Strawberry

In spring, I like to make my own syrup in lieu of maple syrup, which I prefer in the fall and winter. The first berries of the season, which aren’t very sweet, are transformed by the golden caramel that melts into the firm fruit.

This recipe comes straight from my home in Alsace. My mom didn’t always have time to make fresh pastry cream, so she combined homemade strawberry jam, which we kept on hand, with fraises des bois. Those tiny, wild, sweet strawberries pair perfectly with the almond and vanilla sablé dough.

Beverly Bennett, also known as the Vegan Chef (veganchef.com), is a talented and creative cook. A number of her desserts are the ones most requested by my sons. When strawberries are lush and ripe, this is an easy way to create a light and healthy dessert in a flash. Please use ripe, juicy strawberries for this; it just isn’t the same if they’re rock-hard and barely red. Make this before dinner, and it will be ready by the time you want dessert.

Every time I bite into a piece of Banana Cream Pie (page 109), I immediately start thinking about banana splits. Shortly after coming up with the cream pie recipe, it occurred to me that with the addition of just a few more ingredients, I could re-create a classic banana split, which includes bananas, strawberries, and pineapple, ensconced in a cream filling. With a Marshmallow Fluff Whipped Cream topping, a sprinkle of walnuts, and a drizzle of hot fudge sauce, Ultimate Banana Split Pie is as close as you can get to the real thing. For best results, make this pie the day you intend on serving it so that the bananas do not turn and the juices don’t break down the cream.

This is a unique pie because it’s not baked, thus allowing the strawberries to hold their shape and maintain their delicious fresh taste. With its combination of fresh strawberries, cream filling, and a strawberry glacé on top, this pie is perfect for a picnic or potluck gathering. Please note that the glacé part of this recipe should be made at least 4 hours (and up to 4 days) before the rest of the pie so that it has time to set.

Using only cake flour produces a cupcake that has a pure-white crumb.

If fresh lavender is not available, you can use another fresh herb, such as rosemary or thyme. Half of a vanilla bean also works well.

You can also make this recipe in a fourteen-by-four-inch rectangular tart pan with a removable bottom. Roll out the dough to a sixteen-by-six-inch rectangle before fitting it into the pan; bake with parchment and weights for fifteen minutes, then remove parchment and weights and bake for eight to nine minutes more.

The icy strawberry filling in this pie is pleasantly complemented by the luscious whipped cream. The pie tastes just like a margarita—the tequila flavor adds quite a zing. The recipe calls for freezing the whipped cream on top of the pie, but you can also freeze just the strawberry part and add the whipped cream when you serve the pie.

This filling, which has a pleasant tartness, bakes up like a firm custard. The pie is at its best when served slightly warm. If it’s been in the refrigerator, 20 seconds in the microwave is all it takes to warm up a slice for that just-baked sensation.

On Mother’s Day, 2008, Mrs. Rowe’s Country Buffet sold out of its fifty-six strawberry pies—it’s become such an integral part of the local tradition. You must use fresh berries for this pie. Frozen ones would make the pie too runny. For variety, you can use any kind of fresh berry; just make sure the berry and the flavor of gelatin complement one another.

This fruit-flavored buttercream is made using the same technique as Swiss meringue buttercream, so you can refer to the step-by-step photos on page 305 as you proceed.

It’s no secret that nearly everyone at Martha Stewart Living—especially Martha—loves meringue, and these billowy puffs, with their distinctive peaks and berries-and-cream filling, illustrate why. The cupcakes need to bake for about three hours, so plan accordingly. And avoid making meringues on a humid day, as they will never become crisp.

Chopped fresh strawberries are folded into the cupcake batter, and thin slices are added as a garnish for a pretty-in-pink treat. Strawberry buttercream (made with jam) ups the fruit-flavor ante, but sweetened whipped cream (page 316) is an easy and delicious alternative.

A familiar motif can inspire kitchen artistry: Here, a double-crust strawberry tart is adorned with a stylized bandanna pattern. Aspic cutters, available at baking-supply stores, are used to create the punched grid of tiny ovals and dots.

Handy no-fork treats win raves from kids for their lip-smacking taste; busy parents and other home cooks appreciate how easy they are to bake by the dozen. Once the dough is cut into rounds and pressed into mini-muffin cups, it is filled with a toss-together berry filling that becomes wonderfully jamlike during baking. Top each with a tiny dollop of whipped cream.

An all-time favorite fruit pie—strawberry-rhubarb—is utterly charming in miniature. These pielets would be welcome at a family reunion, graduation party, or other summer occasion. Baking the lattice-topped pies in mini muffin tins makes large batches easy to manage. If you’d like to serve the pielets à la mode, use a melon baller to form tiny scoops of ice cream.

Fresh figs and strawberries are favorite summer fruits that make a delicious pairing. Here, they are arranged in a pâte brisée shell, then surrounded by a hazelnut batter, which turns golden brown as it bakes. The batter is similar to frangipane, a classic filling for French pastries, notably pithiviers, and all manner of tarts; it is traditionally made from almonds, but other nuts are also common. Armagnac is a fine French brandy; Cognac or another top-quality brandy can be substituted.

This stunning dessert may be a showstopper, but its crust is remarkably simple; it’s an easy-to-make oversize almond macaroon. The strawberries are macerated in sugar and liqueur before arranging on the tart; if allowed to rest for a couple of hours, the airy base will begin to soak up some of the deliciously boozy syrup. Since it’s flourless, the galette is an excellent choice for Passover.

Strawberries are America’s favorite summer fruit, hands down. Here, a graham-cracker crust holds a luscious strawberry filling topped with swells of sweetened whipped cream. To make the filling sliceable, some of the berries are briefly cooked with a small amount of cornstarch (and cranberry juice, to enhance the color); the rest are stirred in off heat. The result is a pie with a fresh, true strawberry flavor—and all the crumbly, creamy qualities of the best icebox desserts.

Small puff-pastry squares make great vessels for summer fruits steeped in honey and fresh lime juice. The technique for making the shells is similar to that used to create the French pastries known as vol-au-vents (or “flying in the wind,” so called for their ethereal texture). Vol-au-vents are traditionally filled with savory fillings and served as a first course. Here, plums and strawberries fill the pastries for the last course; feel free to substitute other fresh berries or stone fruits, and to garnish each with a tiny dollop of whipped cream, if you wish.

Scrumptious yet easy to assemble, hand pies are baked in their own containers, so they travel well to picnics, bake sales, and potluck dinners. You don’t need a fork to eat one, or even a plate. Each is dainty enough to hold in your hand, and guaranteed to disappear in a few bites. But beyond the appeal of their size and portability lie the delicious components—in this case, a tender crust and tangy filling made from sun-dried strawberries and chunky preserves. You can also use fresh berries, if you prefer: Pair one tablespoon diced small strawberry, and one tablespoon of the jam for each pie; omit step 2.

This springtime stunner is gorgeous to behold—and very enjoyable to eat. Thinly sliced strawberries are laid in a concentric pattern atop a large round of pastry dough. Although the galette needs no embellishment, basil-infused cream lends a sophisticated touch to each slice.