Strawberry

Using frozen strawberries means no need for ice cubes. White rum adds just enough booze and fresh lime juice, bright acidity.

Studded with fresh strawberries and sprinkled with crunchy sugar, these tender-crumbed strawberry muffins are the best bake to wake up to.

Use it in yogurt, on ice cream, or smash a few big chunks onto buttered toast.

Crème brûlée is the perfect dessert to highlight the flavor of vanilla bean, and the strawberries act as a hidden little surprise when you crack the top.

The Gunshop Fizz gets its bang from two ounces, not dashes, of Peychaud’s bitters.

Nothing hits harder on a hot day than this nonalcoholic frappé: ruby strawberries, herbaceous basil, and tangy pineapple will quench your thirst. 

A secret ingredient helps all the flavors of this homemade strawberry milkshake shine (hint: you definitely have it in your pantry already).

These strawberry-and-wine cupcakes are scented with fresh berries and a kiss of bubbly in both the cake and the frosting.

This fuss-free strawberry cake is perfect for springtime snacking. You’ll want fresh strawberries—this is not the time for frozen.

Our favorite recipe for strawberry-rhubarb pie gets a crumb topping with cinnamon and brown sugar and a flaky, buttery bottom crust for the best of both worlds.

These pretty pink-and-white scones are dotted with blue or black poppy seeds.

This cloud-like cake has all the joy of angel food—but it uses the yolks too.

This star of this springtime spritz is an easy homemade rhubarb syrup.

This simple, classic recipe for strawberry shortcake takes just over an hour to make—and includes an easy trick for stabilizing whipped cream.

Strawberries and cream, but make it fancy (and in a cake).