Strawberries — vibrant, sweet, and packed with nutrients — deserve their moment in the spotlight, and what better day than National Strawberry Day! These heart-shaped gems are rich in vitamin C, antioxidants, and fiber, making them as healthy as they are delicious.

Caring for Your Strawberries:

• Storage: Keep unwashed berries in a paper towel-lined container in the fridge.

• Revive: Soak soft berries in ice water for 20 minutes.

• Freeze: Hull and freeze individually before storing in bags for future use.

Strawberry-Inspired Recipes:

1. Massaged Kale Salad with Rotisserie Chicken and Strawberry Balsamic Glaze — A vibrant mix of sweet, savory, and crunchy, with a tangy glaze tying it all together.

2. Strawberry Goat Cheese Crostini with Basil — Creamy, sweet, and bold — a perfect appetizer topped with a strawberry balsamic drizzle and fresh basil.

3. Mini Cast Iron Skillet Strawberry Crumble — Warm, jammy strawberries with a buttery oat topping, kissed with cardamom. Add ice cream for extra indulgence!

4. Strawberry White Chocolate Cardamom Cookies — Soft and chewy with a hint of spice, these cookies balance sweetness and warmth in every bite.

Celebrate Simply:

National Strawberry Day is a sweet reminder to savor seasonal ingredients. Whether you’re crafting a vibrant salad, a cozy crumble, or a bold appetizer, let strawberries steal the show.

Which recipe will you try first? Let’s make today berry special!

Massaged Kale Salad with Rotisserie Chicken, Cranberries, Strawberries, and Almonds, topped with a Strawberry Balsamic Glaze.

Ingredients:

For the salad:

• 1 bunch of kale, destemmed and chopped (about 4–5 cups)

• 1 tbsp olive oil

• Juice of 1/2 lemon

• Pinch of sea salt

• 1 cup rotisserie chicken, shredded

• 1/2 cup fresh strawberries, sliced

• 1/4 cup dried cranberries

• 1/4 cup sliced almonds (lightly toasted for extra flavor)

For the strawberry balsamic glaze:

• 1/2 cup fresh strawberries, hulled and chopped

• 2 tbsp balsamic vinegar

• 1 tbsp honey (or maple syrup)

• 2 tbsp olive oil

• Pinch of salt and pepper

Instructions:

1. Make the glaze:

In a blender, combine the strawberries, balsamic vinegar, honey, olive oil, salt, and pepper. Blend until smooth. Taste and adjust sweetness or acidity as needed. If it’s too thick, add a splash of water.

2. Massage the kale:

Place the chopped kale in a large bowl. Add olive oil, lemon juice, and a pinch of sea salt. Use your hands to massage the kale for about 2–3 minutes, until it softens and darkens in color. This helps reduce bitterness and improves the texture.

3. Assemble the salad:

Add the shredded rotisserie chicken, sliced strawberries, cranberries, and almonds to the massaged kale. Toss gently to combine.

4. Dress and serve:

Drizzle the strawberry balsamic glaze over the salad. Toss again lightly, ensuring everything is evenly coated. Serve immediately and enjoy!

Pro tip:

• For extra protein and crunch, sprinkle some hemp seeds or quinoa crisps on top.

• If you want a bit of creaminess, add crumbled goat cheese or feta.

Strawberry Goat Cheese Crostini with Strawberry Balsamic Glaze, garnished with Basil

Ingredients:

For the crostini:

• 1 baguette, sliced into 1/2-inch rounds

• 2 tbsp olive oil

• 4 oz goat cheese, softened

• 1/2 cup fresh strawberries, hulled and sliced

• Fresh basil leaves, torn or small leaves left whole for garnish

For the strawberry balsamic glaze:

• 1/2 cup fresh strawberries, chopped

• 2 tbsp balsamic vinegar

• 1 tbsp honey (or maple syrup)

• Pinch of salt

Instructions:

1. Make the glaze:

• In a small saucepan over medium heat, combine the chopped strawberries, balsamic vinegar, honey, and salt.

