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Cake Ingredients SHORTCAKE: 1 cup sifted plain flour 3 tablespoons granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup buttermilk 1/4 cup heavy cream 3 tablespoons cold unsalted butter -- cut into pieces 1 tablespoon butter (for the cookie sheet) 1 punnet strawberries TOPPING: 1 cup heavy cream 2 tablespoons icing sugar 1 teaspoon vanilla extract GARNISH: 1 tablespoon icing sugar

Directions
To make the shortcakes:  In the bowl of an electric mixer fitted with a dough hook, combine the
flour, sugar, baking powder and salt.   After the dry ingredients are thoroughly blended, add the 
buttermilk, cream and cold butter in quick succession,combining only briefly, to leave the mixture 
as lumpy as possible.  Or use a food processor fitted with a dough blade.

Combine the dry ingredients, pulse briefly, then add the liquid ingredients  and butter, and pulse briefly.
 Turn this lumpy dough out onto a lightly floured board and flatten gently with a rolling pin into a squarish shape
approximately 1-inch thick.  Cut into 6 equal squares. Spread 1 tablespoon butter on a non-stick cookie sheet,
 place the squares on the sheet, and place the entire cookie sheet in the refrigerator to rest 20 minutes while 
you preheat the oven to 375F or 190C.  Bake the chilled shortcakes 20 to 25 minutes, or until nicely browned.

 While the shortcakes are baking, make the filling and topping.  Clean and slice the strawberries. Whip the heavy
cream, powdered sugar, and vanilla together into soft peaks. When the shortcakes are finished baking, allow 
them to cool 5 minutes. Then spilt them in half, slather the bottom with 2 or 3 tablespoons whipped cream 
and 1/2 cup sliced strawberries, cover with the top biscuit, and sprinkle with  icing sugar.

Cake Ingredients 2 1/2 Cups self-raising flour 1/2 Cup granulated sugar 1/3 Cup unsweetened cocoa powder 2 1/2 Teaspoons baking powder 1/4 Teaspoon salt 1/4 Cup butter 1 1/4 Cups whipping cream 1 Teaspoon vanilla 1 egg -- beaten 500 grams ricotta cheese 1/3 Cup granulated sugar 1 Teaspoon vanilla 1/2 Cup semi-sweet chocolate chips 1 punnet fresh strawberries -- sliced

Directions In a medium mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. With a pastry blender, cut in the butter until mixture resembles breadcrumbs. In another bowl, combine cream, vanilla and beaten egg. Add all at once to flour mixture, stirring until just moistened. (Mixture will be stiff.) Spread mixture in two greased 8-or 9-inch round cake pans. Bake at 425F for 10-12 minutes, or until wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks to cool. Stir together ricotta cheese, sugar, vanilla and chocolate chips. Place one cake layer on a serving plate. Spread half the ricotta filling over. Top with remaining cake layer and remaining filling. Top with sliced strawberries.

Cake Ingredients 2 cups Sliced peaches 2 tablespoons Granulated fructose 1/2 teaspoon Almond extract 1/2 teaspoon Cinnamon 1 cup Flour 2 teaspoons Baking powder 1 dash Salt 2 tablespoons Liquid vegetable shortening 1 Egg 1/4 cup Milk

Directions Preheat oven to 400F or 200C. Grease an 8" baking dish. Place the peaches in the dish and sprinkle with 1 tablespoon fructose, almond extract and cinnamon. Combine the flour, remaining fructose, baking powder