This strawberry vanilla bean tres leches cake is a summery take on the milk-soaked classic treat. Perfect as a make-ahead dessert, the light and airy vanilla bean sponge is soaked in a strawberry-flavored milk mixture for several hours. Finished with a layer of vanilla bean whipped cream and juicy macerated strawberries, this moist and delightful cake is perfect for any spring and summer gathering!

Hey there, and welcome back, friends.

You are in for a summery treat!

If you love a classic tres leches cake, this strawberry tres leches cake version is such a lovely twist for the warmer months.

The base of this cake is a soft vanilla bean sponge that’s designed to soak up all that delicious strawberry flavor. This sponge cake is allowed to slowly soak up the homemade strawberry-infused milk mixture, which transforms it into that signature tres leches texture!

It does take a few hours of preparation to make this cake, but it is worth all of the waiting time. Since the magic is in allowing this sponge cake to absorb the strawberry milk, it makes it a great make-ahead cake. This cake literally gets better the longer it sits!

This is a simple cake recipe to make that involves sponge cake, strawberry milk, whipped cream, and a strawberry topping. The strawberry milk can be made with fresh or frozen strawberries.

Then the sponge cake is topped with whipped cream and fresh strawberries that are macerated. When the berries are macerated, they release their juices and become beautifully glossy and flavorful, adding a bright and juicy contrast to the cake underneath.

This cake is a stunner and would be perfect to serve at summer get-togethers, weeknights, or any occasion you’re craving strawberries.

Ingredients

• all-purpose flour
• sea salt
• baking powder
• a few large eggs
• granulated sugar & powdered sugar
• vanilla bean paste
• whole milk & heavy whipping cream
• fresh strawberries
• evaporated milk
• sweetened condensed milk
• zest from a lemon

How to Make Tres Leches Cake with Strawberries

Preheat the oven and make sure there’s a rack in the center of the oven. Grease a rectangular baking pan with cooking spray.

Whisk together the flour, sea salt, and baking powder in a bowl, then set aside.

Add the eggs, sugar, and vanilla bean paste to the bowl of a stand mixer. Mix with the whisk attachment starting on low, working up to medium-high as the mixture gains volume. Whisk on medium-high for 6-8 minutes until the mixture thickens, turns pale yellow, and has more than doubled in volume.

Reduce the speed to low and gradually add about half of the dry ingredients, mixing until mostly combined, then gradually add the milk. Mix until mostly combined, then gradually add the remaining dry ingredients.

Mix until just combined, and there are no longer any streaks of flour remaining. Make sure not to overmix because you don’t want to knock all of the air out of the batter.

Pour the batter into the greased pan and gently spread it into an even layer. Bake the cake on the center rack of the preheated oven until golden on top, about 25 minutes, and it is pulling away from the sides of the pan, and a tester inserted into the middle comes out clean.

Place the pan on a cooling rack and allow the cake to cool fully, about an hour. 

When the cake has cooled, make the strawberry milk mixture. Add the strawberries and whole milk to a blender. Blend on high until very smooth. Add the evaporated milk and sweetened condensed milk and blend until combined. 

Use a skewer to poke holes all over the top of the cake. Space the rows of holes about half an inch apart.

Pour the strawberry milk mixture over the top of the cake. Cover and refrigerate the cake for a minimum of 4 hours or overnight until all of the milk mixture has been absorbed. 

Once the cake is in the fridge, make the macerated strawberries. Combine the strawberries with the sugar and lemon zest. Let them sit at room temperature for 15-20 minutes until juicy, then stir once more, cover, and place in the fridge with the cake. 

When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, gradually working up to medium-high as the cream gains volume. Whip on medium-high for a few minutes or until medium peaks form.

Spread the whipped cream over the top of the cake, then spoon over some of the macerated strawberries.

Slice and serve the cake with the extra macerated strawberries on the side. 

How to Store

Cover any leftovers and keep them in the fridge. Make sure to enjoy them within 3-4 days. 

More Strawberry Recipes

• Strawberry Sheet Cake
• Strawberry Fool with Mascarpone
• Strawberry Tiramisu
• Strawberry Trifle
• Strawberry Shortcake Cupcakes

What do you think of this amazing strawberry vanilla bean tres leches cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Tres Leches Cake Recipe

Print

Yield: 12 servings

Strawberry Vanilla Bean Tres Leches Cake

Prep Time 30 minutes

Cook Time 28 minutes

Additional Time 5 hours

Total Time 5 hours 58 minutes

Ingredients

For the cake:

Toggle ingredient group

• 1 ½ cups all-purpose flour
• ½ teaspoon sea salt
• 2 teaspoons baking powder
• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 ½ teaspoons vanilla bean paste
• ½ cup whole milk, at room temperature

