Chocolate and cherries just belong together, don’t they? I’ve always believed there’s something incredibly romantic about that combo—rich chocolate, bright cherries, a little burst of tart sweetness—and this chocolate cherry cake brings it all together with almost no effort.

My grandma looooved cherry cordials. I remember having them at her house one Christmas and instantly, the moment I bit into them I knew… these are not for me…haha!

Nowadays my taste buds have grown up quite a bit and I can see how much cherries and chocolate belong together!

Because this cake stays unbelievably moist (thank you, cherry pie filling!), it’s a total crowd-pleaser for Valentine’s Day, birthdays, anniversaries, or honestly any night you want something that feels a little special without getting too fussy. Trust me—one bite and you’ll know why this cake keeps disappearing around here.

Why You’ll Love This Easy Chocolate Cherry Cake

If you’re a chocolate lover, this cake is about to become a new favorite. A boxed chocolate cake mix and canned cherry pie filling come together for a rich, ultra-moist chocolate cherry cake that tastes way more homemade than it is—without the extra effort.

• Easy and Impressive: Because the base starts with a cake mix, the batter comes together in minutes. Mix, bake, cool—done. It’s the kind of dessert that feels special without adding stress to your day.
• Extra Chocolatey: The frosting doubles down on the chocolate with both melted chocolate and cocoa powder for deep, fudgy flavor—no dry or overly sweet frosting here.
• Generously Frosted: The recipe makes enough frosting for a thick, dreamy layer (the way I like it!), but you can use less and stash the rest in the fridge for another dessert if you want.
• Pretty Finishing Touches: Add a sprinkle of chocolate chips or a few extra cherries on top for color and texture—it makes each slice look irresistible.

Slice into squares and serve—no one has to know how easy it was.

Ingredients You’ll Need

This box cake mix recipe couldn’t be simpler to make! Here’s everything you’ll need to make this super easy chocolate cake with cherry pie filling:

For the Cake

• Chocolate Cake Mix: Creates the base of the cake with strong chocolate flavor, structure, and tenderness, saving time without sacrificing taste.
• Cherry Pie Filling: Adds rich cherry flavor, natural sweetness, and moisture that keeps the cake incredibly soft. They also create juicy pockets in every bite.
• Eggs: Bind the ingredients together, provide lift, and help the cake set with a tender, moist crumb.
• Almond Extract: Enhances the cherry flavor (cherries + almond mimic each other naturally) while adding warmth and depth to the chocolate.
• Semi-sweet Chocolate Chips: Add bursts of rich chocolate flavor throughout the cake and melt slightly into the crumb for extra gooeyness. We melt them and add the chocolate to the frosting too!

For the Frosting

• Unsalted Butter: Forms the base of the frosting, adding richness, smooth texture, and a creamy mouthfeel.
• Confectioners’ Sugar: Sweetens and thickens the frosting while creating a silky consistency that’s easy to spread.
• Cocoa Powder: Boosts the chocolate flavor in the frosting and balances the sweetness of the sugar and cherries.
• Whole Milk: Thins the frosting to a smooth, spreadable consistency while adding creaminess and helping everything blend together.
• Light Corn Syrup: Adds shine and stability to the frosting, helping it stay glossy and smooth instead of crusting over.
• Vanilla Extract: Rounds out the chocolate flavor and adds warmth, preventing the frosting from tasting flat or overly sweet.
• Salt: Balances the sweetness and enhances all the chocolate and cherry notes so the flavors taste richer and more defined.

How to Make Chocolate Cherry Cake (Step-by-Step)

The key thing to remember when making this chocolate cake mix recipe is that you do NOT mix together the chocolate mix like it instructs on the packaging. Instead, follow these instructions:

1. Combine: Stir together the cake mix, cherry pie filling, eggs, egg yolk and vanilla.
2. Fold: Then, fold in the chocolate chips.

3. Spread the cake batter into a greased 9×13-inch baking pan and bake.
4. Once the cherry cake has cooled completely, make the homemade chocolate frosting.
5. Frost the cake and top with additional chocolate chips or sprinkles.

How to Serve Chocolate Cherry Cake

If you are serving this chocolate cherry cake recipe for Valentine’s Day then let me give you a few ideas for what to serve for the rest of dinner. Some of our favorite easy but fancy main dishes are garlic butter steak at home, whole roasted chicken, sausage and peppers pasta, or smoked tri tip.

Chocolate Cherry Cake FAQs

Make Ahead, Storing and Freezing

This chocolate cake with cherries is great for making ahead of time! It stays moist for 2–3 days when tightly covered. The flavor deepens after resting overnight.

You can store the cake at room temperature for up to three days or in the refrigerator for up to one week.

If you want to make it really far in advance, you can make the cake and freeze it for up to 2-3 months, then let it defrost and frost it once it’s ready to serve.

So whether you’re slicing this up for Valentine’s Day or sneaking a forkful straight from the pan at midnight (no judgment—we’ve all been there), this chocolate cherry cake is one of those desserts that just sticks. It’s rich without being heavy, sweet with a little tang, and it tastes even better the next day… assuming there’s any left.

More EASY CHOCOLATE CAKE RECIPES:

• Moist Chocolate Cake
• Chocolate Mayonnaise Cake
• Chocolate Molten Lava Cakes
• Double Chocolate Zucchini Cake
• Simple Chocolate Cake
• Chocolate Texas Sheet Cake
• ALL OF OUR CAKE RECIPES! 

Watch How to Make Moist Chocolate Cherry Cake…

This quick and easy 15-minute chicken stir-fry is one of those weeknight dinners that never lets you down. Tender chicken, crisp-tender vegetables, and a simple savory sauce come together fast. It’s flexible, forgiving, and perfect for using whatever vegetables you have on hand.

Whether you’re cooking for a busy family or just need something fast and reliable, this stir-fry is a favorite.

Creating This Quick Dinner Recipe

I used to think I had quick dinner recipes down, but with three kids needing to be in three different places by 4:30 PM, I’ve had to up my game. On one of those crazy days, Cade called from the store asking if I needed anything, and I quickly told him I needed a super-fast dinner idea before the girls had dance. He came home with Yakisoba noodles and a variety of stir-fry veggies.

He chopped up the broccolini and peppers while I opened bags of matchstick carrots, pre-sliced mushrooms, and baby bok choy. In just two minutes, we were ready to cook. You could even grab a pre-packaged stir-fry veggie mix to save even more time.

To top it off, we mixed together a simple sauce and grabbed a package of pre-cubed chicken from the meat department. It costs a bit more, but on a night like that, convenience was key.

