Savory
 

Fresh strawberries and top-shelf balsamic vinegar are the secrets to this combination; the flavors are better after they mingle. The best berries are small, and red through and through. Slice and dress with balsamic vinegar and a small amount of sugar let stand. Top with freshly ground pepper Surprisingly flirty as a cheesecake topping, but also works as a salad, with fresh basil and nuts.

Sauce
 

A simple classic, from Craig Claiborne: Put one quart of fresh strawberries through a sieve, or puree in an electric blender Sweeten with confectioners’ sugar to taste. Ready to accompany anything—angel’s food cake, biscuits, crȅme fraiche or mascarpone.

Fleige Du Vin Louge
 

Take a cue from the French. Add macerated strawberries to red wine. Serve as a cocktail or a dessert. Add fresh vanilla if you like. Or try the same trick with kirsch or rum

Dried
 

Perfect for overripe fruit. Add a few tablespoons of sugar to sliced strawberries and let stand 30 minutes to soften. Spread strawberries on a parchment-covered backing sheet and bake at lowest temperature for two to three hours, rotating every 30 minutes. Store in an airtight container Add dried fruit to trail mix, eat as a snack, put on ice cream.