22 Easy Summer Strawberry Desserts

Summer and strawberries are a match made in dessert heaven! With their natural sweetness and vibrant red hue, strawberries bring a refreshing burst of flavor to any dessert. With their versatility, strawberries can be used in a variety of desserts ranging from simple frozen popsicles to intricate layered cakes. 

So, why not indulge in these 23 summer strawberry desserts and create some unforgettable moments this season? From fruity ice creams to decadent cakes, the possibilities are endless when it comes to incorporating this delightful berry into your summer treats. 

1. Copycat Wendy’s Summer Strawberry Salad

Copycat Wendy’s Summer Strawberry Salad takes the classic salad you love from the fast-food chain and elevates it with a homemade twist. It’s the perfect balance of fresh romaine lettuce, juicy strawberries, grilled chicken, and crunchy candied almonds, all drizzled with a tangy vinaigrette. 

Ingredients

• 1 head of fresh romaine lettuce, chopped
• 1 cup fresh strawberries, hulled and sliced
• 2 grilled chicken breasts, sliced
• 1/4 cup candied almonds
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup poppy seed dressing or balsamic vinaigrette

Instructions

1. Wash and chop the romaine lettuce, placing it in a large salad bowl.
   
2. Slice the strawberries and add them to the bowl with the lettuce.
   
3. Grill the chicken breasts until fully cooked, then slice them into thin strips and add them to the salad.
   
4. Sprinkle the candied almonds over the salad for a sweet, crunchy element.
   
5. Add crumbled feta cheese if desired, giving an extra burst of flavor.
   
6. Drizzle your choice of vinaigrette dressing, such as poppy seed dressing or balsamic vinaigrette, over the salad.
   
7. Toss everything together gently and serve immediately for a fresh, delightful meal.

2. Frozen Strawberry Yogurt Bark

Frozen Strawberry Yogurt Bark is the perfect combination of creamy, tangy yogurt and sweet, juicy strawberries, all frozen into a delightful treat. This easy-to-make dessert is not only refreshing but also healthy, making it a perfect summer snack. 

Ingredients

• 2 cups Greek yogurt (plain or vanilla)
• 1 1/2 cups fresh strawberries, diced
• 1 tablespoon honey (or to taste)
• 1/2 teaspoon vanilla extract (optional)
• A pinch of sea salt (optional)

Instructions

1. Line a baking sheet with parchment paper for easy removal after freezing.
   
2. In a mixing bowl, combine Greek yogurt, honey, and vanilla extract. Stir until smooth.
   
3. Spread the yogurt mixture evenly onto the prepared baking sheet, creating a smooth layer.
   
4. Scatter the diced strawberries over the yogurt mixture, pressing them gently into the surface.
   
5. Optional: Sprinkle a pinch of sea salt for added flavor contrast.
   
6. Place the baking sheet in the freezer and freeze for 3-4 hours or until the yogurt bark is completely firm.
   
7. Once frozen, break the yogurt bark into pieces and serve immediately, or store in an airtight container in the freezer for up to two weeks.

3. Grilled Strawberry Shortcake Skewers

Grilled Strawberry Shortcake Skewers are a fun and indulgent twist on the classic strawberry shortcake dessert. Perfect for summer barbecues or a quick outdoor treat, these skewers feature tender, grilled pound cake cubes paired with fresh strawberries.

Ingredients

• 1 pound cake, cut into cubes
• 1 cup fresh strawberries, hulled and halved
• 1/2 cup white chocolate chips
• 1 tablespoon heavy cream
• Whipped cream for serving

Instructions

1. Preheat the grill to medium heat and lightly grease the grill grates.
   
2. Thread the pound cake cubes and strawberry halves onto wooden skewers, alternating between cake and fruit.
   
3. Place the skewers on the grill and cook for about 2-3 minutes on each side, until the cake is golden and slightly charred, and the strawberries are softened.
   
4. While the skewers are grilling, melt the white chocolate chips in a heatproof bowl over a pot of simmering water or microwave in 20-second intervals, stirring between each interval. Stir in heavy cream until smooth.
   
