These Chocolate Dipped Strawberry Mini Cheesecakes are creamy and delicious, drenched in melted milk chocolate, then topped with a chocolate-dipped strawberry. Are you drooling yet? If you’re looking for a delicious and amazing treat, this one is a must-make. It’s the ultimate dessert combination for every cheesecake and chocolate-dipped strawberry lover!

CHOCOLATE-DIPPED STRAWBERRY MINI CHEESECAKES

These chocolate-dipped strawberry mini cheesecakes are the best kind of dessert—creamy, rich cheesecake topped with juicy strawberries dipped in silky chocolate. They’re bite-size indulgent, and feel fancy without the fuss, making them perfect for parties, holidays, or anytime you’re craving something extra special.

Just some notes before we get started: I used a silicone cupcake/ muffin pan for this recipe. You can also use a mini cheesecake pan. I love the one I linked from Amazon. Another important note to remember is that it’s natural for cheesecakes to puff up as they bake, and then fall slightly as they cool. It is nothing to be alarmed about.

Find my expert tips on how to make homemade chocolate-dipped strawberry mini cheesecakes 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 Chocolate-Dipped Strawberry Mini Cheesecakes Recipe:

• Classic 2-in-1 Dessert: Creamy cheesecake, buttery graham cracker crust, juicy strawberries, and rich melted chocolate are a match made in dessert heaven.
• Smooth & Creamy: Baking at a low temperature ensures a luscious, velvety cheesecake that sets beautifully.
• Festive Valentine’s Day Treat: These luscious mini cheesecakes are a fun twist on traditional chocolate-dipped strawberries. Instead of flowers or chocolate, gift these mini cheesecakes!
• Make-Ahead-Friendly: These chill perfectly in the fridge, making entertaining stress-free.
• Perfect For Every Occasion: These mini cheesecakes with chocolate-dipped strawberries on top are ideal for Valentine’s Day, birthday parties, and any celebration that calls for an elegant dessert.

Ingredients

• 1 ¼ cups graham cracker crumbs
• 6 Tablespoons salted butter, melted
• 2 packages (8 ounces, each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 18 whole strawberries (preferably small), rinsed and pat dry
• 10 ounces good quality milk chocolate, melted

Instructions

In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake pans, spoon about 1 1/2 Tablespoons of mixture into 18 cups. Press the crumbs firmly into the cups. Set aside.

Preheat oven to 325 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, and the yolk, mixing just until combined. Scrape down bowl as needed. Add vanilla and sea salt and mix until smooth.

Evenly divide cheesecake filling among molds. Smooth tops with the back of a spoon. Bake 20 to 25 minutes or until centers are just set. (Cheesecakes will puff up slightly during baking and will fall/flatten slightly as they cool, so don’t be alarmed.) Allow the baked cheesecakes cool to room temperature in the pan. Then place in the fridge and let it chill for at least 2 hours.

Once cheesecakes are completely chilled, carefully run a sharp knife around each cheesecake edge and gently remove from pan.

Spoon melted chocolate over each cheesecake. Dip strawberries one by one in melted chocolate and place on top of chocolate covered cheesecake. Store in refrigerator. Best if eaten within a day.

Servings

Yields: 18 mini cheesecakes

Storage

Store leftover chocolate-dipped strawberry mini cheesecakes in an airtight container in the refrigerator. Because they’re topped with fresh strawberries, they’re best enjoyed the same day, but they can be stored for up to 2 days. No reheating necessary. 

Holly’s Tips for The Best Chocolate Strawberry Mini Cheesecakes:

• Use High-Quality Chocolate: Feel free to use milk chocolate or dark chocolate for this homemade cheesecake recipe. I find brands such as Ghirardelli, Guittard, and Lindt always taste the best.
• Soften Cream Cheese: For a smoother filling, let cream cheese sit at room temperature. Cold cream cheese can create lumps in the batter, making it harder to achieve a creamy texture.
• Don’t Over-Mix: When adding eggs and sugar, mix just until combined. Over-mixing can incorporate too much air, causing the mini cheesecakes to crack or collapse. If they crack it is fine, they will still taste wonderful!
• Bake Low & Slow: Bake the mini cheesecakes at 325°F to ensure a creamy, smooth texture.
• Chill Before Serving: Allow cheesecakes to chill in the refrigerator for at least 2 hours for best results. Chilling helps the filling set and makes it easier to remove the cheesecakes from their molds.
• Dip Strawberries While Chocolate Is Warm: Dip fresh strawberries in the melted chocolate while it’s still warm but not too hot. Let excess chocolate drip off to avoid pooling, then place it on the cheesecake carefully for a neat presentation.
• Make It Your Own: Use milk or dark chocolate, add the white chocolate drizzle, or swap berries to make them your own.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Cupcakes with Strawberry Frosting.

Wanting something different? These Mini Lime Cheesecakes with Raspberry Sauce are just as creamy and sweet.

Looking for something more filling? Strawberry Chocolate Pound Cake Trifle presents beautifully for any party or gathering.

Can’t get enough of cheesecake? Try these highly-rated recipes next: Oreo Cheesecake Bites, Cheesecake Taquitos, Funfetti Cheesecake Pudding Cookies, and No-Bake Cheesecake.

Have you made this Chocolate-Dipped Strawberry Mini Cheesecakes recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChocolateDippedStrawberries #ChocolateStrawberries #MiniCheesecakes #CheesecakeRecipes #LifeInTheLofthouse

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Chocolate-Dipped Strawberry Mini Cheesecakes

Creamy, chocolatey, and bursting with strawberry goodness, these mini cheesecakes are the ultimate bite-size treat!

