And every year I have my go-to strawberry recipes I make, including this strawberry jam without pectin

I’ve been making this easy no pectin strawberry jam for years and wanted to share it.

Most strawberry jam recipes make tons of jars. Not this one!

This small batch strawberry jam is ideal for those new to jam making and canning because it’s an easy process without feeling overwhelmed.

As much as I love homemade strawberry jam, there’s no way my small household (aka me) can store nor finish off a dozen jars.

That’s why my strawberry jam without pectin makes only one small 6-ounce jar. That’s it!

All you have to do to make this easy strawberry jam is cook 3 ingredients in a skillet for about 10 minutes.

I’ll even show you a cool trick (literally) on how to know when your homemade strawberry jam is done so you don’t have to guess.

Then you can eat it on toast for breakfast or use as an ingredient in my Strawberry Swirl Cheesecake or Strawberry Cream Cheese Frosting.

Before you keep reading, I want to make clear: Although I talk about canning the jam, you don’t HAVE to can it. You can store your strawberry jam in the fridge for 2 weeks.

The canning process is there because sometimes you may want to store a jar to enjoy later in the winter.

Whether you enjoy your strawberry jam without pectin now while berries are still ripe or in the winter when summer produce is long gone, you’re only three ingredients away from pure berry bliss.

Why You’ll Love This Strawberry Jam Recipe Without Pectin

• No added pectin! You don’t need to buy an unnecessary ingredient when strawberries have natural pectin in them.
• Only 3 ingredients! – It really doesn’t take much to make this super simple strawberry jam.
• Makes only 1 jar! Only make what you need without wondering where to store all those extra jars.

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Mine is pretty much the same every year – pick strawberries in June, don’t miss sour cherry season (although this year the frost destroyed the trees so no cherry picking this year), eat fresh corn, buy heirloom tomatoes from the farmer’s market to make panzanella salad, and pick peaches in August.

And since my summer bucket list pretty much revolves around food, there’s always a long to-make list to use up my fresh bounty.

Last weekend I made my yearly pilgrimage to the local farm to pick my own strawberries and came home with roughly 5 pounds worth.

Which means I had plenty of berries to make my Strawberry Shortcake Cheesecake!

It’s a rich and creamy classic cheesecake with fresh juicy strawberries mixed into the batter then topped with a beautiful, vibrant layer of sliced strawberries.

Instead of your typical graham cracker crust, this strawberry shortcake cheesecake recipe has a soft and buttery sponge cake crust, much like my strawberry shortcake cake and strawberry shortcake cupcakes.

The idea came from my carrot cake cheesecake where you add your cheesecake batter on top of the cake.

I felt the cake was a much better option than biscuits as seen with my chocolate strawberry shortcake.

If summer had a flavor, it’d be this strawberry shortcake cheesecake cake for sure.

Why You’ll Love This Strawberry Shortcake Cheesecake Recipe

• No water bath required! – That’s right – no need to mess with a water bath for your 9 inch cheesecake! And it won’t crack.
• Makes a 6 or 9 inch cheesecake! – Whether you want a small or large cheesecake, I got you covered.
• Has a cake crust! – For an authentic shortcake experience, I made sponge cake for the base.

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I shared with you my vanilla baked donut recipe and carrot cake donuts but of course I have to also share with you my Baked Chocolate Donut Recipe.

You can’t have vanilla without also having chocolate!

And these aren’t just regular chocolate donuts or even chocolate chocolate donuts. Nope they’re chocolate chocolate chocolate donuts!

That’s right – they’re triple chocolate baked doughnuts with three layers of chocolate including a smooth chocolate glaze on top (with lots of rainbow sprinkles, of course).

If you’re new to making chocolate donuts, baked is the best way to start. They’re homemade cake donuts you whisk by hand because you’re working with melted butter. No mixer needed at all!

You also don’t need yeast like you would with my apple filled doughnuts.

What you do need is a donut pan and you’ll be on your way making glazed chocolate donuts in no time.

Why You’ll Love This Baked Chocolate Donut Recipe

• No mixer required! Because you melt the butter, you can whisk everything by hand! In fact I highly encourage it so you don’t overbeat the batter and end up with sad, dry donuts.
• No yeast required!You can have baked donuts ready in under an hour because you don’t need to rest the dough.
• Makes small batch donuts! Because donut pans only have 6 cavities, I wanted to focus on small batch doughnuts so you only need one pan.

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Most of the time I buy them instead of making them homemade because I hate the smell of frying. No matter how much air freshener I spray, the deep fryer lingers in my kitchen for days.

Luckily for us, baked donuts exist thanks to donut pans. No more smelling like oil!

With National Donut Day coming up on June 5, now is the perfect time to introduce you to my Baked Donut recipe.

They’re soft vanilla doughnuts that are dipped in an easy donut glaze.

You don’t even need a mixer! Because these are cake donuts instead of yeast donuts like my apple filled doughnuts, all you need to do is whisk the batter by hand then transfer to your donut pan.

In addition to traditional vanilla, I also have chocolate baked donuts and carrot cake donuts.

Happy Almost Donut Day!

Why You’ll Love This Baked Doughnut Recipe

• Makes small batch donuts! Because donut pans only have 6 cavities, I wanted to focus on small batch doughnuts so you only need one pan.
• No yeast required!You can have baked donuts ready in under an hour because you don’t need to rest the dough.
• No mixer required! Because you melt the butter, you can whisk everything by hand! In fact I highly encourage it so you don’t overbeat the batter and end up with sad, dry donuts.

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Since I have such a sweet tooth, I always think of those little round sponge cakes you often see in the produce section, right by the strawberries.

As much as I love my biscuit version (see: chocolate strawberry shortcake), I sure do love cake more.

Of course you can go individual sized with my strawberry shortcake cupcakes, but I wanted to go BIG.

Layer cake big.

That’s why I made this Strawberry Shortcake Cake with two layers of soft and fluffy sponge cake with homemade whipped cream and fresh strawberries.

It’s the same cake recipe I used for my Boston cream pie cupcakes and mini Boston cream pie but with summer flavors.

I’ve tested this strawberry shortcake cake recipe in both 6 inch and 8 inch round pans so you can serve this as a strawberry shortcake birthday cake no matter how many people you’re serving.

Or cut the recipe in half and make a one layer strawberry shortcake layered cake.

Why You’ll Love This Strawberry Shortcake Cake Recipe

• Can be elegant or casual! -Serve it after a casual fun day of strawberry picking or turn it into a strawberry shortcake birthday cake.
• Makes small or large cake! -I’ve tested this recipe as a 6 inch cake recipe and a 8 inch cake recipe so you can make as much (or as little) as you need.
• Versatile in flavor! – Although I went with traditional strawberries and cream, you can use chocolate whipped cream for a subtle cocoa flavor.

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