Ingredients You’ll Need 

For this quick and easy dinner recipe, you’ll need: 

• Cooking Oil: High-heat oil (like canola or peanut oil) for quickly searing the chicken and vegetables without burning.
• Chicken Breasts: A lean protein that cooks quickly and soaks up all the delicious stir-fry flavors.
• Salt and Pepper: Basic seasoning that enhances the natural flavor of the chicken.
• Broccolini Florets: Adds crunch, color, and a mild bitterness that balances the savory sauce.
• Matchstick Carrots: Bring natural sweetness and texture while cooking quickly in the pan.
• Red Bell Peppers: Add bright color, subtle sweetness, and crisp-tender bite.
• Cremini Mushrooms: Contribute savory, umami flavor and soak up the sauce.
• Baby Bok Choy: Adds freshness and light crunch, with tender leaves that wilt perfectly.
• Yakisoba Noodles: Hearty, chewy noodles that make the stir-fry filling and cook in minutes.

We opted to make a quick homemade stir-fry sauce as well, which uses: 

• Soy Sauce: The salty, umami base of the sauce that flavors the entire dish.
• Vegetable Broth (or Chicken Broth): Adds depth and keeps the sauce from being too salty.
• Honey or Brown Sugar: A touch of sweetness to balance the salt and spice.
• Ground Ginger: Warm, slightly spicy flavor that brightens the sauce.
• Garlic Cloves: Fresh, aromatic, and a must for any stir-fry.
• Cornstarch: Thickens the sauce so it clings beautifully to the noodles and chicken.

Variations

In the spirit of super-easy recipes, feel free to adjust the sauce and chicken stir-fry ingredients as needed. We constantly change up our stir-fry vegetables depending on what’s in the fridge — you’ve gotta do what you’ve gotta do when the kids need to be out the door soon! 

Some other options could be baby corn, green beans, water chestnuts, snap peas, asparagus, etc. You can also dial up the heat by adding a squeeze of sriracha to the sauce.

How to Make Chicken Stir-Fry Fast

This easy stir-fry recipe is the definition of a quick and easy recipe.

1. Heat: Warm a large skillet, cast iron pan, or wok over medium-high heat with a little oil.
2. Cook: Add bite-sized chicken pieces, season with salt and pepper, reduce heat to medium, and cook, stirring occasionally, until cooked through, about 4 minutes. Transfer the chicken to a plate.
3. Sauté: Add a bit more oil to the pan and toss in your vegetables. Sauté until they’re crisp-tender.
4. Prep: While the veggies cook, run your noodles under hot water to separate them.
5. Whisk: In a small bowl, whisk together all the ingredients for the homemade stir-fry sauce.
6. Combine: Return the cooked chicken to the pan, then add the noodles and stir-fry sauce.
7. Toss: Stir everything together until evenly coated in sauce and heated through.
8. Garnish: Finish with chopped scallions and sesame seeds, or enjoy it as-is!

Chicken Stir-Fry FAQs

Storing and Reheating Chicken Stir-Fry

If you wind up with leftovers of this quick dinner idea, they should be stored in the fridge. They will keep for up to 4-5 days.

I recommend reheating it in a skillet with a little oil and a splash of stock or water. Avoid the microwave for leftovers, as the stir-fry noodles become rubbery when reheated that way. 

This is the best chicken stir fry if you want a quick and easy meal that the whole family will love. It is loaded with fresh vegetables, chunks of juicy chicken, and noodles all tossed in simple stir-fry sauce.

More Asian Recipes: 

• Asian Steak Marinade
• Chicken Lettuce Wraps
• Korean Asian Braised Short Ribs
• Teriyaki Chicken Casserole
• Thai Peanut Steak Salad
• Quick and Easy Cashew Chicken
• Thai Peanut Sauce Noodles with Chicken

Watch How to Make 15-Minute Chicken Stir Fry

This is the classic holiday recipe for meringue cookies! Our little meringues only call for 5 ingredients, and a lot of oven time. Be patient as the piping takes a little bit of practice, but this recipe will walk you through the steps so that you can make your own perfect meringues!

Must Make Holiday Cookies

Ok, this Christmas, well, holiday cookie recipe is one you would have found in my grandma’s kitchen which means it’s a must-make! I love the traditions of holidays and cookies are the perfect place to remember loved ones.

I’ve been busy practicing meringue cookies, dying meringues, and munching on A LOT of meringues so that I can share what I’ve learned with you! Now you can make these addictive cookies without the stress! And since they are only about 20 calories each, munch away!

Important Tip: Making Meringue Cookies

This recipe calls for only 5 ingredients. With so few ingredients, you actually run a higher risk of issues. The key to avoiding those issues is stiff peaks.

While adding the sugar, the foamy egg mixture will start to become thick, glossy, and sticky, that’s exactly what you are looking for! My mom would often stop the mixer, grab the whisk and turn it upside down to inspect. I love that method of checking for stiff peaks!

Ingredients for Meringue Cookie Recipe

• Egg Whites: The foundation of meringue — when whipped, they trap air, creating the light, airy structure. As they cook, the proteins set and give the cookies their crisp texture.
• Salt: Sharpens the flavor and helps slightly strengthen the egg white foam during whipping.
• Cream of Tartar: The acid that stabilizes the egg whites which allows them to hold more air without collapsing, and helps prevent overbeating.
• Clear Vanilla: Adds flavor without discoloring the pure white meringue. Regular vanilla extract can give the meringue a beige tint.
• Sugar: Sweetens and dissolves into the egg whites to create a glossy, stable foam that bakes into a crisp shell outside with melt-in-your-mouth marshmallow on the inside.

How to Make Meringue Cookies

1. Prep: Preheat the oven to 225℉ and line baking sheets with parchment paper.
2. Beat: Using the whisk attachment on a stand mixer (you can also use a mixing bowl and electric hand mixer), beat the egg whites. When they start to get foamy, add the salt, cream of tartar and vanilla. Continue beating until soft peaks form.
3. Whip: Slowly add the sugar one small spoonful at a time continuing to whip until stiff peaks form and the meringue is shiny.
   • PRO TIP: Test the meringue by rubbing a small bit of the mixture between your fingers, you shouldn’t feel the sugar or any grittiness. If you can still feel the sugar, just whip it a little longer.
4. Pipe: Transfer the meringue batter to a large piping bag with a large star piping tip. Pipe onto the prepared baking sheets.
5. Bake and Cool: Place the baking sheet into the oven and bake for 1 hour. DO NOT open the oven! When the 1 hour is up, turn the oven off and let the cookies cool completely in the oven then remove.

Adding Color

If you want to add some color to your meringue cookies, you’ll add food gel at the end of step 3. Once the meringue is fully combined and shiny, add a few drops of food gel and mix to combine. Add more food gel until you get the color you want.

NOTE: The meringue will brown when you add food coloring so plan on a darker color than what you start with.

