Wednesday, October 24, 2012

Risky Roast!

Cooking is an art. 
Food is so easy to ruin & I've done it my share of times. 
Ask my poor husband who has to eat it all.....
I've ruined pizza, brownies, rolls, plain ole' chicken. You name it & I've messed it up some time or other. Barbacoa is one of those things I'm going to keep ruining.

This roast was not one of those times.
Garlic herb & Parmesan perfection.

I however don't own a roasting pan & now that I've done this I will probably never buy one.
I put a plain metal rack over my iron skillet.

Works perfectly.

I filled my skillet up with baby carrots, onion, garlic, and shallots.
Oh yeah, and butter.

The thing about roasting a chicken is you don't want it to be simmering in juices and for it to get soggy on the bottom. Ick.
All the liquid needs to drip out and help cook your veggies.
The tough part is that you still want your chicken to be juicy.

I found the balance.


1 whole chicken, cut up if your lazy like me.
1/4 cup parmesan
salt & pepper
4 tbsp olive oil
3 tbsp minced garlic & juices. (I use the store bought minced garlic in a glass jar and poured a lot of the juices on my chicken.)
Cayenne pepper
I squeezed a tiny bit of orange juice over the whole thing
Garlic powder

***All my seasonings are always to taste, I never measure. I usually just guess when there are measurements on here.


I let my chicken sit in the fridge for about three hours uncovered to help the skin dry out.
Pat dry with a paper-towel.
Brush on olive oil.
Coat chicken in seasonings.

Let sit out an additional hour.

Dice up some butter and place them on your chicken pieces enough to cover your chicken when it melts.

This is what mine looked like~

Yes, I'll tell you about that awesome bread soon too!

Preheat oven to 400.

Stick in your chicken and bake for 35-40 minutes.

Mine was in pieces already so it baked faster.

Broil your chicken for an additional 5-8 minutes.

& You have a crispy delicious roasted chicken.


***I forgot to take pictures when it was done, but trust me. So good. <3

Friday, October 19, 2012

Can you really ever have enough peanut-butter?

Silly question. 
The answer is no. 

Let me tell you why I'm here today.

My original plan was to tell you about this perfect apple pie recipe I concocted.

Alas, I decided it was best to get this information out first!

Do you remember that delicious peanut-butter cake I talked about awhile back? 
I've fixed, tweaked and perfected this week.
A friend of mine was asking me about the recipe and it reminded me of how badly I needed to bake it. 
Today, it couldn't wait any longer. 
Buuuuut last time it didn't quite meet up to my dense, perfect memories I tried to create it from. 

We used to have this cake in high-school and I LOVED it. 
That's where the idea originated from the first time. 

Anyways, my cake was a tad to airy and light, and the icing wasn't spot on. It tasted the same, it just didn't mesh well. In my mouth. 
So I fixed it. 
The batter is a little thicker. 
The cake holds better.
The icing sticks and is a little denser. 
In other words, my minor tweaks worked out great. 

So here it is. 

I used a little smaller of a pan also this time, two 5x5 pans I believe. 

Oh yeah and I sprayed them THOROUGHLY.
Still baked at 400 degrees for 25 minutes.

In the cake I changed:
Light sour cream. 
I replaced 2 1/2 tbsp of my sugar with dark brown sugar.
I added 1/2 tbsp of nesquick in my peanut-butter stove-top mixture.
I used all-purpose flour with only about 2 tbsp of cake flour. (which was unnecessary, I just had that much left so I used it.)
I also added about 1/2 tsp vanilla to my stove-top peanut-butter mixture.

In the icing I changed:
I only used 2 1/4 tbsp of milk.
I used 1 1/4 cup of powdered sugar.
3 tbsp butter.
About about two spoonfuls of peanut butter less than the recipe calls for.

I recommend you make these changes in the cake if you decide to make it, it's much much better. 


Monday, October 15, 2012



Forgive me. 
I was the only person totally unaware that an eight and a half month old little boy literally requires ALL of my time. 
We do a lot together. 
I paint, he smears, I cook, he eats, I clean, he makes messes. 
It's a thing.

You can go ahead and be jealous now.

But let's get down to the reason I just knew I had to come back ASAP.


I made mozzarella cheese this past weekend and believe me, I will be doing it again!

