18 Delicious Fresh Strawberry Recipes You Must Try

Nothing says summer quite like the sweet, juicy burst of fresh strawberries! Whether you’re craving a quick dessert, a refreshing drink, or a show-stopping bake, these vibrant red gems are your ticket to deliciousness. We’ve gathered 18 mouthwatering recipes that celebrate strawberries in all their glory—get ready to be inspired and make the most of this beloved seasonal favorite!

Fresh Strawberry Shortcake with Whipped Cream

Unbelievably simple yet spectacular, this strawberry shortcake delivers pure summer bliss in every bite. Using just a handful of quality ingredients creates a dessert that feels both nostalgic and fresh. You’ll be amazed how quickly it comes together for any occasion.

Ingredients

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon fine sea salt
– 1/2 cup cold unsalted butter, cubed
– 2/3 cup cold heavy cream
– 1 pound fresh ripe strawberries, hulled and sliced
– 1 cup cold heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt in a large bowl.
3. Cut the cold cubed butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Pour in the cold heavy cream and stir just until a shaggy dough comes together.
5. Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
6. Cut the dough into 6 equal squares using a sharp knife or bench scraper.
7. Arrange the dough squares 2 inches apart on the prepared baking sheet.
8. Bake for 12-15 minutes until golden brown and cooked through.
9. Cool the shortcakes completely on a wire rack for 30 minutes.
10. Combine the sliced fresh strawberries with 1 tablespoon of the powdered sugar in a medium bowl.
11. Let the strawberries macerate at room temperature for 20 minutes to release their juices.
12. Whip the remaining cold heavy whipping cream with the remaining powdered sugar and pure vanilla extract in a chilled bowl.
13. Beat the cream mixture on medium-high speed until stiff peaks form, about 3-4 minutes.
14. Split each cooled shortcake horizontally using a serrated knife.
15. Spoon the macerated strawberries and their juices over the bottom halves.
16. Top the strawberries with generous dollops of whipped cream.
17. Place the shortcake tops over the whipped cream layers.
18. Dust the assembled shortcakes with additional powdered sugar using a fine-mesh sieve.
Flaky, buttery shortcakes provide the perfect textural contrast to juicy strawberries and cloud-like cream. The vanilla-scented whipped cream melts into the berry juices, creating a luxurious sauce that soaks into every layer. Serve immediately while the shortcakes retain their crisp exterior against the cool, creamy filling.

Strawberry Spinach Salad with Balsamic Dressing

Delightfully simple yet sophisticated, this strawberry spinach salad brings together sweet and savory flavors in minutes. Dressed with a tangy balsamic vinaigrette, it’s perfect for busy weeknights or elegant entertaining. Fresh ingredients create a vibrant dish that feels both wholesome and indulgent.

Ingredients

• 6 cups fresh baby spinach leaves
• 1 pound ripe strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pecans, roughly chopped
• 1/4 cup rich extra virgin olive oil
• 2 tablespoons aged balsamic vinegar
• 1 tablespoon golden honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly cracked black pepper
• 2 tablespoons thinly sliced red onion

Instructions

1. Place 6 cups fresh baby spinach leaves in a large salad bowl.
2. Hull 1 pound ripe strawberries and slice them into 1/4-inch thick pieces.
3. Add sliced strawberries to the spinach in the bowl.
4. Thinly slice 2 tablespoons of red onion and add to the salad mixture.
5. In a small mixing bowl, combine 1/4 cup rich extra virgin olive oil and 2 tablespoons aged balsamic vinegar.
6. Whisk in 1 tablespoon golden honey until fully incorporated.
7. Add 1 teaspoon Dijon mustard and whisk vigorously until emulsified.
8. Season the dressing with 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly cracked black pepper.
9. Taste the dressing and adjust seasoning if needed before proceeding.
10. Pour half of the dressing over the spinach and strawberry mixture.
11. Gently toss the salad with salad tongs until leaves are lightly coated.
12. Add 1/2 cup crumbled feta cheese and 1/4 cup toasted pecans to the salad.
13. Drizzle remaining dressing over the top of the assembled salad.
14. Give one final gentle toss to distribute ingredients evenly without crushing the strawberries.
15. Serve immediately on chilled plates to maintain crisp texture.

