Rhubarb jam without pectine

The best rhubarb jam is, of course, homemade. This recipe calls for making rhubarb jam with some lemon, but you can also add strawberries, ginger, or spices. I’ll explain it all to you!

Make your own rhubarb jam

Rhubarb season is in full swing! Time to make your own rhubarb jam. It’s incredibly easy, and before you know it, you’ll have a pantry full of homemade jam. Or give your homemade jam to friends and family, which is perhaps the best part.

I chose to flavor the jam with lemon, but you could use any other citrus fruit or ginger, for example. A rhubarb peach jam also sounds amazing. As long as you stick to the 1 kilograms of rhubarb and partially replace this amount with a fruit of your choice, you’ll be fine.

How to eat rhubarb jam

The fresh jam tastes incredible on a cracker with some Dutch cheese, especially if you like a sweet and salty combination. But it actually tastes delicious on lots of baked goods, like bread and toast.

This rhubarb jam recipe makes a good amount of jam, so you can make a lot of cheese and jam crackers. 😉

Strawberry rhubarb jam

Make your own rhubarb jam

Making Strawberry Rhubarb Jam

It is also incredibly delicious to make strawberry rhubarb jam. This is also a benefit for those at home who are not so fond of rhubarb, because the strawberries make it almost impossible to tell that there is rhubarb in the jam.

To make strawberry rhubarb jam, you replace half the rhubarb with (cleaned) strawberries, so you use 500 grams of strawberries and 500 grams of rhubarb. Furthermore, you can follow the recipe exactly.

More rhubarb recipes

Rhubarb, either you love it or you don’t. But since you’re reading this, I’m going to assume you love it! There are many more rhubarb recipes on my baking schedule, but one big recommendation is my recipe for rhubarb crumble.

Rhubarb crumble is truly an unbelievably delicious treat. Serve it as a dessert with ice cream or whipped cream and your guests will keep coming back for more.

What rhubarb recipes would you like to see at Laura’s Bakery? Maybe a typical Dutch recipe with rhubarb? Let me know in the comments below, I’m very curious.

 

Rhubarb jam recipe

Tips for canning (rhubarb) jam:

Jam jars

You may still have some old jam jars that you can use for this (the jar in the picture I once bought with Bonne Maman jam in it), but of course you can also buy similar jam jars and lids. Once you get the hang of it, you will need a lot of jam jars.

Jam jars options:

Sterilizing the jam jars

You’ll be making several jars of rhubarb jam for this recipe, so you’ll want to start by sterilizing the jars to keep the jam fresh for a long time. Place the jars in a large saucepan of water, bring to a boil, and simmer for a few minutes. Remove them from the water with tongs and place them on a clean dish towel. Do not dry them; they are hot enough to evaporate the moisture. You have now sterilized your jars and can store the jam for a long time.

Fresh or frozen fruits / rhubarb

Ideally use fruit (in this case, rhubarb) that is in season. You can also use frozen rhubarb for the jam, so you can make rhubarb jam all year round. Let it thaw and drain before using.

Replacing gelling sugar (jam sugar)

In the Netherlands we use gelling sugar or jam sugar (Van Gilse geleisuiker) to make jam because it gives the jam a firmer consistency. It also makes the jam last longer. Don’t have gelling sugar on hand? You can use dry or liquid pectin to make jam. Follow the proportions and cooking instructions on the package of your choice.

Test your jam setting point

When you think your jam is ready, you can do a little test thanks to the gelling sugar. Run a spoon through the jam and draw a line across the back of the spoon. Does the line stay visible? Your jam is ready. Does the jam run directly over the line you drew? Then it may need to be boiled down a bit more.

Labeling glass jars

After the jars have cooled, clean them and put a label on each jar with the date of preparation. I often use a label maker machine, this works very easily and quick.

Storing and preserving jars with jam

Store jars in a cool, dry place and open jars in the refrigerator. You can keep jars of jam for up to a year if you keep the jar closed!

How to make rhubarb jam

What is gelling sugar?

In the gray box with my tips for jam making, I explain that in the Netherlands we make rhubarb jam with gelling sugar, or gelling sugar from the brand ‘Van Gilse’. This sugar is simply granulated sugar with added pectin and citric acid.

In America, pectin in jam recipes is often added in liquid or powder form. So while this is the ideal way to replace gelling sugar in the recipe below, there is another way: the addition of pectin in its natural form.

Rhubarb Jam without Pectin

Yes, you can make rhubarb jam without the added pectin in liquid of powder form and also without adding gelling sugar. I’d like to call this rhubarb jam the old-fashioned way.

Rhubarb itself is low in pectine, so it does need this to thicken properly. The quickest way to do this is to add a fruit that is naturally high in pectin. Lemons are high in pectin, so adding the juice of an extra lemon to the recipe works great.

For this method I also soak the rhubarb in sugar for several hours (or overnight), and then use this soaked rhubarb and the liquid it releases to make the jam. Easy as that!