5. Once the skewers are ready, remove them from the grill and drizzle the melted white chocolate over the skewers.
   
6. Top with a dollop of whipped cream and serve immediately.

4. Mini Strawberry Pavlovas

Mini Strawberry Pavlovas are delicate and elegant desserts that combine the crispy texture of meringue with the creamy smoothness of whipped cream and the fresh sweetness of strawberries. These individual-sized pavlovas are perfect for any summer occasion, offering a light and airy experience with every bite. 

Ingredients

• 4 large egg whites
• 1 cup caster sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 1/2 teaspoon white vinegar
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• Fresh strawberries, halved
• Strawberry sauce or syrup for drizzling (optional)

Instructions

1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
   
2. In a clean, dry mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
   
3. Gradually add the caster sugar, a tablespoon at a time, while continuing to beat the egg whites until stiff peaks form and the meringue becomes glossy.
   
4. Add the cornstarch, white vinegar, and vanilla extract, and gently fold them into the meringue mixture.
   
5. Using a spoon, spoon meringue onto the prepared baking sheet to form small, round mounds, creating a slight indentation in the center of each mound.
   
6. Bake the meringues in the preheated oven for 1.5 to 2 hours, or until they are crisp on the outside and soft on the inside. Turn off the oven and leave the meringues to cool completely inside the oven with the door slightly ajar.
   
7. While the meringues cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
   
8. Once the meringues are cooled, top each one with a dollop of whipped cream and garnish with fresh strawberries.
   
9. Drizzle with strawberry sauce or syrup for an extra burst of flavor and color.

5. No-Bake Summer Dream Strawberry Crunch Cheesecake

The No-Bake Summer Dream Strawberry Crunch Cheesecake is the ultimate summer dessert that combines the rich, creamy texture of cheesecake with the sweetness of fresh strawberries. With a buttery golden cookie crust and layers of smooth, strawberry-flavored cheesecake, it’s topped with a crunchy, sweet crumble that gives every bite a delightful texture. 

Ingredients

• 1 ½ cups graham cracker crumbs or crushed golden cookies
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups heavy cream
• 1 cup strawberry puree (or blended fresh strawberries)
• 2 tbsp strawberry jam or jelly (optional, for added sweetness)
• Fresh strawberries, for topping
• ½ cup crushed golden cookies or graham crackers, for topping

Instructions

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until well mixed, and then press the mixture into the bottom of a springform pan. Use the back of a spoon to press it down firmly. Place the pan in the refrigerator to chill while preparing the filling.
   
2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined. Add the strawberry puree and mix until the filling is smooth.
   
3. Whip the cream: In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
   
4. Assemble the cheesecake: Spoon the cheesecake filling into the prepared crust and smooth the top with a spatula. Cover the cheesecake and refrigerate for at least 4 hours or overnight until it’s firm.
   
5. Prepare the topping: Before serving, top the cheesecake with fresh strawberries. Sprinkle the crushed golden cookies on top for a crunchy contrast, and drizzle strawberry jam or jelly over the top for added sweetness and color.
   
6. Serve: Slice the cheesecake and enjoy the refreshing, creamy layers with the crunchy crust and sweet strawberry topping.

6. Strawberry Almond Galette

The Strawberry Almond Galette is a delicious and rustic dessert that combines the sweetness of fresh strawberries with the rich crunch of sliced almonds, all wrapped in a perfectly golden and flaky pastry crust. This free-form tart is not only easy to prepare but also looks as beautiful as it tastes. 

Ingredients

• 1 sheet of puff pastry or pie dough
• 2 cups fresh strawberries, hulled and halved
• ¼ cup sliced almonds
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tbsp butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   
2. Prepare the filling: In a bowl, mix together the halved strawberries, granulated sugar, cornstarch, and lemon juice. Toss until the strawberries are evenly coated with the sugar and cornstarch mixture.
   
3. Assemble the galette: Roll out the puff pastry or pie dough on a lightly floured surface into a rough circle (about 10 inches in diameter). Transfer it to the prepared baking sheet. Spoon the strawberry mixture onto the center of the dough, leaving a 2-inch border. Sprinkle the sliced almonds evenly over the strawberries. Fold the edges of the dough over the filling, creating a rustic edge. Dot the top of the filling with small pieces of butter.
   
