I spent just over a decade living under an hour from Plant City, Florida — the Strawberry Capital of the World — and every February the Strawberry Festival sent me home with an embarrassing amount of strawberries. A flat minimum. Sometimes more. Standing in the kitchen the next morning staring at all of them, I got very good at figuring out what to make with strawberries before they turned on me.

That’s exactly the kind of problem these recipes were made for. Whether you scored a deal at the farm stand, grabbed an extra pint because the price was right, or you’re working through a bag of frozen berries you forgot about, there’s something here for every strawberry situation — no waste, no fuss, and nothing that requires more than a basic pantry.

Fresh vs. Frozen Strawberries — Which Should You Use?

This comes up in almost every strawberry recipe comment section, so let’s settle it once and for all: both work, but not interchangeably, and knowing the difference will save you a soggy dessert.

Fresh strawberries are the right call when appearance matters or when the berry is the star in its raw form — think strawberry shortcake, cheesecake toppings, or anything layered in a clear trifle dish. Fresh berries hold their shape, have a firmer bite, and look beautiful. They’re also what you want when a recipe calls for sliced berries folded into whipped cream or cream cheese — frozen will weep liquid and throw off the whole texture.

Frozen strawberries are genuinely better in certain situations, and this is where most people undersell them. Cobblers, crisps, crumbles, brownies, and anything with a baked or cooked filling? Frozen works perfectly because the berries are going to break down anyway. They’re also significantly cheaper outside of peak season — sometimes half the price of fresh — which matters when you’re making a dessert for a crowd. Just thaw them completely, drain the excess liquid, and if you’re folding them into a batter, toss them in a tablespoon of flour first to keep them from sinking.

The one place frozen consistently fails is no-bake layered desserts. The extra moisture ruins the texture of whipped toppings and makes crusts go soft in all the wrong ways. For those recipes, spend the extra dollar and go fresh.

Strawberry Crisps, Crumbles, and Cobbler 

• How long does this actually take? About 15 minutes of prep plus 36–44 minutes in the oven — just over an hour total.
• Do I need fresh strawberries or can I use frozen? Frozen works, but cook them on the stovetop a few extra minutes to drive off the extra liquid before baking.
• How hard is this, really? Very easy — one skillet for the filling, one bowl for the topping, no mixer needed.
• Can I make this ahead of time? Yes — bake it fully, refrigerate, then reheat at 300°F for 10–15 minutes before serving.
• How many people does this feed, and can I scale it? Serves 6–8 and works in a 10-inch cast iron skillet if you want to double it for a crowd.
• What if I don’t have exactly what the recipe calls for? Buttermilk and heavy cream are interchangeable in the topping, and regular granulated sugar works in place of sparkling sugar.
• How do I store leftovers, and how long will it keep? Refrigerate covered for up to 3–4 days and reheat in a low oven to bring the topping back to life.

• How long does this actually take? About 10–15 minutes of prep and 35–40 minutes in the oven — under an hour start to finish.
• Do I need fresh strawberries or can I use frozen? The recipe specifically recommends fresh and does not suggest frozen as a substitute.
• How hard is this, really? Very straightforward — toss the berries, mix the biscuit topping in one bowl, and bake.
• Can I make this ahead of time? You can prep the strawberry filling up to 4 hours ahead and mix the dry ingredients a day in advance, but combine the wet and dry topping ingredients right before baking.
• How many people does this feed, and can I scale it? Makes one 8×8 pan; double the recipe for a 9×13 to feed a crowd.
• What if I don’t have exactly what the recipe calls for? Swap in a 1-to-1 gluten-free flour blend if needed, and a strawberry-peach variation works by replacing half the strawberries with fresh or drained canned peaches.
• How do I store leftovers, and how long will it keep? Refrigerate covered for 3–5 days, or freeze completely cooled cobbler for up to 3 months and thaw overnight in the fridge.

• How long does this actually take? 15 minutes of prep and 35–45 minutes in the oven — about 1 hour total.
• Do I need fresh strawberries or can I use frozen? Fresh is required here — the recipe is built around fresh strawberries and doesn’t offer a frozen substitute.
• How hard is this, really? Easy — everything is made in one bowl, so the process is simple and cleanup is minimal.
• Can I make this ahead of time? It’s best on the day it’s baked, so plan to serve it fresh rather than making it the night before.
• How many people does this feed, and can I scale it? Serves 6–8; the recipe card has 2x and 3x scale buttons built in.
• What if I don’t have exactly what the recipe calls for? Regular all-purpose flour swaps in 1-to-1 if you don’t need it gluten-free, and vanilla extract works in place of vanilla bean paste.
• How do I store leftovers, and how long will it keep? Refrigerate and eat within 3–4 days — best flavor and texture are on day one.