 

Make your own rhubarb jam

Print Recipe

5 from 2 votes

Rhubarb jam recipe

The best rhubarb jam is, of course, homemade. This recipe makes rhubarb jam with some lemon, but I'll give you more tasty tips!

Ingredients

  • 1 kilograms of rhubarb cleaned
  • 1 kilograms of gelling sugar (in Dutch: geleisuiker)
  • 1 lemon juice and grate
  • 50 ml water

Instructions

  • Chop the cleaned rhubarb and place in a large, tall saucepan with the gelling sugar, lemon juice, lemon zest and water.
  • Bring to a boil over medium heat, stirring constantly. Let it simmer (while continuing to stir) for 4 to 5 minutes. The mixture may foam, so make sure your pan is high enough.
  • Turn off the heat and allow the mixture to settle. Scoop the jam into the jars with a ladle and immediately place the lids on the jars, then turn the jars upside down. This will push the air out of the jar and help it keep longer.
  • Leave the jars upside down for about 5 minutes before moving them. Allow the rhubarb jam to cool thoroughly.

Notes

  • If you have no gelling sugar in the house and prefer not to use powdered or liquid pectin >> instead, add the juice of an extra lemon and let the jam simmer for half an hour longer.
  • Is your rhubarb jam pinker than mine? That may well be true. Rhubarb can vary quite a bit in color, from green-yellow to red-pink. Green rhubarb is more acidic than red rhubarb.
Rhubarb jam without pectine

The best rhubarb jam is, of course, homemade. This recipe calls for making rhubarb jam with some lemon, but you can also add strawberries, ginger, or spices. I’ll explain it all to you!

Make your own rhubarb jam

Rhubarb season is in full swing! Time to make your own rhubarb jam. It’s incredibly easy, and before you know it, you’ll have a pantry full of homemade jam. Or give your homemade jam to friends and family, which is perhaps the best part.

I chose to flavor the jam with lemon, but you could use any other citrus fruit or ginger, for example. A rhubarb peach jam also sounds amazing. As long as you stick to the 1 kilograms of rhubarb and partially replace this amount with a fruit of your choice, you’ll be fine.

How to eat rhubarb jam

The fresh jam tastes incredible on a cracker with some Dutch cheese, especially if you like a sweet and salty combination. But it actually tastes delicious on lots of baked goods, like bread and toast.

This rhubarb jam recipe makes a good amount of jam, so you can make a lot of cheese and jam crackers. 😉

Strawberry rhubarb jam

Make your own rhubarb jam

Making Strawberry Rhubarb Jam

It is also incredibly delicious to make strawberry rhubarb jam. This is also a benefit for those at home who are not so fond of rhubarb, because the strawberries make it almost impossible to tell that there is rhubarb in the jam.

To make strawberry rhubarb jam, you replace half the rhubarb with (cleaned) strawberries, so you use 500 grams of strawberries and 500 grams of rhubarb. Furthermore, you can follow the recipe exactly.

More rhubarb recipes

Rhubarb, either you love it or you don’t. But since you’re reading this, I’m going to assume you love it! There are many more rhubarb recipes on my baking schedule, but one big recommendation is my recipe for rhubarb crumble.

Rhubarb crumble is truly an unbelievably delicious treat. Serve it as a dessert with ice cream or whipped cream and your guests will keep coming back for more.

What rhubarb recipes would you like to see at Laura’s Bakery? Maybe a typical Dutch recipe with rhubarb? Let me know in the comments below, I’m very curious.

 

Rhubarb jam recipe

Tips for canning (rhubarb) jam:

Jam jars

You may still have some old jam jars that you can use for this (the jar in the picture I once bought with Bonne Maman jam in it), but of course you can also buy similar jam jars and lids. Once you get the hang of it, you will need a lot of jam jars.

Jam jars options:

Sterilizing the jam jars

You’ll be making several jars of rhubarb jam for this recipe, so you’ll want to start by sterilizing the jars to keep the jam fresh for a long time. Place the jars in a large saucepan of water, bring to a boil, and simmer for a few minutes. Remove them from the water with tongs and place them on a clean dish towel. Do not dry them; they are hot enough to evaporate the moisture. You have now sterilized your jars and can store the jam for a long time.

Fresh or frozen fruits / rhubarb

Ideally use fruit (in this case, rhubarb) that is in season. You can also use frozen rhubarb for the jam, so you can make rhubarb jam all year round. Let it thaw and drain before using.

Replacing gelling sugar (jam sugar)

In the Netherlands we use gelling sugar or jam sugar (Van Gilse geleisuiker) to make jam because it gives the jam a firmer consistency. It also makes the jam last longer. Don’t have gelling sugar on hand? You can use dry or liquid pectin to make jam. Follow the proportions and cooking instructions on the package of your choice.

Test your jam setting point

When you think your jam is ready, you can do a little test thanks to the gelling sugar. Run a spoon through the jam and draw a line across the back of the spoon. Does the line stay visible? Your jam is ready. Does the jam run directly over the line you drew? Then it may need to be boiled down a bit more.