Every bite delivers contrasting textures from crisp spinach to juicy strawberries and crunchy pecans. The sweet-tart dressing beautifully balances the salty feta and earthy greens. Try serving alongside grilled chicken or as a bright accompaniment to rich pasta dishes for a complete meal.

Homemade Strawberry Jam with Fresh Berries

Bursting with summer sweetness, this homemade strawberry jam captures peak berry flavor in every spoonful. You’ll need just four simple ingredients and about 30 minutes of active time. The result beats any store-bought version with its vibrant color and fresh taste.

Ingredients

– 4 cups fresh ripe strawberries, hulled and quartered
– 2 cups granulated sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon pure vanilla extract

Instructions

1. Combine 4 cups fresh ripe strawberries, 2 cups granulated sugar, and 2 tablespoons fresh lemon juice in a heavy-bottomed saucepan.
2. Let the mixture sit for 30 minutes to draw out natural juices from the berries.
3. Place the saucepan over medium-high heat and bring to a rolling boil, stirring occasionally.
4. Reduce heat to medium and maintain a steady simmer for 15-20 minutes, stirring frequently to prevent sticking.
5. Skim off any foam that rises to the surface using a spoon (this ensures clear, beautiful jam).
6. Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
7. Remove from heat and stir in 1 teaspoon pure vanilla extract immediately.
8. Let the jam cool in the pan for 15 minutes, stirring occasionally to distribute fruit evenly.
9. Transfer to clean jars while still warm, leaving 1/4-inch headspace at the top.
10. Cool completely before refrigerating or freezing.

Glossy and spreadable, this jam has bright berry flavor with just enough sweetness to balance the natural tartness. Try it swirled into yogurt, spread on warm biscuits, or as a filling for thumbprint cookies. The chunks of real fruit give it wonderful texture that commercial jams can’t match.

Strawberry Banana Smoothie with Greek Yogurt

Perfect for busy mornings, this strawberry banana smoothie delivers creamy satisfaction in minutes. Packed with protein-rich Greek yogurt and sweet fruit, it’s a nutritious breakfast that actually tastes like dessert.

Ingredients

• 1 cup frozen sweet strawberries
• 1 ripe banana, peeled and sliced
• ½ cup thick Greek yogurt
• ½ cup cold whole milk
• 1 tablespoon golden honey
• ½ teaspoon pure vanilla extract
• 4-5 ice cubes

Instructions

1. Measure 1 cup frozen sweet strawberries into your blender pitcher.
2. Slice 1 ripe banana directly into the blender for easiest cleanup.
3. Add ½ cup thick Greek yogurt to the fruit mixture.
4. Pour in ½ cup cold whole milk to help everything blend smoothly.
5. Drizzle 1 tablespoon golden honey over the ingredients.
6. Add ½ teaspoon pure vanilla extract for depth of flavor.
7. Drop in 4-5 ice cubes to ensure a frosty, thick texture.
8. Secure the blender lid tightly to prevent leaks during blending.
9. Blend on high speed for 45-60 seconds until completely smooth and creamy.
10. Stop blending and check consistency—the smoothie should coat the back of a spoon thickly.
11. Pour immediately into a chilled glass to maintain frosty temperature.

You’ll love the velvety texture that’s thick enough to eat with a spoon yet drinkable through a straw. The natural sweetness from ripe bananas and honey means no added sugars are needed. Try topping with fresh strawberry slices and a drizzle of honey for an elegant brunch presentation.

Strawberry Cheesecake with Graham Cracker Crust

Nothing beats the creamy richness of homemade strawberry cheesecake. Now you can create this classic dessert with minimal effort and maximum flavor. Follow these precise steps for perfect results every time.

