Type what you have

Ingredients

• ✓ strawberry jam
• vanilla pudding mix
• strawberry
• sugar

Instructions

1. 1 Prepare vanilla pudding according to package directions, except do not chill.
2. 2 In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
3. 3 In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

By Jacqui

Ingredients

• ✓ strawberry jam
• strawberry
• white sugar
• milk
• vanilla pudding mix
• whipped topping
• angel food cake
• blueberry

Instructions

1. 1 Toss together strawberries and sugar in a medium bowl; refrigerate for 30 minutes.
2. 2 Beat together milk and pudding mix in a large bowl with a whisk for about 2 minutes; fold in whipped topping until incorporated.
3. 3 Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto the cut side of 1 layer, putting it together with one of the remaining layers; cut into 2-inch pieces. Spread jam onto remaining layer and also cut into 2-inch pieces; sandwich pieces together.
4. 4 Layer about 1/2 of the sandwiched cake pieces into the bottom of a trifle bowl; top with a layer of about 1/2 of the strawberries. Spread a layer of pudding mixture atop strawberries. Repeat layering. Top with blueberries.
5. 5 Cover the bowl with plastic wrap and refrigerate for 4 hours.

By auntie

Ingredients

• ✓ strawberry jam
• cooking spray
• butter cake mix
• egg
• milk
• butter
• powdered sugar
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
2. 2 Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
4. 4 Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
5. 5 Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
6. 6 Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
7. 7 Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.

By Yoly

Ingredients

• ✓ strawberry jam
• semisweet chocolate
• butter
• graham cracker pie crust
• cream cheese
• sour cream
• white sugar
• vanilla bean paste
• strawberry

Instructions

1. 1 Place 2 ounces chocolate and 2 tablespoons butter in a microwave-safe bowl. Microwave on 30% power for 2 ½ minutes, stirring occasionally, until melted. Spread chocolate mixture over bottom and up sides of pie crust; place crust in the freezer.
2. 2 Beat cream cheese in a large bowl using an electric mixer until smooth; beat in sour cream, sugar, and vanilla bean paste. Pour cream cheese filling into chilled crust.
3. 3 Combine strawberries and jam in a bowl; spread over cream cheese filling.
4. 4 Combine remaining 1 ounce chocolate and remaining 1 tablespoon butter in a microwave-safe bowl. Microwave on 30% power, about 1 minute, until melted. Drizzle chocolate mixture over pie with a spoon. Refrigerate before serving, about 30 minutes.

By Erica Brown

Ingredients

• ✓ strawberry jam
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• powdered sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
3. 3 Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
4. 4 Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
5. 5 Bake cookies in the preheated oven until edges are golden, 8 to 10 minutes.
6. 6 Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

By Mari

Ingredients

• ✓ strawberry jam
• graham cracker crumb
• sugar
• butter
• cream cheese
• sugar
• flour
• vanilla
• sour cream
• egg

Instructions

1. 1 Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan. Bake for 10 minutes.
2. 2 Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
3. 3 Bake until center is almost set, about 40 minutes. Cool completely. Refrigerate at least 4 hours or overnight.
4. 4 Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

By Philadelphia

Ingredients

• ✓ strawberry jam
• pie crust
• rhubarb
• strawberry
• egg
• white sugar
• milk
• all-purpose flour
• nutmeg
• butter
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
2. 2 Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
3. 3 Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
4. 4 Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
5. 5 Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

By John Mitzewich

Ingredients

• ✓ strawberry jam
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• baking soda
• strawberry
• white sugar
• cornstarch
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
3. 3 Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
4. 4 Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
5. 5 Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.

