Strawberry

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.

Baked in a pie dish, this simple butter cake gets topped with fresh strawberries just before hitting the oven. Serve it warm—and make sure you have some whipped cream on hand.

The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.

A splash of vanilla and honey give this everyday smoothie just the right amount of sweetness.

Frozen berries, a dollop of peanut butter, and almond milk—plus a banana for creaminess and vanilla protein powder—blend into a delicious smoothie reminiscent of your favorite childhood lunchtime treat.

It’s pie without baking and an ice cream sundae without the fuss (not to mention the salted coconut crust). We call that a win-win-win.

A classic British dessert made of whipped cream, store-bought meringues, and fruit, this recipe is as easy to make as it is impressive. The meringues will soften as they sit, giving just the right amount of texture.

This refreshing beverage makes the most of peak-of-the-season strawberries. Look for the best you can find. You can skip the rose water, but its delicate flavor goes really well with berries and will add something special.

Matcha and sesame seeds take these strawberries to a place chocolate-dipped berries only dream of. You won't stop at just one.

We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.

Use this fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.

This fragrant and refreshing strawberry-gin drink has a secret ingredient: a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor and subtly creamy texture.

Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They're also versatile: You can make a version of this year-round with the same amount of peak-season fruit.