35 Frozen Strawberry Recipes You Can Make Any Time of Year

From the Recipe Creator: When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. —Suzanne Alberts, Onalaska, Wisconsin

From the Recipe Creator: That classic spring treat—strawberry shortcake—takes on a wonderful new twist with this strawberry poke cake recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered cake that’s made from a convenient boxed mix. —Mary Jo Griggs, West Bend, Wisconsin

From the Recipe Creator: While growing up on a farm, I often ate rhubarb, so it’s natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa

From the Recipe Creator: Use this sweet strawberry cake filling for a cake roll or layer cake. It also tastes fantastic served over ice cream or shortcake. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Cool off with a thick and rich treat that will remind you of a malt shoppe! Nothing can beat this strawberry shake recipe. —Kathryn Conrad, Milwaukee, Wisconsin

From the Recipe Creator: Strawberry Cobbler is one of my favorite spring and summertime treats, especially served warm with a dollop of whipped cream on top. The biscuits in this recipe bake up golden brown with a buttery cotton soft middle. The fluffy topping is also perfect for soaking up all that strawberry filling. —Tina Butler, Royse City, Texas

From the Recipe Creator: These cupcakes are the perfect use for fresh strawberries you have stored. Instead of strawberry jam or Jell-O powder, they feature the natural color and flavor of vibrant, fresh berries. Pair the cupcakes with a pale pink strawberry frosting, or use your favorite. Either way, they’re sure to impress! —Molly Allen, Hood River, Oregon

From the Recipe Creator: Look no further for the ideal topping for vanilla cupcakes, a chocolate layer cake or even whoopie pies. This strawberry buttercream frosting recipe lets real strawberries’ natural flavor and color shine, thanks to one clever trick. With just a bit of extra prep (it’s worth it!), you’ll have beautiful strawberry frosting ready to dress up your treats in no time. —Molly Allen, Hood River, Oregon

From the Recipe Creator: When I’m planning party menus, I appreciate dessert recipes like this; you can make and freeze it up to two weeks before serving. A refreshing slice is welcome after a big meal.—Cassie Alexander, Muncie, Indiana

From the Recipe Creator: A pound cake offers a buttery, tender crumb with a soft, golden crust. To make the classic version even better, we added fresh fruit into the mix. This cake starts with a vanilla cake base and is flecked with berries. Dress it up to serve for any party or occasion thanks to its pretty pink glaze, or simply enjoy a slice with afternoon tea. —Molly Allen, Hood River, Oregon

From the Recipe Creator: A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They’re perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania

From the Recipe Creator: I enjoy using strawberries in a variety of ways, including featuring them in this pretty and sweet-tart dressing. —Carolyn McMunn, San Angelo, Texas

From the Recipe Creator: This kid-friendly, easy-to-make ice cream has a subtle base flavor of strawberries and chunks of the sweet fruit sprinkled throughout. It’s melt-on-your-tongue delicious! If you want to enhance the strawberry flavor, try adding strawberry extract. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: There are plenty of strawberry patches near my hometown, and soon they’ll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks!

From the Recipe Creator: Sunday suppers were always a little sweeter when my Nana served us these special spring muffins. Take them to a whole new level by topping them with toasted walnuts. —Becky Kummery, Quakertown, Pennsylvania

From the Recipe Creator: I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington

From the Recipe Creator: My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut

From the Recipe Creator: I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. —Norma Steiner, Monroe, Wisconsin

From the Recipe Creator: Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

From the Recipe Creator: When it starts warming up in Colorado, my kids ask for ice-cold treats. This rosy pink cream float is one of our household favorites. —Crystal Jo Bruns, Iliff, Colorado

From the Recipe Creator: For a big berry taste, you can't beat this tasty spread. With a flavorful foursome of blackberries, blueberries, raspberries and strawberries, this lovely jam brightens any breakfast. —Marie St. Thomas, Sterling, Massachusetts

From the Recipe Creator: This recipe comes from the best cook I have had the pleasure of learning from—my grandmother. The bars pair awesomely with vanilla ice cream. You can even substitute any berries for the filling, such as blackberries, blueberries, raspberries etc. —Candace Holst, Ironwood, Michigan

From the Recipe Creator: Creamy and airy, this gorgeous dessert is the perfect special something for a summer dinner party. I love the mix of smooth strawberry cheesecake and crumbly chocolate crust—and how elegant it looks on the table. —Kathy Berger, Dry Ridge, Kentucky

From the Recipe Creator: I consider this strawberry-rhubarb jam summer in a jar! It's a soft-set jam that tastes great spread on sandwiches, toast, English muffins and more. —Peggy Woodward, Shullsburg, Wisconsin

From the Recipe Creator: You can have your cake and eat it guilt-free with these taste-tempting treats. The petite graham cracker “crust,” chopped fresh berries and cream cheese frosting offer all the goodness of cheesecake in manageable portions. —Jill Drury, Milwaukee, Wisconsin

From the Recipe Creator: My friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He’d use up rhubarb growing in the yard and treat his co-workers. —Charlene Schwartz, Maple Plain, Minnesota

From the Recipe Creator: A strawberry compote is the perfect fit if you’re looking for a great way to use up the berries or to simply pair it with other items—and it only takes four ingredients to make! While it won’t last quite as long as jam, it can still help you preserve and use those red berries in a delicious way. —Molly Allen, Hood River, Oregon

From the Recipe Creator: Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it…and I do, too! —Luverene Dove, Appleton, Minnesota

From the Recipe Creator: This rich, creamy cheesecake is a crowd-pleasing standout. It has won first-place ribbons at numerous fairs and is my family’s favorite dessert. It’s an indulgence sure to elicit oohs and aahs when served to guests. —Sherri Regalbuto, Carp, Ontario

From the Recipe Creator: Who can tell that this delicious smoothie is made with tofu? No one (especially your kids)! The blend of berries and pomegranate juice makes this welcoming drink a refreshing delight. —Sonya Labbe, West Hollywood, California

From the Recipe Creator: The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas

From the Recipe Creator: Why reserve lemonade and strawberries for the summertime? They’re just as refreshing during the holiday season. Add two more ingredients to create a crowd-pleasing cocktail.

From the Recipe Creator: You won’t believe how tender these rich, buttery scones are. The lemony glaze is a lip-smacking treat! —Kathy Harding, Richmond, Missouri

From the Recipe Creator: I like to cool down with this absolutely fantastic frozen margarita recipe. It's slightly icy, thick and perfect for when you need a break. —Julie Hieggelke, Grayslake, Illinois