GREENSBORO, N.C. — Strawberry Cream Cheese Layer Cake 

Cake Batter Ingredients

  • 1 cup salted butter softened
  • 1 1/2 cups sugar
  • 2 teaspoonsvanilla extract 
  • 3 1/2 cups cake flour 
  • 4 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups milk room temperature
  • 2 c. strawberries, washed. 1 c. chopped, 1/2 c. sliced, 1/2 c. left whole with stems removed
  • 1/2 cup strawberry preserves

Icing Ingredients

  • 1- 8oz block cream cheese
  • 1 stick butter, room temperature
  • 3 tbsp vegetable shortening
  • 1 tsp vanilla extract
  • 4-5 c. powdered sugar
  • 4-5 tbsp milk

Directions

  1. Preheat oven to 350°.
  2. In a medium mixing bowl, combine butter sugar and vanilla. Cream until smooth.
  3. One at a time, and eggs until completely mixed.
  4. Add baking powder, and salt to cake flour. Stir well.
  5. Alternate adding dry mixture and milk into mixing bowl.
  6. Just using a rubber spatula, scrape down sides of bowl and mix again thoroughly.
  7. Pour cake mixture into well greased baking pans of your choice.
  8. Please cakes in oven and allow to bake until done.
  9. Once cakes are fully baked, remove them from the oven and allow them to cool.
  10. Place strawberry preserves in a small mixing bowl, microwave for 30 seconds until melted.
  11. Poke random holes in the top of each cake layer. Pour the melted preserves over the holes and smooth out.
  12. For the icing, and a medium mixing bowl, combine butter, shortening, and cream cheese. Blend until smooth.
  13. Add vanilla extract. Slowly add powdered sugar.
  14. Add milk, a few drops at a time until desired consistency is reached.
  15. Add chopped strawberries to this mixture until smooth.
  16. Ice cake layers with strawberry icing. Decorate with slice and a whole strawberries. Enjoy!

Shrimp and Spinach Stuffed Salmon 

Ingredients

  • Kosher salt
  • Freshly ground black pepper
  • 1/2 (8-oz.) block cream cheese, softened
  • 1 c. shrimp, cleaned and peeled
  • 1/2 c. shredded mozzarella
  • 1/2 c. shredded Colby Jack
  • 1/2 c. frozen spinach, defrosted
  • 1/4 tsp. garlic powder
  • Pinch of red pepper flakes
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. butter
  • 1 tsp lemon juice

Directions

  1. In a medium mixing bowl, combine cream cheese, shredded cheeses, spinach, garlic powder,and red pepper flakes. Set aside.
  2. In a medium skillet, lightly sauté shrimp in a tablespoon of olive oil. Season with salt, pepper, and lemon juice.
  3. Season each portion of salmon with salt and pepper, then slice and stuff with spinach mixture.
  4. Please 3 to 4 pieces of shrimp on top of spinach mixture.
  5. In a large skillet, add remaining olive oil and melt butter. Place salmon pieces skin side down and sauté for 5 to 6 minutes. Turn salmon pieces over and finish cooking for 3 to 4 minutes. Remember to baste salmon to prevent dryness.
  6. Remove from skillet and enjoy!