Prep Time 2 hours hours 20 minutes minutes

Cook Time 20 minutes minutes

Servings 18

Author Life in the Lofthouse

Ingredients

• 1 ¼ cups graham cracker crumbs
• 6 Tablespoons salted butter melted
• 2 packages (8 ounces, each cream cheese softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 18 whole strawberries (preferably small)
• 10 ounces good quality milk chocolate melted

Instructions

• In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake tins, spoon about 1 1/2 Tablespoons of mixture into 18 cups. Press the crumbs firmly into the cups. Set aside.
• Preheat oven to 325 degrees F.
• In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, and the yolk, mixing just until combined. Scrape down bowl as needed. Add vanilla and sea salt and mix until smooth. Evenly divide cheesecake filling among molds. Smooth tops with the back of a spoon.
• Bake 20 to 25 minutes or until centers are just set. (Cheesecakes will puff up slightly during baking and will fall/flatten slightly as they cool, so don’t be alarmed.) Allow the baked cheesecakes cool to room temperature in the pan. Then place in the fridge and let it chill for at least 2 hours.
• Once cheesecakes are completely chilled, carefully run a sharp knife around each cheesecake edge and gently remove from pan.
• Spoon a little melted chocolate over each individual cheesecake. Dip strawberries one by one in melted chocolate and place on top of chocolate covered cheesecake. Enjoy!

Video

Recipe slightly adapted from: The Little Epicurean.

The post Chocolate-Dipped Strawberry Mini Cheesecakes appeared first on Life In The Lofthouse.

Soft, fudgy, and bursting with rich chocolate flavor, these Red Velvet Brownies with White Chocolate Buttercream Frosting are pure dessert bliss. They’re easy to whip up, will make your kitchen smell amazing as they bake, and are finished with a luscious homemade frosting that melts right into every bite. Even if you’ve never been a red velvet fan, this recipe might just win you over.

RED VELVET BROWNIES

This red velvet brownie recipe comes out soft, moist, and rich every single time. If I can give you a big tip when it comes to this recipe, this is the most important one to follow: weigh the ingredients. Buy a kitchen scale at the grocery store or Walmart. I can’t recommend this enough. We all tend to add too much when measuring in cups, so weights are listed on important ingredients. Weighing ingredients when baking will help your baked goods turn out perfect! Also, don’t over-mix. Especially, never over-mix brownie batter. Super important.

Okay, back to the deliciousness. This red velvet brownie recipe can’t be beat. I found the original recipe on Bonnie Bakery, and used my own white chocolate buttercream frosting to top them off with. The results were red velvet magic!

My homemade white chocolate buttercream frosting truly takes this red velvet recipe to the next level. They are so amazing! Serve them on Valentine’s Day, an anniversary dinner, or at Christmas and everyone will fall in love.

Find my expert tips on how to make homemade red velvet brownies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Easy Red Velvet Brownies:

• Rich, Classic Brownie Texture: These brownies combine cocoa powder and salted butter for a moist and rich fudgy brownie that melts in your mouth.
• Homemade White Chocolate Buttercream Frosting: Smooth, velvety buttercream frosting made from scratch adds a decadent, bakery-style finishing touch.
• Festive Red Velvet Presentation: The vibrant and fun pop of red paired with the buttercream frosting looks incredible on a dessert table for Valentine’s Day, Christmas, New Year’s, and more. A festive treat that fits any special occasion!

Ingredients

Red Velvet Brownies

• 6 Tablespoons salted butter
• 200 grams granulated sugar (1 cup)
• 55 grams light brown sugar (packed 1/4 cup)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 80 ml vegetable oil (1/3 cup)
• 25 grams cocoa powder (3 1/2 Tablespoons)
• 1/2 teaspoon red gel food coloring
• 90 grams all-purpose flour (3/4 cup)
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 1 Tablespoon white vinegar

White Chocolate Buttercream Frosting

• 1/2 cup salted butter, softened
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract or paste
• 4 ounces good-quality white chocolate, melted (NOT chocolate chips)
• 3 Tablespoons heavy whipping cream

Instructions

For The Red Velvet Brownies

Preheat oven to 350 degrees F. Line the bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over the sides.

Melt the butter in a microwave-safe bowl. Cook and stir in 20 second intervals until melted.

Add the granulated sugar and light brown sugar into a large mixing bowl. Pour in the melted butter. Whisk to combine.

Add the eggs, egg yolk and vanilla. Mix until combined. (Don’t over-mix, you don’t want to add air to the mixture.) Add the vegetable oil and cocoa powder to the batter. Whisk until combined.

Take 2 Tablespoons of the batter and place in a small bowl. Mix the red gel food coloring into this small amount of batter until it’s all combined. Whisk this red mixture into the main bowl of batter just until combined.

Now switch from the whisk to a spatula. Fold the flour, cornstarch and salt into the batter. When there are no longer any flour lumps, mix in the white vinegar.

Pour the brownie batter into the prepared pan and spread out evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

Carefully, remove the brownies from the oven and allow to cool completely before frosting.

For The White Chocolate Buttercream Frosting

In the bowl of a stand mixer, cream butter until light and fluffy. Beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup.

Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies. For easy cutting, use a plastic knife.

Servings

This recipe yields 16 small brownies.

Storage and Reheating

Store leftover red velvet brownies in an airtight container in the fridge for up to 5 days. If desired, slightly warm your brownie in the microwave for 10 seconds.