There were about three times that I totally thought I had ruined everything and I had overestimated my abilities in the kitchen...drastically.
I wouldn't be so upset, because well. I ruin things all the time. I'm good like that.
Buuuuuuuuut, I have been preparing for this cheese for months. Searching high and low for these special ingredients. 

Wanna guess where I found them?
In my hometown health food store. The LAST place I looked before giving up hope.
Rennet is pesky. Just order it online and save yourself.

Let me just say. 
Do this. 

1/4 tablet rennet or junket suspended in 2 tbsp. cool water
1/2 gallon of milk (I used 2% but whole makes a better flavor.)
1/2 & 1/8 tsp citric acid dissolved in 1/4 cup cool water
Yes, that's really it. 
Wanna see something delicious? 

That's my pizza I made with my fresh mozzarella and some other LAAAAAAME store-bought cheese. 
(Don't worry, I'll tell you about this thin-crust sliced heaven soon enough.)
Warm your milk (in a large stainless steel or enameled pot, don't use aluminum. I used my paula deen pot for this!) to 88 degrees. Stir a lot and don't scorch. Careful warming.
Add your citric acid in water to your warmed milk.
Add your rennet in water to your warm milk mixture as well.
Stir for about a minute. 
 Let sit undisturbed for two hours until a clean break is achieved.
A clean break is when your stick your finger into the mixture and you break the solid on top without liquid sticking to your finger.

Let me stop here and tell you. This is one of those times I thought I totally ruined it. 
Mine didnt quite make a solid on top. I went on with the show anyways. Mine looked like this.

But it worked great, so don't freak out. 

Then, cut your curds (the solid top) into squares. Mine were already cut in the picture above. 
Warm your curds to 108 degrees stirring frequently, but gently.
Hold at 108 degrees for thirty two minutes stirring gently still. 

Then set up a bowl with a strainer over it, place your cheesecloth in the strainer.  
Pour the contents of your pot into the cheesecloth.
Let drain. This is how I drained mine.

Don't laugh. 
That gross stuff down there is whey and you can make ricotta with it, but it smelled so bad I got rid of mine... 
So once you've let it drain about fifteen minutes or so you can transfer it to a microwave safe bowl and break it all up into large curds again. 

Add 1 tsp salt and stir it in. 

Microwave it for about 45 seconds in ten second increments.
After each ten seconds, use the back of a fork to work it into a ball again. Pull away from the sides of the bowl.
Take it out and knead it with your hands for a minute or two until it's shiny. 
Microwave for fifteen-twenty seconds.
Knead into a ball again and put a little cold water in your bowl. Just enough to roll your cheese in for a few seconds. Take it out and shape it again then put it into a zip-lock baggie and keep up to two weeks. Or just eat it because it's delicious.
I mean, whatever works for you.
 It looks more like cheese after being in the fridge for a little while. 
(see first picture.)

Friday, July 27, 2012

The untraditional approach to enchilada night!

I kind of came up with these because we didn't have enough cheese.
But they are by far the best enchilada I have ever made. ( I don't often cook hispanic food. )

ANNNNND I was so hungry I forgot to take lots of pictures but you'll get it, it's easy.


Enough tortillas to feed you & your family
1/2 stick butter
2 large chicken breast
1/3 cup sour cream
1/4 cup salsa
2 tsp ranch powder, or 3 tsp ranch dressing. ( Powder works best here.)
about 2 cups of cheese. ( I mixed chedder jack with about 1/4 cup white cheese.)

1/4 tsp cayenne pepper
1/4 tsp cumin
I also used about 2 1/2 tbsp fajita seasoning I happened to have
1/8 tsp sage, or just kind of a little sprinkle.
salt & pepper to taste

Sear your chicken breast.

If you've never done this:
Don't put anything in the pan and let it heat for a few minutes.
Throw your DRY seasoned chicken in the pan, it should immediately sizzle.

Cook it like so on both sides for about 4 minutes. Don't let it blacken, you just want it nice and dark brown.

Then take it off and let it cool enough to touch. Or use a fork for this next step.
Shred your chicken as much as you can.
However if your like me and can NEVER shred anything correctly.... just tear it up.

Like so, and cook until done. It should be a pretty golden color.

Then in that pan add your sour cream, ranch, and cheese.
Like so ~
Yeah, it's good though! Pinky swear.

