7 Tops Strawberry Recipes You'll Love

Photo: Courtesy of Fig & Olive.
Aside from sunny weather and new sandals, nothing says summer in Los Angeles like a bowl of sweet, locally grown strawberries. And, this season, they're better than ever. So, to celebrate our favorite berry, we turned to the city's top restaurants and food bloggers to get the intel on their favorite strawberry-centric recipes.
And, boy, did they turn 'em out. We're talking a light cucumber-and-strawberry salad courtesy of 9021Pho's Kimmy Tang, a tart summery cocktail, and what just might be the most perfectly refreshing granita — ever. But, believe us when we say they're all to-die-for. Ahead, seven insanely delicious ways to indulge your strawberry obsession.
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Photo: Courtesy of 9021Pho.
Chef Kimmy Tang Of 9021Pho's Summer Salad

For Salad:
3 strawberries
1/2 green apple
1/4 cup of fresh pineapple
1/2 Asian pear
1/2 medium-sized cucumber, diced
1/4 cup honey roasted walnuts
1/3 cup mixed greens

For Tamarind Dressing
2 oz tamarind paste
2 oz lemon juice
3 oz agave or honey
1/16 tsp minced garlic
1/16 tsp chili
1/8 tsp salt

Combine all ingredients, and mix well.
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Photo: Courtesy of The Kitchy Kitchen.
The Kitchy Kitchen's No Bake Strawberry Pie

For Strawberry Filling:
2⁄3 cup white sugar
2 1⁄2 tbsp cornstarch
Pinch of kosher salt
1 quart fresh strawberries, quartered, plus more for garnish
1 tsp pure vanilla extract
2 tbsp unsalted butter
2 tbsp fresh lemon juice
1 tsp finely grated orange zest

For Lemon Verbena Whipped Cream:
1⁄4 cup white sugar
10 lemon verbena leaves (fresh or dried, and if they're hard to find, four segments of lemon peel are fine)
1 1⁄2 cups heavy cream
1 tsp pure vanilla extract
1 9-inch baked pie crust, homemade or store bought

1. For the filling, in a medium saucepan, combine the sugar, cornstarch, and salt. Blend in 2/3 cup water and 2 1/2 cups of the strawberries. Bring to a boil, stirring and roughly smashing the strawberries. Boil, stirring constantly, until the mixture is very thick (a minute or so).
2. Remove from the heat, and stir in vanilla, butter, lemon juice, and orange zest. Cool to room temperature, then chill in the fridge.
3. For the lemon verbena whipped cream, combine the sugar with 1/4 cup water in a small saucepan. Add the leaves. Simmer for three minutes, until the sugar is fully dissolved, and turn off the heat. Let the syrup cool completely. This can be done up to a week in advance for extra flavor.
4. Strain the syrup, and add it to the cream along with the vanilla. Whip to soft peaks.
5. To finish the pie, pour the strawberry mixture into the pie crust. Top with the remaining fresh strawberries. Dollop the whipped cream in the center and spread, but still reveal the strawberries at the edge. Garnish with sliced strawberries.
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Photo: Courtesy of Fig & Olive.
Fig & Olive Melrose Place's Dessert Crostini

1 package shortbread cookies
12 strawberries (preferably from Harry’s Berries in Oxnard)
8 oz mascarpone cheese
2 tsp balsamic vinegar reduction
Pinch of micro-basil (to garnish)

1. Spread mascarpone generously on shortbread cookies.
2. Add sliced strawberries.
3. Drizzle balsamic reduction on top, and sprinkle micro-basil to garnish.
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Photo: Courtesy of The Urban Baker.
The Urban Baker's Strawberry Limeade Soda

1 pint fresh strawberries
2 tbsp white, organic sugar
1 tsp fresh lime juice
2 tbsp water
3/4 cups sugar
1 cup water
1 cup fresh-squeezed lime juice
Sparkling water, like Pellegrino

For the Strawberry Sauce:
1. In your food processor, purée all the ingredients.
2. Set a strainer over a glass bowl, and pour purée into the strainer. Once strained, cover and refrigerate.

