Is there anything more glorious than a bowl full of fresh strawberries on the table?
I’ve been a strawberry junky all my life. My mother says we had a neighbor with strawberry plants when I was tiny, and that I would help myself on more than one occasion. Anytime anyone asked me my favorite food, strawberries was always my go-to answer (with ice cream, peanut butter, and pizza as runner ups!).
I don’t think you can go wrong with fresh strawberries. A little fruit dip or chocolate dipping is great, but strawberries are nature’s sweet reward for the summer! Strawberry picking can be hard and hot–don’t wear anything white!–but the rewards are plenty. Check out a few:
- Strawberry-rhubarb pie
- Strawberry Shortcake
- Strawberry smoothie
- Strawberry Cake
- Strawberry Rhubarb Muffins
- Strawberry Pudding Cheesecake Cookies
- Strawberry Cheesecake Popsicles
- No-Bake Strawberry Icebox Cake (The Kitchn)
- Strawberry Cream on Shortbread (King Arthur Flour)
Also, be sure to check out our Pinterest board, Strawberry Supreme!
If you want to freeze strawberries, follow these easy steps:
Wash and hull the strawberries just like you would to serve them. (I like to use a melon baller to remove the stems so that it leaves the most “meat” behind!)
Slice them in half.
Lay them out on a baking sheet in a single layer.
Place the baking sheet in the freezer until the berries are frozen, about 1 hour. Freezing them on the pan first is because strawberries are so juicy that they would freeze in one big clump if they were just thrown in a bag right away.
Put frozen berries in a ziploc freezer bag.
Then, in the middle of winter when all you want is Strawberry Shortcake, take these out. Enjoy!