and some freezer time.
  
• Perfect for Summer – This is the ultimate frozen treat for pool days and backyard fun.
  
• Customizable – Use any ice cream combo you love! Chocolate chip and vanilla are classic, but the options are truly endless with this recipe.
  
• Kid-Approved – Fun to make and even more fun to eat. These are a hit with every age!
  
• Make-Ahead – Prep them in advance and store in the freezer for a quick, cool treat anytime.

Cookie Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons cornstarch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup salted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• ½ Tablespoon vanilla extract
• 1 1/4 cups mini chocolate chips

Ice Cream Filling and Toppings

4 cups vanilla ice cream (or desired ice cream flavor)
For rolling: mini chocolate chips, crushed Oreos, sprinkles, finely chopped nuts, etc.

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.

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

In the bowl of a stand mixer, with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract, and continue mixing until fully combined. Scrape down the sides and bottom of the bowl as needed. On low speed, mix in the dry ingredients, then add the chocolate chips and beat just until combined.

Scoop the cookie dough into balls, using about 1.5 tablespoons of dough per cookie. Place them on the prepared baking sheets, spacing them about 3 inches apart. Bake for 10 minutes, or until the edges are lightly golden. The centers will still look soft and slightly underbaked—don’t worry, they’re done!

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely before assembling the ice cream cookie sandwiches.

Assemble the sandwiches: Take one cooled cookie and place a ¼ cup of ice cream onto the flat side. Gently spread the ice cream toward the edges. Top with a second cookie, then lightly press the sandwich together in the center to seal and compact it. Roll the sides in mini chocolate chips, sprinkles, or whatever topping desired. Wrap immediately in plastic wrap and place in freezer. Repeat with the remaining cookies and ice cream.

Freeze for at least 3 hours before serving, or store for up to 3 months. Enjoy!

Good To Know

Cookie Dough: You can prepare the cookie dough up to 2 days in advance. Store it in the refrigerator tightly covered until ready to use!

Baked Cookies: You can bake the cookies 1 day ahead. Keep them at room temperature and assemble when you’re ready. If the cookies are too soft for assembly, place them in the freezer for 20 minutes to firm up.

Assembled Cookie Sandwiches: Assemble and freeze each sandwich one at a time. Avoid making the whole batch before freezing, as the first ones will start to melt before you’re finished. Individually wrap each sandwich in plastic wrap and store them in an airtight container or large freezer bag in the freezer. They’ll keep well for up to 3 months.

Servings

Yields 10 cookie sandwiches.

Storing

Individually wrap each sandwich in plastic wrap and store them in an airtight container or large freezer bag in the freezer. Stored properly, they’ll keep well frozen for up to 3 months.

Tips for the Perfect Ice Cream Sandwich Cookies:

• Soft, chewy cookies make all the difference! For the best ice cream sandwich experience, skip crunchy or store-bought cookies. Homemade cookies are best. Slightly underbake the cookies to stay soft, even after freezing, and so they are easier to bite into. That tender texture is what makes these treats go from good to unforgettable.
• Let the Ice Cream soften — Let your ice cream sit out at room temperature for 15 minutes before assembling. Softened ice cream spreads more easily, speeding up the process.
• Use a Cookie Scoop — Scoop the ice cream evenly with an ice cream scoop or use a circle cookie cutter to shape it perfectly to your cookie. This gives your ice cream sandwiches that symmetrical, bakery aesthetic everyone loves.

Holly’s Special Tip: 🍪 You can prep the cookie dough up to 3 days in advance and store it in the fridge, or bake the cookies a day ahead and store them at room temperature. If the cookies feel too soft for assembly, pop them in the freezer for 20 minutes to firm up. When it’s time to assemble, work one sandwich at a time and freeze immediately to keep everything from melting mid-batch.

Frequently Asked Questions:

Can I use store-bought cookies?
Homemade cookies are a must for this recipe! They’re softer, chewier, and easier to bite into when frozen. Store-bought cookies tend to be too hard or crumbly.

What kind of cookies can I use?
Use any cookie recipe you like! Chocolate chip, funfetti, snickerdoodle, or even brownie cookies all work great. Just make sure they’re not too crispy or too thick. Use soft cookies.

The best way to assemble these without making a mess:
Soften the ice cream for 15 minutes, use a cookie scoop to portion it, and press gently between two cookies. Work quickly and freeze each sandwich immediately after assembling.

Similar Recipes

Craving something similar? Bite into my frozen Cookie Dough Ice Cream Brownie Bars!

Looking for more cookie recipes? My Chocolate Chip Pudding Cookies and Bisquick Chocolate Cookies are great places to start.

Want something refreshing? My Mint Ice Cream Sandwich Cake is a no-bake favorite made with mint chocolate chip sandwiches, Cool Whip, and crushed Oreos.

Feeling extra nostalgic? My Banana Split Ice Cream Sandwich Cake captures all of the iconic flavors of a banana split with layers of ice cream sandwiches, chocolate, Cool Whip, and fresh fruit for the ultimate throwback dessert.

Have you made this Ice Cream Cookie Sandwiches recipe? 🍨🍪
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #IceCreamCookieSandwiches #IceCreamCookie #Chipwich #LifeInTheLofthouse

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Ice Cream Cookie Sandwiches

These delicious Ice Cream Cookie Sandwiches come together with chewy chocolate chip cookies and creamy vanilla ice cream for a dreamy summer bite.

Servings 10 cookie sandwiches

Ingredients

Cookies

• 2 ¼ cups (281 g) all-purpose flour
• 1 ½ teaspoons cornstarch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup salted butter softened
• 3/4 cup (150g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/2 Tablespoon vanilla extract
• 1 ¼ cups mini chocolate chips

Ice Cream Filling and Toppings

• 4 cups vanilla ice cream (or desired ice cream flavor)
• For rolling: mini chocolate chips, crushed Oreos, sprinkles, finely chopped nuts, etc.

Instructions

Chocolate Chip Cookies

• Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
• In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. In the bowl of a stand mixer, with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract, and continue mixing until fully combined. Scrape down the sides and bottom of the bowl as needed. On low speed, mix in the dry ingredients, then add the chocolate chips and beat just until combined.
• Scoop the cookie dough into balls, using about 1.5 Tablespoons of dough per cookie. Place them on the prepared baking sheets, spacing them about 3 inches apart. Bake for 10 minutes, or until the edges are lightly golden. The centers will still look soft and slightly underbaked—don’t worry, they’re done! Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely before assembling the ice cream cookie sandwiches.

Assembling the Ice Cream Cookie Sandwiches

• Take one cooled cookie and place a ¼ cup of ice cream onto the flat side. Gently spread the ice cream toward the edges. Top with a second cookie, then lightly press the sandwich together in the center to seal and compact it. Roll the sides in mini chocolate chips, sprinkles, or whatever topping desired. Wrap immediately in plastic wrap and place in freezer. Repeat with the remaining cookies and ice cream. Freeze for at least 3 hours before serving, or store for up to 3 months. Enjoy!

Recipe updated 7/27/25

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No Churn Chocolate Brownie Ice Cream captures the best of both worlds with fudgy brownie pieces and rich, velvety chocolate ice cream. It’s versatile, quick to prepare, and guaranteed to impress. From the very first bite, this homemade chocolate brownie ice cream will have everyone asking for seconds and the recipe!

Never made ice cream at home? This recipe is the perfect place to start and is easy as it is delicious. No ice cream maker required, complicated techniques, or fancy ingredients! All it takes is simple ingredients and a little freezer space to whip up a dessert that tastes like it came from your favorite ice cream parlor. The no-churn method couldn’t be easier: just whip, fold, freeze, and enjoy! It’s the ideal introduction for both beginners and seasoned home bakers alike.

No Churn Chocolate Brownie Ice Cream

No Churn Chocolate Brownie Ice Cream will be on repeat all season long. This recipe stands out from other homemade ice cream recipes for a few key reasons. First, it’s incredibly easy and fuss-free. You only need a handful of ingredients like heavy whipping cream, sweetened condensed milk, cocoa powder, and vanilla extract to create a rich and creamy base. But the best part about it is how easy it is to make it your own. There are endless ways to dress it up and make it extra delicious for any party or occasion!

Ingredients

• 2 ½ cups heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Dutch-process unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• 2 cups brownie pieces 

Instructions

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium-stiff peaks form.

In a separate mixing bowl, combine the sweetened condensed milk, cocoa powder, vanilla extract, and sea salt. Whisk until the mixture is smooth and no traces of cocoa powder remain. 

