As soon as I get my hands on local strawberries, summer baking is on. The first recipe I make every year isStrawberry Shortcake. Super-fresh berries are so flavorful that they don't need much to dress them up, aside from a tender biscuit and generous swoop of whipped cream. (Plus, it's a great excuse to break out thesecharming fluted cuttersto make biscuits.) This year, I'm giving the classic recipe a slight tweak — matcha whipped cream. I know sweet, juicy berries and lightly grassy matcha pair exceptionally well together after making this summerycoffee cake, so why not translate that combo to more desserts? If you're preparing your picnic basket with more portable snacks, try our newStrawberry Shortcake Cookies. Instead of cream biscuits, these sandwich cookies are made with soft and tender cream cookies. Or turn your strawberries into individualhand piesif you're after something buttery and flaky. I'd be remiss if I didn't mention any combination of strawberry and rhubarb, which are combined beautifully in thesegalettes. The recipe makes five medium-sized galettes, rather than a single large galette — which means they're perfectly portioned for a generous single serving and a higher crust-to-filling ratio. (Crucial when the crusts are covered insparkling sugar.) If strawberry season hasn't quite struck where you are yet, freeze-dried fruit or jam can hold you over. Freeze-dried strawberry powder bakes up beautifully in this gorgeoustwisted babka, while thisswirled briochemakes use of jam while you eagerly await the season's bounty. Happy strawberry season, | 
