shortcake

Strawberry Shortcake Macarons and a Mother’s Day Gift Guide

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

We’re a few days shy of Mother’s Day, so I figured I’d hit you with a quick and dirty gift guide for the Mamas we love. Some of these item’s can be rush shipped to make it to your Mom in time while others will require a raincheck, but either way they’re all gifts she will LOVE. Take a peek and stick around for the strawberry shortcake macarons that we’re going to dive into after!

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

  1. Artifact Uprising Color Series Book. There’s not a Mom on planet Earth that won’t boohoo her eyes out at a well-made photo book filled with memories of her kids or grandkids. These new books from Artifiact Uprising start at a low price and come with a variety of colored covers to suit Mom’s preferences. You can even upload photos straight from social media. So simple.
  2. Personalized Tumblers. For our anniversary, I gave Brett a Yeti mug featuring a photo of my face and the words “Brett’s Favorite Mug.” The arrows pointing from the words to my face made for a laughable yet memorable gift that has actually turned out to be really useful. While my mug was made by a friend, I’ve linked above a site that will personalize a variety of tumblers for anyone.
  3. Icing on the Cake Cookbook. My sweet blog friend Tessa Huff recently published this new book. Filled with tips, how-to’s, and loads of recipes, this cookbook is a great resource for the baking moms you love. Spoiler Alert: the strawberry shortcake macarons I’m sharing today are adapted from her base recipe!
  4. Voluspa Candles. These are my favorite candles to gift. The jars and tins are beautiful and they come in a variety of delicious scents. My favorite is Baltic Amber, but peek around to find one your Mom will love!
  5. Kate Spade Recipe Box. This is maybe the cutest recipe box I’ve ever seen. How about you bake your Mom some treats from my site, print off the recipe, and stick it in her brand new recipe box? PERFECT IDEA!
  6. Follain Everything Soap. This is a great soap for just about everything. Hands, dishes, pets, kids, the works. It’s vegan, organic, and comes in a lavender lemongrass scent that is divine.
  7. Cookie Fix Cookies. If you’re from Alabama, these cookies need no introduction. These are some of the best cookies I’ve ever had, and now you can buy and ship cookie tins or frozen packs of their dough. Both are excellent and totally worth splurging on.
  8. Duraclear Glassware. Brett and I registered for scads of this Duraclear glassware when we were married. It look like glass to the naked eye but is, in fact, plastic! The glasses come in a variety of shapes and styles and they’ve even got some beautiful colored glasses that would be super fun for summer.
  9. Vrai & Oro Studs. Diamonds are a Mom’s best friend, right? I am in love with these emerald cut diamond earrings right now, and I can totally recommend this brand if you’re working with a budget for your Mom. If precious stones are a little out of reach, check out their more affordable rings, gold studs, and necklaces. I’ve had these line earrings for a few years, and I still adore them 100%.
  10. Eberjey Floral PJ Set. Can we agree that PJs are a great gift no matter what? Unless your mom sleeps in the buff (weirder things have happened) she definitely requires some nighttime clothing to cozy up to. These pajamas are super soft and come in a floral pattern that feels both young and classic all at the time same.

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

Ok, let’s talk these strawberry shortcake macarons. Aren’t they adorable? I’ve had the idea for these treats for some time now, but it took Tessa’s helpful hints in her new book to work up the nerve to make them. With her help, I was able to nail these macs on the first try. They’re delicious, incredibly special, and maybe just the thing that will make your Mom feel like a million bucks this year.

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

So what makes up these strawberry shortcake macarons? First, we have plain vanilla macaron shells, baked until crisp and domed. Inside of each macaron pair is a stable vanilla bean whipped cream, a bit of strawberry jam, and a single thin slice of strawberry. Each element plays a vital role in these strawberry shortcake macarons and are all totally worth the effort.

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

If you need more help with macarons, be sure to check out Tessa’s book. Her tips for troubleshooting were incredibly helpful and gave me the opportunity to land ones I was proud of the first time around. If you’re a little unsure about whipping egg whites, you can reference my How-To guide that I posted last month. Whatever you do, be sure to make a batch of these ASAP.

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

Happy Mother’s Day to any Mamas who may be reading this. I hope you have someone waiting to love on and celebrate you well. Happy Baking!

