BA Bake Club’s June Recipe: This Summer’s Cutest Pastry is SO Worth It

Disclosure: This post may contain affiliate links. Purchases through these links support our site at no extra cost to you.

Okay, so the BA Bake Club June recipe dropped and WOW. It’s this ridiculously cute pastry, and honestly, I was a little intimidated at first. But you guys, I made it, and it’s officially my go-to summer treat. Forget those sad, store-bought cookies. This is where it’s at. I’m talking flaky, fruity, and just plain adorable. If you’re looking for something fun to bake this June, you found it. Let’s get into it!

What Exactly IS This Cute Pastry?

So, the BA Bake Club (that’s Bon Appétit, btw!) picked a star for June: the ‘Strawberry-Lemon Swirl Pastries’. They look like little sunshine pinwheels, and trust me, they taste even better. The dough is a super simple enriched dough, almost like a brioche but less fussy. Then you roll it out with a bright, tangy strawberry-lemon filling. It’s like summer in every bite. I got most of my ingredients from Trader Joe’s – their berries are usually top-notch in June. The whole process took me about 3 hours, including chilling time, but actual hands-on was probably only 45 minutes. Totally doable for a weekend project.

The Dough: Easier Than It Looks!

The dough recipe is pretty standard. Flour, sugar, yeast, butter, eggs, milk. I used King Arthur All-Purpose Flour because it’s my reliable go-to. Make sure your butter is softened but not melted – that’s key for creaming it in properly. The recipe calls for a KitchenAid+stand+mixer&tag=foodxplorely-20" rel="nofollow sponsored" target="_blank">stand mixer, but I did it by hand and it was fine, just took a bit more elbow grease. Don’t overmix, or you’ll get tough pastries!

The Strawberry-Lemon Filling: Bright & Zesty

This is where the magic happens. It’s basically fresh strawberries, lemon zest and juice, a little sugar, and cornstarch to thicken it up. I used about 2 cups of fresh strawberries, which is pretty standard for June at my local Safeway. The lemon really cuts through the sweetness of the dough and the berries, making it super refreshing. I added a tiny pinch of Diamond Crystal kosher salt to the filling too – it really makes the fruit flavors pop. Seriously, don’t skip the salt, even in sweet things!

My Secret Ingredient: A Hint of Cardamom

Okay, confession time. The recipe doesn’t call for it, but I threw in about 1/4 teaspoon of ground cardamom into the filling. It adds this warm, slightly floral note that pairs SO well with strawberries and lemon. It’s subtle, but it makes these pastries next level. Try it, you won’t regret it!

Assembly: This Step is Annoying But Worth It

So, you roll out the dough into a rectangle. Then you spread on that gorgeous strawberry-lemon filling. This is the messy part, guys. Make sure you don’t overfill it, or it’ll ooze out everywhere when you roll it up. Rolling it tightly is crucial for those pretty swirls. Then you slice it into rounds. I used a sharp knife, but a dental floss trick works wonders if you have it – just slide it under the dough log and lift to cut. It gives you cleaner slices.

The Swirl Technique

After you slice the dough into, say, 1-inch thick rounds, you gently press down on the center of each one with your thumb or the end of a wooden spoon. This creates that classic swirl effect and helps the pastry bake up evenly. It’s a small detail, but it makes them look so professional. This step is annoying but worth it.

Baking & The Glorious Glaze

You bake these beauties at around 375°F (190°C) for about 18-22 minutes, until they’re golden brown and puffed up. The smell filling my kitchen was INSANE. For the glaze, it’s just powdered sugar with a little lemon juice and milk. I used Wholesome Sweeteners powdered sugar from Whole Foods. I made mine a little thicker than the recipe suggested because I like a good, solid glaze. Drizzle it generously over the cooled pastries. They look SO good.

Don’t Burn Your Glaze!

Make sure the pastries are completely cool before glazing. If they’re even slightly warm, the glaze will just melt off and look like a sad, watery mess. Patience, my friends! Wait at least 30 minutes after they come out of the oven.

⭐ Pro Tips

• Make the dough the night before and let it do its first rise in the fridge overnight. It develops more flavor and makes the morning assembly way easier.
• If you can’t find fresh strawberries, frozen ones work too! Just thaw them completely and drain off excess liquid before making the filling. You can often get a 2lb bag at Costco for around $7.99.
• Beginners often overwork the dough, making it tough. Mix just until combined, then knead gently. You want a soft, slightly sticky dough, not a rubbery one.

Frequently Asked Questions

Final Thoughts

Seriously, the BA Bake Club June recipe is a winner. These strawberry-lemon swirl pastries are festive, delicious, and totally achievable. They’re perfect for brunch, a picnic, or just because. Go make them! Let me know how yours turn out – tag me on Insta!