When thinking about what can satisfy your sweet tooth, there are few more flexible or beloved options than strawberries. These vibrant-colored, juicy fruits make any dessert instantly irresistible.
You can enjoy them in many different ways, from old classics to new twists on old favorites; so don’t worry about running out of ideas for how to use this versatile fruit!
Out of all the strawberry desserts we’ve found (and trust us when we say there were a lot), these 16 recipes best showcase its natural sweetness as well as its ability to work with various flavors and textures.
As it turns out, strawberries go well with just about everything. They pair beautifully alongside other ingredients like chocolate or citrus; even cream cheese finds itself becoming best friends forever when mixed together alongside these bright red berries!
This means that, no matter what mood you’re in or what time of year it is, there will always be some type of strawberry dessert which can satisfy every craving imaginable.
We hope this list and recipes helps inspire new ideas for using strawberries within desserts !
The 16 Best strawberry desserts and recipes
1. Strawberry Shortcake
My favorite dessert is a fresh, colorful, fruity one that I used to enjoy during summer holidays.
Whenever I look at this dessert, I feel positive energy because every time I eat it, I remember happy moments spent with my family. The combination of this desserts creaminess, juiciness and deliciousness stays on my tongue for ages.
You don’t need any special occasion for this dessert, it makes every day special.
Classic Strawberry Shortcake:
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter (cold, cut into small pieces)
2 cups fresh strawberries (sliced)
1 cup heavy cream (beaten to soft peaks)
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Mix together the flour and sugar in a large bowl. Cut in the butter until the mixture is the consistency of coarse crumbs.
Stir in 3/4 cup heavy cream until just combined (do not overmix). Drop dough by the spoonful on the baking sheet to make 8 to 10 shortcakes.
Bake for 12-15 minutes or until golden brown. Allow to cool completely on a wire rack.
Slice in half, layer with strawberries and dollops of whipped cream, then place the top on. Serve immediately.
2. Strawberry Cheesecake
The strawberry cheesecake is an irresistible combination of creamy, tangy and sweet.
My favorite part is the bite where the creamy cheesecake filling meets the fresh tartness of ripe strawberries, and is finished off with the slightly crunchy sugar-coated graham cracker crust.
Strawberry cheesecake is the ideal dessert that can serve as the centerpiece of any meal.
From its beautiful red strawberries that catch the eye to its delightful combination of flavors, it is sure to satisfy all tastes.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
16 oz (2 cups) cream cheese, softened
1/2 cup granulated sugar
1 cup fresh strawberries, hulled and pureed
Instructions
Preheat oven to 325°F (163°C). Mix graham cracker crumbs with melted butter.
Press into springform pan on bottom.
In a large bowl, mix cream cheese and sugar until smooth.
Blend pureed strawberries into the cream cheese mixture until fully incorporated.
Pour the mixture over the crust in the springform pan and smooth the top.
Bake for 45-50 minutes, then let cool in the tin before refrigerating for at least 4 hours or until set. Top with fresh strawberries before serving Adapted from Trust Me, I’m a Chef (2011) by Gordon Ramsay.
3. Strawberry Tart
Strawberries are among my favorite foods of all time, but if you combine them with a buttery, flaky pastry crust, it’s pure alchemy. In each bite, juicy, sweet strawberries and a smooth custard filling come together perfectly tart and sweet.
The bright red, glossy top is almost too pretty to eat — almost. Whether served up as an indulgent dessert or alongside a cup of tea during your afternoon break, this tart captures all the best of sweet summer days in each slice.
Strawberry Tart
Ingredients
1 pre-made tart shell
1 cup pastry cream
1 pint fresh strawberries, hulled and sliced
1/4 cup apricot jam
2 tbsp water
Instructions
Bake the pre-made tart shell according to the package instructions.
Let it cool completely.
Spread the pastry cream evenly over the cooled tart shell.
Arrange the sliced strawberries on top of the pastry cream in a circular pattern.
In a small saucepan, gently melt and combine the apricot jam and water on the stovetop over low heat.
