Seven inventive ways to use this summer’s sweeter strawberries

Thanks to our cool spring, there’s a glut of extra flavoursome fruit. Silvana Franco makes the most of it

If, like me, you’ve already wondered if strawberries really do seem to be that bit sweeter and juicier this summer, it turns out we’re right. With their annual mass outings Wimbledon and Royal Ascot just around the corner, the good news is that the dreary, chilly spring we’ve all just trudged through has resulted in a super-sweet and extra juicy crop of British strawberries.

Due to be entering peak season in the next couple of weeks, strawberries are the

UK’s favourite fruit, with shoppers spending £778 million on strawberries in the last year, according to analyst Kantar. The cooler spring weather has resulted in a slower ripening period, leading to the season starting a little later than usual this year, with the first harvests landing on shop shelves around a month later than in 2022. British Berry Growers, which represents 95 per cent of berries supplied to UK supermarkets, say that the longer growing time has produced larger berries than last year (good news for jam makers, like me) while the recent sunny days and cooler nights have boosted their sugar content, making them sweeter and juicier.

To enjoy strawberries at their best, though, make sure to store them correctly. Don’t wash, just place in the fridge in their original container, or, if bought in a paper bag, transfer to a shallow bowl lined with a sheet of paper towel and keep chilled. For the best flavour, take them out of the fridge at least an hour before serving. Here are seven great ways to serve them.

1 DEEP-FRIED CHOCOLATE STRAWBERRIES

Dip whole strawberries in melted dark chocolate, then place them in the fridge to set. Next, dip the chocolatecoated strawberries into a basic batter (whisk together some self raising flour with a pinch of salt and sugar and enough cold water to make a smooth, thick mixture) then deep fry them at 190C for 3-4 minutes until crisp and golden.

2 STRAWBERRIES IN RED WINE

Hull 400g small strawberries or halve them if large. Add two tablespoons of white sugar and the juice of a lemon, tossing to coat. Pour over 400-500ml red wine and leave to macerate for at least an hour. Serve in glasses or shallow soup bowls.

3 STRAWBERRY

SMOOTHIE

Fill a blender goblet with hulled and halved strawberries

(if you have any other berries, such as raspberries or blueberries, you can also add a few of those too). Break in a small banana then add a good splash of milk, orange juice or coconut water and whizz until smooth. Pour over ice and serve.

4 STRAWBERRY AND GOAT’S CHEESE TOASTED BRIOCHE

Butter two slices of brioche bread and make into a sandwich (with the butter on the outside) with goats cheese and sliced strawberries. Season with chilli flakes and black pepper and toast in a panini press or frying pan until crunchy and golden brown.

5 MINI MILK ICE LOLLIES

Hull and dice 300g strawberries and blend with a 170g tin of condensed milk until smooth. For seedless lollies, strain the mixture, otherwise pour into small ice-lolly moulds and freeze overnight.

6 STRAWBERRY MOJITO

Chop 12 large strawberries and two limes and muddle together in a large jug with two tablespoons of white sugar and few fresh mint leaves. Stir in 400ml white rum, mixing well. When ready to serve, divide between 6-8 glasses, fill with ice cubes, and then top up with sparkling water.

7 STRAWBERRY AND AVOCADO SALAD

For a pretty summer salad, toss together halved strawberries, diced or sliced ripe avocado and some baby spinach leaves. Crumble in a little feta, add a few slivers of red onion then dress with a honeymustard vinaigrette.