May brings with it many delights: longer and sunnier days, the opportunity to showcase your pedicure and—most pleasingly for our taste buds—the start of berry season.
The moment we most savour has to be the first bite of a ripe strawberry. We like to think of the strawberry as small but mighty—both tart and sweet, making it perfect bakes, garnishing a salad or blended into a tipple.
To prove their versatility, we’ve spun this juicy treat into three very different recipes.
What you’ll need
- 1 pound hulled strawberries
- ¼ cup simple syrup
- 1 tablespoon full fat coconut milk
- Sparkling water or club soda
- Lime, for garnish
How it’s made
- In a blender, puree strawberries and simple syrup until smooth. Add any additional sweetener to taste.
- Fill the base of your cup with the mixture (about 2 tablespoons), add ice, a tablespoon of coconut milk and top with sparkling water. Garnish with cut lime and strawberries.
What you’ll need For the pastry crust
- 1 cup flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- 1 egg, beaten
For the filling
- 8 ounces mascarpone
- 8 ounces cream cheese
- ¼ cup sugar
- 2 tablespoons honey
- Zest of one lemon
- Juice of half a lemon
- 1 teaspoon vanilla extract
For the hibiscus syrup
- ½ cup sugar
- ½ cup water
- 2 tablespoons fresh or dried hibiscus
For the topping
- 1 pound hulled and sliced strawberries
- 1 bunch basil
How it’s made
- Combine flour, sugar and salt in a mixing bowl. Add cut butter, using a fork to combine until a coarse meal forms. Mix in the beaten egg with a fork.
- On a floured surface, knead out dough until smooth. Place dough in the refrigerator for 1-2 hours.
- After removing, let dough stand at room temperature for 10 minutes before pressing evenly into a tart pan. Bake at 190°C/375°F/Gas Mark 5 for 10-15 minutes, or until edges are golden brown.
- Combine filling ingredients in a large mixing bowl. Whip until creamy with an electric mixer. Spread evenly into cooled tart crust.
- Combine the hibiscus syrup ingredients in a small saucepan and bring to a light boil. Once sugar is dissolved, remove from heat and allow hibiscus to steep another 5 minutes.
- Strain and return to low heat until syrup thickens, then remove from heat and let cool completely.
- To assemble, place freshly cut strawberries on top of your filling and drizzle with cooled hibiscus syrup. Garnish with basil and serve.
What you’ll need For the dressing
- 2 cloves garlic
- ½ cup tahini
- Juice of 1 ½ lemons
- ¼ cup water
- Salt and pepper
For the salad
- 4 cups micro or baby arugula
- ½ pound strawberries, sliced
- ½ red onion, thinly sliced
- ½ cucumber, sliced
- 1 cup pea tendrils
- ¼ cup crumbled feta
- Black sesame seeds to garnish
How it’s made
- Combine all dressing ingredients in a food processor and blend until smooth. Add additional water if needed to reach desired consistency.
- Plate all salad ingredients and drizzle with tahini dressing.