It’s June which means it’s strawberry season! Typically harvested between May and July, these sweet, juicy berries are primed for the picking just in time for summer to officially begin.

Whether you pick a pint yourself in strawberry fields, shop locally at the farmer’s market, or get them in the grocery store, now’s the time to enjoy these fresh, seasonal berries. Enjoy them on their own or, if you’re feeling creative, try these recipes to enjoy your strawberries in a variety of ways. Whether you like them fresh or frozen, baked or stewed, you need to try these delicious strawberry recipes!

Recipe from Happy Healthy Mama

This quinoa salad is easy to put together with garden-fresh ingredients for a nutrient-packed salad that tastes amazing. Perfect as a main meal or side dish.

Ingredients

1 tbsp extra virgin olive oil

1 tbsp lime juice

1 tbsp honey

1 cup baby spinach

½ heaping cup cooked quinoa

1 cup strawberries, chopped

¾ cup blueberries

½ avocado, sliced

1 tbsp chia seeds

Directions

1. Whisk together the olive oil, lime juice, and honey and set aside.
2. In a medium bowl, combine the spinach, quinoa, strawberries, and blueberries and toss to combine.
3. Drizzle with the dressing, reserving a little bit of it, and toss again to combine.
4. Add the avocado slices and lightly toss.
5. Drizzle the rest of the dressing on top and sprinkle with the chia seeds. Enjoy!

Recipe from A Virtual Vegan

Healthy and refreshing, these popsicles are made with just 3 ingredients. Super quick and easy to make, these homemade popsicles are a cool treat you can feel good about!

Ingredients

16 oz fresh strawberries (approx. 15 large strawberries)

1 handful fresh mint leaves

1 lime

Directions

1. Add strawberries and mint leaves into a high-powered blender.
2. Juice lime, then pour juice into the blender and blend until smooth.
3. Pour into popsicle molds and freeze for 4-6 hours or overnight.
4. To remove popsicles from molds, run the molds under warm water for 10-15 seconds. Slowly and carefully remove each popsicle. If the popsicle doesn’t come out, run under warm water for a few more seconds. Enjoy!

Recipe from Ambitious Kitchen

Pistachio muffins made with homemade (and easy!) pistachio and oat flour, then topped with an easy scrumptious strawberry glaze. Vegan and gluten free too!

Ingredients

1 tbsp ground flaxseed

3 tbsp water

1 cup heaping unsalted roasted pistachios, shelled

1 cup packed gluten free oat flour

¾ tsp baking soda

¼ tsp salt

½ cup unsweetened vanilla almond milk

½ tbsp olive oil or liquid coconut oil

⅓ cup coconut sugar

½ tsp almond extract

½ tbsp apple cider vinegar

½ cup strawberries, diced (optional)

For the strawberry glaze:

1 cup diced fresh strawberries
½ cup water

4 oz vegan plain cream cheese

⅓ cup organic powdered sugar

Instructions

1. Preheat oven to 375°F. Line a muffin tin with 8 liners and spray the inside of the liners with nonstick cooking spray.
2. Make a vegan flax egg by adding flaxseed and water to a small bowl and whisk together to combine. Let sit for 5-10 minutes.
3. Add pistachios to a food processor or high powered blender and process until pistachios are finely ground. Transfer to a large bowl and add in oat flour, baking soda and salt. Whisk to combine.
4. In a separate large bowl add the flax egg, almond milk, oil, sugar, almond extract and apple cider vinegar. Mix to combine.
5. Add dry ingredients to wet ingredients and mix until well combined. Optional: Stir in strawberries.
6. Divide batter evenly into liners, filling 3/4 of the way full. Bake for 22-27 minutes or until a toothpick comes out clean.
7. To make the strawberry glaze, add strawberries and water to a small saucepan and bring to a boil, then reduce heat to low and simmer for 8-10 minutes or until sauce thickens. Once strawberries reduce and become syrup-like, transfer to a blender or food processor and blend until smooth.
8. Add 3 tablespoons of strawberry puree to a medium bowl, then mix in powdered sugar and cream cheese. Mix until smooth. Taste and add more strawberry puree if you’d like or a splash of almond milk to thin out the glaze.
9. Dip muffins in the glaze, or spoon glaze over muffins. Enjoy! Makes 8 muffins total.

Sink your teeth into some sweet, seasonal strawberries this June. We can guarantee the taste of perfectly ripe berries will put you in a sunny summer mood! Do you like to enjoy strawberries on their own or mixed with different flavors? Happy Strawberry Season!