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

If you like these strawberry shortcake macarons you should check out:

Strawberry Shortcakes

Rhubarb Shortcakes

Roasted Strawberry and Buttermilk Popsicles

Strawberry Almond Skillet Cake

Lemon Lavender Cookies

 

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Strawberry Shortcake Macarons

These vanilla macarons are filled with a whipped cream, strawberry jam, and a thin slice of strawberry to make a strawberry shortcake macaron!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 120
  • Yield: 26 1x
  • Category: Cookies
Scale

Ingredients

For the macaron shells (recipe from Tessa Huff):

  • 11/4 cups plus 1-1/2 tablespoons (158 gm) almond flour
  • 11/4 cups (158 gm) powdered sugar
  • 105 gm egg whites (from 3 or 4 eggs)
  • ½ cup plus 1-1/2 tablespoons (117 gm) granulated sugar

For the filling:

  • 3 ounces cream cheese, room temperature
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (180 gm) heavy whipping cream
  • 1/3 cup strawberry jam
  • 1 cup fresh strawberries

Instructions

To prepare the macarons:

  1. Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
  2. In a food processor, combine the almond flour and confectioner’s sugar and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
  3. In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
  4. Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
  5. Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
  6. Preheat the oven to 325 degrees with a rack in the center position.
  7. Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
  8. Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

To prepare the filling and finish the macarons:

  1. When ready to fill the macaron shells, combine the cream cheese, sugar, and vanilla in a large bowl with a hand mixer on medium speed until smooth, about 30 seconds. Slowly stream in the heavy cream, scraping the bowl every so often, and then continue mixing until the mixture thickens to a stiff consistency. Place the mixture into a piping bag fitted with a small round tip (I use a Wilton 12).
  2. Match each macaron shell with another shell of the same size. Pipe a small round of the cream mixture on one half of each match leaving a small 1/8” border around the shell so the cream doesn’t squish all the way out of the sides. Use a small spoon to place a bit of jam in the center of each piped circle and top with a thin 1/8” slice of strawberry. You can pipe a tiny dot or two of cream on top of the strawberry to help the macaron shell stick to the top. Place the finished macarons in the fridge to firm up prior to eating. I usually let them sit for at least 30 minutes but up to a few hours. Remove from the fridge about 20 minutes prior to enjoying!

Strawberry Shortcake

roasted strawberry shortcake with honey whipped cream recipe by the wood and spoon blog by kate wood. These are simple drop biscuit style shortcakes made with butter and cream. The strawberries are roasted and made into a delicious filling and topping. The whole thing can be topped with a honey whipped cream that is sweet and fluffy, the perfect accent to the shortcakes and berries. Find this simple summer recipe on thewoodandspoon.com

If I ended up on death row and tonight’s dinner was destined to be my last meal, I would you ask you for an over-sized portion of my mom’s baked spaghetti. It’s nothing fancy, really- diced onion, ground beef, and canned tomato sauce, baked together with cooked spaghetti noodles under a blanket of shredded mozzarella and parmesan- but to me, no baked spaghetti could ever taste as good to me as hers. Other contenders for my last meal just may include something similar to today’s recipe: strawberry shortcake .

roasted strawberries

One of the first foods I can remember learning to make is biscuits. Growing up, my Mimi would prepare her famous chicken and dumplings, and I would watch her cut the fat into the the flour, rolling out the dough and cutting each biscuit round out with the lip of a slender drinking glass. Mimi’s take on chicken and dumplings included baking the biscuits in the oven and smothering them with the chicken and thickened sauce. If we were lucky, she would prepare extra biscuits and these would become the foundation pieces for a dessert of strawberry shortcake. We would macerate berries in sugar and make a generous bowl of whipped cream to dollop over the sweet berries and warm biscuits. The words “strawberry shortcake” will always be synonymous with Mimi and I wouldn’t have it any other way.

And isn’t that the one of the coolest things about food? Food can take you somewhere- to a place, to a time, to a feeling. Just the smell of certain foods make me feel like I’m a kid again, or on a first date, or fanning the kitchen after scorching something on the bottom of the oven. Foods jar memories, emotions, and a range of other things because those moments become apart of us. Baked spaghetti and strawberry shortcake, to me, is more than just a meal- it’s a memory of home. 

