Washington’s strawberry season is short and oh-so-sweet. The berries are fragile, difficult to ship, and the harvest lasts only two to four weeks—usually in June. But they’re worth waiting for! They’re sweeter, richer, and redder than what’s trucked in from California and Mexico the rest of the year. Let the less photogenic berries cook into the jam that ribbons through this semifreddo while the beauties shine in the fresh garnish. Semifreddo, an Italian dessert similar to ice cream, has a mousse-like texture. It melts fast, so keep it in the freezer until the moment you serve it. Then pause, taste, and savor the fleeting glory of local strawberries. Their precious brevity makes them all the sweeter.

Printable PDF of this recipe here.

Makes one 9 x 4 x 5-inch loaf; Serves 8-10 people

2 cartons local strawberries, divided

1¼ cups granulated sugar, divided

1 cup + 1 Tbsp water, divided

1½ cups heavy cream

6 egg yolks

1 cup white chocolate chips

1 Tbsp sunflower oil (or another neutral oil)

Edible flowers, for garnish (optional)

Line a 9 x 4 x 5-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides, and chill until needed.

Sort your strawberries, reserving half (the prettiest ones) for the garnish. Cook the remaining strawberries in a medium saucepan with 2 Tbsp sugar and 1 Tbsp water over medium heat for 2 to 3 minutes. Stir until the mixture thickens to a jammy consistency. Scrape the jam into a bowl and cool to room temperature.

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream to medium-stiff peaks. Transfer to a small bowl and refrigerate.

In a medium saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil and cook until the syrup reaches 230°F on a candy thermometer, watching carefully. This will take 5 to 10 minutes.

While the syrup cooks, beat the egg yolks in the mixer on medium speed until pale and slightly thickened. With the mixer still running, drizzle the hot syrup into the yolks in a slow, steady stream (don’t rush this, as it will scramble the eggs if added too fast). Continue beating for 5 to 8 minutes, until the mixture is light, fluffy, and just warm. Remove bowl and set aside.

In a small heatproof bowl set over simmering water (but not touching), melt the white chocolate with the oil. Stir until smooth, then cool for 5 minutes.

With a spatula, fold the melted chocolate into the yolk mixture. Retrieve the whipped cream and fold it in just until no streaks remain. Drizzle the cooled strawberry jam into the mixture and gently fold twice to create streaks.

Pour the mixture into the prepared pan, smooth the top, and seal with the overhanging plastic. Place in the freezer and let set overnight.

For the garnish, hull the reserved strawberries and toss them with the remaining 2 Tbsp sugar. Let them sit for 30 to 60 minutes until syrupy.

Remove the semifreddo from the pan, peel away the plastic, and cut ¾-inch slices. Serve immediately with spoonfuls of strawberries. Edible flowers make a great garnish if you have them. Enjoy the deliciousness of our local strawberries! 

With Mother’s Day on the horizon — and as a mother myself! — I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It’s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead — pamper those you love!

Printable PDF of this recipe here.

Makes one 9″x 4″ loaf

¼ cup warm water 

1½ tsp active dry yeast 

½ cup granulated sugar, divided 

¾ cup whole milk, warmed 

2 eggs 

1½ tsp vanilla extract 

3½ cups King Arthur Unbleached All-Purpose Flour 

1 tsp kosher salt 

10 Tbsp (5 oz.) unsalted butter, room temperature, cut into ½” cubes 

1 cup semisweet chocolate chips, divided 

1 egg yolk + 1 Tbsp water (egg wash) 

¼ cup heavy cream 

In the bowl of a stand mixer, combine the warm water, yeast, and ¼ cup of the sugar. Whisk to dissolve and let sit for 3 minutes.

Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining ¼ cup sugar. Mix for 2 minutes to incorporate everything thoroughly.

Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add ¾ cup of the chocolate chips on low speed, mixing just until evenly distributed.

Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.

Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.

Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a “V” shape. Starting at the base of that “V,” roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it’s just above the edge of the pan.

Preheat the oven to 375°F. Adjust your oven for the loaf to bake on the center rack.

In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren’t covered by parchment. Lift the loaf out and let it cool for 1 hour.

While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining ¼ cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.

A coveted breakfast treat from Greece that pairs perfectly with a rich cup of coffee. This semolina custard filo pastry can be savored on its own, showcasing the vanilla-forward custard, or you can “guss it up” with chocolate chips, a fresh berry jam layer, or a hint of cinnamon and orange. While I’ve experimented with countless flavor variations, the classic vanilla remains my true favorite!

Printable PDF of this recipe here.