Labeling glass jars

After the jars have cooled, clean them and put a label on each jar with the date of preparation. I often use a label maker machine, this works very easily and quick.

Storing and preserving jars with jam

Store jars in a cool, dry place and open jars in the refrigerator. You can keep jars of jam for up to a year if you keep the jar closed!

How to make rhubarb jam

What is gelling sugar?

In the gray box with my tips for jam making, I explain that in the Netherlands we make rhubarb jam with gelling sugar, or gelling sugar from the brand ‘Van Gilse’. This sugar is simply granulated sugar with added pectin and citric acid.

In America, pectin in jam recipes is often added in liquid or powder form. So while this is the ideal way to replace gelling sugar in the recipe below, there is another way: the addition of pectin in its natural form.

Rhubarb Jam without Pectin

Yes, you can make rhubarb jam without the added pectin in liquid of powder form and also without adding gelling sugar. I’d like to call this rhubarb jam the old-fashioned way.

Rhubarb itself is low in pectine, so it does need this to thicken properly. The quickest way to do this is to add a fruit that is naturally high in pectin. Lemons are high in pectin, so adding the juice of an extra lemon to the recipe works great.

For this method I also soak the rhubarb in sugar for several hours (or overnight), and then use this soaked rhubarb and the liquid it releases to make the jam. Easy as that!

 

Make your own rhubarb jam

Print Recipe

5 from 2 votes

Rhubarb jam recipe

The best rhubarb jam is, of course, homemade. This recipe makes rhubarb jam with some lemon, but I'll give you more tasty tips!

Ingredients

  • 1 kilograms of rhubarb cleaned
  • 1 kilograms of gelling sugar (in Dutch: geleisuiker)
  • 1 lemon juice and grate
  • 50 ml water

Instructions

  • Chop the cleaned rhubarb and place in a large, tall saucepan with the gelling sugar, lemon juice, lemon zest and water.
  • Bring to a boil over medium heat, stirring constantly. Let it simmer (while continuing to stir) for 4 to 5 minutes. The mixture may foam, so make sure your pan is high enough.
  • Turn off the heat and allow the mixture to settle. Scoop the jam into the jars with a ladle and immediately place the lids on the jars, then turn the jars upside down. This will push the air out of the jar and help it keep longer.
  • Leave the jars upside down for about 5 minutes before moving them. Allow the rhubarb jam to cool thoroughly.

Notes

  • If you have no gelling sugar in the house and prefer not to use powdered or liquid pectin >> instead, add the juice of an extra lemon and let the jam simmer for half an hour longer.
  • Is your rhubarb jam pinker than mine? That may well be true. Rhubarb can vary quite a bit in color, from green-yellow to red-pink. Green rhubarb is more acidic than red rhubarb.
Slagroomtaart - Dutch cream cake 4

A slagroomtaart is probably the most popular Dutch birthday cake there is. Want to make your own Dutch cream cake? It is so easy! In this recipe I will tell you exactly how to bake the cake, fill it and decorate it.

Slagroomtaart recipe

I made my first cream cake in 2015, several years ago now. Its recipe has not been published on the blog until today, but has been in my first baking book since 2016. I have been asked for my cream cake recipe quite often.

Fortunately, I know that many home bakers had my book at home and could just make the cake, but now it’s time to share this delicious cream cake on the blog!

About the cake base

The cake base of a slagroomtaart is very light and airy, we also call it ‘biscuit’ or ‘kapsel’. Think sponge cake or chiffon cake. you could use some lemon zest or spices to have some extra flavor in the cake.​

We use this cake base for a lot of Dutch cake recipes, but the cream cake is definitely the most popular one. In this video, you can see how soft and fluffy the cream cake is:

Slagroomtaart - Dutch cream cake 2

Dutch Cream Cake Filling

The base of the cream cake is filled with jam and whipped cream. Optionally, a syrup can be brushed on the cake layers to moisten the cake or add flavor. If you make the cake several days in advance, there is a chance that the cake will get a little dry. The syrup prevents this.

When I make this whipped cream cake for special occasions, I usually make it the night before and don’t use the trembler syrup. Usually friends and family eat the whole cake and there are no leftovers.

And then a little bit more about the cake filling, the jam I mean. If you want to go for the classic flavors, you choose strawberry jam. For the cake in the picture, I had chosen a jam made from several kinds of red fruits, but you can basically use any jam you like.

For the whipped cream I use just normal whipping cream as there aren’t a lot of options in the Netherlands, but if you have access to heavy cream that’s an even better option.

Slagroomtaart - Dutch cream cake 5

Decorating the Cake

To decorate the cake, use hazelnut bresilienne (also known as nougatine). These are toasted pieces of hazelnut with a caramelized layer of sugar around them. Not only beautiful for decoration, but also incredibly delicious. For a change of pace, you can substitute other types of nuts for the crunchy topping. Pecans, for example, are a good substitute.