For the Limeade:
1. Make a simple syrup with the sugar and water by putting both ingredients into a small sauce pot. Bring to a boil, and stir until all the sugar has dissolved.
2. Turn the heat down to simmer, and let sit for three to five minutes. Remove from heat, and let cool slightly.
3. Combine the lime juice and simple syrup and store, covered, in the fridge.
4. When ready to use, mix the strawberry sauce, limeade, and Pellegrino to create a fruity, tangy soda.
5. If serving to a crowd, combine all of the sauce and limeade with 4 to 5 cups of Pellegrino in a pitcher before your guests arrive. Add ice, lime slices, and some fresh mint leaves.
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Photo: Courtesy of 41 Ocean.
41 Ocean's Skinny Minnie Cocktail

2 large strawberries
2 small sprigs of rosemary
1 1⁄2 oz favorite citron vodka
2 oz fresh lemon juice
Small pinch of Stevia, agave, or stir sweetener (if you like it tart, skip this)

1. Muddle strawberry and rosemary in mixing glass.
2. Shake vodka, lemon juice, club soda, and preferred sweetener with ice in mixing glass three to four times.
3. Strain over fresh ice into a tall (Collins style) glass.
4. Add a strawberry and a sprig of rosemary as garnish, and serve.
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Photo: Courtesy of Valleybrink Road.
Valleybrink Road's Strawberry Ice Cream

3 organic egg yolks
3/4 cup organic half-and-half
1/2 cup plus 1/4 cup organic cane sugar
3/4 cup organic heavy cream
1 1/2 pints organic strawberries, washed, hulled
Vanilla extract (alcohol-free)
Pinch of sea salt

1. In a small bowl, whisk the egg yolks briefly just to break them up. Set aside.
2. In a heavy-bottomed pot, pour the half-and-half and 1/2 cup sugar. Turn heat to medium, and stir occasionally to dissolve the sugar. When the mixture is hot, scoop a little bit out with a ladle and whisk it into the bowl with the egg yolks.
3. Then, whisk the warmed yolks into the mixture and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil. Remove from the heat, and strain into a heat-proof bowl.
4. Slowly, add 3/4 cup heavy cream. Stir to combine, cover with plastic wrap, and chill.
5. Place strawberries in a large bowl, and mash them with a potato masher or put them through a food mill. Then, sprinkle with 1/4 cup sugar and let macerate in their own juices.
6. Once the cream mixture has cooled, add the strawberries, a couple drops of vanilla, and a pinch of salt.
7. Stir, cover with plastic wrap, and put back in the refrigerator until chilled.
8. Freeze mixture in an ice-cream machine according to manufacturer’s instructions.
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Photo: Courtesy of Cooking On The Weekends.
Cooking On The Weekend's Minty Lime Granita Strawberry Cups

1/2 cup water
1 tbsp granulated sugar
About a dozen fresh, medium-sized mint leaves, plus about 2 dozen tiny leaves for garnish
1/4 cup freshly squeezed lime juice (from about 3 limes)
3 tbsp vodka (optional)
2 dozen medium-large strawberries, washed and dried

1. Add the water, sugar, and medium-large mint leaves to a small saucepan, place it over medium heat, and cook just long enough to dissolve the sugar (about three minutes). Let this mixture cool to room temperature, and then remove the mint leaves and discard them. Add the lime juice and vodka (if using), and stir to blend.
2. Pour the mixture into a shallow dish, cover it with plastic wrap, and place it in the freezer until the edges are frozen, about 30 minutes. Scrape the ice from the edges with a fork, mixing it into the center. Repeat this scraping and mixing process every 20 minutes or so, until it has turned into tiny ice flakes. (You should almost be "chopping" as you move the ice around.) Keep this in the freezer until you're ready to use it.
3. Slice about 1/4 inch off the top and bottom of each strawberry, to remove the stem and create a flat top and base.
4. Use a tiny melon baller, grapefruit spoon, or paring knife to scoop out 1/4 to 1/2-inch circle from the top center of each strawberry — this will serve as a "bowl" for the granita. (Be sure not to scoop all the way through or too close to the edges!) Place the prepared strawberries on their bases on a serving plate or platter, and store in the refrigerator until you're ready to assemble.
5. Just before you're ready to serve, spoon about 1 1/2 teaspoons of the granita into the center "bowl" you made in the top of each strawberry, and add a tiny mint leaf to them for garnish.
6. Serve immediately!