Easy Icebox Strawberry Shortcake
This is quite possibly the easiest strawberry shortcake ever. All you need are fresh strawberries, a bit of orange juice, graham crackers, and homemade whipped cream. Strawberry shortcake desserts can easily veer into cloyingly sweet territory, but this version is low on added sugar, putting the natural sweetness of ripe, in-season berries center stage.
Basically a cross between coffee cake and a crumble, a buckle is a great way to use early-season strawberries. Just mix the fruit with a simple batter, sprinkle on a buttery crumble topping, and you're good to go.
Strawberry Rhubarb Kuchen
Another strangely-named coffee cake variety, the kuchen is a great use for strawberries. Rather than mixing them into the matter, here the strawberries are made into a puree with rhubarb and piped on top of the cake. It's topped with a crumble spiced with ginger and cinnamon.
No-Bake Strawberry Cheesecake
Creamy sweetened cream cheese topped with bright red strawberries makes a great 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.
Strawberries and Cream Pavlova
The key to pavlova is to bake a meringue that is crisp on the outside but marshmallow-y soft in the center. Once you've done that, a simple filling of lightly sweetened macerated strawberries and fresh whipped cream brings this elegant dessert together.
Strawberry Frozen Yogurt
Frozen yogurt has a bad rep as that stuff you're supposed to eat instead of fatty, creamy ice cream. The truth is, when made well it's just as rich and satisfying as ice cream, but also tart, bright, and full of tangy yogurt flavor.
Toasted Almond and Strawberry Friands
Friands are easy, simple cakelets. Classically made with almond flour, you can get a richer, more unique flavor and lovely color by pre-toasting the almond flour. Without fruit they keep very well; if you add strawberries (and you certainly should), be sure to eat them all up in a day or two.
This recipe turns out a wonderfully moist and buttery cake loaded with juicy baked strawberries. It's sweet, but not overly so, and would be equally at home as a breakfast bread or a dessert. Best of all, it's easy to put together and only takes only about an hour to assemble and bake, so before too long you can dig in to a warm slice.
Strawberry Campari Tart
For this tart, a mixture of toasted oats, dark buckwheat flour, and crunchy poppy seeds form a sweet and nutty dough. The crumbly crust is filled with a soft mascarpone cream accented by a touch of Campari for a barely-blushing hue. Crowned generously with sweet and boozy fresh berries, this tastes more grownup than your average strawberry dessert.
Meringue Cupcakes with Nutella and Strawberries
These cupcakes have a crisp shell, but vinegar and corn starch give them a pavlova-like interior. Cutting them open reveals a marshmallow-like center perfect for spooning in Nutella and sliced strawberries.
Gluten-Free Strawberry Shortcakes
Switching out standard flour for white rice flour and potato starch makes this recipe gluten-free, but the real secret ingredient is hard-boiled egg yolks. Everything comes together to create tender, rich shortcakes that hold up well to macerated strawberries but don't taste half bad plain, either.
Red, White, and Blueberry Shortcakes
Biscuits can seem like an intimidating thing to bake, but these come together easily. The strawberries and whipped cream are accompanied by a bright, lemony blueberry sauce. You might be tempted to eat the sauce straight—consider making a little extra to pour over ice cream, spread on toast, or just drink through a straw.
Chocolate Covered Strawberries
When you've got big, juicy, flavorful strawberries, you don't need to do too much with them. Dipping them in melted chocolate is incredibly easy, and a drizzle of melted white chocolate pretties them up.
Chocolate Almond Strawberry Cheesecake Tart
Cheesecake filling should be smooth and creamy, not lumpy and dry. The secrets are starting with room-temperate cream cheese, mixing slowly, and constantly wiping down the sides of your bowl. Once you've got that down, this recipe is a snap—the chocolate-almond tart dough comes together in a food processor in just minutes.