For the strawberry milk:

Toggle ingredient group

• 1 cup diced strawberries
• ½ cup whole milk
• 1 12-ounce can evaporated milk
• 1 14-ounce can sweetened condensed milk

For the macerated strawberries and whipped cream:

Toggle ingredient group

• 1 pound strawberries, hulled & quartered
• ¼ cup granulated sugar
• 1 medium lemon, zested
• 2 cups heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 1 ½ teaspoons vanilla bean paste

Instructions

1. Preheat the oven to 350 degrees and make sure there’s a rack in the center of the oven. Grease a 13x9x2-inch baking pan with cooking spray.
2. Whisk together the flour, sea salt, and baking powder in a bowl then set aside.
3. Add the eggs, sugar, and vanilla bean paste to the bowl of a stand mixer. Mix with the whisk attachment starting on low, working up to medium high as the mixture gains volume. Whisk on medium high for 6-8 minutes until the mixture thickens, turns pale yellow, and has more than doubled in volume.
4. Reduce the speed to low and gradually add about half of the dry ingredients, mixing until mostly combined, then gradually add the milk. Mix until mostly combined then gradually add the remaining dry ingredients. Mix until just combined and there are no longer any streaks of flour remaining. Make sure not to overmix because you don’t want to knock all of the air out of the batter.
5. Pour the batter into the greased pan and gently spread it into an even layer. Bake the cake on the center rack of the preheated oven for 22-28 minutes until golden on top, pulling away from the sides of the pan, and a tester inserted into the middle comes out clean. Place the pan on a cooling rack and allow the cake to cool fully, about 1 to 1 ½ hours. 
6. When the cake has cooled, make the strawberry milk mixture. Add the strawberries and whole milk to a blender. Blend on high until very smooth. Add the evaporated milk and sweetened condensed milk and blend until combined. 
7. Use a skewer to poke holes all over the top of the cake. Space the rows of holes about 1/2 -inch apart. Pour the strawberry milk mixture over the top of the cake. Cover and refrigerate the cake for a minimum of 4 hours or overnight until all of the milk mixture has been absorbed. 
8. Once the cake is in the fridge, make the macerated strawberries. Combine the strawberries with the sugar and lemon zest. Let them sit at room temp for 15-20 minutes until juicy, then stir once more, cover, and place in the fridge with the cake. 
9. When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, gradually working up to medium high as the cream gains volume. Whip on medium high for about 2-3 minutes or until medium peaks form.
10. Spread the whipped cream over the top of the cake then spoon over some of the macerated strawberries. Slice and serve the cake with the extra macerated strawberries on the side. 
11. Cover any leftovers and keep them in the fridge. Make sure to enjoy them within 3-4 days. 

Notes

• For the most reliable results for the cake, I recommend using a metal baking pan rather than a ceramic baking dish. 

• A hand mixer can be used in place of a stand mixer. Use the beaters for both the cake batter and the whipped cream. 
• A half pound of strawberries will yield about 1 cup once hulled and diced for the strawberry milk.

Recipe Tips and Testing Notes

• It might look like a long time to beat the eggs and sugar together but it’s necessary in order to build volume! Without this step, the cake will be flat and dense rather than light and spongy.
• I tested the cake by adding all of the strawberry milk mixture at once and gradually adding 1 cup at a time over the course of about 1 hour. Neither made a difference in the final result. The amount of time that you let the milks soak into the cake is more important than how gradually you add the milks to the cake.
• Once you add the strawberry milk mixture, make sure to allow for at least 4 hours for the cake to absorb the milks. I found that in testing, there was still a little left on top and on the sides that hadn’t soaked in at the 4 hour mark, but after resting overnight, all of the milk had been absorbed. 
• The eggs and milk must be at room temperature before using them to make the cake batter. Room temperature eggs whip up and gain volume much, much faster than cold eggs. The batter will also have a more even texture when all of the ingredients are at room temperature, which means it will bake evenly. 
• The cake and macerated strawberries can be made 1-2 days in advance but I recommend making and adding the whipped cream right before serving as it tends to deflate in the fridge over time. 
• For the best vanilla flavor, I recommend using vanilla bean paste in both the cake and the whipped cream. 
• Use the heavy whipping cream straight from the fridge as it needs to be cold in order to whip properly. 

FAQs

Can I use frozen strawberries? You can use thawed frozen strawberries in the strawberry milk but I recommend using fresh strawberries for the macerated strawberry topping for the best flavor and texture. 

