Top 6 Fresh Strawberry Dessert Recipes

6 Fresh Strawberry Desserts You’ll Want to Make Right Now!

It’s time to celebrate the juicy, vibrant berries of strawberry season! Whether you’re a dessert enthusiast, a home baker, or just someone who loves indulging in the sweet and tangy burst of strawberries, you’re in for a treat. Strawberries are one of the most versatile fruits in baking – they pair beautifully with creamy textures, zesty flavors, dark chocolate, and even herbs!

Today, I’m sharing six irresistible strawberry dessert recipes that will tantalize your taste buds. You won’t just find recipes; you’ll discover tips, variations, and ideas to elevate these desserts to the next level. Let’s get baking!

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1. Classic Strawberry Cake

Nothing says indulgence like a classic strawberry cake. This moist, fluffy cake is packed with fresh strawberries that add a natural sweetness and pop of flavor.

Ingredients: 

• 1 ¾ cups all-purpose flour 
• 1 ½ tsp baking powder 
• ½ tsp baking soda 
• ½ tsp salt 
• ½ cup unsalted butter, softened 
• 1 cup granulated sugar 
• 2 large eggs 
• 1 tsp vanilla extract 
• ½ cup buttermilk 
• 1 ½ cups fresh strawberries, diced (tossed in 1 tbsp flour) 

For Frosting: 

• 1 ½ cups heavy whipping cream OR 1 cup cream cheese 
• ½ cup powdered sugar 
• 1 tsp vanilla extract 

Instructions: 

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a round 9-inch cake pan. 
2. Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. 
3. Cream Butter and Sugar: In a larger mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla. 
4. Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients, alternating with buttermilk, starting and ending with the dry mixture. 
5. Add Strawberries: Fold in the flour-coated diced strawberries gently. 
6. Bake: Pour the batter evenly into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Let the cake cool completely. 
7. Make Frosting: Whip the heavy cream with powdered sugar and vanilla until soft peaks form, OR mix cream cheese, powdered sugar, and vanilla until smooth. 
8. Assemble: Spread the frosting over the cooled cake, and garnish with fresh strawberries if desired.

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2. Strawberry Cheesecake Bars

Cheesecake, but make it portable – and even more delicious! These strawberry cheesecake bars are the perfect marriage of creamy, tangy cheesecake and fresh, juicy strawberries. 

Ingredients: 

• 2 cups graham cracker crumbs 
• 1/2 cup unsalted butter, melted 
• 16 oz (2 blocks) cream cheese, softened 
• 2/3 cup granulated sugar 
• 2 large eggs 
• 1 tsp vanilla extract 
• 1/2 cup sour cream 
• 1 1/2 cups fresh strawberries, finely chopped 
• Optional: 1/2 cup white chocolate, melted (for drizzling) 

Instructions: 

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of an 8×8-inch baking pan lined with parchment paper. Bake for 10 minutes, then let it cool. 
2. Make the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined. 
3. Bake the bars: Pour the cheesecake mixture over the cooled crust, spreading it evenly. Bake for 30-35 minutes, or until the center is set but still slightly jiggly. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight. 
4. Add the strawberry topping: Once the cheesecake is chilled, spread the chopped strawberries evenly over the top. If desired, drizzle melted white chocolate over the strawberries for extra flair. 
5. Slice and serve: Cut into bars and enjoy! Store leftovers in the refrigerator for up to 3 days. 

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3. Strawberry Basil Ice Cream

Looking for something unique? This strawberry basil ice cream is a flavor duo that’s both refreshing and decadent. The sweetness of strawberries contrasts beautifully with the aromatic hint of basil. Intrigued yet? You should be.

Ingredients: 

• 2 cups fresh strawberries, hulled and chopped 
• 1/3 cup granulated sugar (for strawberries) 
• 1 cup whole milk 
• 2 cups heavy cream 
• 3/4 cup granulated sugar (for custard base) 
• 5 large egg yolks 
• 1/4 cup fresh basil leaves 
• 1 tsp vanilla extract

Instructions: 

Make the Strawberry Compote: 

• In a small saucepan, combine the chopped strawberries and 1/3 cup sugar. 
• Cook over medium heat, stirring occasionally, until the strawberries release their juices and thicken into a compote (about 8-10 minutes). 
• Remove from heat and cool completely. 

Prepare the Basil-Infused Cream Base: 

• In a medium pot, heat the milk, 1 cup of the heavy cream, and basil leaves over medium heat until it just begins to simmer. 
• Remove from heat and let the basil steep for 20 minutes. Strain out the basil leaves. 

Make the Custard Base: 

• In a bowl, whisk the egg yolks and 3/4 cup sugar until pale and slightly thickened. 
• Slowly pour the warm milk mixture into the egg yolks while whisking constantly. 
• Return the mixture to the pot and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). 
• Stir in the remaining 1 cup of heavy cream and the vanilla extract. Chill the custard mixture in the fridge for at least 4 hours or overnight. 

Churn the Ice Cream: Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. 

Layer the Ice Cream & Strawberry Swirl: Transfer half of the churned ice cream to a freezer-safe container. Add a layer of the strawberry compote and gently swirl it with a knife. Repeat with the remaining ice cream and compote. 

Freeze: Freeze for at least 4-6 hours before serving. 