4. Apply the egg wash: Brush the edges of the dough with the beaten egg to give the crust a golden, shiny finish when baked.
   
5. Bake the galette: Place the galette in the oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
   
6. Cool and serve: Allow the galette to cool slightly before slicing. Dust with powdered sugar just before serving.

7. Strawberry Angel Food Cake Cups

Strawberry Angel Food Cake Cups are a light, airy dessert that combines the sweetness of fresh strawberries with the fluffy texture of angel food cake. The torn pieces of angel food cake create a delicate base that’s layered with fresh strawberries and topped with a dollop of whipped cream, making each bite a perfect balance of flavors. 

Ingredients

• 1 store-bought or homemade angel food cake, torn into pieces
• 2 cups fresh strawberries, sliced
• 1 cup whipped topping (or homemade whipped cream)
• 1 tbsp sugar (optional, for sweetening strawberries)

Instructions

1. Prepare the strawberries: Wash and slice the strawberries. If you prefer sweeter strawberries, sprinkle them with a tablespoon of sugar and let them sit for about 10 minutes to release some juice.
   
2. Layer the cake: In individual serving glasses or cups, start by adding a layer of torn angel food cake pieces at the bottom.
   
3. Add the strawberries: Spoon a generous layer of sliced strawberries over the cake pieces, making sure to distribute them evenly.
   
4. Top with whipped cream: Add a dollop of whipped topping over the strawberries. You can use a spoon or pipe the whipped cream for a more decorative look.
   
5. Serve: Repeat the layers if you’re making larger servings, then garnish the top with extra strawberries. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

8. Strawberry Basil Sorbet

A refreshing and simple no-churn dessert, Strawberry Basil Sorbet combines the natural sweetness of fresh strawberries with the herbaceous zing of basil. This easy-to-make sorbet is perfect for a cool treat on warm days, offering a burst of summer flavors in every bite.

Ingredients

• 4 cups fresh strawberries, hulled and halved
• 1 cup fresh basil leaves, packed
• 1/2 cup lemon juice
• 1/2 cup honey or agave syrup (adjust to sweetness preference)
• 1/4 cup water
• 1 teaspoon lemon zest (optional)

Instructions

1. Prepare the Strawberries: In a medium bowl, place the hulled and halved strawberries. Set them aside for a moment.
   
2. Blend the Ingredients: In a blender or food processor, combine the fresh strawberries, basil leaves, lemon juice, honey or agave syrup, and water. Blend until smooth and creamy.
   
3. Taste and Adjust: Taste the mixture and adjust the sweetness by adding more honey or agave syrup if necessary. If you prefer a more pronounced citrus flavor, add a teaspoon of lemon zest and blend again.
   
4. Freeze the Sorbet: Pour the strawberry-basil mixture into a shallow dish or an ice cream container. Cover it with plastic wrap or a lid and place it in the freezer.
   
5. Stir Occasionally: Every 30 minutes, use a fork to stir the mixture, scraping the frozen edges into the center. Do this for about 3-4 hours, until the sorbet has fully set and has a fluffy, scoopable texture.
   
6. Serve: Once the sorbet is frozen, scoop it into bowls or glasses and garnish with fresh basil leaves or additional sliced strawberries. Serve immediately and enjoy the refreshing, herb-infused dessert!

9. Grilled Strawberry Shortcake Skewers

A delightful twist on the traditional strawberry shortcake, these Grilled Strawberry Shortcake Skewers offer smoky grilled pound cake paired with juicy strawberries. Drizzled with melted white chocolate and topped with whipped cream, they make for an indulgent summer treat that’s both fun and fancy.

Ingredients

• 1 pound cake (store-bought or homemade)
• 12 fresh strawberries, hulled
• 1/4 cup white chocolate chips, melted
• 1 cup whipped cream (for topping)
• 1 tablespoon balsamic glaze (optional, for garnish)

Instructions

1. Prepare the Skewers: Start by cutting the pound cake into bite-sized cubes, about 1 inch in diameter. Prepare the strawberries by hulling them and setting them aside.
   
2. Assemble the Skewers: Thread the skewers, alternating between the pound cake cubes and strawberries. Leave some space at each end to ensure easy handling on the grill.
   
