Peach, Strawberry, and Rhubarb Crostata

Summer is the season of fresh, bountiful produce and finding creative ways to celebrate and enjoy the warm weather. I suggest using the crostata or galette as a vehicle to make use of your fruits and vegetables. This can help reduce waste, make room in the fridge, and whip together a quick meal if you have the pastry ready to go. You can apply this to both sweet and savoury - check out some galette recipes on the website, including Tomato, Thyme and Cheese, Pumpkin, Caramelized Onion, Blackberry, Mint and Ricotta, Cheesy Mushroom Galette with Ricotta and Gruyere, and Asparagus, Snap Pea, and Blue Cheese Galette.

In case you were wondering, “crostata” is essentially the Italian version of a (French) galette, not much of a difference, if any! 

I decided to use three in-season fruits/vegetables. Namely, strawberries, peaches and rhubarb! They are a great balance of tartness and sweetness. The lemon, passion fruit, cinnamon, and other spices in the poaching liquid for this recipe will infuse complementary flavours into your filling. You can adjust the sugar depending on your sweetness tolerance; as well as the layering of the filling - you may want to add a few extra pieces on top of each other. This is the number one reasons why I love crostatas, these free form, open face pies are super customizable.

Ingredients

1 large peach, sliced into segments

1 large rhubarb stalk, cut lengthwise then into diagonal diamond-like shapes

1/3 cup strawberries, sliced in half, tops removed

4 cups passionfruit cocktail or fruit nectar (enough to cover the

2 lemon slices

3-4 tablespoons mirin

1 teaspoon lemon zest

1/2 teaspoon almond extract

1 teaspoon vanilla paste or extract

2 cinnamon sticks

2 anise stars

1 teaspoon balsamic vinegar

1/3 cup coconut sugar

1/3 cup cane sugar

2 tablespoons fresh ginger

1 tablespoon sliced almonds

1 pie crust of your making/choice

Egg wash (1 egg + cream)

Turbinado sugar

Ice cream

Instructions

Start by simmering the poaching liquid in a pot deep enough to submerge the fruits/vegetables. Add the passion fruit cocktail, ginger, lemon slices, zest, vanilla extract, almond extract, balsamic, cinnamon and anise on low heat.

Add the sugars and mirin. Once the sugar dissolves, add the fruits and heat for about five minutes. Don't overcook! Remove from the pot, eat and strain — keep the liquid. You can cook it down with butter and make a drizzling sauce.

Arrange the rhubarb, peaches and strawberries in the center of the pie crust, leaving the outside rim of at least 1-2 inches. Fold them over, then brush with egg wash. Sprinkle some almonds and sugar, then bake at 400F for or until the crust is golden brown.

Serve warm with ice cream and eat immediately.

Strawberry Shortcake Cake Infused with Thyme, Rum and Coconut

This elegant, summery cake is a fresh twist on the classic strawberry shortcake. Layers of coconut-infused vanilla sponge are filled with tangy whipped cream and Greek yoghurt, and crowned with strawberries steeped in jam, rum, lemon, and thyme. It's light, flavourful, and just indulgent enough—perfect for Mother's Day or any sunny celebration.

Whether you're serving a crowd or just want a seasonal centrepiece for your table, this cake delivers big flavour with minimal fuss. The herbal notes of thyme, subtle rum warmth, and tropical coconut make this a shortcake you won’t forget.

Is your mouth watering yet? This cake shouldn't take you long at all—you're basically just putting together easy-to-make sponges, whipped cream, and strawberries, and you're done.

I love cooking with fruit and vegetables that are in season; it makes the finished product taste so much better. Since I made this cake in the spirit of Mother’s Day, I added rum to the strawberries because, well… it works! But also because my mother loves strawberry daiquiris. Coconut pairs beautifully with rum, and the fresh thyme and lemon juice help brighten and enhance the flavour of the berries.

Now that you know some of the behind the scenes of this recipe let's get baking!

Ingredients

Cake

• 2½ cups all-purpose flour

• 1½ cups granulated sugar

• 3 tsp baking powder

• ½ tsp salt

• ½ cup coconut or vegetable oil

• 2 eggs, room temperature

• 2 egg whites, room temperature

• 1 (5 oz) can full-fat coconut cream

• ¾ cup oat milk (or any milk), room temperature

• 1 tbsp vanilla extract

• 1 tsp almond extract

Cream Filling

• 2¼ cups whipped cream (coconut or regular)

• 1 (8 oz) package Greek yogurt cream cheese, softened

• 1 tbsp sour cream

• 1 cup icing sugar

• 1 tbsp lemon juice

• 1 tsp vanilla extract

Strawberry Topping

• 3 cups strawberries, sliced or quartered

• 2 tbsp strawberry and raspberry jam

• 1 tsp rum or rum extract

• 1 tbsp fresh thyme leaves

• 1 tsp lemon juice

• Optional: ½ cup whole strawberries for garnish

Instructions

1. Prep the Oven & Cake Pans

• Preheat oven to 350°F (175°C).

• Line 3 (or 2) round cake pans with parchment paper or grease and flour them.

2. Mix the Dry Ingredients

• In a large bowl, whisk together flour, baking powder, and salt. Set aside.

3. Mix the Wet Ingredients

• In another large bowl, beat together oil, sugar, eggs, egg whites, vanilla, and almond extract until smooth and creamy.

4. Combine the Batter

• Gradually add the dry ingredients in 2–3 parts, mixing just until combined.

• Slowly mix in the milk, again just until incorporated—don’t overmix.

