There’s something magical that happens in Australian kitchens every spring – the unmistakable scent of fresh strawberries fills the air, promising sweetness and delight in every bite. For generations, strawberries have been a trusted companion at breakfast, lunch, and afternoon tea, their versatility shining in salads, cakes, drinks, and even savoury dishes. Whether plucked straight from the punnet or worked into something more elaborate, strawberries always deliver a gentle reminder of sun-soaked days, childhood memories, and the twists and turns of family recipes handed down in faded recipe books and well-worn notebooks.

Strawberry drizzle Gin and lime Cocktail

There’s no better way to signal the start of a warm Aussie evening than with a refreshing strawberry cocktail. I remember the first time I made this for friends – the laughter was loud, the strawberries were bright red, and the only complaint was that I hadn’t whipped up a second batch!

Ingredients:

4 large ripe strawberries, hulled
Juice of half a lime
60ml good-quality gin
90ml strawberry syrup or drizzle
Soda water and ice

Method:
Muddle your strawberries and lime juice gently – the idea is to draw out their flavours, not mash them to a pulp. Add your gin and strawberry syrup, top up with plenty of ice, and finish with a splash or two of soda water. Garnish with an extra strawberry, and let the cool, sweet-tangy burst transport you back to summer picnics and laughter under the gum trees.

Strawberry crumble: All-in-the-family

My favourite dessert growing up was always crumble – simple, warming, and perfect to share. When strawberries are plentiful, their tartness elevates the whole dish to something truly special.

Ingredients:
1kg strawberries, halved
2 tbsp sugar
2 tsp cornflour
1 tsp vanilla essence
1 cup rolled oats
1/2 cup plain flour
1/2 cup brown sugar
80g butter, cold and cubed

Method:
Preheat your oven to 180°C. Toss strawberries with sugar, cornflour, and vanilla, then tip into a baking dish. Combine the oats, flour, sugar, and butter – rub together until crumbly, then sprinkle over the fruit. Bake until golden and bubbling (around 35 minutes) and serve with cream or custard. Every mouthful is a burst of nostalgia – a dessert that tastes like home.

Easy Strawberry Cake: A weekend treat

Some cakes are meant just for Sundays – soft, forgiving, and perfect for sharing with visiting grandkids. This easy strawberry cake makes the most of in-season fruit and comes together in under an hour.

Ingredients:

500g strawberries, diced (plus extra halves for topping)
1⅔ cups plain flour
1 cup sugar
1 tsp baking powder
Pinch salt
1 cup plain yoghurt
1/2 cup light olive oil
3 large eggs
Zest of one lemon

Method:
Whisk the wet ingredients until smooth, stir in dry ingredients, then gently fold in diced strawberries. Spoon into a lined cake tin, top with halved strawberries, and bake at 180°C for 40 minutes. The aroma alone will bring the whole family to the kitchen before the cake even hits the table.

Strawberry Salsa: Bright and unexpected

Strawberries aren’t just for sweets – this salsa is a burst of colour and zing, perfect to serve with barbequed chicken or spooned over tacos. It’s also the dish that convinced me strawberries really do belong everywhere.

Ingredients:

1 punnet strawberries, diced
1/2 red capsicum, finely chopped
1 avocado, diced
1/4 red onion, diced
1/2 telegraph cucumber, diced
Handful fresh coriander, chopped
Juice of half a lime
Drizzle olive oil
Pinch salt

Method:
Mix everything in a bowl, let stand for 10 minutes, and serve with corn chips or as a bright side at a spring dinner table. Best enjoyed while watching the magpies warble in the late afternoon glow.

Strawberry & watermelon ice-blocks: Childhood in a Bite

There are hot days when nothing hits the spot like a homemade ice-block. This recipe isn’t just a snack – it’s a childhood memory, revived for the next generation with no added sugar, only fruit.

Ingredients:
1 punnet strawberries, hulled
2 cups watermelon, cubed

Method:
Blend together until silky smooth, pour into ice-block moulds, and freeze overnight. The taste is pure sunshine – a cooling treat for grandchildren, or anyone seeking that simple joy from years past.

These strawberry recipes come with a slice of history and a pinch of warmth – ready to be enjoyed and shared by the Starts at 60 community, throughout the season when strawberries shine their brightest.