Another way to decorate a whipped cream cake is to pipe swirls of whipped cream onto the top of the cake and then stick pieces of fresh fruit into them. Kiwi or tangerine slices really belong here. For this version I used kiwi and strawberry, delicious!

Optionally, you can use chocolate decorations (bought or homemade) to further decorate the cake. Or you can order a festive and edible photo print online and stick it on the cake.

How do I cover the cake with whipped cream?

After you’ve filled and stacked the cake layers, it’s time to decorate the sides and top of the cream pie with whipped cream. You can use a piping bag or a spatula, whichever comes easiest. Use the spatula to spread the whipped cream evenly on the outside of the cake. Be sure to save some whipped cream for the swirls on top of the cake.

For the side of the cake, it can be helpful to use a spatula in conjunction with a rotary spatula. You hold the spatula in one place while you gently rotate the turntable.

Finally, decorate the top of the cake with swirls of whipped cream. Fill a pastry bag with the whipped cream and choose a nozzle of your choice (I used a large star nozzle) and hold your piping bag straight over the cake as you start to spray the tufts.

Slagroomtaart - Dutch cream cake 3

Freezing a cream cake

I do not recommend freezing a cream cake. The whipped cream will dry out and won’t taste as good. However, you can make the sponge layers well in advance and freeze them in an airtight container for up to three months. You can also make the jam and nougatine well in advance and store them until you are ready to make the cake.

That way, you have the cake pieces ready to go, and all you have to do is whip the cream and assemble the cake. It saves time!

Questions about Dutch cream cake

How far in advance can I make the cream cake?

I prefer to eat a whipped cream cake the same day or the day after. Whipped cream generally doesn’t get any better, but you can store the cake in the refrigerator for 2-3 days.

Can I make a square cake?

Of course you can! In fact, you can use any shape, round, square or rectangular. I used this round pan for the recipe below, but square pans are also available. Just make sure you get the right size.

You can use the ‘Convert Recipe’ button in the recipe card below to convert the recipe to fit any size pan of your choice.

Can I leave out the nougatine?

Nougatine adds a nice crunchy element to a whipped cream cake, which is necessary because the biscuit, jam and whipped cream are soft in texture. So I would not simply omit the hazelnut bresilienne, but rather replace it. For example, toasted almond slivers, sprinkles or crumbled cookies.

How many eggs do I need to make 175 grams?

A medium egg weighs 50 grams on average, so you’ll need about 4. Beat the eggs and then weigh the mixture on the scale until you have 175 grams.

Slagroomtaart - Dutch cream cake 1

 

cream cake recipe

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Slagroomtaart recipe (Dutch cream cake)

Here's my recipe for an authentic Dutch cream cake (slagroomtaart). It's a light and airy cake, filled with jam en whipped cream. And don't forget the caramelized hazelnut pieces on the side.
Servings: 10 -12 servings

Ingredients

Cake Base

  • 175 grams of eggs
  • 100 grams sugar
  • 6 grams vanilla sugar
  • 75 grams flour
  • 25 grams cornstarch

Filling and decoration

  • 6 tbsp strawberry jam
  • 100 grams of nougatine
  • 750 ml whipping cream
  • 6 tbsp sugar
  • Several pieces of fresh fruit of your choice

Instructions

Cake base

  • Beat the eggs, sugar and vanilla sugar until light and fluffy. I beat this in a stand mixer on medium-high speed for about 10 minutes.
  • Sift the flour and cornstarch and add to the mixture. Fold this gently into the mixture; you don’t want all the air you whipped in to disappear.
  • Pour the batter into a greased baking pan. Bake the cake base at 180°C/350°F (conventional oven) for 30 minutes. The cake is done when you press lightly on the top and it springs back. Allow the cake to cool in the pan for a few minutes before removing it to a cake rack.
  • Meanwhile, prepare the nougatine and jam according to the recipe if you haven’t already.
  • Let the cake cool completely before you cut it. If, like me, you used a 20 cm/8 inch spring form pan, cut the cake into three layers.

Assemble the cream cake

  • Whip the cream and sugar until you have stiff peaks.
  • Place the bottom layer of sponge cake on a cake stand or plate and spread half the jam on top, leaving about ½ inch of jam around the edges. Place a few tablespoons of whipped cream on top of the jam and spread evenly. Place the second layer of sponge on top and fill in the same way. Finish with the last layer of cake.
  • Spread the sides of the cake with the whipped cream (it does not have to be thick) until it is completely covered, but leave enough whipped cream for the swirls.
  • Cover the sides of the cake with the caramelized hazelnut pieces. To do this, take a handful of hazelnut crunch at a time and press it against the side of the cake. Continue until the entire side is covered with nougatine.
  • Place the remaining whipped cream in a piping bag with a star tip and pipe swirls on top of the cake around the edge. Place a piece of fruit of your choice in each swirl. I used kiwi, strawberry, and blueberry.
Strawberry cupcakes 1a

It doesn’t happen often that I have made a recipe many times before, but it hasn’t been online at Laura’s Bakery at all. Time to change that I thought, because these strawberry cupcakes are way too delicious not to share!

