Strawberry lemon wreath with lemons and strawberries cut into flowers in the center. There is a spring tea towel in the background.

Mother’s Day Strawberry and Lemon Pull-Apart Wreath

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All About the Wreath

If you’re planning a Mother’s Day celebration or gathering, you can check two things off of your to-do list with this beautiful pull-apart wreath! It’s both a delicious treat, as well as a stunning centerpiece for your table. The strawberry and lemon flavors are so good together, especially for the warmer seasons. I made a similar version around Christmas and you all loved it, so I hope that you love this one too!

If you want to make this ahead of time, I recommend baking it (follow the recipe through step 16 below) and refrigerating overnight. You can make the frosting and refrigerate that too. Simply reheat the wreath for about 7-10 mins, frost and serve! I don’t recommend leaving the wreath unbaked overnight, only because I haven’t tested it out to see the results.

Leftovers will keep for several days in your fridge, just be sure to store them in an airtight container. You can reheat the leftovers for a few minutes in the oven, or for about 20 seconds in the microwave.

As seen on instagram here.

Strawberry lemon wreath with lemons and strawberries cut into flowers in the center. There is a spring tea towel in the background.
This strawberry jam and lemon curd filled wreath makes the perfect spring centerpiece.

The Little Details

I love using Whipzi powdered sugars for baking. Whipzi is a small, woman-owned business and I love to support their shop and share about their amazing powdered sugars. They have offered a discount code to all of you, so feel free to use SARAH15 to save 15% if you decide to shop their site. It’s totally fine to use plain powdered sugar if that’s what you have on hand. I made a few notes in the recipe about this, so don’t let not having the flavored powdered sugars stop you from trying the recipe.

Dressing up the center of the wreath is seriously my favorite part and I have been loving these flower cutters! You can use any combination of fresh fruit that’s in season. Another great option would be to use some edible flowers!

Gifts for Mother’s Day

If you’re shopping for Mother’s Day gifts, I would love it if you checked out my Geometry House towel collection that I designed with my daughter. I shared more about that here. Practical and eco-friendly gifts are always a great idea, if you ask me! You can always use SARAHR15 to save on your Geometry orders.

Geometry House towels

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Strawberry and Lemon Pull-Apart Wreath

Recipe by Sarah
0.0 from 0 votes
Course: Breakfast, Brunch, DessertCuisine: AmericanDifficulty: Medium
Servings

14

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

274

kcal
First rise

2

hours 
Second rise

45

minutes
Total time

2

hours 

50

minutes

This beautiful strawberry lemon pull-apart wreath is the perfect centerpiece for any spring or summer gathering!

Cook Mode

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Ingredients

  • Dough:
  • 3/4 c warm milk (110 degrees F)

  • 2 1/4 tsp instant yeast

  • 1/4 c granulated sugar

  • 1 egg + 1 egg yolk (room temp)

  • 1/4 c melted butter (I use salted for the dough)

  • 3 c bread flour

  • 3/4 tsp fine pink Himalayan sea salt (or any fine salt)

  • 2 tsp lemon zest (it wasn’t quite a full lemon)

  • Filling:
  • 2 1/2 tbsp unsalted butter (softened)

  • 1/4 c strawberry jam

  • 1/4 c lemon curd

  • Other:
  • 1 egg beaten for egg wash

  • 1/2 tsp lemon flavored powdered sugar for dusting

  • Frosting:
  • 3 tbsp unsalted butter (softened)

  • 4 oz cream cheese (softened)

