Strawberry season is here. They peek out from among the vivid green leaves of their plants, after the delicate flower drops its petals and its receptacle grows, becoming a strawberry — not a true fruit as such, but a "false fruit", fleshy and sweet, red as fire. Rich in nutrients such as vitamin C, mineral salts, fibre and sugars (yet suitable for diabetics as they require a low insulin response), strawberries can also boast anti-inflammatory, antioxidant and antiviral properties. They can be enjoyed fresh or cooked, made into preserves, jams or syrups. They pair well with ice cream or cream, plain cane sugar and spices such as a dusting of cinnamon, among other things. Here we offer a few ideas for making the most of them as soon as possible and, perhaps, preserving them so their deep-red sweetness can be savoured even in colder, greyer times.

Spiced strawberry, blueberry and almond crumble

The spiced crumble recipe is a wonderful way to enjoy them in abundance, with a satisfying crunch.

Strawberry sorbet

An easy-to-make sorbet that's perfect after a meal.

Strawberry and rosemary jam

Made into a jam with rosemary, to add a touch of freshness to this fruit preserve.

Strawberry and Greek yogurt cheesecake, the recipe

They top a cheesecake — an excellent cake that takes little time to prepare: here is the recipe for a version made with Greek yogurt.

Puff pastry pinwheels with ricotta, strawberries, honey and sesame

The puff pastry pinwheel recipe makes a healthy, fresh little treat, perfect at the end of a meal but also lovely with a cup of tea or a relaxed catch-up with friends.