Strawberry cupcakes recipe

So I recently stocked up on a whole load of fresh and flavorful strawberries that are now in season. Way more than I needed for this cupcake recipe, but I just love strawberries. During strawberry season I eat some of this red fruit almost every day. For breakfast, dessert or just in between.

Strawberry cupcakes 2a

Vanilla cupcakes with strawberry filling

For this cupcake recipe, I bake simple but oh-so-delicious vanilla cupcakes as a base. With an apple corer I take out some cake to fill with strawberry jam. Small pieces of strawberry can also be used by the way, but I personally like the jam very much.

If you like, you can also fold small pieces of strawberry through the batter. Keep in mind that the cupcakes might need some extra time in the oven. This is because with this fresh red fruit, you are also adding extra moisture to the batter.

TIP: If you clean your strawberries, do so before removing the crowns. This is because otherwise the strawberries will suck up the water and then your strawberries will have less flavor.

Strawberry cupcakes 5a

Mascarpone frosting

You can also make the topping several ways. I have made strawberry cupcake with buttercream before, but these days I often choose mascarpone frosting as the topping.

In this case, I also flavor this mascarpone cream, with strawberry jam. This not only makes it very tasty, but also gives it a nice color right away. You can choose to give the frosting more color with some red or pink food coloring. I never do this, I like the subtle color.

On top of the frosting, place half a strawberry. Gorgeous cupcake, isn’t it? You can go a little further with the decoration and add sprinkles, or chocolate sprinkles. Ooh, now I have an idea for chocolate chip cupcakes with strawberries. Now you know how I come up with my new recipes. Often they just pop into my head. Out of the blue, or because I am working on another recipe.

Strawberry cupcakes 4a

More strawberry recipes

If, like me, you always have strawberries in the house at the moment, you probably want to bake with them. Lucky for you, I’ve made many more recipes with strawberries; these are a few favorites:

Strawberry cupcakes

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4.60 from 5 votes

Strawberry cupcakes recipe

Now that strawberries are back in season, I love making all kinds of recipes with them. These strawberry cupcakes are a favorite around here.
Servings: 12 servings

Ingredients

  • 180 grams of unsalted butter
  • 135 grams of fine granulated sugar
  • 1 tbsp vanilla extract
  • 4 eggs
  • 180 grams of self rising flour
  • Pinch of Salt

Filling and topping

  • 12 tsp strawberry jam cupcake filling
  • 180 ml whipping cream
  • 3 tbsp vanilla sugar
  • 375 grams of mascarpone
  • 150 grams of strawberry jam mascarpone frosting
  • 6 strawberries

Instructions

  • Mix butter and sugar until creamy. Add the vanilla extract and eggs one at a time. Do not add the next one until the first egg is fully incorporated.
  • Then add self-rising flour and salt, mix until these dry ingredients are incorporated into the batter.
  • Take a cupcake baking pan and place the cupcake liners in the cavities, divide the batter between the cups. I personally do this with an cookie scoop/ice cream scoop. It works easily and you can distribute the batter nicely evenly this way.
  • Bake the cupcakes for about 18 minutes at 180 °C/ 350 ℉ (conventional).
  • Let them rest in the baking tin for a while before letting the cupcakes cool completely on a wire rack.
  • Use an apple corer to remove some cake from the center of each cupcake. Do not make the hole all the way to the bottom.
  • Fill each cavity in the cupcakes with strawberry jam.
  • To make the mascarpone frosting put whipping cream, vanilla sugar and mascarpone in a bowl. Mix briefly on a low setting and then on a high setting until the mixture is firm.
  • Lastly, add the strawberry jam and mix it into the mascarpone frosting on a low setting.
  • Fill a piping bag with star shaped nozzle with the strawberry mascarpone frosting and pipe nice swirls on the cupcakes.
  • Decorate each cupcake with half a strawberry to complete your strawberry cupcakes.
Baking basics homemade scones 3a

Is making your own scones difficult? Absolutely not! With this recipe for English scones you can easily make them yourself for a high tea or brunch, and serve them with clotted cream of course. Today I give you the recipe and all the baking tips you need.

English scones recipe

After I once made scones years back that failed miserably, I was postponing baking them again. With about 6 or 7 years to be exact. I then made a chocolate chip variety that ended up being more like bricks than scones. They really were complete failures.

But every time I ate scones again, I started to feel the urge to make them myself. Last week I finally got around to making my own! At the time, it must have been because of the recipe I had, because actually, making scones yourself is extremely simple. With the right scones recipe to be exact.

Scones and clotted cream

There are lots of delicious things you can put on these easy scones, but this is the most important: clotted cream. If you have enough time (and patience) then it is wonderful to make clotted cream yourself (I will share my recipe soon). But you can also buy it at the store.