Can I make this tres leches cake ahead of time? Absolutely! This cake requires a minimum of 4 hours of chilling time in the fridge in order to allow the strawberry milk mixture to fully absorb. As long as it is covered, it can rest in the fridge for 1-2 days before being served. 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 18gSaturated Fat: 11gUnsaturated Fat: 7gCholesterol: 114mgSodium: 244mgCarbohydrates: 49gFiber: 2gSugar: 38gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Strawberry Vanilla Bean Tres Leches Cake appeared first on A Classic Twist.

These apple cinnamon scones with maple glaze are perfectly tender and flaky and packed with cozy autumnal flavors. Chunks of tart Granny Smith apples are enveloped in a buttery dough spiced with cinnamon. Baked to perfection, each scone is drizzled with a maple glaze that complements the tart pieces of apple and warm cinnamon. These apple scones are perfect for pairing with coffee or tea for a snack or as part of a breakfast spread. Whether it’s Fall or not, these scones are a great way to embrace the cozy flavors of the season.

Is it me, or does a warm, buttery apple pastry instantly transport you to Fall? These apple and cinnamon scones with maple glaze embody everything we love about the season in one delicious treat!

I cannot resist adding tart apples and cinnamon to my baked goods when the weather starts to turn colder. The smell it creates when it’s baking fills my kitchen with cozy vibes.

There’s nothing better than slicing a warm scone open and smothering it with butter while sipping a coffee. It’s the perfect way to start the day, especially on the weekend.

Scones are a simple recipe to make. They can look complicated, but the secret is to ensure your butter stays cold and avoid overmixing the dough.

Overmixing the dough can overwork the gluten, resulting in scones with a tough texture. Stick to just mixing it enough that it is combined. That’s how you end up with brag-worthy tender and flaky scones!

Here are a few of my favorite scone recipes that you might like to try: Blackberry Buttermilk Scones with Lemon Glaze, Strawberry Chocolate Scones, Lemon Scones, Sweet Potato Scones with Maple Icing, and Savory Gruyère Thyme Scones.

I recommend using tart and firm apples, such as Granny Smith apples, when making these scones. The tartness complements the sweet maple glaze. If you need to substitute, you can use Pink Lady, Braeburn, or Northern Spy.

Many people may not realize this, but you can make scones ahead of time and freeze them unbaked until you’re craving a special treat. When you are ready to bake the frozen scones, remove them from the freezer and add a few extra minutes to the bake time.

Are you planning on making these cinnamon apple scones for breakfast or a Fall brunch? These scones will definitely be making an appearance during those cozy Sunday mornings when we’re all gathered around the kitchen.

Ingredients

• all-purpose flour, plus extra for shaping the dough
• baking powder
• granulated sugar
• ground cinnamon
• salt
• unsalted butter
• a medium Granny Smith apple
• heavy cream
• a large egg
• vanilla extract
• powdered sugar
• maple syrup

How to Make Apple Cinnamon Scones

Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine.

Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea.

Stir in the diced apple until evenly distributed and coated in the dry ingredients. 

Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients.

Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper.

Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide.

Cut the dough into 8 wedges with a sharp knife.

Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for about 15 minutes until completely firm.

While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack until they are firm to the touch and the edges are just beginning to turn golden.

Cool the scones on a wire rack completely before glazing. When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, some cream, and a pinch of salt until very smooth.

The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again.

Drizzle or spoon the glaze over the cooled scones, then enjoy.

How to Store

These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days.

They can also be kept in the fridge and enjoyed within 3-4 days. If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.

More Fall Breakfast Recipes

• Apple French Toast Bake
• Salted Caramel Apple Cinnamon Rolls
• Apple Crepes
• Apple Cinnamon Waffles
• Apple Caramel Dutch Baby Pancake

What do you think of this comforting cinnamon apple scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Apple Cinnamon Scone Recipe

Print

Yield: 8 scones

Apple Cinnamon Scones with Maple Glaze

These apple cinnamon scones with maple glaze are perfectly tender and flaky and packed with cozy autumnal flavors. Chunks of tart Granny Smith apples are enveloped in a buttery dough spiced with cinnamon. Baked to perfection, each scone is drizzled with a maple glaze that complements that tart pieces of apple and warm cinnamon.

