Chef John's 15 Most Saved Strawberry Recipes of All Time
The Allrecipes community can't get enough of these strawberry recipes from Chef John.
Jennifer Baker
Chef John knows a thing or two about putting seasonal produce to good use. Need proof? Just check out his most saved strawberry recipes of all time. From cakes and pies to jams and biscuits, you're sure to find a new spring favorite.
Strawberry Oatmeal Breakfast Bars
"I'm always on the lookout for easy and delicious things to make for breakfast that are on the one hand, relatively healthy and good for you, while on the other hand, not too good for you. I think these really do fit the bill." —Chef John
Strawberry Rhubarb Custard Pie
"This strawberry rhubarb custard pie is one of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite." —Chef John
Strawberry Goat Cheese Bruschetta
Jennifer Baker
"Strawberry bruschetta is a thing of beauty! The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is simply delicious." —Chef John
Cornbread Pancakes with Fresh Strawberry Syrup
"These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal." —Chef John
Strawberry Ice Cream
"Homemade strawberry ice cream with sweet, juicy strawberries! Some people consider this quick strawberry ice cream recipe a hack because we're skipping the more time-consuming egg-custard step; but even if I didn't want to save time I'd still prefer this method for strawberry ice cream." —Chef John
Classic Strawberry Shortcake
Chef John
"For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve." —Chef John
Strawberry Crepe Cake
"Using this simple 'crepe cake' technique, you can turn any of your favorite cake fillings into visually stunning, multi-layered masterpieces. By the way, I say this is simple, not fast, as it does take some time to make and stack all those crepes, but once you get rolling, it goes pretty quickly." —Chef John
Fresh Strawberry Granita
"Granita is a gorgeous Italian frozen iced dessert . You can make it any time of the year, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to pop your hot face into the freezer four or five times to stir." —Chef John
Fresh Strawberry Tart
"This free-form glazed strawberry tart in a butter-crust pastry is thickly glossed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries." —Chef John
Fresh Strawberry Sauce
Melissa Goff
"This fresh strawberry sauce is an excellent sauce for pies and cakes — especially cheesecakes!" —Chef John
Fresh Strawberry Jam
"Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious." —Chef John
Strawberry Rhubarb Drop Biscuits
Chef John
"These strawberry rhubarb drop biscuits are sweet with a scone-like texture — perfect for brunch. The technique is quick and easy and results in tender, moist, and delightfully fruity biscuits." —Chef John
Strawberry Dream
"The boiled strawberry-infused cream and sugar filling firms up into a pudding-like texture, that when sandwiched between strawberry puree and macerated strawberries, tastes like a dream!" —Chef John
Strawberry Soda Syrup
"We're going to take fresh strawberries and make our own homemade fruit syrup, which can be put into tea, lemonade, or made into the world's best strawberry soda!" —Chef John
Strawberry Semifreddo
Chef John
"My lighter, no-cook adaptation of semifreddo skips the traditional egg custard and cuts down on fat, sugar, and time. It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that's less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop." —Chef John
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