The clotted cream is usually combined with jam. Usually this is strawberry jam, but I also like raspberry jam very much for my homemade scones.

What is really delicious too: lemon curd! A combination that makes it nice and fresh, perfect for Easter or a summer brunch.

Baking basics homemade scones 1a

Eggless scones

As you can see, there is no egg in this recipe which makes it egg free scones. Here in The Netherlands, it is more common to make English scones and those often don’t require eggs in the recipe. You really don’t need eggs to make perfectly delicious scones yourself.

What do you actually need if you’re going to make a scones recipe? Not much. I can tell you that in advance. You probably have the ingredients already in your house, so hopefully after reading this post, there’s nothing stopping you from baking these delicious, slightly sweet scones yourself.

  • Unsalted butter, I personally always use room temperature butter, but cold butter can also be used in this case.
  • Self-rising flour, in this case you do not need to add additional leavening agent to the dough yourself.
  • Fine granulated sugar, a small amount to give a slight sweet taste to these sweet scones.
  • Pinch of salt, this is important for flavor and ensures proper gluten formation.
  • Milk, so that the scones contain enough moisture and to give them a milk wash before they go into the oven.
  • Round (cookie) cutter, I like using one from this set.
Baking basics homemade scones 2a

Tips for easy scones

Can I prepare the dough and bake it later?

It’s best to bake them right away and then store them in a container for a day. The next day they are still delicious! You can reheat the scones for about 8-10 minutes. If I don’t eat them right away (or the next day), I always freeze them. That works perfectly.

What can I substitute for the milk in this recipe?

Several of you have informed me that soy milk or rice milk works fine in this recipe as a substitute for the cow’s milk. If you want, you can use whipping cream too. It makes the flavor and structure even more rich.

Why are my scones dry?

If so, they were probably baked too long and/or hot. Try baking the scones a little less long or hot.

Can I substitute the self-rising flour?

If you prefer to use flour you can, but you will need baking powder. Without leavening agent, you won’t get the desired results in this recipe.

Would you like to replace the self-rising baking flour with a gluten-free alternative? Pay attention to what it says on the package of the gluten-free flour, I have no experience with this.

Can I also make the dough with a (stand) mixer?

You can, but then you quickly over-knead it, making it sticky and unworkable.

 

home made scones

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4.35 from 63 votes

Homemade English scones recipe

Did you know that making your own English scones is incredibly simple? Delicious with clotted cream and a bit of jam. Perfect for high tea, but also for brunch.
Servings: 8 scones

Ingredients

  • 40 grams of unsalted butter
  • 225 grams of self-rising flour
  • 30 grams of fine granulated sugar
  • Pinch of salt
  • 110 ml milk
  • Extra: milk for milk wash

Instructions

  • Put the self-rising flour together with the cubes of butter in a bowl. Rub the butter between your fingertips through the flour, it will become a little crumbly. Stir in sugar and salt.
  • Finally, add the milk and stir with a fork or knife until you get a crumbly mixture. Continue to knead it (briefly) by hand into a smooth and soft dough.
  • Roll or press out the dough to a thickness of 3 centimeters (1.2 inches). Using a round cutter 5 centimeters (2 inch) in diameter, cut out the scones.
  • Knead the remaining dough into a ball again, flatten and again cut out as many scones as possible. Continue this way until you run out of dough.
  • Place all the scones on a baking sheet lined with baking paper. Brush the top with a little milk.
  • Bake for 12-15 minutes at 220 °C/425 °F until done and lightly browned.
Strawberry cheesecake cookies 2

Do you love cheesecake and cookies? Then this recipe for delicious Strawberry Cheesecake Cookies is for you. Delicious soft and chewy cookies with that creamy cheesecake filling that taste great. You will want to try these!

Homemade Strawberry Cheesecake Cookies

The combination of strawberries and cheesecake is always a good idea. Just look at these no-bake strawberry cheesecake bites. Then imagine a cheesecake inside of a cookie with fresh strawberries, it’s incredibly delicious. I know what I’m going to bake multiple times this strawberry season!

These cheesecake cookies are certainly not difficult to make yourself. But to be honest, it can get a little messy when you wrap the cheesecake filling in the dough. Let me tell you, it’s totally worth it! And I’ll share my tips for making the least amount of mess possible.

Strawberry cookie dough

I use a dough similar to chocolate chip cookie dough for the base of these cookies. A favorite of many! This dough makes these cheesecake cookies deliciously creamy and they stay a little chewy and soft. Personally, I really like that about these cookies. And even better: you only need a few simple ingredients.

I first made cheesecake cookies for my cookbook ’50x Koekjes’ (50x Cookies in Dutch) and they were so good, I just had to make more. With a strawberry twist!

Of course, you can vary the flavors of these strawberry cookies even more. Think of different kinds of fruit or white chocolate in them. I can’t wait to make more cheesecake cookies.