Holly’s Tips for The Best Red Velvet Brownies:

• Weigh the Ingredients: Weighing ingredients ensures accuracy and consistency, which is especially important in baking where small differences can affect texture and flavor. Measuring by weight eliminates variations caused by packing, scooping, or humidity, helping your recipes turn out perfectly every time.
• Don’t Over-Whisk The Batter or Eggs: Whisk the eggs in just until combined. Overmixing adds too much air and leads to cakey brownies instead of dense, fudgy brownies. 
• Line The Pan: Use parchment paper and leave 2 inches hanging over the sides. This creates “handles” so you can lift the brownies out cleanly for easy frosting and cutting.
• Allow Brownies To Cool Before Frosting: If the brownies are even slightly warm, the white chocolate frosting will melt and slide. Let them cool fully for clean, thick frosting layers.
• Chill Before Slicing: Refrigerate the frosted brownies for 20 minutes before cutting to get sharp, clean edges. I recommend using a plastic knife to cut these brownies so you don’t accidentally smear frosting or drag crumbs. 

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Red Velvet Santa Hat Brownies next.

Wanting something different? These Red Velvet Pancakes are fantastic! The cream cheese topping is swoon-worthy.

Wanting something more filling? Make my Red Velvet Cheesecake Cake, Red Velvet Cake with Cream Cheese Frosting, and Red Velvet Trifle next.

Have you made this Red Velvet Brownies recipe?

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

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Red Velvet Brownies with White Chocolate Buttercream Frosting

These red velvet brownies are rich, fudgy, and topped with a smooth white chocolate buttercream frosting. Perfect for holidays, parties, or anytime you’re craving a show-stopping dessert!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 16 small brownies

Author Life in the Lofthouse

Ingredients

For The Red Velvet Brownies

• 6 Tablespoons salted butter
• 200 grams granulated sugar (1 cup)
• 55 grams light brown sugar (packed 1/4 cup)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 80 ml vegetable oil (1/3 cup)
• 25 grams cocoa powder (3 ½ Tablespoons)
• 1/2 teaspoon red gel food coloring
• 90 grams all-purpose flour (3/4 cup)
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 1 Tablespoon white vinegar

For White Chocolate Buttercream Frosting

• 1/2 cup salted butter softened
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract or paste
• 4 ounces good quality white chocolate melted (not chocolate chips)
• 2 Tablespoons heavy whipping cream

Instructions

For the Red Velvet Brownies

• Preheat oven to 350 degrees F. Line bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over sides.
• Melt the butter in a microwave-safe bowl. Cook and stir in 20 second intervals until melted.
• Add the granulated sugar and light brown sugar into a large mixing bowl and pour in the melted butter. Whisk to combine.
• Add the eggs, egg yolk and vanilla. Mix until combined. (Don't over-mix, you don't want to add air to the mixture.) Add the vegetable oil and cocoa powder to the batter. Whisk until combined.
• Take 2 Tablespoons of the batter and place in a small bowl. Mix the red gel food coloring into this small amount of batter until it's all combined. Whisk this red mixture into the main bowl of batter and mix just until combined.
• Now switch from a whisk to a spatula. Fold the flour, cornstarch and salt into the batter. When there are no longer any flour lumps, mix in the white vinegar.
• Pour the brownie batter into the prepared pan and spread out evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
• Carefully, remove the brownies from the oven and allow to cool completely before frosting.

For The White Chocolate Buttercream Frosting

• In the bowl of a stand mixer, cream butter until light and fluffy. Beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup.
• Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies. For easy cutting, use a plastic knife.

Notes

*Weighing ingredients ensures accuracy and consistency, which is especially important in baking where small differences can affect texture and flavor. Measuring by weight eliminates variations caused by packing, scooping, or humidity, helping your recipes turn out perfectly every time.

Brownie recipe adapted from Bonnie Bakery.

The post Red Velvet Brownies with White Chocolate Buttercream Frosting appeared first on Life In The Lofthouse.

If you’re anything like me, then you can’t get enough of Oreo cookies. It doesn’t matter the style, stuffing, or season. I love Oreo flavored anything. Everyone in the Lofthouse feels the exact same way. This makes it so easy for me to experiment with new ways to use this incredible cookie. My latest Oreo creation is this Chocolate Oreo Poke Cake. It is truly a chocolate lover’s dream! It’s so rich and delicious, and will have everyone over the moon with satisfaction!

CHOCOLATE OREO POKE CAKE

This dessert starts out with a regular boxed chocolate cake mix. This step saves so much time and hassle when it comes to the preparation. Once the cake is finished baking and cooled, it is then poked with many holes that are filled with hot fudge. Oh boy, you could stop right here, and this cake would be out of this world. Then a layer of thick chocolate pudding is spread over the top before the pudding sets. This turns the texture of the cake into one of the most moist desserts ever. It’s then finished with a thick mixture of cool whip, chocolate pudding, and crushed Oreos. Every component of this dessert could be eaten on its own, but once they’re all combined it makes one of the best desserts on this side of heaven.

INGREDIENTS

CAKE 

• 1 box chocolate cake mix *plus required ingredients listed on box (eggs, oil, water)
• 1 jar (12.8 ounces) hot fudge

PUDDING LAYER

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 3/4 cups milk

TOPPING

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 3/4 cups milk
• 1 container (8 ounces) cool whip, thawed
• 20 Oreos, crushed and divided

INSTRUCTIONS

CAKE

Prepare cake as directed on the box and bake. Once it’s finished baking, remove cake from the oven and let it cool for 10 minutes. Using the end of a wooden spoon, poke holes all over the cake.

Warm up the hot fudge in the microwave until it is thin enough to pour. Pour the hot fudge evenly all over cake, allowing it to seep into the poked holes. Allow the cake to fully cool.

PUDDING LAYER

In a medium bowl, whisk together the chocolate pudding mix with the milk. Before the pudding sets fully, pour on top of the cooled cake. Place the cake into the refrigerator to chill for about 20 minutes.

TOPPING

In a medium bowl, whisk together the remaining package of pudding mix with the milk. Place bowl into refrigerator to set fully (about 10 minutes or so) Remove pudding from the fridge and fold in the thawed cool whip. Mix in about 3/4 of the crushed Oreos and spread pudding mixture on top of cake evenly.