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4. No-Bake Strawberry Pie

Craving something sweet but don’t want to turn on an oven? This no-bake strawberry pie is the perfect solution. It’s a creamy, sweet, and refreshing dessert that you can quickly prepare.

Ingredients: 

For the crust: 

• 1 1/2 cups graham cracker crumbs 
• 1/3 cup melted butter 
• 1/4 cup sugar 

For the filling: 

• 8 oz cream cheese, softened 
• 1/2 cup powdered sugar 
• 1 tsp vanilla extract 
• 1 cup whipped cream (or whipped topping) 

For the topping: 

• 1 lb fresh strawberries, hulled and halved 
• 1/4 cup sugar 
• 1 tbsp lemon juice 
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions: 

Prepare the crust: 

• In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. 
• Press the mixture firmly into the bottom of a 9-inch pie pan to form an even layer. Chill in the fridge for 30 minutes. 

Make the filling: 

• In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy. 
• Gently fold in the whipped cream until fully combined. Spread the mixture evenly over the chilled crust. 

Prepare the topping: 

• In a saucepan over medium heat, combine sugar, lemon juice, and the cornstarch mixture. Stir until the glaze thickens and becomes clear. Remove from heat and let it cool. 
• Arrange the halved strawberries on top of the filling, creating a layer of fresh berries. Brush or drizzle the cooled glaze over the strawberries. 

Chill and serve: Refrigerate the pie for at least 2 hours to set. Slice and serve chilled.

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5. Strawberry Lemon Muffins

These strawberry lemon muffins are like sunshine in a bite. They’re sweet, tangy, and bursting with fresh strawberry chunks, making them the perfect treat for breakfast or snack time.

Ingredients: 

• 2 cups all-purpose flour 
• 3/4 cup granulated sugar (plus extra for topping) 
• 2 tsp baking powder 
• 1/2 tsp baking soda 
• 1/4 tsp salt 
• Zest of 1 lemon 
• 3/4 cup whole milk 
• 1/3 cup vegetable oil 
• 1 large egg 
• 1/4 cup freshly squeezed lemon juice 
• 1 tsp vanilla extract 
• 1 cup fresh strawberries, diced

Instructions: 

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it. 
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. 
3. In a separate bowl, mix the milk, vegetable oil, egg, lemon juice, and vanilla extract until well combined. 
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined (avoid overmixing). 
5. Gently fold in the diced strawberries. 
6. Divide the batter evenly among the muffin cups and sprinkle a little sugar on top of each for a crispy topping. 
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. 

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6. Strawberry Chocolate Tart

Strawberries and chocolate – you simply cannot go wrong with this timeless pairing. This tart is all about lush decadence, with a buttery tart crust, rich chocolate ganache filling, and fresh strawberries on top.

Ingredients 

Crust: 

• 1 1/4 cups (160g) all-purpose flour 
• 1/4 cup (50g) granulated sugar 
• 1/2 cup (115g) unsalted butter, cold and diced 
• 1 egg yolk 
• 1-2 tbsp cold water (as needed) 

Shortcut option: Use a store-bought tart crust. 

Filling: 

• 8 oz (225g) dark chocolate, chopped 
• 1 cup (240ml) heavy cream 
• 1 tsp vanilla extract (optional) 

Topping: 

• 1-2 cups fresh strawberries, hulled and halved 
• Powdered sugar (for dusting, optional) 
• Melted white chocolate (optional, for drizzling)

Instructions 

Make the Crust: 

• Combine flour and sugar in a bowl. Add cold butter and mix until it resembles coarse crumbs. 
• Add egg yolk and cold water, one tablespoon at a time, until the dough comes together. 
• Roll out the dough and press it into a tart pan. Chill for 30 minutes. 
• Preheat oven to 375°F (190°C). Pierce the crust with a fork and bake for 15-20 minutes, or until golden. Let cool completely. 

Prepare the Filling: 

• Heat heavy cream in a saucepan until just simmering. Remove from heat and pour over the chopped dark chocolate. 
• Let sit for 2 minutes, then whisk until smooth and velvety. Stir in vanilla extract if desired. 

Assemble the Tart: 

• Pour the chocolate ganache into the cooled tart shell. Smooth the top with a spatula. 
• Arrange fresh strawberries on top of the ganache, pressing slightly to secure. 

Add Finishing Touches: Dust with powdered sugar or drizzle with melted white chocolate for extra flair. 

Chill & Serve: Refrigerate for at least 2 hours until set. Slice and enjoy! 

Melt 10 Pounds in 3 Days with This Simple Detox >> Click to Reveal the Recipe!

The Sweetest Way to Celebrate Strawberry Season

Strawberries are a gift to bakers, and these six recipes prove why. From no-fuss pies to breakfast-ready muffins and gourmet ice cream, there’s a strawberry dessert for every occasion and craving. Whether you’re a novice baker or a seasoned pro, these recipes are your perfect excuse to stock up on those fragrant berries this season. 

Now, it’s your turn to bring these ideas to life! Whip up the desserts, snap some photos (tag us—we’d LOVE to see your creations), and most importantly… treat yourself! 

Have a favorite strawberry dessert recipe of your own? Share it in the comments below!

Read More: Top 6 Fresh Strawberry Dessert Recipes