Spring and summer are always better with a strawberry shortcake, pie, and more. Enjoy our 20 favorite ways to celebrate strawberry season!
Strawberry-Rhubarb Pie
Get all the flaky-juicy deliciousness of strawberry pie with this fuss-free single-crust galette.
Recipe:
Yield: Makes 8 to 10 servings
Ingredients
- About 2 1/4 cups all-purpose flour
- About 3/4 cup sugar
- 1/4 teaspoon salt
- 3/4 cup (3/8 lb.) butter or margarine
- 2 cups sliced strawberries (1/2 in. thick)
- 2 cups sliced rhubarb (1/2 in. thick; about 2/3 lb.)
- 1/2 teaspoon ground cardamom
- In a food processor or a bowl, combine 2 cups flour, 1/4 cup sugar, and salt. Cut all but 2 teaspoons butter into small pieces and add to flour mixture. Whirl or rub in with your fingers until fine crumbs form. Add 1/4 cup water; whirl or stir with a fork just until dough holds together. Pat into a smooth 5-inch round. Wrap airtight and freeze until slightly firm, about 15 minutes.
- Meanwhile, in a bowl, gently mix strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour, and cardamom.
- On a lightly floured board, roll dough into a 14-inch round. Slide onto a 14- by 17-inch baking sheet; if dough tears, press back together.
- Stir berry mixture; spoon evenly onto pastry, leaving a 3-inch border. Fold dough border over edges of fruit, tucking to incorporate excess pastry.
- Melt remaining 2 teaspoons butter in a microwave-safe bowl in a microwave oven at full power (100%), about 15 seconds. Brush pastry rim with butter and sprinkle with 1 teaspoon sugar.
- Bake in a 375° regular or 350° convection oven until pastry is browned and fruit bubbling, 40 to 45 minutes.
- Let cool at least 30 minutes. Slide a long metal spatula under pastry to release. Slide pie onto a platter. Serve warm or cool. Cut into wedges.
Melt-away Strawberry Shortcakes
The classic must-have every spring and summer. You can bake these tender shortcakes and prep the strawberries a day ahead. When ready to serve, just split the cakes and fill them with a mound of ripe berries and a good dollop of whipped cream.
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Rosy Strawberry Sorbet
This juicy sorbet isn't merely rose-colored. It also contains rosewater, which combines so beautifully with strawberries that its flavor seems like an extension of the fruit. Neither heavy nor perfume-y, it gives the sorbet a delicate, aromatic sweetness.
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Lemon Shortbread Cheesecake
Ripe strawberries are the perfect topper for this smooth delicious cheesecake made with cream cheese and goat cheese. Shortbread cookie crumbs make the crust.
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Strawberry-Orange Salad
You can make this beautiful and healthy fruit salad several hours in advance of your dinner party. When you're ready to serve, just sprinkle with fragrant slices of fresh basil leaves and enjoy.
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Strawberry Tallcake
We created this elegant, elongated version of strawberry shortcake by stacking cake layers with berries and whipped cream.
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Strawberry Pancake Roll-ups
This is our version of a popular spring breakfast special at the Buffalo Cafe in Whitefish, Montana. Thin and tender, the pancakes are rolled around a strawberry pink filling you can make ahead.
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Strawberry-Nectarine Almond Tart
A simple almond spread under the stone fruit and strawberries adds a creamy richness to the pastry.
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SEE ALL 20 FRESH STRAWBERRY RECIPES
