Strawberry

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness.

Use store-bought meringues and skip the first step, if you prefer.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

This non-alcoholic summer drink is perfect for an all-day hang.

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

This sophisticated, elegant cake gets its flavor from elderflower and strawberry.

It’s airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.

A perfect use for that leftover can of chipotles in adobo hiding in the fridge.

Don't get us wrong: We love all strawberries equally. But there's a huge variety of fruit, from jam-worthy Seascapes to cream-ready Tristars--all included in this guide

Fragrant, juicy, and perfectly ripe, strawberries are gloriously in season right now. Yvette Van Boven works them into frothy drinks, tender biscuits, and even a bright summer salad

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.

The key to a tender biscuit is to handle the dough as little as possible.

If you don't have a bunch bowl, use a big glass vase--it's nice and tall and doesn't take up too much space on your table.