Fry your tortillas lightly in butter until they are warm and easy to fold.
This folding process is something new to me, I've never been able to do it right.
Well you may already know but I'm sharing my breakthrough with you guys anyways!

Lay it flat in whatever you plan to cook it in. (Lightly greased to be safe.)
Fill it with some of the mixture.
Fold the top and bottom of the tortilla in on top of the mixture then tightly fold the other two sides over them. Yay!

Lay them smooth side up in your pan and they should be touching.
Like so~

(I forgot to fry mine this night, don't judge me.)
Cover in salsa or cheese to your liking.

Preheat oven to 350.
Cook for 15-20 minutes to melt the cheese inside.


Tuesday, July 10, 2012

I am so beyond excited today.


My birthday is in 7 days & I'm going to get to make something delicious
for my birthday I'm going to convince my husband to cook with me.. (which is one of my most favorite thing by the way.)

Stay tuned for the hilarious updates on that.

My beautiful mother-in-law bought me an ice-cream maker.

I'm going to make double chocolate cookie dough ice-cream.

Exciting isn't it?

I want seafood. Good seafood.

Phillip doesn't eat seafood... and he married me?? I know, right?

I'm thinking some asian inspired food. Some of my very favorite.

So far on the menu is that ice-cream... yum.
Coconut-shrimp with sweet chili sauce,
Hopefully some spicy tuna rolls to accompany it.
Possibly fried rice, or fried noodles as a side.
& I CANNOT forget bread so maybe those chinese steamed rolls that've been stuck in the back of my mind lately. Who knows?

and now I have to figure out something to go with for my picky husband.

Suggestions are welcome.


Sunday, July 8, 2012

A man's kind of fried rice!

Why is this a man's sort of fried rice?
It's vegetable free.

Let me begin with the fact that I am not against veggies in any way, love them!

I'm married... that's where I went wrong in my love of veggies. (Just kidding about that part.) If my husband could eat steak and apple-pie everyday I think he would. Which I mean, sounds good huh? BUT he's on a strictly no vegetables but corn diet... for his entire life.

And recently I decided I wanted some AWESOME fried rice, and I'm picky when it comes to fried rice. Not too greasy, not too soggy, not too dry, a little sticky. Blah, blah, blah.

So for three days we ate fried rice in many different ways. This was by far the best.


2 cups jasmine rice, cooked.
(regular is fine, jasmine is better... also if you can... steam it!!)

Roughly 4 1/2 tbsp toasted seasame oil
3 eggs
1 1/2 chicken breast
1 large sweet onion
1/4 cup soy sauce + 1 tbsp
~ All my spices are always to taste, so these are estimates. ~
2  cloves garlic
1/4 tsp garlic salt
2 tbsp sirracha chili sauce
1/4 tsp onion powder
1/2 tsp ground ginger
1/4 tsp chili powder. (can be totally left out for more chili sauce, worth it.)

Who makes this so tasty?

That's who.

Now on to what to do!


First cook all your rice.
Then spread it out on a cookie sheet or jelly roll pan and put it in the freezer for about fifteen minutes or until it's cold to the touch. (This is when it's ready to use, it should feel cold.)

Like so~

Now as I always say, cut up your chicken and onions, the smaller they both are the better so dice them really well.

Scramble your eggs in a small bowl, then cook in a seperate pan and set aside.

You want them just a tiny bit over-cooked it makes the fried rice better, promise.

Now cook your chicken and onions covered in all your spices and sirracha in a large pan, once cooked add your eggs.

Then add all the rice.

Then sesame oil.

Then soy sauce.

Fry for about five to nine minutes or until all the rice is browned and lightly caramel colored, if it's not browned add a little more soy sauce.


And now you should probably go make this.

& eat it immediately.

Wednesday, June 27, 2012

Pork taco night!

Cheesey cheating pork taco!


I know it doesn't just look AAAHHHMAAZING, but it's good. Promise!

What you need~
I used:
4 boneless butterfly pork chops (too much for two people, we had a guest.)
Half a large sweet onion
3 strips of bacon
4 flour tortillas
1 1/2 cups cooked rice
A little of whatever cheese you have handy
A fresh take bacon and cheddar jack kraft mix

Now that last part, that is the cheating! My husband LOVES bacon & I can never come up with quite enough things to satisfy the need for bacon in our house. So I grabbed this from the supermarket!

Cut up the pork, onion, and bacon. Take out the bag from the fresh take and follow the directions on shaking it up.