• How long does this actually take? About 10 minutes of prep and 35–40 minutes in the oven — under an hour total.
• Do I need fresh strawberries or can I use frozen? Fresh is used in this recipe; no frozen guidance is given, so stick with fresh for best results.
• How hard is this, really? Very easy — two bowls, no special equipment, and the topping is a simple stir-together mix.
• Can I make this ahead of time? The recipe doesn’t address make-ahead, so plan to bake and serve the same day for best texture.
• How many people does this feed, and can I scale it? Made in a 9×9 dish; serves approximately 6–8 depending on portion size.
• What if I don’t have exactly what the recipe calls for? Honey and maple syrup are interchangeable in both the filling and topping, so use whatever you have.
• How do I store leftovers, and how long will it keep? Refrigerate covered and eat within 3 days; reheat in the oven to bring the topping back to crisp.

• How long does this actually take? About 15 minutes of stovetop prep plus 30–40 minutes in the oven — roughly an hour total.
• Do I need fresh strawberries or can I use frozen? Frozen works — thaw and drain completely before adding to the skillet.
• How hard is this, really? Moderate — it starts on the stovetop before moving to the oven, so you’re managing two steps, but nothing technically difficult.
• Can I make this ahead of time? Yes — bake fully, leave on the counter for up to 24 hours, then refrigerate for up to 5 days.
• How many people does this feed, and can I scale it? Made in a 10-inch cast iron skillet; serves 6–8 and isn’t easily doubled without a second pan.
• What if I don’t have exactly what the recipe calls for? Brown sugar substitutes work fine, and the optional bourbon is just that — optional, not essential to the recipe.
• How do I store leftovers, and how long will it keep? Counter for up to 1 day, then refrigerate in an airtight container for up to 5 days.

• How long does this actually take? About 10 minutes of prep and 45 minutes in the oven — under an hour total.
• Do I need fresh strawberries or can I use frozen? Fresh strawberries are used; the recipe doesn’t offer frozen as an alternative.
• How hard is this, really? Very easy — the topping is melted butter poured over dry ingredients, so no butter-rubbing or pastry cutting required.
• Can I make this ahead of time? Yes — it can be assembled and frozen before baking, making it a solid make-ahead option.
• How many people does this feed, and can I scale it? Made in a 10-inch baking dish; serves about 6, and doubles easily into a 9×13 for a crowd.
• What if I don’t have exactly what the recipe calls for? Quick oats and rolled oats both work in the topping; orange zest can be skipped if you don’t have it, though it adds brightness.
• How do I store leftovers, and how long will it keep? Refrigerate covered and reheat in the oven rather than the microwave to keep the topping from going soggy.

• How long does this actually take? Prep is quick — under 15 minutes — with about 30–35 minutes in the oven.
• Do I need fresh strawberries or can I use frozen? Fresh is strongly preferred; the recipe notes frozen can be used but fresh gives significantly better results.
• How hard is this, really? Very easy — small batch recipe designed for minimal fuss, everything goes in one 8×8 dish.
• Can I make this ahead of time? The recipe doesn’t address make-ahead; serve it the day it’s baked for best texture.
• How many people does this feed, and can I scale it? Makes about 4 large servings; double or triple the recipe and size up your baking dish accordingly to avoid overflow.
• What if I don’t have exactly what the recipe calls for? Cornstarch or arrowroot both work as thickeners, and regular butter swaps in if you don’t need it dairy-free.
• How do I store leftovers, and how long will it keep? Refrigerate and reheat at 350°F for about 10 minutes to restore the crisp topping.