Sprinkle remaining crushed Oreos evenly over the cake. Cut into squares and enjoy, or refrigerate until ready to serve!

SERVINGS

This wonderful cake makes 12 servings.

STORING AND FREEZING

This dessert can serve a dozen people, so that means that you may have some leftover. Store any leftover cake covered in the refrigerator for up to 3 days.

This cake can also be frozen. Fully prepare the cake in a freezer-safe baking dish. Cover well with plastic wrap or a tight fighting lid for the pan. Place in freezer and freeze up to one month. Allow cake to thaw in fridge for 12 to 24 hours before serving.

CELEBRATE!

Do you have someone in your life that is obsessed with Oreos? This is a great dessert to make for their birthday! It’s something new, different, unique, and they will love you forever because of the gesture.  It’s also a great option for events like a baby shower, bridal shower, or any holiday celebration. Since the flavor profile is sweet and rich, I like to make it for holidays.

If you try my Chocolate Oreo Poke Cake or any of my other recipes, be sure to tag @lifeinthelofthouse on Instagram, so I can share your yummy photos with everyone!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OREO FAVORITES!

Heavenly Oreo Dessert – This cake has so many layers of goodness that it will transcend you to the heavens. Oreos, whipped cream, pudding, and more Oreos!

Oreo Cheesecake Cookies – These delicious cookies are filled with crushed pieces of Oreos and cream cheese to make a super soft dessert.

No Churn Oreo Fudge Ice Cream – One of the easiest and most satisfying ice creams to make, and you don’t even need a fancy mixer!

Homemade Oreo Cookies – This homemade masterpiece has soft and chewy chocolate cookies on the outside with a thick cream cheese frosting center.

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Chocolate Oreo Poke Cake

This amazing cake is infused with hot fudge, and topped with chocolate pudding and Oreo cookie crumbs. It's a chocolate lover's dream come true!

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Servings 12

Ingredients

Cake

• 1 box chocolate cake mix *plus required ingredients listed on box (eggs, oil, water)
• 1 jar (12.8 ounces) hot fudge

Pudding Layer

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 ¾ cups milk

Topping

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 3/4 cups milk
• 1 container (8 ounces) cool whip thawed
• 20 Oreo cookies crushed and divided

Instructions

For Cake

• Prepare cake as directed on the box and bake. Once it’s finished baking, remove cake from the oven and let it cool for 10 minutes. Using the end of a wooden spoon, poke holes all over the cake. Warm up the hot fudge in the microwave until it is thin enough to pour. Pour the hot fudge evenly all over cake, allowing it to seep into the poked holes. Allow the cake to fully cool.

Pudding Layer

• In a medium bowl, whisk together the chocolate pudding mix with the milk. Before the pudding sets fully, pour on top of the cooled cake. Place the cake into the refrigerator to chill for about 20 minutes.

Topping

• In a medium bowl, whisk together the remaining package of pudding mix with the milk. Place bowl into refrigerator to set fully (about 10 minutes or so) Remove pudding from the fridge and fold in the thawed cool whip. Mix in about 3/4 of the crushed Oreos and spread this pudding mixture evenly over the cake. Sprinkle remaining crushed Oreos all over the cake. Cut into squares and enjoy, or refrigerate until ready to serve!

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The post Chocolate Oreo Poke Cake appeared first on Life In The Lofthouse.

White Chocolate Raspberry Cookies are going to be the highlight of your day! These wonderful treats are filled with the perfect combo of rich white chocolate and the sweet tang of raspberries. Not only are these totally delicious, but they are so simple to prepare. From start to finish, you’ll be enjoying them in less than 30 minutes! This is one of my favorite cookie recipes. It has all the basic ingredients, but it’s the two stars of the show that make these cookies shine! White chocolate and raspberries. The burst of raspberry flavor makes me fall in love every time.

WHITE CHOCOLATE RASPBERRY COOKIES

You have three options when it comes to the raspberries for this homemade white chocolate raspberry cookies recipe. Fresh, frozen, and freeze-dried all work well in this recipe. No need to wait for raspberries to be in season with these cookies. They can be made any time of the year, not just the holidays. Serve these festive cookies for the holidays, Valentine’s Day, and any time of the year you’re craving a sweet, fruity cookie. Don’t forget to save this recipe so you can share it with family, friends, and all raspberry lovers!

Find all my expert tips on how to make white chocolate raspberry cookies 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 White Chocolate Raspberry Cookie Recipe:

• Quick & Easy-To-Make: Made with simple ingredients and minimal prep, this recipe is ideal for easy cookie baking anytime of the year, especially during the busy holiday season.
• Perfect Balance of Sweet & Tart: Fresh raspberries add a tangy burst of flavor that pairs perfectly with creamy white chocolate chips in every bite.
• Vibrant, Fruity Flavors: Gentle folding keeps the raspberries intact, giving every cookie fresh, fruity flavor without making the dough soggy.
• Soft & Chewy Holiday Cookies: These white chocolate raspberry cookies are tender in the center with slightly crisp edges, delivering a melt-in-your-mouth texture.
• The Ultimate Holiday Party Cookie Recipe: Perfect for holiday cookies, dessert trays, or a sweet snack, these cookies are loved by all ages and even the pickiest of eaters.
• Bakery-Quality Dessert: Using a cookie scoop ensures uniform, professional-looking cookies that taste as good as they look.

Ingredients

• 1 cup salted butter, softened
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 Tablespoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup white chocolate chips
• ½ cup raspberries, chopped  

Instructions

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Mix on low speed until fluffy and combined; about 2 minutes. Mix in the egg and vanilla just until combined.

