Strawberry Season: Chefs Share Fruit-Based Recipes

Strawberry season always hits like a little celebration. Getting the first batch of strawberries and slicing them up, and adding toppings like whipped cream, molten chocolate, or sweetened yoghurt, has to be one of the favourite things ever! If you wait for the strawberries to ripen every year, this is your sign to add them to your plates in ways other than smoothies and parfaits. 

Apart from adding sliced strawberries as an aesthetic garnish, here are some beginner-friendly recipes that put the berries in the spotlight. From a mixer berry salad to the all-time favourite strawberry desserts, why don’t you try these chef-special recipes and make the most of the winter season?

Fresh Strawberry–Melon Salad 

By Chef Anshul Dhyani, ITC Grand Central Mumbai

Ingredients:

For the Salad:

• 1 cup fresh strawberries, halved
• 1 cup watermelon cubes
• 1 cup muskmelon/cantaloupe cubes
• ½ cup blueberries (optional)
• 1½ cups fresh kale leaves, roughly torn
• Edible flowers (optional, for garnish)

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp honey or agave syrup
• 1 tbsp fresh lemon juice
• 1 tsp apple cider vinegar
• A pinch of sea salt
• Freshly cracked black pepper

Method:

1. Wash the strawberries, berries, and greens thoroughly. Cut the melons and strawberries into even pieces.
2. In a large bowl or platter, layer the kale first. Add the watermelon, muskmelon, strawberries, and blueberries on top.
3. Whisk together olive oil, honey, lemon juice, apple cider vinegar, salt, and pepper until emulsified.
4. Drizzle the dressing over the fresh fruits and greens just before serving.
5. Top with edible flowers for a vibrant, elegant finish.

Strawberry Tart

By Chef Amit Sharma, Poetry Love & Cheesecake

Ingredients:

For the Tart Shell (Shortcrust Pastry):

• 200g all-purpose flour
• 100g unsalted butter, chilled and cubed
• 50g powdered sugar
• 1 egg yolk
• 1-2 tbsp cold water
• For the Custard Filling:
• 500ml whole milk
• 4 egg yolks
• 100g granulated sugar
• 50g cornstarch
• 1 tsp vanilla extract
• 50g unsalted butter (optional, for a richer texture)

For the Strawberry Topping:

• 250g fresh strawberries, hulled and sliced
• 50g strawberry jam (optional, for glazing)
• 1 tbsp water (to thin the glaze, if needed)

Method:

1. In a large bowl, mix the flour and powdered sugar. Add the chilled butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
2. Add the egg yolk and mix. Gradually add cold water, one tablespoon at a time, until the dough comes together. Avoid overworking the dough.
3. Wrap the dough in cling film and refrigerate for 30 minutes.
4. Preheat the oven to 180°C. Roll out the chilled dough on a lightly floured surface to fit a tart pan (8-9 inches).
5. Gently press the dough into the pan, trim the edges, and prick the base with a fork. Line with parchment paper and add baking beans or rice to blind bake for 15 minutes.
6. Remove the beans and paper, then bake for another 5-7 minutes until golden. Cool completely and set aside.
7. Heat the milk in a saucepan until warm, but not boiling.
8. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the mixture, whisking continuously.
9. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
10. Remove from heat, stir in vanilla extract and butter (if using), and allow it to cool slightly. Cover with cling film to prevent skin from forming.
11. Spread the cooled custard evenly over the baked tart shell. Arrange the sliced strawberries on top in a decorative pattern.
12. For a glossy finish, heat the strawberry jam with a tablespoon of water until smooth. Brush the glaze over the strawberries.
13. Refrigerate the tart for at least 1 hour before serving to allow the custard to set. Slice and serve the strawberry tarts.

Strawberry Pancakes 

By Chef Amit Sharma, Poetry by Love & Cheesecake

Ingredients:

For the Pancake Batter:

• 200g all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 250ml whole milk
• 50g unsalted butter, melted
• 1 tsp vanilla extract
• 150g fresh strawberries, diced (for the batter)

For the Strawberry Topping:

• 200g fresh strawberries, sliced
• 2 tbsp granulated sugar
• 1 tbsp lemon juice (optional)
• For Serving
• Whipped cream (optional)
• Maple syrup or honey

Method:

1. In a small bowl, combine the sliced strawberries with sugar and lemon juice (optional). Let it sit for 10-15 minutes to allow the strawberries to release their juices and create a syrupy topping.
2. In a bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy. Gently fold in the diced fresh strawberries.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
5. Pour 1/4 cup of pancake batter into the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface of the pancake, then flip and cook for another 2-3 minutes, until golden brown on both sides.
6. Repeat with the remaining batter, ensuring the pancakes don’t overlap in the pan.
7. Stack the pancakes on a serving plate. Top with the macerated strawberries, a dollop of whipped cream, and a drizzle of maple syrup or honey.
8. Serve immediately and enjoy the fresh, fruity, and fluffy goodness of these strawberry pancakes.