Homemade Strawberry Cake

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter. Kiss your boxed strawberry cake buh-bye.

This is the BEST strawberry cake!! Made completely from scratch with real strawberries! Topped with strawberry cream cheese frosting. Recipe on sallysbakingaddiction.com

This strawberry cake completely blew me away. After years of mediocre from-scratch strawberry cakes, my expectations were pretty low. It was time to taste test my efforts. Biting into the first pastel pink forkful was the moment of truth…

This strawberry cake is made completely from scratch with real strawberries! Topped with strawberry cream cheese frosting. Recipe on sallysbakingaddiction.com

I cried tears of joy. Or were those actual tears because I just dirtied every dish with all this strawberry cake recipe testing? Hmm.

Let’s get down to business. Homemade strawberry cake is episode 1 in Sprinkled, my new video series! Watch me make the recipe below:

I find it challenging to pack real strawberry flavor into cake without the crutch of fake strawberry flavoring. My goal was to create a strawberry layer cake made entirely from real strawberries. We’re talking strawberries inside the cake and in the frosting as well. With the help of freeze-dried strawberries, I tackled strawberry frosting. I’ll get to that below. But for strawberry cake? Things have always been pretty lackluster in the flavor and texture department.

Strawberry Cake Problems

  • Chopping up strawberries and folding into cake batter works, but then you’re just eating vanilla cake with chunks of strawberries.
  • Pureeing strawberries and folding into cake batter has potential, but the texture is always off. There’s too much liquid. How about adding more flour to make up for that liquid? Then your cake is too dense. And the flavor is always lacking.
  • Strawberry jam could work, but I prefer to start with real strawberries.

So how can we pack real strawberry flavor into cake batter without adding too much liquid? REDUCE THE STRAWBERRIES DOWN. Ding ding ding! We have a winner.

How to Pack REAL Strawberry Flavor into Cake

  1. Puree fresh strawberries.
  2. Reduce down on the stove.
  3. Let cool.
  4. Stir into cake batter.

Puree 1 pound of ruby red strawberries. You’ll need a food processor or blender for this step and again when you make the frosting.

Take that strawberry puree and reduce it down on the stove. This, my friends, is where all the magic happens. Like I mention above, you want a lot of concentrated flavor within a little amount of liquid.

You’ll begin with 1 cup of hot pink puree and reduce down to 1/2 cup. After 30 minutes, it will be very thick and very red. Add this thick and highly concentrated strawberry flavor to your cake batter, instead of the thinner strawberry puree.

The reduced strawberry puree will go into the cake batter. No need to strain the seeds first — they disappear when the cake is baked. Since the reduced strawberry puree needs to completely cool down, I suggest getting started the day before. Just let the reduced strawberry puree sit in the refrigerator overnight and make the cake batter the following day.

Strawberry Cake Batter

The cake batter starts from my white cake. This vanilla flavored cake proved to be the best jumping off point for a strawberry cake. I kept the majority of the recipe the same, but I removed some of the wet ingredients to make room for 1/2 cup of reduced strawberries. The cake is light, springy, soft, and fluffy.

The reduced strawberry puree will tint the cake batter a lovely pastel pink and, if you want, you can add a small drop of pink or red food coloring to brighten that hue. Not necessary, of course. (I added a teeny drop.) Expect a velvet-y and slightly thick cake batter.

  • No artificial strawberry flavor.
  • Nothing from a box.
  • Just pure strawberries.

The Strawberry Frosting

You can taste the fresh strawberry flavor in the baked cake, but the flavor is REALLY brought out when you combine it with strawberry frosting. Like strawberry cake, strawberry frosting has always left me feeling a little defeated. Fresh strawberries were the issue. The frosting would always curdle from the added moisture. And no amount of fresh strawberries could get me the strawberry flavor I craved. Instead of settling for artificial strawberry flavor, I took a trick from Sally’s Candy Addiction: strawberry dust! Grab some freeze-dried strawberries, grind them up, and toss it into the frosting.