Now all that stuff you cut up, throw it on the stove in a large pan.
Like so~
It should only take about 10 minutes to cook through.
Season it while it's cooking however you want it. I used tony's, salt, pepper & garlic.
While that's all happening fry your tortillas and cook your rice. Once all your meat is cooked drain it and lay it all out on cookie sheet and cover it in the fresh take mixture and whatever extra cheese you wanna put on top.

Once that comes out mix it up with the rice and put it on your tortilla & your golden.
The husband sitting on the couch will thank you!

Monday, June 18, 2012

Peanut-butter poke cake

Once upon a time, there was a mother with a five month old baby who loved cake more than anyone in the land....

 That's me by the way.

I would bake a cake every single day of my life if I could & yes, I'd eat the entire thing too! So I've decided to start making all my cakes small. 8x8 small. So when I do eat the whole thing I don't have to hate myself for a week. Really though, no one should feel bad about eating this cake.
You can make it with just about regular pantry items, which is what I like about it.


1 cup sugar
2/3 cup all purpose flour
1/3 cup cake flour
1 large egg
1/2 tsp baking soda
1/2 cup sour cream
1/2 cup butter
1/2 cup water
1/3 cup creamy peanut butter


1/3 cup creamy peanut butter
3 tbsp milk
2 cup powdered sugar
2 tsp vanilla
1/4 cup butter

Combine the sugar & flours in a bowl and whisk well.
In your mixing bowl add your eggs, baking soda, and sour cream.
In a small sauce pan combine peanut-butter, butter, and water.
Then pour the flour mixture & the peanut butter mixture into the mixing bowl and mix until just incorporated.
~ the sour cream mixture ~

 ~ the batter once it's mixed ~

Preheat oven to 400.
Pour into greased 8x8 pan, and bake for 25 minutes.

Now onto the poke cake part... this wasn't a planned poke cake. I broke it yall. But I like poke cake so it was okay! Again with the cooking spray, I hate buying it. I'm going to have too. So the bottom part was broken, I poked lots of holes in it & fixed my problems. (:

Now make the icing.
Butter, peanut-butter & milk in a small saucepan. Bring to a rolling boil and stir constantly. Take off burner, add powdered sugar & vanilla and mix well.

~ the icing mixture ~

Pour over the cake while both are still warm.

Now you have a delicious peanut butter poke cake!

Behooooooolllld the ugly cake~

Mmmm, yes I ended up eating the entire thing myself.

Silly husband not liking peanut-butter. CRAZY!!!

Tuesday, June 12, 2012

Super easy chicken pot pie.

Okay guys, on Monday nights I don't want to do anything. So chicken it is.
There are a billion things you can do with chicken & it is sooooo quick! So I like to try new things often.

....we eat a lot of chicken.

I couldn't decide what to make and I avoid boxes unless I have too or really want some good dirty rice. But it's at the end of our paycheck and I couldn't figure out what I had to make something with & then it hit me, chicken pot pie is so easy!

This is a FANTASTIC pie crust recipe but I was in a hurry so I chose to make a crappy one. But make this one!!!

Do itttttttt!

Okay now, let's make the pie crust. Double that recipe though so you'll have a top crust too. Or you can use your own but I like a crispy crust on this.


2 chicken breast, shredded
Frozen mixed vegetables (corn, peas, carrots, green beans.) Should equal out to about 1/2 cup of each vegetable or really however much you want!
2 1/2 cups chicken broth. ( I made my own and I'll explain if you don't know how in just a second!)
1 cup milk
1/2 cup all-purpose flour
1/2 onion minced
1/3 cup butter
2 tsp celery salt or  1 tsp celery seed
pepper, salt
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 bay leaf minced
  2 nine-inch pie crust, unbaked.

Cook your chicken and season with salt, pepper, and cayenne.
Once it's cooked throw in your vegetables, onions, butter.

I know, it sounds like a lot of veggies but it's good promise!

Once they are all cooked well, pour in milk and chicken broth.


I used 3 chicken bullion cubes and 1 beef bullion. You can alter this to taste, I like it very strongly chicken flavored.
Boil 2 1/2 cups of water and crumble in bullion cubes and stir until dissolved.
Like so~

Back to the pot pie!

Once you've poured the liquids in, add the rest of the flour and stir until it thickens. This happens quickly so watch it!
While your stirring add the rest of your spices.

