strawberry

Mini Victoria Cakes

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com
It’s Wednesday, and I think we should party like it’s a Friday. If you need some mindless internet perusing,  I’m sharing a run-through of all of my current favorites: what I’m eating, what I’m wearing, yada yada yada. On top of that, I’ve got these mini Victoria cakes that are sure to add some pizazz to your mid-week routine. Let’s dive in!

What I’m Eating:

Have we talked about how my husband has a million hobbies? Like, SO many. This man can find 100 things to do in his free time, but the one activity I am always for is fishing. Brett heading out on a deep sea fishing trip means Mama gets ultra-fresh Gulf seafood for dinner. Yes please. I’ve adored this recipe from Julia Moskin for pan-roasted fish with herb butter sauce and think you need to try it ASAP. We usually opt to use snapper, but something similar would work wonderfully too.

What I’m Drinking:

Besides lots of water (shoutout to the nursing Mamas!), I’ve really been hankering for a good cocktail lately. Have you heard of the aviation cocktail? Apparently, it’s an old classic, but after trying it in Charleston a few years ago I’ve been noticing variations of it popping up on menus all over. I finally picked up the liquors to test out this recipe at home and it is DIVINE. All the flavors blend really well together, so it’s not overly citrusy or sweet. If you like gin and aesthetically pleasing beverages, give this one a try.

What I’m Wearing:

Does anyone else feel like all the cool kids’ clothes look like stuff they grew up seeing their mom wear? I’m basically one shoulder pad away from looking like JTT’s Mom on “Home Improvement.” Nevertheless, I’ve got my sights set on a fall wardrobe revamp and I’m seriously into the oversized blazers I’ve been seeing all over the place. Plan on seeing me rock this little beauty from Madewell next month… or as soon as it’s not 100 degrees outside.

Where I’m Going:

Brett and I have a trip to Boston planned for next month! Count me in for at least 15 lobster rolls and all the corny historical walking tours my feet can manage. I landed on this round-up of the best carry-on travel backpacks and immediately started a mental shopping list. My personal fave was the Dagne Dover option, but I’d also like to add this Frye backpack to the mix. Super cute and on sale? Yes please. (PS, send me all of your Boston/Martha’s Vineyard recs!)

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

What I’m Baking:

Have you ever had a Queen Victoria cake? It’s a classic English sponge cake featuring fluffy vanilla layers that sandwich both a jam filling and whipped cream. I first tried a rendition of this treat at a London Starbucks back in 2010 and hilariously thought it was a Starbucks specialty. Needless to say, I was really disappointed when I got back to the States and couldn’t find the dessert at any of my local coffee shops. In the time since, I’ve seen renditions of the Victoria sandwich cake in various cookbooks and knew a decidedly British treat needed a fancy pants update for all my pinkies-out teas, parties, and events. These mini Victoria cakes are the end result, and they’re so deliciously cute that you will love them too.

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

To make the tiny treats, we start with the cakes. Although traditional Victoria cakes use self-rising flour, I decided to rely on regular all-purpose flour and added leavening. The batter comes together quickly and is baked in a mini cake pan. Here, I opted to use a mini cheesecake pan like this one, but you can easily sub in a mini cupcake or muffin pan instead. Bake the cakes until a toothpick inserted comes out clean and then allow to cool completely.

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

When you’re ready to assemble your mini Victoria cakes, whip up a stable cream made with heavy whipping cream, cream cheese and powdered sugar. The mixture should be thick enough to stand up on the end of a spoon but still light and fluffy. Use a paring knife the cut the middle of your mini cakes out and pipe in some prepared or store-bought strawberry jam. Top with dollops of the cream and garnish with berries, cutie sprinkles, or whatever else makes you feel like a Queen. Serve immediately or store covered in the fridge until about 20 minutes prior to serving.

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

These mini Victoria cakes make an excellent finger dessert or pickup treat for evening affairs and brunch hour teas. I’m sharing them with you today thanks to my friends at Kerrygold. Their butter is the perfect addition to these little cakes and flavors each one like a dream. Anytime there are few ingredients involved in a recipe, you want to make sure that you’re choosing flavorful, quality ingredients. I always count on Kerrygold to get the job done. Pick up a few blocks of Kerrygold butter and give these mini Victoria cakes a try! They’re a surefire way to put some sass into your midweek routine. Happy Wednesday and happy baking!

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

If you like these mini Victoria cakes you should try:

Strawberry Rhubarb Layer Cake

Strawberry Shortcake Macarons

Strawberry Icebox Pie

Strawberry Pretzel Tart

Strawberry Shortcake

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Mini Victoria Cakes

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

These mini Victoria cakes are a cute little rendition of the classic Bristish sponge cake.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 120
  • Total Time: 2 hours 30 minutes
  • Yield: 24 1x
  • Category: Dessert
Scale

Ingredients

For the cakes:

  • 1 cup (230 gm) unsalted butter, at room temperature
  •  1 cup (200 gm) sugar
  • 4 large eggs, at room temperature
  • 11/2 teaspoons vanilla extract
  • 2 cups (270 gm) cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

For the filling and whipped topping:

  • ½ cup strawberry jam or preserves
  • 6 ounces cream cheese, at cool room temperature
  • ¾ cup (150 gm) sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 11/2 cups (360 gm) heavy whipping cream
  • Fresh strawberries, quartered for garnish

Instructions

To make the cakes:

  1. Preheat the oven (325 for dark pans and 350 for light pans). In a large bowl or the bowl of a stand mixer cream the butter and sugar together on medium speed until smooth and fluffy, about 2 minutes. Add the eggs one at a time, mixing after each addition to incorporate. Add the vanilla. Stir in the dry ingredients just until combined and fold in any unincorporated bits. Lightly grease mini muffin or cheesecake tins and fill each cup 2/3 of the way with batter. Bake in the preheated oven for about 15 minutes or until a toothpick inserted comes out clean. Allow to cool slightly in the pan and then carefully remove each cake to cool completely.
  2. When ready to frost and serve, use a paring knife to core out the center of each cake. Fill a piping bag with the jam and pipe jam into the center of each cake. Set aside while you prepare your topping.
  3. In a large bowl, use a hand mixer to cream together the cream cheese and sugar until smooth. Add the extract and salt. Slowly drizzle the cream into the bowl while the mixer is on and whip until stiff peaks form. Fill a piping bag with the topping and pipe on top of each cake, covering the jam filling completely. Top with quartered strawberries just before serving. Enjoy at a cool room temperature but store in the fridge.

Berry Slab Pie

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

Where does the time go? One day I’m trying on shorts in preparation for the first day of summer and the next I’m testing recipes for pumpkin cakes and pecan pies. Although I’m usually ready for the coming season, these past few months have been an absolute blur. With the end of summer just around the corner, I say we look the other way and keep noshing on berry-flavored treats and frozen citrus cocktails. Does that sound good? Cool! Then a berry slab pie is coming your way.