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Ingredients

For the scones:

Toggle ingredient group

• 2 cups all-purpose flour, plus extra for shaping the dough
• 1 tablespoon baking powder
• 1/4 cup granulated sugar
• 1 heaped teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup (1 standard stick) very cold unsalted butter, diced
• 1 medium Granny Smith apple, peeled and diced, about 1 heaped cup
• ½ cup + 2 tablespoons heavy cream, cold
• 1 large egg, cold
• 1 teaspoon vanilla extract

For the glaze:

Toggle ingredient group

• 1 ½ cups powdered sugar, sifted
• 2 tablespoons maple syrup
• 2 tablespoons heavy cream, plus extra as needed to thin
• 1 pinch sea salt

Instructions

1. Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine. Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea. Stir in the diced apple until evenly distributed and coated in the dry ingredients. 
2. Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients. Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper. Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide. Cut the dough into 8 wedges with a sharp knife. Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for 15 minutes until completely firm.
3. While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack for 17-20 minutes or until they are firm to the touch and the edges are just beginning to turn golden. Cool the scones on a wire rack completely before glazing. 
4. When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, 2 tablespoons of cream, and a pinch of salt until very smooth. The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again. Drizzle or spoon the glaze over the cooled scones, then enjoy.

Notes

• These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days. They can also be kept in the fridge and enjoyed within 3-4 days. 

• If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.

Recipe Tips

• The trick to tender, flaky scones is ensuring the fats (butter and cream) are cold when they hit the oven and that the dough is not overworked. If your kitchen is particularly warm, I recommend popping your mixing bowl into the freezer for a few minutes after you mix the butter into the dry ingredients and making sure you freeze the shaped scones for 15 minutes before baking. 
• A half-inch dice is the perfect size for the apple pieces and ensures you get a piece of apple in nearly every bite. 
• For more of an apple pie vibe, use an equal amount of apple pie spice in place of the ground cinnamon.

FAQs

Can I use a different apple variety? I recommend using firm and tart Granny Smith apples here as the tartness of the apple pieces pairs well with the sweetness of the glaze. If you cannot find Granny Smith apples, you can use other firm, tart apple varieties like Pink Lady, Braeburn, or Northern Spy. 

Can I freeze these scones before baking them? Yes, you can freeze the shaped scones in order to bake them at a later date. Make sure they aren’t touching for their initial freeze. Once they are frozen solid, you can move them to an airtight container. When you’re ready to bake them, you’ll most likely need to add a few minutes to the baking time. Frozen scones should be baked within one month for the best results. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Stainless Steel Bowl Scraper/Chopper

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 414Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 462mgCarbohydrates: 73gFiber: 2gSugar: 32gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Apple Cinnamon Scones with Maple Glaze appeared first on A Classic Twist.

This brown butter pecan chocolate chip skillet cookie is crisp on the edges and soft and chewy in the center. The combination of browned butter and brown sugar yields a toffee-like flavor that complements the nutty pecans and rich chocolate. Baked in a cast iron skillet and served warm, this skillet cookie is perfect for sharing, especially when topped with a couple of scoops of your favorite vanilla ice cream. Enjoy this skillet cookie all year round whenever the craving strikes!

If you’re looking for a cozy and comforting treat, I’ve got one for you today! This dessert may seem a bit fancy due to its use of brown butter, but it’s extremely easy to make.

My kids are still raving over it and asking me when I’ll make it again!

This is one of those desserts that is perfect when eaten straight out of the oven. Maybe give it a few minutes to cool down!

Who are we kidding with that warm, gooey, chocolate, chewy center and crisp edges! This is the kind of dessert that disappears fast!

Let’s talk about flavor! The brown butter lends this dish a deep, nutty flavor that pairs well with the pecans. Brown sugar creates a delicious toffee-like center filled with melted chocolate chips.

What’s nice about this recipe is that it’s all one dish! You don’t have to scoop out dozens of cookies. The cast-iron skillet makes baking this dessert easy and gives this cookie its signature crispy edges.

The cast-iron skillet is a must-have tool when creating this recipe. I do not recommend using a skillet smaller than 10 inches, as there won’t be enough room for the cookie dough to rise as it bakes.

A larger skillet can be used, but you will need to reduce the overall baking time and watch for when the center is just set and the outer edges are golden.

If you don’t have a skillet, a 10-inch pie plate can be used with similar results. If you ever needed an excuse to buy a cast-iron skillet, let this be the one!

Ingredients

• unsalted butter
• all-purpose flour
• baking soda
• sea salt
• brown sugar
• granulated sugar
• an egg + an egg yolk
• vanilla extract
• semisweet chocolate chips
• dark chocolate chunks
• pecans
• vanilla ice cream for serving, optional

How to Make Pecan Chocolate Chip Skillet Cookie

To make the brown butter, first reserve 1 tablespoon of butter for greasing the skillet.

Slice the remaining butter into roughly tablespoon-sized pieces and add it to a saucepan or skillet set over medium heat.

Once the butter melts, swirl the pan every minute or so until it begins to simmer. Once it simmers, stir every minute until the bits on the bottom of the pan turn golden brown and the butter has a nutty aroma.