Tips for Beautiful Meringue Cookies

• Clean Bowls: In college I watched a chef repeat often that you cannot think about making meringue until you make sure your bowl is clean and free of grease, water and any debris.
• Two Bowl Eggs: The second tip she gave was to crack your eggs in a separate bowl when separating the whites to avoid any egg yolk sneaking in.  Even a tiny bit of yolk will ruin your meringues.
• Gritty Sugar: You need to beat the meringues until smooth, which can be a little hard to tell. Add the sugar gradually, one tablespoon at a time, and then take a small bit of meringue and rub between your fingers to see if it’s gritty.
• Stiff Peaks: You’ve already heard my two cents, just truly make sure you can turn that whisk upside down and a peak stays standing.
   

How to Store Meringue Cookies

Meringue cookies should be stored in an airtight container at room temperature. They need to be kept dry and they will keep for up to 2 weeks.

They can also be stored in the freezer for up to 3 months. Layer them in an airtight container with parchment paper between each layer. Let them thaw at room temperature before serving.

There’s just something so magical about how a few simple ingredients—egg whites, sugar, and a touch of vanilla—can turn into the lightest, crispest meringue cookies. Whether you’re making them for Christmas cookie trays, a baby shower, or just because you want a sweet little treat for the family, these easy meringue cookies always feel special.

More Holiday Cookies to Try:

• Soft Gingerbread Men Cookies
• Best Christmas M&M Cookies
• Peppermint Double Chocolate Cookies
• Christmas Sugar Cookies

These potato rolls don’t require any kneading, and honestly, they’re hands down the best rolls we’ve ever had. Soft, buttery, and melt-in-your-mouth delicious, they’re our #1 most requested roll recipe.

These rolls are ridiculously easy to make — no fancy equipment, no complicated techniques — and perfect for any meal, holiday dinner, or special occasion. Once you try them, you’ll see why everyone keeps asking for this recipe.

These are seriously the best potato dinner rolls ever. They are so soft and seriously melt in your mouth. They are ridiculously buttery. 

Suggested Products

These are all affiliate links for amazon but you can go to a store to find a lot too. Amazon is just easiest.

• Potato Gems or Pearls – We use these dehydrated potatoes as they seem to give the best flavor and texture.
• Dough Scraper – Any ol’ scraper will do but we prefer a plastic scraper to scrape the dough and flour off our counter and out of bowls for 10x faster clean up.
• Silpat Baking Mat – We bake everything on a silpat; cookies, rolls and even loaf breads cook evenly and without sticking! No spray needed!
• Nordic Ware Cookie Sheet – The cookie sheet you use absolutely can make or break your recipe. If it’s too dark it will cause your food to look dark and over-bake. You want a cookie sheet that bakes evenly and won’t affect color.
• Stainless Mixing Bowls – I love glass mixing bowls, but the truth is, everyone should have good stainless bowls in all sizes and these are great ones.

Ingredients You’ll Need

• Sugar: Feeds the yeast to help the dough rise and adds a touch of sweetness that enhances flavor. It also promotes browning, giving your rolls that beautiful golden color.
• Unsalted Butter: Butter adds richness, tenderness, and flavor to the rolls. The fat coats the flour proteins, which limits gluten development — that’s why your potato rolls turn out so soft and melt-in-your-mouth.
• Milk: Milk makes the dough tender and adds subtle sweetness and flavor. The natural sugars in milk also help with browning, while the proteins contribute to a soft, rich crumb.
• Potato Flakes: This is your secret weapon! Potato flakes (or mashed potatoes) make the rolls extra soft and moist by attracting and holding onto moisture.
• Salt: Balances the sweetness, enhances flavor, and strengthens the gluten structure so your rolls rise evenly and hold their shape.
  • PRO TIP: Always add salt after the yeast has been mixed in with other ingredients to avoid slowing yeast activity.
• Instant Yeast: The leavening agent that makes your rolls rise. Instant yeast works quickly and doesn’t require proofing in water first — just mix it right in with the dry ingredients.
• Eggs: Eggs add richness, flavor, and beautiful golden color. They also help bind the dough and contribute to a soft, tender texture.
• Flour: The backbone of the recipe! Flour provides structure and gluten formation — the framework that traps air and gives your rolls their shape and lightness.

How to Make Potato Rolls

1. Scald the Milk: Heat a saucepan over medium heat and add the milk. Cook until the edges begin to foam but don’t let it come to a boil. Remove from heat.
2. Add: Stir in the sugar, butter, potato flakes and salt until combined and then let it cool to luke warm.
3. Stir: Add the yeast and stir them in followed by the eggs.
4. Combine: Place the flour in a large bowl then add the wet ingredients and stir until the dough comes together. The dough will be sticky.
5. Rise: Cover the bowl with a towel or plastic wrap and let it rise for an hour.
6. Divide: Punch the dough down and divide into 4 equal parts.
7. Roll: Roll out each of the portions into a circle that is 1/2″ thick and butter 2 of the 4 circles. Place the unbuttered circles on top of the buttered circles so that the butter is between the two circles and press around the edges to seal.
8. Form: Cut each circle either into 1″ wide strips or 16 wedges depending on how you want to form the rolls. Tie the strips into knots or roll the wedges into a crescent shape (see section below).
9. Rise: Place formed rolls on a baking sheet lined with parchment and cover with a towel. Let them rise for 1.2 hours or until doubled in size.
10. Bake: Once they have risen, bake in a preheated oven at 350℉ until golden brown, (14-20 min).
    • PRO TIP: Make sure you eat one straight out of the oven. Oh my goodness, it’s like heaven. The best potato rolls literally melt in your mouth.

Can You Make Potato Rolls Ahead of Time?

Yes! You can make potato rolls ahead of time!

1. Method 1 is making the dough, covering it in a bowl with plastic wrap and allowing it to sit in the fridge overnight. The next day, set the bowl until no longer chilly and proceed as normal.
2. Method 2 is to allow the dough to rise, roll out the dough on a cookie sheet and then cover in plastic wrap and rest in the fridge overnight. Place on the counter to take the chill off for an hour or two and then bake.

How Long Do Potato Rolls Last?

Potato rolls will stay soft for days thanks to the potato starch molecules’ ability to keep wheat starches from getting stale.

Let the rolls cool completely before storing and place in a plastic storage bag, or wrap in foil and store at room temperature.

Properly stored, rolls will last for about 5 to 7 days at normal room temperature. But, let’s be honest here-the BEST Potato Rolls are so darn good, you won’t have any left-overs to store!

Can You Freeze Potato Rolls?

Bake the rolls as usual — as if you were going to serve them right away. Let them cool completely, then wrap them tightly in aluminum foil.

Place the foil-wrapped package in a freezer bag or storage container and freeze for up to a month

OR

Freeze the rolled out dough on a cookie sheet then store in freezer bags in the freezer for up to 1 month.

How to Form into Knots

The really long pieces I generally cut in half, but I also love huge rolls (not on my body), so it’s up to you.

Create a knot by crossing the ends of the strip and pull one end through the hole. Just like when you are tying your shoe.

How to Shape Like Crescent Rolls

Cut in pizza slices and roll, starting at the fat end into crescent rolls.

