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 Strawberries taste deliciously indulgent fresh off the vine, but they're even better as part of your favorite dessert. They add a natural sweetness, as well as a healthy dose of nutrients. In fact, just one cup of this superfruit contains more vitamin C than oranges, and plenty of folate and heart-healthy compounds.

These recipes, from Mini Strawberry Shortcakes to Strawberry Crumble, are a tasty way to get started.

 

Mini Strawberry Shortcakes

 

Ingredients

• 12 ounces strawberries, hulled and sliced
• 1/2 teaspoon grated orange zest
• 2 tablespoons orange juice
• 3 tablespoons plus 1 tsp. packed light brown sugar
• 1 1/2 cups (12 oz.) whole-milk vanilla yogurt
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 4 tablespoons chilled unsalted butter, cut into pieces
• 1 large egg, lightly beaten
• 2 teaspoons coarse sugar, optional                    

  Preparation

  1. Place a rack in center of oven and preheat to 425ºF. Line a baking sheet with parchment. In a medium bowl, toss strawberries, orange zest and juice and 1 tsp. brown sugar. In a small bowl, mix 1 cup yogurt with 1 Tbsp. brown sugar. Cover and refrigerate.
  2. In a food processor, pulse both flours, remaining 2 Tbsp. brown sugar, baking powder, baking soda and salt. Add butter and pulse until mixture resembles sand. Add remaining 1/2 cup yogurt and pulse just until dough forms. Transfer dough to a lightly floured surface and form into a flat disk about 6 inches by 1/2 inch. Using a floured 2-inch round biscuit cutter, cut out 4 rounds; press scraps together and form 4 more. Arrange rounds about 1 1/2 inches apart on prepared baking sheet. Brush tops with egg; sprinkle with coarse sugar, if desired.
  3. Bake until golden brown on top, about 15 minutes. Let biscuits cool on a wire rack for 5 minutes. Halve biscuits horizontally; top with reserved sweetened yogurt, strawberry mixture and biscuit tops. Serve immediately.
  
  
  

  Strawberry Crumble

   

  Ingredients

• 1 1/2 pounds strawberries, hulled and quartered
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour
• 3 tablespoons packed light brown sugar
• 6 tablespoons almond meal (or all-purpose flour)
• 1/3 cup rolled oats
• 3 tablespoons sliced almonds, coarsely chopped
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into pieces

  Preparation

  1. Place a rack in center of oven and preheat to 375ºF. Line a rimmed baking sheet with foil. Grease and flour an 8-inch square baking dish or coat with baking spray and place on foil-lined sheet. In prepared baking dish, toss strawberries with lemon juice. Stir together flour and 1 Tbsp. brown sugar and toss with strawberries to coat.
  2. In a medium bowl, stir together almond meal, oats, almonds, baking powder, cinnamon, salt and remaining 2 Tbsp. brown sugar. Rub in butter with your fingers until mixture is crumbly. Press into small lumps and sprinkle over strawberries. Bake until top is golden brown and fruit is bubbling, about 30 minutes.