Strawberry

Here's a rich treat that's filled with creamy chocolate ganache and garnished with ripe strawberries.

Can be prepared in 45 minutes or less.

This cake was first made in the north of England by young women for their fiancés. It's usually just layered with whipped cream and strawberries, but in this recipe the cake is spread with a berry and rhubarb compote for extra moistness. If your guests don't eat all of this, serve it with tea the next day.

Strawberries and rhubarb are just two of the many flavorful produce varieties grown in this region. During fall and winter, the frozen versions stand up surprisingly well, especially in dishes like this compote, which we serve over ice cream or frozen yogurt for dessert or plain breakfast.

Since Lynn's birthday is in the middle of summer, her mother used to make this as Lynn's birthday "cake" when she was growing up.

Crusts made of ground biscotti and almonds accent this do-ahead dessert.

Making one large shortcake is impressive and lot of fun — especially when chocolate is added to the basic combination.

The crust of this gorgeous dessert is brushed with a layer of melted milk chocolate for a sweet surprise.

The frozen berries aren't thawed before you use them, so this dessert is super fast.

Italy's sweet and buttery-smooth mascarpone cheese adds flavor and creaminess. Begin this cheesecake at least one day ahead.

Peppery arugula, sweet, ripe strawberries, and buttery hazelnuts create layers of contrasting flavor in this simple salad.

This quick little pan roast really captures the spirit of Italian food culture although I've never seen anything quite like it in Italy. The balsamic-flavored zabaglione is a nod to the classic Modenese osteria dessert of raw strawberries with balsamic vinegar and black pepper.