Ingredients

– 1 ½ cups finely crushed graham cracker crumbs
– ⅓ cup melted unsalted butter
– ¼ cup granulated sugar
– 24 oz softened cream cheese
– ¾ cup granulated sugar
– 3 large farm-fresh eggs
– 1 tsp pure vanilla extract
– 1 cup chilled heavy whipping cream
– 2 cups fresh sliced strawberries
– ¼ cup strawberry jam

Instructions

1. Preheat your oven to 325°F.
2. Combine 1 ½ cups finely crushed graham cracker crumbs with ⅓ cup melted unsalted butter and ¼ cup granulated sugar in a medium bowl.
3. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup for even distribution.
4. Bake the crust for 10 minutes at 325°F until lightly golden and fragrant.
5. Remove the crust from oven and let it cool completely on a wire rack.
6. Beat 24 oz softened cream cheese with ¾ cup granulated sugar in a large bowl using an electric mixer on medium speed for 3 minutes until smooth and creamy.
7. Add 3 large farm-fresh eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
8. Mix in 1 tsp pure vanilla extract until just combined.
9. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
10. Bake at 325°F for 45-50 minutes until the edges are set but the center still jiggles slightly.
11. Turn off the oven and prop the door open with a wooden spoon, letting the cheesecake cool inside for 1 hour to prevent cracking.
12. Remove the cheesecake from oven and refrigerate for at least 4 hours until completely chilled.
13. Whip 1 cup chilled heavy whipping cream until stiff peaks form.
14. Arrange 2 cups fresh sliced strawberries over the chilled cheesecake.
15. Warm ¼ cup strawberry jam in the microwave for 15 seconds and brush it over the strawberries for a glossy finish.

The creamy, dense texture contrasts beautifully with the crisp graham cracker crust. Fresh strawberry slices provide bright acidity that cuts through the rich cheesecake filling. Serve chilled with extra whipped cream for an indulgent dessert experience.

Fresh Strawberry Sorbet with Mint Garnish

Zesty summer days call for the ultimate refreshment. This vibrant strawberry sorbet delivers pure fruit flavor in every spoonful. Mint garnish adds a cool, aromatic finish.

Ingredients

• 4 cups ripe, sweet strawberries, hulled
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1/4 cup cold water
• Fresh mint sprigs for garnish

Instructions

1. Combine 4 cups ripe, sweet strawberries, 1 cup granulated sugar, 1/2 cup fresh lemon juice, and 1/4 cup cold water in a blender.
2. Blend on high speed for 60 seconds until completely smooth and no strawberry chunks remain.
3. Pour the mixture through a fine-mesh strainer into a bowl to remove seeds, pressing with a spatula to extract all liquid.
4. Transfer the strained puree to an ice cream maker and churn according to manufacturer’s instructions for 25-30 minutes until thick and creamy.
5. Spread the churned sorbet into a freezer-safe container, smoothing the top with a spatula.
6. Cover the container tightly with plastic wrap pressed directly against the sorbet surface to prevent ice crystals.
7. Freeze for at least 4 hours or until firm enough to scoop.
8. Garnish each serving with fresh mint sprigs just before serving.

Just frozen, this sorbet boasts an intensely fruity flavor with bright citrus notes. The texture remains scoopably smooth without icy crystallization. Serve in chilled glasses for an elegant presentation or between crisp waffle cones for a nostalgic treat.

Strawberry Rhubarb Pie with Lattice Top

Humble yet spectacular, strawberry rhubarb pie balances sweet and tart in a buttery crust. This lattice-topped version showcases the jewel-toned filling through golden pastry. Follow these precise steps for a perfect summer dessert.

Ingredients

– 2 ½ cups all-purpose flour
– 1 cup cold unsalted butter, cubed
– 1 tsp fine sea salt
– 6-8 tbsp ice water
– 4 cups fresh strawberries, hulled and sliced
– 3 cups rhubarb, chopped into ½-inch pieces
– 1 cup granulated sugar
– ¼ cup cornstarch
– 1 tsp fresh lemon juice
– 1 large egg, beaten
– 1 tbsp coarse sugar

