Here are the strawberry recipes posted to our message board during the month of June. They are all wonderful – some of them most unusual and intriguing – so thanks to everyone for contributing. Please note that they have not been tested. You can find more great recipes on our Quick and Easy Cooking board.

• Winning recipe: Poached Strawberries with Vanilla Cream
• Strawberry Rice Pudding
• Strawberry and Chocolate Flan
• Strawberry Yoghurt Ice Cream
• Strawberry Cheese Pancakes
• Boozy Strawberries
• Baked Strawberry and Cream Cheese French Toast
• Strawberry and Rhubarb Roll

Find more strawberry and fruit recipes in the Recipe Finder tool, browse the Fruit section or get inspired with advice from the Cooking Coach.

**Winning recipe from iVillager springdragon**
Congratulations to springdragon for this elegant idea – perfect for a summer dinner party.

Poached Strawberries With Vanilla Cream
Serves 4

150ml port
75g caster sugar
rind and juice of 1 lemon
cinnamon stick
3 cloves
1 or 2 punnets of strawberries
150ml double cream
½ tsp vanilla essence
25g caster sugar
½ tsp grated nutmeg
3 tbsp morello cherry jam

1. Put port, sugar, lemon rind and juice, cinnamon and cloves in a saucepan with 150ml water. Heat gently until the sugar dissolves and then bring to the boil.
2. Hull the strawberries and add to the pan. Cover and simmer gently for 5 to 10 minutes until the strawberries are tender but still firm.
3. Meanwhile whip the cream, vanilla, sugar and nutmeg until it forms soft peaks. Put in a serving dish and chill.
4. With a slotted spoon, transfer the strawberries to a serving dish and keep warm. Strain the syrup into a small saucepan, add the jam and boil rapidly, stirring, for 5 minutes to reduce it.
5. Pour the sauce over the strawberries and serve warm or cold (but better warm) with the cream.

Strawberry Rice Pudding
From iVillager ashleyday

Serves 3

50g short grain white rice
¼ tsp vanilla essence
250g strawberries, chopped
1 dsp strawberry jam
600ml milk
a little butter

1. Preheat the oven to 150C/300F/gas mark 2.
2. Put the rice, vanilla essence, strawberries and strawberry jam into a buttered ovenproof dish.
3. Pour over the milk, dot with the butter and cook in the oven for 3 hours. Stir the mixture well after 30 minutes.

Strawberry and Chocolate Flan
This requires no cooking, is easy to make and ready in no time.

From iVillager zuzka 2001

250g cooking chocolate (plain/milk: whatever you prefer)
1 punnet fresh strawberries
1 large flan case

1. Melt the cooking chocolate over a gentle heat until it reaches a creamy consistency. While it is melting, wash and slice the strawberries in half.
2. Once the chocolate has totally melted, pour it gently into the flan case, using as much chocolate as will fit in without it dribbling over the sides.
3. Then, arrange the strawberries (outer-side facing upwards) in the liquid chocolate, covering as much of the flan case as possible.
4. Put entire flan case (containing chocolate and strawberries) in the fridge to set.
5. Use a good sharp cutting knife to serve. Enjoy!

Strawberry Yoghurt Ice-Cream
From iVillager springdragon

This is yum, while being healthy at the same time! It goes really well with a flake or chocolate sauce! [Note: this recipe contains raw eggs.]

300ml milk
2 egg yolks
1 tsp cornflour
175g strawberries, hulled
4 tbsp sugar
400g thick and creamy strawberry yoghurt
strawberry slices, to decorate
oil, for greasing

1. Oil a 600ml/1 pint pudding bowl and line with clingfilm. Heat the milk, egg yolks and cornflour in a pan over a low heat, stirring continuously until thick. Do not boil. Leave to cool.
2. Purée half the strawberries. Chop the rest and sprinkle with the sugar.
3. When the milk mix is cool, mix with the chopped and puréed strawberries, and the yoghurt. Pour into the prepared bowl. Cover with clingfilm and freeze for at least 8 hours.
4. Remove from the freezer at least 10 minutes before serving. Turn out onto a plate or scoop in individual dishes and decorate with slices of strawberry.

Strawberry Cheese Pancakes
From iVillager sassie_g

These thick, gooey pancakes taste really delicious with mild, creamy Lancashire cheese and fresh strawberries. It might sound a bit strange but they go so well together!

100g self-raising flour
2 tbsp caster sugar
25g butter
150g Lancashire cheese, crumbled
1 large egg, beaten
150ml milk
rind and juice of 1 lemon
175g strawberries, halved
3 tbsp strawberry jam
2 tbsp strawberry liqueur (optional)
oil, for cooking pancakes

1. To make the pancakes, mix the flour and sugar together in a bowl and rub in the butter. Stir in 50g of the cheese. Make a well in the centre, pour in the egg and enough milk to make a thick batter. Stir in the lemon rind.
2. To cook the pancakes, heat a drop of oil in a non-stick frying pan, then drop in spoonfuls of the mixture in 3-inch rounds. Cook for 2-3 minutes, then turn over and cook for a further 1-2 minutes till golden brown. Repeat till you’ve used all the mixture (keep the done ones somewhere warm).
3. To make the topping, mix 1 tbsp lemon juice, the strawberries, jam and liqueur together. You can either have the sauce cold, or heat gently till warm.
4. To serve, place 3 or 4 pancakes on a plate, pour over some of the sauce and top with a sprinkling of cheese. Wow!!

Boozy Strawberries
From iVillager jimmy_t

Take a desired quantity of strawberries, wash and cut into quarters or halves, depending on their size. Place in a large glass bowl and pour over caster sugar. Add a good helping of cointreau and Archer’s Peach Schnapps, cover with cling film and leave in fridge for 1-2 days. When ready serve over vanilla ice cream, and enjoy.

Baked Strawberry and Cream Cheese French Toast
From iVillager hbotje

Serves 4

1 loaf French bread
1 standard size package cream cheese
strawberry jam or sliced strawberries (nice if you use a combination of both)
4 eggs
2 tbsp milk

1. Slice the bread about 1cm/½ in thick. Spread cream cheese on 1 slice and strawberry jam or sliced strawberries (or both) on another. Put together as a sandwich. Beat eggs, then whisk in milk. Dip sandwich in egg mixture.
2. Continue the above until all bread is dipped. If any egg mixture is left over, pour over dipped bread that has been set in baking dish. Bake at 180C/350F/gas mark 4 until golden brown, about 30 minutes.

Strawberry and Rhubarb Roll
From iVillager springdragon

This is fab with cream or custard, and is a great way to use up softer or not-so-good-looking strawberries!

Serves 4

225g rhubarb
110g strawberries, hulled
350g shortcrust pastry
4 tbsp sugar
½ tsp cinnamon
½ tsp nutmeg
1 egg
icing sugar to decorate

1. Preheat the oven to 200C/400F/gas mark 6.
2. Thinly slice the rhubarb and strawberries.
3. Roll out the pastry to a large rectangle.
4. Arrange the rhubarb and strawberries along the centre. Sprinkle with the sugar, cinnamon and nutmeg.
5. Brush the pastry edges with beaten egg and then carefully fold the pastry to completely enclose the filling.
6. Lay with the edges side-down on a greased baking sheet, and brush the top with beaten egg.
7. Bake for 30 minutes until golden. Dredge with icing sugar just before serving.