Strawberry

Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.

Victoria sponge cake’s simple filling of whipped cream, jam, and fruit makes it the perfect dessert for a celebration.

These shortcakes have a touch of fresh basil for an herbal dimension and some cornmeal to the shortcake for texture. Both additions keep the dessert from getting too sweet and pull the classic dish in an unexpected, modern direction.

These mini cakes are dressed in a variety of glazes for a simple—yet sophisticated—springtime snack. Including sweet rice flour and rich sour cream means they’re plush, tender, and wonderfully moist.

A tart and fragrant rum refresher bursting with lime and pineapple juices and brightened by fresh strawberry. This cocktail gets nice foam on top without any eggwhite—the fresh pineapple froths up beautifully.

Strawberries shine in this tall, refreshing, gingery cocktail, made with bourbon, fresh lemon, muddled berries, and spicy ginger beer.

The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.

Whether mild, rich, creamy, grassy, or nutty, the secret to making the ultimate cheese board is, well, the cheese. Paired with gooey, sweet, salty, citric, and refreshing accompaniments, the variety of flavors offers a taste for everyone. Try this arrangement to make your next occasion magnifique.

Strawberries, rosé, Aperol, and mild carbonation yield a refreshing, barely sweet tipple. 

This is cookbook author Jerrelle Guy’s tangy updo to the classic strawberry shortcake.

Take a classic coconut cake, add fresh strawberries to the mix, and what do you get? Pink layers that burst against a bright, white cream cheese frosting.

The tender sweetness of summer-fresh strawberries paired with chunks of cherry-red rhubarb creates our favorite sweet-and-sour dessert.

Roasting the strawberries is a real game-changer and brings out such an intense, sweet flavor in this cake, which gets added fragrance from elderflower cordial.

A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.

Aguas frescas, water-based fruit drinks, are a cool way to make your fresh fruit go further—especially in the summertime when you might have a larger watermelon than you know what to do with, or peaches that are starting to shrivel.

This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch—honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.

Watermelon contains natural sugars and plenty of liquid, which make this smoothie light and refreshing. The fresh mint gives it that je ne sais quoi that you might not be able to pinpoint right away, but which makes the flavor a total standout. 

To make this easy dessert, just roll out your dough, place the berries in the center, then fold the edges of the dough up and over before baking. Serve each slice with whipped cream or ice cream.