Most famous for its starring role in strawberry shortcake, strawberries are often a delicious accompaniment to Belgian waffles, and a favourite flavour for jam and jelly. Strawberries and rhubarb are a great pie combination. Always delicious eaten out of hand, fresh strawberries are also wonderful when served with plain or whipped cream, macerated in wine or liqueur, and in a variety of desserts. One simple way to enjoy strawberries is to place whole berries on a saucer, with a tablespoon or so of white or brown sugar in the center for dipping. In a sauce, a light grinding of fresh black pepper seems to heighten their flavour.

A key point to remember about strawberries is that once they are sliced, the addition of sugar will encourage their juices to flow; that’s why it’s best, in shortcake mixtures, to have some berries cut fine, others whole or in large chunks, and to let the berries sit for a few minutes with the sugar; the juice from the finely cut ones then creates intense flavour.