Spring & Summer Desserts

Light and refreshing desserts are the perfect way to satisfy your sweet craving but not feel too full. These are some of my favourites to serve during the spring and summer months!

Strawberry-Rhubarb Coffee Cake

Strawberries have come back into season and that can only mean one thing: summer is on the way! Fresh sliced strawberries and rhubarb are nestled in a light and sweet vanilla cake and are topped with a rich brown sugar crumble. My Strawberry-Rhubarb Coffee Cake is perfect for the early summer months and will have everyone begging for the recipe!

Rhubarb & Cream Cheese Danish

While this recipe looks impressive, the use of store-bought puff pastry makes this recipe incredibly fast, and is simple enough for chefs of any age or cooking level to make!

Lemon Roll Cake with Lemon Curd Filling

Looking for an easy and impressive spring dessert? This Lemon Roll Cake is light, refreshing and simple to make. Impress your friends and family with this show-stopping dessert this spring!

Lemon Curd

Lemon curd is a quintessential springtime dessert. This luscious yellow curd is tart, tangy and oh so refreshing! Add this as a filling in a layer cake, to a classic lemon tart, or just enjoy it on it’s own…it’s delicious no matter how you eat it!

BC Blueberry Pie

We are in the height of blueberry season right now in BC and I just can’t get enough of these delicious sweet berries. I have been putting them in everything lately- smoothies, salads, yogurt, muffins- everything has blueberries! I really enjoy this seasonal treat and what better way to celebrate it than with a beautiful blueberry pie. This recipe is sure to win you a blue ribbon at a pie contest and make all of your guests smile.

Blueberry-Almond Tart

Summer and blueberries go hand-in-hand in British Columbia. These juicy blue jewels are grown intensely near the southern portion of the province, but grow wild elsewhere- and are among the best in the world. This is why they are the star of this sweet summer Blueberry-Almond Tart. The combination of fully cooked and uncooked blueberries in the filling makes for an indulgent, yet refreshing tart and is complemented by nutty almonds.


Strawberry-Rhubarb Compote

In this sweet and tangy compote, I use local (and currently in season) rhubarb along with rhubarbs best friend: the strawberry. This is truly like an ode to strawberry-rhubarb pie, just without the pie crust and with locally made Tahitian Vanilla ice cream (from Earnest Ice Cream) instead. The flavours are also her turned up with a hint of orange zest and cinnamon…oh and some Grand Marnier… because why not?