(I actually added freeze-dried strawberries to cake batter as one of my test recipes. This was an awful decision and an epic fail. The cake was atrocious. Texture, taste, and appearance. Just… no. But freeze-dried strawbs are a YES for frosting!)

  • Where to buy freeze-dried strawberries? They’re more commonly found than you think. I always find freeze-dried strawberries in my regular grocery store in the dried fruit aisle. Wegmans, Giant, Trader Joe’s, Whole Foods, Amazon, and Target each carry them.

Instead of a thicker strawberry buttercream, I used my silky cream cheese frosting recipe. Tossed in the freeze-dried strawberry “dust” and milk and was left with a frosting so pink, Barbie would be jealous!

Let’s Review

The tricks to homemade strawberry cake and frosting made with real strawberries? (1) Reduced strawberry puree in the cake batter and (2) freeze-dried strawberries in the frosting. Have fun baking!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Homemade strawberry cake

Homemade Strawberry Cake

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 6 hours
  • Yield: serves 10-12
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter. Kiss your boxed strawberry cake buh-bye.


  • 2 and 1/2 cups (250g) sifted cake flour (spoon & leveled)*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/3 cup (75g) sour cream or plain yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature*
  • 1/2 cup reduced strawberry puree (see note)*
  • optional: 1-2 drops red or pink food coloring

Strawberry Cream Cheese Frosting

  • 1 cup (10-12g) freeze-dried strawberries*
  • one 8-ounce block full-fat cream cheese, softened to room temperature
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 12 Tablespoons milk
  • 1 teaspoon pure vanilla extract
  • salt, to taste


  1. Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
  2. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
  5. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
  7. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting– it could slightly fall apart without time in the fridge.
  8. Cover leftover cake tightly and store in the refrigerator for 5 days.


  1. Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Light it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2 months-3. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
  2. Cake Flour: Sift cake flour before measuring. I strongly suggest using cake flour in this recipe. It’s sold right next to the all-purpose flour in the baking aisle. And you use it a lot in my recipes! In a pinch, you can use this homemade cake flour substitute.
  3. Whole Milk: If needed, buttermilk works in its place. I don’t recommend a lower fat milk.
  4. Where to Buy Freeze-Dried Strawberries? I always find them in my regular grocery store in the dried fruit aisle. Wegmans, Giant, Trader Joe’s and Target carries them. Keep your eyes peeled– they’re more commonly found that you think! Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries which grind into a powder. If you can’t find them anywhere, just leave them out of the frosting and add another 1/2 cup of confectioners’ sugar.
  5. Reduced Strawberry Puree: puree 1 lb of strawberries. You should have a little over 1 cup. Stirring occasionally, simmer the puree over low-medium heat until you’re left with 1/2 cup or a little over 1/2 cup. This takes at least 25-35 minutes, but could take longer depending on your pan or how juicy your strawberries were. *Do not add sugar or anything to the puree or reduced puree– it’s just pure strawberries. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Use 1/2 cup in the cake. Allow to cool completely before using in cake batter. Make sure it’s room temperature when adding to the batter. You can make the reduced puree ahead of time and freeze for up to 3 months. Thaw, bring to room temperature, then use in the recipe. Discard any leftovers or spoon on ice cream/yogurt/add to smoothie. Yum! You can use frozen strawberries, but they will take longer to reduce even if you thaw them first.
  6. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  7. Cupcakes: Fill cupcake pans 2/3 full with batter. Bake for 20-22 minutes. Makes 2 and 1/2 dozen cupcakes. For 14-15 cupcakes, follow my strawberry cupcakes recipe, which is adapted from this strawberry cake.
  8. Food Coloring: If you want, you can add 1-2 small drops of pink or red food coloring for a lovely pink shade to the baked cake. I add 1 small drop of pink gel food coloring.
  9. No Cream Cheese in Frosting: If you’d like to skip the cream cheese in the frosting, use my strawberry buttercream recipe instead. You’ll have enough for a thin layer of frosting, but you can 1.5x the recipe for a thicker layer.

