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Indulge in the sweetness of summer with strawberry recipes that are perfect for every occasion! From refreshing drinks and desserts to crisp salads and smoothies, these recipes showcase the versatility of this beloved fruit.

Strawberry recipes
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Who doesn’t love strawberries? These ruby red bursts of summer flavor seem to be everyone’s favorite. They’re ideal for classic strawberry dessert recipes, from strawberry shortcake to crisp to pie. But you can use them for so much more!

Try a crispy refreshing strawberry salad, 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 taste tart and mealy. Ripe strawberries 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. These strawberry recipes taste great with any strawberries, but they’re at their best with sweet, ripe local strawberries.

Frequently asked questions

How do I choose the best strawberries for my recipes?

Look for strawberries that are bright red, plump, and fragrant. The caps should be green and fresh-looking. Avoid strawberries that are mushy, bruised, or have mold. If you’re picking your own strawberries, choose ones that are fully ripe and have a sweet aroma.

How should I store fresh strawberries?

To keep strawberries fresh for as long as possible, store them unwashed in the refrigerator. Place them in a single layer on a paper towel-lined container or plate to absorb any excess moisture. They will typically last for 3-5 days when stored properly.

Can I freeze strawberries?

Yes, strawberries freeze very well. Wash, hull, and slice the berries before placing them in a single layer on a baking sheet. Freeze for a few hours, then transfer the frozen berries to an airtight container or freezer bag. Frozen strawberries can be used in smoothies, sauces, or baked goods. Go to How to Freeze Strawberries.

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Strawberry Crisp

Strawberry Crumble
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Indulge in the sweetness of summer with strawberry recipes that are perfect for every occasion! From refreshing drinks and desserts to crisp salads and smoothies, these recipes showcase the versatility of this beloved fruit.

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

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.

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About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

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