Carefully pour the brown butter into your mixing bowl or the bowl of a stand mixer and allow it to cool for 30 minutes.

While the butter cools, use the tablespoon of butter you set aside to grease a 10-inch cast-iron skillet generously.

Whisk together the flour, baking soda, and salt in a medium-sized bowl and set aside.

Preheat the oven.

Once the browned butter has cooled for about half an hour, add the brown sugar and granulated sugar to the bowl.

Mix/whisk on medium speed until smooth, about a minute.

Add the egg, egg yolk, and vanilla and mix on medium for about a minute until smooth, thicker, and lighter in color.

Add the flour mixture, and mix on low until mostly combined.

Then fold in the chocolate chips and pecans until evenly distributed.

Press the cookie into the greased skillet in an even layer. Bake the cookie in the preheated oven for at least half an hour until the center is just set and the outer edge of the cookie is beginning to turn golden.

Allow the cookie to cool for at least half an hour before cutting and serving.

Serve warm slices of the skillet cookie with a scoop of vanilla ice cream or enjoy it family-style with several spoons and a few scoops of ice cream on top.

How to Store

While this skillet cookie is best the day it’s made, leftovers keep best in an airtight container and should be enjoyed within 3 days. To keep leftovers from drying out, add a fresh slice of bread to the container to lend moisture.

More Cookie Recipes

• Skillet S’mores Cookie
• S’mores Cookie Bars
• Brown Butter Sugar Cookies
• Lemon Sugar Cookies with Raspberry Frosting
• Strawberry Lemonade Cookies

What do you think of this amazing cookie recipe? What would you serve with a slice of this cookie? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Pecan Chocolate Chip Skillet Cookie Recipe

Print

Yield: 8-10 servings

Brown Butter Pecan Chocolate Chip Skillet Cookie

This brown butter pecan chocolate chip skillet cookie is crisp on the edges and soft and chewy in the center. The combination of browned butter and brown sugar yield a toffee-like flavor that complements the nutty pecans and rich chocolate.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 3/4 cup semisweet chocolate chips
• ½ cup dark chocolate chunks
• ⅔ cup pecans, chopped
• Vanilla ice cream for serving, optional

Instructions

1. Reserve 1 tablespoon of butter for greasing the skillet. Slice the remaining butter into roughly tablespoon-sized pieces and add it to a saucepan or skillet set over medium heat. Once the butter melts, swirl the pan every minute or so until it begins to simmer. Once it simmers, stir every minute until the bits on the bottom of the pan turn golden brown and the butter has a nutty aroma. Carefully pour the brown butter into your mixing bowl or the bowl of a stand mixer and allow it to cool for 30 minutes.
   
2. While the butter cools, use the tablespoon of butter you set aside to grease a 10-inch cast-iron skillet generously. Whisk together the flour, baking soda, and salt in a medium-sized bowl and set aside. Preheat the oven to 350 degrees.
3. Once the browned butter has cooled for 30 minutes, add the brown sugar and granulated sugar to the bowl. Mix/whisk on medium speed until smooth, about 1 minute. Add the egg, egg yolk, and vanilla and mix on medium for about 1 minute until smooth, thicker, and lighter in color.
   
4. Add the flour mixture, and mix on low until mostly combined, then fold in the chocolate chips and pecans until evenly distributed. Press the cookie into the greased skillet in an even layer.
5. Bake the cookie in the preheated 350-degree oven for 30-35 minutes until the center is just set and the outer edge of the cookie is beginning to turn golden. Allow the cookie to cool for at least 20-30 minutes before cutting and serving.
6. Serve warm slices of the skillet cookie with a scoop of vanilla ice cream or enjoy it family style with several spoons and a few scoops of ice cream on top.
   

Notes

I do not recommend using a skillet smaller than 10 inches, as there won’t be enough room for the cookie dough to rise as it bakes. A larger skillet can be used, but you will need to reduce the overall baking time and watch for when the center is just set and the outer edges are golden.

Either light or dark brown sugar may be used.

How long will leftovers keep? While this skillet cookie is best the day it’s made, leftovers keep best in an airtight container and should be enjoyed within 3 days. To keep leftovers from drying out, add a fresh slice of bread to the container to lend moisture.

Does this have to be baked in a cast iron skillet? A cast iron skillet will produce crisp, golden edges, but you can also bake this cookie in a 10-inch pie plate for similar results.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 408Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 268mgCarbohydrates: 62gFiber: 3gSugar: 39gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Brown Butter Pecan Chocolate Chip Skillet Cookie appeared first on A Classic Twist.

This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers and then chilled overnight in the refrigerator. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

If you love low-effort desserts, this one is perfect for you! It takes as few as 20 minutes to whip up, plus a little chill time, and you don’t even need to do any baking!