Carefully fold the condensed milk mixture into the whipped cream using a rubber spatula, taking care not to overmix to preserve the volume of the whipped cream. Gently fold in the brownie pieces.

Pour the ice cream mixture into a 9×5-inch glass loaf pan (or freezer safe pan) smoothing it into an even layer. Cover tightly.

Place the pan in the freezer and allow the ice cream to set for a minimum of 8 hours before serving. Enjoy!

Storing

This recipe is obviously freezer-friendly, perfect for planning ahead. When stored in an airtight, freezer-safe container, it will stay fresh and delicious for up to 1 month. If you have the freezer space, consider making a double batch—you’ll be glad you did! Once you see how quick and easy it is to whip up, it’s great to stock up for those “just because” moments or last-minute guests in the heat of the summer.

🍨 Holly’s Tips for the Perfect No Churn Chocolate Brownie Ice Cream:

• Use cold cream – It whips faster and holds its shape better when folding it into the mixture.
• Fold gently – Combine the mixtures with a light hand to maintain the airy texture.
• Take the ice cream out of the freezer about 15 minutes before serving – Let it soften slightly at room temperature for easier scooping.
• Warm the ice cream scoop in hot water – Dip your scoop in a cup of hot water before serving, and re-dip between scoops for smooth, effortless portions.

More Special Tips: Looking for even more fun? Try mixing in cookie dough bits or cookie crumbs, crushed pretzels, or even a spoonful of Nutella. The possibilities are endless, and the result is always delicious! 🍨

• Swirl in hot fudge ganache – Create a gorgeous ripple effect by layering rich fudge or silky chocolate ganache throughout the ice cream before freezing. 
• Add chopped chocolate or chocolate chips – For a little extra texture and crunch, fold in semi-sweet, dark, or even white chocolate chips. 
• Drizzle caramel or peanut butter – Spoon ribbons of caramel sauce or melted peanut butter into the mix for a salty-sweet balance that’s totally crave-worthy.
•  Top with whipped cream and crushed brownies – Just before serving, add a dollop of whipped cream and sprinkle extra brownie bits for a decadent, sundae-style finish. 

Servings

This recipe yields about 6 to 8 servings, depending on how big you scoop it!

Similar Recipes

Craving something similar? This No Churn Oreo Fudge Ice Cream is what oreo lovers dreams are made of.

In the mood for something extra chocolatey? Try my Easy Fudge Ripple Ice Cream, swirled with rich fudge ribbons and full of classic flavor.

Prefer something creamy and nutty? My Peanut Butter Ice Cream features smooth vanilla ice cream layered with chunks of peanut butter cookies for the perfect sweet-salty combo.

Love cookie butter? Fall in love with my Homemade Biscoff Ice Cream, made with a luscious vanilla base and generous swirls of Biscoff cookie butter throughout.

For a more refreshing and fruity twist, check out my Easy Strawberry Cheesecake Ice Cream packed with real strawberries and chunks of creamy cheesecake.

Have you made my No Churn Chocolate Brownie Ice Cream?

Leave a review and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! 🍫🍦 #ChocolateBrownieIceCream #EasySummerDessert #NoChurnIceCream #LifeInTheLofthouse

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No Churn Chocolate Brownie Ice Cream

Ultra-creamy no churn chocolate ice cream loaded with fudgy brownie pieces. This easy treat comes together in minutes—no ice cream machine needed!

Ingredients

• 2 ½ cups heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Dutch-process unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• 2 cups brownie pieces

Instructions

• In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium-stiff peaks form.
• In a separate mixing bowl, combine the sweetened condensed milk, cocoa powder, vanilla extract, and sea salt. Whisk until the mixture is smooth and no traces of cocoa powder remain.
• Carefully fold the condensed milk mixture into the whipped cream using a rubber spatula, taking care not to overmix to preserve the volume of the whipped cream. Gently fold in the brownie pieces.
• Pour the ice cream mixture into a 9×5-inch glass loaf pan (or freezer safe pan) smoothing it into an even layer. Cover tightly.
• Place the pan in the freezer and allow the ice cream to set for a minimum of 8 hours before serving. Enjoy!

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There’s something truly magical about summer desserts, and this one has become my new favorite. It’s everything a summer dessert should be: bright, simple, comforting, and bursting with fresh berries and flavor. This delicious Easy Berry Crisp is the perfect balance of juicy fruit with a golden, buttery streusel topping. It comes together in no time and with minimal prep. No pie crusts, no chilling time, and no stress required!

EASY BERRY CRISP

With a medley of fresh or frozen berries, a buttery oat crumble, and just the right hint of cinnamon, it delivers big flavor with minimal effort. It’s a no-fuss dessert that feels rustic, comforting, and satisfying with the natural sweetness of the fruit taking center stage. Top each serving with a scoop of vanilla ice cream for a classic à la mode finish that your guests won’t be able to get enough of!

So, what exactly is a fruit crisp, you may ask? It’s a classic baked dessert that features juicy fruit topped with a crumbly mixture made from oats, flour, sugar, and butter. Unlike pies, there’s no crust to worry about! Easy Berry Crisp takes that classic formula and gives it a fresh summery twist with fresh or frozen blueberries, raspberries, and strawberries. The oats toast beautifully in the oven, while the fruit becomes jammy and bubbly. It’s one of those desserts that feels homemade and baked with love.

Holly’s Special Tip: Don’t skip the cinnamon! It adds a depth of flavor that makes this berry crisp extraordinarily delicious!

I use a mix of sweet and tart berries such as strawberries, blueberries, and raspberries for the perfect balance of flavors. It keeps each bite exciting and prevents the crisp from becoming too sweet or one-note. Not to mention, it makes your house smell AMAZING! 🤤

Ingredients

• 7 cups fresh or frozen mixed berries (I use 2 cups blueberries, 2 cups raspberries, and 3 cups sliced strawberries) *I highly recommend fresh berries.
• 1/3 cup granulated sugar
• 1 Tablespoon lemon juice
• 1/4 cup all-purpose flour
• 1/2 Tablespoon cornstarch

Crisp Topping

• 2/3 cup old fashioned oats
• 2/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup salted butter, melted

Instructions

Preheat the oven to 350 °F. Generously grease a 7×11-inch or 9×9-inch baking dish with butter.

Place the berries, sugar, lemon juice, ¼ cup flour and cornstarch in the prepared pan. Using a large spoon, gently stir everything together to combine; ensuring the berries are evenly coated. Set aside.

For Crisp Topping

In a large mixing bowl combine the oats, flour, both sugars, cinnamon and salt. Stir to combine. Add the melted butter to these dry ingredients and mix well until the mixture forms clumps and resembles wet sand. Generously sprinkle evenly over the berries in the baking dish.

Bake, uncovered, for 35 minutes or until the berries begin to bubble and the topping is golden brown. You can tent a piece of foil over the last 10 minutes of baking to prevent over-browning. Remove from the oven and allow to sit for about 8 minutes before eating. Serve with vanilla ice cream and enjoy!

Storing and Reheating

Store in an airtight container or cover the baking dish tightly and place in the fridge. It will keep well in the refrigerator for up to 3 days. To reheat, simply warm individual servings in the microwave for 30 to 40 seconds. You can also place the baking dish in a 350°F oven for 10 to 15 minutes until heated through.

This Easy Berry Crisp recipe is freezer-friendly. Allow the crisp to cool completely after baking, wrap it tightly with a layer of plastic wrap to prevent freezer burn. Store in the freezer for up to 2 months. When ready to enjoy, first thaw overnight in the refrigerator. Then, reheat in a preheated 350°F oven for 20 minutes or until warm and bubbly. For best texture, avoid microwaving from frozen to maintain that signature crisp topping!

Holly’s Tips for the Perfect Berry Crisp:

• Use a mix of berries for the best flavor and texture. Strawberries add sweetness, blueberries bring juiciness, and raspberries add a tart punch.

• For even baking, cut any large berries into smaller chunks.

• Don’t skip the lemon juice and cinnamon—it enhances the flavor!

• After baking, cool the crisp for 8 minutes to allow the fruit filling to thicken.

Servings

Yields 8 servings.

Similar Recipes

Craving something similar? This Berry Galette is made with a flaky, buttery crust filled with a juicy mix of fresh berries.

Planning a brunch gathering? My Berry Croissant Bake is filled with a mixture of berries, sweet cream cheese, and buttery croissants making it a crowd-pleasing breakfast dish.

Want something with a twist? My Easy Cherry Cobbler has a sweet-tart cherry filling for a bold, fruity flavor.