3. Grill the Skewers: Preheat your grill or grill pan over medium heat. Place the skewers on the grill and cook for 1-2 minutes per side, until the pound cake is lightly toasted and the strawberries have grill marks.
   
4. Drizzle with White Chocolate: Once the skewers are grilled to perfection, remove them from the heat. Drizzle the melted white chocolate over the skewers and allow it to set for a moment.
   
5. Serve with Whipped Cream: Transfer the grilled strawberry shortcake skewers to a serving platter. Top them with a dollop of whipped cream and, if desired, drizzle with balsamic glaze for a sweet and tangy finishing touch.
   
6. Enjoy: Serve immediately and enjoy the perfect combination of smoky, sweet, and creamy flavors.
   

10. Strawberry Cheesecake Stuffed Waffles

Strawberry Cheesecake Stuffed Waffles are a decadent treat that combines the crispy, fluffy texture of waffles with the creamy goodness of cheesecake. Filled with a smooth cheesecake filling and topped with fresh strawberries, they are a perfect breakfast or dessert for any strawberry lover.

Ingredients

• 2 waffles (store-bought or homemade)
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Fresh strawberries, sliced
• Powdered sugar, for dusting

Instructions

1. Make the Cheesecake Filling: In a medium bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the heavy cream and beat until the mixture thickens and becomes creamy.
   
2. Prepare the Waffles: Toast or cook the waffles according to package instructions, ensuring they are crispy and golden on the outside.
   
3. Stuff the Waffles: Once the waffles are cooked, carefully slice them in half horizontally. Spoon the cheesecake filling onto the bottom half of the waffle and spread it evenly.
   
4. Add Fresh Strawberries: Top the cheesecake filling with sliced fresh strawberries, adding a generous layer for extra flavor.
   
5. Assemble and Serve: Place the top half of the waffle back onto the cheesecake-filled bottom half. Dust with powdered sugar for a finishing touch.
   
6. Serve: Slice into quarters and serve immediately for a delicious, sweet breakfast or dessert.

11. Strawberry Coconut Chia Pudding

Strawberry Coconut Chia Pudding is a creamy, nutritious dessert or breakfast option that blends the natural sweetness of strawberries with the rich, tropical flavor of coconut. Topped with fresh berries, it’s a healthy yet indulgent treat to satisfy your cravings.

Ingredients

• 2 tablespoons chia seeds
• 1 cup coconut milk (or any milk of your choice)
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon vanilla extract
• 1/2 cup fresh strawberries, sliced
• 1 tablespoon coconut flakes (optional, for garnish)

Instructions

1. Prepare the Pudding Base: In a small bowl or jar, combine the chia seeds, coconut milk, honey (or maple syrup), and vanilla extract. Stir well to ensure the chia seeds are evenly distributed.
   
2. Refrigerate: Cover the bowl or jar and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
   
3. Prepare the Strawberries: While the chia pudding is setting, slice the fresh strawberries and set them aside.
   
4. Assemble the Pudding: After the chia pudding has set, give it a good stir to ensure it is smooth and creamy. Spoon the pudding into serving glasses or bowls.
   
5. Top with Strawberries: Layer the sliced strawberries on top of the pudding.
   
6. Garnish and Serve: Optionally, sprinkle some coconut flakes on top for an added tropical touch. Serve chilled and enjoy this healthy, refreshing treat!

12. Strawberry Cream Cheese Turnovers

These Strawberry Cream Cheese Turnovers are a heavenly mix of sweet strawberries, creamy cheese filling, and flaky puff pastry. Perfect for breakfast, a snack, or even a dessert, they’re an irresistible treat!

Ingredients

• 1 sheet puff pastry (store-bought or homemade)
• 1/2 cup cream cheese, softened
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup fresh strawberries, finely chopped
• 1 tablespoon strawberry jam (optional, for extra sweetness)
• 1 tablespoon milk (for brushing)
• 1 tablespoon sugar (for sprinkling)
• 1 tablespoon lemon juice (optional, for added tang)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   
2. Prepare the Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add the lemon juice if desired for a tangier flavor.
   
