There’s nothing like a basket of fresh strawberries to give you the feeling that summer’s on the way. Strawberries are one of the most popular fruits — in fact, ninety-four percent of households in the U.S. consume strawberries, and the average person eats about 3.4 pounds of fresh strawberries per year and 1.8 pounds of frozen berries.
Since May is National Strawberry Month, it’s the perfect time to find new, creative recipes using these delicious fruits. Whether you’re looking for a summer-ready, no-bake recipe, a refreshing cocktail, or a decadent breakfast, you’ll find the top strawberry recipes for summer here!
Top Strawberry Recipes
These top strawberry recipes are ideal when you’re feeling those summer vibes. No matter the time of day, you’ll love these great ideas!
For the Breakfast Enthusiast
If you’re all about the brunch life, these strawberry shortcake waffles are a dream come true! We love that this recipe uses antioxidant-rich dark cocoa to support your health, and is sweetened with an alternative sweetener. Although they may be too decadent for everyday eating, this dish is perfect for a fancy summer breakfast, especially when served with other fresh fruits. (Yield 4 waffles)
For the Waffles
- 1 1/2 cups whole wheat pastry flour
- 1/3 cup cacao or cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk (or other nondairy milk)
- 2/3 cup plain coconut milk yogurt
- 1/4 cup coconut oil, melted
- 3 Tbsp coconut sugar
- Vegan oil spray (for spraying the waffle iron)
For the Whipped Cream
- 1 can of coconut milk, refrigerated overnight
- 1 teaspoon powdered sugar/xylitol
- 1/2 teaspoon vanilla extract
For the Shortcake
- 3 cups hulled and quartered strawberries
- Cacao nibs for sprinkling (optional)
For the Syrup (Optional)
- 1/2 cup maple syrup
- 1-2 tablespoons cacao or cocoa powder
- Preheat waffle maker according to machine instructions.
- Make the waffle batter. In a large bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients. Add the wet ingredients to the dry, combine and let sit for about 10 minutes.
- While the batter is resting, make your whipped cream. Try this recipe from Oh She Glows!
- Once your whipped cream is made, your strawberries prepared, and your batter has rested, begin making your waffles. Make your waffles using your machine’s instructions, making sure to spray the waffle iron with a little oil in between each waffle.
- Once the waffles are made, you can serve them one of three ways: 1.) Top one waffle with whipped cream and strawberries, top with cacao nibs and serve; 2.) Top one waffle with whipped cream and strawberries, then top with another waffle and repeat. Slice as you would a cake and serve; 3.) Cut a waffle into quarters. Top one quarter with coconut cream and strawberries, top with another quarter, repeat and serve. Repeat with the other two quarters. You can serve it as is, or top with some of the chocolate maple syrup, but we thought it was fine without it. Enjoy!
For the Summer Picnicker
This no bake strawberry ice box cake is one of the Kitchn’s most pinned recipes, and it’s ideal for sharing with friends on a summer picnic. It also combines strawberries and chocolate, which is the perfect combination of sweet and creamy. A lovely, dreamy summer dessert! (Serves 8-12).
- 2 pounds fresh strawberries, washed and patted dry
- 3 3/4 cups heavy cream, divided
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon rosewater, optional
- 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
- 2 ounces dark chocolate, finely chopped
- Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices.
- With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks.
- Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
- Spread a small spoonful of whipped cream on the bottom of a 9×13-inch baking pan, or a similarly sized platter. Lay down 6 graham crackers.
- Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
- Repeat 3 times, until you have 4 layers of graham crackers.
- Spread the last of the whipped cream over the top and swirl it lightly with a spoon.
- Add a few more strawberries.
To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with additional berries.
For the DIY Baking Expert
There’s nothing more adorable than these cute no-bake strawberry cheesecakes. If you have a little time to invest for prep and decorations, these are definitely worth it. These mini desserts are also fun to make with friends or with your family! (Yield 6 cheesecakes)
- 6 Cavity Silicone Heart Mold
For the Crust
- 5 large digestive biscuits (or graham crackers)
- 2 tablespoons melted butter
For the Cake
- 250 grams cream cheese
- 1/3 cup Greek yogurt
- ¼ cup powdered sugar
- 200 grams strawberries
- 3 tablespoons water
- ½ tablespoon gelatin
- 1 tablespoon caster sugar
For the Decorations
- Packet strawberry jelly
- Small white pearls
- White chocolate melts
- Matcha powder (or oil-based green food coloring)
- Place biscuits in a food processor and blend into fine crumbs. Add melted butter and continue to mix, scraping down the sides of the food processor to ensure the butter is evenly combined.
- Spray the silicone mold with oil, and divide the mixture between the six hearts. Press down evenly to form a crust.
- Chop strawberries into small pieces, and place into a small saucepan with the caster sugar. Cook on low heat until softened, then blend into a puree and transfer back into the saucepan. Place the gelatin into a small bowl with three tablespoons of water. Let it sit untouched for a couple of minutes before adding it to the strawberry puree. Continue to cook on low heat while stirring, until the gelatin has dissolved. Take the pan off the stove and set aside.