Makes one 9 x 9-inch cake; about 9 servings

2 eggs

2 egg yolks

4 tsp pure vanilla extract

¾ cup granulated sugar

½ cup semolina flour

4 cups whole milk

6 Tbsp unsalted butter, divided

1 Tbsp canola oil

1 package filo dough, thawed at room temperature for 1 hour (12 layers needed, about ½ package)

4 Tbsp Macrina vanilla sugar

2 Tbsp powdered sugar


FUN VARIATIONS

Stir in zest of 1 orange with the egg mixture before cooking the custard.

Sprinkle ½ cup of semi-sweet chocolate chips over the custard before adding crinkled filo.

Swirl a generous ¼ cup of Project Barnstorm Apricot Conserve into the cooled custard before spreading over the filo base.

In a medium bowl, whisk together the eggs, egg yolks, vanilla extract, sugar, and semolina flour until smooth. Set aside.

In a medium saucepan over medium-high heat, scald the milk. Remove from heat.

Slowly temper the hot milk into the egg mixture, ladling a little at a time and whisking thoroughly after each addition. After about 3 ladles, pour the mixture into the saucepan with the remaining milk.

Return the saucepan to medium heat, whisking constantly until the custard thickens to a pudding-like consistency, about 10 minutes. Keep heat moderate to prevent curdling. Remove from heat and whisk in 2 Tbsp of butter until fully incorporated. Transfer custard to a clean bowl, cover its surface with plastic wrap, and refrigerate for 2 hours to cool.

Preheat oven to 360°F. Line a 9 x 9-inch square cake pan with a piece of parchment paper about 9 x 14 inches, brushing the base and sides of the pan with canola oil so it adheres. Parchment should come up two sides and overhang.

Melt the remaining 4 Tbsp butter in a small saucepan.

Place a sheet of filo dough in the pan, centering it so the edges come up the sides. Lightly brush with melted butter. Repeat layering with additional sheets to create a 6-layer base, sprinkling 1 Tbsp of vanilla sugar over the third and fifth layers.

Spread the cooled semolina custard over the filo base, smoothing with an offset spatula.

For the top layer, crinkle or accordion-fold another 6 sheets of filo and place over custard, covering completely. Sprinkle 2 Tbsp of vanilla sugar over top, then drizzle with remaining melted butter.

Bake for 30 to 35 minutes, or until the top is golden brown and the custard is set.

Cool for 15 minutes. Run a knife along unlined sides of pan, then lift pastry out using the parchment paper overhang. Cool slightly on wire rack.

Cut gently with a serrated knife into desired servings. Dust with powdered sugar and serve warm or at room temperature with coffee or hot tea.

Bougatsa may be made ahead of time and stored in the refrigerator overnight. Before serving, reheat at 325°F for 10 minutes to warm and soften the custard.

This orange cake was by far the most inspirational recipe we made on our wonderful trip to Greece last fall. Known as Portokalopita, it is simple but does have nuances that need careful attention — like whipping the eggs and sugar mixture thoroughly, and folding the shredded filo in stages to ensure the custard coats each strand and creates its lovely finished texture! It’s best enjoyed warm from the oven, but if you have leftovers, it’s still delicious straight from the fridge.

Printable PDF of this recipe here. 

CAKE
3 eggs

¾ cup granulated sugar

1 tsp baking powder

¼ tsp salt

1 cup plain Greek yogurt, plus more for serving

2 Tbsp orange zest

½ cup fresh orange juice

1 tsp vanilla

¾ cup sunflower oil

4 cups (5 oz) filo sheets, thawed and shredded*

SIMPLE SYRUP
2 cups water

1¼ cups granulated sugar

1 star anise

1 cinnamon stick

CAKE
Preheat oven to 350°F. Line a 9-inch cake pan with a 16 x 12-inch piece of parchment paper, pressing it into the pan; set aside.

In a medium bowl, combine the eggs, sugar, baking powder, and salt. Whisk well, dissolving any lumps.

Add the yogurt, orange zest, orange juice, and vanilla; stir to combine.

Slowly drizzle in the sunflower oil while whisking.

Gently fold in the shredded filo in four additions.

Pour the batter into the prepared pan and place on the center rack. Bake for about 45 minutes, until the custard is set and the top is golden brown.

SIMPLE SYRUP
Combine all the syrup ingredients in a medium saucepan and bring to a simmer for 20 minutes. The mixture will reduce by about half and become syrupy.

ASSEMBLY
When the cake comes out of the oven, use a toothpick to poke many holes across the top. Pour half of the hot syrup over the cake and let it absorb for about 10 minutes. Then add more syrup until it pools on top.

