We went strawberry-picking twice this summer. The first batch was eaten so fast, we had to go back for a second trip!

We picked them at a u-pick farm in Rice Lake, Wisconsin.

They’re about $8-10 per bucket – just a fraction of what we pay in the grocery store.

Here’s what we did with all those strawberries:

A big bowl to share with my coworkers, and a bowl for my husband’s parents.

A strawberry-brie grilled cheese. It was okay, but now I know that I don’t care for warm strawberries.

Several smoothies with spinach, flaxseed, chia seeds, oatmeal, and banana. Sometimes with blueberries and/or raspberries.

A “dish to pass” at a potluck: fruit salad with a yummy honey-lime glaze, a recipe shared by my cousin.

Lots and lots of just plain berries.

Nutella-covered strawberries. I love strawberries, I love Nutella. Two great tastes that taste great together, right? Wrong. Then again, I’m not that fond of chocolate-covered strawberries, so this should not be a surprise.

Two big bags full of frozen whole berries. I do this every year and last year I was so conservative that we still have some in the freezer! This year we’ll eat more.

And last but not least: of course we made strawberry shortcake.