Strawberry season is at its peak, which means it’s time to think about what to do with those beautiful red berries if you’re tired of eating them raw: pie, crostata, shortcake, clafoutis, galette, homemade jam… There are so many strawberries, so little time.
What’s the best way to store strawberries? Evan Kleiman gives you some tips.
Freshly baked or not, strawberry pie is the perfect summer treat. Photo by Reuben McFeeters/Unsplash
Strawberry Pie
Vintage Strawberry Pie
This recipe from Roxana Jullapat of Friends & Family makes one 9-inch pie or six 4-inch pies. Roxana prefers individual pies because the recipe doesn’t use much gelatin to hold the berries together, and larger pies don’t cut well. Get the recipe
Classic Strawberry Rhubarb Pie
Stephanie Shaken, winner of the 3rd Annual Good Food Pie Contest for her Classic Apple Pie, also knows how to make a fantastic strawberry rhubarb pie. Get the recipe
LA Times No Bake Strawberry Pie
former Los Angeles Times Test Kitchen chef Noelle Carter loves a summer pie where the fruit is simply piled high in the crust and drizzled in a glaze. She tosses fresh strawberries in a glaze made with fresh orange juice, rum, and a hint of mint. It’s perfect for a hot summer day. Get the recipe
No-bake strawberry and boysenberry pie
Here’s another no-bake recipe perfect for hot days, this one from Pat Poole. Get the recipe
Strawberry Custard Pie with Streusel Topping
“When I make fruit pies, I don’t measure the sugar because not all fruit is the same. I taste and add brown or white sugar,” says Hillary Neistat, former pastry chef at Wilshire Restaurant. She believes the best pies are made with the most perfect, beautifully flavorful fruit and have a flaky crust. She typically uses about five cups of fruit to make a nine-inch pie. Get the recipe
Strawberry Sour Cream Pie
This recipe was given to me by Patti Londre back in 2011. As you can probably guess from the title, it’s full of berries and sour cream. Get the recipe
Fresh Blueberry and Strawberry Pie (aka “It’s Still 4th of July Pie”)
If you live in Los Angeles, you know that the holidays are often the best time to be in town. The city transforms from its usual frenetic hustle and bustle into the bucolic, quiet, sun-drenched paradise it once was, and the serenity that comes to Los Angeles over the long weekend is almost divine. And the Fourth of July is the perfect time to make some red, white, and blue pie. Get the recipe
Easy strawberry and lemon curd pie
When you make a traditional fruit pie, you always have to wait. You have to chill the dough, bake the pie, and then chill it. There’s a way around this. Millicent Souris, How to Make Better Pie: Sweet and Savory Recipes with Flaky Pie Crusts, Toppings, and Everything in BetweenFor this crust, I use saltina and vanilla wafer cookies. Get the recipe
Brown cheese is used to make caramel and is served with strawberries and pancakes. Photo by Nevada Berg
Strawberry Dessert
Thin pancakes with strawberries and brown cheese caramel
Norway has five seasons, each with its own unique vibe, seasonal ingredients, and festivals—and Nevada Berg says Norway is home to the best strawberries. “These pancakes combine fresh sweetness with a caramel sauce made with traditional brown cheese, reminiscent of a Norwegian summer farm, where brown cheese, fresh fruit jam, and flat cakes similar to griddle cakes are a staple,” she writes. Get the recipe
Strawberry Shortcake
Kristin Moore of Little Flower Candy Company first shared this recipe with us back in 2003. Get the recipe
Huckleberry Strawberry Crostata
Zoe Nathan, who co-owns Huckleberry, Rustic Canyon, Milo & Olive and Sweet Rose Creamery with her husband, Josh Loeb, shared this recipe with us back in 2010. Get the recipe
Evan Kleiman’s Strawberry Rhubarb Galette
“Strawberries and rhubarb taste amazing together, but I’m not a huge fan of the texture of cooked strawberries,” writes Evan Klayman, who often pairs raspberries with rhubarb instead. But for this recipe, I rely on the wild flavor and texture of Mala Mala strawberries, and I’ve also cooked the rhubarb a little. Get the recipe
Jacques Pépin Crepes with Jam
In his book, Chef Jacques: The Traditions and Rituals of a ChefJacques Pépin fondly remembers cooking with his mother while growing up in pre-war France, and the heat, noise and chaos of her kitchen are some of the earliest impressions that inspired him to become a chef. Get the recipe
Strawberry Gratin
Strawberry gratin is similar to a clafoutis; Robert Wemischner mixes fresh bay leaves into the cream to add an earthy flavor. “This dessert has enough custard to hold the fruit together, and it can be made ahead of time, making it the perfect way to end a spring meal,” explains Wemischner. Get the recipe
Homemade strawberry jam is an easy way to embrace the flavors of the season. Photo by Sharon Waldron/Unsplash
Jams, preserves and pickles
Roxana Jurapat’s strawberry jam with orange blossoms
Roxana Jullapat of Friends & Family cuts down the sweetness of her strawberry jam by adding blood orange juice and orange blossom. Get the recipe
Strawberry jam
Former food editor Russ Parsons LA Timessays that with tasty berries and a good recipe, you can add a great side to your morning toast in the time it takes to prepare a pasta dinner. This recipe is by weight, using equal parts fruit and sugar. Get the recipe
Green strawberry pickles
Chef Ari Collender pickles unripe green strawberries to use in sweet and savory dishes, and he shares his master pickling liquid so you can make green pickled strawberries at home, too. Get the recipe