A great summer dessert. Strawberry Cobbler is a warm baked dessert with fresh strawberries and a soft cookie crust.

My Red, White & Blue Berry Trifle is festive, creamy, and layered with fresh berries, perfect for patriotic Fourth of July parties or sunny weekends.

Have you made this Easy Berry Crisp?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! 🍓🫐

#EasyBerryCrispRecipe #EasySummerDessert #LifeInTheLofthouse

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Easy Berry Crisp

Easy Berry Crisp is bursting with sweet, juicy berries and topped with a golden, buttery oat crumble. Perfect warm from the oven and even better with a scoop of vanilla ice cream—it's a simple, crowd-pleasing dessert you’ll want to make again and again!

Course Dessert, Desserts

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 8

Ingredients

Ingredients

• 7 cups fresh or frozen mixed berries I use 2 cups blueberries, 2 cups raspberries, and 3 cups sliced strawberries) Note: I highly suggest using fresh berries.
• 1/3 cup granulated sugar
• 1 Tablespoon lemon juice
• 1/4 cup all-purpose flour
• 1/2 Tablespooon cornstarch

Crisp Topping

• 2/3 cup old-fashioned oats
• 2/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup salted butter melted

Instructions

Instructions

• Preheat the oven to 350 °F. Generously grease a 7×11-inch or 9×9-inch baking dish with butter.
• Place the berries, sugar, lemon juice, ¼ cup flour and cornstarch in the prepared pan. Using a large spoon, gently stir everything together to combine; ensuring the berries are evenly coated. Set aside.

For Crisp Topping

• In a large mixing bowl combine the oats, flour, both sugars, cinnamon and salt. Stir to combine. Add the melted butter to these dry ingredients and mix well until the mixture forms clumps and resembles wet sand. Generously sprinkle evenly over the berries in the baking dish.
• Bake, uncovered, for 35 minutes or until the berries begin to bubble and the topping is golden brown. (You can tent a piece of foil over the last 10 minutes of baking to prevent over-browning.) Remove from the oven and allow to sit for 8 minutes to thicken before eating. Serve with vanilla ice cream and enjoy!

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If you’re looking for the perfect appetizer that’s full of flavor and a guaranteed crowd-pleaser, look no further than Shrimp Taco Bites. These fun mini tacos feature tender shrimp marinated in a zesty honey-lime sauce, layered on crispy tortilla scoops with creamy avocado, sour cream, and a burst of fresh salsa.

Why You’ll Love Shrimp Taco Bites

These Shrimp Taco Appetizers are not just visually impressive—they’re ridiculously delicious. The sweet honey-lime marinade, the cool creaminess of the sour cream and avocado, and the crunch of the tortilla chip all come together in one perfect bite. Whether you’re hosting a backyard BBQ, attending a potluck, or planning a fun night in, these mini taco bites make entertaining fun and flavorful! They don’t just taste amazing—they look incredible on any table.

Shrimp Taco Bites: Layered with Flavor

What makes these taco bites so special?

• Crunch: A crispy tortilla chip base holds everything together.
  
• Creaminess: A scoop of avocado and sour cream adds smooth, rich contrast.
  
• Protein: The star of the show—marinated shrimp that’s juicy and packed with flavor.
  
• Freshness: A topping of salsa, Pico de Gallo, or chopped tomatoes and herbs brightens each bite.
  
• Heat (optional): Add a drizzle of spicy chipotle mayo or a few jalapeño slices for a kick.

No matter how you top them, these shrimp taco bites are totally customizable and incredibly easy to make.

Ingredients

For the Shrimp Marinade

• 24 large raw shrimp (peeled, deveined, tails off)
• ¼ cup olive oil
• 3 Tablespoons honey
• Juice of 2 small limes
• Zest of 1 lime
• 3 garlic cloves, minced
• ¼ teaspoon chili powder
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Taco Bites

• 24 scoop-style tortilla chips
• 1 large ripe avocado, diced or mashed
• 1 container (16 oz) sour cream
• 1 cup salsa or fresh Pico de Gallo
• Fresh cilantro for garnish (optional)
• Lime wedges for serving
  

How to Make Shrimp Taco Bites

1. Marinate the Shrimp
    In a large glass bowl, combine all marinade ingredients. Add shrimp and toss to coat. Refrigerate for 1 hour to let the flavors soak in.
   
2. Cook the Shrimp
    Heat a nonstick skillet over medium-high heat. Add the shrimp along with half the marinade. Discard the rest of the marinade. Cook shrimp 2 to 3 minutes on each side or until pink and curled. Be careful not to overcook. Remove from the heat and allow to rest for a few minutes.
   
3. Assemble the Taco Bites
    On each tortilla chip scoop, add about 1 teaspoon sour cream and 1 teaspoon diced avocado. Place one cooked shrimp on top. Spoon on a bit of salsa or Pico de Gallo. Garnish with fresh cilantro or a squeeze of lime if desired.
   
4. Serve Immediately
    These shrimp taco bites are best served fresh, while the tortilla chips are still crunchy and the shrimp warm.

🧑‍🍳 Holly’s Tips for the Perfect Bites:

• Avoid overcooking shrimp: Shrimp cook quickly—pull them off the heat as soon as they’re pink and opaque.
  
• Customize the base: No scoop chips? Make your own mini tortilla cups by pressing small tortillas into a muffin tin and baking until crisp.
  
• Build-your-own bar: Set out bowls of toppings like jalapeños, crumbled cotija cheese, chipotle crema, or tropical fruit salsa for guests to customize their bites.
  

Make-Ahead, Storage & Freezing Tips

• Make-Ahead: You can marinate the shrimp up to 12 hours in advance and refrigerate until ready to cook.
  
• Storage: Leftovers (assembled) don’t keep well due to the chips getting soggy. If needed, store shrimp separately and assemble just before serving.
  
• Freezing: Freeze cooked shrimp (only) in an airtight container for up to 2 months. Do not freeze fully assembled bites.
  

Servings

This recipe makes 24 shrimp taco bites, ideal for small gatherings. Need more? Simply double the ingredients for larger groups.

Variations to Try

Want to make this recipe your own? Try these creative spins!

• Spicy Shrimp Taco Bites: Add a dash of hot sauce or sprinkle with cayenne before serving.
  
• Tropical Style: Top with mango salsa and a bit of coconut crema.
  
• Keto-Friendly Option: Serve in lettuce cups or cucumber rounds instead of tortilla chips.
  
• Tex-Mex Twist: Use black bean spread or refried beans as a base layer.
  

Similar Recipes

Beef Taco Cupcakes: A fun, savory twist on cupcakes.

Honey Lime Shrimp: A flavorful, versatile shrimp recipe that’s also the base for this dish.

Lettuce Taco Wraps: A healthy, low-carb taco night option.

Taco Potatoes: Hearty, filling, and great for dinner.

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Shrimp Taco Bites

Juicy, marinated shrimp in a tangy honey-lime sauce are nestled in crunchy tortilla scoops with avocado, sour cream, and fresh salsa.

Course Appetizer, Mexican, Party Food, Seafood

Prep Time 1 hour hour 20 minutes minutes

Cook Time 5 minutes minutes

Servings 24 taco bites

Ingredients

For the Shrimp Marinade

• 24 large raw shrimp peeled, deveined and tails-off
• 1/4 cup olive oil
• 3 Tablespoons honey
• juice of 2 small limes
• zest of one lime
• 3 cloves garlic minced
• 1/4 teaspoon chili powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Shrimp Taco Bites

• 24 scoop-style tortilla chips
• 1 container (16 ounces) sour cream
• 1 large ripe avocado diced or mashed
• 1 cup salsa or Pico de Gallo
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions

For Shrimp Marinade

• In a large bowl, combine all marinade ingredients. Add shrimp and toss to coat. Refrigerate for 1 hour to let the flavors soak in.
• Heat a nonstick skillet over medium-high heat. Add the shrimp along with half the marinade. Discard the rest of the marinade. Cook shrimp 2 to 3 minutes on each side or until pink and curled. (Be careful not to overcook.) Remove from the heat and allow to rest for a few minutes.

For Shrimp Taco Bites

• On each tortilla chip scoop, add about 1 teaspoon sour cream and 1 teaspoon diced avocado. Place one cooked shrimp on top. Spoon on a bit of salsa or Pico de Gallo. Garnish with fresh cilantro or a squeeze of lime if desired.
• These shrimp taco bites are best served fresh, while the tortilla chips are still crunchy and the shrimp warm. Enjoy!

