Strawberry shortcake is one of the most nostalgic desserts for me. My grandmother’s rendition was legendary in my family and she always served it during the first long weekend of the summer alongside lobster boiled in seawater and potato salad. I grew up in Nova Scotia, Canada so while lobster was still considered a special occasion food, it was far more accessible and plentiful in our backyard. In honor of these memories, I bring you this small twist on a timeless classic. This Strawberry Matcha Shortcake boasts alternating layers of buttery soft green matcha cake, airy strawberry whipped cream, and fresh strawberries macerated with rosewater and Cointreau. It’s got a little more going on than the classic but I promise it retains all its charms. 

We’ve reached peak rhubarb season, which means rhubarb desserts are everywhere. And when your blog has the word “rhubarb” in its title, you better bring the goods, right? Every year I try to up the ante with something unexpected but also delicious. Whether I am successful or not is entirely up to you but it’s always a fun exercise in creativity. Last year, I brought you this fun take on a classic strawberry rhubarb pie and this year I give you this blushing Rhubarb Chiffon Cake with Pét-Nat Glaze. I don’t like to pick favorites so I won’t. But I will say I am tickled pink by this year’s entry.