Instructions

1. Combine 2 ½ cups all-purpose flour and 1 tsp fine sea salt in a large bowl.
2. Cut 1 cup cold cubed butter into flour mixture until pea-sized crumbs form.
3. Add 6-8 tbsp ice water, 1 tbsp at a time, mixing until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for 1 hour.
5. Preheat oven to 400°F and place a baking sheet on the middle rack.
6. Toss 4 cups sliced strawberries and 3 cups chopped rhubarb with 1 cup granulated sugar, ¼ cup cornstarch, and 1 tsp fresh lemon juice.
7. Roll one dough disc into a 12-inch circle and fit into a 9-inch pie plate.
8. Spoon filling into crust, mounding slightly in the center.
9. Roll second dough disc into a 12-inch circle and cut into 1-inch strips.
10. Weave strips over filling to create a lattice pattern, pressing edges to seal.
11. Crimp edges decoratively and brush lattice with 1 beaten egg.
12. Sprinkle 1 tbsp coarse sugar over entire surface.
13. Place pie on preheated baking sheet and bake at 400°F for 20 minutes.
14. Reduce oven temperature to 350°F and bake for 45-50 minutes until filling bubbles and crust is golden brown.
15. Cool completely on a wire rack, about 4 hours.

Delicate lattice gives way to a bubbling magenta filling that’s both sweet and sharply tart. The flaky, sugar-crusted pastry provides textural contrast to the soft fruit interior. Serve warm with vanilla bean ice cream for temperature contrast, or enjoy at room temperature to appreciate the balanced flavors.

Strawberry Stuffed French Toast with Maple Syrup

You know those weekend mornings when only something decadent will do? This strawberry-stuffed French toast delivers that restaurant-quality indulgence right at home. Your kitchen will smell incredible while it cooks.

Ingredients

– 8 thick slices of day-old brioche bread
– 1 cup fresh strawberry compote
– 4 large farm-fresh eggs
– 1/2 cup rich whole milk
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon ground cinnamon
– 4 tablespoons unsalted butter
– Pure maple syrup for serving
– Powdered sugar for dusting

Instructions

1. Spread 2 tablespoons of fresh strawberry compote evenly between two slices of day-old brioche bread to create a sandwich.
2. Repeat step 1 with remaining bread and compote to make four total sandwiches.
3. In a shallow baking dish, whisk together 4 large farm-fresh eggs until fully blended.
4. Add 1/2 cup rich whole milk to the egg mixture and whisk vigorously.
5. Stir in 1 teaspoon pure vanilla extract and 1/2 teaspoon ground cinnamon until fully incorporated.
6. Heat a large non-stick skillet or griddle over medium heat (350°F).
7. Melt 1 tablespoon of unsalted butter in the heated skillet, swirling to coat the surface evenly.
8. Dip one strawberry-stuffed sandwich completely into the egg mixture, allowing it to soak for 30 seconds per side.
9. Carefully transfer the soaked sandwich to the hot skillet.
10. Cook for 3-4 minutes until the bottom develops a deep golden-brown crust.
11. Flip the sandwich using a wide spatula.
12. Cook the second side for another 3-4 minutes until equally golden brown and crisp.
13. Transfer the cooked French toast to a wire rack to maintain crispness while cooking remaining batches.
14. Repeat steps 7-13 with remaining butter and sandwiches.
15. Dust the finished French toast generously with powdered sugar using a fine-mesh sieve.
16. Serve immediately with pure maple syrup drizzled over the top.

Zesty strawberry filling bursts through each crispy, eggy bite, creating perfect sweet-tart balance. The contrast between the crunchy exterior and soft, custardy interior makes every mouthful interesting. For an extra treat, add a dollop of whipped cream between layers or serve with crispy bacon on the side.

Strawberry Lemonade with Fresh Mint Leaves

You know those sweltering summer afternoons when nothing hits the spot quite like a cold, fruity drink? This strawberry lemonade with fresh mint leaves is your answer. It’s ridiculously simple to make and tastes infinitely better than anything from a carton.

