Peak-season strawberries of all sizes Kristy Mucci
When fresh local strawberries hit the farmers’ markets in late spring, we can’t get enough of their deep, juicy sweetness. A ripe strawberry is delicious all by itself, but we also adore them in all sorts of strawberry recipes, especially desserts and drinks. Sweet strawberries and rhubarb are lovely together—combine them with Greek yogurt, orange juice, and honey to make refreshing
yogurt pops. Or use them in cheesecake topped with charred rhubarb compote and sliced strawberries.
But if you ask us, one of the best ways to eat strawberries is in a good, old-fashioned
pie. Our version is pretty traditional, with orange juice and zest serving to offset the sweetness of the berries. Or you can’t go wrong with a simple tart that pairs strawberries with rich pastry cream in a buttery shell. For a great summer cocktail, turn to juicy strawberries, which can be muddled and shaken with citrus and bourbon or stirred into a gin and tonic.
Then there’s ice cream. Even with all the inventive flavors out there, we still love
classic strawberry. From ice cream and shortcake to a bright, fruity cocktail and even a savory focaccia, these are our favorite strawberry recipes.
Pastry chef Anna Posey of Chicago’s Publican blackens rhubarb in a wood-fired oven for the cheesecake’s compote topping. A standard oven will also do the trick.
Get the recipe for Strawberry Rhubarb Cheesecake »
Red beets intensify the color of this strawberry sorbet and add an earthy note to the sweet fruit.
Get the recipe for Strawberry-Beet Sorbet »
Jewel-like summer strawberries are perched on a bed of velvety pastry cream in this simple tart.
Get the recipe for Strawberry Tart »
Roasting strawberries over mellow, barely glowing embers turns them from bright red bulbs to plump crimson pillows of deeply sweet juice.
Get the recipe for Grilled Strawberries »
This quintessential summer dessert calls for a full pint of ripe strawberries.
Get the recipe for Strawberry Ice Cream »
This pretty-in-pink spritz tastes like a boozy strawberry egg cream.
Get the recipe for Strawberry Spritz »
Strawberries go savory with an assist from caramelized onions and fresh basil in this summery bread.
Get the recipe for Strawberry Focaccia with Maple-Balsamic Onions »
Ground almonds add body and flavor to this creamy Swedish cheesecake, topped with clouds of whipped cream and ripe strawberries macerated with fresh mint.
Get the recipe for Almond Cheesecake with Macerated Strawberries and Mint »
This recipe, originally from
Local Ocean Seafoods in Newport, Oregon, uses homemade shortbread cookies. Store-bought cookies can be substituted for a simpler, no-bake version. Get the recipe for Shortbread Parfait »
This refreshing summer soup, adapted from La Guarida restaurant in Havana, is meant to be served lightly chilled. Olive oil, garlic, pink peppercorn, and smoky grilled shrimp round out the sweetness from the strawberries and watermelon. Add ¼ teaspoon of sugar if the fruit is more tart than sweet.
Get the recipe for Strawberry, Watermelon, and Tomato Gazpacho »
Strawberry Rhubarb Hand Pies
Making one generous biscuit instead of individual shortcakes lends this classic dessert a grand presentation.
Get the recipe for Strawberry Shortcake »
Red wine is reduced with spices and bright citrus zest and then drizzled over fresh strawberries, ice cream, and grilled bread in this delicious, simple dessert.
Get the recipe for Strawberries with Wine »
These simple, summery frozen treats are made with fresh strawberries and lemons.
Get the recipe for Strawberry Lemonade Ice-Pops »
At New York’s
Milk Bar, Christina Tosi makes this towering cake every spring, when sweet and tiny tristar strawberries are in season. This is by no means an everyday cake, but it’s worth the work that you’ll put in, and worthy of a special occasion. Get the recipe for Strawberry Lemon Cake »
Instead of coating his pâte de fruit with plain sugar, William Werner of San Francisco’s
Craftsman and Wolves flavors Demerara sugar with Clément Créole Shrubb, a spiced liqueur made of aged and white Agricole rums and bitter orange peels. It adds a clean, bright flavor to the glittering topping. Get the recipe for Strawberry Rhubarb Pâte de Fruit »
Boozy, macerated strawberries top vanilla ice cream in this simple sundae.
Get the recipe for Grand Marnier Strawberry Sundaes »
A sweet-sour syrup dresses this mixed fruit salad.
Get the recipe for Mixed Berries and Mint with Berry Shrub »
This German method of preserving fruit in rum is more a ratio than a recipe: two parts fruit to one part sugar, covered with rum by at least an inch, with fruit continually added as it comes into season. Use the best fruit you can get your hands on (at season’s peak) and allow for resting time (at least 2 months of aging at room temperature, though longer is better). Do it right and your crock never empties out; as the seasons progress, so do your additions of fruit, this year’s nectarines mingling with the whispers of decade-old grapes.
Get the recipe for Rumtopf »
These refreshing frozen treats come from pastry chef Jen Yee at New York City’s
Lafayette. Get the recipe Strawberry Rhubarb Yogurt Pops »
Few desserts are as pretty and as easy to make as a pavlova. For this one, we’ve combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman’s homage to the dessert, “Light Fantastic” (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You’ll prevent any crumbling that can occur when the process is rushed.
Get the recipe for Pavlova »
Rhubarb takes the spotlight in this bright, rose-colored crisp, sweetened with strawberries and topped with a crunchy poppy seed crumble topping, from Erin Patinkin and Agatha Kulaga of Brooklyn’s
Ovenly. Get the recipe for Wine-Poached Rhubarb and Poppy Seed Crisp »
A creamy peanut butter swirl suspended in strawberry- and jam-enriched ice cream turns the classic Smucker’s Goober–peanut butter
and jelly, all in one jar–on its head. Get the recipe for Peanut Butter and Jelly Ice Cream »
Sour cream gives this ice cream a tang that’s balanced by a rich rum, strawberry, and brown sugar swirl.
Get the recipe for Sour Cream Ice Cream with Strawberries and Brown Sugar »
A childhood breakfast treat gets an upgrade with strawberry jam and tangy goat cheese.
Get the recipe for Goat Cheese and Strawberry Breakfast Tarts »
Muddled strawberries and mint star in this refreshing, lightly sweet cocktail that packs a punch.
Get the recipe for Strawberry-Lillet Crush »
Fresh strawberries turn ordinary pancakes into something scrumptious; wild blueberries, or any other kind of berry, make an excellent substitute.
Get the recipe for Strawberry Griddle Cakes »
“Bucks” are a family of drinks that consist of ginger beer plus a spirit and citrus—a category that includes this fruity refresher as well as the classic Moscow Mule.
Get the recipe for Kentucky Buck »
This recipe is from Waylynn Lucas’ Los Angeles-based baked donut shop called Fōnuts.
Get the recipe for Strawberry-Buttermilk Fōnuts »
Use an aged cachaça like Avuà Amburana to add warm depth to this fruity drink.
Get the recipe for Strawberry Cachaça Shake »
In this pie, orange zest nicely offsets the sweetness of fresh strawberries.
Get the recipe for Strawberry Pie »
A twist on the British classic, this summer cooler takes on spicy, herbal notes from Kaffir lime leaves, while strawberries lend sweet balance to the pleasingly bitter liqueur.
Get the recipe for Strawberry Pimm’s Cup »
Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote.
Get the recipe for Strawberry Compote »
Sweet-tart strawberries and spicy peppercorns make for a fruity twist on the classic gin and tonic.
Get the recipe for Plymouth Gin Tonic »