By Kim

Ingredients

• ✓ strawberry jam
• heavy cream
• cream cheese
• milk
• confectioners' sugar
• all-purpose flour
• white sugar
• baking powder
• salt
• shortening
• buttermilk
• egg yolk
• toothpick
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat heavy cream in a bowl with an electric mixer until stiff peaks form; set aside.
3. 3 Beat cream cheese, milk, 1 ½ teaspoons strawberry jam, and confectioners' sugar in a separate bowl; fold in whipped cream. Cover the bowl; refrigerate until ready to serve.
4. 4 Whisk flour, white sugar, baking powder, and salt together in a bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs.
5. 5 Beat buttermilk and egg yolk together in a separate bowl; stir into flour mixture until just mixed.
6. 6 Turn dough out onto a lightly floured surface; knead 5 to 6 turns. Pat or roll dough into a ½-inch thick round. Cut 1-inch biscuits using a biscuit cutter; place on a baking sheet.
7. 7 Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool for 10 minutes; transfer to a wire rack to cool completely.
8. 8 Halve biscuits. Skewer 1 biscuit bottom, 1 strawberry slice, and 1 biscuit top onto each toothpick.
9. 9 Stir remaining 1 tablespoon strawberry jam into cream cheese dip; serve with shortcake skewers.

By geranium

Ingredients

• ✓ strawberry jam
• white cake mix
• water
• egg
• vegetable oil
• white chocolate
• butter
• heavy cream
• vanilla extract
• confectioners' sugar
• heavy cream
• cheesecake-flavored pudding mix
• blackberry jam
• red food coloring
• blue food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
2. 2 To make the cupcakes: Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.
4. 4 To make the buttercream: Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.
5. 5 To make the filling: Place a bowl, beaters, and 1 quart of cream in the freezer for 20 minutes.
6. 6 Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.
7. 7 Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.

By Robo-Bo

Ingredients

• ✓ strawberry jam
• all-purpose flour
• sugar
• butter
• chipotle pepper
• lemon curd

Instructions

1. 1 Combine flour and sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
2. 2 Preheat an air fryer to 350 degrees F (190 degrees C).
3. 3 Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into 1/2-inch-wide "fries" about 3- to 4-inch long. Sprinkle with additional sugar.
4. 4 Arrange fries in a single layer in the air fryer basket. Cook until lightly browned, 3 to 4 minutes. Let cool in the basket until firm enough to transfer to a wire rack to cool completely. Repeat with remaining dough.
5. 5 To make strawberry "ketchup," press jam through a fine mesh sieve using the back of a spoon. Stir in ground chipotle. Whip the lemon curd to make it a dippable consistency for the "mustard."
6. 6 Serve sugar cookie fries with the strawberry ketchup and lemon curd mustard.

By Allrecipes

Ingredients

• ✓ strawberry jam
• cooking spray
• cream cheese
• sugar
• egg
• vanilla extract
• sour cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 36 mini muffin cups with paper liners. Coat lightly with cooking spray.
2. 2 Beat cream cheese using an electric mixer in a mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time. Mix in 1 1/2 teaspoons vanilla extract. Spoon batter into tins, filling each cup 2/3 full.
3. 3 Bake in the preheated oven until set, about 30 minutes.
4. 4 Combine sour cream and 1/2 teaspoon vanilla extract in a bowl; stir well. Spoon 1/4 teaspoon of mixture onto each cupcake. Top each with a small dollop of jam. Refrigerate until ready to serve.

By Kay5103

Ingredients

• ✓ strawberry jam
• butter
• cream cheese
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 Beat butter and cream cheese in a bowl with an electric mixer until light and fluffy. Add flour gradually, beating well after each addition.
3. 3 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into the center of each circle. Fold the opposite edges together, slightly overlapping. Place 2 inches apart onto the prepared cookie sheet.
4. 4 Bake in the preheated oven for 15 minutes. Remove to wire rack to cool completely, then sprinkle with confectioners' sugar.

By Karen Wood

Ingredients

• ✓ strawberry jam
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• green decorator sugar

Instructions

1. 1 In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Divide dough in half and wrap in plastic. Refrigerate dough for three hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets or line them with parchment paper.
3. 3 On a floured surface, roll out half of the dough to 1/8 inch thickness. Cut dough into star shapes using a 3- to 4-inch star cookie cutter. Using a 1- to 2-inch star cookie cutter, cut a star into the center of half of the big stars. Place the full stars on one cookie sheet and the "tops"--the cookies with the center cutouts--on another. Sprinkle colored sugar on the star tops, if desired.
4. 4 Bake in preheated oven until edges are golden brown, 6 to 8 minutes. Allow cookies to cool completely. (You can re-roll the mini stars cut out of the centers, or bake them separately for about 5 minutes.) Repeat with remaining cookie dough.
5. 5 After cookies cool completely, spread 1 teaspoon of preserves in the center of each full star cookie. Place a cut-out cookie on top of the layer of preserves. Pack cookies between waxed paper in a covered tin to preserve freshness.

