strawberries

Lemon & Strawberry Oat Bars

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Lemon & Strawberry Oat Bars
Welcoming spring one sweet bite at a time.

There’s something so simple and sacred about baking with seasonal ingredients—especially when they bring brightness and joy into your kitchen. These Lemon & Strawberry Oat Bars are the kind of recipe that feels like a love letter to spring. They’re soft, golden, just the right amount of sweet, and filled with the zing of lemon and the goodness of strawberries.

Baking can be such a grounding, heart-opening ritual. As you stir and pour, layer and bake, you’re not just making food—you’re creating nourishment, comfort, and care. Whether you share them with loved ones or savor them solo with a warm cup of tea, I hope these bring a little sunshine into your day.

Spring calls for something sweet, light, and bursting with brightness. These Lemon & Strawberry Oat Bars are like sunshine you can taste—easy to make, naturally sweetened, and the perfect blend of tangy and comforting.

Made with fresh strawberries, zesty lemon, and wholesome oats, this treat is perfect for an afternoon snack, picnic, or simple celebration of the season. They’re gluten-free and can be made vegan with a few swaps.

Ingredients

For the base and topping:

  • 1 ½ cups rolled oats
  • 1 cup almond flour (or oat flour)
  • ? cup coconut sugar or brown sugar
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • Zest of 1 lemon
  • ? cup coconut oil or melted butter
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

For the strawberry filling:

  • 1 ½ cups chopped fresh strawberries
  • Juice of 1 lemon
  • 1 tbsp maple syrup
  • 1 tbsp chia seeds (to thicken)

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8 baking dish with parchment paper.
  2. Make the filling: In a small saucepan, combine strawberries, lemon juice, and maple syrup. Cook over medium heat until the berries break down and get jammy (about 8–10 minutes). Stir in chia seeds and set aside to cool and thicken.
  3. Make the base/topping: In a large bowl, mix oats, almond flour, sugar, baking soda, salt, and lemon zest. Stir in coconut oil, vanilla, and maple syrup until the mixture is crumbly but holds together when pressed.
  4. Press about ? of the oat mixture into the bottom of the pan. Spread the strawberry filling evenly over the top. Sprinkle the remaining oat mixture over the strawberries and gently press it down.
  5. Bake for 25–28 minutes or until the top is golden. Let cool completely before slicing into bars.

? A Few Tips

  • You can use frozen strawberries—just thaw first and drain any excess liquid.
  • For a vegan version, use coconut oil or vegan butter.
  • These bars store well in the fridge for up to 5 days (if they last that long!).

Mindful Moment:

While the bars bake, take a moment to sit with a cup of tea and breathe in the aroma filling your kitchen. Gratitude lives in these quiet, simple rituals—the scent of lemon zest on your fingers, the sweetness of strawberries, the warmth of the oven.

Let this be a small celebration of the season and your own sweetness.

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Rustic Sourdough Strawberry Pie

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Rustic Sourdough Strawberry Pie (AKA: Sourdough Discard Strawberry Galette)

There’s something magical about taking a humble sourdough discard and turning it into a buttery, flaky crust for a rustic strawberry pie. This recipe is the perfect way to use up that leftover starter while indulging in the sweet, tangy goodness of fresh strawberries. With a touch of vanilla and a hint of lemon zest, this rustic sourdough strawberry pie is sure to steal the show at your next gathering.

The best part? It’s as easy as it is delicious—no fancy pie pan required, just a bit of love and a whole lot of flavor!

Crust Ingredients:

• 120g all-purpose flour

• 113g unsalted butter, cold and cubed

• 1 tbsp sugar

• ½ tsp salt

• 60g sourdough discard (unfed)

• 1–2 tbsp ice water, as needed

Filling Ingredients:

• 2 cups fresh strawberries, hulled and sliced

• 2 tbsp sugar (adjust to taste)

• 1 tbsp cornstarch or arrowroot powder

• ½ tsp vanilla extract

• Zest of half a lemon (optional)

Topping:

• 1 egg, beaten (for egg wash)

• Coarse sugar for sprinkling

Instructions:

1. Make the crust:

• In a bowl or food processor, mix flour, sugar, and salt.

• Cut in the cold butter until it resembles coarse crumbs.

• Add sourdough discard and mix until combined. If dry, add a little ice water until the dough comes together.

• Shape into a disk, wrap, and chill for 30–60 minutes.

2. Make the filling:

• Toss strawberries with sugar, cornstarch, vanilla, and lemon zest. Let sit for 10 minutes.

3. Assemble the galette:

• Preheat oven to 400°F (200°C).

• Roll out dough on parchment into a rough circle (about 12 inches).

• Pile strawberry mixture in the center, leaving a 2-inch border.

• Fold edges over the filling, pleating as you go.

• Brush crust with egg wash and sprinkle with coarse sugar.

4. Bake:

• Bake for 35–40 minutes, until golden brown and bubbly.

• Cool slightly before slicing.

Whether you’re baking for a special occasion or just treating yourself to a slice of homemade comfort, this rustic sourdough strawberry pie is a guaranteed crowd-pleaser.

The combination of tangy sourdough crust and sweet, juicy strawberries creates a balance of flavors that’s simply irresistible. So go ahead, grab a fork, and savor every bite of this delightful, seasonal treat. After all, good things—like this pie—are meant to be shared and enjoyed.

Happy baking!

