There is an old English saying that summer has not truly arrived until you can set your foot upon 12 daisies. That may be so. I do see lots of daisies growing beside the road and tomorrow summer officially arrives at 1:04 a.m.

But for me, I know it’s really summer when that first warm from the sun, sweet, juicy strawberry hits my mouth. Ah, nirvana even with a touch of dirt. My mom always told me, “You have to eat a peck of dirt before you die” and I believe her.

Just eight strawberries provide all the Vitamin C you need for the day plus an ample dose of folate, potassium and fiber. And the gorgeous deep red color of the berries isn’t just for good looks, the bright color contains anthocyanin, which is a phytonutrient and a powerful antioxidant that may help fight cancer and lower your risk of heart disease.

Strawberries are among the produce grown with the most pesticides, so buy organic whenever possible.

Summer strawberry sipper

Some brands of limoncello are sweeter than others so taste whichever brand you happen to have first and adjust sugar accordingly.

• 1 lb. strawberries, hulled and quartered (about 3 cups), plus more for garnish
• 2 Tbsp. granulated sugar
• 1/2 oz. fresh squeezed lemon juice
• 8 oz. limoncello, chilled
• 2 bottles Prosecco, chilled

Combine the measured strawberries, sugar and lemon juice in a blender and blend until smooth. Strain through a fine-mesh strainer and discard the solids.

Pour the limoncello and strawberry puree into a punch bowl and stir until well combined. Slowly pour in the Prosecco. Garnish individual glasses with a fresh strawberry if desired. Yield: 16 to 18 drinks

Strawberry vinaigrette

This dressing is lovely on baby mixed greens; garnish with a few slices of strawberries and some chopped pistachios.

• 1/2 cup sliced strawberries
• 2 Tbsp. chopped shallots
• 1 Tbsp. white wine vinegar
• 1/2 tsp. Dijon mustard
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup extra virgin olive oil

Combine strawberries with shallots, vinegar, mustard, salt and pepper in blender or food processor. Turn machine on and slowly add olive oil, processing until mixture is smooth. Cover and refrigerate for up to 2 days. Yield: about 1 cup.

Summertime fruit salad

• Fruit salads are always popular at back-yard barbecues. This is great for a large gathering with a yield of 16 servings. Plenty for everyone!
• 1 (20-oz.) can pineapple chunks in unsweetened juice
• 1 (11-oz.) can mandarin orange segments
• 2 bananas, peeled and sliced
• 2 cups halved strawberries
• 1-1/2 cups halved seedless green grapes
• 1 cup fresh blueberries, thawed, drained
• 1 box (3-1/2-oz. size) instant vanilla pudding and pie filling mix
• 1/3 cup pecan halves, lightly toasted

Drain pineapple and orange segments, reserving juices in a small bowl. Combine pineapple, orange segments, bananas, strawberries, grapes and blueberries in a large bowl. Set aside.

Sprinkle pudding mix into reserved juice from canned fruit and whisk until slightly thickened. Add to fruit mixture and fold gently until well combined. Garnish with pecans. Yield: 16 servings.

Chocolate shortcakes

Chocolate and strawberries: yum! Split cooled shortcakes and fill with sliced berries and sweetened whipped cream.

• 1 cup all purpose flour
• 4 Tbsp. unsweetened cocoa powder
• 4 Tbsp. sugar
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 Tbsp. cold unsalted butter, cut into 1-inch pieces
• 1/2 cup heavy cream

Place the flour, cocoa, sugar, baking powder, soda and salt in the work bowl of a food processor. Process for 20-30 seconds or until well blended. Add the cold butter a little at a time and using on/off turns, process mixture resembles coarse meal. Transfer to a large bowl and working quickly (so the butter doesn’t get soft) stir in cream to form a dough. Divide dough into 6 round portions and place on a lightly greased baking sheet.

Bake on the middle rack of a preheated 425°F oven, for 12 minutes or until tester inserted near center comes out with just a few crumbs clinging to it. Let cool; split and fill. Yield: 6 servings.

Cheesecake stuffed strawberries

These stuffed berries are a really fun dessert; I serve them on a deviled egg plate to keep them from sticking to each other.

• 1 lb. large strawberries
• 1 pkg. (8 oz.) cream cheese, softened (regular, reduced fat or fat free)
• 3-1/2 Tbsp. powdered sugar
• 1 tsp. vanilla extract (or lemon)
• Fine graham cracker crumbs

Rinse strawberries and pat dry. Cut off the top and using a sharp paring knife, hollow out the berry. Set aside.

Combine cream cheese, powdered sugar and vanilla in a small bowl and beat until well combined and mixture is fluffy. Transfer mixture to a piping bag (or a plastic bag with a corner snipped off) and fill strawberries. Dip tops into the graham cracker crumbs. Best served the day they are made. Yield: Dependent upon number of berries in your 1 pound box.

Strawberry shortcake parfait pops

Both kids and adults will enjoy this treat.

• 2 cups Special K Red Berries cereal
• 3/4 cup vanilla frozen yogurt, slightly softened
• 3/4 cup strawberry sorbet, slightly softened
• Spray the insides of six (3-oz. size) paper cups with cooking spray. Pulse the cereal in a food processor until coarsely ground.
• Put about 1 Tbsp. cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick (available in most craft stores) into the center of each pop and freeze until hard, at least 4 hours.
• Before serving, snip the paper cup and peel it off. Yield: 6 pops

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.