There is a very short window when strawberries are truly perfect — when they're fully ripe, deeply red all the way through, and so fragrant you can smell them from across the room. That window is right now, in the heat of summer, and I make the most of every single berry.

Strawberry Jam (Small Batch)

This is the recipe I make first every season. A small batch of strawberry jam — just a few jars — made with peak-season berries is one of the most satisfying things you can put up.

Ingredients: 4 cups crushed strawberries (about 2 pounds whole), 3 cups sugar, 2 tablespoons lemon juice.

Combine strawberries, sugar, and lemon juice in a heavy pot. Bring to a boil over medium-high heat, stirring frequently. Continue boiling, stirring often, until the jam reaches 220°F or passes the plate test (drop a spoonful on a cold plate — it should wrinkle when pushed). Ladle into sterilized jars and process in a water bath for 10 minutes, or refrigerate and use within 3 weeks.

Strawberry Shortcake

Classic, simple, perfect. This is summer on a plate. For the biscuits: 2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon salt, ½ cup cold butter cubed, ¾ cup heavy cream. Cut butter into flour mixture until crumbly. Add cream and mix just until combined. Pat out and cut into rounds. Bake at 425°F for 12–15 minutes. For the strawberries: slice 2 pounds of strawberries, toss with 3 tablespoons sugar, and let macerate for at least 30 minutes. Split biscuits, top with strawberries and whipped cream. Serve immediately.

Strawberry Galette

A galette is a free-form tart — rustic, forgiving, and absolutely delicious. It looks impressive but takes about 20 minutes of active work. Toss 2 cups sliced strawberries with 3 tablespoons sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla. Roll out a pie crust on a parchment-lined baking sheet. Pile strawberries in the center, leaving a 2-inch border. Fold the edges up over the filling, pleating as you go. Brush crust with egg wash and sprinkle with coarse sugar. Bake at 400°F for 35–40 minutes.

Strawberry Lemonade

The most refreshing drink of summer. Blend 2 cups fresh strawberries until smooth. Combine with 1 cup fresh lemon juice, ¾ cup sugar, and 4 cups cold water. Stir until sugar dissolves. Serve over ice with a sprig of mint.

Strawberries with Cream

Sometimes the simplest preparation is the best. Slice fresh strawberries, sprinkle with a little sugar, and serve with a pour of heavy cream. That's it. It's perfect.

Freezing Strawberries

When you have more than you can use, freeze them. Hull and slice, spread on a baking sheet, freeze until solid, then transfer to freezer bags. Frozen strawberries are wonderful in smoothies, oatmeal, and baked goods all winter long. Strawberry season is short. Make the most of it.