It’s the perfect summer dessert that the whole family will love, and it’s fancy enough to serve at parties.

Are you in love with espresso and chocolate just as much as I am? I can’t get enough. I’ve paired them together in past desserts like these Espresso Chocolate Donuts, Espresso Chocolate Macarons, Dark Chocolate Mocha Mousse Cake, and Mocha Cheesecake.

The ice cream filling is made with a cloud-like mascarpone filling mixed with whipping cream, a little sugar, and espresso. It’s lightly sweet with a hint of coffee flavor that balances out the rich dark chocolate.

If you don’t have any mascarpone cheese on hand, it can be substituted with cream cheese, but it will yield a tangier flavor closer to cheesecake, which is still delicious!

This chocolate icebox cake is finished off with dark chocolate shavings. It gives it a fancy look, but we both know how little effort this dessert took!

I hope you enjoy making this at any time of the year, but especially on a hot summer day. It’s perfect for those chocolate cravings!

Ingredients

• heavy whipping cream
• espresso powder
• mascarpone cheese
• granulated sugar
• vanilla extract
• chocolate graham crackers
• dark chocolate bar

How to Make Chocolate Espresso Icebox Cake

Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.

Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken.

Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.

Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere).

Then place a single layer of graham crackers on top.

Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top.

You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.

When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board.

Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar, then scatter them over the top of the cake.

Slice into eight equal pieces and serve immediately. Keep leftovers covered and chilled.

How to Store

You can prepare this icebox cake up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

More Homemade Ice Cream Recipes

• Chocolate Chip Cookie Dough Ice Cream Cake
• Peanut Butter Chocolate Ice Cream Cake
• Birthday Ice Cream Cake
• Strawberry Cheesecake Ice Cream
• Blueberry Cheesecake Ice Cream

What do you think of this amazing chocolate espresso icebox cake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer, friends!

Chocolate Espresso Icebox Cake Recipe

Print

Yield: 8 servings

Chocolate Espresso Icebox Cake

This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers then chilled overnight in the fridge. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

Prep Time 20 minutes

Cooling Time 12 hours

Total Time 12 hours 20 minutes

Ingredients

• 2 cups heavy whipping cream, cold
• 2 tablespoons espresso powder
• 16 ounces mascarpone cheese, cold
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 box chocolate graham crackers
• 1 dark chocolate bar, about 2-3 ounces

Instructions

1. Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.
2. Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken. Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.
3. Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere), then place a single layer of graham crackers on top. Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top. You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.
4. When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board. Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar then scatter them over the top of the cake. Slice into 8 equal pieces and serve immediately.
5. Keep leftovers covered and chilled. Enjoy within 3-4 days.

Notes

I used most of one 12.2-ounce box of “fresh stack's chocolate graham crackers.

The squares were the perfect size for using in an 8-inch pan without having to break them apart to fit.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

I highly recommend using an 8-inch baking pan or dish rather than a larger 9-inch one as this recipe is formulated to fill a standard 8-inch pan. If you use a 9-inch pan, you’ll have much thinner layers and will need to break the graham crackers to fit.

This dessert is best enjoyed straight from the fridge so plan accordingly. The longer it sits out at room temperature, the softer the espresso cream becomes.

If you prefer a really strong espresso flavor, increase the amount of espresso powder from 2 to 3 tablespoons total.

Ensure that both your mascarpone cheese and whipping cream are cold (i.e. straight out of the fridge). This will help them gain volume during whipping and produce a nice, thick cream.

During testing, I found that I preferred ½ cup of sugar to keep the dessert from being overly sweet, but if you prefer a sweeter flavor to balance the espresso, increase the sugar to ¾ cup total.

Is there a substitute for mascarpone cheese? In a pinch, you can use an equal amount of cream cheese, but it will yield a tangier flavor closer to cheesecake.

How far in advance can I make this icebox cake? You can make it up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 620Total Fat: 54gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 146mgSodium: 279mgCarbohydrates: 30gFiber: 1gSugar: 26gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Espresso Icebox Cake appeared first on A Classic Twist.

This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice. Chilled club soda adds a touch of effervescence, keeping this summer cocktail refreshingly cool. This purple-hued cocktail is light, crisp, and perfect for summer gatherings or lazy evenings on the patio.

Summer is meant for no-bake desserts and sipping on refreshing cocktails by the pool! I have an easy gin cocktail to share with you that makes blueberries the star!

You know how much I love sharing cocktails with you over the years. I have a collection of summer cocktails that are amazing like this Strawberry Paloma, Cucumber Infused Gin Cocktail, Pink Lemonade Cocktail, & Peach Paloma.