Keywords: strawberries, pink


  1. Hello, My cake sank in the middle which step could I have messed up on?

    1. Hi Jocelin, If the middle sunk it’s likely undercooked and the middle is still too raw. If you try it again add a few minutes to your bake time and if you notice the tops getting brown before the center is finished you can cover it loosely with foil.

  2. This was fantastic. Used the cake base and made it into a strawberry shortcake. I would, however love it if I could have an even stronger strawberry flavour so could I add more puree and less milk or sour cream? Always a big fan!

    1. Add 1-2 teaspoons of a strawberry emulsion. You can buy emulsions at baking stores or even amazon.

  3. Brittany Rose says:

    This cake is incredible. I made it for my stepdaughters 15th birthday. The cake was fluffy, moist just oh-so-good. The frosting was the showstopper. The strawberry powder gave it a beautiful pastel pink hue, I almost didn’t have enough to grow the cake because it was hard to resist eating spoonful after spoonful . Thank you for this fabulous recipe. Today, I made your frosting recipe again using dried raspberries to go on a chocolate cake. The frosting is off the hook!

  4. I made this cake, and it was a huge hit! It was so moist, and the icing was the best part. I appreciate the tip about placing it in the fridge before cutting—do not skip that step! If I want to make cupcakes using this recipe, would you say the frosting recipe makes enough to frost all the cupcakes? I cannot visually remember from when I was making it. Thanks as always for your awesome recipes!

    1. Hi Katlin! I’m so happy to read that you enjoyed this cake recipe. There’s plenty of frosting in the written recipe if you bake this cake batter as cupcakes.

  5. I used this cake recipe to make a two tiered enchanted forest cake. We used chocolate buttercream and oh my! It was delicious! I was nervous because I never had a strawberry cake turn out well. It was perfect!

  6. I’ve used a number of your recipes for the past year or so and enjoyed them. I loved getting your email today and watching your video. It’s fun to feel like I have a friend in my kitchen. You are adorable and your daughter is so cute. You definitely have your priorities right and I look forward to learning from you. Thank you for sharing.

    1. Thank you so much, Susan. So nice to read this and I sincerely appreciate it!

    2. I am so disappointed with my cakes, they didn’t rise at all (and batter was quiet runny) and not pink at all even though I followed instructions to the letter. Will see I can salvage for the next time.

  7. I’m confused that you say in the video that you can use this recipe to make cupcakes, but I see a separate strawberry cupcake recipe that doesn’t involve a reduction. What’s the difference in using this strawberry cake recipe for cupcakes or the specific strawberry cupcake recipe?

    1. Hi Valerie, you can use this cake batter or a reduced version, which is shown in my strawberry cupcakes. (It uses a puree– not sure if you’re looking at a different recipe.)

      1. After reading through more comments, it looks like you did your strawberry cupcakes with strawberry buttercream recipe first (used puree and not a reduction) and then later did the White Choc Strawberry cupcakes recipe (with reduction) and the latter is the one you prefer.
        Then my question would be, if I simply halved this cake recipe it does not look exactly like the preferred strawberry cupcake recipe (seems like more butter, more sugar, a few other small variations). So what would be the difference in outcome between halving this strawberry berry cake recipe or using the white choc strawberry cupcake recipe?

      2. Hi Valerie, halving this recipe will certainly work for cupcakes (though you’d need 2.5 egg whites). The strawberry cupcakes use 3 egg whites, so there’s a little more flour to make up for the moisture. I also use a little more milk and sour cream. It’s not really “half” of the cake recipe, I’d say more like 2/3 of the recipe. It’s adapted from my vanilla version. I find the cupcakes and the cake taste identical.

  8. Hi Sally,
    Could I substitute 10% cream for the whole milk in the strawberry cake recipe?

    1. In a pinch that should be fine, Annie.

  9. Hi sally! Thank you again for this delicious cake recipe! It had been my family’s birthday cake request for the past two years! My mom is such a picky eater and it is by far her favorite cake!! Question, have you ever frozen the strawberry purée? And will the thawed strawberry purée work? Thank you in advance!

