This youngster is happy with the results of her strawberry picking.

This youngster is happy with the results of her strawberry picking.

Mix butter and sugar until smooth. Add vanilla and eggs. Beat until light and fluffy. Add sifted flour, baking powder and salt.

Beat until smooth. Add milk. Batter should be heavy. Turn into a greased and lightly floured 10-inch torte pan. With a spoon, ease the batter into pan ridges. Bake at 325 F for 20 minutes. Remove from oven and turn torte upside down. The indentation will be on top. Cool and fill with fresh strawberries and whipped cream. Note: You can also use pie fillings in the indentation.

1 pint-size strawberry Danish mix (found in most bulk food stores)

To use, put in saucepan, whisking:

2 cups crushed fresh or frozen strawberries

This goes good with plain yogurt or ice cream.

1 quart fresh or frozen strawberries

1 (8-ounce) package cream cheese, softened

Heat strawberries to a rolling boil. Add Jell-O and mix well. Add softened cream cheese to strawberries and Jell-O mixture. Mix until well-blended.

Mix well. Refrigerate overnight; serve.

Note: You can garnish this with fresh strawberries.

Place oven rack in center of oven. Draw 12 (3-inch) circles on two pieces of parchment. Invert paper on baking sheets.

In a medium bowl, beat with a mixer until soft peaks form:

Then, add 1 tablespoon at a time:

Beat on high after adding each tablespoon until stiff peaks form (tips stand straight).

Sift over mixture. Fold in gently. Spread mixture on circles on paper. Note: If you like, swirl into each:

Bake 45 minutes at 250 F (do not open door)

Turn off oven. Let cookies stand in closed oven 1 hour.

I haven’t tried this recipe yet, but want to.

1/2 cup lemon juice (ReaLemon OK)

Blend all together in blender until smooth. Serve immediately.

Mix crushed graham crackers, melted butter and sugar. Line dish.

Beat egg whites until stiff; add sugar gradually. Add vanilla. When well-beaten, add crushed strawberries. Beat well. Add whipped cream. Pour into graham cracker-lined dish. Freeze.

Blend for a few seconds. Pour into containers. This freezes well.

This is simple but the best.

1 pound strawberries, fresh or frozen

Preheat oven to 450 F. Toss the strawberries in a bowl with the sugar and vinegar. Transfer to a rimmed baking sheet. Roast the berries for about 15 minutes, stirring every 5 minutes until soft.

Enjoy with shortcakes, crepes, pancakes, over ice cream or with custards.

1-1/2 cups of fresh strawberries, diced

3 tablespoons cold butter, diced into cubes

Preheat oven to 350 F. Grease an 8x8-inch pan and line with parchment paper, if desired.

To prepare strawberry filling, in a small saucepan, whisk together 1/4 sugar and cornstarch. Stir in cold water and lemon juice, add diced strawberries. Stir over medium heat, just until it reaches a light boil. Reduce heat to low and cook 1 minute more, stirring constantly. Remove from heat and let cool.

Prepare crumb topping. Mix flour, sugar and butter in a bowl and blend with pastry blender. Add brown sugar, stir with a fork and set aside.

For the cake, stir together flour, baking powder, baking soda and salt in a bowl.

With a mixer, beat butter and sugar for several minutes until pale and fluffy. Mix in egg and vanilla, and then stir in sour cream. Add the dry ingredients, alternating with buttermilk in two separate batches until just combined. Do not overmix.

Evenly spread slightly more than half of the cake batter into a greased 8x8-inch baking dish. Spoon strawberry mixture over the batter layer and gently spread evenly. Dollop remaining cake batter by the spoonful over the strawberry mixture and gently spread into an even layer. Sprinkle the crumb topping evenly over the top of the cake.

Bake at 350 F for 50-55 minutes or until a toothpick inserted into the cake comes out clean. Allow it to cool slightly before serving.

1-1/2 tablespoons fresh lemon juice

In a medium-bowl, mix whipped cream on high until soft peaks form. Fold in yogurt, zest and lemon juice. Wash strawberries and serve with dip. Refrigerate up to 2 hours before serving.

1 cup fine cookie crumbs such as shortbread, vanilla or graham cracker crumbs

1 cup fine ground nuts such as hazelnuts, pecans or almonds

5 cups washed, hulled and halved strawberries

1 tablespoon fresh squeezed lemon juice

Combine cookie crumbs, ground nuts and melted butter in a small bowl. Stir until thoroughly blended. Spread in a well-buttered, 9-inch deep pie pan and press with fingertips to pack the mixture evenly on the bottom and up the sides of the pan. Form an even edge along the top. To set the crust, place in the freezer while preparing the filling.

For filling, in a medium-sized saucepan, combine strawberries, sugar, tapioca, butter and ground cinnamon. Stir over low heat until thickened (about 5 minutes). Remove from the heat and stir in lemon juice and vanilla. When cool, spoon into pie crust.

For topping, combine brown sugar, nuts, flour, cinnamon and melted butter in a small bowl. Stir to blend. Sprinkle over strawberry filling. Place pie on a baking sheet and bake in the 350-F oven for 45 minutes. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove from the refrigeration 30 minutes before serving.

8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

1 large egg plus 1 large egg white

(This makes about 4-1/2 cups topping.)

2-1/2 pounds strawberries, hulled (8 cups)

To make the shortcakes, first adjust oven rack to lower-middle position and heat oven to 425 F. Pulse flour, 3 tablespoons sugar, baking powder, and salt in food processor until combined, about 5 pulses. Scatter butter pieces over top and pulse until mixture resembles coarse cornmeal, about 15 pulses; transfer to large bowl.

In separate bowl, whisk half-and-half and whole egg together. Add half-and-half mixture to flour mixture and stir with rubber spatula until large clumps form. Turn mixture onto lightly floured counter and knead lightly until dough comes together.

Using your fingertips, pat dough into 9x6-inch rectangle about 1 inch thick. Cut out 6 biscuits using floured 2-3/4-inch biscuit cutter. Pat remaining dough into 1-inch-thick pieces and cut out 2 more biscuits. Place biscuits on parchment paper-lined baking sheet, spaced 1 inch apart. (Raw biscuits can be refrigerated for up to 2 hours before baking.)

Brush top of biscuits with lightly beaten egg white and sprinkle with remaining 2 tablespoons sugar. Bake biscuits until golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Let biscuits cool on sheet for at least 10 minutes. (Baked biscuits can be stored at room temperature for up to 1 day.)

To make strawberry topping, crush 3 cups strawberries with potato masher in bowl. Slice remaining strawberries and, along with sugar, stir into crushed strawberries. Let sit at room temperature until sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours. Serve immediately.

To make the whipped cream, whip all ingredients on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.

Split each biscuit in half and place bottoms on individual serving plates. Spoon portion of topping over each bottom, then top with dollop of whipped cream. Cap with biscuit tops and serve immediately.

Cooler late-March weather will probably spell a later start for strawberries this year, but growers remain optimistic for a good harvest overall.

A recipe for a strawberry spinach salad with a healthy homemade dressing.

Columnist Joyce Bupp shares her joy of eating fresh strawberries in early June.

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