Strawberries have been on sale at our corner market.

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Strawberry galettes (mini). I used the cornmeal crust recipe I’ve talked about before, though instead of greek yogurt I used either full fat sour cream or regular-style yogurt. The filling was from this Smitten Kitchen post (see “Strawberry Hand Pies” recipe), but I used flour instead of cornstarch.

Strawberry oat muffins. I’ve already posted two times about these oatmeal muffins. They’re a standby in our house, for breakfast sometimes but mostly for snacks. I only use 1/3 cup brown sugar, loosely packed. I’ve subbed soy milk, flax egg, and all kinds of fruit: fresh, frozen, smashed, etc. Omit cinnamon, add lemon, you get the idea, it’s a versatile recipe.

Strawberry oat bars. Another Smitten Kitchen recipe, using all strawberries and no rhubarb, only 1/3 c brown sugar and 5 Tbsp butter. These were so good I made them twice. The first time they were perfectly done, sturdy but not too crispy or crumbly. The second time they were too soft. I’m not sure what the difference is, maybe I used a bit more flour the second time? Or a little less butter? Regardless, they were still delicious. I would definitely make these again (and may soon, as the strawberry sale continues), good for a potluck, breakfast, snack.

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Strawberry-blueberry lemon cake. Yet another Smitten Kitchen recipe. I used sour cream instead of yogurt and large eggs instead of extra large, and at the recommendation of a commenter on the post, reduced the oil to 1/4 cup. The lemon “syrup” I made contained only about 1 tsp sugar, instead of 1 Tbsp. I was worried it would be too sweet, and I think the sugar in the cake could be reduced if the sugar in the syrup is increased (next time I’ll do maybe 3/4 c sugar in the cake and 1 Tbsp sugar in the syrup). A mixture of strawberries and blueberries.