This gin drink uses a homemade blueberry simple syrup to infuse it with that rich blueberry flavor. A little lemon brightens the flavor of the blueberries and gives the drink a little touch of zest.

I use fresh blueberries to make the simple syrup but this recipe is forgiving and you can easily use frozen blueberries if that’s all you have on hand. I do find frozen blueberries give the syrup a more muted flavor whereas fresh blueberries infuse it with a bright blueberry flavor.

Just like my other cocktails, you can turn this drink into a mocktail. Simply leave out the gin and add a little more club soda. 

Ingredients

• fresh blueberries
• granulated sugar
• some fresh mint
• blueberry simple syrup
• fresh lemon juice
• some gin
• club soda

How to Make Blueberry Gin Fizz

Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small saucepan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.

As the syrup simmers, gently smash the blueberries to help encourage them to release their juices.

Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature.

Then strain out the mint and fruit solids.

Bottle the syrup and keep it in the fridge until you’re ready for a cocktail. 

To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for about a minute until well chilled.

Strain into a double rocks glass or tumbler filled with fresh ice.

Top with chilled club soda and garnish with blueberries and mint leaves if desired.

How to Turn into a Pitcher Drink

To turn this drink into a pitcher drink to serve 8 people, make the blueberry simple syrup. Then add the blueberry simple syrup, lemon juice, gin, and club soda to a pitcher and stir. Lastly, add some ice and serve immediately. Garnish each drink with blueberries and mint leaves if desired.

More Easy Summer Cocktail Recipes

• Guava Paloma
• Peach Bourbon Smash
• Planter’s Punch
• Cucumber Basil Gimlet
• Strawberry Popsicle Prosecco Cocktail

What do you think of this amazing blueberry summer cocktail recipe? What would you serve with this drink? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Blueberry Gin Fizz Recipe

Print

Yield: 1 drink

Blueberry Gin Fizz

This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the blueberry simple syrup

Toggle ingredient group

• 1 heaped cup fresh blueberries
• ½ cup water
• 1 cup granulated sugar
• 1 sprig fresh mint

For the cocktail

Toggle ingredient group

• Ice
• 1 ounce blueberry simple syrup
• 1 ounce lemon juice, freshly squeezed
• 2 ounces gin
• 4-5 ounces club soda, chilled
• Fresh blueberries, optional for garnish
• Fresh mint, optional for garnish

Instructions

1. Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small sauce pan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes. As the syrup simmers, gently smash the blueberries to help encourage them to release their juices. Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature, then strain out the mint and fruit solids. Bottle the syrup and keep it in the fridge until you’re ready for a cocktail. 
2. To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for 30-60 seconds until well chilled. Strain into a double rocks glass or tumbler filled with fresh ice. Top with chilled club soda and garnish with blueberries and mint leaves if desired.

Notes

I recommend using a glass with a 12-14 ounce capacity. If you only have smaller glasses, or prefer a smaller drink, divide the shaken blueberry syrup, lemon juice, and gin mixture between two smaller glasses filled with ice, then top with the chilled club soda. 

You’ll end up with a little over a cup of the blueberry simple syrup which is enough for 8 drinks. Keep leftovers in the fridge and use them within 2-3 weeks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Rock Style Old Fashioned Whiskey Glasses 11 Ounce, Short Glasses For Camping/Party,Set Of 6
• 
  Cocktail Glasses 10 oz
• 
  Old Fashioned Whiskey Glasses

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 1591Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 378gFiber: 5gSugar: 367gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blueberry Gin Fizz appeared first on A Classic Twist.

These blackberry buttermilk scones, topped with a fresh lemon glaze, are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon. Finished with a simple glaze made from powdered sugar, fresh lemon juice, and zest, these blackberry scones capture the bright and sunny flavors of summer. Enjoy these scones for breakfast, brunch, or as an afternoon treat, paired with coffee or tea. 

Some mornings call for a flaky scone. Not just any baked good like a bagel or an English muffin, but something flaky that you can really bite into, and it melts in your mouth!

I’ve shared a few delicious scone recipes over the years, like these Savory Gruyère and Thyme Scones, and these Strawberry Scones with little pieces of chocolate in them, plus these Lemon Scones with Mascarpone Cream and Honey Drizzle were out of this world!

I’m going to call this scone the best berry scone I have shared because not only does it have a tender crumb, but it’s made with cultured buttermilk, so it has a slight tang to it, and it’s packed with blackberries.

The fresh blackberries add little bubbles of berry flavor throughout. Kind of like a jam waiting to be discovered.

I used fresh blackberries in the scones, but you can also use frozen blackberries if that’s what you have on hand. If you do, please add a few minutes of extra baking time to make up for the additional moisture the frozen berries add to the dough.

