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Anyone recognize the headline quote?

It’s the paranoid Captain Queeg in The Caine Mutiny (played by Humphrey Bogart in his third and final Academy Award-nominated role), commenting on his mutinous crew stealing frozen strawberries.
But now that it’s strawberry season, forget the frozen and make it.

19th-Century Strawberry Shortcake
Classic strawberry shortcake dates back well into the 1800s. This base uses vintage biscuit-style shortcakes topped with fresh fruit.
Ingredients:
2 cups flour
1/2 cup butter
4 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 quart fresh strawberries
1 cup sugar
Instructions:
Combine the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse meal. Stir in the milk to form a soft dough.
Pat or roll the dough into a 1/2-inch thickness and cut into rounds. Bake at 425°F for 10-15 minutes until golden. [1, 2]
Slice and mash the strawberries with the sugar, allowing them to sit for 30 minutes to create a natural syrup.
Split the warm shortcakes, spoon the sugared berries and their juices over the bottom half, add a generous dollop of whipped cream, and top with the second half.

Traditional Strawberry Jam
This method of preserving the fruit without modern packaged pectin comes straight from historic community and regional cookbooks from the 1800s.
Ingredients:
1 quart strawberries, stemmed and washed
3 cups sugar
1/2 cup water
Instructions:
Crush the strawberries lightly in a heavy-bottomed pot and add the water.
Bring the mixture to a gentle boil, then add the sugar and stir to dissolve.
Let the mixture boil gently for 15-20 minutes, stirring frequently to prevent burning.
Remove from heat, skim any foam off the top, and pour into sterilized glass jars. Let cool and store in the refrigerator.

Early 20th-Century Strawberry-Banana Compote
This pairing of “the red berry” with the tropical banana is a classic, simple dessert dating back to early culinary texts from the 1910s.
Ingredients:
1 qt heavily macerated strawberries
4 tbsp sugar
3 1/2 tbsp cornstarch
2 bananas, sliced
Instructions:
Heat the strawberry juice to a low boil.
In a small cup, rub the cornstarch smooth with a little cold water and stir it into the boiling juice along with the sugar.
Cook until the mixture thickens.
Place slices of fresh banana in the bottom of serving cups and pour the hot strawberry mixture over them. Let chill in the refrigerator to set.

Tajin Margarita with Strawberries
2 lime wedges for garnish
2 Tbsp Tajin
3 oz tequila
1 oz fresh lime juice
1 oz orange liqueur
8 medium to large strawberries
2 cups ice
Optional – add an additional tsp of Tajin in the blender.
Instructions
Run a lime wedge around the edge, and/or outside of two glasses; dip/roll in Tajin.
Add tequila, lime juice and orange liqueur to a blender jar.
Add 6 strawberries, and then the ice, and blend for about 15 seconds or until desired consistency.
Pour into glasses; garnish with a lime wedges and remaining fresh strawberries.

Strawberry Lava Flow
Ingredients
1 pound frozen strawberries
2 tablespoons agave syrup
1 banana
2 cups pineapple juice
½ cup coconut cream
5 cups ice
Instructions
Add the strawberries and agave syrup to a blender and blend on high until smooth. Pour the strawberry puree equally amongst 4 cups.
Rinse out the blender and add the remainder of the ingredients and blend on high until creamy.
Pour the pineapple mix into the cups with the strawberry mix equally amongst the four glasses.
Garnish with additional strawberry if desired.

Strawberry Oat Milk
Ingredients
10 strawberries stems removed
6 cups water
1 cup rolled oats
2 tablespoons maple syrup
1 teaspoon vanilla
Pinch of salt
Instructions
Add all of the ingredients to a blender and blend on high for 20 to 30 seconds. Make sure not to overblend the oat milk past 30 seconds as it will lead to a slimy consistency.
Once the oat milk has blended, pour it into a nut milk bag or cheese cloth and strain the oat milk into a large container. Do not squeeze the bag, no matter how tempting it is! Simply let it drip out on it’s own, gently massaging the bag if the pulp clogs the bag.
Store refrigerated up to 5 days.

Strawberries and Fried Goat Cheese Salad
Ingredients
4 oz goat cheese
3/4 cup panko breadcrumbs
1 tsp dried herbs de Provence
1/2 tsp salt
1 egg lightly beaten
2 Tbsp vegetable oil plus more as needed
For the salad:
6 cups mixed greens or lettuce of choice
½ cup strawberries sliced
½ cup cucumbers thinly sliced
¼ cup shallot thinly sliced
1/3 cup salad dressing of choice
Instructions
Slice goat cheese into rounds, either 4 large or up to 6 small. Shape the rounds into medallions and set aside.
Place panko in a bowl. Add herbs de Provence and salt and mix until combined. Add beaten egg to a separate bowl.
Dip a goat cheese medallion in the beaten egg and coat completely, then transfer to the bowl of seasoned breadcrumbs, tossing until fully coated. Place on a plate and repeat with remaining medallions. Place the plate in the freezer and chill for 10 minutes.
Meanwhile, toss together the mixed greens, strawberries, cucumber and shallots in a large bowl. Store in the refrigerator until ready to serve.
Add vegetable oil to a large nonstick skillet over medium heat. When the oil is hot, add the goat cheese medallions and cook for about 2 minutes per side or until all sides are golden and crispy. Add more oil to the pan if needed during cooking to prevent sticking.
Place the medallions on paper towels to drain and cool slightly. Lightly season with salt if desired.
Toss salad with salad dressing and divide among 4 plates. Top each salad with goat cheese medallions.

Strawberry Crepes
Ingredients
1 and 1/2 cup strawberries sliced
1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter melted
3 tbs 23g icing sugar to dust crepes
Instructions
Wash and dry all the strawberries. Slice strawberries. In a large mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a non-stick frying pan over medium high heat and add a little oil. Pour the batter into the pan, using 1/4 cup of the mix for each crepe. Move the pan in a circular motion so that the batter spreads evenly.
Cook the crepe for 2 minutes, until the bottom is light brown. Lift with a spatula, turn and cook the other side.
Top with all strawberries and dust with icing sugar. Bon appétit!

Balsamic Strawberry and Brie Grilled Cheese
Ingredients
6 strawberries sliced
½ tsp balsamic vinegar
2 slices sourdough
1 ½ tsp mayonnaise
3 tbsps goat cheese softened
4 basil leaves
2 oz brie cheese
Instructions
Place sliced strawberries in a small bowl and drizzle with balsamic vinegar. Set aside.
Place the sourdough on a flat surface and spread the mayonnaise on the outside pieces.
Flip the bread over and top one slice with goat cheese, the strawberries, basil and then the brie. Close the sandwich with the other slice.
Heat a skillet over medium-low heat.
Place the sandwich on the skillet and grill until golden brown on one side, about three minutes. Flip and grill the other side until browned and crispy. Reduce the heat if needed to allow the bread to get crispy, without burning and the cheese to melt.
Remove the sandwich, slice and enjoy!