A whole strawberry ice cream pie drizzled with balsamic glaze in a fluted tart pan.
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A punch bowl and several glasses filled with strawberry sangria, whole strawberries, and orange wheels.
Sara Remington
1 of 5

Strawberry Sangria

This easy summer drink is made with fresh berries, citrus juice, strawberry jam, red wine, brandy, and marsala.
Recipe

A pitcher of sangria makes for easy summer entertaining. If you’ve got a crowd, or want to offer a variety of options, give this rosé version or this white sangria spritzer a whirl.

Four pork chops with strawberry balsamic glaze on top arranged on a white oval platter with serving utensils and a bowl of strawberry glaze on the side.
Keller + Keller
2 of 5

Pork Chops with Strawberry Balsamic Glaze

Pork chops are ideal for a weeknight supper, and this savory-­sweet strawberry sauce turns a plain Jane chop into the belle of the ball.
Recipe
A whole strawberry ice cream pie in a fluted tart pan.
Johnny Miller
3 of 5

Strawberry Ice Cream Pie

This strawberry ice cream pie is an easy summer dessert made with a crunchy walnut crust, strawberry ice cream, fresh strawberries, and a rich balsamic drizzle.
Recipe
Two pieces of buttered toast, one with strawberry jam, on a white plate with a spoon and jar of jam in the background.
Keller + Keller
4 of 5

Small Batch Strawberry Jam

The arrival of fresh strawberries signals the start of summer, the time to visit pick-your-own farms and farmers’ markets to stock up on plump, ripe berries. This recipe makes an unfussy version in a smaller size—faster and easier than traditional canning.
Recipe

Love this easy refrigerator jam? Us, too. This is why we’ve got a recipe for small-batch blueberry jam as well.

A little girl eating a strawberry ice pop.
Ed Anderson
5 of 5

Strawberry Ice Pops ~ Paletas de Fresa

These strawberry ice pops, or paletas, are an easy-to-make treat popular in Mexico. A flavor-packed, refreshing, and healthy treat for beating summer's heat.

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About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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