Summer is coming, and strawberries are a must on anyone’s menu. Here are some recipes to try out on family and friends or to make for Mom this Mother’s Day:

Brownie ’n berries dessert pizza

Prep time: 20 minutes

Total time: 2 hours, 50 minutes

Serves: 16

1 box (1 lb. 2.4 ounces) Betty Crocker Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla

2 cups sliced fresh strawberries

1 cup fresh blueberries

1 cup fresh raspberries

1/2 cup apple jelly

Preheat oven to 350F (325F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.

Make brownie batter as directed. Spread in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Carefully spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

– recipe by Family Features

Strawberries and cream sponge cake roll

Makes: 10-12 servings

5 egg yolks

1 teaspoon vanilla

5 egg whites

teaspoon cream of tartar

teaspoon salt

cup sifted powdered sugar

cup flour

1 quart strawberries, sliced

2 tablespoons sugar

2 cups whipping/heavy cream

teaspoon vanilla

2-3 tablespoons powdered sugar

Whole strawberries for garnish

Preheat oven to 350 degrees F. Line a 15-by-10-inch jellyroll pan (or cookie sheet with sides) with wax paper and spray with cooking spray (cooking spray with flour in it for baking works great).

Beat egg yolks until light and lemon colored. Stir in vanilla. In a separate bowl, beat egg whites until foamy. Add cream of tartar and salt, beating until stiff. Fold in cup powdered sugar. Gently fold in egg yolk mixture. Fold in flour. Spread batter in pan. Bake at 350 degrees F for 10-12 minutes (do not let cake brown).

Using a fine mesh strainer, sift a small amount of powdered sugar on a linen towel. Turn hot cake out onto towel. Carefully peel off waxed paper. Roll up cake in the towel. Cool on a wire rack.

Combine strawberries and 2 tablespoons sugar; let sit for 5 minutes. Beat whipping cream until foamy. Add 2-3 tablespoons powdered sugar and tsp. vanilla, beating until soft peaks form. Unroll cake. Spread cake with berries, then half of the whipped cream. Reroll cake. Place on a serving plate. Frost with remaining whipped cream. Garnish with whole strawberries. Chill until serving time.

– recipe by McClatchy-Tribune

Chocolate strawberries

Prep time: 20 minutes; cook time: 10 minutes; ready in 1 hours

5 ounces bittersweet chocolate, chopped

1 pint fresh strawberries with leaves

In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

– recipe by

Stuffed strawberries

Prep time: 30 minutes; ready in 30 minutes

1 pint fresh strawberries

1 (8 ounce) package cream cheese, softened

1/2 cup confectioners’ sugar, or to taste

2 tablespoons orange flavored liqueur, or to taste

Cut the tops off the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry toward the bottom.

Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

– recipe by

Strawberry torte

11 ounces cream cheese, softened

3/4 cup white sugar

2 teaspoons vanilla extract

1 pint heavy whipping cream

2 (12 ounce) packages ladyfinger cookies

1 (16 ounce) package frozen strawberries

1 tablespoon cornstarch

Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.

Whip cream cheese, sugar, and vanilla together.

In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.

Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.

Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

– recipe by