What’s the best thing you’ve ever made with a pound of strawberries?

Whether you’ve picked up a perfect pint at the farmers market or opened a slightly-too-early clamshell from the store, we’ll show you how to coax the deepest, juiciest flavor from your summer strawberries—no matter where you got them or what shape they’re in.

By the end of this episode, you’ll:

1. Learn how to turn a pound of strawberries into show-stopping desserts like a giant sheet pan pastry or a tender, easy-to-make cake
2. Discover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarpone
3. Get inspired by summery ideas beyond dessert, like a fruity iced tea with an unexpected ingredient upgrade, and a way to use up those past-their-prime berries for a tangy, refreshing drink.

Hit play now and walk away with your new go-to strawberry recipe (or eight) before berry season passes you by!

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Links:

Strawberry summer cake via Smitten Kitchen, and her sheet cake version for when the 9” cake isn’t enough

Giant strawberry turnover (like a giant pop tart) by Yossy Arefi for NYT Cooking (unlocked)

Ina Garten’s Strawberry Country Cake

Double strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked)

Sonya’s strawberry tiramisu and watch her make it on ABC/KATU’s AMNW

Gabrielle Hamilton’s strawberry milk from her cookbook Prune, via Smitten Kitchen

How to make strawberry shrub with two separate techniques from Food52

Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries

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