Why are Potato Rolls Lighter Than Other Rolls?

When you boil potatoes, it enlarges the starch molecules. This makes it difficult for the proteins in the flour to form gluten (the enemy of light, airy bread and pastry).

Potatoes contain potassium which causes yeast to rise faster than it would with breads that contain only wheat. Potato starches absorb more water than wheat starches, leading to a moist texture.

And that’s it — the secret to the softest, most buttery potato rolls you’ll ever eat! No kneading, no stress, just fluffy, melt-in-your-mouth rolls that are perfect for any meal or holiday.

If you loved these rolls, don’t forget to try them with our Buttery Mashed Potatoes, Roasted Turkey, or with other Thanksgiving Side Dishes for the ultimate comfort-food feast. Once you make these potato rolls, they’ll become your go-to recipe too!

More BREAD SIDES You’ll Love:

• Herbed Focaccia Bread
• Homemade Baguette
• French Bread
• Buttermilk Biscuits
• Homemade Naan
• Easy No Knead Artisan Bread
• One Hour Rolls
• All our BREAD RECIPES here!

Watch This Video to See How They are Made…

If you’re craving something creamy, sweet, and a little bit fancy, these No Bake Mini Cheesecakes are just the thing! With a buttery graham cracker crust, smooth cheesecake filling, and a bright raspberry sauce on top, they are the perfect holiday dessert. No tying up the oven for hours, and they look so sophisticated but are really so simple to make!

I love treating myself to something sweet, especially when it’s simple to make and sure to impress. No-bake mini cheesecakes are perfect for sharing with the whole family or for a special Christmas treat or Valentine’s Day dessert.

A buttery graham cracker crust holds a rich, creamy cheesecake filling, all topped with a bright raspberry drizzle. The result is a stunning, bite-sized dessert that looks as good as it tastes. I promise you these won’t last on your counter for long!

Mini Cheesecake Ingredients

These mini cheesecakes come together with a handful of simple, easy-to-find ingredients. Here’s what you’ll need to make the crust, filling, and raspberry sauce. Best of all, there is no need to turn on the oven because these are no-bake.

The Crust

• Graham Cracker Crumbs: Base for the mini cheesecake crusts.
• Sugar: Adds sweetness to the crust.
• Unsalted Butter: Binds the crumbs together and adds richness.

Mini Cheesecake Filling

• Heavy Cream: Whipped to add lightness to the filling.
• Cream Cheese: Creates a creamy, tangy cheesecake base.
• Crème Fraîche: Adds richness and a slight tang.
• Confectioners’ Sugar: Sweetens the filling.

Raspberry Topping

• Cornstarch: Thickens the raspberry sauce.
• Sugar: Sweetens the raspberry sauce.
• Water: Combines with cornstarch to make a smooth sauce.
• Frozen Raspberries: Main flavor for the sauce.
• Fresh Raspberries: Garnish for serving.

Why Crème Fraîche?

This recipe uses crème fraîche, which adds a smooth, velvety texture and elevates the flavor compared to a standard cream cheese cheesecake batter. You can usually find it at Whole Foods, Trader Joe’s, or larger grocery stores.

How to Make Mini Cheesecakes

Follow these easy steps to assemble these creamy, no-bake treats!

1. Prep: Line 10–12 muffin tins with plastic wrap.
2. Crust: In a small bowl, combine the crumbs from the graham crackers and sugar, then stir in melted butter until it’s the texture of wet sand. Divide the mixture among the muffin tins and press into cups. Freeze while making filling.
3. Whip: Beat heavy cream with a whisk attachment until medium-stiff peaks form. Transfer to another bowl.
4. Mix: Beat cream cheese, crème fraîche, and confectioners’ sugar with paddle attachment until smooth, being sure to scrape the sides of the bowl periodically.
5. Fold: Gently fold the whipped cream into the cream cheese mixture until combined into a thick batter.
6. Assemble: Spoon filling into crusts and freeze until firm, about 30 minutes.
7. Sauce: In a small saucepan, combine cornstarch, sugar, and water. Add raspberries and cook over medium heat, stirring constantly until boiling. Cook one more minute. Strain to remove seeds and cool.
8. Serve: Remove cheesecakes from muffin tin using the plastic wrap. Drizzle with raspberry sauce and garnish with fresh raspberries.

Other Mini Cheesecake Topping Ideas

The cheesecake base is a blank canvas for endless flavor possibilities. We’ve tried caramel, strawberry, mixed berries, chocolate ganache, and more! The options are limitless. These mini cheesecakes also make a stunning presentation, especially when arranged on a serving platter for parties, showers, or any special gathering.

Can You Make No-Bake Mini Cheesecakes Ahead of Time?

Yes! The raspberry sauce can be prepared in advance and stored in the refrigerator until you’re ready to use it. The cheesecakes themselves are quick to assemble, but they need at least 30 minutes in the freezer to set. You can make them ahead, then transfer to the refrigerator until serving.

Any leftover raspberry sauce keeps well in the fridge and is perfect drizzled over yogurt or ice cream.

When it comes to dessert, it doesn’t get much easier — or prettier — than these no bake mini cheesecakes. I love that you can make them ahead of time, top them with fresh raspberry sauce, and pull them out when it’s time to celebrate.

Whether you’re hosting a dinner party, baby shower, or just want a sweet treat after dinner, these little cheesecakes always impress. They’re simple, delicious, and proof that you don’t need to turn on the oven to make something truly special.

You’ll Love These Cheesecake Recipes:

• Easy Baked Cheesecake with Fresh Cherry Sauce
• Mini Twix Caramel Cheesecakes
• Mini Dutch Apple Cheesecakes
• Mini Strawberry Cheesecakes
• No Bake Mini Chocolate Cheesecakes

Watch How These Mini Cheesecakes are Made…

This is the best Homemade chocolate cake recipe! Cake like this is rare to find. This perfectly Moist Chocolate Cake recipe is rich, decadent, and truly irresistible! Tested and approved by a cake fanatic (Me!)

You all know how I work. It’s why we have the best Traeger Ribs, Buttermilk Pancakes, and Banana Bread recipes among a gazillion others. I get all sucked into finding the best of the best for a specific recipe, and I can’t let it go until I’ve achieved it.

And friends, I’ve discovered which chocolate cake is best. If you need chocolate cake for a birthday or a family celebration, you just step right up. (Who am I kidding? Just make it because you are surviving the crazy these days.)

Creating the Best Chocolate Cake

Everyone I know loves a moist chocolate cake with cream cheese frosting or buttercream frosting, but most people struggle to make a homemade version without reaching for a cake mix. I’m absolutely giddy to share all my secrets, along with the full list of ingredients that make this the best from-scratch chocolate cake.

