Best eaten freshly picked, however a surplus can be fun for the taste buds!

Slice onto salads just before serving. A grind of black pepper brings out the flavour.

Slice strawberries into a dish and drizzle with fresh lemon and orange juice, Dust with icing sugar then chill for one hour stirring occasionally, before serving with cream or ice cream.

Chop soft or bashed strawberries into a sauce pan on a low to medium heat. Cook till the juices flow, sprinkle with icing sugar, stir and serve hot over cold ice cream.

A simple recipe from a very dear German friend.

Makes a 22cm round cake

Heat the oven to 180C (160C fan), 350F, Gas 4. Oil and line the cake tin, Whisk the egg, sugar and honey till thick and holding trail of the whisk. Sift in the flour and pour in melted butter. Gently fold together keeping as much air in the mixture as possible. Spread evenly in the prepared tin then bake in the middle of the oven for 20 minutes or till risen, golden, firm and the point of a skewer inserted in the middle comes out cleanly. Cool a little, loosen round cake edges with a palette knife. Turn out onto a wire tray to cool completely.

Make the glaze by heating 1 tbsp jam in 3 tbsps water till hot. Thicken a little with potato starch or corn flour. You need a coating consistency so add more water if needed. Leave to cool. Spread the top of the cake with strawberry jam. Lay overlapping slices of strawberry in lines on top. Brush the glaze over the fruit, chill to set then serve with cream.