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

I love a slab pie for a number of reasons. There’s no better way to feed a crowd with a load of sweet summer produce than with a sheet pan pie that can easily be sliced for guests. Here, with three types of berries and an all-butter crust courtesy of Kerrygold, this berry slab pie is a crowd pleaser that is perfect for the last of these summer days.

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

To make this berry slab pie, we start with the crust. Flour, salt, and a bit of sugar are pulsed together with loads of butter until pea-sized clumps exist throughout. We bring the dough together with some ice water and apple cider vinegar and allow it to chill in the fridge. Once the dough is cold, preheat the oven and roll the dough out onto a floured surface. Fit the dough into a jelly roll pan and begin to prep your filling.

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

Blueberries, raspberries, and strawberries are tossed together with sugar, cinnamon, and lemon zest. Scoop the mixture into the prepared pie dish and set it aside while you roll out the top piece of dough. I chose to lattice strips of dough on my berry slab pie, but you can easily opt to roll out the sheet of dough and vent the top instead. Place the pie in a preheated oven and bake until the juices are bubbling and the crust is golden brown.

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

A few things to know about this berry slab pie: first, you really have to roll out your dough well. A jelly roll pan requires a really big crust, and even though this recipe makes loads of dough you’ll still need to take care to roll it out large enough. Second, feel free to adapt this filling according to your preferences! You can use fresh or frozen berries and even sub in certain varieties of berries. Finally, be sure to taste test the berries before you fill your pie so that you can add more or less sugar as needed. If you find your berries aren’t super ripe you may require a few extra tablespoons of sugar to sweeten up the filling.

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

Let’s bask in these last few days of summer and fill up on yummy treats like this berry slab pie. Many thanks to my friends at Kerrygold for sponsoring this post. Pies are only as good as the ingredients we put in them (especially when it comes to butter!), so for optimal taste I always trust Kerrygold. Pick up a few sticks at the store and give it a try yourself! Happy Tuesday and Happy Baking!

If you like this berry slab pie you should try:

Peach Berry Pie

Berry Almond Streusel Pie

Strawberry Rhubarb Pie

Caramel Apple Slab Pie

 

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Berry Slab Pie

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

This berry slab pie is baked in a jelly roll pan and feeds a crowd! Features strawberries, blueberries, and raspberries!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the pie crust:

  • 41/2 cups (585 gm) all-purpose flour
  • 11/2 tablespoons sugar
  • 1 teaspoon salt
  • 13/4  cup (400 gm) unsalted butter, cold
  • 10+ tablespoons ice water
  • 2 tablespoons apple cider vinegar

For the pie filling:

  • 2 teaspoons lemon juice (about the juice of one lemon)
  • 1 tablespoon lemon zest
  • 8 cups (about 900 gm) mixed berries (I used chopped strawberries, blueberries, and blackberries)
  • ¼ cup (35 gm) all-purpose flour
  • 1 tablespoon cinnamon
  • ½ cup (100 gm) sugar
  • 1 egg

Instructions

To prepare the pie crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the butter, just until evenly dispersed and pea-sized clumps form.
  3. Pour the apple cider vinegar into the ice water. Add in 6 or 7 tablespoons of ice water mixture and pulse, adding in an additional tablespoon of water until a dough begins to form. I usually need 9-10 tablespoons of water.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

To prepare the pie filling:

  1. Combine the lemon juice, zest, and berries in a large bowl. Add the flour, cinnamon, and sugar and toss to combine evenly. Set aside while you make assemble your pie.

To assemble your pie:

  1. Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
  2. Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
  3. Sprinkle your prepared fruit into the pan and spread out to fill evenly. Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the filling inside is bubbling. Rotate the pie during baking as needed to brown evenly.

Champagne Cocktail Popsicles

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

I think it’s a cruel joke that drinking alcohol is not allowed when you’re pregnant. Imagine being 25 pounds heavier than normal in the dead of summer. Imagine there’s two other kids at home who dominate you day and night because they know your 9 month pregnant self is too tired to chase after them. At that moment, don’t you really deserve a cocktail? Wouldn’t you really want something that would cool down and refresh that tired, center-heavy body of yours? The answer is an obvious and resounding YES, so in my late pregnancy, in the heat of my cocktail craving days, I started working on the recipes for the 3 varieties of champagne cocktail popsicles that you’ll read about today. It’s a summertime treat that everyone, Mamas especially, are deserving of, and I think you’re really going to like them.

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

First up is a mimosa popsicle. Made with fresh orange juice, sparkling wine, and just a smidge of simple syrup, this is the push-pop your brunches have been waiting for. I love a classic mimosa as much as anyone, but a mimosa popsicle? That’s something to write home about. The second option is a bellini pop! Fresh peach wedges are pureed and stirred with champagne and a teeny bit of syrup to create a seriously fruity popsicle that is altogether summery. I found I enjoyed this one the most, particularly since peach season is showing out in all it’s glory right now. You can use frozen peaches here, but this is also a great way to use up peaches on the verge of going bad. Finally, we have a strawberry lime champagne popsicle. Pureed berries, simple syrup, a squeeze of lime juice, and bubbles round out the list of ingredients for these pops. They’re a crowd pleaser, and you can easily include a little bit of lime zest for extra citrus flavor.

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

While traditional popsicle molds work fine here, I really encourage you to consider grabbing some of these disposable plastic push-pop bags. They’re super inexpensive (I found mine on Amazon!) and make the perfect portion size for these champagne cocktail popsicles. Keep in mind that alcohol does not freeze, so these will melt faster than your average pop! If you opt to not use the little plastic sleeves, consider serving small popsicles in a glass with a tiny pour of champagne at the bottom. I saw something similar here and think it would make for a cute beach or brunch cocktail to serve.

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

These champagne cocktail popsicles are indeed boozy, so feel free to add a bit more fruit if you prefer a more subtle wine flavor. No need to splurge on any expensive booze here- just something inexpensive that you wouldn’t mind drinking a small bit of. Either way, be sure to stay cool with these grown-up popsicle cocktails (poptails?) and let me know what you think! Happy Monday and Happy Drinking!

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

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Champagne Cocktail Popsicles

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

These champagne cocktail popsicles come in three push-pop flavors: Bellini, mimosa, and strawberry lime!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 240
  • Yield: 4 1x
  • Category: Dessert/ Cocktail
Scale

Ingredients

For Mimosa:

  • 1 cup orange juice
  • ½ cup sparkling wine
  • 1 ounce simple syrup, optional

For Bellini:

  • 11/3 cups chopped peaches
  • ½ cup sparkling wine
  • 2 ounces simple syrup

For Strawberry Lime:

  • 11/3 cups chopped strawberries
  • ½ cup sparkling wine
  • Juice of one lime
  • 2 ounces simple syrup

Instructions

For the Mimosa:

  1. Combine the orange juice and sparkling water in a large measuring cup. Taste the mixture and add simple syrup if you desire the pops to be sweeter. Divide the mixture via funnel into 4 disposable plastic push-pop tubes. Freeze until solid!