3. Assemble the Turnovers: Roll out the puff pastry sheet on a lightly floured surface. Cut it into 4 equal squares. Place a small dollop of the cream cheese mixture in the center of each square. Top the cream cheese with a spoonful of chopped strawberries and a drizzle of strawberry jam if using.
   
4. Fold and Seal: Fold each square diagonally to create a triangle shape, enclosing the filling. Press the edges firmly to seal. Use a fork to crimp the edges and create a decorative border.
   
5. Prepare for Baking: Brush the tops of the turnovers with a light coating of milk and sprinkle sugar on top for a crisp, golden finish.
   
6. Bake: Place the turnovers on the prepared baking sheet and bake for 18-20 minutes, or until golden brown and puffed up.
   
7. Serve: Let the turnovers cool slightly before serving. Enjoy them warm, topped with a dusting of powdered sugar or a drizzle of icing for extra sweetness!

13. Strawberry Cream Popsicles

Strawberry Cream Popsicles are a delightful frozen treat that combines the sweetness of fresh strawberries with the creamy goodness of a smooth vanilla base. These popsicles are not only refreshing but also naturally sweet, making them the perfect snack to cool off during hot summer days.

Ingredients

• 2 cups fresh strawberries, hulled and chopped
• 1/2 cup heavy cream
• 1/2 cup plain Greek yogurt
• 2 tablespoons honey (or sweetener of choice)
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Strawberries: Place the chopped strawberries in a small bowl. Use a fork or potato masher to mash them slightly, leaving some chunks for texture. If you prefer smoother popsicles, you can blend them fully.
   
2. Mix the Cream Base: In a separate bowl, whisk together the heavy cream, Greek yogurt, honey, and vanilla extract until smooth. This mixture creates a rich and creamy base for your popsicles.
   
3. Combine the Mixtures: Gently fold the mashed strawberries into the cream mixture, ensuring that the strawberry chunks are evenly distributed.
   
4. Fill the Popsicle Molds: Pour the mixture into your popsicle molds, leaving a little space at the top for the popsicles to expand as they freeze.
   
5. Freeze: Insert the sticks into the molds and place them in the freezer. Let them freeze for at least 4-6 hours, or until completely set.
   
6. Serve: Once frozen, remove the popsicles from the molds by running warm water over the outside of the molds to loosen them. Serve immediately and enjoy the creamy strawberry goodness!

14. Strawberry Ice Cream Sandwiches

Strawberry Ice Cream Sandwiches are the epitome of summertime indulgence. These sweet treats combine the best of both worlds—refreshing strawberry ice cream and soft, melt-in-your-mouth sugar cookies. The creamy strawberry ice cream is loaded with real strawberry chunks, while the sugar cookies are perfectly baked to create a soft, chewy base.

Ingredients

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, chopped
• 1 tablespoon sugar (for macerating the strawberries)
• 1 batch of homemade or store-bought sugar cookies (about 12-14 cookies)

Instructions

1. Prepare the Strawberries: In a small bowl, combine the chopped strawberries with 1 tablespoon of sugar. Mix well and let them sit for about 15-20 minutes to macerate. This will release the natural juices and soften the strawberries.
   
2. Make the Ice Cream Base: In a separate large bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar is fully dissolved.
   
3. Mix in the Strawberries: Once the strawberries have softened and released their juices, stir them into the cream mixture. If you prefer smooth ice cream, blend everything together for a uniform texture. For more strawberry chunks, just mix gently.
   
4. Freeze the Ice Cream: Pour the strawberry mixture into an ice cream maker and follow the manufacturer’s instructions to churn until it reaches a soft-serve consistency. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until firm.
   
5. Assemble the Sandwiches: Once the ice cream is ready, take one sugar cookie and scoop a generous amount of the strawberry ice cream onto the cookie. Top with another cookie to form a sandwich. Press gently to seal the edges.
   
6. Freeze the Sandwiches: Place the assembled sandwiches on a baking sheet lined with parchment paper and freeze them for at least 1-2 hours, or until the ice cream is firm.
   
7. Serve: Once set, serve the strawberry ice cream sandwiches immediately or keep them stored in an airtight container in the freezer for later enjoyment.