Somehow the only picture I forgot to take was the one of the filling but it's okay, you'll see it later!

Preheat your oven to 375.

Fill your bottom pie crust with the mixture & cover with the other pie crust. Press down the edges and cut slits in the top of the crust to let air escape.

Bake for fourty minutes or until crust is browned and mixture is bubbly.

Yes, mine looked awful and not crispy because I used crappy crust, but it was really good anyways.

I hope you enjoy!

Friday, June 8, 2012

Spicy ginger chicken & sauce

Kind of like from your favorite chinese place, just the made at home version :)

Fried delicious in a spicy sauce over white rice.

I know, so not good for my diet but I'm telling you nothing makes me want fried stuff & ice-cream more than thinking about a diet! My nana's bestfriend said something kinda like that while I was home awhile back and it made me think that's exactly how I feel everyday. (:

I go to the gym three days a week and basically eat whatever I want, so when I think about cutting out fried stuff and dessert I have to go & eat a pinapple sundae from sonic. Ya know to make me feel better.... diets are for people with food self-control. So not me. I ate half the cake I made last week. Once I even ate a whole pan of brownies.
Shhhh, guilty pleasure.

Okay back to the chicken!
This can definitely be made a lot healthier if you bake you're chicken in the oven instead of frying it, but ya know. I love me some fried chicken.


Two chicken breast (made more than enough for me & my husband.)
1/2 cup flour
2 tbsp powdered ginger
2 tbsp garlic powder
2 tsp cayenne pepper

2 eggs (beaten well.)
3/4 cup flour

1/4 cup soy sauce
1/4 cup triple sec
2 tbsp sugar
1 tbsp cornstarch
2 tbsp rice wine vinegar (optional but worth it!)
2 tbsp ginger (fresh makes it look much prettier but powdered will do.)
1/4 onion minced
1 garlic clove minced
2 tsp onion powder
1 tbsp chili flakes
zest of a small orange & juice of a small orange
seasame seeds look awesome on this but I didn't have any!

Serve on top of steamed white rice, jasmine rice goes well with this dish.


First set of ingredients~
Cut up your chicken into bite sized pieces, mine were little squares. Make sure to cut the fat off too!
Chop up your onions.

Drop all the chicken in a bowl and coat with the garlic, ginger powder & cayenne pepper. Coat well on all sides then coat with flour on all sides.

Second set of ingredients~

Put your eggs in a bowl & beat them really well. As well as the flour in a seperate bowl.
Should look something like this~

Then dip each piece of chicken in egg, then flour letting the excess egg drip off into the bowl and place them all on a plate. (Do this while heating a shallow pan of oil.)
After you dip them all it should look a little like this~

Fry them on each side for a few minutes until they are golden brown. (Sorry my camera died at this point & I don't have any pictures.)
Then get out the pot or bowl to mix your sauce. (It has to be cooked but I needed to taste it so I used a bowl first.)
Put everything in the third set of ingredients in the bowl and mix it up well. Taste and if you want it to have more heat add some cayenne.
Should resemble this~

Sorry I threw away the orange before I snapped this picture. But otherwise above is everything I used.

Then pour that into a small pot and cook for a few minutes it will thicken all the sudden so watch it carefully and stir it a lot with a spatula.
Mine ended up like this~

Steam your rice while your doing this.
Once your chicken is fried pour it all in a bowl and coat the chicken well with the sauce and serve hot over rice.


So if you're in Mexico like me you can have some Chinese you don't have to be afraid to eat!


Monday, June 4, 2012

Strawberry shortcake cake!

This is what you do when you're avoiding doing a big sink full of dishes!

A sweet strawberry cream cheese escape.

I've been dying for something delicious and strawberry for a few days. I was thinking of using a fresh strawberry cake recipe with chocolate cream cheese frosting & I was so torn I couldn't make up my mind. Eventually this won out because I basically had everything as a household staple for a cake. Get ready for one of the best cakes you'll ever eat, trust the cake lady...
I would also like to thank my beautiful, amazing mother for this because without her I would have never of had this fantastic idea. (She bought me an 8x8 pan that was perfect for this.) Love you momma!

Also beforehand... I would just like to mention that this is by far the best strawberry shortcake I've ever eaten.. (which is saying a lot.) & store it in the fridge overnight and all of the juices will soak in and it is amazing. You won't regret making it for a second.