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Strawberry Scones

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Springtime Strawberry Scones: A Fresh & Fluffy Delight

As the days grow warmer and the first signs of spring emerge, it’s the perfect time to bring fresh, seasonal flavors into the kitchen. These Strawberry Scones are light, buttery, and bursting with the sweet-tart flavor of juicy strawberries. Whether enjoyed with a cup of tea on a sunny morning or as a delightful afternoon treat, these scones embody the essence of spring.

What makes these scones so special? They are made with frozen strawberries, a touch of lemon zest for brightness, and just the right amount of sweetness. The secret to achieving the perfect texture—flaky on the outside, tender on the inside—is using cold butter and a gentle touch when mixing the dough. Using frozen strawberries keeps the dough cold which is key for scone making and you can stock up when they are on sale.

Why You’ll Love These Scones:
 Seasonal Goodness – Strawberries add natural sweetness and a pop of color and feel like spring!
 A Hint of Citrus – Lemon zest enhances the fruity flavors and adds a refreshing zing.
Buttery Perfection – Cold butter creates a flaky, melt-in-your-mouth texture.
Perfect for Any Occasion – Enjoy them at brunch, as a snack, or with your favorite tea.

For an extra indulgence, drizzle them with a simple glaze or serve with clotted cream and jam. I love a tiny bit of lemon in my glaze. These homemade scones are a celebration of spring, bringing a little sunshine to your table with every bite.

Here’s a delicious Frozen Strawberry Scone recipe! .

Strawberry Scones Recipe

Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (113g) unsalted butter, very cold and shredded
  • 1/2+ cup frozen strawberries, chopped
  • 1/2 cup heavy cream or half and half
  • 1 large egg
  • 1 tsp vanilla extract

Optional Glaze:

• 1/2 cup powdered sugar

• 1 tbsp milk or lemon juice

Directions:

Combine the dry ingredients in a medium size bowl. Grate your frozen butter directly into the dry mixture. Using your clean hands or a pastry cutter to create pea size crumbles of butter in the dry mixture. In a small bowl combine the wet ingredients. Make a well in the middle of the dry mixture and pour the wet ingredients into it. Using a spatula gentle stir without overtaxing.

The mixture will be somewhat dry and crumbly, don’t add more liquid. Turn onto a slightly floured surface and knead gentle to form a ball. Press into a disk shape and using either a bench scraper to cut wedges, or use a small round cutter for a round shape. If using this option, press the extra dough into a a disk again to keep using the round cutter.

Place wedges or rounds onto a parchment lined baking sheet. Preheat the oven to 400 degrees. While the oven is heating, place the baking sheet with scones into your freezer to keep cold. Once the oven is hot, bake for 20-22 minutes, or until the edges are slightly browned. Allow to cool and when cool, drizzle glaze onto scones.

Enjoy!

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Christmas Jam

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Strawberry and Cranberry Christmas Jam combines the sweetness of strawberries with the tartness of cranberries, creating a bright and flavorful preserve with a perfect balance of sweet and tangy notes. This jam is enhanced with warming spices, making it an ideal spread for the holiday season.

The jam can be spread on toast, served with cheeses, or used as a topping for desserts like cakes and ice cream. It’s often packaged as a thoughtful gift during the holiday season, making it a popular homemade treat for Christmas celebrations.

Strawberry and Cranberry Christmas Jam Recipe

Ingredients:

  • 6 cups fresh or frozen strawberries
  • 2 cups fresh or frozen cranberries
  • 5 cups granulated sugar (adjust based on your sweetness preference)
  • 1 tablespoon fresh lemon juice (helps balance the tartness)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon orange zest (optional, for extra citrusy depth)
  • 1 teaspoon vanilla extract (optional, for added warmth)

Instructions:

  1. Prepare the fruit:
    • Thaw the frozen strawberries.
    • Rinse the cranberries
    • Puree the strawberries with the cranberries using a food processor. I found added both fruit helped the cranberries puree a little easier.
  2. Cook the fruit:
    • In a large saucepan, combine the strawberries and cranberries. Add the sugar. Cook over medium heat and bring to a boil.
    • Once the mixture starts to simmer, add the spices.
  3. Add the sugar and spices:
    • Stir in the , cinnamon, ginger, cloves, nutmeg, and orange zest (if using). Continue cooking over medium heat, stirring constantly to prevent burning. The mixture will start to thicken as it cooks down.
    • Remove from the heat and add the fruit pectin.
  4. Cook the jam:
    • Let the jam return to a boil for another minute, stirring constantly. .
  5. Add vanilla extract (optional):
    • Once the jam has boiled, stir in the vanilla extract for a warm, aromatic flavor boost.
  6. Jar the jam:
    • Sterilize your jars by boiling them in water for 10 minutes, or by running them through a dishwasher cycle.
    • Carefully spoon the hot jam into the sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims clean with a damp cloth before sealing the jars with lids.
  7. Seal and cool:
    • If you want to preserve the jam long-term, you can process the jars in a water bath canner for 10 minutes to ensure they seal properly. Alternatively, you can store the jam in the fridge for up to 3-4 weeks or freeze it for longer storage.

Serving Suggestions:

  • Spread on toast or scones for a festive breakfast or brunch.
  • Use as a topping for cream cheese or goat cheese on crackers for a holiday appetizer.
  • Spoon over vanilla ice cream or cheesecake for a delicious dessert.

This Strawberry and Cranberry Christmas Jam is a perfect homemade gift, too. It captures the flavors of the season and adds a personal, heartfelt touch to your holiday celebrations. Enjoy!