15. Strawberry Lemonade Icebox Pie

Strawberry Lemonade Icebox Pie is the perfect combination of tart and sweet. A buttery graham cracker crust is topped with a creamy, lemon-infused filling, all adorned with fresh strawberries. This no-bake, chilled dessert is ideal for hot summer days when you’re craving a refreshing treat without the oven. 

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the Filling

• 1 package (8 oz) cream cheese, softened
• 1 cup sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar

For the Topping

• 1 cup fresh strawberries, sliced
• 2 tablespoons strawberry preserves or jelly (optional)

Instructions

1. Prepare the Crust
   
   • Preheat your oven to 350°F (175°C).
     
   • In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined.
     
   • Press the mixture into the bottom of a pie dish to form a uniform crust. Bake for 8-10 minutes or until lightly golden. Remove from the oven and allow to cool completely.
     
2. Make the Filling
   
   • In a large bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy.
     
   • Add the sweetened condensed milk, lemon juice, and lemon zest. Mix until fully incorporated.
     
   • In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
     
   • Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
     
3. Assemble the Pie
   
   • Pour the lemon filling into the cooled graham cracker crust and smooth the top with a spatula.
     
   • Refrigerate for at least 4 hours or overnight until the filling is set.
     
4. Prepare the Topping
   
   • Once the pie has chilled, arrange the sliced strawberries on top in a decorative pattern.
     
   • If desired, gently heat the strawberry preserves in the microwave for about 20 seconds and drizzle over the strawberries for extra shine.
     
5. Serve
   
   • Slice and serve the pie chilled for a refreshing, cool dessert on a warm day.

16. Strawberry Oat Crumble Bars

Strawberry Oat Crumble Bars are a delightful combination of sweet and tart strawberries, sandwiched between a buttery oat crust and crumble topping. These bars are the perfect handheld treat for any summer occasion, with a perfect balance of texture and flavor.

Ingredients

For the Crust and Topping

• 2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 3/4 cup brown sugar, packed
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar

For the Strawberry Filling

• 2 cups fresh strawberries, diced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Instructions

1. Prepare the Crust and Topping:
   
   • Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
     
   • In a large bowl, combine the oats, flour, brown sugar, baking powder, and salt.
     
   • Add the softened butter and granulated sugar to the mixture. Use your fingers or a pastry cutter to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.
     
   • Set aside about 1/2 cup of the crumble mixture for the topping.
     
2. Make the Strawberry Filling:
   
   • In a saucepan, combine the diced strawberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the strawberries break down and the mixture thickens (about 5-7 minutes).
     
   • Remove from heat and let the filling cool slightly.
     
3. Assemble the Bars:
   
   • Press half of the oat crumble mixture into the bottom of the prepared baking dish to form a crust.
     
   • Spread the strawberry filling evenly over the crust.
     
   • Sprinkle the remaining crumble mixture over the top, ensuring it covers the strawberry filling.
     
4. Bake:
   
   • Bake the bars in the preheated oven for 30-35 minutes, or until the top is golden brown and the strawberry filling is bubbling.
     
   • Let the bars cool completely in the baking dish before slicing into squares.
     
5. Serve:
   
   • Enjoy your Strawberry Oat Crumble Bars as a delicious summer treat, perfect for picnics, potlucks, or just a sweet snack.

17. Strawberry Pretzel Salad Cups

Strawberry Pretzel Salad Cups are an irresistible fusion of sweet and salty, beautifully layered in individual servings for a fun and convenient dessert experience. The crunchy pretzel crust offers a delightful contrast to the smooth and creamy cream cheese filling, while the sweet and tangy strawberry gelatin topping adds the perfect finishing touch. 

Ingredients

For the Pretzel Crust

• 2 cups crushed pretzels
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cream Cheese Layer

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 cup whipped topping (such as Cool Whip)

For the Strawberry Gelatin Layer

• 1 package (3 oz) strawberry gelatin
• 2 cups fresh strawberries, sliced
  

Instructions

1. Prepare the Pretzel Crust
   
   • Preheat the oven to 350°F (175°C).
     
   • In a bowl, mix the crushed pretzels, sugar, and melted butter until well combined.
     
   • Press the pretzel mixture into the bottom of individual serving cups (or one large dish) to form a crust.
     