Serve warm with a dollop of yogurt and a strong cup of coffee!

*Tip: When shredding the filo, start by pulling apart one sheet and then roughly rip it into 2-inch pieces. Repeat this for all sheets to ensure even distribution. Avoid clumping, as dense pockets can form in the cake. For accuracy, consider weighing the filo. If measuring by cups, lightly pack the measuring cup, but fluff the filo as you add it to the custard mixture.

In the same way that pumpkin flavors are everywhere come late September, eggnog calls out the festive spirit of the winter holidays. This coffee cake is my twist on pound cake — spiked with rum and warm spices, topped with a crisp streusel. I like to make it for Christmas morning or holiday parties, especially with a mug of hot buttered rum or a glass of eggnog.

Printable PDF of this recipe here.

Makes one 9-inch x 5-inch pan loaf

Preheat oven to 350°F. Line a 9-inch x 5-inch loaf pan with parchment paper, allowing the ends to extend above the sides of the pan. Set aside.

Streusel Crumble  

In the bowl of a stand mixer fitted with the paddle attachment, combine all the streusel ingredients. Mix on medium-low speed until the mixture is combined and has a coarsely crumbled texture. Transfer to a separate bowl and set aside.

Coffee Cake

In a medium bowl, sift together the flour, baking powder, salt, nutmeg, cinnamon, and cloves. Set aside.

In the stand mixer bowl, add the butter, granulated sugar, and brown sugar. Mix on medium speed for 3–5 minutes until fluffy. Add the vanilla extract and rum or brandy, mixing for an additional minute.

Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to be sure everything is incorporated.

On low speed, alternate adding the sifted dry ingredients and the eggnog to the batter in three additions. Mix until just incorporated. Scrape the sides of the bowl as needed.

Scoop the batter into the prepared loaf pan, smoothing the top. Sprinkle the streusel crumble evenly over the batter. Bake for 45–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Let cool for 1 hour. Lift it out using the parchment paper and enjoy!

Note: This coffee cake can be made in advance and frozen for up to 1 month, or wrapped tightly and kept at room temperature for up to 1 week.

‘Tis the season for fresh blueberries! A buckle is a cross between a tea cake and a crisp — softer and with more fruit than a tea cake, and more buttery cake than a crisp. The crisp almond topping makes it a true buckle. I can’t think of a better summertime cake to be enjoyed al fresco at parties. This recipe features blueberries, but feel free to use blackberries, raspberries, or a mix of all three. Buckles are easy to make and best soon after baking. Enjoy!

Printable PDF of this recipe here.

Makes one 9-inch cake; Serves 6-8

Crisp Topping
4 Tbsp (½ stick) unsalted butter, room temperature
¼ cup granulated sugar
¼ cup brown sugar
¼ cup cake flour
⅓ cup sliced raw almonds

Cake
2 cups cake flour, unbleached King Arthur Flour
1¾ tsp baking powder
½ tsp star anise, ground
½ tsp kosher salt
8 Tbsp (1 stick) unsalted butter, room temperature
¾ cup granulated sugar
2 eggs
½ tsp almond extract
¾ cup whole milk
3 cups fresh blueberries

Crisp Topping

Place all ingredients in a stand mixer bowl. Using the paddle attachment, mix on low speed for 3 to 4 minutes until the butter is incorporated and the mixture has a coarse texture. Set aside.

Cake

Preheat oven to 350°F.

Prepare a 9-inch cake pan by brushing it with oil and lining it with a parchment base and 2-inch collar around the sides. The oil helps keep the parchment securely in place.

In a medium bowl, sift together the cake flour, baking powder, star anise, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a spatula to be sure everything is incorporated.

Add the eggs one at a time, beating well after each addition. Mix in the almond extract. Scrape down the bowl and paddle as needed.

Alternate adding the flour mixture and milk in three parts, ending with the milk. Mix until just combined. Remove the bowl from the stand mixer and gently fold in the blueberries to avoid smashing them and turning the batter blue.

Scoop the batter into the prepared cake pan, smoothing the top with an offset spatula. Evenly sprinkle the crisp topping over the batter.

Bake for 50 to 55 minutes, or until the top is light golden brown and crisp. Check for doneness by inserting a toothpick or metal skewer; it should come out clean.

Allow the cake to cool for 10 minutes in the pan, then invert it onto a plate and remove the parchment paper. Then invert the cake again onto your presentation plate. Dress it up with fresh berries and flowers, or keep it simple with a dusting of powdered sugar.