Assuming you’ve gone out to a field under a hot sun, picked the berries fast or slow, overheard conversations from a few rows over while you were at it, paid for the privilege of picking the ripest fruit from the farmer’s hard labour and the risks he incurred from the season’s capriciousness, come home and delivered them from the uncomfortable confines of their cardboard box and spread them out lovingly on a cloth-covered table where they now perfume the air… here’s what you can do.

You can make a double batch of freezer jam.
You can also make a double batch of berry syrup - for dousing pound cake and whipped cream for example.
You can make a strawberry shrub which comes from olden-day traditions involving vinegar used as a preservative.
You can grab a bunch of them, unadulterated and drop them over waffles and cover them with whipped cream (again with the cream…).
Then, out of ideas and energy and time as they wilt before your eyes, freeze the rest.

Yes, strawberries are a feature of our summer… I’ve written about them before here, mentioned them here, and linked to one of my favourite strawberry desserts: shortcake!