By kathy

Ingredients

• ✓ strawberry jam
• all-purpose flour
• powdered sugar
• nut
• salt
• butter
• all-purpose flour
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, powdered sugar, nuts, and salt for base in a large bowl. Add butter and cut in with a pastry blender until mixture resembles cornmeal.
3. 3 Transfer mixture to a 12x18-inch baking sheet and flatten with the palm of your hand into an even layer. You do not need to butter the pan; the dough has enough butter in it so it will not stick.
4. 4 Bake in the preheated oven for 20 minutes. Remove from the oven and let cool for 15 minutes. Leave oven on.
5. 5 Meanwhile, combine 1 cup flour and sugar for topping in a bowl. Add butter and cut in with a pastry blender until mixture resembles coarse crumbs; you do not want big clumps of butter.
6. 6 Spread jam over the cooled base layer, then sprinkle on the topping mixture. Return to the oven and bake until topping is golden brown, 10 to 15 minutes.
7. 7 Let cool for 15 minutes before cutting into 24 bars.

By Anibas

Ingredients

• ✓ strawberry jam
• cake flour
• baking powder
• salt
• egg
• white sugar
• vanilla extract
• milk
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
2. 2 Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
4. 4 Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
5. 5 Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

By BARB MAXWELL

Ingredients

• ✓ strawberry jam
• cranberry
• cranberry juice
• white sugar
• puff pastry
• brie cheese
• white chocolate
• walnut
• sugar

Instructions

1. 1 Combine cranberries, cranberry juice, and 1/2 cup of sugar in a small saucepan over medium heat and bring to a boil. Cook until liquid is reduced almost by half, approximately 15 minutes, stirring occasionally. Remove cranberry reduction from heat and let it cool for 10 to 15 minutes.
2. 2 Once cranberry reduction has cooled, pour it into a food processor along with the strawberry jam and pulse until the mixture is roughly pureed.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper. Unroll puff pastry and place on the prepared baking sheet.
4. 4 Slice Brie cheese into lengthwise pieces and layer on the puff pastry approximately 1/2 inch from the edges. Spoon cranberry reduction over cheese, followed by white chocolate and walnuts. Sprinkle remaining 2 teaspoons of sugar on top.
5. 5 Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

By Sandra Garth

Ingredients

• ✓ strawberry jam
• yellow cake mix
• water
• egg
• vegetable oil
• strawberry
• sugar
• lemon juice
• heavy cream
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes.
4. 4 Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
5. 5 Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined; refrigerate until strawberries are slightly broken down, at least 3 hours.
6. 6 Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy.
7. 7 Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.

By canmcg27

Ingredients

• ✓ strawberry jam
• all-purpose flour
• butter
• brown sugar
• all-purpose flour
• brown sugar
• butter
• almond extract
• salt
• confectioners' sugar
• milk
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix 1 1/4 cups flour, 1/2 cup butter, and 1/3 cup brown sugar together in a bowl; press mixture into a 9-inch square pan.
3. 3 Bake in the preheated oven until browned, about 15 minutes.
4. 4 Spread strawberry jam to within 1/2 inch of edges of baked crust. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1/2 teaspoon almond extract, and salt in a bowl until crumbly. Sprinkle mixture over jam layer.
5. 5 Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely.
6. 6 Whisk confectioners' sugar, milk, and 1 teaspoon almond extract together in a bowl until smooth; drizzle over cooled bars.

