photo by Danielle MacInnes on Stocksnap

By Chef Nancy Berkoff, EdD, RD

Fresh strawberries! It would seem that besides a good rinse with cold water, we don’t need to suggest anything else to enjoy the colorful, seasonal berry. However, after the initial welcome has evaporated, we may want to add a bit of jazz to our strawberry consumption.

Take advantage of fresh, sliced strawberries in cereals and fruit or vegetable salads, or muddle (mash a bit) and add to sparkling water, lemonade, iced tea, or smoothies. You can also purée the strawberries with vegan sour cream or cream cheese for a dipping sauce for cake or brownie cubes, toasted bagels, biscuits or corn bread, or melon slices.

If you’ve overbought your seasonal strawberries, rinse and de-leaf them. Freeze smaller berries whole and slice larger ones to be used later on in beverages, baking (muffin, cookie, or corn bread batter), or as a ready-to-enjoy, straight-from-the-freezer snack. You can also purée and then freeze, for future use in salad dressings, smoothies, sauces, and for a cold strawberry fruit soup.

For a strawberry fruit soup, you’ll want very ripe strawberries. If you don’t have enough, you can simmer the fresh berries in small amount of water on the stove, or microwave, covered (without water) for just a few minutes until the berries are soft. To serve about three people, place 2 cups soft strawberries, 1 cup vegan yogurt (plain or coconut-flavored works well, as does orange or strawberry), about ¼ cup almond milk (or plant milk of your choice), ¼ teaspoon vanilla extract, and about 1 teaspoon fresh orange, lime, or lemon zest into a blender cannister and blend until combined. Taste to see if any sweetening is needed; maple syrup or orange juice concentrate work well. The amount of milk used will be up to you, depending on how thick you would like the final product. Place processed strawberries into a large bowl (avoid metal), cover, and chill for at least an hour. To serve with an entrée, garnish with fresh mint and some chopped nuts, sesame seeds, or small cubes of fresh avocado. To serve as a refreshing, warm weather dessert, garnish with cookie crumbs, shredded coconut, carob chips or diced dried apricots, and sliced strawberries!

For a beautiful dessert, create a fresh strawberry pie or individual tarts. Prepare and chill a pie crust, individual tart crusts, or sliced biscuits or corn bread and place on individual dishes. Prepare the strawberry filling by cleaning and de-leafing fresh strawberries, leaving the smaller strawberries whole and halving or slicing the larger strawberries. Heat a small amount of maple syrup in a medium pot on the stove, about ½ cup maple syrup for 4-5 cups of strawberries. Stir in enough strawberries that can be coated and stirred; all the strawberries do not need to be heated. Place remaining strawberries into the pie crust, tart shells, or on one slice of cornbread or one half of a biscuit. Pour the coated strawberries, evenly divided, on top of the fresh. Serve warm or allow to chill in the refrigerator until ready to serve.

Another suggestion is simple strawberry compote: Place 4-5 cups of strawberries, 3 Tablespoons dry vegan sweetener, and 1 Tablespoon fresh lemon or lime juice in a large pot. Cook on medium heat, stirring, until strawberries are soft and begin to fall apart. Remove from stove. Serve warm, or refrigerate, covered, until ready to use on fruit salads, hot or cold cereal, frozen desserts, or add to smoothies. If the compote is not as thick as you would like, you can pour off some of the liquid and allow to cool (cooling will help with the thickening) or even add a sprinkling of raisins or diced prunes, as the dried fruit will absorb some of the liquid and assist with thickening.