Here are a few delicious recipes to celebrate strawberry season

This strawberry caprese salad is a fruity twist on the classic Italian dish, with juicy, ripe strawberries standing in for tomatoes. The sweet-tart flavor of strawberries goes beautifully with fresh mozzarella, basil and a drizzle of balsamic vinegar. This colorful salad is perfect as an appetizer, side dish or light lunch. To make it a main dish, top it with roasted chicken or add white beans.

Strawberry caprese salad

Servings: 4

Active time: 10 minutes

Total time: 10 minutes

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• ¼ teaspoon salt
• 1/8 teaspoon ground pepper
• 2 cups strawberries, hulled and quartered
• 2/3 cup fresh small mozzarella cheese pearls
• ¼ cup loosely packed basil leaves

Directions

Whisk oil, balsamic vinegar, salt and papper together in a small bowl until fully combined.

Arrange strawberries and mozzarella pearls on a large platter; top with basil. Drizzle evenly with the oil mixture and serve immediately.

Nutrition per serving: 184 calories, 14 g total fat, 5 g saturated fat, 24 mg cholesterol, 8 g carbohydrates, 2 g fiber, 5 g total sugars, 0 g added sugars, 8 g protein, 328 mg sodium, 166 mg potassium, 132 mg phosphorus, 1 mg iron, 24 mcg folate, 174 mg calcium, 298 IU vitamin A, 51 mg vitamin C, 5 IU vitamin D.

— Giovanna Vazquez, EatingWell

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Strawberry shortcake with honey-yogurt cream

These light and fresh strawberry shortcakes lean on nonfat Greek-style yogurt instead of butter or cream in the shortcakes. Just a small amount of sugar and a pinch of lemon zest is all you need to bring out the flavor of fresh strawberries in this easy dessert.

Servings: 6

Active time: 20 minutes

Total time: 45 minutes

For the yogurt shortcakes

• ½ cup all-purpose flour, plus more for dusting
• ½ cup whole-wheat pastry flour
• 2 teaspoons granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup nonfat plain Greek-style yogurt
• ¼ cup nonfat milk, plus more for brushing

For the strawberry filling

• 8 ounces fresh strawberries, hulled and sliced (about 1 ½ cups)
• 2 teaspoons granulated sugar
• 1 teaspoon grated lemon zest
• For the honey-yogurt cream:
• ¾ cup nonfat plain Greek-style yogurt
• 1 teaspoon honey
• ¼ teaspoon vanilla extract

Directions

To prepare shortcakes: Preheat oven to 400 F. Whisk all-purpose flour, pastry flour, sugar, baking powder and salt together in a medium bowl. Stir in yogurt and milk, using a flexible spatula to incorporate the milk into the flour mixture until a shaggy dough forms.

Turn the dough out onto a lightly floured work surface and gently bring it together with your hands until it holds together and there are no more floury bits. Pat into a ¾-inch-thick rectangle; cut evenly into six rectangles (about 2 by 1 ½ inches each). Transfer the rectangles to a parchment-paper-lined baking sheet. Lightly brush with milk.

Bake until golden brown, 15 to 17 minutes. Transfer to a wire rack to cool slightly, about 20 minutes.

Meanwhile, prepare strawberries: Stir sliced strawberries, sugar and lemon zest together in a medium bowl. Let stand at room temperature, stirring occasionally, until the berries release their juices, about 20 minutes.

To prepare honey-yogurt cream, whisk yogurt, honey and vanilla together in a small bowl until very smooth and creamy.

To serve, slice the cooled shortcakes in half. Spread 2 tablespoons honey-yogurt cream on the bottom half of each shortcake. Top each with 3 tablespoons strawberries and drizzle evenly with accumulated juices. Top each with the top half of the shortcake. Serve immediately.

Nutrition per serving: 134 calories, 1 g total fat, 0 g saturated fat, 3 mg cholesterol, 25 g carbohydrates, 2 g fiber, 8 g total sugars, 4 g added sugars, 8 g protein, 242 mg sodium, 192 mg potassium, 1 mg iron, 34 mcg folate, 144 mg calcium, 27 IU vitamin A, 23 mg vitamin C.

— Nicole Hopper, EatingWell