Glaze the strawberries by brushing the mixture of melted apricot jam over them. Cover and refrigerate until ready to serve.
4. Strawberry Ice Cream
Nothing hits the spot quite like a bowl of strawberry ice cream. The brisk and invigorating taste of strawberry ice cream reminds me of scorching summers in my childhood spent spooning crispy ice cream and savoring mouthfuls of fresh juicy strawberries.
The strawberry ice cream tastes perfectly sweet with a nice tart finish and there are not many that dislike this taste.
Ingredients
2 cups fresh strawberries, hulled and sliced
3/4 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla extract
Instructions
Put the strawberries in a bowl, sprinkle with sugar and let sit 10 to 15 minutes so the juices come out.
Puree the macerated strawberries in a blender until smooth.
Mix together the strawberry purée, heavy cream, whole milk and vanilla extract in a large bowl.
Pour into ice-cream machine and churn according to manufacturer’s instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
5. Strawberry Pavlova
When I think of desserts, I think of the most delicious food in the world: Strawberry Pavlova. Nothing is better than the chance to enjoy that crisp shell of a meringue with a soft, marshmallow-like interior and to add fresh strawberries to it.
This dessert is the one to serve to everyone you care about. It not only looks wonderful but delivers a fantastic mix of textures and taste – the sweetness of the meringue and the sour taste of the strawberries goes perfectly together.
Ingredients
4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
2 cups fresh strawberries, sliced
Instructions
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
Whisk the whites in a very-clean bowl to ‘soft peaks’ and add the sugar a little at a time, whisking until the mixture is glossy.
Gently fold in the vinegar and cornstarch until just incorporated.
Shape into a 9-inch circle on the prepared baking sheet, with a well or indentation in the middle.
Bake for 45 minutes, until the outside is set.
Turn off the oven and let the pavlova stay inside for at least three hours.
Put in a pre-heated oven at 150°C, and bake for 60 minutes, then turn off the oven and leave the Pavlova to cool inside with the door ajar. When you’re ready to serve it, cover in strawberries.
6. Strawberry Mousse
Light and fluffy, it is the ideal way to exploit the delicious fruitiness of fresh strawberries.
I love the way it is both sweet and tart, how it melts on the tongue in a creamy rush of flavor. I also love its versatility: it can be dressed up for a fancy dinner party, or kept simple for a quick treat.
Strawberry Mousse Recipe:
Ingredients
1 cup fresh strawberries, hulled and chopped
1/4 cup granulated sugar
1 teaspoon lemon juice
1 cup heavy cream
1 teaspoon vanilla extract
Instructions
Puree the strawberries in a blender until smooth, then strain to remove seeds. -Puree the strawberries and pass through a fine sieve.
Stir in the sugar and lemon in a bowl until well combined.
Meanwhile, beat the heavy cream and vanilla in a separate very cold bowl to very stiff peaks.
Let the mixture cool slightly, then pour . Place in the refrigerator for at least a few hours to chill and serve cold.
Gently fold the strawberry mixture into the whipped cream until fully incorporated.
Divide the mixture into serve cups and chill for at least 2 hours before serving.
7. Strawberry Trifle
The rustic and delicious traditional dessert of strawberries, custard, whipped cream, sponge cake … need I say more?
I love the blending of flavors, as well as the interplay between textures that make this dessert not only a thing of beauty, but a thing of mouth-watering indulgence!
Ingredients
1 pound fresh strawberries, hulled and sliced
2 cups vanilla pudding (store-bought or homemade)
1 cup heavy cream
1/4 cup granulated sugar
1 store-bought pound cake, cut into cubes
Instructions
Prepare Whipped Cream: Whisk the heavy cream with granulated sugar until stiff peaks form.
Layer Pound Cake: Put a layer of pound cake cubes at the bottom of the trifle dish.
Add Pudding: Spoon a layer of vanilla pudding over the pound cake.
Add Strawberries: Top with a layer of sliced strawberries.
