Sage Kelly, 3003 Emmons Avenue, Brooklyn, New York, NY (2026)

09/25/2024

Chocolate Cherry Cheesecake Bars
These luscious bars combine sweet cherries, creamy cheesecake, and indulgent chocolate for a delightful treat!

Ingredients
For the Chocolate Crumble Mixture:

3 cups flour
⅔ cup cocoa powder
¾ cup firmly packed brown sugar
1½ cups cold butter
For the Cheesecake Filling:

2 cups (1 pound) cream cheese, softened
1 cup white sugar
2 tbsp vanilla extract
2 tbsp lemon juice
2 large eggs
1⅓ cups fresh or frozen cherries, quartered
For the Chocolate Drizzle (Optional):

½ cup chocolate chips
2 tbsp whipping cream
Instructions
1. Prepare the Crumble:
Preheat your oven to 350°F (175°C).
In a food processor, pulse together the flour, cocoa powder, brown sugar, and cold butter until crumbly. Alternatively, use a pastry knife to cut the butter into the dry ingredients.
Reserve 1 cup of the crumble mixture for topping later.
Press the remaining crumble mixture into the bottom of a greased or parchment-lined 9x13 inch baking pan.
Bake for 25 minutes. Let it cool for a few minutes while preparing the cheesecake filling.
2. Make the Cheesecake Filling:
In a mixing bowl, beat together the cream cheese, white sugar, lemon juice, and vanilla extract until smooth.
Add the eggs, beating until fully incorporated.
Spread the cheesecake mixture evenly over the pre-baked crust.
Sprinkle the chopped cherries evenly over the cheesecake layer.
Use your hands to press together the reserved crumble mixture, then break it into small pieces and sprinkle over the top.
3. Bake:
Lower the oven temperature to 325°F (160°C) and bake for an additional 35 to 40 minutes, or until the cheesecake is set in the center.
Let the bars cool completely in the pan before cutting.
4. Optional Chocolate Drizzle:
For the drizzle, melt the chocolate chips and whipping cream in a double boiler. Once melted, spoon the mixture into a piping bag (or a Ziploc bag with a corner snipped off) and drizzle over the cooled bars.
Storage
Refrigerate in an airtight container. These bars freeze well too!
Enjoy your Chocolate Cherry Cheesecake Bars! 🍫🍒

09/11/2024

Glazed Donuts with chocolate sprinkles! 🍩✨

Ingredients
For the Donuts:
2 cups all-purpose flour 🌾
1/2 cup granulated sugar 🍚
1 tablespoon baking powder 🚀
1/2 teaspoon salt 🧂
1/2 teaspoon ground nutmeg (optional) 🍂
1/2 cup whole milk 🥛
2 large eggs 🥚
1/4 cup unsalted butter, melted 🧈
1 teaspoon vanilla extract 🍦
For the Glaze:
1 cup powdered sugar 🍬
2 tablespoons milk 🥛
1 teaspoon vanilla extract 🍦
Chocolate sprinkles for topping 🍫
Directions
Prepare the Donuts:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a donut pan. 🔥
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. 🥄
Mix Wet Ingredients:
In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Mix well. 🎉
Combine Mixtures:
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix! 🍩
Fill the Pan:
Spoon the batter into the prepared donut pan, filling each donut cavity about 2/3 full. 🌟
Bake:
Bake for 10-12 minutes, or until the donuts are golden and a toothpick inserted comes out clean. Allow to cool for a few minutes in the pan before transferring to a wire rack. ⏳
Prepare the Glaze:
Make the Glaze:
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk until you reach the desired consistency. 🍶
Glaze the Donuts:
Glaze the Donuts:
Dip the top of each cooled donut into the glaze, allowing the excess to drip off. Place on a wire rack. 🌈
Add Sprinkles:
Immediately sprinkle chocolate sprinkles on top of the glazed donuts before the glaze sets. 🍫
Enjoy!
These Glazed Donuts are perfect for breakfast or a sweet treat any time of day! Enjoy them fresh! 🍩✨

09/11/2024

Chocolate Peanut Butter Cheesecake Cake

Ingredients

**For the Chocolate Cake Layers:**
- 1 box (15.25 oz) chocolate cake mix (plus ingredients required on the box, usually eggs, oil, and water)

**For the Peanut Butter Cheesecake Layer:**
- 2 (8-ounce) packages cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream

**For the Chocolate Ganache:**
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips

**For Garnish (optional):**
- Chopped peanuts
- Whipped cream

# # # # Instructions

1. **Prepare the Cake Layers:**
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Prepare the chocolate cake mix according to the package directions.
- Divide the batter evenly between the prepared cake pans.
- Bake according to package instructions or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. **Prepare the Peanut Butter Cheesecake Layer:**
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the creamy peanut butter and granulated sugar, and beat until well combined.
- Add the eggs, one at a time, beating on low speed after each addition.
- Mix in the vanilla extract and sour cream until smooth.
- Pour the cheesecake batter into a greased 9-inch springform pan.
- Bake for 45-50 minutes, or until the center is set and the edges are lightly golden. The center should still have a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. Then remove it from the oven and refrigerate for at least 4 hours, or overnight.