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The Best Ever Cheeseburgers live up to their name with every juicy bite. From the sizzle of the beef patty, to the rich melt of cheese and toasted bun, nothing beats a classic American cheeseburger!

In my home, cheeseburgers aren’t just for summer, they’re a year-round favorite! I love burger recipes because they’re not only delicious, but they’re a great weeknight dinner that is hearty and fast. Cheeseburgers are also fun to serve at gatherings, game nights, or Saturday cookouts. They are the ultimate comfort food because most everyone loves them, and this recipe delivers every time. All that’s needed is quality ingredients, a little bit of time, and a lot of love!

Keep scrolling for my best tips and tricks + an internal temperature burger guide!

THE BEST EVER CHEESEBURGERS

What makes these cheeseburgers “the best ever”? It all starts with essential ingredients, as well as the iconic Utah Fry Sauce.

Using high-quality beef, seasoned and cooked right to let the flavor shine through is so important. Then comes the cheese– melted to perfection, complimenting the beef. A toasted brioche bun adds just the right amount of crunch and warmth. Pile it high with your favorite toppings like crisp lettuce, ripe tomato, pickles, red onion, and a swipe of burger (fry) sauce. The result is always the same: total satisfaction!

If you’re from Utah like I am, you already know fry sauce is a local favorite and for good reason! Whether you slather it on a juicy burger or use it as a dipping sauce for fries, this versatile sauce hits all the right notes. It’s easy to whip up with a few key ingredients: mayo, ketchup, dill pickle juice, and the right touch of spice. It adds a creamy, tangy, and slightly smoky kick that takes cheeseburgers to the next level.

Holly’s Top Tip: An 80/20 blend of lean beef to fat is ideal for cheeseburgers, offering enough fat to keep the patties juicy and flavorful without becoming too greasy.

For a little leaner option, 85/15 ground beef can be used, but going leaner than that often results in burgers that are dry and dense.

Ingredients for The Best Ever Cheeseburgers

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper, to taste
• 2 Tablespoon salted butter, divided
• 6 slices cheddar cheese

Toppings

• Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions For the Burger (Fry) Sauce

Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.

Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4-6 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)

Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

Storing and Reheating

For best results, store the patties, buns, and toppings separately. Place patties in an airtight container. Store in the fridge and consume within 2 days to retain its freshness. To freeze hamburger patties, place in a freezer-safe bag (preferably vacummed-sealed) and freeze for up to 3 months.

Holly’s Tips for the Perfect Cheeseburgers:

Whether you’re using a cast-iron skillet, griddle or grill, these tips will help you get perfect results every time:

• Don’t Overcook: Overcooked burgers will dry out. Use a digital thermometer to cook to your preferred doneness—refer to the temperature guide below.

• Hands Off: Avoid pressing the burgers while they cook; it forces out the juices. Also, resist flipping them repeatedly. Let them cook fully on one side before flipping once to finish.

• Cook Time: Typically, 3–4 minutes per side, depending on the thickness and desired doneness.

Burger Internal Temperatures Guide

Many people unintentionally overcook their burgers. Use this quick guide to achieve your preferred level of doneness:

• 120°F – Rare: Bright red center, cool and very soft; essentially raw.
• 130°F – Medium-Rare: Warm, red-pink center; juicy and tender.
• 140°F – Medium: Slightly pink center; balanced juiciness.
• 150°F – Medium-Well: Mostly gray with a hint of pink; noticeably drier.
• 160°F – Well-Done: Fully cooked through; little to no moisture.

Serving Suggestions

This recipe makes 6 mouthwatering cheeseburgers, perfect for a family meal or gathering with friends. Simply double or triple the recipe to serve more!

Similar Recipes

Craving another iconic bite? Try my crowd-pleasing Cheeseburger Sliders.

In the mood for a fast-food favorite? Everyone loves In-N-Out Cheeseburgers.

Need the perfect party appetizer? My Western Cheeseburger Sliders are always a hit.

Want a lighter option? My Grilled Cheeseburger Wraps hit the spot, but easy on the calories.

Looking for something extra hearty? Serve Chili Cheeseburgers as the ultimate comfort food at your next gathering or party.

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The Best Ever Cheeseburgers

Sink your teeth into The Best Ever Cheeseburgers—juicy, cheesy, and packed with flavor!

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper to taste
• 2 Tablespoons salted butter divided
• 6 slices cheddar cheese (or your favorite cheese)

Toppings

• 6 Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions

Burger (Fry) Sauce

• Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

• Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.
• Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)
• Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

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I’ve never met a French Toast recipe I didn’t like, and this one is no exception. These Cinnamon French Toast Sticks are the perfect breakfast for your little ones, or the perfect snack when you’re craving something sweet. They are golden on the outside, soft on the inside, and dusted with just the right amount of cinnamon sugar goodness. You will feel like you’ve landed in breakfast heaven when you make these for the first time. 🤤

As a busy mom, I’ve always enjoyed a good breakfast, and I love a breakfast that’s quick and simple. These Cinnamon French Toast Sticks take less than 30 minutes to prepare, making them ideal for those hectic mornings when every minute counts. Despite their small size, they’re surprisingly filling, packed with flavor and just the right touch of sweetness. Whether you’re feeding hungry kids before school or grabbing a bite between tasks, this easy recipe checks all the boxes for a warm, comforting, and efficient breakfast.

CINNAMON FRENCH TOAST STICKS

Part of why I love this recipe so much is it takes me back to those Saturday mornings as a kid, watching your favorite cartoons, and eating French Toast drenched in maple syrup. It’s very nostalgic and comforting for me, I just know you’ll fall in love with it for the same reasons. You likely have all of the ingredients in your kitchen now– white bread, eggs, milk, vanilla. These are all the staple ingredients needed to make typical French Toast. This recipe is extra special though, and only elevates this breakfast classic!

Ingredients

• 4 thick slices white bread or Texas toast
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 Tablespoons salted butter, divided
• Maple syrup, to serve with
• Powdered sugar, optional

How to make Cinnamon French Toast Sticks

Cut each piece of bread into 3 equal pieces. Place on a large baking sheet and set aside.

In a large pie plate or bowl, add the large eggs, milk, vanilla and salt. Whisk to combine. Set aside.

Combine the granulated sugar and cinnamon on a large plate. Set aside.

Melt 2 Tablespoons of the salted butter in a large skillet over medium-high heat.

Quickly dip the sticks into the egg mixture—don’t let them soak—then shake off any excess. Place them in the pan, cooking in two batches to prevent overcrowding. Turn occasionally to cook each side until golden brown.

As soon as they’re golden, transfer them straight to the cinnamon sugar and roll to coat. (Make sure to do this while they’re still hot—this helps the sugar stick.)

Melt remaining butter and cook the remaining French toast sticks. Serve immediately with maple syrup and a light sprinkle of powdered sugar, if desired. Enjoy!

Holly’s Tip: Sprinkle in a pinch of ground cardamom or some finely grated orange zest into the cinnamon-sugar mix to enhance the flavor and add depth. 😋

Storing and Reheating

This recipe is best eaten the same day!

Tips for the Perfect Cinnamon French Toast Sticks:

1. Use thick bread. Texas toast, Brioche, or Challah all work great because they soak up the batter without falling apart.

• Cook on medium-high heat. This allows the outside to crisp up beautifully while the inside cooks all the way through without burning.

• Get creative with your syrup or sauce! Substitute classic Maple syrup with honey, caramel or chocolate sauce, berry compote, butterscotch syrup, or variations of maple syrup like blueberry syrup. You can dunk these French Toast Sticks into just about anything!

Serving Suggestions

This recipe makes 2 to 3 servings, but the ingredients can easily be doubled to adjust for a larger crowd.

Similar Recipes

Looking for something similar? Nothing beats the classics like The Best French Toast.

Need something more filling? This Chunky Cinnamon French Toast is a family favorite!

Celebrating something special? French Toast Bake is ideal for large brunches and parties.

Looking for something fruity? Blueberry Croissant French Toast will impress all blueberry lovers.
Looking for something with more protein? My Deluxe French Toast Sandwiches aim to please.

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Cinnamon French Toast Sticks

Golden on the outside and soft inside, these Cinnamon French Toast Sticks make a quick and delicious breakfast or snack in around 20 minutes!