Just know, there are a lot of options & alterations that can be made with this cake because I made the recipe myself. Don't worry, I'll tell you.


1 cup all-purpose flour
1/2 cup cake flour

(you can also make it with all all-purpose flour it would work just as well.)

3 tbsp cornstarch
1/2 tsp salt
1 tsp baking soda
9 tbsp butter (real butter)
1 1/2 cup sugar
3 large eggs
1/2 cup sour cream plus 2 tbsp
1 1/2 tsp vanilla

1/2 lb cream cheese
(if you add another 3 tbsp it would be even better)
2 sticks butter
1 lb powdered sugar
1 tsp vanilla
1 lb strawberries
2 tbsp plain greek yogurt (also optional, but good!)


First stem all of your strawberries and cut them up, doesnt really matter how.
Place them in a bowl and add 1/4 cup sugar. (my sweet tooth added a little more.) stir it up and let them sit for 30 minutes, stir again. Squish them well, to a mush but I left a few chunks of strawberry, mostly for a good texture. Put a paper-towel over them and stir every ten minutes until you're ready to put them on the cake.

They should start to look something like this~

That is also before I mashed mine up.

Now it's cake time,
I used an 8x8 pan because it is much better for a thicker, taller, prettier cake & because my mom bought me one I've been dying to use!

Take out all your ingredients at least fifteen minutes before baking. Room temperature ingredients is ALWAYS better unless specified. While your at it get out the ingredients for the icing too!

Sift together your cake flour, baking soda, salt, all-purpose flour, and corn starch.
Make sure they are sifted well & set aside.

Then with the paddle attatchment on your mixer, (not neccessary just works much better.) cream 9 tbsp of butter with your sugar until light and fluffy. REAL BUTTER, DON'T FORGET.
Add the eggs one at a time until well incorporated. Add sour cream & vanilla.
I used mexican vanilla for this cake, gives it a much better flavor.
Then slowly add your dry ingredients and mix on a low speed.. or you're going to have flour covering every surface within five feet... but don't overmix your dry ingredients mix until just combined. Overmixing leads to a tough cake.

Should end up like the above.
Preheat oven at 350.
Pour into a well-greased 8 inch pan.
Flatten & smooth the top as much as you can with a spatula.

Now you're going to need one very cute baby, about 17.5 pounds of cute. That should be enough.

He may have tasted some of the icing.. who am I to tell him no delicious icing?!

Anyways, bake for 45-60 minutes. When the middle is no longer jiggly when you move the cake, it's done. Check with a tooth-pick for doneness, when it comes out clean, your golden.

Let me tell you a story about a woman who is against buying cooking spray... it's dumb. My husband and I stood over this done cake patting the bottom with a spatula for well over ten minutes.. because the middle wasn't greased well enough. Hmph. Anyways, the sides will be very brown, but it's not burnt don't worry!

While your cake it cooling on a cooling rack let's make icing!

Combine cream cheese, butter, sifted powdered sugar, yogurt, vanilla & a dash of salt. ( I like cream cheese icing that actually taste like cream cheese, but a little sweeter.)

Mix until very light and fluffy, like so~

Once your cake is completely cooled, cut it in half through the middle. I was always afraid of doing this but it's easy I just used the longest smoothest knife I had & cut and turned until I was back where I started. It's easy don't worry!

Should look like that, brush the loose crumbs off the top & eat them. Of course....

Then take out your bowl of delicious strawberries. Spread half of them on each side of cake. Pour the juices on, I promise it will make you a happier person in the end!

If some of them hang off the edge that's fine.

Then put them in the freezer for five minutes, trust me. It will help you ice those pesky strawberries.

Once you're done with that, take out your icing & spread icing OVER THE TOPS of the strawberries. Lightly press icing down until it's covered the strawberries, you don't need a lot. Not even half of the icing for this.

The first half should look like that. At this point place the bottom already iced half on a platter or whatever you're going to serve it on.
Then place the other half on top, like so~

Then cover the rest in icing, again.. lightly press over the strawberries or you'll have a mess.

It's best left in the fridge overnight, and eaten cold in the morning for breakfast. (:

Haha, but seriously fridge overnight & enjoy the next day! Or at least put it in there for a few hours to soak the juices in and make it real strawberry shortcake cake!