Strawberry Brownies and Cookies 

• How long does this actually take? About 15 minutes of active prep plus at least 2 hours of chill time — plan for a half-day project, though overnight chilling gives even better results.
• Do I need fresh strawberries or can I use frozen? Neither — this recipe uses freeze-dried strawberries only. Fresh or frozen will add too much moisture and ruin the texture.
• How hard is this, really? Moderate — browning butter adds a step most cookie recipes skip, but the technique is straightforward if you watch it closely.
• Can I make this ahead of time? Yes — the dough can chill up to 48 hours in the fridge, making it a great make-ahead option.
• How many people does this feed, and can I scale it? Makes about 21 cookies; doubles easily for a crowd.
• What if I don’t have exactly what the recipe calls for? Freeze-dried strawberries are the one non-negotiable — check the dollar store before buying online, as prices vary wildly.
• How do I store leftovers, and how long will it keep? Store in an airtight container for up to 3 days at room temperature.

• How long does this actually take? About 20–25 minutes of prep plus 30 minutes of chilling — budget about an hour total before the first batch comes out of the oven.
• Do I need fresh strawberries or can I use frozen? Freeze-dried strawberries only — fresh adds too much moisture, and the concentrated freeze-dried flavor is actually stronger and more reliable.
• How hard is this, really? Easy to moderate — it’s a standard drop cookie with a few extra mix-ins; no stuffing, no freezing the filling, no complicated steps.
• Can I make this ahead of time? Yes — the dough can be made ahead and chilled, and baked cookies keep well refrigerated.
• How many people does this feed, and can I scale it? The recipe makes a solid batch of cookies; doubles without any issues for parties or bake sales.
• What if I don’t have exactly what the recipe calls for? Graham crackers are key to the cheesecake vibe — don’t skip them — but any brand works, and white chocolate chips can be swapped for milk chocolate in a pinch.
• How do I store leftovers, and how long will it keep? Refrigerate in an airtight container for up to 5 days; bring to room temperature before eating for best texture.

• How long does this actually take? Under 30 minutes — no chill time required, so these go from bowl to oven immediately.
• Do I need fresh strawberries or can I use frozen? Neither — this recipe uses freeze-dried strawberries ground into a powder, which goes directly into the dough for even flavor throughout every cookie.
• How hard is this, really? Very easy — standard creaming method, no special equipment needed beyond a mixer.
• Can I make this ahead of time? The dough can be chilled before baking for slightly taller, less-spread cookies if you want to prep ahead.
• How many people does this feed, and can I scale it? Doubles easily; the recipe is written as a standard batch size.
• What if I don’t have exactly what the recipe calls for? White chocolate chips can be swapped for milk or dark chocolate, or skipped entirely — the strawberry powder carries the cookie on its own.
• How do I store leftovers, and how long will it keep? Store in a ziplock or airtight container at room temperature; add freeze-dried strawberry garnish right before serving since it softens quickly once exposed to air.

• How long does this actually take? About 10 minutes of prep, 25–30 minutes to bake, then 1 hour of chill time — plan on about 1.5 hours total.
• Do I need fresh strawberries or can I use frozen? Fresh only — frozen releases too much liquid and makes the ganache layer watery.
• How hard is this, really? Very easy — starts with a boxed brownie mix, and the ganache is a simple two-ingredient stovetop job.
• Can I make this ahead of time? Yes — bake the brownies a day ahead and store covered at room temperature, then add the strawberries and ganache the day you plan to serve.
• How many people does this feed, and can I scale it? Made in a 9×9 pan; use a 9×13 brownie mix and double the strawberries and ganache to feed a larger crowd.
• What if I don’t have exactly what the recipe calls for? Dark or milk chocolate chips work in place of semi-sweet for the ganache, and a peanut butter swirl is an easy variation if you want to mix things up.
• How do I store leftovers, and how long will it keep? Refrigerate in an airtight container for up to 2 days — the fresh strawberries limit the shelf life, so plan to eat them quickly.

• How long does this actually take? About 10 minutes of prep, 25–30 minutes to bake, then up to 4 hours of chill time — mostly hands-off waiting.
• Do I need fresh strawberries or can I use frozen? Fresh only — frozen releases too much moisture and ruins the ganache layer.
• How hard is this, really? Very easy — boxed brownie mix base, stovetop ganache in one bowl, no special skills needed.
• Can I make this ahead of time? Yes — bake the brownies a day ahead, then add strawberries and ganache the day of serving for the best texture.
• How many people does this feed, and can I scale it? Made in a 9×9 pan; double the ganache and strawberries and use a 9×13 mix to scale up easily.
• What if I don’t have exactly what the recipe calls for? The recipe calls for a simple drizzle rather than a full ganache pour — if you want full coverage, just double the chocolate and cream.
• How do I store leftovers, and how long will it keep? Refrigerate in an airtight container and eat within 2 days for the best texture and freshest strawberry flavor.