   • Bake for 8-10 minutes until the crust is golden and slightly firm. Remove from the oven and let it cool completely.
     
2. Make the Cream Cheese Layer
   
   • In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
     
   • Gently fold in the whipped topping until the mixture is well incorporated.
     
   • Spoon a layer of the cream cheese mixture over the cooled pretzel crust in each cup.
     
3. Prepare the Strawberry Gelatin Layer
   
   • In a separate bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water.
     
   • Allow the gelatin to cool to room temperature, and then gently stir in the sliced strawberries.
     
   • Pour the strawberry gelatin mixture over the cream cheese layer in each cup.
     
4. Chill and Serve
   
   • Refrigerate the cups for at least 3 hours, or until the gelatin has set and the layers are firm.
     
   • Once ready to serve, top with additional whipped cream or fresh strawberries for extra decoration if desired.
     

18. Strawberry Tiramisu Cups

Strawberry Tiramisu Cups take the traditional Italian dessert to a whole new level with the addition of fresh, juicy strawberries. This twist on the classic tiramisu layers soft sponge cake, a creamy mascarpone mixture, and ripe strawberries, all finished with a dusting of cocoa powder and whipped cream.

Ingredients

For the Cake Layer

• 1 box of sponge cake or ladyfinger biscuits
• 1/4 cup strawberry syrup or juice (optional)

For the Cream Layer

• 8 oz mascarpone cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

For the Strawberry Layer

• 1 cup fresh strawberries, hulled and sliced
• 2 tbsp sugar

For Topping

• Cocoa powder for dusting
• Whipped cream (optional)

Instructions

1. Prepare the Strawberries
   
   • In a bowl, combine the sliced strawberries with sugar. Let them sit for about 15 minutes to release their juices, then mash slightly to create a chunky strawberry syrup.
     
2. Prepare the Cream Layer
   
   • In a mixing bowl, beat the mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form. Make sure the mixture is smooth and fluffy.
     
3. Assemble the Tiramisu Cups
   
   • Break or cut the sponge cake or ladyfinger biscuits into pieces small enough to fit into individual serving cups.
     
   • Dip each piece of cake into the strawberry syrup (or juice) briefly, then place it at the bottom of each cup to form the first layer.
     
4. Layer the Cream and Strawberries
   
   • Add a layer of the mascarpone cream mixture on top of the soaked cake. Follow this with a layer of fresh strawberry slices.
     
   • Repeat the process: another layer of soaked cake, followed by cream, and more strawberries.
     
5. Chill and Serve
   
   • Refrigerate the assembled cups for at least 2-3 hours, or overnight if possible, to allow the flavors to meld and the dessert to firm up.
     
   • Just before serving, dust the top with cocoa powder for an authentic touch and top with whipped cream and extra strawberries if desired.

19. Summer Strawberry Salad with Balsamic Glaze

Summer Strawberry Salad with Balsamic Glaze is a fresh, vibrant salad perfect for warm weather. This simple yet elegant dish combines the sweetness of ripe strawberries with the earthy taste of fresh spinach, tangy feta cheese, and the rich crunch of pecans. 

Ingredients

For the Salad

• 4 cups fresh spinach, washed and dried
• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/4 cup pecans, chopped or whole
• 1/4 cup crumbled feta cheese

For the Balsamic Glaze

• 1/2 cup balsamic vinegar
• 2 tbsp honey (optional)

Instructions

1. Prepare the Balsamic Glaze
   
   • In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat.
     
   • Cook for 8-10 minutes, stirring occasionally, until the mixture has thickened to a syrupy consistency. Remove from heat and allow to cool.
     
2. Prepare the Salad
   
   • In a large salad bowl, add the fresh spinach leaves and sliced strawberries.
     
   • Sprinkle the chopped pecans and crumbled feta cheese over the top.
     
3. Assemble the Salad
   
   • Drizzle the balsamic glaze over the salad, just enough to coat the ingredients lightly (you can serve extra on the side).
     
   • Toss gently to combine and coat everything in the glaze.
     
4. Serve
   
   • Serve immediately as a side dish or a light meal. Enjoy the refreshing, sweet, and tangy flavors of this delicious strawberry salad!
     