Ingredients

– 2 cups ripe, juicy strawberries, hulled
– 1 cup freshly squeezed lemon juice from 6-8 plump lemons
– ¾ cup granulated sugar
– 4 cups cold filtered water
– ½ cup tightly packed fresh mint leaves, plus extra sprigs for garnish
– Ice cubes

Instructions

1. Combine 2 cups hulled ripe strawberries, ¾ cup granulated sugar, and ½ cup tightly packed fresh mint leaves in a blender.
2. Blend on high speed for 45 seconds until the mixture forms a smooth, vibrant red puree with no visible strawberry chunks.
3. Pour the strawberry-mint puree through a fine-mesh strainer into a large pitcher, pressing firmly with a spatula to extract all the liquid while leaving pulp and mint pieces behind.
4. Add 1 cup freshly squeezed lemon juice to the pitcher and stir vigorously with a long spoon for 30 seconds until fully incorporated.
5. Pour in 4 cups cold filtered water and continue stirring for another minute until the lemonade is uniformly pink and the sugar is completely dissolved.
6. Fill tall glasses three-quarters full with ice cubes, then pour the strawberry lemonade over the ice, leaving about 1 inch of space at the top.
7. Garnish each glass with a fresh mint sprig and serve immediately.

Just made this? The texture is beautifully smooth with tiny strawberry seeds that add pleasant crunch. The mint provides a cooling counterpoint to the bright lemon tang. For a fun twist, freeze some lemonade in ice cube trays to use instead of regular ice—it won’t dilute your drink as it melts.

Strawberry Chocolate Chip Muffins

Kickstart your morning with these irresistible strawberry chocolate chip muffins. Perfectly balanced between fruity sweetness and rich chocolate, they bake up tender with golden domed tops. Simple to make yet impressive enough for any brunch spread.

Ingredients

– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– 1 cup fresh diced strawberries
– ¾ cup semi-sweet chocolate chips
– 2 large farm-fresh eggs
– ½ cup melted unsalted butter
– ¾ cup whole milk
– 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt in a large bowl.
3. Gently fold in 1 cup fresh diced strawberries and ¾ cup semi-sweet chocolate chips until evenly distributed.
4. In a separate bowl, beat 2 large farm-fresh eggs until frothy, about 1 minute.
5. Stir in ½ cup melted unsalted butter, ¾ cup whole milk, and 1 teaspoon pure vanilla extract until fully combined.
6. Pour the wet ingredients into the dry ingredients and mix just until no flour streaks remain—do not overmix.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake at 375°F for 20–22 minutes, until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.

Out of the oven, these muffins boast a tender, cake-like crumb studded with juicy strawberry bursts and melty chocolate pockets. Serve them warm for gooey chocolate or at room temperature for a firmer bite—either way, they’re a crowd-pleaser.

Grilled Chicken Salad with Fresh Strawberries

Deliciously simple yet impressive, this grilled chicken salad combines savory and sweet in perfect harmony. Ditch complicated recipes for this quick weeknight winner that feels special enough for guests. Fresh strawberries add vibrant color and natural sweetness that balances the smoky chicken.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 6 cups fresh mixed greens
• 1 cup sliced fresh strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp balsamic glaze

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. Pat chicken breasts completely dry with paper towels to ensure proper searing.
3. Brush both sides of chicken with olive oil using a pastry brush.
4. Season chicken evenly with kosher salt and freshly ground black pepper.
5. Place chicken on the hot grill and cook for 6 minutes without moving to develop grill marks.
6. Flip chicken using tongs and cook for another 6 minutes until internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices.
8. While chicken rests, arrange mixed greens on two serving plates.
9. Slice strawberries into 1/4-inch thick pieces and scatter over greens.
10. Sprinkle crumbled feta cheese evenly over both salads.
11. Add chopped toasted walnuts for crunch and nutty flavor.
12. Slice rested chicken against the grain into 1/2-inch strips.
13. Arrange warm chicken slices over each salad composition.
14. Drizzle balsamic glaze in a zigzag pattern across both salads.
15. Serve immediately while chicken is still warm.

Fantastic textures play between the warm, smoky chicken and cool crisp greens. The sweet strawberries and tangy balsamic create a flavor balance that needs no additional dressing. For a stunning presentation, layer ingredients vertically in a glass bowl to showcase the colorful stripes.

Strawberry Coconut Chia Pudding

Zesty and refreshing, this strawberry coconut chia pudding requires minimal effort for maximum reward. Simply combine a few quality ingredients the night before for a grab-and-go breakfast that feels indulgent yet wholesome. You’ll love the creamy texture and vibrant berry flavor.