Here’s the twist: this is a chocolate cake recipe without butter, and that’s intentional! As much as I thought butter would enhance the flavor of the chocolate, it just didn’t. The cake lost too much moisture. Butter has a high water content that evaporates as steam during baking, so it can’t lock in moisture the way oil can. Using oil instead creates a softer crumb and keeps the cake tender and moist. If you prefer, you can swap in equal amounts of butter, or even go half and half, but all oil gave me the richest flavor and the most luscious chocolate layer cake.

Ingredients for The Best Chocolate Cake Recipe

As I already mentioned, the moistness of this homemade chocolate cake is thanks in part to the oil used in the batter. Our other secret? Buttermilk! Yep, this is a buttermilk chocolate cake.

Any time a recipe calls for buttermilk, it makes me think it’s going to be a fancy recipe. But in reality, this chocolate cake from scratch couldn’t be simpler to make.

Chocolate Cake Ingredients:

• All-purpose flour: reliable structure for the cake
• Unsweetened natural cocoa powder: better rise than Dutch-process
• Espresso powder: optional, but enhances chocolate flavor
• Baking soda & baking powder: both needed for the right lift
• Salt: balances sweetness and boosts flavor
• Oil: keeps the cake moist (better than butter)
• Eggs: room temperature helps the batter mix smoothly
• Buttermilk: adds moisture and tenderness
• Hot water: blooms cocoa for deeper flavor

Frosting Ingredients:

• Unsalted butter: base for a rich, creamy texture
• Cream cheese: adds tang and stability
• Unsweetened cocoa powder: deep chocolate flavor
• Powdered sugar: sweetness and structure
• Vanilla extract: enhances flavor
• Whole milk: thins to a spreadable consistency
• Salt: balances sweetness

Pro Tip: When you make this chocolate cake for the first time, try it exactly as written. It’s truly the best chocolate cake recipe, and baking it as is ensures you’ll know how it’s meant to turn out before experimenting. If you’d like to tweak it later, we’ve included some substitution ideas below.

For step-by-step instructions and measurements, see the recipe card below.

How to Make The Best Chocolate Cake

Chocolate Cake Steps

Okay, it’s time to bake the best chocolate cake recipe! Here we go!

1. Preheat: Set oven to 350 degrees F before baking.
2. Prepare pans: Spray bottoms of 2-3 9-inch cake pans, line with precut parchment paper, and spray sides.
3. Sift: Remove lumps from dry ingredients with a mesh sieve.
4. Mix: Beat eggs, buttermilk, hot water, oil, and vanilla using a hand or stand mixer on medium speed until smooth.
5. Combine: Add dry ingredients and mix until incorporated.
6. Divide & bake: Pour the chocolate cake batter evenly into pans and bake.
7. Cool: Let cakes rest 10-15 minutes on the counter, then turn onto a wire rack.

Unlike brownies, you can use the toothpick trick for cake. Just insert a toothpick into the very center of the cake, and if it comes out clean, it’s time to pull the cake!

Chocolate Frosting Steps

The secret to a good chocolate frosting is actually, in my expert opinion, to use both butter and cream cheese. Each doesn’t hold up to the chocolate enough, but together, man, it’s good! All rich and creamy, totally dreamy.

1. Soften: Bring butter and cream cheese to room temperature.
2. Cream: Beat butter and cream cheese together until smooth.
3. Add: Mix in cocoa, sugar, vanilla, and salt.
4. Adjust: Add milk as needed for a spreadable, but thick consistency.
5. Frost: Spread evenly on cooled cake layers and decorate as desired.

Once frosted, your chocolate cake is ready to impress! Rich, creamy, and utterly irresistible! Every bite is pure chocolate bliss.

Do You Have to Use Coffee for This Recipe?

You might have noticed coffee or espresso powder in the ingredients list, and it’s actually one of the secrets to making your chocolate cake taste extra chocolate-y. Almost every chocolate cake uses a little coffee to enhance the chocolate flavor, even if you can’t taste it.

I don’t drink coffee for religious reasons, but I still add just a tiny bit of Baking Espresso Powder, and it really does deepen the chocolate flavor. Here’s why I love it:

• No bitterness like regular coffee
• Conveniently stored in a jar
• Adds richness and depth without tasting like coffee

How to Store Chocolate Cake

Chocolate cake will stay fresh at room temperature for up to 2 days if it’s covered. After that, it should be refrigerated to maintain its texture and flavor. A whole cake can be stored in the fridge for up to 1 week when covered with foil, plastic wrap, or placed in an airtight container. For cut and frosted cake, the best method is to slice it with a sharp knife, wrap each piece individually in plastic wrap, and place in the refrigerator. This keeps the slices moist and makes them easy to grab whenever you want a piece.

For longer storage, chocolate cake freezes beautifully. Frosted cake can be kept in the freezer for up to 3 months. First, place the cake in the freezer uncovered until it’s completely solid, then wrap it tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy it, just thaw the cake at room temperature and serve.

Whether it’s a holiday, birthday, or just a Tuesday, this chocolate cake makes every moment feel special!

More Easy Cake Recipes:

• Our Favorite Cake Recipes!
• Flourless Chocolate Cake
• Cinnamon Roll Sheet Cake
• Easy Carrot Cake
• Banana Cake Recipe with Cream Cheese Frosting

Watch How This Chocolate Cake is Made…

Forget those little store-bought fake-cake shortcakes! This is the most delicious strawberry shortcake recipe we’ve ever made! We layer our buttery, flaky homemade biscuits with irresistible sweet strawberries and whipped cream to make homemade strawberry shortcake completely from scratch!

This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it will easily become your go-to summer dessert.

For me, the moment that marks the beginning of summer is when I bite into my first strawberry of the season. Is it even a lazy summer day if it doesn’t end with juicy berries piled on flaky biscuits and a big dollop of freshly whipped cream?! Homemade strawberry shortcake is the essential dessert for summer!

Gardening with Mom

I grew up obsessed with strawberry shortcake! Not only was it my favorite, it was a reward for hard work. 

Every summer, we’d plant the biggest garden, and by “we,” I mostly mean my mom. I remember Dad tilling the soil, and my 4 siblings and I “helping” for what felt like hours (it was probably 30 minutes). We’d dig through tomato vines and hunt for huge spiders with colorful patterns and potato bugs, then rush back to the house with dirt in our shoes and under our nails.

Fried Chicken, Jojo’s and Strawberry Shortcake

After a hot shower, we’d all pile around the table for fried chicken, JoJos (if you’re from the Pacific Northwest, you know), and to finish the day: strawberry shortcake. Always from those little spongy packages, always stealing the bits stuck to the white cardboard, and always – always – a big scoop of Cool Whip on top.

From Scratch Biscuits for Strawberry Shortcake

These days, unlike the little packaged angel food cakes, we make our shortcakes with from scratch flaky, buttery biscuits as a nod to BurgerVille (a PNW classic).  But the berries? Still done the way Mom taught us: 

How to Make Fresh Strawberries for Strawberry Shortcake

What’s the secret to Mom’s extra sweet berries?

