Here are all the best strawberry recipes for enjoying those sweet ripe berries, from strawberry shortcake to smoothies to pie!

Strawberry recipes

Who doesn’t love strawberries? These ruby red bursts of summer flavor seem to be everyone’s favorite. They’re ideal for classic dessert recipes, from strawberry shortcake to crisp to pie. But you can use them for so much more! Try a refreshing strawberry salad with a tangy strawberry vinaigrette, blend them into smoothies and margaritas, make a sauce for waffles or bake them into muffins. We’re getting hungry just thinking about it, so let’s get to the list!

And now, our top strawberry recipes!

Buy ripe, in season strawberries!

If you live in the US, you can buy strawberries at the grocery store any time of the year. But out of season, most grocery store strawberries are devoid of flavor: tart and mealy! When strawberries are in season, they are exponentially tastier than buying out of season berries flown across the country!

Strawberries are best in the summer months in the US, or check for local berries from a farmers market. My first time biting into a local strawberry here in Indiana was transcendental. It was a bite of the purest pure strawberry flavor I had ever tasted. THIS is what a strawberry is supposed to taste like, I realized! These strawberry recipes taste great with any strawberries. But if you use sweet, ripe local strawberries, they will taste extraordinary.

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Strawberry Crumble

20 Strawberry Recipes: Crumble & More!


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This strawberry crisp is the only recipe you need! The big berry flavor and crumble topping make a recipe you’ll bake up again and again.


Ingredients

Scale

For the filling

  • 2 pounds strawberries, fresh or frozen (about 6 ½ cups whole)
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon orange zest* (or ½ teaspoon lemon zest)
  • 1 tablespoon vanilla extract

For the crumble / crisp topping

  • ¾ cup old fashioned oats
  • ½ cup all purpose flour or almond flour
  • ⅓ cup granulated sugar
  • ½ teaspoon cinnamon
  • ¼ cup chopped walnuts or pecans (optional)
  • ¼ teaspoon kosher salt
  • 6 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling: Quarter the fresh berries. Or if using frozen, run the berries under warm water for about 1 minute in a strainer (they will still be mostly frozen but starting to thaw on the outside). Then mix with the filling ingredients in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  3. Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, nuts (if using) and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  4. Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers.

Notes

*For a very forward orange flavor, use ⅓ to ½ teaspoon orange zest.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Strawberry Recipes

Looking for more strawberry recipes?

Here are a few more of strawberry recipes to keep your gears turning:

Last updated: March 2021

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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