It’s strawberry season across the country. Nothing beats a warm sun-kissed fresh picked berry on a summer afternoon. These recipes will give you some new ideas to enjoy summer’s bounty and may inspire you to come up with your own strawberry creations. This collection includes tarts, cakes, cocktails and even the spicy strawberry salsa shown in the above photo. What is your favorite way to enjoy strawberries? Let us know in the comment section.

Photo Credit: One Perfect Bite

Click here to see our favorite recipes using watermelon this summer

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Desserts in jars are all the rage these days, from baked cakes to panna cotta and other sweets you eat with a spoon. I admit I’m a sucker for sweets served in wide-mouthed shallow Mason jars, and I finally gave in and bought a bunch just to make strawberry-rhubarb cheesecakes in. (What better use of those brand new stalks of rhubarb just coming out of the ground?) These make me want to have a big ol’ Martha-style backyard picnic, perhaps in my farmhouse in Maine, on an old, long, rustic dining table set out in a picturesque field. I may have to settle for my couch.
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This, right here, could very well be my favorite thing to eat. Ever. Like the best part of strawberry-rhubarb pie – the insides, with whipped cream. (Not that there’s anything wrong with pastry…) It makes a perfect outdoor dessert – on Memorial day, or any day from now through September, really. I wouldn’t be against this at Thanksgiving (swap cranberries for the rhubarb!) or Christmas. Strawberries are classic in an Eton mess – a delicious dessert made of layers of crushed meringues, fruit and cream, invented at Eton College in the UK, and traditionally served on June 4th. It’s like a Pavlova, all bashed up. If you’re nervous about attempting a strawberry-rhubarb pie, give this a go instead. It’s also a great gluten free option!
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There is nothing that screams summer louder than a strawberry-rhubarb pie; the kind with sticky ruby juices oozing out of its top crust, or bubbling between the rubble of crumble topping and the crimped pastry edge. I make one at the earliest opportunity, as soon as my rhubarb pokes its way out of the ground and some half-decent strawberries show up at the market. This year it happened to be on a day when my last pie plate was at the neighbour’s house, so I half free-formed it in a ceramic quiche dish; I don’t see any reason to go back to my old ways now.
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So here’s the thing. I love strawberry-rhubarb pie; but sometimes I’m fairly lazy. It’s not that I don’t love making pies and pastry, but if I can get the gist of a strawberry-rhubarb pie in a less finicky format, like a crisp, cobbler or cake, why not? Because really, half the reason for making strawberry-rhubarb pie is so that you can put vanilla ice cream on top of it, and this is as adequate a vehicle as any.
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