Gather all your ingredients ahead of time and ensure you have everything needed for the recipes you’ve chosen. Measure out each item to streamline the baking process.

For the chocolate lava cake, preheat your oven to 425°F (220°C). Melt butter and chocolate in a microwave-safe bowl, stirring until smooth. Allow to cool before mixing in the eggs, sugar, and flour.

In a separate bowl, blend the eggs and sugar until frothy before combining with the cooled chocolate mixture. Mix in the flour until just combined, ensuring not to overmix.

For red velvet cupcakes, combine dry ingredients, then in another large bowl, mix the wet ingredients, adding in the dry mixture slowly. Use a mixer to ensure everything is well-blended, and then fill cupcake liners evenly.

Place both the chocolate lava cakes and red velvet cupcakes in ovens—lava cakes typically take about 12 minutes, while the cupcakes will need around 18-20 minutes. Keep an eye on them to avoid overbaking.

While the other treats bake, prepare the strawberry shortcake by mixing flour, baking powder, sugar, and cold butter until crumbly. Slowly add in heavy cream to form a soft dough, roll out, and cut into rounds before baking.

Mix peanut butter, sugar, and egg in a bowl until well-blended for cookies. For banana bread, combine all mashed bananas with butter, sugar, and the dry ingredients in a single bowl before pouring into a loaf pan.

Combine cherries with sugar and cornstarch in a saucepan for the cherry pie. Pour the mixture into your pie crust and bake until the crust is golden and the filling is bubbly.

Melt chocolate in a microwave or double boiler for chocolate-dipped strawberries. Dip washed and dried strawberries into the chocolate, shake off excess, and let cool on wax paper until set.

Once all desserts are baked and cooled, arrange them beautifully on a plate or in boxes. Adding decorative touches like fresh mint or a drizzle of chocolate will elevate their presentation.