• Simmer for 5–7 minutes, stirring occasionally, until the strawberries break down and the sauce thickens slightly.

• Remove from heat and strain through a fine mesh sieve if you want a smoother glaze, or leave it chunky for extra texture. Let cool.

2. Toast the crostini:

• Preheat your oven to 400°F (200°C).

• Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil.

• Bake for 8–10 minutes, flipping halfway, until golden and crisp.

3. Assemble:

• Spread a generous layer of softened goat cheese on each crostini.

• Top with a slice or two of fresh strawberry.

• Drizzle the strawberry balsamic glaze over each one.

• Finish with a small basil leaf or a torn piece of basil for a pop of color and flavor.

4. Serve:

Arrange the crostini on a platter and serve immediately.

Pro tip:

• Add a sprinkle of cracked black pepper or a tiny drizzle of honey for extra depth.

• If you want a bit of crunch, toss some crushed pistachios or slivered almonds on top.

Mini Cast Iron Skillet Strawberry Crumble

Ingredients:

For the strawberry filling:

• 2 cups fresh strawberries, hulled and halved (or quartered if large)

• 2 tbsp granulated sugar (adjust based on sweetness of berries)

• 1 tbsp cornstarch (or arrowroot powder)

• 1 tbsp lemon juice

• 1/2 tsp vanilla extract

For the crumble topping:

• 1/2 cup rolled oats

• 1/4 cup all-purpose flour (or almond flour for a gluten-free option)

• 1/4 cup brown sugar, packed

• 1/4 tsp cinnamon

• Pinch of salt

• 3 tbsp unsalted butter, melted

Instructions:

1. Preheat the oven:

Preheat your oven to 375°F (190°C). Lightly grease a mini cast iron skillet (about 6-inch size).

2. Make the strawberry filling:

In a bowl, toss the strawberries with sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Pour the mixture into the cast iron skillet.

3. Prepare the crumble topping:

In a separate bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms clumps.

4. Assemble:

Sprinkle the crumble evenly over the strawberry filling, making sure some pieces stay chunky for that perfect crisp texture.

5. Bake:

Place the skillet in the oven and bake for 20–25 minutes, or until the strawberries are bubbling and the crumble is golden brown.

6. Cool and serve:

Let it cool for about 5 minutes (the filling will be very hot!). Serve warm — either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Pro tips:

• Extra flair: Drizzle a bit of your strawberry balsamic glaze over the top for a sophisticated twist!

• Make it nutty: Add a handful of chopped pecans or almonds to the crumble for extra crunch.

• Individual servings: If you have multiple mini skillets, this recipe easily scales for a fun, rustic dessert presentation at dinner parties.

Strawberry White Chocolate Cookies with a Hint of Cardamom Recipe by https://www.homecookingadventure.com/wprm_print/white-chocolate-strawberry-lemon-cookies

Ingredients

• 2 cups all-purpose flour

• 3/4 tsp baking powder

• 2 tsp cornstarch

• 1/2 tsp salt

• 1/2 tsp ground cardamom

• 3/4 cup sugar

• Zest of 1 lemon

• 1 egg

• 3/4 cup vegetable oil

• 1 tsp vanilla extract

• 2 tbsp lemon juice

• 1 cup fresh strawberries, chopped

• 3.5 oz white chocolate chips or chunks

Instructions

1. Preheat the oven:

Preheat to 350°F . Line two baking sheets with parchment paper.

2. Mix the dry ingredients:

In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, and cardamom. Set aside.

3. Combine the wet ingredients:

In a large bowl, rub the sugar and lemon zest together until fragrant. Add the egg and oil, whisking until smooth. Stir in the vanilla extract and lemon juice.

4. Bring it all together:

Gradually add the dry ingredients to the wet mixture. Gently fold in the white chocolate chips and chopped strawberries. Be careful not to overmix.

5. Scoop and shape:

Using an ice cream scoop or spoon, portion the dough onto the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.

6. Finishing touch:

Lightly sprinkle the tops of each cookie with granulated sugar.

7. Bake:

Bake for 10–12 minutes, until the edges are slightly golden.

8. Cool:

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.