Ingredients

– 1/2 cup creamy coconut milk
– 3 tablespoons small black chia seeds
– 1 cup fresh ripe strawberries
– 2 tablespoons pure maple syrup
– 1/2 teaspoon pure vanilla extract
– Pinch of fine sea salt

Instructions

1. Hull 1 cup of fresh ripe strawberries and slice them into quarters.
2. Combine strawberries, 2 tablespoons pure maple syrup, and a pinch of fine sea salt in a blender.
3. Blend on high speed for 30 seconds until completely smooth and liquid.
4. Pour strawberry puree through a fine-mesh sieve into a medium bowl to remove seeds.
5. Whisk 1/2 cup creamy coconut milk and 1/2 teaspoon pure vanilla extract into the strained strawberry puree.
6. Add 3 tablespoons small black chia seeds to the liquid mixture.
7. Whisk vigorously for 60 seconds to prevent clumping and ensure even distribution.
8. Cover the bowl tightly with plastic wrap, pressing it directly against the pudding surface.
9. Refrigerate for at least 8 hours or overnight until thickened to a spoonable consistency.
10. Stir the pudding thoroughly before serving to redistribute any settled seeds.
The pudding sets with a jam-like thickness that holds its shape while remaining spoonably soft. The coconut milk creates a luxurious creaminess that balances the bright strawberry tang perfectly. For an elegant presentation, layer it with granola and fresh berry slices in a glass jar.

Fresh Strawberry Ice Cream with Vanilla Bean

Kick off summer with this vibrant strawberry ice cream that needs no ice cream maker. Keep it simple with ripe berries and real vanilla for maximum flavor impact.

Ingredients

– 2 cups fresh ripe strawberries, hulled and quartered
– 1 cup granulated sugar
– 2 cups heavy whipping cream, chilled
– 1 can (14 oz) sweetened condensed milk
– 1 vanilla bean, split and scraped
– 1 tbsp fresh lemon juice
– Pinch of fine sea salt

Instructions

1. Combine 2 cups quartered strawberries and 1/2 cup sugar in a medium bowl.
2. Let strawberries macerate at room temperature for 30 minutes until juicy.
3. Transfer strawberry mixture to a blender and pulse until mostly smooth with small chunks remaining.
4. Stir 1 tbsp lemon juice into strawberry puree to brighten the flavor.
5. In a large chilled bowl, whip 2 cups heavy cream with remaining 1/2 cup sugar until stiff peaks form.
6. Gently fold scraped seeds from 1 vanilla bean into the whipped cream.
7. Pour 1 can sweetened condensed milk into the whipped cream mixture.
8. Add a pinch of fine sea salt to balance the sweetness.
9. Carefully fold strawberry puree into the cream mixture until just combined with visible swirls.
10. Transfer mixture to a 9×5 inch loaf pan lined with parchment paper.
11. Smooth the top with a spatula and cover tightly with plastic wrap.
12. Freeze for at least 6 hours or overnight until firm.

Creamy and bursting with real fruit flavor, this ice cream has the perfect soft-serve texture straight from the freezer. The vanilla bean seeds create beautiful speckles throughout each scoop. Serve it sandwiched between shortbread cookies or topped with fresh berry compote for an extra treat.

Strawberry Basil Bruschetta with Balsamic Glaze

Hitting that perfect balance of sweet and savory, this strawberry basil bruschetta brings fresh summer flavors to your table in minutes. Here’s how to make it shine.