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Ingredients

• 4 thick slices white bread or Texas toast
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 Tablespoons salted butter divided
• Maple syrup for serving
• Powdered sugar (optional)

Instructions

• Cut each piece of bread into 3 equal pieces. Place on a large baking sheet and set aside.
• In a large pie plate or bowl, add the large eggs, milk, vanilla and salt. Whisk to combine. Set aside.
• Combine the granulated sugar and cinnamon on a large plate. Set aside.
• Melt 2 Tablespoons of the salted butter in a large skillet over medium-high heat.
• Quickly dip the sticks into the egg mixture—don’t let them soak—then shake off any excess. Place them in the pan, cooking in two batches to prevent overcrowding. Turn occasionally to cook each side until golden brown.
• As soon as the French toast sticks are golden, transfer them straight to the cinnamon sugar and roll to coat. (Make sure to do this while they’re still hot—this helps the sugar stick.)
• Melt remaining butter and cook the remaining French toast sticks. Serve immediately with maple syrup and a light sprinkle of powdered sugar, if desired. Enjoy!

Notes

Serves 2 to 3

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Dreaming of lazy-filled, sun-drenched afternoons by the pool? My Strawberry Lemon Loaf Cake captures the essence of summer with every bite. This recipe is delicious and easy as I believe all summer recipes should be, especially when it comes to dessert!

STRAWBERRY LEMON LOAF CAKE

This recipe strikes the perfect balance between tart and sweet. The sweetness of ripe strawberries pairs nicely with the bright and tangy kick of lemon zest, creating a moist and fluffy cake that melts in your mouth. Each bite feels light yet indulgent. As the weather warms and fruits are back in season, this cake deserves a spot in your summer recipe rotation. This is a must-try for anyone who loves a fruity dessert!

Strawberry Lemon Loaf Cake truly “takes the cake” for light and refreshing desserts. It was meant to be enjoyed for gatherings, a weekend brunch, or a cozy afternoon in the sunshine. Strawberry Lemon Loaf Cake truly speaks for itself with its vibrant fruity flavors. If you’re not typically a fruit dessert enthusiast, this might just be the recipe that changes your mind. Give it a try!

Ingredients

Lemon Loaf Cake

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup sour cream, room temperature
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Strawberry Glaze

• 3 Tablespoons reduced strawberry puree (made from 1 cup of strawberries)
• 3 cups powdered sugar
• ¼ cup whole milk

Instructions

For Cake

Lower the oven rack to the lower third position. Preheat the oven to 350 degrees F. Grease the bottom of an 8×4-inch loaf pan. Line with parchment paper and allow the short sides to extend a couple inches past the sides for easy removal.

In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until pale and fluffy; about 2 minutes. Scrape the butter down off the sides of the mixing bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl in between each addition. Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined. (It is normal for the mixture to look curdled right now.)

Whisk the flour, baking powder and salt together in a medium bowl. Slowly add the flour mixture into the wet mixture, while mixers on low speed, just until combined. Don’t over-mix.

Pour the batter into the prepared loaf pan and spread out evenly. Bake at 350 degrees F. for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. (a few crumbs left are fine.) To prevent over-browning, tent a piece of foil over the pan halfway through the baking time.

Carefully remove the cake from the oven and let it cool in the pan for 1 hour. Using the parchment paper, carefully remove the loaf from the pan and let it cool completely on a wire rack before glazing.

Strawberry Glaze

Pulse one cup of fresh or frozen strawberries in a food processor until pureed. Pour into a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the reduced puree in the refrigerator for 15 minutes.

In a large bowl, add the powdered sugar, milk and 3 tablespoons strawberry puree. Whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour glaze over the top of the cake and allow it to drip down the sides. Slice, serve, and enjoy!

Storing and Reheating

Due to the fresh fruit used in this recipe, it’s best to consume within 1 to 3 days. Store in an airtight container in the refrigerator. You can also freeze a couple of slices, store in a freezer-safe container and consume within a month. It’s best to let it sit at room temperature after you take it out of the freezer when serving again. When it comes to reheating, reheat in the microwave for up to 10 seconds to soften the cake and glaze. Be careful not to overheat.

Holly’s Tips for the Perfect Strawberry Lemon Loaf Cake

1. Use the freshest produce you have available near you. Fresh fruit will make this so much better!
2. Bake the cake in the center and lower third rack of the oven. And don’t open the oven door too early. This ensures the oven temperature stays consistent, so the cake bakes correctly.
3. Use a toothpick to check when the cake is done. If it comes out clean or with very little crumbs it is done! 
4. Let the cake cool completely before glazing.
5. You can make this cake one day ahead, although I would make glaze the day you plan to serve it! 😊

Servings

This delicious Strawberry Lemon Loaf Cake yields up to eight servings, but this will vary on how thick you slice it.

Similar Recipes

Looking for something similar? Try my Strawberry Sheet Cake. Another delicious summer dessert with cream cheese frosting and fresh strawberry slices. Yum!

Try my Skinny Strawberry Cheesecake Dip for a lighter dessert option. It tastes great at a fraction of the calories. Dig in!

Who says you can’t have breakfast for dessert? Try my Berry Croissant Bake for a Danish inspired meal.

Impress at your next summer BBQ or soiree with this Berry Cheesecake Salad. A delicious side dish that is to die for!

We all scream for ice cream (especially if no machine is required)! Try my Easy Strawberry Ice Cream recipe. It tastes like summer! 

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Strawberry Lemon Loaf Cake

Enjoy the taste of summer with Strawberry Lemon Cake. This light cake melts in your mouth blending the lines between tart, sweet and delicious!

Prep Time 1 hour hour

Cook Time 55 minutes minutes

Servings 8

Ingredients

Lemon Loaf Cake

• 1 cup salted butter softened
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1/4 cup sour cream room temperature
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Strawberry Glaze

• 3 Tablespoons reduced strawberry puree (made from 1 cup of strawberries)
• 3 cups powdered sugar
• 1/4 cup milk

Instructions

Cake

• Lower the oven rack to the lower third position. Preheat the oven to 350 degrees F. Grease the bottom of an 8×4-inch loaf pan. Line with parchment paper and allow the short sides to extend a couple inches past the sides for easy removal.
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until pale and fluffy; about 2 minutes. Scrape the butter down off the sides of the mixing bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl in between each addition. Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined. (It is normal for the mixture to look curdled right now.)
• Whisk the flour, baking powder and salt together in a medium bowl. Slowly add the flour mixture into the wet mixture, while mixers on low speed, just until combined. Don't over-mix.
• Pour the batter into the prepared loaf pan and spread out evenly. Bake at 350 degrees F. for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. (a few crumbs left are fine.) To prevent over-browning, tent a piece of foil over for the pan halfway through the baking time.
• Carefully remove the cake from the oven and let it cool in the pan for 1 hour. Using the parchment paper, carefully remove the loaf from the pan and let it cool completely on a wire rack before glazing.

Strawberry Glaze

• Pulse one cup of fresh or frozen strawberries in a food processor until pureed. Pour into a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the reduced puree in the refrigerator for 15 minutes.
• In a large bowl, add the powdered sugar, milk and 3 tablespoons strawberry puree. Whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour glaze over the top of the cake and allow it to drip down the sides. Slice, serve, and enjoy!

Notes

Yields: about 8 slices (depending on how thick the cake is sliced.)

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I want to start by saying that I KNOW this is not a classic biscuit-like shortcake recipe. That is something I want to clarify now. lol These yummy Homemade Strawberry Shortcakes are MY take on the classic treat, and they are delicious! It’s a showstopper of a treat that’s as beautiful as it is delectable, making it perfect for any occasion!

HOMEMADE STRAWBERRY SHORTCAKE

Who knew that there are many versions of Strawberry Shortcake out there, AND that it is a very sensitive topic! Haha. Growing up, we ate ours with angel food cake from the store, and I always loved it. Sometimes Mom would even serve it with poundcake. I personally have never tried the classic biscuit version yet, but it is on my bucket list.

The recipe I’m sharing today is my favorite and one that my family adores. Desserts have a way of bringing the Lofthouse crew together, and these are no exception. These cakes have a light and fluffy texture that was made for all the strawberries and juice to seep into!

Not only are these delicious, but they are a cinch to prepare. So, grab your apron, whip up a batch, and get ready to fall in love!

INGREDIENTS

Strawberries

• 5 to 6 cups freshly sliced strawberries
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla extract

Sweetened Whipped Cream

• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Shortcakes

• 1/2 cup salted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups (180 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt

INSTRUCTIONS

Strawberries

Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they’ll produce.)

Sweetened Whipped Cream

Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it’s thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don’t prepare whipped cream too far in advance. After an hour it can get liquidy.)

Shortcakes

Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.

Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.

In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don’t over mix. Divide the batter evenly among the 10 prepared muffin cups.

Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan. Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!