3. **Prepare the Chocolate Ganache:**
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
- Remove from heat and stir in the semi-sweet chocolate chips until smooth and glossy.
- Let the ganache cool slightly before using.

4. **Assemble the Cake:**
- Place one layer of chocolate cake on a serving plate or cake stand.
- Remove the peanut butter cheesecake from the springform pan and place it on top of the chocolate cake layer.
- Top with the second layer of chocolate cake.
- Spread the cooled chocolate ganache evenly over the top and sides of the cake.

5. **Garnish and Serve:**
- Optionally, garnish with chopped peanuts and whipped cream.
- Chill the cake for about 30 minutes to allow the ganache to set before serving.

This Chocolate Peanut Butter Cheesecake Cake is a luxurious dessert that combines the richness of chocolate and peanut butter with the creamy texture of cheesecake. It’s perfect for birthdays, celebrations, or any time you want a spectacular treat. Enjoy!

09/11/2024

Irresistible Cherry Cheesecake 😋🍒

Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 cup cherry pie filling
Fresh cherries and whipped cream for garnish
Directions:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and beat until combined.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream and heavy cream until the batter is smooth.
Pour half of the cream cheese mixture over the crust. Drop spoonfuls of cherry pie filling over the batter. Pour the remaining batter on top and use a knife to swirl the cherry filling into the batter.
Bake in the preheated oven for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight before serving. Garnish with fresh cherries and whipped cream.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes

Kcal: 450 kcal | Servings: 12 servings

09/10/2024

Lasagna Burger
Ingredients:
Bread

1 ciabatta bun
1 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Sauce

2 tablespoons olive oil
2 cloves garlic, minced
Black pepper, to taste
14 oz canned crushed tomatoes
Salt, to taste
Red pepper flakes, to taste
Oregano, to taste
Other

1/3 pound ground beef, divided into two portions
1/4 pound hot Italian sausage
1 lasagna noodle, boiled and drained
3 slices mozzarella cheese
1 tablespoon ricotta cheese
Instructions:
Prepare the Bread: Cut the ciabatta bun in half and spread butter on each side. Sprinkle with garlic powder and Italian seasoning. Broil on high for a few minutes until golden brown.

Make the Sauce: Heat olive oil in a pan over low heat. Add minced garlic and black pepper, cooking for about 3 minutes without browning the garlic. Stir in crushed tomatoes, salt, red pepper flakes, and oregano. Simmer for 10 minutes.

Prepare the Lasagna Noodle: Cut the boiled lasagna noodle into 3 pieces and add them to the sauce. Let them soak in the sauce.

Cook the Meat: Form balls from the ground beef and Italian sausage. Heat a cast iron pan until very hot and add a high-heat oil like peanut oil. Add the meatballs to the pan, cooking for 1 minute. Flip and flatten each ball into a patty. Cook for 1 more minute, flip again, and top each patty with a slice of mozzarella cheese.

Assemble the Burger: Remove the lasagna noodles from the sauce and let them cool on a plate. Start with the bottom half of the ciabatta bun. Place one beef patty on it, followed by a piece of lasagna and a tablespoon of ricotta cheese. Add the sausage patty, another lasagna piece, and another tablespoon of ricotta. Top with the second beef patty, another piece of lasagna, and ricotta cheese. Finish with the top half of the ciabatta bun. Allow the burger to cool for a few minutes before serving to help it hold together

09/10/2024

Peach Cobbler Cheesecake 🍑

How can you elevate a classic peach cobbler? By turning it into a decadent cheesecake, of course! This Peach Cobbler Cheesecake is the ultimate dessert mashup, perfect for any occasion!

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
For the Peach Cobbler Topping:

4-5 ripe peaches, peeled, pitted, and sliced
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp cornstarch
1 tsp vanilla extract
For the Crumble Topping:

1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1/2 tsp ground cinnamon
Directions:

Prepare the Crust:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
Bake for 10 minutes, then remove from the oven and let cool.
Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Prepare the Peach Cobbler Topping:

In a large bowl, toss the sliced peaches with the granulated sugar, cinnamon, nutmeg, cornstarch, and vanilla extract until well coated.
Spoon the peach mixture evenly over the cheesecake filling.
Prepare the Crumble Topping:

In a small bowl, combine the flour, rolled oats, brown sugar, melted butter, and cinnamon. Mix until the mixture forms coarse crumbs.
Sprinkle the crumble topping evenly over the peaches.
Bake the Peach Cobbler Cheesecake:

Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
Serve:

Carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate.
Slice and enjoy the creamy, peachy goodness with a buttery crumble topping.
Tips:

For extra flavor, add a dash of bourbon or rum to the peach topping.
Serve with a scoop of vanilla ice cream for an even more indulgent treat.
Store leftovers in the refrigerator for up to 5 days.
Enjoy your Peach Cobbler Cheesecake! 🍑

09/10/2024

Strawberry Cheesecake Poke Cake 🍓

Ingredients:
For the Cake:

1 box white cake mix
Ingredients listed on the cake mix box (eggs, oil, water)
For the Filling:

1 (14 oz) can sweetened condensed milk
1 cup strawberry topping
For the Topping:

8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping
Fresh strawberries for garnish

Instructions:
Prepare the Cake:

Bake the white cake according to the instructions on the box. Once baked, let it cool for 10 minutes.
Using the end of a wooden spoon, poke holes all over the cake.
Pour the sweetened condensed milk over the cake, making sure it fills the holes.
Spread the strawberry topping over the cake, allowing it to seep into the holes. Refrigerate the cake while preparing the topping.

Prepare the Topping:

In a mixing bowl, beat the cream cheese until smooth.
Add the powdered sugar and vanilla extract, mixing until well combined.
Fold in the whipped topping until the mixture is smooth.
Spread the topping over the chilled cake.
Refrigerate the cake for at least 4 hours or overnight to set.
Before serving, garnish with fresh strawberries. Enjoy!

09/10/2024

🍞 Cinnamon French Toast Bites 🍞
Perfect bite-sized treats that taste like mini cinnamon doughnuts!
Ingredients:
4 thick slices of slightly stale white bread (1" thick)
2 large eggs (or 3 small eggs)
1/4 cup milk
Pinch of salt
1/4 cup white sugar
1/2 tsp cinnamon powder
3 tbsp butter, separated
Maple syrup for serving
Directions:
Cut crust off bread and cut each piece into 9 cubes.
Whisk eggs, milk, and salt in a medium bowl.
Combine sugar and cinnamon in a shallow bowl.
Melt 1.5 tbsp butter in a pan over medium-high heat, avoiding browning.
Toss half the bread cubes in the egg mixture, shaking off excess.
Sauté bread cubes in the pan until browned on all sides (2-3 minutes).
Transfer to sugar mixture, toss to coat, and place on a plate.
Repeat with remaining bread cubes.
Serve immediately with maple syrup for dipping.
Key Takeaway: These French Toast Bites are a delightful and easy-to-make treat, perfect for breakfast or a snack, combining the flavors of cinnamon and sugar with the fun of bite-sized pieces.

09/10/2024

Banana Pecan Caramel Layer Cake🍌🍰
Ingredients:
For the Cake:
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 ½ cups mashed ripe bananas (about 3 large bananas)
1 cup buttermilk
1 cup chopped pecans
For the Caramel Frosting:
1 cup unsalted butter
2 cups packed light brown sugar
½ cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped pecans (for garnish)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.
Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes
Kcal: 600 kcal per serving | Servings: 12

09/10/2024

🍰 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑷𝒆𝒂𝒏𝒖𝒕 𝑩𝒖𝒕𝒕𝒆𝒓 𝑪𝒖𝒑 𝑮𝒂𝒍𝒂𝒙𝒚 𝑪𝒂𝒌𝒆 🍰

Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup mini peanut butter cups, chopped

For the frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract

For decoration:
- Blue, purple, and black food coloring
- Edible silver stars
- Mini peanut butter cups
- Chocolate ganache

Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in boiling water until well combined. Fold in chopped peanut butter cups.
3. Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. For the frosting: In a mixing bowl, cream butter and peanut butter until smooth. Gradually add powdered sugar, alternating with heavy cream. Mix in vanilla extract until creamy and smooth.
5. Level the cakes if needed, then stack and frost them with the peanut butter frosting. Chill the cake for 30 minutes.
6. Divide the remaining frosting into three bowls. Tint one bowl with blue food coloring, one with purple, and one with black.
7. Using an offset spatula, spread the colored frosting randomly on the cake to create a galaxy effect.
8. Drizzle chocolate ganache over the top of the cake and let it drip down the sides.
9. Decorate with edible silver stars and mini peanut butter cups.