  • 1/2 c lemon flavored powdered sugar

  • 1/4 c vanilla flavored powdered sugar

  • 1 pinch fine pink Himalayan sea salt

Directions

  • In the bowl of your stand mixer, add warm milk and the yeast and stir.
  • Add sugar, egg + egg yolk and melted butter. Mix well.
  • Add in flour and salt and stir until a dough starts to form.
  • Add the lemon zest and then mix with a dough hook on low for 8 mins.Silver mixing bowl with dough in it that hasn't risen yet.
  • Push dough to the side, add in a little olive oil, roll the dough in the oil, cover and let it rise for 1-2 hours, until it’s doubled in size. It should look something like this:Silver mixing bowl with dough after the first rise. The dough has doubled in size.
  • Turn the dough out onto a lightly floured surface and roll it into a rectangle. Mine was about 12″ by 16″. The dough has been rolled out onto a wooden pastry board.
  • Spread the butter in a thin layer all over the dough.Dough that has been rolled out into a rectangle and has softened butter spread all over it.
  • Add the strawberry jam and lemon curd to the dough. I added a couple tablespoons to each corner.Dough rolled out into a rectangle and spread with butter with strawberry jam spooned onto the two left corners and lemon curd spooned onto the two right corners.
  • Spread the strawberry jam and lemon curd out onto the dough. My lemon curd seemed to take over, maybe since it’s thinner than the jam. Don’t worry about it not being evenly half and half because you’ll be rolling it all up. The way that it’s spread doesn’t matter much.Dough rolled out into a rectangle with butter spread over it and lemon curd and strawberry jam spread over the butter.
  • Pick a side (one of the long sides) and roll the dough slowly towards yourself until you’ve rolled the dough into a log. You do this the same way that you would for cinnamon rolls. The dough has been rolled into a log. The dough is on a wooden pastry board.
  • Using a very sharp knife, cut the dough into sections a little bit over an inch wide. Don’t cut the dough all the way through. Leave about an inch on one side uncut. The uncut side will be the center of the wreath.The dough has been rolled into a log and the cuts have been made down one side.
  • Line a rimmed baking sheet with parchment paper. A full sheet size rimmed baking sheet works best for this. Carefully transfer the dough to the baking sheet. You have to try and support the dough as best you can since it’s cut. Once the dough is on the sheet, pull the ends into each other to create a circle. Go around to each of the rolls and flatten them and spread them a bit.Strawberry lemon wreath on a rimmed baking sheet, ready for the second rise.
  • Cover the wreath and allow it to rise a second time, I usually let it rise for about 45 mins this time. Here is my wreath after the second rise:Strawberry lemon wreath on a rimmed baking sheet, brushed with egg wash.
  • Before the second rise is over, preheat your oven to 350 degrees F and set a rack in the center.
  • Once the second rise is done, brush the wreath lightly with egg wash and place in the preheated oven to bake. It should bake for about 20-25 mins until golden brown. I like to turn my baking sheet at around 18 mins to get a good look at it and to ensure that it bakes evenly. When it’s done, it will be golden brown and look like this:Strawberry lemon wreath freshly baked and golden brown from the oven.
  • While the wreath is baking, make the frosting. Beat the butter and cream cheese until well combined, then add powdered sugar and the tiniest pinch of salt. Continue to mix on medium-high until the frosting is smooth. I used a combination of Whipzi vanilla and lemon powdered sugars for this frosting. If you don’t have flavored powdered sugar, you can definitely use plain! I would add 1/2 tsp of vanilla extract in that case.
  • When the wreath is done baking, remove it from the oven and allow it to cool a bit. If you frost it too quickly, the frosting will melt off. Once the wreath has cooled, transfer it to a serving platter or tray and brush the frosting on. I like to go fairly light on the frosting and then serve the rest on the side for dipping.The wreath has been baked and frosted and is on a wooden serving tray.
  • This is optional, but I like to add a dusting of powdered sugar at this time. It’s really just a tiny bit and it’s more for looks than anything else. I used the lemon powdered sugar for this, but you can use plain if that’s what you have.The wreath has been baked, frosted and dusted with powdered sugar. It is on a wooden serving tray.
  • I like to dress these wreaths up in the center with fruit. I used lemon slices and cut some flowers out of strawberry slices. Strawberry lemon wreath with lemons and strawberries cut into flowers in the center. There is a spring tea towel in the background.
  • Serve and enjoy! You can store any leftovers in an airtight container and refrigerate.

Equipment

Recipe Video

Notes

  • I love baking with Whipzi powdered sugars, but you can definitely use regular powdered sugar if that’s what you have on hand. If you want to try the Whipzi flavored powdered sugars, you can use my code SARAH15 anytime on their site.
  • My preferred salt for baking is pink Himalayan sea salt. It’s not a requirement at all, you can definitely use any finely ground salt.
  • You don’t actually need a whole egg for the egg wash. I like to beat an egg and set half aside to use in scrambled eggs later, rather than wasting egg that doesn’t get used for egg wash.

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