Gradually mix in flour, baking soda and salt. Mix until only just combined. Fold in white chocolate chips. Gently fold in raspberries, only stirring a couple of times, so they don’t get too crushed.

Using a small cookie scoop (about 1 ½ tablespoons of dough) and roll into balls. Place onto cookie sheets, spacing a few inches apart. 10 cookies per sheet.

Bake in preheated oven for 10 to 12 minutes or until centers are cooked through. Carefully remove from oven and allow cookies cool on cookie sheets. Enjoy!

Servings

This recipe yields 20 white chocolate raspberry cookies.

Storage and Reheating

Store any leftover raspberry cookies in an airtight container for 3-4 days. These cookies also freeze well! Store the baked, cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before eating. To reheat, warm a single cookie in the microwave for 5-8 seconds or in a 300°F oven for 3-4 minutes.

Holly’s Tips for The Best White Chocolate Raspberry Cookies:

• Use High-Quality Raspberries: Fresh raspberries give the best flavor, while frozen raspberries can work if thawed and gently patted dry to avoid extra moisture.
• Fold In Raspberries Into Batter Gently: To keep cookies from turning soggy, fold in the raspberries only a couple of times, just until distributed.
• Don’t Overmix: Overmixing the cookie dough can make cookies tough. Mix until just combined for soft and chewy cookies.
• Use A Cookie Scoop: A small cookie scoop ensures evenly sized cookies that bake consistently and look professional.
• Measure Flour Correctly: Too much flour can dry out the cookies. Spoon and level your flour for the perfect texture.
• Bake Just Until The Centers Are Set: Bake 10-12 minutes for soft, chewy cookies. Overbaking will make them dry and less tender.
• Chill Dough If Needed: If your dough feels too soft or sticky, chill for 15-20 minutes to prevent spreading and maintain thick, chewy cookies.
• Make It Your Own: Add a teaspoon of vanilla extract or a touch of lemon zest to complement the raspberries and white chocolate.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my White Chocolate Cranberry Orange Cookies next.

Wanting something different? My White Chocolate Cinnamon Pretzels make for the perfect holiday party snack.

Can’t get enough of white chocolate? Make my White Chocolate Chip M&M Pudding Cookies, White Chocolate Chip Caramel Pretzel Cookies, and White Chocolate Raspberry Bundt Cake.

Have you made this White Chocolate Raspberry Cookies recipe? 

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

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White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies are filled with rich white chocolate and sweet raspberries. These amazing cookies can be ready in under 30 minutes!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 20

Ingredients

• 1 cup salted butter softened
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 Tablespoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup white chocolate chips
• ½ cup raspberries chopped

Instructions

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
• Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Mix on low speed until fluffy and combined; about 2 minutes. Mix in the egg and vanilla just until combined.
• Gradually mix in flour, baking soda, and salt. Mix only until just combined. (Avoid over-mixing.) Fold in white chocolate chips. Gently fold in raspberries, only stirring a couple of times, so they don’t get too crushed.
• Using a small cookie scoop (about 1 ½ tablespoons of dough) and roll into balls. Place onto cookie sheets, spacing a few inches apart. 10 cookies per sheet.
• Bake in preheated oven for 10 to 12 minutes or until centers are cooked through. Carefully remove from oven and allow cookies cool on cookie sheets. Enjoy!

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There is nothing quite like a freshly picked, juicy strawberry. They are my favorite fruit to cook with and eat on their own. My family loves strawberries too. I like to make this Strawberry Cake with Cream Cheese Frosting for Valentine’s Day and Easter. It’s the perfect treat to celebrate any occasion with! I also make it for our wedding anniversary. It’s a special cake for Kale and I. With the help of a box cake mix, and a few extra add-ins, it is pretty amazing!

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

You may think that a decedent cake like this might be a complicated one to make. On the contrary, this is such a simple recipe! It all begins with a box of cake mix. Yes, cake mix. I know what some of you are thinking, but boxed cake mixes are a gift from above, and I am happy to reap in the benefits. The cream cheese frosting is just as easy to make, and the coup de gras of it all is the freshly sliced strawberries mixed in the batter. A piece of this delicious cake will have anyone falling head over heels in love with you.

INGREDIENTS TO MAKE STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Strawberry Cake

• 1 box (15.25 ounces) Strawberry Cake mix
• 1 cup water
• 1/3 cup oil
• 3 large eggs
• 1/3 cup sour cream
• 1 cup freshly chopped strawberries

Cream Cheese Frosting

• 1 package (8 ounces) cream cheese, softened
• 1/3 cup salted butter, softened
• 3 ½ cups powdered sugar
• 3 Tablespoons milk
• 1 teaspoon vanilla

HOW TO MAKE STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with non-stick spray. Set aside.

In a large bowl, add the cake mix, water, oil, eggs, and sour cream. Using a hand mixer, beat on low speed until just combined.

Fold in the cup of chopped strawberries until just combined. Pour batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

For frosting: In a large bowl, beat together the cream cheese and butter until creamy and fluffy; about 2 minutes. Slowly add in the powdered sugar, one cup at a time, until combined. Add the milk and vanilla. Beat on medium speed until frosting is smooth and free of any lumps. Frost cake and serve!

SERVINGS

This beautiful cake makes 12 servings.

STORAGE

If you have a few extra slices of cake leftover, make sure to keep them covered and stored in the fridge. The cake should remain good for 3 days when stored properly.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE CAKES!

Coffee Cake – This traditional recipe is just what your morning cup of coffee has been asking for. A dense flavorful cake with a crumbly topping.

Raspberry Cream Cake – This beautiful cake has a white cake base with a cream cheese, and raspberry topping.

Oreo Pudding Poke Cake – A moist chocolate cake that is perfect for any Oreo lover.

Pumpkin Roll Cake – The perfect fall time cake. Pumpkin spiced cake is the star of the show with a layer of cream cheese filling right in the center.