SERVING SUGGESTIONS

Homemade Strawberry Shortcake can be enjoyed in so many ways. Serve it as a show-stopping finale to a dinner party, a spring BBQ treat, or as a fun sweet for family movie night!

STORING INSTRUCTIONS

If you have leftovers (though that’s unlikely!), you can store each component to enjoy later. The shortcakes can be kept in an airtight container at room temperature for up to three days or frozen for up to one month. The strawberries can be refrigerated in a covered container for up to two days.

*I don’t suggest making the sweetened whipped cream a head of time. Make that within the hour you’re going to serve it.

WAYS TO CUSTOMIZE

For a chocolate lovers’ twist, drizzle on some chocolate sauce or hot fudge right before serving! If you love a mix of berries, use a combination of strawberries, raspberries, and blueberries for a vibrant medley. Add chopped almonds or pecans for a delightful nutty crunch or incorporate a teaspoon of lemon zest for a refreshing citrus zing!

ENJOY THIS RECIPE? HERE ARE A FEW MORE STRAWBERRY SENSATIONS!

The Best Strawberry Bliss Bars – These are loaded with coconut, chocolate chips, oats, and strawberries. They are perfect for any time of the year!

Strawberry Cheese Danish – Buttery, flaky crescent rolls with a delicious strawberry center and a vanilla glaze drizzle. The perfect treat for mornings!

Amazing Strawberry Cobbler – A warm baked dessert with fresh strawberries and a soft cookie crust. My recipe is what summer daydreams are made of.

Strawberry Shortcake Cupcakes – Delicious and light as air. Topped with strawberries, glaze and whipped cream, these cupcakes are the perfect treat!

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Homemade Strawberry Shortcake

Homemade shortcakes, fresh strawberries, and homemade whipped cream, this dessert couldn’t get any more delicious!

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 10

Ingredients

Strawberries

• 5 to 6 cups freshly sliced strawberries
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla extract

Sweetened Whipped Cream

• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Shortcakes

• 1/2 cup salted butter softened
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups (180 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt

Instructions

Strawberries

• Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they'll produce.)

Sweetened Whipped Cream

• Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it's thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don't prepare whipped cream too far in advance. After an hour it can become liquidy.)

Shortcakes

• Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.
• Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.
• In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don't over mix. Divide the batter evenly among the 10 prepared muffin cups.
• Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan.
• Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!

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My BBQ Ranch Chicken Pasta Salad is the perfect addition to any BBQ, cookout, or picnic. Tangy BBQ sauce combined with creamy ranch dressing creates a mouthwatering harmony that tantalizes the taste buds. Each bite is an explosion of flavor, making it an unforgettable dish. This recipe is not only delicious but it’s also easy to prepare, making it a go-to recipe for busy summer days. With just a few simple steps and common ingredients, you can whip up a batch in no time. Whether you’re feeding a crowd or just your family, this pasta salad is sure to be a hit.

BBQ RANCH CHICKEN PASTA SALAD

Start by cooking the pasta in a large pot of boiling water according to the package directions. Once the pasta is al dente, drain it and rinse under cold water to stop the cooking process and to cool it down. In a separate bowl, combine the BBQ sauce, ranch dressing, and sour cream. Whisk until smooth and well-blended. This sauce brings together the tangy, smoky flavor of BBQ with the creamy, herby taste of ranch, creating a perfect harmony that coats the pasta beautifully.

Pour the sauce over the cooled pasta and gently toss to coat. Add the cooked chicken, black beans, corn, tomatoes, red onion, cheese, and chopped fresh cilantro. Gently toss to combine it all. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. When ready to serve, give it a quick stir and garnish with extra cilantro if desired. This salad can be made a day in advance, making it an ideal dish for entertaining.

INGREDIENTS

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.

In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.

Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

CHILL BEFORE SERVING

Allowing the pasta salad to chill in the refrigerator before serving helps the flavors to meld together and enhances the overall taste. This also makes it a convenient dish to prepare ahead of time. Just give it a quick stir before serving to refresh the flavors.

PROPER STORAGE

If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to three days, making it perfect for meal prep or enjoying over a few days. If the salad looks a little dry after sitting in the fridge, simply stir in a bit more BBQ sauce or ranch dressing to revive it.

VERY VERSATILE

You can easily customize the ingredients to suit your tastes or what you have on hand. For a spicier kick, add some diced jalapeños or a sprinkle of chili powder. If you’re looking to make it even heartier, toss in some cooked bacon bits or avocado chunks. The possibilities are endless, allowing you to adapt the recipe to fit any occasion or preference. Feel free to get creative with this recipe. Add your favorite veggies, swap out the cheddar for another type of cheese, or adjust the amount of BBQ sauce and ranch dressing to suit your taste. The goal is to make a pasta salad that you and your family will love.

COMBINE WITH THE OUTDOORS

This pasta salad is a star at BBQs, cookouts, and picnics. It’s easy to transport, doesn’t require reheating, and can be served straight from the cooler. The combination of BBQ sauce and ranch dressing is a crowd-pleaser that appeals to both kids and adults. Plus, it pairs wonderfully with other summer staples like grilled meats, corn on the cob, and fresh fruit.

QUICK AND EASY TO PREPARE

During the busy summer months, having a go-to recipe that’s quick and easy to prepare is invaluable. This can be whipped up in no time, especially if you use pre-cooked chicken. It’s a convenient option for those last-minute invites to potlucks or when you need to feed a hungry crowd without spending hours in the kitchen.

FLAVORFUL AND NUTRITIOUS

This salad is not only delicious but also packed with nutritious ingredients. The black beans and corn add fiber and vitamins, while the chicken provides a good source of protein. Using a combination of BBQ sauce, ranch dressing, and sour cream keeps the dish creamy and flavorful without being overly heavy. You can also use whole grain pasta for an extra boost of nutrition.

PASTA OPTIONS

The type of pasta you use can make a big difference in the overall texture and flavor of the salad. Small shapes like rotini, penne, or elbow macaroni work best because they hold the sauce well and are easy to eat. Make sure to cook the pasta until al dente and rinse it under cold water immediately after draining to keep it from becoming too soft/ mushy.

ENJOY THIS RECIPE? HERE IS A FEW MORE PERFECT PASTA SALADS!

Strawberry Chicken and Spinach Pasta Salad – This is one of the freshest recipes on my blog! Crisp spinach, fresh strawberries, and tender noodles.

Chicken Caesar Pasta Salad – One of the best salads is elevated with the addition of al dente pasta noodles for a more satisfying dish!

Fiesta Chicken Pasta Salad – This fresh side dish is loaded with southwest flavors and ingredients sure to spice up any BBQ you have coming up.

BLT Pasta Salad – One of America’s best sandwiches are turned into one of the World’s best pasta salads! Bacon, lettuce, tomato, pasta, and Ranch dressing.

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BBQ Ranch Chicken Pasta Salad

BBQ Ranch Chicken Pasta Salad is the ultimate summer side dish. This flavorful salad is packed with BBQ chicken, creamy ranch dressing, corn, tomatoes, cheese, and more!

Servings 8

Ingredients

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans rinsed and drained
• 1 cup corn drained
• 1 cup cherry tomatoes halved
• 1/2 small red onion finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.
• In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.
• Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

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The Lofthouse gang recently took a memorable family trip to the beautiful islands of Hawaii, and we came back feeling incredibly inspired! The breathtaking landscapes, warm beaches, and vibrant culture always leaves a lasting impression on all of us. One of the highlights of our trip was the amazing food we experienced, especially the fresh, tropical flavors that define Hawaiian cuisine. Determined to bring a slice of that paradise back home, I decided to recreate one of my favorite dishes from the trip: Hawaiian Steak Kebabs. This recipe captures the essence of the islands with a blend of savory and sweet flavors, and I can’t wait to share it with you.

HAWAIIAN STEAK KEBABS

These kebabs are more than just a meal; they’re a journey back to beautiful Hawaii. Each bite is a reminder of the sun-soaked beaches, the lush landscapes, and the warm, welcoming spirit of the people. The combination of juicy, tender steak with the sweetness of pineapple and the crunch of bell peppers and onions creates a symphony of flavors that will transport you to paradise.

INGREDIENTS

Marinade

• 1 cup orange juice
• 1/2 cup low-sodium soy sauce
• 1/3 cup packed light brown sugar
• 1 Tablespoon minced garlic

Kebabs

• 2 pounds sirloin steak, cut into cubes
• 1 red bell pepper, (seeds and ribs removed) cut into cubes
• 1 green bell pepper, (seeds and ribs removed) cut into cubes
• 2 cups fresh pineapple, cut into cubes
• 1 red onion, cut into cubes
• Sliced green onion, for garnish
• 8 metal or wood skewers

INSTRUCTIONS

Marinade 

In a large bowl, whisk the orange juice, soy sauce, brown sugar, and minced garlic together until combined. Reserve a 1/4 cup of marinade for later.