- Beat softened cream cheese in a large bowl with an electric mixer. When it’s light and creamy, add in the Greek yogurt and powdered sugar. Continue to beat until combined and smooth.
- Add the strawberry puree to the cheese mixture, and gently stir until completely incorporated. Transfer mixture into the silicone molds, leaving a small gap at the top for the strawberry jelly topping. Refrigerate to set for at least 1 1/2 hours (or when firm to touch).
- *For a subtle ombre-like effect on the sides, leave the cakes to set for longer (until the edges begin to peel away from the mould) before adding jelly to the top.
- When the cheesecake layer is set, prepare the strawberry jelly as per the instructions on the packet. Spoon jelly mix onto the cheesecake, filling it up just below the rim. Place the mold back into the fridge to set until firm (around 30 minutes).
- In the meantime, prepare the chocolate for the stems. Place chocolate melts in the microwave for 30-second intervals, stirring each time until completely melted. Add in some matcha powder or green food coloring to reach the desired color. Transfer into a piping bag, and cut a small tip at the end. Then pipe stem-like shapes onto parchment paper. You can draw a template as a guide.
- When the jelly has set, gently release the cheesecakes from the mold.
- Just before serving, place the chocolate stems and white pearls on top to imitate the appearance of a strawberry.
For the Adventurous Foodie
If you’re into savory instead of sweet, this recipe is for you! This easy pizza combines the fruity flavor of strawberries with mozzarella, basil, and a delicious balsamic reduction for an exciting combination of flavors.
For the Pizza Dough
- 3 cups flour
- 1 cup lukewarm water
- 21/4 active yeast or 1 pkg
- 1 tsp honey
- ¼ cup olive oil plus 1 tsp
- ¼ salt
- ¼ cornmeal
For the Strawberry Sauce
- 3 cups strawberry chopped
- ½ cup coconut sugar
- 2 tbsp lemon juice
- 1 tsp vanilla
For Each Pizza
- 1 8″ cooked pizza crust
- ¼ cup strawberry sauce
- 1 small ball fresh buffalo mozzarella cheese
- 5 or 6 strawberries, sliced
- ⅛ cup feta cheese
- ⅛ cup maple roasted pecans
- ¼ cup basil, thinly sliced
- Drizzle of balsamic reduction
For the Pizza Dough
- In a measuring cup, add the warm water, honey and yeast. Set aside for 5 mins.
- In the mixing bowl of your food processor add the flour and salt and then stir.
- When the yeast mixture is bubbling, add the yeast mixture and ¼ cup olive oil to the flour mixture. Mix on medium for about 5 mins until its well combined and the dough looks nice and silky smooth.
- If its to sticky add 1 tbsp at a time of flour or if its too stiff add 1 tbsp water at a time till soft and smooth.
- Oil the sides and bottom of another bowl with the rest of the oil and place the dough in it. Cover with plastic wrap or a towel and put it in a warm place to sit for a bit and rise.
- Let it rise/rest for at least 25 mins or until it doubles in size.
- Heat oven to 400 degrees. If you have a pizza stone, put it in the oven now to heat with the oven.
- Punch it down and break into evenly sized balls for your pizzas. You will need a ball the size of a tennis ball for an 8 inch pizza.
- Sprinkle a little flour and corn meal on a clean surface and roll the ball of dough out to your desired thickness.
- Cook your pizza on a pizza stone or on a parchment lined tray. Or you can also use your bbq grill. Cook for 5 mins and flip and cook another 5 mins till slightly crispy but not too browned.
- Take out and add toppings.
For the Strawberry Sauce
- Place all ingredients into a saucepan and bring to boil.
- Turn to low heat and simmer till it thickens. This will take about 15 mins.
- Set aside to cool.
To Assemble the Pizza
- Heat your oven to 350 degrees.
- First spread a thin layer of the strawberry sauce over the pizza crust.
- Add the fresh strawberries and buffalo mozzarella and a sprinkle of the feta.
- Place in the oven and bake until the mozzarella is melted.
- Remove from the oven and top with a sprinkle of pecans, chopped basil, and finishing salt.
- Finish by drizzling balsamic reduction over the pizza.
- Cut into slices and serve!
For the Bartender
Warmer temperatures mean cooler drinks. This boozy cocktail puts a twist on the classic margarita by adding flavors of strawberry and mango. These drinks are perfect for sipping poolside, and you can leave out the tequila and triple sec for those who prefer non-alcoholic drinks.
- 1 1/2 cups frozen mango chunks
- 1 1/2 cups frozen strawberries
- 1/3 cup sugar (more if needed)
- 1 1/4 cups tequila
- 1 cup triple sec
- 1/4 cup fresh lime juice
- 1 1/2 cups ice (more if needed)
- Add all ingredients to a strong blender and pulse until completely smooth; add more ice if needed to reach desired consistency. Pour drinks into glasses and serve at once! Enjoy!
No matter where summer takes you, make sure to include strawberries! You can find other great recipes in magazines like Better Homes & Gardens, Southern Living, Good Housekeeping, Martha Stewart Living, and Cooking Light!