For the Bellini:

  1. Combine the chopped peaches, sparkling wine, and syrup in a blender and process just until the peaches have been pureed and the mixture is smooth. The mixture will bubble slightly. Allow some of the bubbles to subside, re-stir the mixture, and then divide is among 4 disposable plastic push-pop tubes. Seal and freeze until solid.

For the Strawberry Lime:

  1. Combine the chopped strawberries, sparkling wine, lime juice, and syrup in a blender and process just until the strawberries have been pureed and the mixture is smooth. The mixture will bubble slightly. Allow some of the bubbles to subside, re-stir the mixture, and then divide is among 4 disposable plastic push-pop tubes. Seal and freeze until solid.

Strawberry Rhubarb Layer Cake

Strawberry Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

You’ve got a reason for partying, right? Whether it’s a booked vacation, the last day of school, or even just surviving the first half of the week, we all have something to hoot, holler, and bake about. For your summertime entertaining purposes, I have the prettiest pink-hued strawberry rhubarb layer cake. It’s filled with a homemade rhubarb jam and an oatmeal streusel and is slathered with a jam buttercream. Yes, it’s as sweet, salty, and fruity-delicious as it sounds, and you’re definitely going to want to read all about it.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

First, here’s a quick update on us. Today is my Aimee girl’s last day of school. For us, this means summer begins and  we can officially begin waiting on baby number 3 to show up. At 33 weeks along in this journey, I know there’s a few bloaty, swollen, heart-burny third trimester days in my future, but I’m counting down the minutes with anticipation regardless. The prospect of life as a family of 5 is currently blowing my mind, and I’m equal parts nervous-sweating and excited all at once.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

We’ve spent the past few weeks nesting like crazy to get the big kiddos situated in their rooms and to prepare the nursery as much as possible. I’ve been washing clothes, organizing bottle parts, and doing double duty on the blog front to get some recipes lined up for you guys while we are in the newborn haze. My camera is currently caked in frosting and shards of shredded coconut, sticky and dirty from an overhaul of photoshoots, and my computer desktop is covered in a whole bunch of words, photos, and ingredients lists that I plan to share in the future. If I manage to pull this all off seamlessly, it will be a miracle. Pray for me.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

The silver lining of all this insanity is that there’s a strawberry rhubarb layer cake today, and it’s as pretty as it is delicious and equally appropriate for the season. This cake feels worthy of all our life victories, big and small, and is so well-rounded in flavor, texture, and sweetness that it might just be my new favorite cake. Only maybe though, because see here and here.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

To make this strawberry rhubarb layer cake, we start with a quick jam. Strawberries and rhubarb are cleaned, cut, and tossed into a pan with sugar and water. The fruit gets cooked down until it’s a loose jam consistency that we can chill in the fridge. This jam can be used on scones, as a filling, or even as an ice cream topping! Super simple and delish.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

The next component is the streusel. Butter, sugar, oats, and flour come together with a bit of cinnamon and ginger. We bake the crumbled mixture in the oven until it forms a crisp, granola-consistency crunchy mixture. While that cools, we can work on the cake! This is a simple buttermilk cake made with butter, eggs, and flour. 3 layers of fluffy, vanilla goodness emerge from the oven and helps to marry all of the cake components as one.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

We stack the cake as usual, using a bit of frosting to dam in the jam and streusel filling. Once all 3 tiers have been assembled, we coat the whole thing in a strawberry rhubarb buttercream which is made with a bit of that jam we made earlier. The frosting takes on a pretty pink color that looks incredibly festive and fun. It’s a fairly easy buttercream to prepare and work with, so I hope you enjoy it as much as I do.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

If you’re in need of a towering cake to make these toasty May days even more beautiful, please give this strawberry rhubarb layer cake a try! It’s absolutely divine and 100% worth the effort. Happy hump day and happy baking!

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

If you like this strawberry rhubarb layer cake you should check out:

Raspberry Streusel Cake

Raspberry Rhubarb Crumb Cake

Strawberry Rhubarb Pie

Strawberry Rhubarb Crumb Bars

Rhubarb Shortcakes

 

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Strawberry Rhubarb Layer Cake

Strawberry Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

This strawberry rhubarb layer cake has a jam filling, a streusel topping, and fluffy buttermilk layers. The frosting is a jam buttercream!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 40
  • Total Time: 180
  • Yield: 1 Cake 1x
  • Category: Dessert
Scale

Ingredients

For the Rhubarb Jam:

  • ¾ pound rhubarb, chopped
  • ¾ pound strawberries, hulled
  • ¾ cup (150 gm) sugar
  • 1 tablespoon water

For the Streusel:

  • ¼ cup (55 gm) unsalted butter
  • 1/3 cup (40 gm) flour
  • 1/3 cup (70 gm) brown sugar
  • 1/3 cup (30 gm) quick cooking oats
  • ½ teaspoon salt
  • 1/4 teaspoon cinnamon
  • ¼ teaspoon ginger

For the Buttermilk Cake (Adapted from Spoonful of Butter):

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 11/3 cups (270 gm) sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 21/2 cups (350 gm) all-purpose flour
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240 gm) buttermilk, at room temperature

For the Rhubarb Jam Buttercream:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup, plus an extra 2 tablespoons (if needed) of rhubarb jam

Instructions

To prepare the rhubarb jam:

  1. Combine all of the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all of the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
  2. Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10-15 minutes until the rhubarb and berries have broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.

To prepare the streusel crumbs:

  1. Preheat the oven to 350 degrees.
  2. In a small saucepan over medium heat melt and brown the butter. See the link in my blog post for help on this. Whisk the flour, brown sugar, oats, salt, cinnamon and ginger together in a medium sized bowl. Add the browned butter to the mixture and fold together until the ingredients clump into dime-sized bits. Spread out on a sheet pan and bake in the preheated oven, tossing occasionally, for 10-12 minutes or until the streusel is golden brown. Allow to cool completely before using or storing. Streusel can be made ahead and stored at room temperature for a week, or in the freezer for a couple of months.

To prepare the cake:

  1. Preheat the oven to 350 degrees. You can opt to make a 2 layer 8” cake or a 3 layer 6” cake. Whichever you choose, grease your pans and line the bottom of each with parchment rounds.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and vanilla on medium speed (I use 4 on my mixer) until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time. Beat for an additional minute. Add half of the flour, the baking powder, and salt, and stir on low to combine. Scrape the sides of the bowl and add half of the buttermilk. Repeat this process with the remaining half of the flour and buttermilk. Scrape the sides of the bowl and fold in any unincorporated bits of batter. Divide the batter among the pans and bake in the oven until the top is lightly golden and a toothpick inserted comes out clean. For 3 6” cakes, this will take about 25-27 minutes. Allow the cakes to cool completely before assembling.

To prepare the jam buttercream:

  1. In a large bowl or the bowl of a stand mixer, cream the butter at medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the powdered sugar, extracts, and salt. Stir to combine and add the ¼ cup of jam. You’ll likely need an additional 2-3 tablespoons of jam to thin the buttercream out to spreading consistency. Beat in the mixer for an additional minute until smooth and combined, and add a tablespoon of milk or water as needed to get the right consistency for spreading.