By dthomas

Ingredients

• ✓ strawberry jam
• butter
• white sugar
• brown sugar
• peanut butter
• egg
• sour cream
• vanilla extract
• all-purpose flour
• baking powder
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
2. 2 Cream butter, white sugar, and brown sugar together in a bowl using an electric mixer. Beat in peanut butter and egg. Stir in sour cream and vanilla extract.
3. 3 Stir flour, baking powder, and baking soda together in a separate bowl. Add to the peanut butter mixture; stir to blend well.
4. 4 Scoop a teaspoonful of dough and shape into mini balls. Place about 2 inches apart on the prepared baking sheets. Indent the center of each cookie using a chopstick.
5. 5 Bake in the preheated oven until lightly browned, about 15 minutes. Let cool completely, 20 to 30 minutes. Fill each with strawberry jam.

By Homemade Giant

Ingredients

• ✓ strawberry jam
• cake flour
• cinnamon
• baking soda
• nutmeg
• salt
• buttermilk
• sugar
• butter
• egg
• heavy cream
• dark chocolate chip
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.
2. 2 Whisk flour, cinnamon, baking soda, nutmeg, and sea salt together in a bowl to distribute well.
3. 3 Stir jam and buttermilk together in another bowl.
4. 4 Cream sugar and butter together in a separate bowl until fluffy, about 5 minutes. Blend in the eggs, one at a time. Add the flour mixture in 2 parts, alternating with buttermilk and jam mixture in 2 parts. Divide batter between the prepared cake pans.
5. 5 Bake in the preheated oven until centers are slightly firm and a toothpick inserted into the centers comes out clean, about 40 minutes. Cool the cakes in their pans for 30 minutes; remove and let cool on a wire rack for 30 minutes more.
6. 6 Meanwhile, bring cream to a simmer over medium-low heat. Place chocolate chips in a bowl; pour hot cream on top. Let sit, without stirring, for 5 minutes. Stir in concentric circles until ganache is smooth. Let cool.
7. 7 Spread a thin layer of chocolate ganache on cooled cake layers; assemble and frost the top and sides. Sprinkle with toasted almonds.

By shine moon

Ingredients

• ✓ strawberry jam
• mini tart shell
• butter
• white sugar
• egg
• evaporated milk
• vanilla extract
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
2. 2 Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
3. 3 Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

By Freya

Ingredients

• ✓ strawberry jam
• gelatin
• water
• heavy cream
• milk
• white sugar
• lemon zest
• vanilla bean

Instructions

1. 1 Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
2. 2 Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
3. 3 Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.

By Jane Jensen Hoegh

Ingredients

• ✓ strawberry jam
• turbinado sugar
• water
• egg
• salt
• cornstarch
• white sugar
• vanilla extract
• lemon juice
• blueberry
• raspberry
• water
• cream cheese
• butter
• salt
• white sugar
• all-purpose flour

Instructions

1. 1 Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.
2. 2 Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.
3. 3 Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.
4. 4 Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.
5. 5 Refrigerate dough while preparing the filling.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.
8. 8 Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.
9. 9 Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.
10. 10 Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.

By LauraF

Ingredients

• ✓ strawberry jam
• butter
• sugar
• egg yolk
• vanilla extract
• cardamom
• allspice
• all-purpose flour
• pecan

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
2. 2 Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
3. 3 Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
4. 4 Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
5. 5 Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

By Linda K

Ingredients

• ✓ strawberry jam
• milk
• milk
• white sugar
• butter
• lemon
• white bread crumb
• butter
• egg
• sugar

Instructions

1. 1 Heat 1 ¾ cups plus 1 ½ tablespoons milk, 2 ¼ tablespoons white sugar, 2 tablespoons butter, and lemon zest in a saucepan to a boil; remove from heat.
2. 2 Place bread crumbs in a bowl; add milk mixture. Cool completely, at least 20 minutes.
3. 3 Preheat the oven to 338 degrees F (170 degrees C). Grease a baking dish with 1 teaspoon butter.
4. 4 Beat 3 egg yolks together in a small bowl; whisk into bread crumb mixture. Pour ½ bread crumb custard into the prepared pan.
5. 5 Heat jam in a saucepan over medium-low heat until melted, about 2 minutes; pour ½ over bread crumb custard. Add remaining ½ bread crumb custard then remaining ½ jam on top.
6. 6 Bake in the preheated oven for 35 minutes. Remove pudding from oven. Reduce oven temperature to 300 degrees F (150 degrees C).
7. 7 Beat 3 egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add 3 ½ tablespoons superfine sugar, continuing to beat until peaks form. Spread meringue over pudding.
8. 8 Bake in the preheated oven until top is lightly browned, about 10 minutes.

