May marks National Strawberry Month, and there’s more than one way to appreciate the season’s sweet bounty.

A national observance with local significance, the annual celebration of the beloved berry arrives amid peak picking season in Virginia—where strawberries are grown on 231 farms spanning 277 acres, according to the U.S. Census of Agriculture.

Along with celebrating their sweet taste and local impact, berry lovers can rejoice in strawberries’ health benefits. They’re high in vitamin C, a good source of fiber, and contain carotenoids and flavonoids that may be good for health, according to Virginia Cooperative Extension.

While delectable on their own, strawberries can elevate myriad spring treats—from a refreshing homemade soda to a vibrant seasonal pie.

Support local berry growers while delighting in the abundance of juicy fruit[KD1.1] at pick-your-own operations, farm markets and farm stands across the state.

To find fresh strawberries near you, visit the Virginia Grown website.

Homemade Strawberry Soda

1½ cups water
2 tablespoons sugar
2 cups strawberries, cleaned and pureed
2 tablespoons lemon juice
5 cups sparkling water
ice

In a saucepan, bring water and sugar to a boil, and stir until the sugar has dissolved. Remove from heat and allow to cool for 20 minutes.
In a mixing bowl, combine pureed strawberries and lemon juice.

In a drinking pitcher, combine the syrup and strawberry mixture. Add ice and stir.

When ready to serve, pour the strawberry mixture into four glasses and top each equally with sparkling water. Stir gently to combine.

—Recipe courtesy of Virginia Cooperative Extension.

Strawberry Pie

9″ unbaked pastry pie crust, or dough fitted to your own pie dish
1¼ cups white sugar, divided, or more as needed
1¼ cups all-purpose flour, divided
6 tablespoons unsalted butter, plus more for dotting on top
1 pinch ground nutmeg
4 cups fresh strawberries, hulled
1 tablespoon cornstarch

Heat oven to 400°.

Place a drip pan on the lowest oven rack to catch pie juices.

Press pie crust into a 9″ pie dish. In a medium bowl, combine ¾ cup sugar, ¾ cup flour, 6 tablespoons butter and nutmeg. Mix with a pastry blender or your hands until crumbly. Set aside.

In a large bowl, mix strawberries with remaining ½ cup sugar, remaining ½ cup flour and cornstarch. Stir strawberries gently until they are coated, being careful not to crush the berries.

Pour strawberries into the prepared pie crust, mounding them in the middle as berries will sink as they bake. Cover the strawberries with the crumb topping mixture; dot with about 15 pea-sized pieces of butter. Wrap edges of the pie crust with foil to prevent burning.

Bake for 20 minutes, then reduce heat to 375°, and bake 40 more minutes. With 10 minutes left of baking, sprinkle a little extra sugar over the crumb topping, then finish baking.

—Recipe prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.