• How long does this actually take? Under 30 minutes start to finish — these are genuinely fast.
• Do I need fresh strawberries or can I use frozen? Fresh diced strawberries are used as a garnish on top after baking — frozen won’t work here since they’re raw decoration, not baked in.
• How hard is this, really? As easy as cookies get — three ingredients in the dough, mixed in a stand mixer, rolled in powdered sugar and baked.
• Can I make this ahead of time? Bake the cookies ahead and frost and garnish right before serving for the best presentation.
• How many people does this feed, and can I scale it? Standard batch size; doubles easily since it’s a cake mix base.
• What if I don’t have exactly what the recipe calls for? Any lemon cake mix brand works, and the strawberry Jello frosting can be made with a different Jello flavor if you want to experiment.
• How do I store leftovers, and how long will it keep? Refrigerate in an airtight container for up to 2 days — the fresh strawberry garnish shortens the shelf life.

Strawberry Cheesecake Desserts 

• How long does this actually take? About 30 minutes of active prep plus at least 6 hours of chilling — best made the day before.
• Do I need fresh strawberries or can I use frozen? Fresh strawberries are used for the filling and curd topping; the recipe relies heavily on fresh fruit for flavor and color.
• How hard is this, really? Moderate — the strawberry curd adds a step most cheesecakes skip, but the instructions are clear and the loaf pan format keeps it manageable.
• Can I make this ahead of time? Yes — it keeps up to 5 days in the fridge and freezes for up to a month, making it one of the most make-ahead-friendly recipes in this roundup.
• How many people does this feed, and can I scale it? Made in a loaf pan as a small batch; easy to halve or double depending on crowd size.
• What if I don’t have exactly what the recipe calls for? Biscoff cookies can be swapped for any vegan cookie — golden Oreos, digestives, or gingernuts all work; swap in GF cookies to make it gluten-free too.
• How do I store leftovers, and how long will it keep? Refrigerate covered for up to 5 days, or freeze individual slices for up to a month and thaw at room temperature for an hour before serving.

• How long does this actually take? About 15 minutes of active prep, then at least 6 hours of chilling — overnight is better.
• Do I need fresh strawberries or can I use frozen? Fresh strawberries are strongly recommended for both the filling and the sauce topping.
• How hard is this, really? Very easy — no oven required at all, and everything comes together in one bowl with a hand mixer.
• Can I make this ahead of time? Yes — it can be made up to 2 days in advance and stored in the fridge; add the strawberry sauce and decoration right before serving.
• How many people does this feed, and can I scale it? Made in a standard 9-inch springform pan; can be adapted into 15–20 mini cheesecakes in a muffin tin for parties.
• What if I don’t have exactly what the recipe calls for? Digestive biscuits, graham crackers, shortbread, or Oreos all work for the crust; any sweet biscuit will do.
• How do I store leftovers, and how long will it keep? Refrigerate in an airtight container for up to 4 days; freeze the undecorated cheesecake for up to 3 months and thaw at room temperature for about 2 hours.

• How long does this actually take? About 30–40 minutes of active prep, then 6 hours of chilling minimum — overnight is ideal.
• Do I need fresh strawberries or can I use frozen? Fresh strawberries are needed for both the filling puree and the basil-infused strawberry topping.
• How hard is this, really? Moderate — the filling is cooked on the stovetop with gelatin rather than baked, which is approachable but requires a bit more attention than a pure no-bake.
• Can I make this ahead of time? Yes — chill overnight for the cleanest slice and best set filling.
• How many people does this feed, and can I scale it? Made in a standard springform pan; serves 8–10 depending on slice size.
• What if I don’t have exactly what the recipe calls for? If your basil is particularly strong, use slightly less than called for — the recipe specifically notes it can be overpowering.
• How do I store leftovers, and how long will it keep? Refrigerate covered for up to 3–4 days; add the basil-infused strawberry topping just before serving to keep it fresh.