• Fold in the coconut cream until the batter is smooth and thick.

5. Bake the Cakes

• Divide the batter evenly between the prepared pans. Tap them gently on the counter to release air bubbles.

• Bake for 25-30 minutes or until a toothpick comes out clean and tops are lightly golden.

• Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

6. Macerate the Strawberries

• In a bowl, combine the strawberries with jam, thyme, lemon juice, and rum or rum extract.

• Let them marinate while the cakes cool—about 30 minutes. Then drain (reserve syrup if desired).

7. Make the Cream Filling

• In a large bowl, whisk together the cream cheese, sour cream, icing sugar, vanilla, and lemon juice until smooth.

• Gradually add the whipped cream and beat until stiff peaks form. Avoid over-whipping to prevent curdling.

8. Assemble the Cake

• Level the tops of the cakes if needed.

• Place one cake layer on a stand. Spread ⅓ of the cream mixture evenly, then add ⅓ of the strawberries.

• Repeat with the next layer(s), finishing with cream and a final topping of berries and whole strawberries if using.

Storage and Pro Tips

Storage

• Best served fresh, but can be chilled for up to 3 days.

• To freeze, wrap slices tightly in plastic wrap and store in an airtight container for up to 3 weeks.

• Optional: Brush cake layers with reserved strawberry syrup before assembly to boost flavour and moisture.

Tips for Flat, Even Cake Layers

• Lower oven temp to 325°F (160°C) for a slower, more even rise. Extend bake time slightly as needed.

• Use cake strips: Wrap wet cake strips (or DIY with damp towel strips and foil) around your pans to help layers bake flat.

• Don’t overfill pans: Fill each pan about ⅔ full to avoid excessive doming.

• Weigh your batter: Use a scale to evenly divide batter across pans for uniform height.

• Level if needed: Once cooled, trim domes with a serrated knife or cake leveler. For best results, chill layers first.

• Avoid overmixing the batter once flour is added—this helps maintain a tender, even crumb.

Very Berry Dutch Baby

It's not that Dutch baby pancakes can't be eaten all year round, but springtime calls for a version that involves fresh berries and lemon! 

This recipe celebrates blueberries and strawberries, not different from the strawberry version you can find on the website. If you prefer apples as your fruit of choice, try this one, with salted caramel instead.

As I've stated before, this one of my favourite ways to enjoy pancakes. Like galettes, the free form cakes offer a lot of flexibility to customize and effortlessly appear sophisticated. It's hard not to impress upon serving!

This one is gluten-free; I used oat flour and coconut milk--which adds a delicious flavour tweak to the mix. I also add a bit of coconut sugar, lemon juice, and lemon zest when reducing the fruits to err on the healthy side and enhance the berries natural sweetness and tartness. 

Ingredients

3/4 cup oat flour

3 eggs

1 1/2 tablespoons coconut sugar

1 tablespoons melted + 2 tablespoons plant-based butter

3/4 cup warm coconut milk + 1/2 teaspoon lemon juice

2 teaspoons vanilla extract

Pinch of salt

Icing sugar (optional)

Fruit reduction:

1 teaspoon lemon juice

1 teaspoon lemon zest

Mint leaves

1 tablespoon coconut sugar

1/2 cup mixed berries + extra to garnish

1/4 cup water

Instructions

Add the pancake batter ingredients (using the melted butter) to a blender, beat until smooth.

Add the 2 tablespoons of butter to a cast-iron pan over and melt before pouring in the batter.

Bake at 400F oven for 30 minutes.

Prepare the berry reduction. In a saucepan, add the ingredients and heat on low until the mixture begins to thicken and the berries break down, occasionally stirring to prevent the contents from burning. Remove from heat.

Take the Dutch baby out of the oven, allow it to cool for 5 minutes.

Spoon the reduction on top, garnish with fresh fruit, then dust with icing sugar.

Serve with syrup, ice cream, maple syrup, or almond whipped cream.

Strawberry Dutch Baby

Pancakes! Who doesn't love them for breakfast or brunch?

It's always interesting to divert from the classic and try something different. If you've never had a Dutch baby or 'German pancake' you're missing out. They are soufflé-like and delicious - soft with a slight crunch on the outside. I don't believe you have to drench them on tons of syrup and butter either. Adding fruit and dusting on a little icing sugar is the necessary cherry on top!

This recipe is an ode to strawberries and cream, often touted as an English dessert. Who doesn't love the combination? It works wonderfully in any form.

Ingredients

3/4 cups flour

2 eggs

2 1/2 tablespoons granulated sugar

1/2 cup warm almond milk

1/4 cup apple sauce

1/2 teaspoon almond extract

Pinch of salt

1 rosemary sprig

1 scoop vanilla almond ice cream (or whipped cream)

1 teaspoon lemon juice

Icing sugar

1/3 cup strawberries, sliced

2 tablespoons berry maple syrup

1 tablespoon melted butter + 2 tablespoons butter

Instructions

Add the flour, almond extract, salt, butter, milk, 1 1/2 tablespoons sugar, eggs, and apple sauce to a blender and blend until smooth.

Spray a cast-iron skillet with cooking oil spray and add two tablespoons of butter over medium-heat until melted.

Pour the batter into the skillet and place in a 400F oven, bake for 30 minutes.

While the pancake is baking, toss the strawberries in 1 tablespoon sugar, the lemon juice and a rosemary sprig in a small saucepan over medium-heat until a thick sauce begins to form.

Remove from the heat and allow to cool for about 5 minutes.

Serve the dutch baby with the sugared strawberries and ice cream or whipped cream.