Smash a few, slice the rest, sprinkle on a little sugar, and let them sit! That’s the secret to extra-juicy, syrupy strawberries – and trust me, they are heavenly.

Tips for Perfectly Flaky Biscuits

• Use a food processor or pastry cutter to cut in extra cold butter, jus like you would for a pie crust.  
• Use unsalted butter to control the salt of the biscuit. 
• Don’t over mix as this will lead to a tough biscuit. 
• Flour the biscuit cutter to avoid sticking. 
• Brush and sprinkle the tops with an egg wash and sprinkle with sugar before baking. The result is the best texture ever!

Ingredients for Strawberry Shortcake From Scratch

Here’s what you’ll need to make the strawberry shortcake biscuits, macerated strawberries, and whipped cream:

• All-Purpose Flour: The base of our shortcake biscuits, providing structure and a tender crumb.
• Granulated Sugar: Adds sweetness to both the biscuits and the macerated strawberries.
• Baking Powder: Leavens the biscuits, making them rise and become fluffy.
• Salt: Enhances the flavors and balances the sweetness.
• Unsalted Butter: Cold and cubed, it creates a flaky, mealy texture in the biscuits.
• Milk or Buttermilk: Brings moisture to the dough. Buttermilk adds a tangy flavor; milk keeps things neutral.
• Egg: Provides structure and richness to the biscuits.
• Fresh Strawberries: Essential for that syrupy, juicy layer we love in a classic strawberry shortcake.
• Heavy Whipping Cream: Whipped to soft peaks for that luscious topping.
• Powdered Sugar: Sweetens the whipped cream without adding graininess.
• Vanilla Extract: Adds depth and aroma to the whipped cream.
• Vanilla Ice Cream: Optional but highly recommended for an extra indulgent layer.

The measurements need for each ingredient can be found in the recipe card down below.

How to Make Strawberry Shortcake

Making this strawberry shortcake recipe is easier than you’d think – just follow these simple steps; the full recipe is in the recipe card below.

1. Make the sweet cream biscuit dough: Whisk the dry ingredients in a bowl. Cut in cold butter. In another bowl, whisk wet ingredients, then stir into the flour until clumps form. Knead lightly on a floured surface.
2. Roll and cut the dough: Press into a rectangle and cut rounds with a floured biscuit cutter.
3. Brush and sugar the biscuits: Place biscuits on a parchment-lined baking sheet. Do your egg wash and sugar.  BONUS Tip:Egg white helps the sugar stick and creates a golden, glossy top.
4. Bake the biscuits until golden: Bake until golden brown. 
5. Prepare strawberries: Slice berries and mash about ¼ of them. Stir in sugar and let sit.
6. Whip the cream: In a chilled bowl, whip the cream.
7. Assemble the shortcakes: Split biscuits open, spoon on strawberries, top with whipped cream.

FAQs

How to Store Strawberry Shortcake

Shortcake Biscuits 

Homemade biscuits can be stored separately at room temperature in an airtight container for up to 2 days. 

To Freeze: Wrap and freeze them for up to 2 months – just thaw on the counter before serving.

Strawberries

The strawberries should stay covered in the fridge for a couple of days, but they’ll be at their best within the first 24 hours to avoid excess juice. 

How Long do Strawberries in Sugar Last?

As long as the strawberries are stored in the refrigerator and covered, they will last up to 3-4 days.

This is more than just a recipe – it’s a little taste of home, sunshine, and sweet summer memories. Made completely from scratch, this is the best strawberry shortcake recipe for any summer gathering. Buttery biscuits, juicy strawberries, and whipped cream made with love -what more do you need?

Want to Try Different Strawberry Shortcake Recipes?

Now, let me prove my obsession with strawberry shortcake recipes…

• Strawberries and Cream Shortcake
• Deep Fried Shortcakes
• Lemon Strawberry Shortcake
• Angel Food Cake Strawberry Shortcake

Watch How These Homemade Strawberry Shortcakes are Made…

Dive into summer with our one layer strawberry shortcake cake! This single layer, 9×13″ white cake uses a simple boxed cake mix that’s been doctored up for the most moist white cake recipe. Top it all off with a dreamy cream cheese whipped cream frosting and plenty of juicy strawberries. The classic flavors of strawberry shortcake in a 1 layer cake!

I’ve found that when we get invited to a summer potluck, BBQ or picnic I struggle to figure out the perfect summer dessert to bring. I want something light and comforting, but it must scream summer too. That to me is always strawberry shortcake, but let’s be honest, individual desserts are kind of a hassle to drag out to a park or friend’s backyard. That’s where my favorite strawberry shortcake cake comes in!!!

It’s a simple, extra moist white cake that uses a doctored up cake mix, a dreamy, creamy whipped cream and cream cheese frosting and a fresh strawberry sauce on top. 

Bonus! This cake is best made a whole day ahead! 

Ingredients for Strawberry Shortcake Cake

• For the Cake: White Cake Mix, Jello Instant Vanilla Pudding Mix, Sour Cream, Canola Oil, Eggs, Milk and Vanilla Extract
  • PRO TIP: Use just the pudding powder for the recipe! Don’t make the actual pudding. Also…don’t use French vanilla pudding mix or your cake will turn out yellow.
• For the Strawberry Topping: Water, Strawberry Junket and Strawberries
  • PRO TIP: You can find strawberry junket by the Jello. It is a packet for making a strawberry glaze. You can also just buy strawberry glaze or skip the glaze altogether and just macerate the strawberries in some sugar. They will be a little less saucy but still heavenly!
• For the Frosting: Heavy Cream, Powdered Sugar and Cream Cheese

Keep scrolling to the end of the post for all the details and measurements you need.

How to Make Strawberry Shortcake Cake

You have two options when it comes to making the cake for this recipe. You can make a white cake according to the package directions or you can doctor it up a bit to make it more moist and flavorful which is what I’m going to explain here. The pudding mix is my secret ingredient for a bold vanilla flavored, moist white cake. Here are the steps:

1. Make the Cake: In a large mixing bowl, combine all the ingredients for the cake and stir to combine. You can use a stand mixer, electric hand mixer or just stir it by hand. This recipe is doable for anyone! Grease a 9×13 cake pan, add the cake batter to the pan and bake according to the cake mix instructions.
2. Make the Strawberry Topping: Bring the water to boil in a saucepan on the stovetop and then add the junket. Stir continuously until dissolved and thickened. Transfer it to a bowl and let it cool in the fridge. Once cooled, fold in the sliced strawberries.
3. Make the Cream Cheese Frosting: In a large mixing bowl, whip the heavy cream until soft peaks form. Add 1/2 cup of powdered sugar and continue beating the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. NOTE: The cream cheese should be room temperature before starting this step so that it’s not lumpy. Add the remaining powdered sugar and beat until creamy then fold in the whipped cream until combined.
4. Assemble the Cake: Spread the frosting over the top of the cooled cake then spread the strawberry mixture over the top of the frosting. Stick the cake back into the fridge to chill for at least 3 hours. Slice, serve and enjoy!
   • BONUS: Make this cake up to a whole date ahead of time if needed! Just cover it tightly with plastic wrap and store in the fridge until ready to serve.

The complete recipe can be found in the recipe card at the end of the post.

What Size Cake Should I Make?

I almost always go with a simple 9×13 cake for this recipe but you could bake the cake recipe in a bundt pan and be extra fancy. You could bake it in 2 8-inch round pans and do a layered cake with frosting and strawberries between the layers and on top. You could even bake them in cupcakes and make individual cakes. Choose whatever type of cake fits the occasion!

What is the Proper Cake for Strawberry Shortcake?

There is no one right way to eat strawberry shortcake! That’s the good news! You can use vanilla pound cake, angel food cake, biscuits or white cake. You can do individual servings or large cakes to serve a crowd. I love this strawberry shortcake cake because it’s so easy to make and it’s always a hit! Make the strawberry shortcake recipe you love best!

Tips for Making Strawberry Shortcake Cake

I often hear that people don’t like strawberry shortcakes because the cake gets soggy. I personally like when the strawberry juices seep into the cake and make it all delicious, but with this cake recipe, the cream cheese frosting creates a barrier between the cake and strawberries, so sogginess avoided!

If you aren’t a fan of cream cheese frosting, feel free to use stabilized whipped cream instead. Vanilla buttercream frosting would also work perfectly!

Storing Strawberry Shortcake

With the cream cheese frosting, leftovers should be stored in the refrigerator covered or in an airtight container. It will keep for 3-4 days.

Can I Freeze Strawberry Shortcake?

The cake by itself can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in foil and store it in the freezer. Let it thaw and then top with the whipped cream cream cheese frosting and the strawberry topping.

Strawberry shortcake is typically a summer dessert, but don’t restrict yourself! Strawberry shortcake cake is great for any occasion…a birthday, a bridal shower, a Sunday night indulgence. Fluffy vanilla cake, cream cheese whipped cream frosting, and fresh strawberries make this a must-try for any berry lover any time of year!.

More Strawberry Desserts to Try:

• Strawberries and Cream Jello Cake
• Strawberry Icebox Pie
• Strawberry Cheesecake Bars
• Mini Strawberry Cheesecakes
• Summer Strawberry Cookies

Watch How This Strawberry Shortcake Cake Recipe is Made…

Smoked salmon is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or part of a main course. Learn how to smoke salmon at home with our easy-to-follow recipe and video tutorial below.

We start this recipe with a dry brine that loads the salmon fillets with flavor and prepares them to soak in all the smoky flavor. This is a hot-smoked salmon recipe made on a wood pellet smoker.

We have covered all our bases when it comes to salmon here on the blog. We have air fryer salmon, grilled salmon, baked salmon, salmon in a salad, salmon bowls and stuffed salmon. We have been working on a smoked salmon recipe for years, and we have finally nailed it!

Ingredients for Smoked Salmon

Aside from the salmon filets, you’ll need just a few ingredients for the dry brine rub and then a few ingredients for the seasoning mix you rub all over it before smoking it. Here is what you will need:

Dry Brine

• Kosher Salt: adds flavor
• Brown Sugar: adds sweetness and flavor
• Black Pepper: adds flavor and tiny bit of heat

Smoked Salmon

• Salmon Filets: You can get smaller individual filets or get one big filet and then slice it into servings afterward
• Dijon Mustard: adds flavor
• Butter: adds rich flavor and helps keep the salmon moist
• Brown Sugar: adds a little sweetness and helps caramelize the outside of the salmon
• Dill: I almost always prefer fresh herbs for recipes, but for this one, I prefer dried dill.
• Smoked Paprika: adds more smoky flavor
• Salt and Black Pepper: adds flavor
• Maple Syrup: used to baste the fillets as they smoke

The measurements for each ingredient can be found in the recipe card at the end of the post.

What is the Best Salmon for Smoking?

I always look for farm-raised salmon when it comes to smoking. They tend to have a higher fat content which helps them stay tender and flaky through the smoking process. King salmon is my go-to. Coho or Atlantic salmon is my backup. You want to avoid really lean salmon like sockeye salmon.

Why Brine Salmon

This brining process will eliminate some of the moisture from the inside of the fish while simultaneously infusing it with salt, which will help preserve the salmon and its moisture and help create a pellicle (see section below).

What is a Pellicle?

A pellicle is a thin layer of protein that forms on fish or poultry that keeps protein inside the salmon while helping the salmon take on the smoke. This process will allow smoke to better adhere to the surface of the meat during the smoking process.

How Long to Dry Brine Salmon Before Smoking?

Allow at least 20 minutes and up to 24 hours for the brining solution to penetrate the fish. Using small filets means that you can get away with 1-3 hours, but using whole filets that are 3-5 pounds will take longer.

Can You Dry Brine Salmon Too Long?

Unfortunately, yes, you can brine any meat, but especially fish for too long. Smoked salmon brine has a lot of salt in it, so leaving the fish in the fridge for longer than 48 hours will lead to an unbearably salty flavor and unsavory texture.

How to Smoke Salmon

Sometimes cooking salmon can seem a little overwhelming, but I swear it doesn’t need to be! I’m here to walk you through each step so that it turns out perfect every time. Here are the steps:

For the Brine

1. Mix: Add all the ingredients for the brine to a small bowl and stir to combine.
2. Wrap: Lay a piece of plastic wrap down on the counter and sprinkle the dry rub all over it. Lay the pieces of piece flesh side down on the dry rub and then wrap tightly in the plastic wrap.
3. Refrigerate: Place the wrapped salmon in the fridge and let it cure for 4-6 hours.
4. Rinse: Remove the salmon from the fridge, rinse of the dry brine and pat the fish dry with paper towels.
5. Rest: Place the fillets on a cooling rack skin side down and place it in the fridge overnight so that the pellicle can form.
   • PRO TIP: Be sure to put the fish on a wire rack! You want air to circulate well all around the fish.

For the Salmon

1. Combine: Add all the ingredients for the butter mixture into a small bowl and stir to combine.
2. Rub: Spread the mixture all over the flesh side of each salmon filet.
3. Preheat: Set your Traeger pellet smoker to 225 degrees F. Place the salmon on the grill grates of the smoker skin side down for 3-4 hours.
4. Baste: Using a pastry brush, baste the salmon after an hour with maple syrup. Baste another time or two as it finishes smoking.
5. Rest: When the internal temp reaches 145 degrees F, remove from the smoker and allow it to rest on a cooling rack for 5-10 minutes before serving.

The complete recipe can be found in the recipe card down below so keep scrolling for all the details. You can also save or print the recipe there.

What Temperature Should Salmon Be Cooked To?

