Strawberries add juicy sweetness to baked goods and dessert recipes, as well as spring salads.
A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl.
Similar to a chocolate soufflé, this cake will rise, then fall slightly when cooled, leaving a cracked top. A fresh strawberry sauce balances the richness of the chocolate.
Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.