    1. I’m so happy your family enjoys this cak, Alejandra! Yes, you can freeze the puree then thaw it and bring to room temperature before using.

  10. Hello Sally,
    I am planning to make this beautifully delicious cake for my daughter’s birthday. She wants unicorn cake so planning do some decorations as well. Just wondering will cream cheese frosting will be good for piping? Do I need to amend anything If I want to use cream cheese frosting for decoration?

    1. Hi Megan, Cream cheese frosting is fine to pipe simple designs. You can even fill your piping bag and place the bag into the refrigerator before piping to help it hold it’s shape. However for more intricate designs I recommend you stick with buttercream. I do have a strawberry buttercream too!

  11. Elizabeth EGAN says:

    I was just wondering about the nutrition information how many calories per serving and how many servings I would assume 8 but how many calories per serving?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Elizabeth, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  12. Hey sally if i don’t have cake flour on hand can i use all purpose flour?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Rina! If you don’t have cake flour, try using this cake flour substitute.

  13. Sally,
    I did as cupcakes for a trial run before making my daughter’s birthday cake…and it was denser than expected and not fluffy and crumbly as I envisioned. I followed everything as the recipe stated but clearly something didn’t quite go right, any ideas as to what or where I went wrong?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Alissa, Be sure you using cake flour and sifting it before measuring. For more troubleshooting tips you can see the post How to Prevent a Dry or Dense Cake.

  14. I made my reduction ahead of time and although I simmered for about 40 min there is still more then a half cup. What should the consistency of the reduction be? Should I continue to reduce to get to a half cup?

  15. Bridget (@icinginthewoods) says:

    Hey Sally!
    This cake was delicious! I deffinatly reccomend it. It was very soft and had strawberry flavor which can be hard to put into a cake! Thank you for all your recipes 🙂

  16. I made the cake for my son’s 13th birthday today. Sally, snuggle with that baby girl and enjoy Noelle’s toddler giggles. They grow up so fast. He requested a strawberry cake with chocolate icing. I paired it with your chocolate buttercream. It was amazing. I thought that combination would make for some awesome cupcakes. Will have to do some day. Thank you and best wishes on your motherhood journey.

  17. Hi Sally! Huge fun of yours!

    I plan to make this cake as a surprise for my toddler-aged niece and nephew (the biggest strawberry/cake lovers). I had a few questions. Could I use 2 or 3 – 8inch pans? What would you recommend and how would I adjust baking time? Would there be enough frosting for that and for some simple designs, like rosettes? Also, if I wanted to add more strawberries for my little fiends, what would you recommend? Some in the middle between each layer (would that hold up well) or a few whole strawberries on top (dipped in chocolate of course)?

    Thank you so much!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Val, Yes you can use two 8 inch pans without changing the recipe – your layers will be a little bit thicker so may take an extra minute in the oven. Use a toothpick to check for doneness. If you are piping just a few rosettes then there should be plenty of frosting – if you plan to cover the entire cake you may wish to make 1.5 times the frosting. And adding slices of strawberries between the layers and also on top would be wonderful. We hope they love the cake!

  18. Jennifer Haskovec says:

    This looks great! Birthday girl doesn’t want strawberry frosting, so all I have to do is add 1/2 cup more of powdered sugar, right?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jennifer, Start with the 3 cups of confectioners sugar and if your frosting seems too thin feel free to add a bit more.

  19. Because of the rave reviews on the frosting- I HAD TO MAKE IT! And I must say, it was the bomb! Amazing. The best ever. I made it as a vanilla frosting (without the strawberries). This is the first time I have not had to majorly change a frosting recipe. It was perfect as is – even the amount of sugar. It was perfectly balanced, not too sweet – but savory, yum. I used it on a diff strawberry cake recipe – again, amazing. I think this will be my go to vanilla frosting recipe :).

  20. Hi Sally,

    For the strawberry puree,
    Can I use frozen strawberry?