Prep Time: 45 minutes | Baking Time: 30-35 minutes | Total Time: Approximately 2.5 hours | Servings: 12 slices

09/10/2024

Sausage Cream Cheese Crescents 😍😋

Ingredients 📋
1 lb ground sausage
1 package (8 oz) cream cheese, softened
2 cans (8 oz each) refrigerated crescent roll dough
1/2 cup shredded cheddar cheese (optional)
Instructions 🥣
Preheat Oven:
Preheat your oven to 375°F (190°C).
Cook Sausage:
In a large skillet over medium heat, cook the ground sausage until fully cooked, breaking it up into small pieces as it cooks. Drain any excess grease.
Mix with Cream Cheese:
In a medium mixing bowl, combine the cooked sausage and the softened cream cheese until well mixed. If desired, fold in the shredded cheddar cheese.
Prepare Crescent Rolls:
Unroll the crescent roll dough and separate it into individual triangles.
Fill Crescents:
Place a generous tablespoon of the sausage and cream cheese mixture onto the wide end of each crescent roll triangle. Roll up the dough, starting at the wide end, and place the crescents on an ungreased baking sheet.
Bake:
Bake in the preheated oven for 11-13 minutes, or until the crescents are golden brown.
Serve:
Serve warm and enjoy!
Kcal: 300 kcal per serving | Servings: 16

09/10/2024

Fraisier Cake Recipe 🎂🍓🍰

Total Time: 4 hours (including cooling time)
Servings: 8

Ingredients
Almond Biscuit:

75 grams (2.65 ounces) almond flour 🌰
75 grams (2.65 ounces) powdered sugar 🍬
1 egg 🥚
40 grams (1.40 ounces) egg yolks 🟡
60 grams (2.10 ounces) flour 🌾
140 grams (4.95 ounces) egg whites 🤍
50 grams (1.75 ounces) sugar 🍭
Strawberry Layer:

25 grams (0.90 ounces) strawberry puree 🍓
50 grams (1.75 ounces) sugar 🍬
50 grams (1.75 ounces) water 💧
Strawberry-Raspberry Layer:

200 grams (7.05 ounces) raspberry puree 🍇
100 grams (3.55 ounces) strawberry puree 🍓
40 grams (1.40 ounces) sugar 🍭
8 grams (0.30 ounces) pectin 🧪
Chocolate Crème:

120 grams (4.25 ounces) milk 🥛
6 grams (0.20 ounces) agar 🌿
200 grams (7.05 ounces) white chocolate 🍫
240 grams (8.45 ounces) cold fresh cream 🧁
Equipment:

30x40 cm (12x16 inch) mold (pre-freeze) 🧊
Baking sheet 🍽️
Parchment paper 🧻
Hand mixer or stand mixer 🎛️
Small saucepan 🍲
Spatula 🥄
Blender 🍹
Instructions
Prepare the Freezer and Mold
Place the 30x40 cm (12x16 inch) mold in the freezer to chill. A cold mold helps the layers set evenly. ❄️
Make the Almond Biscuit
Preheat your oven to 190°C (374°F). 🔥
Whip the egg yolks and egg with powdered sugar until thick and pale. Gently fold in almond flour and regular flour. 🌰🍚
In a separate bowl, whip the egg whites with sugar until stiff peaks form. Gently fold this into the yolk mixture. 🥄
Spread the batter evenly on a baking sheet lined with parchment paper, about 0.5 mm (0.2 inches) thick. 📏
Bake until golden brown. Cool on parchment paper, then transfer to the freezer in the mold. 🕒
Prepare the Strawberry Layer
Boil the water and sugar in a saucepan until the sugar dissolves. Remove from heat and mix in the strawberry puree. Let it cool. 🍓💦
Brush the syrup over the frozen biscuit. Return to the freezer. ❄️
Make the Strawberry-Raspberry Layer
Combine raspberry and strawberry purees with sugar and pectin in a saucepan. Heat and cook for 3-4 minutes, stirring. Let it cool completely. 🍓🍇🕒
Spread this layer over the frozen biscuit and return to the freezer. ❄️
Prepare the Chocolate Crème
Soak the agar in cold water. 💧
Boil the milk, then stir in chopped white chocolate until melted. Add soaked agar and mix well. 🍫🥛
Blend to emulsify without incorporating air. Let it cool. 🌀
Whip cold cream to soft peaks and fold into the chocolate mixture. Reserve a couple of tablespoons of crème. 🍦
Assemble the Cake
Cut the biscuit into 4 cm (1.6 inch) strips. If necessary, freeze to make handling easier. ❄️✂️
Line a baking sheet or cutting board with plastic wrap. Roll the first biscuit strip into a spiral. Wrap the next strip around it, sealing seams with reserved crème. Continue until all strips form a spiral. 🔄
Press layers firmly together and freeze until solid (preferably overnight). 🕒❄️
Serving
Transfer the cake to a serving platter. Decorate with fresh strawberries and refrigerate until ready to serve. 🍓🎉
Enjoy your Fraisier Cake as a show-stopping dessert for special occasions or a delightful treat with your favorite coffee! ☕🍰

Sage Kelly

09/25/2024

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