Seasonal recipes: Five ways to cook with strawberries in June

Synonymous with Wimbledon, sunny days, picnics and champagne, the red fruits are more versatile than just being confined to fruit salads. Cook them in quiches, blitz them in smoothies and turn them into ice cream

Strawberries have their own natural sweetness, but partner them with mozzarella, lemon and basil for a modern way to eat them

Strawberry, lemon and basil salad with buffalo mozzarella

This salad combines sweet strawberries, creamy mozzarella, sharp citrus lemon and fragrant basil. For a lower fat version try using reduced fat mozzarella, and pile high on crisp breads for an easy lunch snack.

Prep: 5 minutes
Cook: 2 minutes

Serve 2

100ml olive oil
1 lemon
​10-15 basil leaves
10 strawberries, halved
1 ball of buffalo mozzarella

Using a vegetable peeler remove slivers of the lemon peel. In a small pan heat the oil then drop in the lemon peel and cook till it shows the very first signs of browning. Fish them out immediately with a tongs and dry on some kitchen roll. Turn the temperature down a little and do the same with the basil leaves taking care as the oils may spit. Cook until they're translucent then set the flavoured oil aside to cool.

Rip the mozzarella ball into pieces and arrange the strawberries and mozzarella on two plates. Squeeze half the lemon into the cooled oil, add a pinch of salt and some ground black pepper and whisk.

Drizzle a few spoonful's of dressing over the strawberries and mozzarella then scatter over the basil and lemon zest.

Keep any remaining dressing in the fridge and use on salads, fish or pasta.

Strawberry and British asparagus mini quiches

This recipe is quick and easy and using bought puff pastry it’s a twist on a classic quiche. Crème fraiche, eggs and pink peppercorns work together beautifully and they're great for picnics.

Prep: 10 minutes
Cook: 35 minutes

Serves 6

1 tbsp flour for dusting
250g ready roll puff pastry
1 whisked whole large egg, for glazing
75g asparagus tips
150g  strawberries, washed and halved
4 tbsp creme fraiche
2 large eggs, plus 1 extra yolk
10 crushed pink peppercorns
50g Parmigiano cheese, grated
Salt and pepper

Preheat your oven to 200c and line a baking tray with baking paper. On a floured surface, roll out the puff pastry and cut into six equal portions, pressing each into a shallow tart tray.

Prick the pastry all over inside the border, brush with whisked egg mixture and bake for 12-15 minutes then remove and push down the bases inside the borders and set aside. In a bowl, mix the crème fraiche, eggs and yolk and the parmesan together, lightly season, then empty the filling onto the chilled pastry cases.

Arrange the asparagus tips and the strawberries over the mixture and using a pastry brush, cover the border with the whisked egg mix and gently brush the asparagus and strawberries too. Sprinkle with the crushed peppercorns. Bake for about 20 -25 minutes until the pastry is golden brown and the filling is cooked.

Strawberry, watermelon, kiwi and balsamic juice

This juice is delicious and easy to make and is packed full with goodness. The balsamic vinegar adds a surprising sweetness.

Prep: 5mins

Serves 2

4-5 strawberries
Watermelon
A kiwi 
Balsamic vinegar 

Put 4-5 Strawberries, the flesh from a wedge of watermelon and a peeled and chopped kiwi into a blender or smoothie maker. Add a sparing drizzle of balsamic vinegar and whizz until smooth. Add a little water if it’s too thick.

Easy strawberry ice cream

Making delicious homemade ice-cream doesn’t have to be difficult thanks to this easy strawberry ice-cream that takes just 20 minutes to prepare and involves no whisking mid-freeze.

Prep: 20 minutes plus 4 hours to freeze

Serves 6-8

500ml good quality custard
400ml double cream lightly whipped 
1 vanilla pod, split 
500g strawberries 
4tbsp caster sugar

In a bowl, fold together the custard, the whipped cream and the vanilla seeds scrapped from the pod. Take 400g of strawberries, and blitz together with the sugar. Stir into the custard mix. Chop the rest of the strawberries, and add to the mix, folding through.

Line a 1 litre loaf tin with cling film and pour the mixture in. Freeze for a minimum of four hours. When ready to serve, take out of the freezer 10 minutes before you want to eat, and serve with some more fresh strawberries and a sprig of mint.

Strawberry, crab and avocado salad

This is really fresh, light and colourful and nicely sweet thanks to the crabmeat. With a mixture of strawberries, lime, cucumber and avocado, topped with coriander, chilli and olive oil dressing – it's a perfect light summer meal.

Prep: 15 minutes

Serves 6

400g strawberries, quartered
3 medium avocados, peeled and cut into chunks
400g fresh white crab meat
1 medium cucumber peeled, sliced lengthways and chopped into chunks
30g pack fresh coriander, stalks removed and chopped
1 tsp sweet chilli sauce
40 ml extra virgin olive oil
1 large lime, juiced
salt and cracked black pepper

Place all the ingredients in a large bowl and carefully mix until combined. Season well with salt and pepper. Serve as a starter, or with crusty bread for a light lunch.

Recipes from Berryworld.co.uk