To assemble your cake:

  1. Level the cakes using a serrated knife. Spoon 1/3 of your frosting into a piping bag or large plastic bag with a hole snipped in the end so you can pipe a dam around the border of your cakes. Place a small amount of buttercream on a cake board or serving platter and place your first cake directly on top. Spread a small amount of buttercream on top of that layer and then use your piping bag to pipe a “dam” around the perimeter of the cake. The dam can be narrow but should be about ¼-1/2” tall. Spoon jam inside of the dam just barely under the top of the dam and then sprinkle streusel on top. Stack the next layer of cake and then repeat this process again finishing with the 3rdlayer of cake. Spread the remaining icing around the outside of the cake and decorate as desired! The cake is best stored covered in the fridge and then brought barely to room temp prior to serving.

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 Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Truth be told, I was going to save this recipe for a rainy day. Yes, we’re finally into rhubarb season and strawberries are just around the corner, but these gooey strawberry rhubarb crumb bars were supposed to be on hold. Instead, I decided to go ahead and share it right away, because some things are just too good to keep to yourself, ya know?

I have this really bad habit of saving things “for a special occasion.” I love a celebration more than the average bear, and it’s not unusual for me to find myself romanticizing an event with grandiose plans, elaborate treats, or just about anything else that qualifies as extra. It’s not that I want to be over-the-top or too planned out, I just like to save my best for the right moment.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Here’s an example: When Brett and I first got married, I bought this expensive bottle of sake. In my mind, I’d save it for a special dinner when I made homemade sushi or some other type of Asian cuisine and I’d be the cute put-together wife that had just the right beverage for the occasion. Over the next several months, I made Asian food more times than I could count but I never cracked open the bottle because it never felt special enough. Finally, when we moved last December, I found the old bottle all dusty in the back of our cabinet. It was well overdue and no longer good, and I remember being so disappointed that I let that treat go to waste.

I do the same thing with clothes and shoes and those expensive face masks and creams I buy at the store. Always certain that there’s a special occasion worthy of them, I hold off from opening, using, or wearing those items, and before long they’ve been forgotten. Now they don’t fit or they’ve expired or they’re simply out of style. Instead of relishing those treats or sharing them when I had the opportunity, I let them go to waste.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Why do we ration the good things in our life? For so long, I’ve resisted the urge to appreciate and indulge in the gifts I have because the moment doesn’t feel worthy of them. Instead of preserving those things for the right time, I end up wasting them. I think (and hang with me for a minute, because this is going to be a stretch) that we do the same thing with our own personal gifts. Not the tangible items like a pair of earrings or a fancy sofa or a block of imported cheese, but the gifts inside of us. Our talents, our desires, and our dreams. So often, we stifle a vision, we refrain from sharing a kind word with someone, or we hold off on pursuing something we desire because we’re unsure the time is right. What does this waiting accomplish? When we fail to tap into something that we love or that has been gifted to us, we are rarely saving it for a rainy day. Usually we’re putting that idea on the shelf to become dusty and forgotten.

I have some dreams that have been sitting on a shelf for a while. Sometimes I’ll pick them up and consider the possibilities for a moment, but then I usually just toss it back on the shelf with the notion that I’ll think about it when the time is right. But what if that time is right? What if I’ve been allowing fear to bench my gifts and purposes when that perfect moment was just a little effort away? If we wait for one of life’s dramatic curtain calls instead of taking captive those unremarkable moments that make up our days, will we find ourselves waiting for an opportunity that never comes? I’m beginning to think so.

 

So the purpose of spewing all this rambling your way is this: don’t hide your gift. Share your dreams and talents and ideas with anyone who will listen. Don’t wait forever on an open door when you might have the key to a few closed ones right in front of you. We cheat ourselves and the world when we tuck our gifts out of sight, so hold yours out with open hands and be willing to share them.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.comOk, all of that was probably way too serious for these strawberry rhubarb crumb bars. This little treats are simple, quick to put together, and entirely delicious, so you’re going to want to share them with everyone. Scout’s honor. I’m sharing today’s recipe in partnership with my friends at Diamond Nuts. On top of all those layers of brown sugar, oats, butter, and fruit jam are savory toasted pecans that round out the flavor perfectly on these strawberry rhubarb crumb bars. I’ve come to appreciate a small sprinkle of Diamond Nuts on just about everything I make these days, and here, in these bars, the pecans add just the right amount of toasty crunch to complete these otherwise soft and gooey bars. If you are in need of a go-to nut brand, Diamond is definitely your best bet.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

To make these strawberry rhubarb crumb bars, we first have to throw together the quick jam. I used fresh rhubarb and frozen strawberries, but you can use whatever you have on hand. With just a little sugar and water, the fruit cooks down into a thin jam that you can use for these treats, on toast, or even as a filling for a cake that I’ll be sharing in the coming weeks. This jam can also be canned, but we won’t go into all of that today.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

The next step is to make the oat mixture for the strawberry rhubarb crumb bars. Flour, brown sugar, oats, and butter come together into a clumpy delicious mixture. Pack 2/3 of the mixture into a prepared 8″ pan and bake until just barely set. Spread a little of the cooled jam on top and sprinkle the remaining crumbs and pecans on next. If you want a super fruity and gooey bar you can throw a little extra strawberries in there too. The fruit will weep and juice all over the place making it more akin to a pie bar, so if you’re into that, go for it! For a thinner layer of fruit just stick with the jam. Both are phenomenal, if you ask me.

The bonus of these strawberry rhubarb crumb bars is that they serve a crowd, can be made in a cinch, and freeze like a dream. If you’re not into making homemade jam, feel free to use your favorite store-bought option instead. I personally was ecstatic to find yet another use for that spring rhubarb that I’ve come to covet, so if you happen to see some in your stores, grab it and make these ASAP. They’re fab.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Thanks for listening to me ramble on today, and I hope you love the strawberry rhubarb crumb bars! Many thanks to the kind humans at Diamond Nuts for giving me the opportunity to share this go-to recipe with you all today. Pick up some of their pecans next time you’re at the store and just tell me you don’t taste the difference. I bet you will. Happy baking y’all!

If you like these strawberry rhubarb crumb bars you should check out:

Blueberry Lemon Bars

Raspberry Rhubarb Crumb Cake

Lemon Berry Crumb Cake

Berry Rhubarb Tart

Strawberry Rhubarb Pie

 

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Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

These strawberry rhubarb crumb bars are buttery, pecan-topped bars with a fruity center and oatmeal crust. Perfect for sharing!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the bars:

  • 11/2 cups old-fashioned oats
  • 11/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (170 gm) unsalted butter, melted
  • ¾1 cup (see notes) strawberry rhubarb jam
  • ½ cup chopped berries (optional)
  • ½ cup pecans, chopped

For the strawberry rhubarb jam:

  • ¾ pound rhubarb, chopped
  • ¾ pound strawberries, hulled
  • ¾ cup (150 gm) sugar
  • 1 tablespoon water

Instructions

To prepare the bars:

  1. Preheat the oven to 350 degrees and line an 8” pan with a sheet of greased foil. Combine the oats, flour, brown sugar, baking powder, and salt in a large bowl. Stir in the butter until the mixture is consistent. Pack 2/3 (about 2 cups) of the mixture evenly into the bottom of the pan and bake in the preheated oven for 10 minutes.
  2. When finished, spread the jam on top of the cooled crust. If you’re opting to not add fresh fruit, use 1 cup of jam. If you’d like to add fresh fruit, use just ¾ cup. Top with fresh fruit, if desired. Mix the pecans into the remaining crumb layer and then sprinkle on top of the jam and/or fruit. Bake in the preheated oven for an additional 25-30 minutes or until the top is golden. Allow to cool completely before removing from pan and cutting. You can speed up this process in the fridge.

