One of my favorite fruits is the strawberry. I always look forward to
strawberry season and visiting our local produce stands. There is
nothing better to me than eating a fresh, ripe strawberry or
using them to prepare some of my favorite dishes.

In addition to their wonderful taste and versatility, strawberries are
low in calories and provide an excellent source of Vitamin C, potassium,
folate, fiber, and antioxidants.

The peak season for strawberries is May, June, and July. There are a few
things to consider when selecting your strawberries. First, berries at
room temperature should smell like strawberries. Look for berries with
bright red color and fresh green caps. Select berries that are shiny and
firm; avoid ones that are mushy, moldy, shriveled, or dull in color.

Take advantage of the best flavor and texture by eating or freezing
strawberries shortly after purchase. Keeping the berries dry helps slow
spoilage. You can store unwashed berries in the refrigerator for 1 to 3
days. When ready to use the strawberries, wash them under cool
running water. Dry the strawberries on clean, dry paper towels and
remove the green caps, either by carefully twisting the caps off or using
a knife to cut them off. Whole berries can be frozen by placing the
clean berries on a baking sheet and placing in the freezer until firm.
Once firm, the berries can be placed in a freezer container, labeled, and
used within a year for best product quality.

A lot of recipes call for strawberries measured in different forms. One
pound of strawberries is equal to 4 cups whole, 3 cups sliced, and 1 ¾
cup mashed.

The recipe below for Strawberry Scones, courtesy of
Two Peas and Their Pod is perfect for using fresh strawberries. This recipe would make a delicious addition to breakfast, brunch or could be
served as a dessert.

Strawberry Scones

Ingredients

For the scones:

•  2 cups all-purpose flour
•  ¼ cup granulated sugar
•  1 tablespoon baking powder
•  ½ teaspoon salt
•  6 tablespoons cold unsalted butter into 1/4-inch cubes
•  1 cup heavy cream plus 1 tablespoon for brushing the scones
•  1 teaspoon pure vanilla extract
• 1 cup chopped fresh strawberries
• 2 tablespoons turbinado sugar

For the vanilla glaze:

• 1 ½ cups confectioners’ sugar
• 2 tablespoons milk
• ½ teaspoon pure vanilla extract

Directions

1. Preheat oven to 400°F. Line a large baking sheet with a
   baking mat or parchment paper. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry blender or your hands, quickly cut the cold butter into the
   flour mixture. Mix until mixture resembles coarse meal, with a few larger butter
   lumps.
4. In a small bowl, whisk together 1 cup heavy cream and vanilla extract.
   Pour the liquid ingredients over the flour mixture and stir with a spatula until
   dough begins to form. Don’t over mix. Gently fold in the strawberries.
5. Transfer dough to a floured countertop and gently push the dough
   together with your hands, just until it forms a ball. Form the dough into a 1-
   inch circle by patting the dough and gently pressing the dough. Don’t
   overwork the dough. You want to work quickly so the butter doesn’t get too
   warm. Use a sharp knife to cut the scones into 8 triangles.
6. Place scones on prepared baking sheet and put in the freezer for 15 to
   20 minutes. This will prevent the scones from spreading when baking.
7. Remove the scones from the freezer. Use a pastry brush to brush the
   tops of the scones with the additional heavy cream. Sprinkle the scones with
   turbinado sugar. Bake for 18 to 23 minutes, or until scones are golden brown
   on the bottom and around the edges. Let the scones cool on the baking sheet
   for 5 minutes and then transfer to a wire cooling rack.
8. While the scones are cooling, make the glaze. In a small bowl, whisk
   the confectioners’ sugar, milk, and vanilla together until smooth. Drizzle glaze
   generously over the cooled scones.

Sources:
OSU Extension Service/Food Hero
Why Strawberries; Michigan State University Extension
Two Peas and Their Pod