I want to create moments like that with my kids. I want them to grow up and say their version of some food was better because it was apart of their memories… because eating that food was like sharing a meal with their mom again. 

Okay, I swear I’m not crying over here. (Read: I am.) #pregnancyhormones

We should move on. Let’s get to the good stuff. The nitty gritty. Let’s talk strawberry shortcake.

roasted strawberry shortcake with honey whipped cream Starting with my Mimi’s biscuit recipe and modifying to make a sweeter, more scone-like shortcake, this strawberry shortcake recipe features  roasted strawberries and really, realllly good honey whipped cream. Roasting the strawberries intensifies their strawberry-ness and makes an otherwise ordinary dessert really something to talk about. And the honey whipped cream? Well, let’s just say I’m putting this bad boy on everything now. 

roasted strawberry shortcake with honey whipped cream

If I were you, I’d double the batch of shortcakes and plan on eating those little nuggets for breakfast all week long. Monday could be butter and honey, Tuesday could be fresh preserves and left over honey whipped cream, Wednesday could be hazelnut spread and marshmallow fluff… the possibilities are endless. The bottom line is that with summer just around the corner and fresh berries on the verge of taking over your grocery store, you NEED a strawberry shortcake recipe that is for the books. Done and done. 

 

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Strawberry Shortcake

Roasted Strawberry Shortcakes recipe by the wood and spoon blog by kate wood. These are simple drop biscuit style shortcakes made with butter and cream. The strawberries are roasted and made into a delicious filling and topping. The whole thing can be topped with a honey whipped cream that is sweet and fluffy, the perfect accent to the shortcakes and berries. Find this simple summer recipe on thewoodandspoon.com

This strawberry shortcake recipe features roasted strawberries and really, realllly good honey whipped cream.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 10 1x
Scale

Ingredients

For the shortcakes

  • 2 cups flour
  • 11/2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1 stick unsalted butter, cold
  • 1 cup whipping cream

For the roasted strawberries

  • 11/2 pounds of strawberries, stemmed, hulled, and cut into 1/2” pieces
  • 6 tablespoons sugar
  • 1/4 teaspoon salt

For the honey whipped cream

  • 3 ounces cream cheese, room temperature
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 11/2 cup heavy whipping cream

Instructions

To prepare the shortcakes

  1. Preheat the oven to 425 degrees.
  2. Whisk together the dry ingredients in a medium sized bowl.
  3. Using a pastry cutter or the back of a fork, cut in the butter until well combined and with pea-sized clumps uniformly throughout.
  4. Add 3/4 cup of the cream and mix just until well combined and a soft, shaggy dough is formed.
  5. For rustic shortcakes, use an ice cream scoop or a spoon to portion out 1/4 cup mounds of dough and flatten them slightly with the palm of your hand. For more biscuit-like shortcakes, gently pat dough out on to lightly floured surface until 3/4″ thick. Using a 3″ biscuit cutter, cut out rounds of dough. Lightly brush the remaining cream over the mounts of dough.
  6. Bake for 10-15 minutes or until shortcakes are golden and cooked throughout. Allow to cool on a cooling rack.

To prepare the strawberries

  1. Preheat the oven to 450 degrees.
  2. Toss together the strawberries, sugar, and salt on a baking sheet. Roast in the oven for 10-15 minutes or until juices are released and strawberries are fragrant. Set aside to cool.

For the honey whipped cream

  1. In a large bowl, beat the cream cheese until most clumps are smoothed out, about one minute. Add the honey and sugar and beat to combine, about one minute.
  2. Add about 1/4 of the cream and beat just slightly until the cream cheese mixture is thinned out, about 30 seconds. Add the remaining cream and beat until cream is whipped to stiff peaks. Avoid over-beating.

To assemble the shortcakes

  1. Set aside about 1/2 of the strawberries, leaving the juices behind with the other half. Using a potato masher, mash the half of strawberries with the juices remaining until all large bits of strawberry is smooshed. Fold in the other half of intact strawberries.
  2. Slice each shortcake in half, removing the tops. Spoon a generous dollop of whipped cream on top of the bottom.
  3. Spoon a generous helping of strawberries over the cream, saving enough liquid and intact strawberries for the rest of the shortcakes.
  4. Replace the top of the shortcake and enjoy immediately!