To prepare the rhubarb jam:

  1. Combine all of the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all of the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
  2. Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10-15 minutes until the rhubarb and berries have broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.

Notes

  • For gooier juicier bars, opt to add fresh fruit on top of the jam! These will still slice well but are a bit messier. For bars that set well, opt for no fruit. If your fruit isn’t super ripe you can sprinkle a tablespoon of sugar on top too.

 

 

Mini Strawberry Galettes

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

We talk a lot of about gratitude here. Often, these conversations come as a result of an overflow of joy or a season of abundance, but sometimes it’s out of necessity. Sometimes I literally have to list out the things I’m thankful for in order to remain grounded in the goodness that is all over my life. Do you know what I mean?

These past few weeks have been a roller coaster of emotions. There’s been fun-filled days where my heart could explode with love, but then there’s been others that have felt heavy and alone. There’s been moments of laughing till I cry and ones with so much fear and anxiety that the tears don’t even bother showing up. Call it hormones, call it crazy, call it what you want, but the truth is that even with so many true and beautiful things to be grateful for, I still find myself in a gross pit of despair at times. I think this is just the nature of being human. 

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

But then there’s gratitude. I read about it, I talk about it, I stare at my cup of coffee while thinking about it, because I need the daily reminder. Without a metronome of gratitude ticking throughout my day, I can lose track of that spark and zeal for life. Sometimes I get down about my circumstances, but gratitude is the pitcher that fills up my cup and pours over into some serious feelings of love and joy and wonder for all that exists in my world. 

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

So if you, like me, needed a reminder to approach today with a smile and a heart full of thankfulness, here is it. Maybe make a list of your own with one or ten or a hundred things in your world that are worth appreciating. I think it’s okay if that list is a little shorter some days than others, but there is always little flecks of goodness in your life if you’re willing to hunt them out. Once you uncover them, be encouraged and then get cracking in the kitchen to make the mini strawberry galettes that we’re about to dive in to!

These mini strawberry galettes are like little hand-sized open-faced pies that are as delicious as they are lovely. With a buttery crust, a sweet, fruity filling, and a simple almond crumble on top, these mini strawberry galettes are the perfect treat to indulge in this summer.

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

To make them, we start with the crust. I have batched my favorite pie crust for this recipe and I think it works splendidly. Roll the prepared, chilled dough out into a thin sheet and use a large cutter or a glass to trace out equal-sized rounds. Next comes the fruit! Right in the center of each dough round goes a plop of sugared strawberries that has just a bit of vanilla extract and some cornstarch to help thicken the juices. Gently fold the edges of the pie crust up over the outer rim of the fruit and press down generously to make sure that the pastry won’t unfold in the oven (been there, done that). Brush the pie crust with an egg wash and give the whole thing a sprinkle of that yummy almond crumble that I stole from this recipe. This step is optional, but I think it adds a little something special, don’t you think?

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

A couple things to know about this recipe:

First, be sure that your pie dough is cold when it goes into the oven! A surefire way to make your crust not so yummy is to let is get soft and soggy before it hits the heat. Second, adjust the sugar in the filling according to how sweet your berries are. If they’re out of season or tart, the filling may require an extra tablespoon of sugar, okay? Finally, feel free to batch this recipe to make a few extra! I like this dessert as an option for a small summer gathering, but certainly you can make a few more to serve a crowd.

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

These mini strawberry galettes are load of sweet summer goodness, and I really hope you’ll give them a try. I’m thankful for y’all and this fun place we’ve created here. Happy Friday!

If you like these mini strawberry galettes you should try:

Blueberry Galette with Cornmeal Crust

Strawberry Rhubarb Pie

Raspberry Streusel Cake

Strawberry Icebox Cake

Raspberry Champagne Pop-Tarts 

 

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Mini Strawberry Galettes

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

These mini strawberry galettes are tiny crimped pie crusts filled with juicy fresh strawberries and topped with a simple almond crumble. The perfect way to ring in summer produce! 

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 180
  • Yield: 7 1x
Scale

Ingredients

For the pie dough:

  • 13/4 cups (210 gm) all-purpose flour
  • 11/2 teaspoons sugar
  • Heaping 1/4 teaspoon salt
  • 1/3 cup (70 gm) chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons (85 gm) chilled unsalted butter, cut into pieces
  • 5 tablespoons (approximately) ice water

For the streusel:

  • ¼ cup plus 1 tablespoon (45 gm) all-purpose flour
  • 3 tablespoons (15 gm) almond flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 3 tablespoons (40 gm) unsalted butter, cold and cubed

For the filling:

  • 1 pound strawberries, hulled and sliced between 1/8”-1/4” thick
  • 1/3 cup (65 gm) sugar
  • 11/2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For assembly:

  • 1 large egg
  • Sliced almonds, for sprinkling
  • 3 tablespoons (15 gm) almond flour

Instructions

To prepare the pie dough:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes or up to 2 days.

To prepare the streusel:

  1. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy with pea-sized clumps throughout. Keep cold until ready to use.

To prepare the filling:

  1. Toss the strawberries, sugar, cornstarch, and vanilla together in a large bowl just before assembling the galettes.

To assemble the galettes:

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Crack the egg in a small bowl and have a pastry brush ready. Roll out the chilled dough on a floured surface until 1/8” thick. Use a 4-1/2” round cutter (or a drinking glass approximately the same size) to trim out rounds of dough. Place them on the prepared baking sheet and collect the leftover dough to re-roll and trim more rounds. You should be able to make 7, but try not to overwork the dough. Use the pastry brush to brush a thin layer of the egg white in the center of each pie dough round, leaving a 1” border around the edges. Sprinkle 1 teaspoon of almond flour on top of the egg white and begin layering strawberries inside of the galettes. Be sure to leave the 1” border around the edges. You can pile your strawberries up about an inch, but be sure not to go any higher so that you can fold the dough over the filling easily. Use your fingers to fold the edges of the galette on top of itself around the perimeter of the pie dough round (see photos). Press all around the edges to make sure that the dough is gently sticking to the dough it’s folded over on top of. If you don’t press down, your galette may unfold and open up in the oven! Whisk the egg together and add a teaspoon of water to the bowl to make an egg wash. Brush on the edges of the folded pastry. Sprinkle the streusel on top of the strawberries and bake in the preheated oven for about 25 minutes or until the pie crust is golden and the filling is barely bubbling. Allow to cool prior to serving.