Ingredients

– 1 French baguette, crusty and sliced into ½-inch thick pieces
– 2 cups ripe strawberries, hulled and finely diced
– ¼ cup fresh basil leaves, thinly sliced into ribbons
– 8 ounces creamy goat cheese, at room temperature
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons aged balsamic glaze
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F.
2. Arrange the baguette slices in a single layer on a baking sheet.
3. Brush both sides of each baguette slice lightly with olive oil using a pastry brush.
4. Bake for 8-10 minutes until the edges are golden brown and crisp.
5. Remove the toasted baguette slices from the oven and let them cool completely on a wire rack. Tip: Cooling prevents the goat cheese from melting when spread.
6. In a medium bowl, combine the diced strawberries, sliced basil, remaining olive oil, salt, and pepper.
7. Gently toss the strawberry mixture until all ingredients are evenly coated. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
8. Spread a generous layer of goat cheese onto each cooled baguette slice using a butter knife.
9. Top each slice with a heaping spoonful of the strawberry basil mixture.
10. Drizzle the balsamic glaze over the assembled bruschetta in a zigzag pattern. Tip: For easier drizzling, transfer the balsamic glaze to a squeeze bottle.
11. Serve immediately. Zesty strawberries pop against the creamy goat cheese, while the crisp baguette provides the perfect crunch. The balsamic glaze adds a sweet-tart finish that ties everything together beautifully. Try serving these as an appetizer with sparkling rosé for a sophisticated summer gathering.

Strawberry Avocado Salsa with Tortilla Chips

Perfect for summer gatherings, this vibrant strawberry avocado salsa comes together in minutes. Packed with sweet and savory flavors, it’s an irresistible dip for crispy tortilla chips. Prepare it fresh for the best texture and taste.

Ingredients

– 1 cup diced ripe strawberries
– 1 large Hass avocado, diced
– 1/4 cup finely chopped red onion
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 finely minced jalapeño pepper
– 1/2 teaspoon coarse sea salt
– 1 bag sturdy restaurant-style tortilla chips

Instructions

1. Wash and hull 1 cup of ripe strawberries, then dice them into 1/4-inch pieces.
2. Cut 1 large Hass avocado in half, remove the pit, and scoop the flesh into a medium bowl.
3. Immediately drizzle the diced avocado with 2 tablespoons of freshly squeezed lime juice to prevent browning.
4. Finely chop 1/4 cup of red onion and add it to the bowl.
5. Mince 1 jalapeño pepper, removing seeds for milder heat if preferred.
6. Chop 1/4 cup of fresh cilantro leaves and stir into the mixture.
7. Sprinkle 1/2 teaspoon of coarse sea salt over the ingredients.
8. Gently fold all components together until just combined to maintain texture.
9. Serve immediately with 1 bag of sturdy restaurant-style tortilla chips for dipping.
Vivid red strawberries contrast beautifully with creamy avocado chunks, creating a sweet and tangy flavor explosion. The crisp tortilla chips provide the perfect sturdy base for scooping generous portions. Try serving it alongside grilled chicken or fish for a refreshing summer meal.

Strawberry Cream Cheese Danish

Perfectly flaky pastry meets sweet strawberry filling in this bakery-worthy danish. Prepare these impressive pastries with minimal effort using store-bought puff pastry. They’re ideal for weekend brunches or special morning treats.

Ingredients

• 1 sheet frozen puff pastry, thawed but still cool
• 4 ounces creamy Philadelphia cream cheese, softened
• 1/4 cup granulated white sugar
• 1 large farm-fresh egg, separated
• 1/2 teaspoon pure vanilla extract
• 1 cup fresh ripe strawberries, diced small
• 1 tablespoon all-purpose flour
• 1 tablespoon whole milk
• 2 tablespoons coarse sparkling sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the chilled puff pastry sheet on a lightly floured surface, keeping it cold for maximum flakiness.
3. Roll the pastry into a 10×10-inch square using a rolling pin.
4. Cut the square into four equal 5×5-inch squares with a sharp knife.
5. Score a 1/2-inch border inside each square without cutting through the bottom layer.
6. Beat the softened cream cheese with granulated sugar until completely smooth.
7. Mix in egg yolk and vanilla extract until fully incorporated.
8. Toss diced strawberries with flour to prevent juicy filling from making pastry soggy.
9. Spoon cream cheese mixture into the center of each pastry square, staying inside scored borders.
10. Top cream cheese with strawberry mixture, dividing evenly among pastries.
11. Fold two opposite corners of each square toward the center, pressing lightly to seal.
12. Whisk egg white with milk to create an egg wash.
13. Brush egg wash over pastry edges using a pastry brush for golden browning.
14. Sprinkle sparkling sugar generously over washed areas for crunchy sweetness.
15. Bake at 400°F for 18-22 minutes until pastries puff and turn deep golden brown.
16. Transfer danishes to a wire rack immediately to prevent sogginess from steam.
17. Let cool for 15 minutes before serving to allow filling to set properly.