The USDA recommends 145 degrees Fahrenheit. If you are concerned about food safety, then cook the meat to the recommended temperature. However, many cook salmon to an internal temperature no greater than 135 degrees because if you trust your sourcing and know it is of high quality you can cook the meat to medium.

What is the Best Wood for Smoking Salmon?

Apple, cherry and pecan wood pellets are great choices though I also love maple or a combination of woods.

How to Serve Smoked Salmon

Smoked salmon is great because it can be a main dish or a delicious appetizer or snack.

The classic way to serve smoked salmon is with thin crackers and cream cheese. You can also add elements like sliced onions, fresh herbs, or lemon wedges which really brightens up the dish.

Want a fun night with friends? Place the crackers, cream cheese, and smoked salmon on a cutting board, and let your family or guests enjoy building their own creation.

Storing and Reheating

Leftover salmon should be stored in an airtight container in the fridge. It will keep for up to 3 days.

You can eat salmon either cold or hot. I like to keep salmon cold and flake it into a salad for lunch. You can also reheat it, the best way is to use the oven. Place a wire cooling rack on a baking sheet and add a little water to the baking sheet. Place the salmon on top of the cooling rack and heat in the oven preheated to 325 degrees F for 5-10 minutes depending on the size of your fillets.

This easy smoked salmon recipe is a delicious and versatile dish that can be enjoyed on its own or incorporated into various recipes. Learn how to make your own smoked salmon at home with this easy and flavorful recipe. The combination of sweet and smoky is irresistible!

More Smoker Recipes You’ll Love

• Smoked Chicken Breasts
• Traeger Smoked Ribs
• Smoked Beef Brisket
• Smoked Chicken Thighs
• Dry Rub Smoked Chicken Wings
• Brazilian Smoked Tri Tip
• Smoked Whole Chicken

Now Watch How These Steps are Done…

The BEST Family Favorite Salad recipe ever! This easy salad is made with fresh romaine lettuce, two kinds of cheese, crispy bacon, sweet tomatoes, crunchy toasted almonds, and fresh cucumbers all tossed with a healthy lemon vinaigrette.

My mom would often say that she’s not a great salad maker, which is not true. Her strawberry feta poppyseed salad is hands down one of my favorite salads ever. I cannot beg you enough to make it. Oh and she’s famous for her Bowtie Chicken Pasta Salad too.

The Process

I began testing simple family salad recipes that even kids would like a few years ago, but no matter how hard I tried to find something simple it always ended up a bit more involved. Tell me you love to cook without telling me you love to cook…

So I’d circle back to Cooking Classy’s recipe for Salad de Maison, and forget about my own search for a bit. With time I realized that her recipe really is just the best for a simple, healthy, quick and easy salad recipe.

Cheese in salad is a big win for me, but which cheese is best? I tried all the different varieties; cheddar completely overpowered the salad, swiss hit all the wrong notes, havarti was soft and didn’t fall through the salad like I wanted.

I finally settled on two cheeses that I think transform this salad: Manchego and Parmesan cheese. Listen, manchego can be bought old or young, you will need to decide if you like the more mild or more pungent. I prefer the younger manchego to be honest, but both are deliciously mild. The parmesan adds that salty, nutty note your salad needs to pump up the flavor.

What Do I Need to Make Salad de Maison?

We’ve talked about a lot of the ingredients needed for this simple green salad recipe, but here is a complete list so you know what you need:

• Slivered Almonds
• Bacon
• Romaine Hearts
• Roma Tomatoes or Cherry Tomatoes
• English Cucumber
• Manchego Cheese

Lemon Dressing

• Light Extra-Virgin Olive Oil
• Fresh Lemon Juice
• Dijon Mustard
• Honey
• Salt
• Black Pepper

I love the BLT flavor that all the ingredients have when they’re combined! The measurements and details for each ingredient can be found in the recipe at the end of the post.

How to Make The Best Salad [Salad de Maison]

Before you get started with this salad, make sure you have cooked the bacon and toasted the almonds. It seems a little silly to include the steps for making a salad, but just in case you need it…

1. Combine all the ingredients for the salad in a bowl.
2. In a separate small bowl, combine all the ingredients for the dressing and whisk to combine.
3. Drizzle the dressing over the salad and toss to combine.

The complete instructions with the full list of recipe ingredients can be found in the recipe card at the end of the post.

Variations

Salads are so adaptable depending on what you have in the fridge and what your family loves. Feel free to add more veggies (carrots, red onions, peas, snap peas, celery, etc), add avocado, add croutons, swap the almonds for a different type of nut or add sunflower seed or pepitas, etc.

You can also add some grilled chicken or grilled steak and make this salad into a main dish.

Tips for the Perfect Salad

Whenever I plan to test a new salad recipe, I always make sure there is something crunchy, something creamy, some acidity, something nutty and many fresh veggies. You can’t go wrong if you include all those things. Here are a few more tips for this recipe:

• Rinse and dry the lettuce. You can either pat the lettuce dry or use a salad spinner. If the lettuce is wet, the salad dressing won’t cling to it.
• Don’t skip toasting the almonds. It really amplifies the flavor!
• Grate the cheese yourself. If you buy the pre-shredded cheese, it has a little different flavor.
• Once the dressing has been added, serve immediately. If it sits too long, the dressing will start to wilt the lettuce.

Can I Halve or Double the Recipe?

Yes, absolutely! Scale up or scale down depending on the size of crowd you plan to feed. I also like to have all the ingredients prepped in the fridge so I can throw a bowl of salad together for lunch some days.

What to Serve with Salad de Maison

This salad recipe makes the perfect side dish with just about any meal. It can go with comfort food like classic meatloaf, chicken pot pie, or beef stroganoff. It also is great with anything off the grill or smoker like smoked beef brisket, marinated smoked chicken thighs, or the best grilled steak.

Storage Tips

Once the dressing has been added to the salad, it won’t last more than a day. If you know you’re going to have leftovers, I recommend storing the dressing and all the ingredients separately in the refrigerator and assembling right before serving.

This salad is also a great make ahead recipe. Rince, chop and dry the lettuce and store it in an airtight container in the fridge. Make the dressing and store in the fridge. Cook the bacon and toast the almonds and store them in separate containers. Then just assemble everything before serving.

The best salad recipes don’t have to be fancy or complicated to be downright delicious! This salad de maison recipe checks all the boxes for a perfect salad and the homemade lemon vinaigrette is perfection!

More Salad Recipes to Devour:

• Loaded Cowboy Salad
• Tomato Cucumber Salad
• Easy Greek Pasta Salad
• Elote Mexican Grilled Corn Salad
• Best Broccoli Salad
• Chopped Chinese Chicken Salad
• Spinach Berry Salad
• Best Macaroni Pasta Salad
• Teriyaki Chicken Pasta Salad
• Smoked Chicken Kale Salad

Watch the Video Here