Print

Strawberry Cake with Cream Cheese Frosting

This is a simple and delicious cake with lots of strawberry flavor. The cream cheese frosting adds a perfect balance of sweetness. This cake will make anyone swoon!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Calories 472kcal

Author Holly

Ingredients

Strawberry Cake

• 1 box (15.25 ounces) Strawberry Cake mix (I used Pillsbury's Moist Supreme)
• 1 cup water
• 1/3 cup oil
• 3 large eggs
• 1/3 cup sour cream
• 1 cup freshly chopped strawberries

Cream Cheese Frosting

• 1 package (8 ounces) cream cheese softened
• 1/3 cup salted butter softened
• 3 ½ cups powdered sugar
• 3 Tablespoons milk
• 1 teaspoon vanilla

Instructions

Strawberry Cake

• Preheat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick spray. Set aside.
• In a large bowl, add the cake mix, water, oil, eggs and sour cream. Using a hand mixer, beat on low speed until combined, and then on medium speed for about 30 seconds. Fold in the cup of chopped strawberries until just combined.
• Pour batter into the prepared baking dish. Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Allow the cake to cool completely before frosting.

Cream Cheese Frosting

• In a large bowl, beat together the cream cheese and butter until creamy and fluffy; about 2 minutes. Slowly add in the powdered sugar, one cup at a time, until combined. Add the milk and vanilla. Beat on medium speed until frosting is smooth and free of any lumps. Frost cake and serve!

Notes

Store any leftover cake covered in the fridge for up to 3 days. 

Nutrition

Serving: 1 piece | Calories: 472kcal | Carbohydrates: 67g | Protein: 3g | Fat: 17g

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Valentine’s Day always brings to mind candlelit romantic dinners and chocolate-dipped strawberries. Today’s dessert takes it to another level. These Chocolate Cupcakes with Strawberry Frosting are the perfect Valentine’s Day dessert. They are rich, chocolatey, and sweet. Top them off with a freshly sliced strawberry, and your favorite pink and red sprinkles for the ultimate Valentine’s Day-themed cupcakes.

Find more highly-rated cupcake recipes here.

CHOCOLATE CUPCAKES WITH STRAWBERRY FROSTING

This homemade chocolate cupcake batter bakes into the lightest, most moist, and luscious cupcakes. If you’re not a baker or are short on time, feel free to use a boxed cupcake mix from your favorite store-bought brand. The homemade strawberry frosting comes together smoothly using only 5 ingredients in a blender or food processor. If you want to make it even simpler, you can use plain vanilla frosting and strawberry extract. Either way, you will have delicious festive cupcakes ready to go for your next Valentine’s Day party. 

Find my expert tips on how to make homemade chocolate strawberry cupcakes with strawberry frosting from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Easy Chocolate Cupcakes with Strawberry Frosting:

• Easy-To-Make: This recipe can be modified to make it as easy as you want, making it ideal for last-minute events and parties. It’s also perfect for all bakers of any skill level.
• Festive Valentine’s Dessert: From the rich, fluffy chocolate cupcakes to the delectable strawberry frosting and strawberries, this dessert embodies Valentine’s Day.
• Bakery-Style Finish: These homemade chocolate strawberry cupcakes present beautifully, giving a professional catered presentation. 
• Versatile Party Treat: Serve these cupcakes for Valentine’s Day or Galentine’s Day parties, birthday parties, or anytime you’re craving a strawberry chocolate dessert.
• Make-Ahead Friendly: This recipe is highly flexible and can be made ahead of time.

Ingredients

Chocolate Cupcakes

• 2 cups granulated sugar
• 1 ¾ cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk (I use 2%)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Strawberry Frosting

• 2 cups chopped fresh strawberries
• 3/4 cup salted butter, room temperature
• 4 cups powdered sugar
• 4 Tablespoons milk
• 1 teaspoon vanilla extract OR strawberry extract

Instructions

For The Chocolate Cupcakes

Heat oven to 350 degrees F. Line 30 muffin cups with paper baking cups, set aside.

Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

Bake 20 to 22 minutes, or until a toothpick inserted comes out clean. Cool cupcakes completely before frosting.

For The Strawberry Frosting

Place the freshly chopped 2 cups of strawberries in a food processor or blender. Blend until smooth.

Place puree in a small saucepan. Cook over medium heat. Stir constantly while the mixture slowly comes to a boil. Continue to stir constantly while the puree thickens and reduces to 2/3 cup. This will take about 10 minutes or less.

Pour reduced puree into a measuring cup. You should have 2/3 cup of puree. Let it stand until it cools and comes to room temperature.

In a large bowl, add the room temperature butter. Using a hand-held mixer, beat until the butter is smooth. Add 2 cups of powdered sugar and the 2/3 cup of strawberry puree.

Mix until frosting becomes smooth. Gradually mix in the remaining 2 cups of powdered sugar and the extract.

Add in milk, as needed, for the desired thickness of frosting.

Top cupcakes with fresh strawberry frosting. Serve and enjoy!

Servings

Yields: 12 standard chocolate strawberry muffins (if you use a standard muffin tin).

Storage and Reheating

Store leftover chocolate strawberry cupcakes in an airtight container. Cupcakes can sit at room temperature for no longer than a day. After a day, either discard or place them in the fridge. If refrigerating, they’ll last up to 3 days, but keep in mind that they’ll dry out as the days go by. To freeze, place frosting and cupcakes already assembled, or in separate airtight containers, for up to 1 month.