• How long does this actually take? About 30 minutes of active prep plus at least 6–8 hours of chilling — overnight gives the best results.
• Do I need fresh strawberries or can I use frozen? Fresh strawberries are used for texture in the filling; freeze-dried strawberry powder provides the concentrated flavor without adding excess moisture.
• How hard is this, really? Easy to moderate — the strawberry crunch crust and topping add steps, but nothing technically difficult; a food processor speeds things up significantly.
• Can I make this ahead of time? Yes — it’s an ideal make-ahead dessert; add the fresh strawberry garnish right before serving.
• How many people does this feed, and can I scale it? Standard springform pan; serves 8–12 depending on slice size.
• What if I don’t have exactly what the recipe calls for? The recipe recommends freeze-dried strawberry powder over strawberry gelatin for a more natural flavor — grind your own from freeze-dried berries if you can’t find powder.
• How do I store leftovers, and how long will it keep? Refrigerate covered for 3–4 days; add the crunch topping just before serving so it stays crispy rather than soggy.

• How long does this actually take? About 20 minutes of active prep, then a full 24 hours of chilling — this one genuinely requires the full day.
• Do I need fresh strawberries or can I use frozen? Fresh strawberries are used for both the filling and the cooked topping.
• How hard is this, really? Easy — no baking, no water bath, no cracking risk; the main requirement is patience with the chill time.
• Can I make this ahead of time? It’s designed specifically for make-ahead — the 24-hour chill is built into the recipe, making it ideal for parties and holidays.
• How many people does this feed, and can I scale it? Made in an 8-inch pan; serves 8–10 and doubles well into a larger pan for a crowd.
• What if I don’t have exactly what the recipe calls for? If the filling feels too soft after mixing, the recipe includes instructions for adding unflavored gelatin — this is the built-in fix for a cheesecake that won’t hold its shape.
• How do I store leftovers, and how long will it keep? Refrigerate in an airtight container for up to 3–4 days.

• How long does this actually take? About 20–25 minutes of active prep, then chilling time — the recipe doesn’t specify an exact chill duration, so plan for at least 4–6 hours minimum.
• Do I need fresh strawberries or can I use frozen? Fresh strawberries are used in the filling alongside strawberry gelatin, which boosts and stabilizes the flavor.
• How hard is this, really? Very easy — the gelatin does the structural work, so there’s no special technique required beyond mixing and chilling.
• Can I make this ahead of time? Yes — the chill time built into the recipe makes this a natural make-ahead dessert.
• How many people does this feed, and can I scale it? Made in an 8-inch springform pan with 3 packages of cream cheese — this is a generous, crowd-sized cheesecake that serves 10–12.
• What if I don’t have exactly what the recipe calls for? Any crisp cookie works for the crust — the recipe specifically suggests coconut cookies or honey graham crackers as options.
• How do I store leftovers, and how long will it keep? Refrigerate covered; best eaten within 2–3 days while the crust is still crisp.

Strawberry Pies

• How long does this actually take? About 30–40 minutes of active prep plus 45–50 minutes of baking and at least 1 hour to cool before slicing.
• Do I need fresh strawberries or can I use frozen? Both work — if using frozen, add them to the filling straight from the freezer without thawing to prevent excess liquid.
• How hard is this, really? Moderate — the pre-cooked filling adds a step, but it’s the key to a thick, jammy result that doesn’t run when sliced.
• Can I make this ahead of time? Yes — the filling can be made up to 2 days ahead and refrigerated; the pie itself keeps covered in the fridge for up to 4 days.
• How many people does this feed, and can I scale it? Serves 8 from a standard 9-inch deep-dish pie plate; uses two pie crusts so it needs a deep dish.
• What if I don’t have exactly what the recipe calls for? Cornstarch can be swapped for equal amounts of arrowroot powder or tapioca starch; store-bought crust works fine in place of homemade.
• How do I store leftovers, and how long will it keep? Store covered in the refrigerator for up to 4 days.

• How long does this actually take? 15 minutes of prep and 6 hours in the freezer — plan to make it the night before.
• Do I need fresh strawberries or can I use frozen? Fresh is preferred, but the recipe notes that thawed frozen strawberries (no sugar added) work fine year-round.
• How hard is this, really? About as easy as it gets — four steps, no cooking, no oven, just mix, fold, pour, and freeze.
• Can I make this ahead of time? It’s designed to be made ahead — overnight freezing is explicitly recommended and gives the best result.
• How many people does this feed, and can I scale it? Serves 8 from a standard 9-inch pie plate; not easily scaled up without a second pie plate.
• What if I don’t have exactly what the recipe calls for? Tequila is fully optional and the pie works great without it; lime juice is the flavor backbone so don’t skip that.
• How do I store leftovers, and how long will it keep? Store in the freezer — this pie lives in the freezer and is served directly from it after a 15-minute thaw.

