When I read last Thursday’s newspaper with the report that the strawberry season is winding down more quickly than usual, I whizzed through my morning chores, grabbed my recycled berry containers from last year and headed straight for my favorite local “pick your own” field in Cape Elizabeth.

Good picking! And oh, those berries that are the perfect temperature (warmed by the sun) with just a tad of dirt on them – absolutely irresistible!

I made one of my husband’s favorite salads that evening using some of the berries – some hit the freezer, some landed in my yogurt with a scoop of granola on top for breakfast, and there was enough left for a special dessert after dinner.

Recipes for the salad and the dessert, Tipsy Strawberries with Lemon Sorbet, are included below.

To clean fresh strawberries, immerse them in a bowl of cold water for a minute or two. Do not drain them into a colander as any accumulated grit in the water will end up right back on the berries. Rather, lift them out gently with your hands, letting the water run down between your fingers and place on paper towels to dry.

And don’t forget to pick a few extra quarts for the freezer. After you’ve washed the berries and removed the stems, pat them dry with a paper towel. Place them on a rimmed baking sheet, spreading them out so they are not touching. Cover with plastic wrap and freeze until the strawberries are firm. Slide berries off the pan into baggies or plastic containers and store in the freezer for up to four months.

Here are a few handy equivalents that are helpful determining how many strawberries you’ll need for a given recipe:

1 quart = 1 1/2 lbs. = 4 cups sliced (1/4-inch thick or quartered)
1 pint = 3/4 lb. = 2 cups sliced (1/4-inch thick or quartered)

STRAWBERRY “CHEESECAKE” PANCAKES

1/2 cup whole milk
1/4 cup sugar
1 large egg
2 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup small curd cottage cheese
1 tsp. finely grated lemon peel

Combine milk, sugar, egg, butter and vanilla in a large bowl, whisk to blend. In a small bowl, combine flour, baking powder, and salt; add to egg mixture, stirring just until incorporated (a few lumps are fine). Blend in cottage cheese and grated lemon.

Pour 1/3 cup batter per pancake onto a hot griddle or skillet that's been coated with nonstick spray. Cook 3 minutes, or until bubbly on top; flip and cook 2 more minutes. Transfer pancakes to a warm (200 F) oven and keep warm while cooking the rest of the pancakes.

Top with strawberry sauce (recipe below), crushed graham crackers and a dollop of sweetened sour cream and serve immediately.

FRESH STRAWBERRY SAUCE

4 cups fresh strawberries, hulled, and cut in half
1/4 cup sugar
1/4 cup water
1 tsp. cornstarch
1 tsp. finely grated orange peel
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to low and cook for 6-7 minutes, or until strawberries soften.

BABY GREENS WITH STRAWBERRIES & BLUE CHEESE

FOR THE SALAD:

1 small red onion, peeled and sliced into thin rings
7 cups mixed salad greens
1 cup sliced strawberries
1/4 cup crumbled blue cheese

FOR THE DRESSING:

1/4 tsp. Dijon style mustard
3 Tbsp. honey
1/4 cup fresh lemon juice
3 Tbsp. extra virgin olive oil
1/4 tsp. poppy seeds

To prepare the salad: Combine salad ingredients in a large bowl. Set aside.

To prepare the dressing: Combine Dijon with honey and lemon juice in a small bowl and whisk to blend. Slowly whisk in olive oil; stir in poppy seeds.

To serve: Pour dressing over salad; toss gently to coat. Yield: six servings.

TIPSY STRAWBERRIES WITH LEMON SORBET

2 cups sliced fresh strawberries
1 Tbsp. sugar
3 Tbsp. lemon flavored vodka
3 Tbsp. finely shredded fresh mint leaves (do not use dried mint)
1 pint lemon sorbet

Place berries in a small bowl; sprinkle with sugar and vodka and toss gently to coat. (Adjust amount of sugar according to sweetness of berries.) Add basil leaves and toss gently again. Let stand 15 minutes.

To serve, scoop sorbet into four individual dessert dishes; top with strawberry mixture. Yield: four servings.

SUMMER STRAWBERRY LOAF

4 cups fresh strawberries, rinsed and hulled, divided use

1 can (14 oz.) sweetened condensed milk (not evaporated milk)

1/4 cup fresh lemon juice

1 container (8 oz.) frozen whipped topping, thawed, divided use

8 chocolate and cream filled sandwich cookies

1 Tbsp. unsalted butter, melted

Shape foil onto outside of 8-by-4-inch loaf pan. Transfer foil to inside of pan, smoothing it onto the sides and corners with foil extending over sides.

Place 2 cups of the strawberries in a large bowl and crush with potato masher. Stir in condensed milk and lemon juice. Add 2 cups of the whipped topping into strawberry mixture and pour into foil lined pan.

Place cookies in a zippy-bag and finely crush with rolling pin. Add butter and mix well. Spoon crumb mixture over strawberry/whipped topping mixture in pan. Cover cookie mixture layer with ends of the foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

To serve, fold back foil from top of loaf pan and then invert pan onto a serving plate. Remove rest of foil. Spread remaining whipped topping onto top and sides of dessert.

Slice remaining 2 cups strawberries and arrange on top of dessert. Yield: 12 servings. (Store leftover cake in the freezer.)

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 and their kitty Mina. 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.