LOIS BAMFORD of Maxwell’s Farm chose these strawberry shortcake cookies as her “recipe of the year” to give to customers. She found the recipe at wearenotmartha.com. She says they “are not the prettiest cookie,” but “they do taste good.”

STRAWBERRY SHORTCAKE COOKIES

2 cups diced Maxwell’s strawberries

1 teaspoon lemon juice

1/2 cup plus 1 tablespoon sugar

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

2/3 cup heavy cream

Prepare cookie sheet by spraying with cooking spray. Combine diced strawberries, lemon juice and 2 tablespoons sugar and set aside. Stir together flour, baking powder, salt and remaining 7 tablespoons sugar in a large bowl. Cut in the butter with a pastry cutter, or just rub between fingers until mixture looks like coarse crumbs. Stir in cream just until dough comes together. Add strawberry mixture.

Using an ice cream scoop or spoon, drop dough onto cookie sheet. Sprinkle tops with sugar and bake at 375 degrees for about 10 to 15 minutes. Best eaten right away, or within a day.

THIS RECIPE comes from Penny Jordan of William H. Jordan Farm in Cape Elizabeth.

“This is my favorite strawberry recipe,” she says, “because I love the tartness of the balsamic vinegar combined with the sweetness of the strawberries and the crisp green spinach.”

PENNY’S STRAWBERRY AND SPINACH SALAD

Serves four.

2 tablespoons balsamic vinegar

3 tablespoons extra virgin olive oil

1/2 pound baby spinach

1 cup strawberries, thinly sliced

1/3 cup sliced almonds, toasted

2 ounces goat cheese, crumbled

In a salad bowl, whisk together the vinegar and olive oil. Add the spinach, strawberries, almonds and goat cheese, and gently toss to combine.

THIS STRAWBERRY-BASED cocktail is being offered at Havana South in Portland. The restaurant makes its own strawberry-infused tequila for this drink.

“It is one of our guest’s favorite,” says general manager Jayme Merrill, “and as summertime kicks off, it’s a great drink to make to sip on our patio or your own backyard patio.”

PALOMA ROJA

For the infusion:

1 750-milliliter bottle of Hornitos Plata 100 percent pure agave

12 strawberries, whole (with the stem cut off)

Ingredients:

1.5 ounces strawberry tequila

1/2 ounces fresh sour mix

5 ounces Fresca

Splash of cranberry juice

 

To infuse the tequila: Put the strawberries and tequila together in a glass container with lid. Leave out at room temperature and let it sit overnight. For more strawberry flavor, try leaving it for 2 to 3 days.

To make the drink: Rim the glass with lime zest salt. Serve in a Collins glass and garnish with an orange quarter.