Place the steak pieces into the marinade and refrigerate for at least one hour or up to 8 hours.

Once steak is marinated, thread the steak, bell peppers, pineapple, and red onion onto 8 metal or wood skewers. Alternate the ingredients to ensure each kebab has a colorful balance of flavors. (*If using wooden skewers, soak them in water for 30 minutes before adding the meat and veggies. This will prevent the wood from catching fire on the grill.)

 Place kebabs on the grill to cook. Turn the kebabs while grilling (to ensure even cooking) and baste with the reserved marinade. Cook for 8 to 10 minutes or until the steak has reached your desired temperature.

SERVINGS

This recipe is designed to serve 4 people, making it perfect for a family dinner or a small gathering with friends. Each person gets to enjoy 2 skewers of tender, flavorful steak combined with vibrant vegetables and sweet pineapple. If you’re expecting more guests or simply want to prepare extra for seconds, this recipe is incredibly easy to modify. Simply double or triple the ingredients as needed, ensuring you have enough marinade to cover the additional steak. The grilling time remains the same, making it a convenient and scalable dish that can accommodate any number of diners without any extra hassle.

BRING THE FAMILY TOGETHER

Cooking and sharing these kebabs are a wonderful way to bring the family together. The process of preparing and grilling the kebabs can be a fun and interactive experience, with each family member contributing to the final dish. It’s a great opportunity to share stories from our trip and relive the memories while creating new ones in the kitchen. These kebabs are a delicious way to keep the Aloha spirit alive in our home.

Whether you’re hosting a summer barbecue or simply looking for a flavorful and healthy dinner option, these kebabs are sure to impress. So, fire up the grill, gather your loved ones, and enjoy a taste of Hawaii with every bite. Aloha!

VARIETY IS THE SPICE OF LIFE

One of the best aspects of this recipe is its versatility. You can easily swap the sirloin steak for other proteins such as chicken, shrimp, or tofu to cater to different tastes or dietary preferences. If you’re looking to make the dish vegetarian, simply load up the skewers with an assortment of your favorite vegetables like zucchini, cherry tomatoes, mushrooms, and even extra pineapple for a delightful, meat-free option. The marinade pairs wonderfully with a variety of ingredients, ensuring that whether you’re using chicken, tofu, or just veggies, you’ll still capture that delicious blend of sweet and savory flavors that make these kebabs so irresistible.

HAWAIIAN STEAK KEBABS MARINADE MAGIC

The secret to the incredible flavor of these kebabs lies in the marinade. The combination of orange juice, soy sauce, brown sugar, and minced garlic creates a rich, tangy, and slightly sweet marinade that infuses the steak with an irresistible taste. 

THE PERFECT GRILL

Grilling these kebabs brings out the best in the ingredients, creating a smoky, charred flavor that compliments the sweet and savory notes of the marinade.

1. Preheat your grill to medium-high heat. If you’re using a charcoal grill, ensure the coals are evenly distributed and at the right temperature.

2. Place the kebabs on the grill and cook for 8 to 10 minutes, turning them occasionally to ensure even cooking. As you grill, baste the kebabs with the reserved marinade to keep them moist and flavorful.

3. Cook the kebabs until the steak reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C), or 145°F (63°C) for medium.

GARNISH THEN SERVE

Once the kebabs are perfectly grilled, it’s time to serve and enjoy them. Garnish with sliced green onion for a fresh, vibrant touch that adds a burst of color and a hint of sharpness to the dish.

ENJOY THIS RECIPE? HERE ARE A FEW MORE AMAZING KEBABS!

Garlic Parmesan Chicken Kebabs – juicy pieces of chicken marinated in garlic, Parmesan cheese. These kebabs are a fantastic fusion of flavor!

Sweet BBQ Chicken Kebabs – the perfect dinner for grill night. Sensational skewers loaded with marinated chicken, bell pepper and pineapple.

Teriyaki Chicken Kebabs – tender, marinated chicken pieces with fresh pineapple and green bell pepper. These will become your new backyard barbecue staple!

Grilled Steak Kebabs – sometimes the best recipes are the simple ones, and these kebabs are just that! Steak marinated, skewered, and grilled with veggies.

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Hawaiian Steak Kebabs

Grilled Hawaiian-style skewers with marinated pieces of steak, pineapple, bell pepper and red onion.

Prep Time 2 hours hours

Cook Time 8 minutes minutes

Ingredients

Marinade

• 1 cup orange juice
• 1/2 cup low-sodium soy sauce
• 1/3 cup packed light brown sugar
• 1 Tablespoon minced garlic

Kebabs

• 2 pounds sirloin steak cut into cubes
• 1 red bell pepper cut into cubes
• 1 green bell pepper cut into cubes
• 2 cups fresh pineapple cut into cubes
• 1 small red onion cut into cubes
• sliced green onion for garnish
• 8 metal or *wood skewers

Instructions

Marinade

• In a large bowl, whisk the orange juice, soy sauce, brown sugar, and minced garlic together until combined. Reserve a 1/4 cup of marinade for later.
• Place the steak cubes into the marinade. Refrigerate for at least one hour or up to 8 hours.
• *If using wood skewers, soak them in water for 30 minutes before adding the meat and veggies. This will prevent the wood from catching fire on the grill.
• Once steak is marinated, thread the steak, bell peppers, pineapple, and red onion onto the metal or wood skewers. Alternate the ingredients to ensure each kebab has a colorful balance of flavors.
• Place kebabs on the grill to cook. Turn the kebabs while grilling (to ensure even cooking) and baste with the reserved marinade. Cook for 8 to 10 minutes or until the steak has reached your desired temperature.

Notes

Recipe yields 8 kebabs 

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This Homemade Biscoff Ice Cream has been a go-to favorite in our home for the past year. It’s incredibly easy to make and requires no ice cream machine. It comes together in just 15 minutes of prep time and 8 hours of chill time. The result is a rich, creamy vanilla ice cream loaded with crunchy Biscoff cookie pieces and swirls of cookie butter in every bite. It’s the perfect balance of smooth and crunchy, with that signature caramelized Biscoff flavor throughout, all made completely by hand. If you’re looking for the best no-churn Biscoff ice cream recipe, you found it!

HOMEMADE BISCOFF ICE CREAM

If you are not familiar with Biscoff cookie butter, it’s a sweet and creamy spread made with Biscoff cookies. You can buy it in almost any grocery store, located next to the peanut butter. Biscoff cookies are also sold in most grocery stores, and you can find them down the cookie aisle. If you can’t find them at your grocery store, they’re available online as well. The process of making homemade Biscoff ice cream is very simple. The mixture is layered into a loaf pan with drizzles of melted cookie butter in between. A quick swirl with a knife creates beautiful ribbons of flavor throughout the ice cream, while a final sprinkle of cookie pieces on top adds the perfect finishing touch. After a few hours in the freezer, it transforms into a creamy, scoopable dessert. It’s great as a refreshing summer treat, a make-ahead freezer dessert, or served alongside brownies, waffles, or enjoyed on its own.

Find my expert tips on how to make homemade Biscoff ice cream from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Homemade Biscoff Ice Cream Recipe:

• No Ice Cream Maker Needed: This ice cream recipe comes together with just a mixer and a loaf pan.
• Creamy & Crunchy: The whipped cream and milk create a creamy, airy texture, while the Chopped Biscoff cookies add the perfect crispy contrast.
• Perfect For Biscoff Lovers: Layers of cookie butter and crunchy Biscoff cookie pieces give you that signature caramelized spice in every scoop.
• Make-Ahead Friendly: Prep it in advance and let it freeze for a ready-to-serve dessert anytime.

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 cup Biscoff cookie butter, divided
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 ¼ cups chopped Biscoff cookies, divided

Instructions

Add the sweetened condensed milk and 1/2 cup of the Biscoff cookie butter to a large bowl. Whisk until smooth and combined, set aside.

Place the remaining Biscoff cookie butter in a microwave-safe bowl. Microwave for 30 seconds or until slightly melted. Set aside.

In a large bowl, beat the heavy whipping cream and vanilla extract with an electric mixer until stiff peaks form. Fold this whipped cream into the sweetened condensed milk/cookie butter mixture until just combined. Gently fold in 1 cup of chopped Biscoff cookies.