    1. It will take a little bit longer to reduce but other than that it should work just fine

  21. Liz Bramlett says:

    Does gel food coloring change the flavor of the cake? My daughter wants me to make a strawberry cake for the groom’s cake at their wedding. She wants the cake to have a burgundy color because it matches her color theme. Also wanted to make a two tier 9 x 13 size. Would I just double the recipe? I will make a test cake first. Thanks in advance for your help.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Liz, Gel food coloring doesn’t have any flavor. Gel is the best for darker/brighter colors because you don’t have to add as much in comparison to liquid food coloring. For the absolute best results and texture, we recommend making the batter twice instead of doubling this recipe. For information on how to calculate alternate pan sizes you can visit the post Cake Pan Sizes & Conversions.

      1. Liz Bramlett says:

        Thank you so much!

  22. Hi, I am going to attempt to do a unicorn cake for my daughter and want to try this recipe since she loves strawberries! Would I need to change anything if I want to use 3 six inch cake pans?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Jessica, I recommend using our strawberry cupcakes recipe and follow the baking instructions in our 6 inch cake recipes post. One batch of those cupcakes yields 3 6-inch layers! Hope your daughter has a wonderful birthday!

  23. Sally,

    We try to be an organic household, but I’ve had a hard time finding organic cake flour. Is pastry flour a good substitute or should I stick with an all purpose flour and cornstarch mix?

    1. Hi Larissa! Either would work.

  24. Aimee Walsh says:

    I have a client that wants a strawberry cake flavor, but a rainbow layer cake. Have you ever added any other colors besides pink/red? How did the natural pink color effect the shades?

  25. Hello, This is the first recipe of yours that I am trying and only my 2nd time to make a homemade cake! I want to do a round cake, and I have two 9-inch pans. Would that work? Would the icing be enough also? Thank you!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Jessica, yes! This recipe is written for a round, 2 layer 9-inch cake. There will be plenty of frosting! Happy baking!

  26. Tien Nguyen says:

    So light and flavorful. Got rave reviews for this. Thanks for making my nephew’s birthday so memorable.

  27. My daughter is requesting a “strawberry-blueberry” (unicorn) cake for her birthday. Do you think I would be able to make half a recipe like this, and the other half with substituting blueberry puree and freeze-dried blueberries? Or do you have a better recipe that takes into account the blueberries?

    1. I haven’t tested this cake that way, but I can’t see why not!

  28. Could anyone recommend a baking time range for 5″ round cake pans? This was my daughter’s birthday cake request, but my family notoriously can’t agree on frosting. I’m hoping to make her a mini cake and turn the rest into cupcakes with other flavors of frosting.

    1. Hi Danielle! It depends how much batter is in each cake pan. Filling halfway, the bake time will be similar to or slightly shorter than my 6 inch cakes.

      1. Perfect! Thank you so much. I’ll start there. 🙂

  29. Hi Sally,
    I am making this today for my brother in law’s birthday cake. I’d like to make it 3 layers. Can I cook it in three 9” round cake pans? If so do you have an estimate on bake time? I also had a hard time finding freeze dried strawberries. Have you ever used Strawberry Bakery Emulsion? I’ve read mixed reviews about it, the brand I have is LorAnn and I’ve never used it before and am not sure if I should risk adding it in, it doesn’t appear to have any actual strawberries in it. I also made extra strawberry reduction that I may try using in the frosting, I’m just worried it might be too watery to frost with. Thank you for all of your amazing recipes, every single one has been awesome!

    1. Hi Rachel, you can divide this cake batter into 3 9-inch cake pans. The cake layers will be on the thinner side. If you have 3 8-inch cake pans, they would be thicker. (Or simply use 2 9-inch cake pans as directed.) The bake time will be a minute or so shorter, but use a toothpick to test for doneness.

  30. Susan Childs says:

    Thank you for this wonderful cake recipe. I’m going to make my own birthday cake this year and have chosen this. Also many thanks for telling me how to store it! It really helps take out the guesswork .

1 21 22 23 24 25 26

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally