Strawberries are at their best in desserts that leave plenty of room for the fruit itself. Once the first good strawberries arrive in spring, they can turn simple pastries into something worth serving for breakfast, afternoon coffee or dessert.

Croissants are particularly easy to use. Sliced through the middle and filled with pastry cream and fresh strawberries, they become a quick alternative to making a complete fruit tart from scratch. A little icing sugar is enough to finish them.

The same combination works with brioche, small pastry cases or individual tartlets. Vanilla pastry cream is a classic choice, although mascarpone or lightly whipped cream can be used when a softer filling is preferred.

The quality of the strawberries makes the biggest difference. Ripe fruit needs very little added sugar, while keeping some strawberries in larger pieces gives the pastry more texture and prevents the filling from becoming too soft.

For a spring brunch or Easter table, these pastries can be prepared shortly before serving and arranged on a large platter with bowls of extra strawberries. They also work well alongside coffee, tea and other breakfast dishes when several people are sharing the table.

It is a straightforward way to make seasonal fruit the focus without turning dessert into a complicated baking project.

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