As with any homegrown produce, I suggest only picking what you will eat the same day and that is especially true for strawberries - I have found the best way to ‘keep’ them is on the plant. Strawberries can be used in so many ways – strawberry shortcake, strawberry tart, as a filling for sponges, as a syrup, in a liqueur, as a sauce or to make jams and jellies. I have been loving the ease of make-ahead desserts lately, and the combination of Sparkling Ruby Cabernet with fresh strawberries is definitely one to try! ~ Maggie
