Strawberry

This grown-up take on a ballpark staple can also be made without an ice cream maker. To do so, put 1 cup of the wine, covered, in the refrigerator; chill. Purée the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you’re ready to serve, just purée the ice cubes with the remaining wine in a blender.

A little balsamic vinegar and a few grinds of black pepper bring out the sweetness of ripe strawberries.

Because ripe pineapples bruise easily and don't travel well, and because the fruit doesn't ripen after being picked, processed pineapple products like juice and canned fruit that are made from fully ripened fruit frequently taste better than the fresh pineapples available to most consumers. That's why I don't waste my time juicing my own pineapples for beverages. Strawberries are another matter. Strawberry juice, because of its low acidity, is highly perishable. In this light sparkling soda, the strawberry juice is fresh and the pineapple juice is processed—the best of both worlds.

My younger son eats this straight out of the bowl!

My younger son loves these cupcakes and calls them Strawberry Spongecakes. These pink-flecked pleasers are best made at the height of strawberry season.

Got eggs, sugar, and cream? Then you can make a striking Italian semifreddo. It's the lushest and creamiest of frozen desserts—no ice cream maker required.

Like the striped pops from the ice cream truck—without the artificial flavors and colors.

At San Francisco's Contigo, chef Brett Emerson created this muddled soda to showcase the small, sweet strawberries he finds at the farmers’ market.

Pavlova is Australian for "big meringue topped with stuff" (typically berries and whipped cream).

Bobby loves biscuits soaked in gravy, and he loves cake soaked in berry juice, so you can bet he’s always loved Mama’s shortcake. Our version ups the ante with some fluffy pink strawberry whipped cream that is so pretty that you just know it’s going to taste like heaven.

In Sicily, the long-ago homeland of immigrants who first brought cassata cake to America, the cake often has candied fruits, citrus liqueurs, and a glazing of marzipan.

Fresh ginger gives this a zesty kick.

All-American strawberry shortcake goes modern with a hit of balsamic vinegar and a dash of black pepper. Making the biscuits square instead of round is quicker and easier than using a biscuit cutter. Plus, you won’t have to reroll the dough, which can make the biscuits tough.

This simple dessert is completed in the freezer—no ice cream maker required. Feel free to use your favorite red wine in this recipe, but keep in mind that a lighter-style wine (like Beaujolais) will really let the strawberries shine. If you choose a deeper red, such as Merlot or Zinfandel, the strawberry flavor will be less pronounced.

Kenna Jo created this recipe "to use a surplus of strawberries." She said it "brings a fresh and sweet take on traditional barbeque sauce." It's fantastic over pork or chicken, and it also makes a great sauce to serve with corn bread. Kenna Jo calls that "Strawberry BBQ Shortcake."

This festive bubbly white sangria comes with a snack: Each glass is filled with sweet, fresh fruit. The recipe calls for Licor43, a Spanish liqueur that's flavored with vanilla.

Flavored creams (rose cream, geranium cream) served with berries are common in Britain. This take on the classic is a mix of drained yogurt and fromage blanc (fresh cream cheese). The soft, not too-sweet creams taste like a cross between an American-style pudding and a panna cotta. Keep in mind that the desserts need to chill at least eight hours.