Repeat and Top: Repeat that process and add one more layer of strawberries, with the top layer being whipped cream. Top with a few more strawberries for garnish.
Put in the fridge for an hour before serving.
8. Strawberry Sorbet
It’s such a nice, refreshing treat during the warmer part of the year, and it’s not totally sweet. It has just a subtle tartness to it that makes it perfect for dessert, or as a pretty palate-cleanser at the end of a meal.
I love the red color of it, and the fresh, juicy fruitiness of it. I also love that it’s such a simple recipe made of fairly pure ingredients.
Strawberry Sorbet recipe:
Ingredients
1 lb fresh strawberries, hulled
1 cup granulated sugar
1/2 cup water
1 tbsp lemon juice
Pinch of salt
Instructions
Prepare Strawberries: Puree the hulled strawberries in a blender until smooth.
Make Syrup: In a saucepan, heat up equal parts sugar and water until the sugar is dissolved totally to make simple syrup.
Let cool.
Swirl: Blend the strawberry puree, simple syrup, lemon juice and a pinch of salt to together in a bowl.
Chill Mixture: Refrigerate the mixture for at least 2 hours or until thoroughly chilled.
Freeze: Pour partially frozen mixture into an ice-cream maker and churn to sorbet consistency according to the maker’s directions.
Transfer to a container and freeze for a few hours before serving.
9. Strawberry Creme Brulee
The dessert I make is a silky custard with a thin, crisp shell of caramelized sugar. I like to serve it with sweet-tart ripe strawberries that cut the dessert’s sweetness.
Strawberry Creme Brulee
Ingredients
2 cups heavy cream
1 vanilla bean, split and scraped
5 large egg yolks
1/2 cup granulated sugar, plus extra for caramelizing
1 cup fresh strawberries, chopped
Instructions
Heat Cream Vanilla1 cup heavy cream1 vanilla bean (split and scraped)1. Scald the heavy cream and vanilla bean (seeds included) in a saucepan on medium heat.
Stir frequently.2. Remove the pan from heat and steep for 15 minutes.
Prep Egg Mixture: In a bowl, whisk together egg yolks and 1/2 cup sugar until pale and creamy.
Scale Up Mixtures: Gradually pour the warm cream into the egg mixture, whisking continuously so the eggs don’t cook.
Add Strawberries: Divide the chopped strawberries between the ramekins and pour the custard mixture over them. -Bake Caramelize: Place ramekins in a baking dish.
Add very hot water to the dish and pour so that the water level is about halfway up the sides of the ramekins. Bake at 325°F (160°C) for 40-45 minutes.
Cool, chill for at least 2 hours, dust with sugar and caramelize with a kitchen torch just before serving. Enjoy your Strawberry Creme Brulee!
10. Strawberry Parfait
Honestly, I can’t think of anything I’d rather eat for dessert than a perfectly made strawberry parfait.
The creamy heavenliness of the whipped cream or heavy cream topped with the juicy freshness of the strawberries, and the crunchiness of the granola combined is a perfect example of the contrast in textures and flavors.
Strawberry Parfait Recipe
Ingredients
2 cups fresh strawberries, hulled and sliced
1 cup Greek yogurt (vanilla or plain)
1/4 cup granola
2 tablespoons honey
Fresh mint leaves for garnish (optional)
Instructions
Layer Strawberries: Place a few strawberry slices at the bottom of each serving glass.
Add Yogurt: Spoon a layer of Greek yogurt over the strawberries.
Drizzle Honey: Drizzle a small amount of honey over the yogurt.
Add Granola: Sprinkle a layer of granola on top of the honey.
Repeat Layers – finale with strawberry garnish: Repeat the layering process, taking care to top off with a few strawberry slices. Garnish as you wish with fresh mint leaves.
Serve immediately.
11. Strawberry Milkshake
Certainly, I do not believe that there is another beverage that so effectively embodies the flavors and smells of summer’s season. The strawberry milkshake is a marvelous crimson drink whose scent is filled with the sweet fragrance of ripe strawberries.