Notes

  • Keeping your dough really cold at all phases is super important for making sure that the galettes don’t unfold in the oven. If at any point the dough gets warm, just pop it in the fridge or freezer briefly to chill up. 

 

 

Berry Rhubarb Tart

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Fri-yay, Fri-yay, Fri-yay! With Cinco de Mayo, the Kentucky Derby, and a number of other awesome events, this weekend has loads to be excited about. I’ve got your weekend round-up and a serious berry rhubarb tart to share with you kids this morning! Let’s get started!

Essential Margaritas

Did you see the rosé margarita I shared earlier this week? Food & Wine shared their 19 essential margarita recipes, and you better believe they look amazing. For more boozy ideas, check out my other cocktail recipes here!

Mother’s Day Gift Guides

Don’t forget to be a mother lover this year. Food52 shared a brilliant gift guide for the mamas in your world. Check it out here!

Madewell x Crewcuts

If you’re buying treats for the moms, you might as well get something for kiddos too! Madewell just released a clothing collab with J.Crew and it is beyond adorable. The little girl items have strawberries all over them, and you better believe Aimee girl is getting some ASAP.

Bon Appetit Travel Guide

I’m still flying high from my killer trip to Chicago last weekend. Bon Appetit shared this very smart travel guide in their most recent issue, and I agree with every bit of it. Give it a looksie here!

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Berry Rhubarb Tart

In Alabama, rhubarb has been a hot commodity. While those beautiful stalks are coming into season I wanted you all to have a sure-thing treat to prepare for your people in the coming days. This berry rhubarb tart, equal parts elegant and simple, is nothing short of delightful, the perfect dessert to round out your weekends. 

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood
Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood
Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

To make it, we start with a simple crust. Almond flour and all-purpose flour and stirred with a bit of sugar before a generous amount of butter is cut in. You can use the back of two forks or a pastry cutter to make sure that the butter is incorporated evenly into pea-sized chunks. Press 2/3 of the mixture into a large rectangular tart pan and set aside while you prepare the filling.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Strawberries and rhubarb are tossed with sugar, vanilla, and lemon zest. Cornstarch is added to thicken the mixture before is added to the prepared tart pan. Sprinkle the remaining crust crumbles on top of the fresh fruit and garnish with sliced almonds. Bake in the preheated oven until it is golden brown and the fruit beneath is barely bubbling.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

This berry rhubarb tart keeps for several days but is very best the day it is made. I’ve been known to nibble on pieces at breakfast and dessert, so long as a cup of coffee is available to enjoy it with. While the tart may appear to be difficult to prepare, I can promise it is shockingly simple. Truly,this berry rhubarb tart makes the wait for rhubarb worth it.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate WoodBerry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Have a great weekend and enjoy some dessert this week! This berry rhubarb tart is not one to miss! 

If you like this berry rhubarb tart you should check out:

Strawberry Rhubarb Pie

Raspberry Rhubarb Crumb Cake

Strawberry Pretzel Tart

Strawberry Almond Skillet Cake

Raspberry Streusel Cake

 

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Berry Rhubarb Tart

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

This berry rhubarb tart is a simple dessert, both sweet and tart, filled with fresh strawberries and rhubarb. The crust is an almond and butter crumble and the whole thing is garnished with sliced almonds. 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
Scale

Ingredients

For the dough:

  • 11/4 cup (160 gm) all-purpose flour
  • ¾ cup (70 gm) almond flour
  • ½ cup (100 gm) sugar
  • 1 teaspoon salt
  • 11 tablespoons (155 gm) cold unsalted butter, cubed
  • 11/2 tablespoons milk or water

For the filling:

  • 8 ounces hulled and quartered strawberries (about 1-1/2 cups)
  • 8 ounces rhubarb, trimmed and cut into 1” pieces
  • ¼ cup (50 gm) sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons sliced almonds
  • Whipped cream, for serving if desired

Instructions

  1. Preheat the oven to 350 degrees. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy in appearance. Add the milk or water and stir together just until a dough comes together. Pat about 2/3 of the mixture into the bottom and sides of a 4-1/4” x 13-3/4” tart pan with a removable bottom (you can also use a large 9” round tart pan). Place the pan and the remaining crumbs in the fridge while you prepare the filling.
  2. For the filling, combine the quartered strawberries and chopped rhubarb in a bowl with the sugar, cornstarch, vanilla, and lemon zest. Stir together until combined and spread into the bottom of the tart pan. Sprinkle the remaining crumbs over the fruit filling and then top with the almonds. Bake in the preheated oven for about 45 minutes or until the crust and crumbles are golden brown and the fruit filling is bubbling. Allow to cool slightly and serve with whipped cream.

Recipe adapted from King Arthur Flour

Strawberry Icebox Pie

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

I’m having a great day. I’m talking extra whipped cream on your frappacino kind of day. An accidental sale at Madewell kind of day. A find a twenty dollar bill in the pocket of your old jeans kind of day. Listen, we don’t need a reason to celebrate around here, but darnit, if we did we would have it. 

So what are we celebrating? For starters, Brett and I are celebrating 5 years of marriage! True, 5 years of marriage is nothing compared to 10, 20, or 50 years, but if you’re already married you know that most days it’s a miracle you made it past the first 12 months. Little victories, people, little victories!

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Next, it’s my Mom’s birthday! This is the same lady who gave me life! The one who took care of me when I had the stomach bug and loved me through that whole year I had a big wart on my foot. My beautiful Mama is the most joyful, kind, servant-hearted human I know, and I love her so much that I could weep. (I’m not crying, you’re crying!) This year she celebrates that really special birthday that comes right after 49 and right before 51. I don’t feel bad about telling you her age because she’s a mega-babe and most of my guys friends from high school would confirm that. (You guys are gross, BTW.) 

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Finally, we’re celebrating my half birthday! Yes, I know it’s a bit narcissistic of me to celebrate something so insignificant, but for all the shade people typically throw at turning 30, I’d say it deserves a little love. The past 6 months have been nothing short of a learning experience, and I feel like I want to drop some knowledge on the cool things I learned in my newest decade. So here’s a short list of the very important (and not-so important) things that 30 has taught me:

