Strawberry Lemon Rose Sangria

As we move into the hot weather of summer we love transitioning from red wines to roses. One of our favorite pickups on the weekends is to sample a new type, as there are hundreds to choose from. We bought a bottle of Loves Me Not Rose and upon drinking it, realized that it was way too sweet for us. Instead of tossing the bottle we decided to use it to make a sangria! We balanced the sweetness of the wine by adding sliced lemons, limoncello, and a little club soda. The result was a really refreshing summer cocktail. We suggest that you pick a sweeter rose for this recipe- if you use a dry rose you might want to adjust the amount of lemon you add or even adding a bit of lemonade. This recipe can be made a day ahead of time (minus the club soda) and left in the refrigerator for all of the ingredients to meld together. If you are willing to wait that long we think it tastes even better!

Strawberry Lemon Rose Sangria

Makes: 8 servings

Prep Time: 15 minutes Total Time: 15 minutes


  • 1 bottle rose (we used Loves Me Not)
  • 6 oz limoncello
  • 12 strawberries, stems removed and sliced
  • 1 lemon
  • 16 oz club soda


  1. Use a large pitcher to combine the rose, limoncello, and sliced strawberries.
  2. Use a vegetable peeler to remove the zest from the lemon. Thinly slice the zest and add it to the pitcher. Depending on how sweet your rose is, you can slice the lemon and add that to the pitcher as well. The rose we used was quite sweet, so we added the whole lemon. If your rose is on the dry side, you can just use the zest and limoncello.
  3. Steps 1 and 2 can be done ahead of time, even overnight, and refrigerated.
  4. To serve, add the club soda to the rose mixture. Serve the cocktail over ice with a garnish of strawberry or lemon, if desired.

Strawberry Buttermilk Cake with Brown Sugar Glaze

We have been seeing versions of this cake online now for weeks, and finally Tuck’s mom caved and had to make it on a Saturday morning. We based our recipe off of King Arthur Flour’s recipe for Farmhouse Buttermilk Cake and tweaked it to add fresh strawberries and a little lemon zest to give it a brighter taste. We added a brown sugar glaze to the cake which brought it to a whole new level of decadence. We aren’t sorry about it. This cake is the perfect addition to a weekend brunch menu; it’s perfectly sweet and seasonal for spring. 

Strawberry Buttermilk Cake with Brown Sugar Glaze 
Makes: 1- 8 inch round cake (6-8 servings)
Prep Time: 30 minutes Baking Time: 30 minutes Total Time: 1 hour

Ingredients for the Cake: 

  • 1/4 cup butter, room temperature 
  • 1 cup light brown sugar 
  • 1 egg, room temperature 
  • 1 tsp vanilla extract
  • zest of 1 lemon 
  • 1 cup buttermilk, room temperature 
  • 1 tsp baking soda 
  • 1/2 tsp salt 
  • 1 1/2 cups all purpose flour 
  • 12 large strawberries, stemmed and hulled (plus more for garnish if desired) 

Ingredients for the Glaze: 

  • 1/4 cup butter 
  • 1/2 cup brown sugar 
  • 1/4 cup buttermilk 
  • 1/4 tsp baking soda 
  • 1/2 tsp vanilla extract
  • a tiny pinch of salt 


  1. Preheat the oven to 350 degrees. Grease an 8 inch cake pan with extra butter or a good layer of cooking spray; set aside. 
  2. Stem and hull the strawberries. Slice 6 of the strawberries vertically; these will go on the bottom of the cake pan. Chop the other 6 strawberries, which will be folded into the batter. 
  3. Beat the butter and brown sugar in a large bowl with a stand mixer or hand mixer. Add the egg, vanilla extract, and lemon zest and fully combine.
  4. Add the baking soda, salt, and 1 cup of the flour to the bowl. Mix until just combined, scraping the bowl with a spatula as necessary to get everything out from the bottom. 
  5. Add the buttermilk to the bowl and mix until just combined, again scraping the bowl as necessary. Add the remaining flour and chopped strawberries to the bowl.
  6. Arrange a layer of strawberries in the design of your choice on the bottom of the cake pan. If you have extra slices, fold those into the cake batter before pouring the batter in to the cake pan. Use a spatula to gently even out the batter before placing in the oven. 
  7. Bake the cake for 30 – 35 minutes, or until a skewer comes out clean from the center of the pan. 
  8. While the cake is baking in the oven, make the glaze. 
  9. Combine the brown sugar and butter in a small pot on the stove over medium heat. Whisk the ingredients to combine and add the buttermilk. Add the baking soda- the mixture will start to bubble- continue whisking until the mix thickens up. This can take a good 5 minutes on the stove, but mix until the glaze is the texture you desire. Add the vanilla and salt and remove from the heat. Whisk again to combine and set aside.
  10. When the cake has finished baking, give it at least 15 minutes to rest before removing it from the pan. Serve with a generous pour of brown sugar glaze and additional strawberries, if desired. 

