Alysha Yoder is the photographer, food stylist, blogger and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad and all the veggies and fruits her home gardens produce. She has been a photographer for 15-plus years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients, but those worldwide as well.
ayokitchen.com, ayokitchen@gmail.com, @ayokitchen
Homemade Strawberry Mock-tarts
Who needs Pop-Tarts when you can make your own at home? These mock-tarts are a great option for a quick breakfast treat!
- 2-pack of pre-made pie crusts
- 8 Tbsp strawberry jam
- 1 egg, beaten
- ½ cup powdered sugar
- 1-2 Tbsp milk Flour for rolling
Optional: 1-2 drops red food coloring, sprinkles
Instructions
1. Preheat oven to 400 F.
2. Lightly flour a clean surface. Unroll pie crust, and with a rolling pin, roll out as closely to a large rectangle as possible. Cut off round edges, and make six even rectangle shapes.
3. Repeat with second pie sheet.
4. Combine cutoff scraps, and roll them out to make another four rectangles. You should have 16 total to make eight mock-tarts.
5. Line two baking sheets with parchment paper. Place four rectangles on each sheet.
6. Spoon a tablespoon of jelly in the center of each rectangle. Don’t let it touch the edges.
7. Brush egg around edges of each rectangle.
8. Now, place a crust rectangle on top of each. Using a fork, press edges down the whole way around each pastry.
9. Brush each top with egg.
10. Place in oven, and bake for 9-11 minutes or until golden brown.
11. Remove from oven.
12. For icing, mix together powdered sugar, milk and food dye. Allow pastries to cool completely before icing.
13. Once cool, divide icing evenly among the eight pastries, and top with sprinkles. Serve and enjoy!
Tip • If you don’t like your mock-tarts iced, you can sprinkle the tops with a little sugar before baking!
Strawberry Shortcake Boozy Milkshake
Upgrade your dessert game with this boozy milkshake. It’s sure to be a hit at your next party!
- 2 cups whole milk
- 2 cups frozen strawberries
- 4 cups ice cream
- 1 tsp vanilla extract
- 2-4 Tbsp sugar (optional)
- 4 shots whipped cream vodka (more or less based on preference)
- 4 shortbread cookies, crumbled
Optional Garnishes: Fresh strawberries, whipped cream, shortbread cookies
Instructions
1. In a high-speed blender, add everything except the shortbread cookies crumbles. Blend until well combined and creamy. If you want your milkshakes to be thinner, add more milk.
2. Once well blended, stir in the shortbread cookie crumbles.
3. To serve, divide between four milkshake glasses, then top with optional whipped cream, strawberries and cookies. Serve immediately and enjoy!
Tip • This recipe works really well with frozen peaches or frozen cherries too!
On-the-go Strawberry Shortcakes
The perfect on-the-go spring dessert for any picnic!
Shortcakes
- 2 1/2 cups flour
- 1/3 cup granulated sugar + 2 Tbsp for shortcake tops
- 1 Tbsp baking powder
- 1 tsp salt
- ½ cup cold butter, cut into cubes
- 1 cup cold buttermilk + 2 Tbsp for shortcake tops
- 1 tsp vanilla extract
- 1 tsp salt
Filling
- 2 pints strawberries, tops cut off and chopped + save
- 3 for cake tops ½ cup granulated sugar Pinch of salt
- 1 pint heavy whipping cream
- 1 1/2 cups powdered sugar
- ½ tsp vanilla extract
Instructions
1. Preheat oven to 425 F.
2. In a food processor, combine flour, sugar, baking powder, salt and butter. Blend until mixture has a sand-like consistency.
3. Add buttermilk and vanilla extract and blend until combined. Don’t overmix. Divide mixture into six round biscuit shapes and place on parchment paper.
4. Brush with buttermilk and sprinkle with sugar. Cook for 13-15 minutes or until tops are golden brown.
5. Remove and allow to cool completely.
6. While shortcakes are cooling, chop strawberries, add sugar and salt, and let sit. In a bowl, mix heavy whipping cream and powdered sugar, then whip until it starts to become more solid.
7. Add in vanilla extract and whip until it forms stiff peaks.
8. To assemble, slice each shortcake in half Take six quart jars and layer strawberries, one shortcake half and whipped cream. I recommend using a slotted spoon with the strawberries to strain and avoid excess liquid. You should get two layers of each ingredient in each jar.
9. Top with a sliced strawberry. Put on lid and take on the go for a delicious dessert!
Tip • You can do mini versions with pint jars. Just divide the dough into 12 shortcakes instead!
Alysha Yoder is the photographer, food stylist, blogger, and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad, and all the veggies and fruits her home gardens produce. She has been a photographer for over 15+ years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients but worldwide as well.