Strawberry cheesecake cookies 1

Cheesecake filling

I made a simple cream cheese filling for these cookies. As for cream cheese, I like to use Philadelphia, but you can use any kind of regular cream cheese for these cookies. Just use a brand that’s not too watery or thin.

Once you have made the cream cheese mixture, use a teaspoon to make small dollops of cheesecake filling on a baking sheet lined with parchment paper. You don’t need the chopped strawberries yet, I add them together with the cheesecake filling in the cookies dough. That gave me the best results.

Keep the portions of cheesecake filling in the freezer until you fill the cookies. It melts quickly, so it’s best to take it out of the freezer one (pair) at a time. Believe me, otherwise it will be messy 😉 .

Fresh or frozen strawberries

I used fresh strawberries for this recipe, which are a little less moist than frozen strawberries.

You can also use frozen strawberries, but be aware that they may be a bit more moist. If you decide to use frozen strawberries, I would use them frozen in the cookies and not let them thaw first.

Keep in mind that the cookies may need a 1-2 minutes extra in the oven.

Another option: freeze-dried strawberries! I did not try this, but I have baked with them before and I know -almost- certain this would work as well.

Strawberry cheesecake cookies 3

How to assemble the cookies

Once you have you cookie dough balls, frozen cream cheese balls and chopped strawberries, it is time to make them into strawberry cheesecake cookies.

Take a ball of cookie dough and remove about a third of the dough. Make a ball of the bigger piece of dough, flatten it a bit and make a dimple in the dough.

Put a piece of frozen cheesecake in this simple. Add some strawberry pieces and use the small piece of dough to cover it up. Press the edges together, form into a nice round ball and place on a prepared baking sheet.

It’s totally fine if there are soms cracks in the dough where you can see the filling. If you like, you can press some extra strawberry pieces into the dough.

How to store strawberry cheesecake cookies

​After you have a cookie sheet full of freshly baked cookies, you probably won’t eat them all in one sitting. Fortunately, you can keep them well.​

Storing strawberry cheesecake cookies

In a jar or airtight container, they will keep for about a week. Where I normally don’t store cookies in the fridge, these cookies will stay best in de refrigerator due to the cheesecake filling.

Freezing strawberry cheesecake cookies

In an airtight container, the cookies will keep for up to 3 months in the freezer. I like to store them between layer of parchment paper so they don’t stick to each other.

Questions about Strawberry Cheesecake Cookies

​Can I prepare the recipe?

It is certainly possible to make these strawberry cream cheese cookies ahead of time. The dough should rest in the refrigerator for at least 1 hour, but longer is fine. Take it out of the fridge 1-2 hours ahead of time to allow it to come to room temperature before forming into balls.

​You can make the dollops of cream cheese ahead of time too.

How do I get perfect round cookies?

Want to make really nice round cookies? Use a big round cookie cutter. As soon as the cookies come out of the oven, place the ring around the still-warm cookie and rotate in a circle until the cookie form is nice and round. Repeat with all the cookies.

Can I add chocolate?

Of course! I would recommend to use white chocolate chips. The combination of white chocolate and strawberries is really good!

Can I use strawberry jam?

Yes! You could use strawberry jam to flavor the cream cheese filling or to replace the fresh strawberries. No matter what you choose, the cookies will have a perfect strawberry flavor.

 

plate of easy to make strawberry cheesecake cookies

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Strawberry Cheesecake Cookies Recipe

Do you love cheesecake and cookies? Then this recipe for delicious Strawberry Cheesecake Cookies is for you. Delicious soft and chewy cookies with that creamy cheesecake filling that taste great.
Prep Time1 hour 30 minutes
Cook Time12 minutes
Total Time1 hour 42 minutes
Servings: 20 servings

Ingredients

Cheesecake filling

  • 150 grams cream cheese
  • 75 grams icing sugar

Cookie dough

  • 120 grams unsalted butter
  • 140 grams brown sugar
  • 40 grams fine caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 250 grams all purpose flour
  • Pinch of salt
  • 1 tsp baking soda
  • 80-100 grams strawberry pieces

Instructions

  • Start with the filling, mix the cream cheese and powdered sugar in a small mixing bowl with a hand mixer. Place a sheet of parchment paper on a baking sheet or plate that will fit in your freezer. Spoon 20 dollops of cheesecake mixture onto the paper. Place the plate in the freezer.
  • Combine butter and both sugars in a large bowl and mix until creamy. I used a stand mixer. Add the egg and vanilla extract and mix until smooth.
  • Add flour, salt and baking soda and mix until dry ingredients are incorporated. Wrap dough in plastic wrap and refrigerate for at least one hour.
  • Divide dough into 20 balls, using a small cookie scoop. Take one ball and remove about a third of the dough. Make a ball from the majority of the dough, flatten it slightly and make a dimple in it. Put a piece of cheesecake filling from the freezer in this dimple. Sprinkle some strawberry pieces on top.
  • Use the small piece of dough to make a flatter piece and place it over the cheesecake filling. Press the edges together. A crack in the dough where you can see the filling is not a problem. Repeat these steps for all the dough balls. You can press in strawberry pieces on top of the cookie dough if you like.
  • Place the cookies on a lined baking sheet with plenty of space in between. These cookies will run out quite a bit.
  • Bake the cheesecake cookies at 180°C/350°F (conventional oven) for 10-12 minutes until done and golden brown. Allow the cookies to cool completely on the baking sheet. The cookies will still be a little soft from the filling. Transfer to a wire rack after cooling.
Greek yogurt bread recipe 1

