Streaks of berries throughout and more spooned on top make this classic Italian ice cream dessert a great finish to a spring dinner. For the most velvety texture, serve it half-frozen, just as the name suggests (semifreddo means half-cold).
Recipe: Strawberry Semifreddo
We could make a meal of this deliciously unexpected combination, but it’s excellent alongside a grilled steak too. Sautéing the quinoa in oil before simmering helps it come out fluffy every time.
You can make this beautiful 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.
Recipe: Strawberry-Orange Salad
Strawberries don't mature after picking, so look for glossy, sweet-smelling fruit that's deep red all the way to the stems—they'll look show-stopping atop this tasty tart.
Recipe: Brown Sugar Strawberry Tart
The secret ingredient in this refreshing summer salad? Fish sauce. It provides a savory, salty element that unites the herbs and fruit without tasting a bit "fishy."
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.
Recipe: Rosy Strawberry Sorbet
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.
Recipe: Melt-away Strawberry Shortcakes
In a tall glass (at least 16 oz.), layer scoops of firm strawberry-sour cream ice cream and 1/3 cup of fresh sliced strawberries.
In a 1-cup measure, mix 2 teaspoons sugar and 2 teaspoons raspberry vinegar until sugar is dissolved.
Add 3/4 cup chilled club soda. Pour mixture over ice cream in glass. Serve with a spoon and straw.
Australian pavlova is a big, fancy meringue with a crisp surface and a soft, almost marshmallow-like interior.
You can top it with any fruit you like; the classic ones are strawberries, kiwis, bananas, and passionfruit.
Recipe: Strawberry-Kiwi Pavlova
Fromage blanc is like sour cream, only thicker and silkier—and it’s terrific with strawberries. This light dessert makes for a great weeknight treat, or a wonderfully fresh finish to an elegant spring dinner party.
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.
Recipe: Strawberry Pancake Roll-ups
This showstopper dessert is gorgeous and also simple to make.
Layer perfectly ripe strawberries tossed with zinfandel syrup, lemon pound cake, freshly whipped cream, and chill until ready to serve.
Recipe: Strawberry Zinfandel Trifle
As easy to make as a pancake, this classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries) and baking until puffed and golden brown.
The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake.
Recipe: Strawberry Clafouti