It's Strawberry Time!

There are certain days that give you a thrill.

Christmas morning. Your wedding day. Graduation Day. Your birthday.

A small thrill came my way Monday when I was driving down Detroit Road and saw that has its first local strawberries of the season in. Don Nagel said Monday that his family's farm stand just east of Nagel Road on Detroit should be selling strawberries sometime this week. is also open.

These are the strawberries that make you realize that what we settle for the rest of the year in the plastic clamshells at the grocery store are pallid imitations. These are allowed to come into full, ripe flavor. Red all the way through, they are juicy and sweet.

You don't have to do anything to enjoy them beyond a quick rinse. Although homemade whipped cream is always a nice touch.

But if you wish to do something a little more, you can't go wrong with strawberry shortcake. 

I love finding new ways to enjoy strawberries. Like this sparkling strawberry cocktail from Martha Stewart. 

A little over 10 years ago, I found a recipe that takes the idea of strawberry shortcake in a bit of an Italian direction. Strawberry tiramisu. I decided to make it for a gathering of girlfriends. The scraped-clean dish at the end of the day told me it was good.

It's a great summertime treat because you don't have to turn on the stove to make it.

In honor of June's wonderful gift, let's share strawberry recipes. Post your favorites in the comments.

And, if gardening, food, cooking and dining are your passions, and share your gustatory adventures!

• 1 7-oz. package ladyfingers. Get the crisp kind like at Trader Joe's or at Galucci's in Cleveland. The soft, spongy ones become a sodden mess.
• 6 cups sliced strawberries (about 4 pints)
• 1 1/2 cups sugar
• 1/2 cup pasteurized liquid egg substitute (like Egg Beaters)
• 1 8-oz. package mascarpone cheese
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 3 tablespoons unsweetened cocoa powder

1. Combine strawberries and 1 cup sugar in a large bowl. Let sit for a few hours until strawberries give up some of their juice. 
2. Beat egg substitute and remaining 1/2 cup sugar until foamy. Add mascarpone and vanilla, beat until smooth.
3. In a separate bowl, whip cream until soft peaks form. Gently fold whipped cream into mascarpone mixture until just blended.
4. Arrange 1 layer of lady fingers on the bottom of a 9-inch square baking dish. Spoon half of the strawberries and juice onto the ladyfingers. Top with half the mascarpone/cream mixture. Dust with half the cocoa powder. Repeat the layers in the same order. Cover with plastic wrap and refrigerate at least 4 hours but no longer than overnight.