• How long does this actually take? About 20 minutes of prep plus at least 1 hour of chilling — the filling sets quickly once assembled.
• Do I need fresh strawberries or can I use frozen? Fresh only — the recipe was developed specifically around fresh berries for the glaze and topping.
• How hard is this, really? Very easy — the cream cheese filling is a simple mixer job, and the strawberry glaze comes together in one saucepan.
• Can I make this ahead of time? Yes — bake the pie shell up to a day ahead (store unwrapped at room temperature); assemble the filling and glaze the day of serving.
• How many people does this feed, and can I scale it? Makes one standard 9-inch pie; serves 8 generously.
• What if I don’t have exactly what the recipe calls for? Sour cream is part of the filling — don’t skip it; it adds tang that balances the sweet glaze and sets this apart from plain cream cheese pies.
• How do I store leftovers, and how long will it keep? Refrigerate covered; best within 2–3 days — the cream cheese filling means it must stay chilled at all times.

Tips for Baking with Strawberries

A few things that don’t show up in most recipes but can make a real difference:

Macerate your berries when they’re not at peak sweetness. If your strawberries are a little lackluster — common with grocery store berries in early spring — toss sliced berries with a tablespoon of sugar and let them sit for 20 minutes before using. They’ll release their juices and the flavor concentrates dramatically. This works especially well for shortcakes, trifles, and any dessert where the berry juice becomes part of the sauce.

Hull strawberries with a straw. Push a regular drinking straw straight through the bottom of the berry and the hull pops out the top cleanly. No paring knife, no wasted fruit. It’s faster than it sounds once you get a rhythm going.

Don’t skip the cornstarch in baked fruit desserts. Strawberries release a surprising amount of liquid when they heat up, and without a thickener, your cobbler or crisp filling will be more soup than sauce. One to two tablespoons of cornstarch mixed into the berry filling before baking makes the difference between a clean scoop and a watery mess.

Pair strawberries with lemon zest, not just lemon juice. The juice adds tartness, but the zest is where the brightness lives — it makes strawberry flavor pop in a way that’s hard to explain until you try it. A half-teaspoon of zest added to almost any strawberry dessert makes the whole thing taste more alive. It costs nothing extra if you’re already using a lemon.

Taste before you sweeten. Strawberry sweetness varies wildly by season, source, and even the specific flat you bought. Always taste your berries before following a recipe’s sugar measurement exactly. In peak summer, you may want to pull back by a tablespoon or two. In off-season, you might need a touch more. Recipes are a starting point — your berries get the final vote.

How to Store Leftover Strawberry Desserts

Storage depends almost entirely on what’s in the dessert, so a one-size answer will lead you wrong.

No-bake desserts with whipped topping or cream cheese (trifles, icebox cakes, layered slabs) keep well in the fridge for 2–3 days covered tightly. They don’t freeze well — the whipped layers separate and turn grainy when thawed. Make these close to when you need them.

Baked fruit desserts like cobblers, crisps, and crumbles hold up better. Refrigerate covered for up to 4 days, and yes, you can freeze them. Let the dessert cool completely, wrap it tightly in plastic wrap followed by foil, and freeze for up to 2 months. Reheat from frozen in a 350°F oven until warmed through and the topping crisps back up — about 20–25 minutes.

Cheesecake-style desserts are refrigerator-only if they have a fresh berry topping. The filling itself can usually be frozen, but add fresh strawberry garnishes after thawing, not before.

Bars, brownies, and cookies are the most forgiving. Store at room temperature in an airtight container for 3–4 days, or freeze individually wrapped pieces for up to 3 months. Pull one out the night before and let it thaw on the counter — they taste fresh-baked the next morning.

Final Thoughts 

A flat of strawberries goes further than most people think. Pick two or three recipes from the list, freeze what you can’t use right away, and you’ll still be pulling homemade strawberry desserts out of the freezer well into August — which, if you’ve ever paid for strawberries in August, feels a little like winning. If any of these made your must-make list, save this post to your summer desserts board so you can find it when you need it.