Strawberries sweeten any occasion, especially during spring and summer while they’re in season. Fresh or frozen, sliced or baked, strawberries are always a crowd-pleaser. If you’ve got your hands on some sweet and juicy strawberries, but need some inspiration on what to make with them, check out our favorite strawberry-based recipes that’ll have everyone coming back for seconds.
Strawberry Spinach Salad
This strawberry salad is a fresh, sweet, and tangy crowd favorite that’s perfect for every occasion. The perfect combination of complementing flavors will have everybody asking you for the recipe.
- ¾ cup raw pecans
- ½ small red onion (very thinly sliced)
- 10 ounces fresh baby spinach
- 1 pound strawberries (hulled and quartered)
- ¾ cup crumbled feta cheese
Poppy Seed Dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Toast the pecans: Preheat the oven to 350° F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the inside of the pecans is tan. Transfer to a cutting board and roughly chop.
- Place the sliced onions in a bowl and cover with cold water. Let them soak while you prepare the rest of the salad.
- Prepare the dressing: In a small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined.
- Assemble the salad: Place the spinach in a big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
Credit: Food Network
This thick and creamy indulgence is the perfect cool summer drink on a hot, sunny day. The best part? It’s ready in under 20 minutes!
- 1 pound fresh strawberries, hulled and halved, plus 4 strawberries, hulled and chopped
- 3 tablespoons strawberry jam
- 2 tablespoons agave syrup
- Juice of ½ lemon
- ⅔ cup milk
- 6 tablespoons cream cheese, room temperature
- 3 cups strawberry ice cream
- In a blender, combine 1 pound of strawberries with the strawberry jam, agave, and lemon juice. Blend until smooth, 20 to 30 seconds, then transfer to a container. (The strawberry sauce can be made ahead of time and stored in the refrigerator for up to 5 days.)
- In the blender, combine 1 cup of the strawberry sauce with the milk, cream cheese, ice cream, and the remaining 4 strawberries. Blend on high speed until smooth.
- For each serving, add ¼ cup of the remaining strawberry sauce to a 12-ounce glass; swirl the sauce around the base of the glass. Fill to the top with the ice cream mixture. Drink immediately.
A simple, yet stunning strawberry tart recipe is the perfect choice for a summer celebration or even a simple family dinner. This is one you’re definitely going to be making all summer long! Flipp Tip: To simplify this recipe, buy a pre-made pie or tart shell so you only have to make the filling and topping.
- 1 ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 10 tablespoons butter, melted
- ½ cup heavy cream
- 2 (8 ounces) blocks cream cheese, softened
- ½ cup granulated sugar
- Juice and zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 1 ½ pound strawberries, hulled and sliced
- 3 tablespoons strawberry or raspberry preserves
- Crust: Preheat the oven to 350° F. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until the dough forms. Press mixture into a 10″ or 11″ tart pan with a removable bottom, pressing until the dough is smooth. Prick all over with a fork and bake until golden for 25 to 30 minutes. Let it cool completely.
- Filling: In a large bowl using a hand mixer, beat the heavy cream for 7 minutes until stiff peaks form. In another large bowl, beat together the cream cheese and sugar until smooth. Add the lemon juice, zest, and vanilla. Beat until combined. Fold in the whipped cream, then spoon into the cooled crust and smoothen the top.
- Starting on the outside, arrange strawberries on top of the tart in a circle until the entire tart is covered.
- In a small microwave-safe bowl, heat together preserves and 2 teaspoons of water until warmed for 30 seconds. Brush over the tart and refrigerate until well chilled for 2 hours.
A mouthwatering summer sorbet is a fresh and fruity frozen treat you need, but what you don’t need is an ice cream maker, making this a quick and easy recipe for all skill levels. Be sure to plan ahead, as you will need to leave this in your freezer overnight for the best results.
- 1 cup granulated sugar
- 3 cups water
- 2 pounds of fresh or frozen strawberries cleaned and quartered
- 2 tablespoons lemon or lime juice
- Rinse and cut strawberries into quarters. Set aside.
- In a medium saucepan, bring water and sugar to a boil over medium-high heat. Keep stirring until the sugar is completely dissolved. Remove from heat and let it cool.
- In a large bowl, combine the syrup, lemon juice, and prepared strawberries. Transfer, in small batches if needed, to a blender or food processor and process until completely smooth.
- Pour the mixture into a freezer-safe container and freeze overnight or for a minimum of 6 hours. You can store leftovers in the freezer for up to 2 weeks.
- Scoop into cups, top with more freshly sliced strawberries if desired, and enjoy!
Strawberry Shortcake Cookies
If you’re looking for something that travels well, is easy to make, and combines all the goodness of strawberries and cream into one bite, these cookies are a must-try.
- 8 ounces strawberries, hulled and cut into small pieces
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into small pieces
- ⅔ cup heavy cream
- 1 ½ teaspoons vanilla extract
- coarse sugar for sprinkling
- Chop strawberries into small pieces, then blot them with a clean towel to remove excess moisture. Place the chopped strawberries in the freezer as you work on the rest.
- Preheat the oven to 375° F and line the baking sheets with parchment paper or use a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add butter to the flour mixture and using your fingers or a pastry cutter, combine until a crumbly mixture is formed. Add the vanilla extract into the cream and stir, then add this mixture into the flour mixture. Stir until the mixture is dough-like. The mixture will be thick, sticky, and chunky.
- Stir in the strawberries. Some strawberries won’t combine into the dough but that’s ok. You can add them to the dough balls when shaping the cookies before baking.
- Using 1 ½ tablespoons, scoop drop the cookie dough on the prepared baking sheet leaving 2 inches space apart. You don’t need to roll each ball but can shape them with your fingers. Slightly press each cookie with your palm and stick a few more strawberry pieces on each cookie dough ball.
- Sprinkle the cookies with coarse sugar and bake for 16-18 minutes, until just golden around the edges. Remove from the oven and let cool for a few minutes on the pan, then transfer to wire racks to cool completely.
We hope you’re feeling ready to kick off the season with these sweet and juicy recipes! Don’t forget to check Flipp for the best deals on all the ingredients you’ll need.