Holly’s Tips for The Best Chocolate Cupcakes with Strawberry Frosting:

• Save Time & Steps: This is a highly adaptable cupcake recipe. Feel free to use a boxed cupcake mix from your favorite store-bought brand instead of homemade. You can also use frozen or fresh strawberries for the frosting and topping. Whatever works best for you, do it!
• If Using Real Strawberries: Remove all seeds for a smoother, more consistent frosting. While this takes time, the end result is the most luscious and creamy frosting, making this small step worth not skipping.
• Reduce The Strawberry Puree: Reducing the strawberry puree concentrates the flavor and removes excess moisture. This step is essential for creating a thick, stable strawberry frosting that won’t become runny.
• Two Ways to Frost: You can either use a piping bag or a knife to frost. If you prefer to use a piping bag, place the frosting inside, add the tip, and frost away. I recommend this method if you’re going for a more aesthetic presentation for an event. For those who aren’t huge fans of frosting or aren’t going for an aesthetic presentation, use a knife and spread a layer of frosting over the top to your desired thickness.
• Make It Your Own: Get creative and use another fruit for the frosting and topping. You can also use vanilla cupcake batter if you don’t prefer chocolate. Use your favorite kind of sprinkles for different holidays and occasions.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Dipped Strawberry Mini Cheesecakes.

Wanting something different? Bake my Chocolate Cupcakes with Oreo Buttercream.

Can’t get enough of strawberries? Make my Strawberry Shortcake Cupcakes next.

Looking for something more filling? My Neapolitan Cake and Strawberry Chocolate Pound Cake Trifle are both ideal for Valentine’s Day parties.

Have you made this Chocolate Cupcakes with Strawberry Frosting recipe?

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

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Chocolate Cupcakes with Strawberry Frosting

These Chocolate Cupcakes with fresh Strawberry Frosting make for the ultimate Valentine's Day party dessert and any chocolate lover's dream.

Servings 12

Ingredients

Chocolate Cupcakes

• 2 cups granulated sugar
• 1 ¾ cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk (I use 2%)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Strawberry Frosting

• 2 cups chopped fresh strawberries
• 3/4 cup salted butter, room temperature
• 4 cups powdered sugar
• 4 Tablespoons milk
• 1 teaspoon vanilla extract OR strawberry extract

Instructions

For The Chocolate Cupcakes

• Heat oven to 350 degrees F. Line 30 muffin cups with paper baking cups, set aside.

  Stir together sugar, flour, cocoa powder , baking powder, baking soda and salt in a large bowl.

  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin) Fill cups 2/3 full with batter.

  Bake 20 to 22 minutes, or until tooth-pick inserted comes out clean. Cool cupcakes completely before frosting.

For The Strawberry Frosting

• Place the freshly chopped 2 cups of strawberries in a food processor or blender. Blend until smooth.

  Place puree in a small saucepan. Cook over medium heat. Stir constantly while mixture slowly comes to a boil. Continue to stir constantly while puree thickens and reduces to 2/3 cup. This will take about 10 minutes or less.

  Pour reduced puree into a measuring cup. You should have 2/3 cup of puree. Let stand until it cools and comes to room temperature.
• In a large bowl, add the room temperature butter. Using a hand-held mixer, beat until butter is smooth. Add 2 cups of powdered sugar and the 2/3 cup of strawberry puree.

  Mix until frosting becomes smooth. Gradually mix in the remaining 2 cups of powdered sugar and the extract.

  Add in milk, as needed, for desired thickness of frosting.

  Top cupcakes with fresh strawberry frosting. Serve and enjoy!

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If you’re a fan of Red Velvet Cake, prepare to meet its true match in breakfast form. These soft, fluffy Red Velvet Pancakes are my favorite thing to serve my family. I made them years ago for a Valentine’s Day breakfast, and my kids couldn’t get enough. Topped with a homemade cream cheese glaze, these pancakes are divine. Perfect for a festive holiday brunch, this recipe is one you’ll want to save and make again and again.

RED VELVET PANCAKES

This homemade pancake batter delivers the softest, fluffiest, and most tender pancakes. Achieve the classic red velvet color with just a splash of red food coloring, and top them with a rich cream cheese glaze made from only five simple ingredients. In just minutes, you can enjoy a festive and delicious breakfast perfect for Valentine’s Day, Christmas, New Year’s, anniversaries, birthdays, or any time you’re craving that signature red velvet flavor.

Find my expert tips on how to make homemade red velvet pancakes 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 Red Velvet Pancakes Recipe:

• Soft & Fluffy Pancakes: This tried-and-true recipe creates perfectly tender pancakes with a light, airy texture that melts in your mouth every time.
• Perfect For Red Velvet Lovers: A hint of cocoa and a touch of vanilla bring that signature red velvet flavor to breakfast and brunch.
• Festive & Fun: The bright red color makes them perfect for Valentine’s Day, Christmas morning, anniversaries, brunch parties, or any special occasion.
• Homemade Glaze: The easy, creamy glaze comes together fast and, when drizzled on top, brings a sweetness and indulgence without being overpowering.
• Customizable Toppings: Stack them high, drizzle with glaze, and top with berries, whipped cream, or nuts for a delicious breakfast that will wow.

Ingredients

Red Velvet Pancakes

• 2 cups all-purpose flour
• 3 Tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 Tablespoons red food coloring
• 1 1/2 teaspoons vanilla extract
• 1/3 cup salted butter, melted

Cream Cheese Glaze

• 3 ounces cream cheese, softened
• 3 Tablespoons butter, softened
• 1 cup powdered sugar
• 1/4 cup milk
• 1/4 teaspoon vanilla extract

Instructions

For The Red Velvet Pancakes

In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a separate medium bowl, combine buttermilk, sugar, eggs, red food coloring, vanilla and melted butter. Whisk to combine. Slowly add this liquid mixture into the dry ingredients. Whisk until just combined.

Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick spray or butter griddle. Pour 1/3 cup of batter onto the center of hot griddle. Cook until bubbles start to appear then flip carefully onto the other side. Cook until pancake is cooked through. About a minute or so. Repeat with batter for all pancakes.

For The Cream Cheese Glaze

Add softened cream cheese and butter to a medium mixing bowl. Using an electric hand-mixer, beat together until combined. Slowly beat in powdered sugar, milk and vanilla extract. Continue to beat until it is all mixed together and creamy. Serve over pancakes and enjoy!

Servings

Yields: 8 servings; about 16 pancakes total. Double the cream cheese glaze recipe if you need extra.

Storage and Reheating 

Store leftover red velvet pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, you can freeze pancakes in a single layer with parchment paper between each layer in a freezer-safe container for up to 2 months; thaw in the fridge or reheat directly from frozen in a toaster or oven. Avoid glazing before storing; add the cream cheese glaze just before serving for the best texture and flavor. To reheat, warm them in the microwave or on a skillet over low heat until heated through.

Holly’s Tips for The Best Red Velvet Pancakes:

• Don’t Overmix The Batter: Whisk until just combined for light, airy pancakes. Overmixing the pancake batter can make it too dense.
• Red Velvet Presentation: Add more or less of the food coloring, depending on the look you’re going for.
• Cook Pancakes on Medium-Low Heat: This ensures the pancakes cook evenly without burning the outside.
• Prep The Cream Cheese Glaze Last: Make the glaze right before serving for the best creamy texture and flavor.
• Add Your Favorite Toppings: Fresh berries, whipped cream, or chocolate chips make these pancakes extra festive.
• Make It Your Own: Customize these pancakes by swapping in different food coloring for birthdays, holidays, or special occasions. You can use pink for Valentine’s Day, green for St. Patrick’s Day, pastels for Easter, and more.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Funfetti Pancakes next.

Wanting something different? My Cinnamon Roll Pancakes and IHOP Pancakes (Copycat) are essentials for every brunch party.

Can’t get enough of red velvet? Check out these highly-rated recipes: Red Velvet Crinkle Cookies, Red Velvet Cheesecake Cake, and Red Velvet Trifle.

Have you made this Red Velvet Pancakes recipe?

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

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Red Velvet Pancakes

Light and fluffy red pancakes with an incredible cream cheese glaze!

Prep Time 40 minutes minutes

Servings 8 pancakes

Author Holly

Ingredients

Red Velvet Pancakes

• 2 cups all-purpose flour
• 3 Tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 Tablespoons red food coloring
• 1 1/2 teaspoons vanilla extract
• 1/3 cup salted butter melted

Cream Cheese Glaze

• 3 ounces cream cheese softened
• 3 Tablespoons butter softened
• 1 cup powdered sugar
• 1/4 cup milk
• 1/4 teaspoon vanilla extract

Instructions

For The Red Velvet Pancakes

• In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. Set aside.
• In a separate medium bowl, combine buttermilk, sugar, eggs, red food coloring, vanilla and melted butter. Whisk to combine. Slowly add this liquid mixture into the dry ingredients. Whisk until just combined.
• Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick spray or butter griddle. Pour 1/3 cup of batter onto the center of hot griddle. Cook until bubbles start to appear then flip carefully onto the other side. Cook until pancake is cooked through. About a minute or so. Repeat with batter for all pancakes.

For The Cream Cheese Glaze

• Add softened cream cheese and butter to a medium mixing bowl. Using an electric hand-mixer, beat together until combined. Slowly beat in powdered sugar, milk and vanilla extract. Continue to beat until it is all mixed together and creamy. Serve over pancakes and enjoy!

Notes

Recipe yields: 8 servings (about 16 pancakes total)
*You can easily double the cream cheese glaze if you want extra.

Recipe slightly adapted from: Cooking Classy.

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I can’t believe Independence Day is only 2 days away! I am so excited to barbecue and light off fireworks with my family. We are all stocked up in the firework department. Kale always goes all out buying more than what we need- but it’s fine by me. It’s going to be a fun night!

I love making a fun dessert for us to enjoy after our 4th of July dinner. This year it’s going to be this patriotic RED VELVET TRIFLE! This delicious trifle has layers of red velvet cake, cream cheese deliciousness, strawberries and blueberries. It’s the perfect red, white and blue treat to serve on the holiday. 

This fun trifle is really simple to make and is sure to be a hit no matter when you serve it! This dessert would be great at any Valentines, Christmas or any party for that matter. I’m looking forward to making it a lot!

 MORE CAKE RECIPES YOU’LL LOVE:

Strawberry Chocolate Pound Cake Trifle

Red, White & Blue Berry Trifle

Lemon Pudding Cake

Raspberry Cream Cake

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Red Velvet Trifle

This delicious trifle has layers of red velvet cake, cream cheese filling, strawberries, and blueberries. It’s the perfect dessert to serve for any occasion!

Prep Time 1 hour hour

Servings 12

Author Holly

Ingredients

• 1 box Red Velvet cake mix plus eggs, oil and water the package calls for
• 2 blocks (8 ounces, each) cream cheese softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups heavy whipping cream
• 2 cups blueberries
• 1 cup strawberries halved

Instructions

• Prepare and bake cake, according to package directions, using two 9-inch round cake pans. Make sure to grease pans very well so cakes can be removed easily. Let cakes cool completely.
• Beat cream cheese and sugar together in a large bowl with an electric hand mixer. Add vanilla and whipping cream. Continue to beat until thickened, creamy and combined.
• Place one cake layer into the bottom of a large trifle dish. Spread half of the cream cheese filling over cake. Top cake with blueberries in a single layer.
• Place second cake over blueberries. Spread the remaining cream cheese frosting over cake. Top with strawberry halves and a few more blueberries. Cover and chill trifle in fridge until ready to serve.

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