  1. It’s okay to lie about your age. Your babysitter, the shoe salesman, or that cute guy at the bar will not have a clue. BUT! If you’re 30 and rocking it, shout it from the rooftops. If you feel like 25, dance like you’re 24. And if you’re sexy and you know it, let everyone else buy in too. 
  2. Eating fast is a normal thing. Admittedly, this is not something I’m proud of. I’m actively working to slow down and enjoy my food instead of inhaling it like a Dyson Super-Vac. But if 30 (and motherhood) has taught me anything it’s that angry toddlers will wait for no one. That plate of leftovers will not eat itself. You dig?
  3. Trends are weird. I’m not sure if it’s because I have a nosebleed section view of the fashion world or if I just have so little time to care, but what I do know is this: I recently saw a photo of Kim Kardashain wearing a pair of orthotic sneakers that are most commonly sported by the elderly population. Apparently these are cool. Thus, I know nothing. 
  4. Botox is your friend. It is not just for people who are dying to look like Joan Rivers or Carrot Top. It is not strictly reserved for desperate housewives who spend their weekends drinking chardonnay and seducing cabana boys.  Botox will make you look like you, but with less wrinkles. I have been doing small treatments for almost year now, and is it worth every penny. 
  5. It’s not too late. This is my new motto for pretty much everything. As in, it’s not too late to learn a new language. It’s not too late to be a tennis player. It’s not too late to teach your husband how to load the dishwasher. There’s a first time for everything, and this old dog plans on learning lots of new tricks.
  6. With that being said, it’s not too late. As in, it’s not to late to say you’re sorry. It’s not too late to make things right. It’s not too late to be joyful! Peaceful! Humble! Graceful! When the world tells you you’re someone you don’t want to be, prove them wrong. It’s not too late to be a new creation; it’s not too late to be the person you want to be. 
  7. Day drinking is totally acceptable. At 30, you’ve passed the college-age threshold where drinking beer instead of going to class is worrisome. If people judge you for cocktailing at noon, remind them that you’re a grown up. Do what you want. 
  8. As you get older, so do other people. This is hard. Watching the people you love age and struggle feels so unnatural. It feels unjust, out of place. I don’t really have any wisdom to shed on this, but sometimes things aren’t okay and that’s okay. If you’re hurting in this area, know that you’re not alone.
  9. Be teachable. For example, when my husband tells me I’m wrong, my instincts tell me to yell back, “SHUT UP, YOU’RE WRONG. YOUR MOM IS WRONG. YOUR FIRST NAME IS WRONG!” Instead, 30-1/2 years are telling me to respond by listening with patience and kindness. Something along the lines of, “You’re probably wrong, but feel free to explain your point of view.” Like I said, be teachable. I have a lot of room for growth in this area, but I’m told that acknowledgement is the first step.
  10. Life is short. Eat dessert first. I learned this early on in life, but at 30, I’m embracing it. Let’s start living this truth with a slice of strawberry icebox pie.

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

This strawberry icebox pie is the bomb.com for about a hundred reasons. It’s completely no-bake; also, it can be made ahead in less that 30 minutes. and it tastes like a fluffy, frozen heavenly cloud. If that’s not reason enough to make this strawberry icebox pie forevermore, then 30 has taught me nothing.

To make your own strawberry icebox pie, we start with the crust! Graham crackers, pecans, brown sugar, and butter get a quick whiz in the food processor until a wet sand consistency comes together. Pat the mixture into the bottom of a 9″ springform pan and set it aside while you prep the rest of the pie.

For the filling, frozen strawberries are pulsed to icy slush and added to a smooth mixture made of whipped cream cheese and sweetened condensed milk. Once the berries have been added, fresh whipped cream is folded in to give the mixture some body. Essentially, we’re making thin no-churn ice cream here, one that will take on the semblance of an ice cream pie once frozen. Pour the mixture over top of the prepared crust and place the whole thing in the freezer to set up completely.

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Covered with a piece of foil, this strawberry icebox pie will keep for several weeks, but I can promise you’ll want to dive in sooner than that. This is a really simple frozen treat to make, but it’s also highly adaptable too! You can sub in frozen raspberries, blueberries, or even peaches for the strawberries. Just pick your poison and enjoy.

I’m sharing this strawberry icebox pie with a number of other bloggers who think #strawberriesarethejam. Thanks to Becca, Ruth, Annie, and Joy for making this a fun collaboration. Please check out their sites to get links to a number of other strawberry-filled recipes! Thanks for celebrating with me today, and I hope you enjoy this strawberry icebox pie!

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

If you like this strawberry icebox pie, you should check out:

Vegan Coconut Lime Ice Cream Pie

Peppermint Bark Icebox Cake

Mint Brownie Ice Cream Cake

Roasted Strawberry and Buttermilk Popsicles

 

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Strawberry Icebox Pie

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

This strawberry icebox pie is a creamy, frozen dessert that is make head, simple, and requires less than 30 minutes of prep time. A sweet and salty crust, sweet and creamy filling, and tart fruit makes the most of this warm-weather treat that a crowd can enjoy!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 360
Scale

Ingredients

For the crust:

  • 9 (140 gm) graham cracker sheets
  • ¾ cup (80 gm) pecans
  • ¼ cup (50 gm) light brown sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 gm) unsalted butter, melted

For the filling:

  • 16 ounces (450 gm) frozen strawberries
  • 11/4 cup (300 gm) heavy whipping cream
  • 114 ounce can sweetened condensed milk
  • 4 ounces (110 gm) cream cheese, at room temperature
  • Extra whipped cream or fresh strawberries for serving, if desired

Instructions

To prepare the crust:

  1. Combine the graham crackers, pecans, light brown sugar, and salt in a food processors or blender and process until the crackers are in crumbs and everything is well combined. Pour the crumbs into a bowl and stir in the butter to combine. Pat the mixture into the bottom of a 9” springform pan and set aside while you prepare the filling.

To prepare the filling:

  1. Set the strawberries out at room temperature while you prepare the whipped cream. In the bowl of a stand mixer or a large mixing bowl, use a whisk/whisk attachment to whip the 1-1/4 cup of heavy whipping cream until stiff peaks have formed. Set aside. Process the frozen berries in a food processor or a blender until they have been reduced to a thick icy slush. Some larger (1/8-1/4”) chunks will still exist. In a large bowl or the bowl of a stand mixer, cream the cream cheese and sweetened condensed milk until smooth. If the cream cheese will not incorporate, it could be that it is too cold, so set it out at room temp until you can cream the two together. Beat the berries into the cream cheese mixture. Scrape the sides of the bowl and then fold in the whipped cream. The mixture will still be a little loose, but be sure to not overwork it. Pour the mixture on top of the prepared pie crust, cover the pan with a sheet of plastic wrap, and place on an even surface in the freezer until solid, about 6 hours or overnight. Once frozen, set out 10 minutes at room temperature prior to slicing. Serve with additional whipped cream or fresh berries, if desired.

Strawberry Fig Pop-Tarts

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Strawberry fig pop-tarts. Does your inner kid just squeal with delight? POP-TARTS, okay? Pop-tarts for grown-ups- finally!

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

In college, my friends used to joke that I had a tape worm. Now, to be fair, I’ve never had a tape worm, but it’s my understanding that such creatures are not a joking matter. To be clear, if you currently have a tape worm, you also have my sincerest apologies. Truly.

