55 Fresh Ways to Use This Season's Strawberries

The rectangular tart pan makes for a striking presentation, but if you don't have one, you can use a 9-inch tart pan or pie plate.

Aquafaba, the viscous fluid from canned chickpeas, is the surprising key to making a plant-based whipped topping. The process is pretty miraculous: The liquid whips up to a thick, fluffy foam that mimics whipped cream. Just be sure to use the liquid from unsalted chickpeas for the best results (we like Eden brand).

Sweet strawberries mingle with lime and nutty coriander in this fresh take on salsa. Try this vibrant sauce spooned over pan-seared halibut or sprinkled with feta over grilled pork-and-zucchini kabobs.

Inspired by a pavlova-for-a-crowd “slablova” recipe on Food52, we created our own Passover version of the fruit-topped dessert. The meringue slowly bakes to achieve a crackly crust and an irresistibly soft, melt-in-your-mouth interior texture somewhere between a marshmallow and angel food cake. We like the look of white balsamic in the berry topping, but red balsamic will taste just as delicious (it will just have a darker color). Though potato starch is a common go-to for Passover baked goods, we did not have good success with it here; tapioca starch works better. For a non-Passover occasion, cornstarch or arrowroot starch makes a beautiful pavlova

Earthy beets and sweet berries are a lovely match. Roasting the berries softens them and concentrates their flavor, so they taste like strawberries intensified by a factor of 10.

Strawberries stand in for tomatoes in this fresh salad. Add rinsed chickpeas to transform this spring side into a satisfying meatless supper.

A study published a couple of years ago suggests that the thicker your smoothie, the more satiating it is (i.e., the more staying power it has, helping you feel satisfied for hours). So a smoothie that’s thick enough to eat with a spoon is bound to keep you fuller longer. This one gets its richness and creaminess from avocado, which also provides fiber and heart-healthy fats to keep you full.

A crumble is a great alternative to pie: Making it is straightforward and simple, but the result is every bit as delicious. Strawberry and rhubarb are a classic combo—the tartness of rhubarb is tamed by sweet strawberries and the whole thing evokes the best of spring foods. Serve warm but be sure to let the crumble sit for a few minutes before cutting, to let the fruit set.

If you’ve never heard of Eton Mess, you’ll be thankful we’re introducing you to it. This traditional English dessert is essentially a pavlova parfait—crunchy, slightly sweet meringue, creamy whipped cream, and fresh and bright berries. And our version is much lower in sugar, but equally delicious. The key to a meringue is to let it dehydrate fully. For this recipe, spreading it out in a thin layer helps it cook faster and because you’re breaking it up, the shapes and sizes don’t matter.

We give the gin rickey—a classic warm-weather cocktail—a seasonal twist with an infusion of ripe strawberries. Full fruit flavor balanced by bracing gin and spritzy soda water is a tasty way to ring in spring.

Best enjoyed at the height of summer, this blueberry, strawberry, and walnut salad is a delicious way to use up fresh produce in your fridge. The use of honey and buttermilk makes for a creamy dressing you won't soon forget.

The key to the dish's dramatic puff comes from oven spring—the jolt of steam and heat the batter gets when it's poured into the sizzling-hot pan and then goes straight into a cranked-up oven. Make the strawberry mixture first so the fruit has time to macerate and get even juicier.

This main-dish salad features juicy strawberries at their seasonal peak.

You can buy strawberry puree or make it yourself: Blend 16 ounces thawed frozen strawberries in a food processor. Strain through a fine sieve; discard seeds. Serve Mike DeCamp's (executive chef at Monello and Constantine) refreshing punch with or without alcohol.

This luscious cheesecake is a showcase for the season's freshest, sweetest berries. With all its red, white, and blue, it's perfect for your next patriotic party or summer gathering.

Don't panic—this strawberry and whipped cream-filled cake is surprisingly easy to roll.

Simple, beautiful, fast. The oil and vinegar in the marinade double as the base for a simple vinaigrette. Tame the bite of fresh red onion slices by soaking them in ice cold water for 10 minutes.

The combination of tart strawberries and rhubarb balance out the sweetness from the custard and create one wow-worthy presentation that will impress your guests.

This colorful, flavor-forward dish makes the most of peak-season produce with a sweet and tangy fruit salsa that would be equally delicious served over pork chops or with whole-grain tortilla chips. The heat from the seeded jalapeño is mild, but it can be omitted. To round out your plate, try serving the chicken and salsa over a bed of rice or with a simple side salad.

This berry and citrus combination makes for an intense burst of flavor that dances on the taste buds. It's as wonderful to look at as it is to serve and eat.

Perfect for kids and adults, we love this frosty twist on a classic treat—strawberry cheesecake on a stick, complete with a dip in graham cracker crumbs.

Fruit adds sweetness to this refreshing drink. If you wish, substitute raspberries for the strawberries, or drop in a sprig of lemon verbena to boost the aromatic citrus.

While tomato season is at bay, turn to strawberries to make this refreshing version of the classic Spanish chilled vegetable soup.

If you have a minute to spare, swap the vanilla extract for a vanilla bean. Split the bean lengthwise, scrape half of the seeds into the shortcake recipe, and whip the remaining half into the yogurt cream. It will add an extra level of flavor-packed intensity to the recipe.