This is a very easy recipe to make your own Greek yogurt bread. There is no yeast involved and there is no need to knead the dough. Just mix the simple ingredients together in a large bowl, shape the dough into buns and bake them. After that, your homemade bread is ready to eat.

No knead bread recipe

I love bread recipes that are really easy. For this recipe, you don’t need a stand mixer with a dough hook. A large mixing bowl and a spatula or wooden spoon will do. You can use a hand mixer if you like, but it’s fine to make the dough without one.

Bread dough without yeast

Yes, you read that right! No instant yeast is needed in this recipe. This means you can form the dough and bake it immediately. There’s no need to let the dough rise in a warm place until it doubles in volume.

To make sure the dough rises in the oven, you need a leavening agent. I use baking powder in this recipe. Two teaspoons is enough.

Greek yogurt bread recipe 2

What kind of Greek yogurt should I use?

I prefer plain Greek yogurt, but you can use a fruit flavored yogurt if you like. From blueberry to coconut yogurt. You can try all the flavors you like.

Also: remember to take your yogurt out of the fridge a while before you want to make the dough. You want all the ingredients to be at room temperature. Don’t forget your milk as well!

Greek yogurt substitutions

The first time I made this recipe, I did not use Greek yogurt. I used quark. It’s an ingredient you see a lot in the Netherlands and many other countries in Europe. If you manage to find quark in your local grocery store: try it sometime, it’s delicious!

I like to try different things, so I once made this bread buns with Greek yogurt instead of quark and that worked perfectly fine as well. I really like the end result.

You could also try this recipe with regular yogurt, but I would advise using a little less of it. This is because plain yogurt has a different structure, but also a different amount of fat and moisture. If you use regular yoghurt and you think the dough is too wet: add a little extra flour to it.

Questions about Greek yoghurt bread

Can I use self-rising flour for this recipe?

You can, but you’ll still need to add some extra baking powder to get the proportions right. By using all-purpose flour and baking powder, you are making your own self-rising flour. But in this recipe, there is slightly more baking powder than in standard self-rising flour.

Can I flavor the dough?

Of course you can! As you’ve already read you can replace the plain Greek yogurt with a fruit flavored one. Other options include adding seeds or bagel seasoning on top of the buns.

Can I make this recipe gluten-free?

Although this is not a gluten-free bread recipe, it is perfectly possible to make it gluten-free. Just substitute a gluten-free flour for the all-purpose flour. I have to say that I have not tried this myself, but I have heard many readers adapt this recipe to make it gluten-free and enjoy their gluten-free rolls.

Can I make yogurt flatbreads with this recipe?

The recipe is a little different, but it’s possible. Just use a rolling pin to roll out the pieces of dough to make Greek yogurt flatbread.

Greek yogurt bread recipe 3

How to serve Greek yogurt bread?

I like these little yogurt buns for breakfast. With a little jam, like this rhubarb jam, or even with some cheese.

They are also delicious to serve with soup. If you’re feeling fancy: try this recipe for braided bread. It is also is delicious with soups and pairs well with these little buns.

Greek yogurt bread recipe without yeast

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4.50 from 4 votes

Easy Greek Yogurt bread recipe (no yeast + no knead)

Start your day off right with homemade Greek yogurt bread. They are easy to make and, most importantly, incredibly delicious. Enjoy!
Servings: 10 servings

Ingredients

  • 300 gram all purpose flour
  • 2 tsp baking powder
  • zest of half a lemon
  • Pinch of salt
  • 1 tsp fine granulated sugar
  • 0,5 egg M
  • 150 gram Greek yogurt
  • 60 ml milk + extra for brushing
  • 60 ml sunflower oil

Instructions

  • In a bowl, combine the dry ingredients: all purpose flour, baking powder, lemon zest, salt and sugar. Mix with a spatula.
  • In a separate bowl, combine the remaining ingredients and whisk well. Pour the yogurt mixture into the bowl with the dry ingredients and mix with a spatula (or hand mixer if necessary) until you have a ball of dough. Knead the last bit by hand. You don’t have to knead for long, as soon as the dough is smooth and even without lumps, you can stop.
  • Divide the dough into 10 parts and form balls. Place them on a baking sheet lined with parchment paper and brush them with a little milk.
  • Bake at 180°C/350℉ (convention) for 20-25 minutes until golden brown.