Note: The classic strawberry shortcake is built on a biscuit, one made with plenty of butter, which gives it a tender, crumbly texture. If you're serving 4 to 6, cut the quantity of strawberries and sugar in half, and adjust the amount of whipped cream. Or enjoy the biscuits for breakfast warmed, slathered with butter and loaded with fresh strawberry jam. From Beth Dooley.

• 8 c. strawberries, tops removed, and sliced

• 1 to 2 tbsp. honey, or more to taste

• 3 c. cake flour or all-purpose flour

• 1 tsp. salt

• 1 tbsp. baking powder

• 3 tbsp. sugar, divided

• 6 tbsp. cold butter

• 1 c. cold milk or buttermilk, or more as needed

• 1 c. heavy whipping cream

• 1 tsp. vanilla

Directions

In a medium bowl, toss the strawberries with the honey and set aside.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder and 2 tablespoons of sugar. Work the butter into the flour mixture using a fork, pastry blender or your fingers. (Or, put the flour mixture into a food processor and pulse in the butter.) The mixture should be as crumbly and even as breadcrumbs.

Drizzle the milk over the flour mixture and mix quickly until the dough comes together. If the mixture is too dry, add a little more milk, a tablespoon at a time.

Using your hands, lightly shape the dough into golf-ball-sized balls and place on the baking sheet, tamping them lightly down with your palm to make a disc about 1 inch thick. Lightly brush the biscuits with some of the cream. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven and allow to cool on a rack.

In a small bowl, whip the cream, vanilla and remaining 1 tablespoon of sugar until soft peaks form.

To assemble the shortcakes, split the biscuits in half, and evenly distribute the cream and then the strawberries over the shortcakes. Serve immediately.

Strawberry Ice Cream (without the churn)

Serves 6 to 8.

Note: This simple recipe doesn't require any cooking or special equipment. All you have to do is mash up the berries, whip the cream and lightly freeze. This recipe needs to be prepared in advance to allow for time in the freezer. From Beth Dooley.

• 2 c. strawberries, tops removed, plus more for garnish

• 1 (14-oz.) can sweetened condensed milk

• 2 tsp. vanilla

• Pinch salt

• 2 1/2 c. heavy cream

Directions

In a large bowl, use a fork to mash the berries. Add the condensed milk and mash again until well combined; the mixture should be smooth. Stir in the vanilla and salt. Set aside.

In a medium bowl, whip the cream until medium peaks form. Add about 1/4 of the whipped cream to the strawberry mixture and fold it into the berries to combine. Gently fold in the remaining whipped cream in 2 or 3 additions. Pour this into a 9- by 9-inch pan and spread into an even layer. Cover with plastic wrap, gently pressing the wrap into the surface and transfer to the freezer.

Freeze the mixture until firm, about 6 hours. Allow to soften at room temperature, about 10 minutes, before scooping. Serve garnished with additional fresh strawberries.

Strawberry Spinach Salad with Lemon-Basil Vinaigrette

Serves 4 to 6.

Note: Tangy and sweet, this makes a lovely side salad and light main dish served with rough, country bread. From Beth Dooley.

• 3 tbsp. olive oil

• 1/4 c. fresh lemon juice

• 1 tbsp. chopped basil, plus more for garnish

• 12 to 14 oz. fresh spinach

• 2 c. fresh strawberries, tops removed

• Salt and freshly ground black pepper, to taste

• 4 ounces chèvre

Directions

In a large bowl, whisk together the oil, lemon juice and basil. Add the spinach and the strawberries and gently toss to coat. Season with salt and pepper to taste. Turn out onto a serving platter or individual plates and top with dabs of the chèvre and garnish with additional chopped basil.