Quick and easy to prepare, these treats make excellent after-school snacks. 

This super spinach salad is topped with strawberries, wheat berry mixture, feta cheese, balsamic vinegar, and more.

For a refreshing summertime sipper, serve your guests glasses of Strawberry and Rhubarb Lemonade. Tangy rhubarb enhances the puckery punch of this cool cup.

Lacinato kale, often called dinosaur kale because of its crinkled, bumpy texture, grows year-round in the Pacific Northwest. Massaging the leaves with your hands tenderizes them and tones down their bitter edge, which is a little more pronounced with summer harvests.

The filling for our killer pie is somewhere between ice cream and mousse—a creamy concoction that's ridiculously easy to make.

Look for whole-wheat pastry flour in the baking aisle at major supermarkets. Garnish with additional strawberries and fresh mint leaves.

Make peak-of-the-season preserves without even stirring. A slow cooker makes it possible. Another great use: Brush on grilled chicken or pork for a sweet finish.

Cook quinoa for dinner, save leftovers for breakfast, and start the day with 46g whole grains per serving. Creamy, crunchy, nutty, and fruity all come together in this morning bowl.

Craving crepes? This classic flavor combo won’t disappoint. Bananas and strawberries are soaked in orange juice before being spooned on top of paper-thin crepes. Finish them off with a dollop of Greek yogurt, then let each bite melt in your mouth. 

Diced strawberries are folded into a creamy coconut-milk batter in this delightful pancake, which gets topped with sugared strawberries and coconut flakes. Toasting the coconut brings out its nutty, caramel flavor, which perfectly complements the berry-dotted pancakes. 

Nestled in a creamy filling and crumbly graham cracker crust, strawberries shine in this delectable tart.

For a kid-friendly version, substitute 3 cups chilled club soda for the wine. When adding the wine or soda, pour slowly down the edge of the glass to tame the foam.

Crisp sheets of sugared phyllo, creamy ricotta and honey, and showstopping strawberries combine to create a delightful dessert that everyone will be sure to love. Seconds, please!

This five-ingredient recipe is one of those refreshingly light desserts that can be so satisfying.

Serve this sweet and savory salsa with roast chicken, sautéed fish, or grilled pork tenderloin. You can also enjoy it as a snack with baked tortilla chips.

Meyer lemons, available through May, have sweeter, more aromatic juice than regular lemons. To ensure the dessert doesn't get too tart if substituting regular lemon juice, begin with 2 tablespoons juice, and taste; add more juice if desired. Garnish with fresh mint sprigs.

This light and airy dessert will leave you feeling satisfied and refreshed. It is the perfect way to showcase the season's delicious strawberries. 

Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice. Fresh, sliced strawberries are both a vibrant color and flavor in this dish.

Layer fresh berries with a creamy ricotta mixture for a crowd-pleasing no-bake treat.

This fun, kid-friendly indulgence was a hit at taste testing and received our highest rating. The recipe, featuring banana, strawberry, pineapple jam, peanut butter, honey, and chocolate, can easily be multiplied to make as many sandwiches as you need.

Strawberries don’t have to be dessert—you can work them into a main dish, too. Our Chicken and Strawberry Salad is a wonderful no-cook dish that’s a snap to make, combining sweet strawberries, tangy vinaigrette, moist chicken, and rich blue cheese.

Our Old-Fashioned Strawberry Shortcakes pairs citrus-spiked strawberries with tender buttermilk shortcakes.

For a dessert that looks as good as it tastes, this Strawberry Layer Cake is an elegant treat for any occasion. Tip: you can use fresh orange juice instead of Grand Marnier in the cream cheese frosting.

Make a nonalcoholic version of this grown-up ice cream by substituting cranberry juice cocktail for the wine.

Spanish for "fresh water," agua fresca is a refreshing, fruit-infused drink that is served throughout Mexico. This smooth, cool, and utterly refreshing frozen drink is so simple: fresh strawberries, lime juice, sugar, and water in a blender. At just 71 calories, it tastes more indulgent than it really is.

This dish is a refreshing departure from traditional pizza. Substitute your favorite soft cheese or greens.

Add liqueur to this jam for flavor that's reminiscent of an old-fashioned cordial. Keep this refrigerated for up to one month.

First up: Tender biscuits get a little lift from sweet, floral lemon rind. For slightly taller shortcakes with soft sides, pack biscuits into a round cake pan; for separate shortcakes with crisp edges, arrange onto a baking sheet with space between.

Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.

Moms, give yourself a much-needed gift. Bake up a batch of these muffins, stash them in the freezer, and make your busy mornings a whole lot easier. They’ll keep in the freezer for up to three months, and they take only 30 to 45 seconds to thaw in the microwave on HIGH. These gluten-free muffins are made with almond flour, which does a few things: It keeps the muffins incredibly moist, gives them a rich flavor, and packs them with heart-healthy unsaturated fat so that you won’t be starving an hour after eating them. And with Greek yogurt and a larger-than-usual amount of eggs in the batter, each muffin also delivers 8 grams of protein to help it have even more staying power.

Chef Khalil Hymore introduced us to the idea of a crunchy quinoa crust with a savory tart he developed for us; we take the notion to a sweet place here. The tart holds well overnight, so make it the day before, and serve chilled right from the refrigerator.