Ingredients
1 cup fresh strawberries, hulled and sliced
1 cup vanilla ice cream
1 cup milk (whole or 2% is best)
1 tablespoon sugar (optional, adjust to taste)
Whipped cream and strawberry slices, for garnish (optional)
Instructions
Place the fresh strawberries, vanilla ice cream, and milk into a blender.
Sugar to taste (it will depend on the sweetness of the strawberries).
Blend on high until everything is blended until smooth and you don’t see any big chunks of strawberries anymore.
Pour the milkshake into a chilled glass for the best experience.
Decorate the top with whipped cream and a strawberry slice, and eat at once.
13. Strawberry Jam Tarts
There’s just something satisfying about biting into a pastry where the crust is crisp and pretty, and you’ve got this buttery, home-made jam.
Ingredients
1 pack of pre-made shortcrust pastry
1 cup strawberry jam
1 egg (beaten, for egg wash)
1 tbsp granulated sugar
Fresh strawberries (optional, for garnish)
Instructions
Preheat the oven to 180°C (350°F) and grease a tart tin.
Roll out the shortcrust pastry and cut circles to fit the tart tin; press each pastry circle into it.
Spoon 1-2 teaspoons of strawberry jam into each pastry case.
Brush the edges of the pastry with beaten egg and sprinkle with granulated sugar.
– Bake for 15 minutes and 20 minutes or until the pastry is golden brown; allow to cool and decorate with fresh strawberries if you desire.
14. Strawberry Eclairs
I love Eclairs delicate texture and taste: soft mellow choux pastry, fresh cream and the shiny glaze.
This is a wonderful idea for a dessert or afternoon tea.
Ingredients
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1 cup fresh strawberries, sliced
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. – in a saucepan, bring water and butter to a roiling boil, then add flour and keep stirring with a wooden spoon until your concoction forms a ball.
Set aside and beat in the eggs one at a time until smooth. Transfer to a piping bag and pipe 4-inch lines onto the baking sheet.
Bake for 20-25 minutes or until golden brown. Let cool on a wire rack.
– Pipe the cooled eclairs with sliced strawberries and your favourite cream filling and dust with strawberry glaze or powdered sugar, add slices Strawberry’s to the topping.
15. Strawberry Scones
For me, there’s nothing better than eating a warm, newly baked scone, especially a scone with lots of sweet strawberries. With every bite, you get the butteriness and the juiciness of the fruit.
You can eat it with a cup of tea in the morning or have it in the afternoon.
Strawberry Scones Recipe:
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1/2 cup chopped fresh strawberries
1/2 cup heavy cream
1 tablespoon baking powder
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, and baking powder.
Gently fold in the chopped strawberries into the flour mixture.
Stir in the heavy cream until the dough starts to come together.
Turn out onto a lightly floured work surface, pat into a disk, cut into wedges, and bake 15-18 minutes, until golden brown.
16. Strawberry Macarons
Delicate, delicious, and pretty as can be, I’m of the opinion that the French macaron adds another dimension to any dessert. The sharp intense tang of strawberry jam caught in the crisp and chewy almond meringue coating as that cross-section slides between finger and thumb is a joy.
When I eat them with a cup of tea or serve them as a bite with a glass of wine, these little rounds do not go unnoticed.
Strawberry Macarons Recipe:
Ingredients
1 cup almond flour
1 ¾ cups powdered sugar, divided
3 large egg whites, at room temperature
¼ cup granulated sugar
¼ cup strawberry jam (for filling)
Instructions
Sift together almond flour and 1 ½ cups powdered sugar. Set aside.
Beat the egg whites until they hold soft peaks, then beat in the sugar in a slow stream until your egg whites are stiff.
Gently fold in the almond flour mixture until the batter flows like lava.
Smooth even discs of stew with a piping nozzle on to an oven tray lined with a sheet of greaseproof paper. Let sit for 30 minutes to develop a skin.
Bake at 300°F (150°C) for 15-18 minutes. Cool completely before filling with strawberry jam.
