Good strawberries—you know, those thimble-sized crimson gems that currently perfume the air on farm stalls—are as ephemeral as spring itself. They can turn into mush within hours, a problem we often solve by throwing them back like popcorn as they head home from the market. However, more conservative cooks should keep strawberries fresh by refrigerating them, spread in a single layer on a paper towel in an airtight container.
Strawberries make some of the world’s most heavenly sweets, from cool berry tarts to pretty pink cocktails and crowd-pleasing strawberry shortcakes. Rhubarb may be the strawberry’s most ubiquitous bedfellow, but the berry’s intoxicating aromas play wonderfully with citrus, sour, liquor, spices and—yes—salt, as evidenced by dishes like strawberry-goat cheese handicrafts and crunchy strawberry focaccia. A dollop of dairy (mascarpone, yogurt, ice cream, what have you) turns them into something very ambrosial, as anyone tucked into a bowl of fresh strawberries and cream can attest.
But we have a bone to pick with supermarket strawberries. While useful for decorating desserts in a pinch, they can be watery and chewy. That’s because she’s a Chilean American Hybrid bred for looks and durability as opposed to taste. They pale in comparison to our favorite Tristars and Lilliputian fraises des bois, which are more likely to be found at the farmers’ market — all the more reason to seek out (and, sigh, splurge) the real deal during volatile berry season. With these recipes in your back pocket, you can get off to a flying start.
Swirled with jam and seasoned with whole cooked strawberries, this snack cake is a brunch knockout. Get the recipe >
Strawberry milkshakes get the grown-up treat in this boozy, orange-scented drink that doubles as a dessert. Get the recipe >
These fragrant jelly candies call for an abundance of fresh fruit — meaning they’re healthy, right? Right† Get the recipe >
Our go-to Strawberry Shortcake recipe yields moist, buttery cookies every time. Cut them in half and have your guests fill them with soft whipped cream and macerated fresh berries. Get the recipe >
It’s two sticky thumbs for these flaky, fork-shrunk beauties, perfect for picnics and potlucks. Get the recipe >
Swirled with jam and seasoned with whole cooked strawberries, this snack cake is a brunch knockout. Get the recipe >
This sweet-salty focaccia that comes together with minimal effort is a welcome springtime twist on the original. Get the recipe >
Thickened with coconut milk and spiced up with fresh lime juice, the strawberry spritz made at Detroit’s Candy Bar drinks like a tropical getaway. Get the recipe >
It turns out that the secret to great strawberry ice cream is — you guessed it — sweet, overripe berries from the farmers market. Get the recipe >
Vibrant fuschia orbs of tart yet earthy sorbet are a refreshing end to any summer cookout. Get the recipe >
Inspire ooh’s and aah’s with this luxe cheesecake with strawberry tops and smoky, tangy charred rhubarb jam. Get the recipe >
This recipe goes out to all readers who can’t think of a better bagel topping than cream cheese and jam. Get the recipe >
A crunchy meringue crown brimming with colorful berries is the kind of crisp, light dessert we crave when the temperature rises. Get the recipe >
Cool off with these homemade pink popsicles that are a hit with kids and adults alike. Get the recipe >
