Here is one of the successful pastry recipes I came up with. I wanted to initially just make a simple pound cake, make some strawberry jam, put it on top, and call it a day. But then as always, things don't always happen as I plan them! So I readjusted my recipe as I go. Halfway cooking I realized, I have no frosting. Now I don’t even know what to call my creation. Cake or bread. It’s so similar to banana bread, so I just settled with strawberry bread. But both are not technically bread, right? I don’t even know. All I know is it’s delectable.

For Strawberry Jam:

2C Fresh Strawberries, quartered

1C Sugar

2t Lemon Juice

1/2t Salt

2T Water

Combine everything in a pot. Simmer until all the strawberries are soft and the consistency of the juice thickened. Stir often to prevent the jam from burning at the bottom of the pot. Adjust the sugar and seasoning if needed. Let the jam cool completely before use.

For Whipped Cream:

1C (cold) Heavy Cream

1T Confectioners Sugar

Mix and whisk until medium to stiff peak.

1C (room temperature) Butter

1C Sugar

4ea (room temperature) Eggs

For Wet Ingredients:

1/2C Plain Yogurt

1/2C Strawberry Jam

1/4C Milk

Mix everything.

For Dry Ingredients:

2 1/2C AP Flour

1/2t Salt

1t Baking Soda

Mix everything and sift to remove lumps of flour.

Combine butter and sugar in a bowl and start mixing using a paddle attachment in a mixer until the texture looks creamy and fluffy. Scrape the sides, the bottom of the bowl, and in between the paddle attachment to ensure everything is thoroughly mixed. Once the butter and sugar are creamy and fluffy, start adding the eggs one at a time and only adding the next one when the batter and egg are fully mixed. Using a spatula, add half of the wet ingredients to the batter by folding and mixing. Then fold half of the dry ingredients to the batter, only until it looks combined. Do these alternating method until everything is fully incorporated. Do not overmix the batter. Use 2 square 6x6x2 baking pans. Line them with parchment paper and spread some butter to prevent the bread from sticking. Split the batter into the two baking pans and spread evenly. Bake at 350F for 25 to 30 minutes, rotating the pans halfway cooking. To check if the bread is cooked, use a cake tester or a toothpick and insert it in the middle of the bread. If it comes out clean, the bread is ready. If wet batter clings to it, cook for a few more minutes. Adjust the timing if needed by using 5 minutes increments. Let it cool down before slicing. Serve with strawberry jam and whipped cream on top.