3 Ways to Enjoy Strawberries This Summer

Strawberries pack an incredible flavor that can be enjoyed in a wide variety of dishes. Here are a few simple recipes to try this fragrant, sweet and vibrant fruit this summer:

1. Strawberry Oatmeal Bars
Looking to spruce up your usual bowl of breakfast oatmeal? This recipe from Food Network makes eating on-the-go equally simple and delicious.

Ingredients:

• Non-stick cooking spray
• 1 1/3 sticks salted butter – cut into pieces
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 12-ounce jar strawberry preserves

Directions:

First, heat your oven to 350 degrees and prepare a 9-by-14-inch pan with non-stick cooking spray.

In a medium bowl, use your hands to mix the butter, flour, oats, brown sugar, baking powder and salt together until fully incorporated. Once it's ready, press half the mixture into the bottom of the prepared pan. Then, spread a layer of strawberry preserves on top. Sprinkle the remainder of the oat mixture on top of the preserves and pat lightly.

Place in the oven and cook for 20 to 40 minutes. Remove from heat and leave in the pan to cool completely, then cut into squares. Enjoy!  

2. Strawberry Salad with Warm Goat Cheese Croutons
Strawberries don't only serve a purpose in sweet treats, they can be used in salads too! Try this recipe from Southern Living magazine that incorporates sweet and savory.

Ingredients:

• 2 4-ounce goat cheese logs
• 1/3 cup all-purpose flour
• 1 large egg
• 2 Tbsp. whole milk
• 1/2 cup panko breadcrumbs
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup vegetable oil
• 5 ounces mixed baby greens
• 1 1/2 cups fresh strawberries – sliced
• 1 cucumber – peeled, halved lengthwise and cut into 1/2-inch slices
• 1/4 red onion – thinly sliced

Directions:

First, cut each goat cheese log into 4 thick slices. Press each piece to 1/2-inch thickness on a baking sheet, then place in the freezer for 20 minutes.

Gather three small bowls to prepare your breading station. Place flour in the first bowl. In the second, whisk the egg and milk together. In the third, combine the panko, salt and pepper.

One at a time, place the goat cheese rounds in the flour, then dip in the egg, and dredge in the panko mixture until coated. Repeat process until all pieces are ready, then place on a plate and set in the fridge.

In the meantime, heat the vegetable oil in a large skillet over medium-hot setting. Add goat cheese rounds to the skillet and cook each side for 3 to 4 minutes. Remove pieces to a paper towel-lined plate.

Arrange the salad greens on a large serving platter, topping with the strawberries, cucumber and onion. Crumble the goat cheese croutons on top and drizzle with your favorite vinaigrette.

3. Strawberry-Lemon Shortcakes
For a simple yet decadent dessert, try this shortcake recipe from Cooking Light magazine. What's the best part? Each serving is only 267 calories!

Ingredients:

For the shortcakes:

• Non-stick cooking spray
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 6 Tbsp. chilled butter – cut into small pieces
• 1 1/4 cups low-fat buttermilk
• 1 Tbsp. grated lemon rind
• 1/2 cup all-purpose flour
• 1 Tbsp. butter – melted
• 1 Tbsp. turbinado sugar

For the filling:

• 4 cups sliced strawberries
• 1/4 cup granulated sugar
• 1 Tbsp. lemon juice
• 1 1/4 cups fat-free whipped topping

Directions:

First, heat your oven to 425 degrees and prepare a 9-inch round cake pan with non-stick cooking spray.

In a large bowl, combine flour, granulated sugar, baking powder, baking soda and 1/4 teaspoon salt. Using your hands, cut the butter into the mixture until it reaches a coarse consistency.

In a medium bowl, whisk buttermilk and lemon rind together, and then pour it into the flour mixture. Use a fork to combine until the consistency resembles cottage cheese.

Place 1/2 cup of flour in a shallow dish. Scoop 10 equal dough portions into the dish, then gently shape each one using the flour for assistance. Place dough balls onto the prepared pan, then brush with melted butter and sprinkle with turbinado sugar.

Bake shortcakes for 22 minutes or until the tops are lightly browned. Cool in the pan on a wire rack for 10 minutes, and then remove from pan and let cool completely.

In the meantime, combine the berries, granulated sugar and lemon juice for the filling. Toss to coat and let sit for 15 minutes.

Split each shortcake in half, and then top with 1/3 cup berry mixture and 2 tablespoons whipped topping. Enjoy!