20. Summer Strawberry Shortcake

Summer Strawberry Shortcake is the epitome of a simple, classic dessert. This delicious treat consists of buttery, flaky biscuits layered with sweet, juicy strawberries and topped with a generous dollop of fluffy whipped cream.

Ingredients

For the Biscuits

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk

For the Filling

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for macerating strawberries)
  

For the Whipped Cream

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Prepare the Biscuits
   
   • Preheat your oven to 400°F (200°C).
     
   • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
     
   • Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
     
   • Add the buttermilk and stir gently until just combined. Be careful not to overmix.
     
   • Turn the dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Cut out rounds using a biscuit cutter or a glass.
     
   • Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown. Let them cool slightly.
     
2. Macerate the Strawberries
   
   • In a bowl, combine the sliced strawberries with the sugar. Stir gently and let them sit for 15-20 minutes to release their juices.
     
3. Make the Whipped Cream
   
   • In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
     
4. Assemble the Shortcake
   
   • Slice the biscuits in half horizontally.
     
   • Spoon a generous portion of the macerated strawberries with their juices onto the bottom half of each biscuit.
     
   • Top with a dollop of whipped cream, then place the other biscuit half on top.
     
5. Serve
   
   • Serve immediately and enjoy the rich, buttery flavor of the biscuit combined with the sweet, juicy strawberries and airy whipped cream!

21. Strawberry Mojito

Cool off with these refreshing Strawberry Mojito Popsicles, a perfect summer treat. These popsicles blend the sweet, juicy flavor of strawberries with a zesty hint of lime and fresh mint. The mojito-inspired twist adds a delightful tang, making these popsicles the ideal way to beat the heat. Whether you’re lounging by the pool or enjoying a summer picnic, these frozen delights are sure to be a hit!

Ingredients

• 2 cups fresh strawberries, hulled
• 1/4 cup fresh lime juice
• 1/4 cup fresh mint leaves
• 2 tablespoons honey or sugar (adjust to taste)
• 1/2 cup water
• 1/4 teaspoon rum extract (optional, for that mojito flavor)
• Lime slices and mint leaves for garnish (optional)

Ingredients

1. In a blender, combine strawberries, lime juice, mint leaves, honey or sugar, water, and rum extract (if using). Blend until smooth.
2. Taste the mixture and adjust the sweetness by adding more honey or sugar if needed.
3. Pour the mixture into popsicle molds and insert sticks.
4. Freeze for 4-6 hours, or until fully set.
5. Once frozen, run warm water over the outside of the popsicle molds for a few seconds to release the popsicles.
6. Serve with additional lime slices and mint leaves for garnish, and enjoy your refreshing treat!

22. Strawberry Rice Krispie Treats

Ingredients

• 6 cups Rice Krispies cereal
• 1/4 cup butter
• 1 package (10 oz) mini marshmallows
• 1/4 cup strawberry-flavored gelatin (Jell-O)
• 1/4 cup freeze-dried strawberries, crushed
• 1/2 cup white chocolate chips, melted
• Fresh strawberries, sliced (for topping)

Instructions

1. In a large pot, melt the butter over medium heat. Add the mini marshmallows and stir constantly until completely melted and smooth.
2. Stir in the strawberry-flavored gelatin and freeze-dried strawberries until well combined.
3. Remove from heat and quickly fold in the Rice Krispies cereal. Stir gently until all cereal is coated in the marshmallow mixture.
4. Press the mixture into a greased 9×13-inch pan, using a spatula or wax paper to smooth it down evenly.
5. Allow the treats to cool at room temperature for 30 minutes.
6. Drizzle the melted white chocolate over the cooled treats and top with fresh strawberry slices.
7. Cut into squares and enjoy your fruity, sweet Strawberry Rice Krispie Treats!

Conclusion

Incorporating strawberries into your summer desserts brings a light, fresh, and fruity twist to your baking and cooking adventures. From no-bake recipes to oven-baked delights, there’s a strawberry dessert for every occasion. 

These 23 creative ideas will elevate your summer gatherings and ensure that your sweet treats are as memorable as they are delicious. So, grab a pint of fresh strawberries and get ready to savor the best of summer!