What better way to celebrate the change of seasons than with the sweet-and-tart combination of berries and rhubarb? This old standby contains just fruit, sugar, and a little something to thicken it up, all wrapped up in a whole wheat crust.
'strawberry' on Serious Eats
Strawberry rhubarb preserves are by no means innovative, but they're a classic for a reason.
Soft, sandy, and flavored with vanilla bean, these little shortbread rounds from Frenchie are served with rhubarb and strawberries.
Buckles are so-named because the cake portion falls, or buckles, around the fruit during baking. This version pairs strawberries and vanilla in the crumb and adds ginger for a kick in the buttery topping.
Pretty in pink: strawberry flavored cookies dotted with two kinds of chocolate.
Sherbet doesn't have to be the bland, kind of cloying, neon-dyed confection you might remember from your youth. In fact, it can be a lovely way to showcase fruit in a dessert that's a little less decadent than ice cream but not quite as sweet as an ice or sorbet.
It's time for an easy no-bake treat, and that, friends, is where the British dessert Summer Pudding comes in. I took this simple no-bake pudding and turned into a parfait that's perfect for breakfast: it's just white bread, berries, and yogurt.
Ripe strawberries are dwindling in the markets—but some home canning can preserve the taste of spring for weeks or months to come.
This recipe is both easy, as in a baking novice could put it together, and easy, meaning it's a shortcut way of making a traditional danish. And lastly, it's easy meaning you can put an iced strawberry cream cheese danish on the table in less than an hour.
This kuchen combines a rich yeast cake with a spring-inspired fresh strawberry rhubarb puree and yes, plenty of spiced crumbs on top.
Have you finally retired your scarf and gloves and are itching to get in the kitchen to start whipping up some summery delights? Nothing screams humid, dawdling evenings quite like a scarlet strawberry baked good. Before you head out to pick a pint of these supple delights, though, brush up on some tips and tricks to ensure your first toe-dip into summer is a refreshing experience.
Fruit tarts are simple in concept, but not in execution. This recipe from Old School Comfort Food circumvents having to make tart dough and filling in favor of crisp tuile shells and macerated strawberries sandwiching spoonfuls of sour cream.
It's no secret that rhubarb is one of my favorite kinds of jam. I've made it with blueberries, raspberries, oranges, and even rosewater. This new twist on a classic version incorporates sweet, floral honey and spicy cinnamon.
Soft layers of meringue sprinkled with crunchy almonds and filled with billows of cream and juicy fresh strawberries.
The secret to this free-form strawberry tart flavored with thyme and drizzeled with a mint syrup? Underripe strawberries. They release less water while baking, but the added flavors ensure the final tart is nice and sweet.
Creamy sweetened cream cheese topped with bright red strawberries makes a great early spring dessert. And the best part? It's no-bake. Just press the graham cracker crumbs in the pan, fill, top with berries, and chill.
This strawberry cheesecake is tall and moist, serving up the middle ground between uber-rich and feather light. A whisper of almond flavoring and a simple almond-flour crust round out the berries' assertive personality, making for a great balance of fruity and nutty.
My latest obsession is fresh tarragon. Its vibrant, licorice-like flavor is a perfect match for summer produce. Here it provides an unexpected twist on classic strawberry jam.
Strawberry jam is usually sunny and simple, but it can also be dark and sophisticated. This version is spiced up with black pepper and aged balsamic vinegar. Pair it with ripe, creamy cheeses or dollop it on top of toast points with chicken liver mousse.
Frozen yogurt should be creamy and rich just like any other ice cream, and it should also be tart, bright, and full of tangy yogurt flavor. This recipe, which I'm inclined to call ice cream as much as frozen yogurt, is an expression of how you can have it all.