Using a 9×5-inch loaf pan, pour 1/3 of the ice cream mixture into the pan. Spread out evenly. Add a couple of drops of the melted cookie butter over the top. Top with another 1/3 of the ice cream, spreading it out evenly. Add a few more drops of melted cookie butter over that ice cream and repeat with the remaining ice cream and melted cookie butter.

Using a knife, gently swirl the cookie butter drops into the ice cream. Sprinkle the very top with the remaining 1/4 cup chopped cookies. Cover the pan with a lid or with plastic wrap. Place in the freezer for at least 8 hours. Serve and enjoy!

Servings

Serves 6.

Storage

Keep the ice cream tightly covered in the loaf pan or an airtight, freezer-safe container to prevent ice crystals and freezer burn. Freeze for at least 8 hours to set, and enjoy within 1-2 weeks. Before serving, let it sit at room temperature for 5-10 minutes to soften.

Holly’s Tips for The Best Biscoff Ice Cream Recipe:

• Use Room-Temperature Ingredients: For smoother mixing, let the sweetened condensed milk and cookie butter sit at room temperature before combining.
• Whip Cream to Stiff Peaks: Beating your heavy cream to stiff peaks ensures a light, airy texture that mimics churned ice cream.
• Gently Fold, Don’t Stir: Folding in the whipped cream and cookie pieces preserves the airy texture and prevents the ice cream from becoming dense.
• Swirl The Cookie Butter: Drizzle and gently swirl melted cookie butter between layers to create beautiful ribbons of flavor in every scoop.
• Layer for Crunch and Creaminess: Alternating ice cream with cookie butter and chopped cookies gives the perfect balance of creamy and crunchy textures.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Peanut Butter Cookie Ice Cream.

Wanting something a little different? Make my Strawberry Cheesecake Ice Cream. 

Can’t get enough of ice cream? Make these highly-rated recipes: Oreo Ice Cream Cake and Twix Ice Cream Cake.

Looking for more no-churn ice cream recipes? Try my No-Churn Oreo Fudge Ice Cream and No-Churn Chocolate Brownie Ice Cream.

Have you made this Homemade Biscoff Ice Cream recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HomemadeBiscoffIceCream #LifeInTheLofthouse

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Easy Biscoff Ice Cream

A creamy vanilla ice cream with Biscoff cookie pieces and swirls of cookie butter through out. An ice cream machine is not required!

Prep Time 8 hours hours 15 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 cup Biscoff cookie butter divided
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 ¼ cups chopped Biscoff cookies divided

Instructions

• Add the sweetened condensed milk and 1/2 cup of the Biscoff cookie butter to a large bowl. Whisk until smooth and combined, set aside.
• Place the remaining Biscoff cookie butter in a microwave-safe bowl. Microwave for 30 seconds or until slightly melted. Set aside.
• In a large bowl, beat the heavy whipping cream and vanilla extract with an electric mixer, until stiff peaks form. Fold this whipped cream into the sweetened condensed milk/cookie butter mixture until just combined. Gently fold in 1 cup of chopped Biscoff cookies.
• Using a 9×5-inch loaf pan, pour 1/3 of the ice cream mixture into the pan. Spread out evenly. Add a couple drops of the melted cookie butter over the top. Top with another 1/3 of the ice cream, spreading out evenly. Add a few more drops of melted cookie butter over that ice cream and repeat with remaining ice cream and melted cookie butter.
• Using a knife, gently swirl the drops of cookie butter into the ice cream. Sprinkle the very top with the remaining 1/4 cup chopped cookies. Cover the pan with a lid or with plastic wrap. Place in the freezer for at least 8 hours. Serve and enjoy!

Recipe slightly adapted from: Two Peas & Their Pod.

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I hope everyone had a nice, relaxing Memorial weekend. Ours was great! We took the kiddos to Las Vegas on Saturday. We spent the day shopping, eating, and hanging out. The best part was when we took them to the Mandalay Bay hotel. They have a shark reef inside that is filled with all kinds of exotic sea creatures. A golden crocodile, sea turtles, jelly fish. And of course sharks! eeek!! It was neat. The kids had a blast, so I was happy.

IN-N-OUT CHEESEBURGERS

For our Memorial Day barbecue today we fired up the grill and made us some In-N-Out Cheeseburgers! YUM! I ♥ that place. I would eat there everyday if my arteries wouldn’t clog from all the cholesterol and my butt grow bigger from the fatty goodness haha. But yes, we do like to eat there every once in a while. Their cheeseburgers are the greatest! This In-N-Out Cheeseburger copy cat recipe are delicious and close to the real thing.

Looking for recipes to pair with these Homemade In-N-Out Cheeseburgers? Try my Homemade Hamburger Buns, Utah Fry Sauce (delicious on both fries and burgers!), Garlic Parmesan French Fries, and Summer Fruit Salad. 🍔

Ingredients

Secret Sauce

• 1/3 cup mayo
• 2 tablespoons ketchup
• 2 teaspoons dill pickle relish
• 1 tsp mustard
• 1/4 tsp paprika

Cheeseburgers

• 1 pound lean ground beef
• 1 egg white
• 1 small yellow onion grated
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon fresh ground pepper
• 1 Tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 hamburger buns seedless

Instructions

Secret Sauce

Mix all of the ‘secret sauce’ ingredients in a medium bowl. Refrigerate until ready to use.

Cheeseburgers

In a large bowl, add the ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 4 thin patties.

Place patties on an outdoor grill or skillet and cook until no longer pink on the inside. About 3 to 5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.

Toast the hamburger buns. Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!

Servings

Yields 4 burgers. Just double or triple the ingredients for more burgers, and prep your secret sauce in a larger batch ahead of time for large parties and family gatherings.

Storage and Reheating

Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3–4 days. Keep any leftover sauce in a separate sealed container for freshness. To reheat, warm the patties in a skillet over medium heat for 2–3 minutes per side, or microwave in 30-second intervals until heated through. If you’ve already assembled the burgers, it’s best to remove any fresh toppings before reheating and reassemble with fresh veggies and sauce after warming.

Holly’s Tips for The Best In-N-Out Cheeseburgers:

• Thin Patties, Big Flavor: In-N-Out burgers are known for their thin, crispy-edged patties. Flatten them out slightly more than usual so they cook quickly and develop that perfect sear.
• Toast The Burger Buns: Don’t skip this step because it adds texture and keeps the buns from getting soggy! A quick toast in a skillet with a little butter goes a long way.
• Assemble With Care: Layer your ingredients like the restaurant does—sauce on both buns, fresh lettuce and tomato on bottom, then patty, cheese, and grilled or raw onions on top.
• Double Up: Craving a Double-Double from In-N-Out? Replicate this popular menu item by doubling the patties and cheese, and stacking them high!

Frequently Asked Questions:

Similar Recipes

Looking for something similar? Sink your teeth into The Best Ever Cheeseburgers.

Craving something bite-sized? Try my Cheeseburger Sliders, ideal for parties and gatherings.

Looking to turn up the heat? My Chipotle Ranch Burgers deliver bold, smoky flavor with a kick.

Craving a twist on the classic burger? My French Onion Burger is juicy and loaded with sweet caramelized onions topped with melty provolone cheese.

In the mood for something more hearty? My Western Cheeseburger Sliders are piled high with BBQ sauce, gooey cheese, and crunchy onion strings for juicy flavor in every bite.

Have you made this In-N-Out Cheeseburgers recipe? 🍔
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HomemadeInNOutCheeseburger #CopycatCheeseburgerRecipe #CheeseburgerRecipes #SummerGrilling #InNOutCopycatRecipe #LifeInTheLofthouse

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In-N-Out Cheeseburgers

Juicy and flavorful cheeseburgers fresh off the grill! These copycat In N’ Out Cheeseburgers taste just like the ones from the famous fast food chain!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

Secret Sauce

• 1/3 cup mayo
• 2 tablespoons ketchup
• 2 teaspoons dill pickle relish
• 1 tsp mustard
• 1/4 tsp paprika

Cheeseburgers

• 1 pound lean ground beef
• 1 egg white
• 1 small yellow onion grated
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon fresh ground pepper
• 1 Tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 hamburger buns seedless

Instructions

Secret Sauce

• Mix all of the ‘secret sauce’ ingredients in a medium bowl. Refrigerate until ready to use.

Cheeseburgers

• In a large bowl, add the ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 4 thin patties.
• Place patties on an outdoor grill or skillet and cook until no longer pink on the inside. About 3 to 5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.
• Toast the hamburger buns. Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!

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