If blackberries are not available where you live or you prefer a different berry, I suggest using an equal amount of blueberries or raspberries for the best results.

This also makes me wonder, do you add jam to your scones, or do you prefer to enjoy them with just the lemony glaze?

Ingredients

• all-purpose flour
• fresh blackberries
• granulated sugar
• sea salt
• baking powder
• unsalted butter
• a large egg
• cultured whole buttermilk
• vanilla extract
• powdered sugar
• a lemon

How to Make Blackberry Scones

Preheat the oven and clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked. 

Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss the blackberries in the flour to coat, then set the bowl aside. 

Whisk together the flour, sugar, sea salt, and baking powder in a large bowl.

Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.

In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon.

Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed, but try not to smash too many of them.

Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1 inch thick and roughly 7 inches wide.

Transfer the parchment with the round of dough onto a large baking sheet.

Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart.

Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.

Remove the baking sheet from the freezer and then place it in the preheated oven. Bake until the scones are turning golden brown on top and edges, and are firm to the touch.

Allow the scones to cool completely on a wire rack. Once cool, whisk together the powdered sugar, zest from the lemon, and 2 tablespoons of the lemon juice until you have a thick yet pourable glaze. If it’s too thick, add a splash more lemon juice.

Drizzle the glaze over the cooled scones. 

How to Store

Leftover homemade scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.

More Sweet Breakfast Recipes

• Blueberry Dutch Baby Pancake
• Croissant French Toast Bake with Berries
• Banana Chocolate Chip Muffins
• Raspberry Sweet Rolls with Lemon Glaze
• Strawberry Ricotta Pancakes

What do you think of this amazing buttermilk scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Blackberry Scone Recipe

Print

Yield: 8 servings

Blackberry Buttermilk Scones with Lemon Glaze

These blackberry buttermilk scones with a fresh lemon glaze are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon.

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 20 minutes

Total Time 57 minutes

Ingredients

For the scones:

Toggle ingredient group

• 2 1/4 cups + 1 tablespoon all-purpose flour
• 6 ounces fresh blackberries, about 1 heaped cup
• 6 tablespoons granulated sugar
• ½ teaspoon sea salt
• 1 tablespoon baking powder
• ½ cup unsalted butter, cold, diced into cubes
• 1 large egg
• ½ cup cultured whole buttermilk, cold
• 2 teaspoons vanilla extract

For the glaze:

Toggle ingredient group

• 1 1/2 cups powdered sugar, sifted
• 1 medium lemon, zested and juiced

Instructions

1. Preheat the oven to 400 degrees. Clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked. 
2. Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss to coat the blackberries in the flour then set the bowl aside. 
3. Whisk together the flour, sugar, sea salt, and baking powder in a large bowl. Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.
4. In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon. Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed but try not to smash too many of them.
5. Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1-inch thick and roughly 7 inches wide. Transfer the parchment with the round of dough onto a large baking sheet. Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart. Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.
6. Remove the baking sheet from the freezer then put it into the pre-heated 400 degree oven. Bake for 18-22 minutes or until the scones are turning golden brown on the top and edges and firm to the touch.
7. Allow the scones to cool on a wire rack completely. Once cool, whisk together the powdered sugar with the zest from the lemon and 2 tablespoons of the lemon juice until you have a thick but pourable glaze. If it’s too thick, add a splash more lemon juice. Drizzle the glaze over the cooled scones. 
8. Store leftover scones in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.  

Notes

Recipe Tips

• Tossing the blackberries with flour helps them incorporate into the scone dough easier.
• Work the dough gently once you add the blackberries. You want to incorporate them without smashing too many of them as their juices will start to soften the dough and make it harder to work with. 
• Allow the scones to cool fully before glazing. Warm scones will absorb the glaze which will affect their overall texture. 
• Do not skip out on chilling the scones in the freezer before baking. You want the butter as cold as possible in order to ensure a good rise without too much spreading as well as a lovely flaky texture.  
• Make sure to use cultured whole buttermilk rather than lowfat buttermilk. Cultured whole buttermilk has a thicker consistency and higher fat content which results in tender, flakier scones. 

FAQs

Can I use frozen blackberries? Yes, you can use an equal amount of frozen blackberries but you might need to add a few minutes to the baking time as they will release more moisture into the dough than fresh blackberries. 

Can I make these scones with different berries? Yes, you can use an equal amount of blueberries or raspberries for equally delicious results! 

How long will leftover scones keep? Leftover scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 342mgCarbohydrates: 34gFiber: 1gSugar: 32gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blackberry Buttermilk Scones with Lemon Glaze appeared first on A Classic Twist.