Vibrant strawberry pockets contrast beautifully with the rich cream cheese filling inside shatteringly crisp layers. The sparkling sugar adds delightful crunch against the tender fruit. Serve warm with coffee for breakfast or chilled as an afternoon snack—either way, they disappear quickly.

Strawberry Pancakes with Honey Drizzle

Savor fluffy, golden pancakes bursting with sweet strawberry flavor. These quick breakfast treats come together in minutes for a satisfying morning meal. The honey drizzle adds natural sweetness that complements the fresh berries perfectly.

Ingredients

– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– 1 cup buttermilk
– 1 large farm-fresh egg
– 2 tablespoons melted unsalted butter
– 1 cup fresh ripe strawberries, diced
– ¼ cup golden honey
– 2 tablespoons unsalted butter for cooking

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt in a large mixing bowl.
2. In a separate bowl, beat 1 large farm-fresh egg until pale yellow, about 30 seconds.
3. Pour 1 cup buttermilk and 2 tablespoons melted unsalted butter into the beaten egg, whisking until fully combined.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined—do not overmix.
5. Fold in 1 cup fresh ripe strawberries, being careful not to crush the berries.
6. Heat a non-stick skillet or griddle over medium heat (350°F) and melt 1 tablespoon unsalted butter.
7. Drop ¼ cup batter onto the hot surface for each pancake, leaving space between them.
8. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
9. Flip pancakes carefully when the bottoms are golden brown.
10. Cook the second side until golden brown and cooked through, about 1-2 minutes more.
11. Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more butter as needed.
12. Warm ¼ cup golden honey in a microwave-safe bowl for 15 seconds until pourable.
13. Drizzle warm honey over the stacked pancakes just before serving.
Really, the tender crumb and juicy berry pockets make these pancakes exceptional. The honey glaze soaks in slightly, creating pockets of sweetness throughout each bite. For an extra treat, serve with extra fresh strawberries and a dollop of whipped cream.

Fresh Strawberry Mojito Cocktail

Kick off summer entertaining with this vibrant strawberry mojito. Keep things fresh and simple with ripe berries and garden mint. Just muddle, shake, and serve for instant refreshment.

Ingredients

– 1 cup fresh ripe strawberries, hulled and quartered
– 10 fresh mint leaves, plus extra sprigs for garnish
– 2 tablespoons granulated white sugar
– 2 ounces freshly squeezed lime juice
– 3 ounces premium white rum
– Club soda, chilled
– Ice cubes

Instructions

1. Place quartered strawberries, fresh mint leaves, and granulated white sugar in a sturdy cocktail shaker.
2. Muddle firmly for 30 seconds until strawberries release their juices and mint becomes fragrant.
3. Add freshly squeezed lime juice and premium white rum to the shaker.
4. Fill shaker halfway with ice cubes and secure the lid tightly.
5. Shake vigorously for 15 seconds until the outside of the shaker becomes frosty.
6. Strain the mixture through a fine mesh sieve into a tall glass filled with fresh ice.
7. Top with chilled club soda until the glass is 90% full.
8. Gently stir twice with a long spoon to combine without losing carbonation.
9. Garnish with a fresh mint sprig and one strawberry slice on the rim.

Just muddled strawberries create a vibrant pink hue and natural sweetness that balances the rum’s warmth. The crushed ice keeps each sip frosty while the mint adds a cooling finish. Serve immediately in salt-rimmed glasses for a sweet-savory twist or double the batch for effortless party prep.

Summary

Unforgettable strawberry creations await in this collection! From sweet desserts to refreshing drinks, these recipes celebrate the best of berry season. We hope you find new favorites to share with family and friends. Don’t forget to leave a comment telling us which recipe you loved most, and pin this article to your Pinterest boards to save these delicious ideas for later!