By guywk

Ingredients

• ✓ strawberry jam
• banana chip
• instant coffee granules
• butter
• semisweet chocolate
• heavy cream
• cocoa
• vanilla extract
• milk
• confectioners sugar
• butter
• vanilla extract
• egg
• buttermilk
• banana
• shortening
• white sugar
• salt
• nutmeg
• baking soda
• cinnamon
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
2. 2 Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
3. 3 Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
5. 5 Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.
6. 6 Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.
7. 7 Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.
8. 8 Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.

By Erin Brocklehurst

Ingredients

• ✓ strawberry jam
• pie crust
• all-purpose flour
• almond
• baking powder
• egg
• lemon zest
• butter
• sugar
• almond
• confectioners sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch pie plate.
2. 2 Line the bottom and sides of prepared pie plate with pastry; trim any excess pastry if needed.
3. 3 To make the frangipane: Whisk flour, ground almonds, and baking powder together in a medium bowl. Whisk egg and lemon zest together in a small bowl.
4. 4 Beat butter and sugar with an electric mixer in a bowl until light and fluffy. Gradually add egg mixture, beating well after each addition. Gently fold in flour mixture, a spoonful at a time, until just incorporated.
5. 5 Spread raspberry jam evenly over bottom of pastry shell to form a layer.
6. 6 Spread frangipane evenly on top. Scatter sliced almonds on top if using.
7. 7 Bake in the preheated oven until filling is firmly set and browned, about 30 minutes.
8. 8 Sprinkle with confectioners' sugar just before serving.

By Trishie

Ingredients

• ✓ strawberry jam
• rosemary flavored chocolate
• walnut
• semisweet chocolate chip
• salt
• baking soda
• baking powder
• raisin
• nut
• granola
• all-purpose flour
• maple extract
• orange liqueur
• lemon juice
• nutmeg
• cinnamon
• hot chocolate mix
• chestnut puree
• water
• instant coffee granules
• vanilla extract
• egg
• brown sugar
• sugar
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
2. 2 Cream the margarine with the white and brown sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla extract. Mix the instant coffee and water together in a small bowl; stir into the egg and sugar mixture. Stir in the strawberry jam. chestnut puree, hot chocolate mix, cinnamon, nutmeg, lemon juice, orange liqueur, and maple extract until evenly blended. Gradually stir in the flour, granola, baking powder, baking soda, and salt until evenly blended. Stir in the chocolate chips, walnuts, and grated chocolate until well blended. Pinch off tablespoon-sized amounts of dough and roll between hands to make 1 inch diameter balls. Place balls on prepared baking sheets and flatten with a floured glass to be 1/4 inch high.
3. 3 Bake in preheated oven until tops are set when lightly touched, 10 to 12 minutes. Cool 10 minutes on baking sheets before moving to a rack to cool completely.

By Adina S

Ingredients

• ✓ strawberry jam
• mini chocolate chip
• orange marmalade
• apple butter
• pineapple preserves
• cherry preserves
• peach preserves
• raspberry jam
• yogurt
• egg
• sugar
• butter
• salt
• baking soda
• baking powder
• all-purpose flour
• vanilla extract
• egg
• sugar
• cream cheese
• sweetened flaked coconut
• oatmeal
• almond
• pecan
• walnut
• butter
• cinnamon
• brown sugar
• all-purpose flour

Instructions

1. 1 Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
2. 2 Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
3. 3 Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
4. 4 Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
5. 5 Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
6. 6 Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
7. 7 Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

By USA WEEKEND columnist Pam Anderson