3 Scrumptious Strawberry Recipes

Strawberry Shortcake RecipesSweet, juicy, and tasting of summer, strawberries are one of America’s most loved fruits. And while they don’t come into season until late spring in northern regions, California and Florida get to enjoy strawberries ahead of everyone else. In these states, fresh strawberries can be found as early as January!

To help you enjoy the best of the season, we’ve come up with three delicious strawberry recipes. Head to your local U-Pick or farmers market, get some fresh strawberries, and try one of these easy and delicious recipes.

Celebrate Strawberry Season with 3 Strawberry Recipes

Strawberry Shortcake

Strawberry shortcake is a dessert that screams summer. Fresh berries, flaky biscuits, and cool whipped cream come together for a simple, refreshing treat. To make this one of the easiest strawberry recipes, we’re using the shortcut of refrigerated biscuit dough. If you’re ambitious, however, feel free to make biscuits or sponge cakes from scratch!

Recipe borrowed from Pillsbury.

Biscuit ingredients

  • 1 can (10.2 ounces) refrigerated buttermilk biscuits (five biscuits)
  • 2 tablespoons butter, melted
  • ¼ cup sugar

Strawberry ingredients

  • 1 ½ pints (3 cups) strawberries, sliced
  • 1/3 cup sugar

Whipped cream ingredients

  • ½ cup whipping cream
  • 2 tablespoons sugar
  • ¼ teaspoon vanilla extract


  1. Heat oven to 375 degrees F. Separate the dough into five biscuits and dip the tops and sides of each biscuit in butter, then in the ¼ cup sugar. Place biscuits on ungreased cookie sheet. Bake for 13-17 minutes, or until golden brown. Let cool for five minutes after baking.
  2. In a medium bowl, mix strawberries and 1/3 cup sugar. Set aside.
  3. In a chilled metal bowl, beat whipping cream and two tablespoons sugar with a hand mixer on high until soft peaks form. Gently beat in vanilla.
  4. To serve, split biscuits and place on individual dessert plates. Top with whipped cream and strawberries.

Strawberry Freezer JamStrawberry Freezer Jam

Many jams take a bit of work and skill to get right. But freezer jam is as easy as can be. This is one of our favorite strawberry recipes and it can be used in many ways. Whether spread on toast, stirred in yogurt, or drizzled on ice cream, strawberry freezer jam will add a taste of summer.

Recipe borrowed from Betty Crocker.


  • 1 quart (4 cups) strawberries, halved
  • 4 cups sugar
  • ¾ cup water
  • 1 package (1 ¾ ounces) powdered fruit pectin


  1. Mash strawberries by hand or in a food processor until slightly chunky, but not pureed. This should produce two cups of crushed strawberries. Mix the strawberries and sugar in a large bowl. Let stand at room temperature for 10 minutes, stirring occasionally.
  2. Mix water and pectin in a 1-quart saucepan. Bring to a boil, stirring constantly, and let boil for one minute while stirring. Then, pour the hot pectin mixture over the strawberry mixture and stir constantly for three minutes.
  3. Immediately spoon the mixture into freezer-safe containers, leaving a ½-inch of space in each container for steam and expansion. Wipe the rims of the containers clean and seal. Let stand at room temperature for 24 hours.
  4. Store the jam in the freezer for up to 12 months, or in the refrigerator for three weeks. Thaw frozen jam in refrigerator and stir before serving.

Strawberry Poppy Seed SaladStrawberry Poppy Seed Salad

Ever enjoyed a refreshing summer salad with strawberries, chicken, and a sweet, tangy dressing? Try out this sweet and savory lunch at home instead of visiting a restaurant. It’s healthy, delicious, and a great way to put freshly picked strawberries to use.

Recipe borrowed from Taste of Home.

Salad ingredients

  • ¼ cup sugar
  • 1/3 cup slivered almonds
  • 1 bunch romaine, torn
  • 1 small onion, halved and thinly sliced
  • 2 cups strawberries, halved
  • (Optional) 1 pound cooked, shredded chicken

Dressing ingredients

  • ¼ cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon sour cream
  • 1 tablespoon milk
  • 2 ¼ teaspoons cider vinegar
  • 1 ½ teaspoons poppy seeds


  1. Cook sugar in a small, heavy skillet over medium-low heat, stirring constantly, until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool.
  2. Place romaine, onion, and strawberries in a large bowl. Whisk together dressing ingredients and toss with salad. Break candied almonds into pieces and sprinkle over salad. Top with chicken, if using, and serve immediately.


With strawberries coming into season in California and Florida, it’s time to get cooking. Give these scrumptious strawberry recipes a try and pass this post along to another home chef!

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