The point is, I used to be able to eat like I was eating for five. Food would enter my body with zero care in my mind as to where it would go next. Dessert? Duh. Seconds? Of course, thank you for offering. I had an insatiable appetite, a voracity for food and the act of dining, but as luck and genetics would have it, you wouldn’t know it by looking at me. At my largest, I had decent curves and an enviable rack, so I typically  ate without a care on the regular.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Today, status post a couple of kids and two months away from entering a new decade of life, I have a different understanding with my body. The understanding is that if I eat, I will be filled. If I eat more than I burn, I will gain weight. If I eat an extra helping of dessert every day this week, I will likely have a muffin top in my loosest jeans next week. My butter intake is directly related to the amount of cottage cheese that  I will sport on my hind parts next summer, so I have to exercise self-control at times. That includes busting it at the gym, taking the stairs, and passing on seconds most days of the week. My rubber band waistline is not what it used to be, so I have to work hard if I want to keep my current wardrobe around.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Unfortunately, my desire for food has not changed. I dream about lunch at breakfast and cheat on my dinner with thoughts of dessert. I’m the girl who eats the gooey cheesy parts off their kids’ sandwiches and finishes their milkshake just in time to drink their husband’s. I’m not above eating French fries out of a greasy paper bag and a brownie “a la mode” is always an “a la HECK YES!” While I should maybe have some degree of embarrassment or cause for concern (after all, I am a dietitian!?!),  food is just apart of who I am now. I love to make it, I love to eat it. I enjoy the beauty of God’s creation with every bite of macerated berry, shaved truffle, and caramelized shallot that enters my gullet, so while I work hard on the backend to keep my, um, backend looking good, the truth remains that I’m really just here for the food.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Like these strawberry fig pop-tarts. A guilty pleasure indeed, but one that evokes a lot of the playful, childlike memories that I have of food: begging my mom to buy pop-tarts, but settling for toast instead; lusting after that 75-cent, foil-wrapped treat in the vending machine at school when all I had to spend was a quarter. Pop-tarts are a treat that now, as an adult, I don’t make room for in my diet, but when I get the chance to make some of my own, I don’t pass it up. 

This recipe for strawberry fig pop-tarts is fantastic for two reasons. First, the filling is an easy peasy strawberry fig preserve that I love to make. Every year, I pick figs and quadruple the recipe so that I can preserve the fruit to enjoy all year round. The second reason you need these strawberry fig pop-tarts in your life is because the crust on these babies is really nothing more than my all-time favorite pie crust. So basically, when you eat these pop-tarts, you’re really getting pie with an extra helping of crust. YA WELCOME.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

To make these strawberry fig pop-tarts, we start by making the preserves. Add some sugar to a pot of chopped or mashed fresh figs and cook until the sugar has dissolved. Add a few scoops of strawberry gelatin (I told you this was the easiest recipe) and cook for a few minutes until thick and bubbly. Let the preserves cool in the fridge while you make your crust.

Add some flour, salt, and sugar to the bowl of a food processor and pulse in some butter and shortening until pea-sized clumps form. The butter adds the flavor and the shortening adds the flake, so trust when I say that this is a crust worth writing home about. Add some ice cold water to the flour until it begins to form a dough. Divide the mixture in half, patting it into flat disks, and allow to chill in the fridge for a few hours.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Assembly for these strawberry fig pop-tarts can happen up to a week in advance. Roll out your dough on a floured surface and use a biscuit cutter to cut out the tops and bottoms of your dough. Spoon a bit of preserves on half of the rounds and use a fork to crimp the tops on to each one. Place the pop-tarts in the freezer to set up properly before baking. 

Fresh from the oven, these pop-tarts can be messy, but doesn’t that make it taste better anyways? Allow the little pies to cool before adorning them with a spoon of glazed icing. I tossed on some sprinkles too because YOLO, right? 

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.comThese strawberry fig pop-tarts are incredibly fun and delicious, likely the spunkiest dessert you’ll eat all year. Make these little buddies before the summer is up and don’t forget to just enjoy food from time to time. Be sure to check out my nomination for the “Best Baking and Sweets” category of the SAVEUR Blog Awards. You can vote as many times as you want from now until September 8 by heading to the link in the sidebar of my site. I’ll be popping in this weekend with another treat because I luh you guyz, so happy Monday and have a great week! 

 

If you like these strawberry fig pop-tarts, be sure to check out:

Cherry Lime Hand Pies

Honey Mascarpone Tart with Figs and Salty Graham Cracker Crust

Cranberry Pear Pop-Tarts

Blueberry Galette with a Cornmeal Crust

Peach Berry Pie

Strawberry Rhubarb Pie

 

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Strawberry Fig Pop-Tarts

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Mini strawberry fig pop-tarts are made with buttery pie crust and homemade preserves, topped with a simple sugar glaze. 

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
Scale

Ingredients

For the pastry:

  • 2 1/4 cups (290 gm) of all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup (113 gm) butter
  • 1/2 cup (113 gm) shortening
  • 5 tablespoons ice water

For the strawberry fig preserves:

  • 2 cups figs (about 1 pound before stemmed), stemmed and quartered/ mashed
  • 11/2 cups (300 gm) sugar
  • 11/2 ounces of strawberry gelatin ( like Jell-O)

For the glaze:

  • 1 cup (125 gm) powdered sugar
  • 23 teaspoons milk
  • ½ teaspoon vanilla
  • food coloring, if desired

Instructions

To prepare the pastry:

  1. Combine flour, salt and sugar in a medium sized bowl.
  2. Cut in the butter and shortening with a pastry cutter or the back of a fork until it is the consistency of a course meal with small, pea-sized chunks of butter throughout. Add water, 1-2 tablespoons at a time, tossing gently until pastry comes together in moist clumps. Divide dough in half and pat into two round, flat disks. Wrap with Saran wrap and refrigerate for at least an hour.

To prepare the strawberry fig preserves:

  1. Add the figs and sugar to a large pot on the stove over medium heat. Mash and stir often until the sugar has dissolved and the mixture is well combined. Add the gelatin and bring to a boil, stirring frequently while the mixture cooks for about 7-8 minutes. Mash the figs more if you’d like and then pour the contents into a large canning jar or heat-proof container. Store in the fridge to cool.

To prepare the pop-tarts

  1. Roll out one disk of pastry to ¼” thickness on a floured surface. Using a 3″ biscuit cutter, gently cut rounds of dough. Each Pop-Tart will require two rounds (one for top and one for bottom).
  2. Place one tablespoon of cooled filling on top of half of the rounds.
  3. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Vent the top of each rectangle by poking the top of the pastry with a fork 2-3 times. Freeze the pop tarts on the baking sheet for at least 2 hours or up to a week.
  4. When ready to bake, preheat the oven to 375 degrees. Bake the tarts, uncovered, for 25-30 minutes or until golden brown. Allow to cool before topping with glaze.

To prepare the glaze:

  1. Whisk together the powdered sugar, 2 teaspoons of milk, and vanilla. Add additional milk, 1 teaspoon at a time, until the desired consistency is reached. You want the glaze to be fairly thick but still pourable. Add food coloring if desired. Once pop-tarts have cooled completely, top each pastry with a bit of glaze and allow to set.

Notes

  • If you’d like, feel free to can these preserves! You can triple (or even quadruple!) the recipe and process several batches of cans. See the Ball website (freshpreserving.com) for more help on preserving
  • You will have extra preserves. Save them in an air-tight container in the fridge!