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Strawberries are by far my favorite summer treat, and it’s time to start picking them and making some sweet, delicious treats. I’ve shared a lot of strawberry recipes over the years, but I have more...

STRAWBERRY 

SWIRLED POUND CAKE

FOR THE CAKE:

1 stick salted butter, at room temperature, plus more for the pan 

1 c. frozen strawberries

1/4 c. strawberry jam

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. kosher salt 

1 1/2 c. granulated sugar

3 large eggs

1/2 c. sour cream

1 tsp. vanilla extract

FOR THE GLAZE:

2 Tbsp. salted butter

2 Tbsp. strawberry jam

2 oz. cream cheese, at room temperature

3/4 c. powdered sugar

2 drops red food coloring (optional)

Preheat the oven to 350º. Butter a 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides. 

For the cake: Combine the frozen strawberries, jam, and 2 tablespoons water in a small saucepan. Bring to a simmer over low heat and cook until the berries soften and begin to collapse, 2 to 3 minutes. Mash with the back of a fork and continue to simmer until thickened, 2 to 3 more minutes. Set aside to cool completely. 

Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Combine the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Beat on a medium-high speed, scraping down the sides of the bowl halfway through, until light and fluffy, about 3 minutes. With the mixer on low speed, beat in the eggs one at a time, incorporating each one before adding the next. Add the sour cream and vanilla and beat on high speed until smooth. Add the dry ingredients and beat on low speed just to combine, then increase the speed to high and beat just until smooth and light, about 15 seconds. 

Scrape half of the batter into the pan and smooth into an even layer. Dollop about half of the strawberry mixture over the top and swirl gently with a butter knife. Repeat with the remaining batter and strawberry mixture. Bake until a toothpick inserted into the center comes out clean, 1 hour 15 minutes to 1 hour 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cake from the pan, transfer to the rack, and let cool completely.

For the glaze:  Combine the butter and jam in a small saucepan and melt over low heat, stirring until smooth. Whisk in the cream cheese until smooth, then whisk in the powdered sugar to make a smooth, thick glaze. Whisk in the food coloring, if desired. Drizzle over the cooled cake and let set at room temperature, at least 1 hour. 

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STRAWBERRY MUFFINS

Nonstick cooking spray

2 1/2 c. all-purpose flour

1 c. granulated sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. melted unsalted butter, cooled

2 large eggs, room temperature

1/2 c. plain yogurt, room temperature

2 tsp. vanilla extract

2 c. chopped strawberries, divided    

Preheat oven to 375°. Line 12 regular muffin tips with paper cups, and spray cups with nonstick cooking spray.

Stir together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.

Whisk together the melted butter, eggs, yogurt, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients; stir together just until combined. Fold in 1 1/2 cups of the strawberries. (Batter will be thick.)

Using a 2 1/4-inch scoop, drop a level scoop of batter into each lined muffin cup. Top scooped batter evenly with the remaining 1/2 cup berries; sprinkle with turbinado sugar, if desired.

Bake until tops are golden brown and wooden pick inserted in the center of a muffin comes out clean, 20 to 22 minutes. Serve muffins with strawberry butter, if desired.

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STRAWBERRY & GOAT CHEESE CROSTINI

1 c. strawberries, diced

1 1/2 tsp. sugar

1 small loaf French bread, cut into twelve ½ -inch-thick slices

2 Tbsp. olive oil

4 oz. goat cheese, at room temperature

12 fresh mint leaves, chopped

Balsamic glaze, for drizzling

Preheat the oven to 425˚. Combine the strawberries and sugar in a medium bowl and set aside.

Lay the bread slices on a baking sheet and brush with the olive oil. Bake until toasted, 5 to 7 minutes. Allow the bread to cool slightly on the pan, about 5 minutes.

Spread the goat cheese on the crostini and top with the strawberries. Sprinkle with the mint and drizzle with the balsamic glaze.

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HOMEMADE STRAWBERRY SHORTCAKE ICE CREAM BARS

1 pt. strawberry ice cream

1/4 c. strawberry preserves

1 pt. vanilla ice cream

1 5.25-ounce package crispy sugar cookies

1 0.8-ounce package freeze-dried strawberries

Scoop the strawberry ice cream into a large bowl. Stir until spreadable. Fold in the strawberry preserves until just streaked through, 3 or 4 folds.

Scoop the vanilla ice cream into another large bowl. Stir until spreadable.

Spoon 1 ½ tablespoons of the strawberry mixture into the bottom of 8 (⅓-cup) popsicle molds. Spoon 1 ½ tablespoons of the vanilla mixture into each mold. To create a marbled effect, alternate adding the strawberry mixture and the vanilla mixture until the molds are full. Use a butter knife or a popsicle stick to swirl the mixture more, if you like.

Place the sticks into the popsicles and freeze until solid, 4 to 6 hours.

In a large zip-top bag, place the sugar cookies. Using a rolling pin, crush the cookies until rice-sized (some big crumbs are nice, do not turn to powder). Transfer the crushed cookies to a shallow dish. Place the freeze-dried strawberries into the same bag and crush until rice-sized (a few bigger pieces are okay). Transfer to the same shallow dish with the cookie crumbs and stir to combine.

Run the ice cream molds under warm water to loosen. Gently wiggle the popsicle out of the mold. Press the bars into the cookie and strawberry mixture to coat all over.

Eat immediately or place on a cookie sheet and freeze until solid, 30 minutes. Wrap the bars in plastic wrap or aluminum foil and store in the freezer for up to 1 month.

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TFD: “I fear not the man who has practiced 10,000 kicks once, but I fear the man who has practiced one kick 10,000 times.” – Bruce Lee

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