Strawberry Coconut Overnight Oats

One of our biggest challenges when getting out the door in the morning is making sure that we are put together and fed before starting the work day. The. Struggle. Is. Real. To combat the “Sunday scaries” and make the weekday mornings easier, we put together this quick and easy overnight oats recipe. After 10 minutes in the kitchen on a Sunday we have a full week of breakfasts ready to go in the refrigerator. 

We love this base recipe for overnight oats. Flax seeds give the oats protein and fiber while the chia seeds add antioxidants and omega-3s. We chose to make these strawberry and coconut flavored with spring on the way, but the base recipe lends itself to nearly any flavor profile you can think of. Feel free to add some toppings like additional strawberries, coconut, and hemp seeds as we have in these photos if you want to feel extra fancy on a weekday morning. We, however, will be slamming them down in the car while attempting to put on makeup and get to work on time. 

Strawberry Coconut Overnight Oats
Makes: 5- 8 oz servings 
Prep Time: 10 minutes     Inactive Time: 24 hours 


  • 5 – 8 oz mason jars or travel containers 
  • 1 1/3 cups instant oats 
  • 3 cups coconut beverage (almond milk or any dairy item will work)
  • 2 tbs honey or agave 
  • 1/3 cup chia seeds
  • 1/3 cup flax seeds 
  • 1/3 cup unsweetened, shredded coconut 
  • 6 strawberries, stems removed and sliced 


  1. Combine all of the above ingredients in a large mixing bowl. Stir well to make sure everything is combined. 
  2. Carefully pour the oatmeal mix into each of the five mason jars- they will be almost all of the way full. Seal each with a lid and place in the refrigerator. 
  3. Refrigerate overnight and serve chilled, with additional toppings if you desire. The oats are good for up to five days in the refrigerator. 

Chocolate Covered Strawberries

Nothing says “simple elegance” like a good chocolate covered strawberry. We love this simple dessert for our Academy Awards celebration this Sunday because they can be made in advance and our guests can pick on them as they watch the show. No silverware and extra dishes necessary! The key to taking your strawberries to the next level is in the decorating. Going the extra mile of using both dark chocolate and white chocolate really gives the strawberries a necessary contrast in colors.

Chocolate Covered Strawberries

Makes: 18 strawberries

Prep and Decorating Time: 30 minutes   Cooling Time: 30 minutes  

Total Time: 1 hour


  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • 18 small to medium strawberries, rinsed and dried


  1. Put the dark chocolate and white chocolate in separate metal bowls.
  2. Fill a small sauce pot with an inch or two of water and put over medium high heat. Bring the water to a very light simmer and put the chocolate bowls over the water one at a time, until the chocolate is melted. Stir the chocolate as it melts, and once you’ve removed it from the water, to help distribute the heat evenly. Place the bowls on a kitchen towel to keep them warm and reheat over the water as necessary.
  3. Place a sheet of parchment paper on a cookie sheet.
  4. Dip half of the strawberries in the white chocolate and place them onto parchment paper. Dip the other half of the strawberries in the dark chocolate and place them onto parchment paper. Let the strawberries sit for about 10 minutes so that the chocolate can set. If you want to put them in the refrigerator to expedite the process, that works as well.
  5. Make two paper cones out of parchment paper. Take a piece of parchment paper and fold it into a right triangle. Use a scissor to carefully cut along the long end of the triangle, forming two separate right triangles. From there, follow this steps in this tutorial to make two paper cones.
  6. Use a paper cone to decorate the strawberries. Fill one of the paper cones with the remaining dark chocolate and the other with the white chocolate. Gently squeeze the cone to release the chocolate in a drizzle over each strawberry, drizzling the white chocolate on the dark chocolate strawberries and vice versa. Let the strawberries sit for at least 30 minutes so the chocolate can set, or put in the refrigerator for 15 minutes to expedite. Serve at room temperature.