strawberries for krystal scaled — The local strawberry season is short, so pick while you can. Photo by Susan Sprague Diamond.

New Jersey’s harvest of locally grown fruits has begun with the all-too-short season of strawberries.

Strawberries are very much a part of spring, when they are a favorite topping for shortcakes and ice cream, and baked into pies, tarts, cobblers, and crisps. They are also a terrific addition to fruit or spinach salads.

A bowl of fresh berries, rinsed and set on the table for snacking, can add a bright splash of color to any table.

As pretty as they are, strawberries are equally nutritious. They have plenty of vitamins, fiber, and high levels of antioxidants. Free of sodium, fat, and cholesterol, they are also a good source of potassium.

You can pick your own berries at Terhune Orchards and Winery, Tindall Farms in West Windsor and Stults Farm in Plainsboro. Chickadee Creek Farm in Hopewell Township has pick-your-own strawberries for members and non-members, but customers must pay with Venmo. See the website chickadeecreekfarm.com/pick-your-own/ for more information.

It’s a good idea to check with the farm the day you want to pick to make sure berries are available. These local farms also offer berries that have already been picked, and you can find them at area farmers’ markets. And if you miss out on strawberries, blueberries will be here before you know it!

First Strawberry Festival

The berry season will be celebrated on May 31 and June 1 at Terhune Orchards, which will hold its first Strawberry Festival from 10 a.m. to 5 p.m. each day. A strawberry buffet food pavilion will include strawberry slushes and strawberry ice cream. Visit the website terhuneorchards.com for tickets.

Teatime at Cherry Grove

Lift a cup of English tea from a seat overlooking pastures, woodlands, and ponds at the next Tea on the Farm at Cherry Grove Farm in Lawrence.

Tickets for the event at 4 p.m. on June 6 are $60 and include finger sandwiches, Cherry Grove’s own cheese board, scones with jam and cream, pastries, and a variety of black, green, and herbal teas. Seating is limited. Visit the Cherry Grove Farm website to purchase tickets.

Skillet Strawberry Shortcake

Strawberry desserts are a tradition in spring gatherings in New Jersey. You know how to make strawberry shortcake, so how about trying this recipe from allrecipes.com for a shortcake you bake in a cast-iron skillet?

Shortcake:

3 cups all-purpose flour

½ cup white sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup cold buttermilk

1 large egg yolk

1 teaspoon vanilla extract

12 tablespoons cold unsalted butter, cubed

½ cup sliced strawberries

Strawberry topping:

4 cups ripe strawberries, hulled and quartered

2 tablespoons white sugar

Zest of 1 medium lemon

Whipped cream:

1 cup heavy whipping cream

1 tablespoon white sugar, or more to taste

¼ teaspoon vanilla extract

Preheat the oven to 400 degrees. Lightly grease a 10-inch cast-iron skillet; line the bottom with a round of parchment paper.
Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
Spoon the strawberries and juices over the shortcake. Serve with whipped cream.