Homemade Strawberry Soda

(no machine needed)

Bubbly, sweet & fresh strawberry soda made with simple ingredients! Loaded with authentic strawberry flavor and natural color.

• Prep Time10 minutes 
• Cook Time15 minutes 
• Total Time 25 minutes 
• Servings 5 people

Ingredients

• 1 lb. strawberries rinsed, hulled, and diced
• 1½ cups granulated sugar (can use less if desired)
• 1½ cups water
• 2-3 teaspoon lemon juice (optional)
• Club Soda, chilled (or lemon-lime soda) *see note*

Instructions

1. Place the strawberries, water, and sugar in a large saucepan. Stir.
2. Bring to a simmer over medium heat.
3. When strawberries are soft, mash them with a potato masher.
4. Let strawberries continue to simmer gently until the juices begin to reduce, thicken and become syrupy. (reduce heat if needed)
5. Strain mixture through a mesh strainer, using a rubber spatula to press out the excess syrup. Discard the pulp. (You should have about 1 ¼ cups of syrup.)
6. Stir in lemon juice if using. Let syrup mixture cool and then place in the refrigerator until chilled.
7. To make a glass of soda, pour 8 oz of cold club soda into a cup. Stir in the chilled strawberry syrup by the tablespoon, tasting until you've reached your desired sweetness.

Notes

Place leftover syrup in a jar and store it in the fridge.

This recipe makes about 1 1/4 cups of strawberry soda. Serving size depends on how many tablespoons of syrup you use per cup. (I usually about 4-5 tablespoons per 8 oz club soda)

You can also sub the carbonated water with Ginger-Ale or Lemon-lime soda. This may take away from the fresh strawberry flavor.

THE BEST

Red Velvet Cake

(easy, moist & homemade)

Full of Southern charm and frosted with Cream Cheese frosting

• Cook Time 30 minutes 
• Total Time 30 minutes 
• Servings 2 -layer cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 Tablespoons unsweetened cocoa powder
• 2 cups sugar
• 1 cup vegetable oil or canola
• 2 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1-2 oz. red food coloring more or less depending on how deep you want the color
• 1/2 cup plain hot coffee prepared (don't skip this ingredient)
• 1 teaspoon white distilled vinegar

Cream Cheese Frosting

• Real Cream Cheese Frosting Recipe

Instructions

1. Preheat oven to 325 F.
2. Generously grease and flour (2) 9-inch round cake pans. Set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
4. In a large bowl, combine the sugar and vegetable oil.
5. Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.
6. Stir in the coffee and white vinegar.
7. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools.
10. Let pans cool on a cooling rack until the pans are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

Notes

Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot. The cakes are really moist and delicate.

You may need to refrigerate them to firm them up before stacking and frosting. To bake cupcakes, bake for 18-20 minutes, checking at the 18-minute mark.