Due to the late spring, the state's strawberry crop is also expected to ripen later this year, according to the Minnesota Department of Agriculture.

Local growers said they expect to see a delayed, but abundant berry season with picking beginning in early to mid-July. Check with your local patch for information on availability before heading out to the farm.

Strawberry season in Minnesota is short and sweet, typically two to three weeks long. The length of harvest varies depending on varieties planted, weather and soil type.

This recipe is from the Gooseberry Patch five-ingredient cookbook.

Scrumptious Strawberry Pie

14-ounce can sweetened condensed milk

5 tablespoons lemon juice

12-ounce container of frozen whipped topping, thawed

1 quart strawberries, hulled and sliced

9-inch pie crust, baked

Blend milk and lemon juice together until thick. Fold in whipped topping. Add strawberries and stir gently. Spread into pie crust and refrigerate for 3 to 4 hours. Makes 8 servings.

This recipe is from allrecipes.com

Old-fashioned Strawberry Shortcake

3 pints fresh strawberries

1/2 cup white sugar

2-1/4 cups all-purpose flour

4 teaspoons baking powder

2 tablespoons white sugar

1/4 teaspoon salt

1/3 cup shortening

1 egg

2/3 cup milk

2 cups whipped heavy cream

Slice strawberries and toss them with 1/2 cup of white sugar. Set aside. Preheat oven to 425 degrees. Grease and flour 8-inch round cake pan. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake at 425 degrees for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

This recipe by Bonnie Bourdeau is in the Itasca Mantrap Electric Company's cookbook.

Strawberry Banana Pudding Pops

1 small box instant banana cream pudding mix

1-3/4 cups milk

1 pint fresh strawberries (or 1 pint frozen strawberries, thawed)

1 tablespoon sugar

Blend all ingredients in blender. Pour into popsicle molds. Freeze for at least four hours.

This recipe by Sharon Hanke is from the Park Rapids Faith Baptist 2012 cookbook.

Fruit Pizza

Crust:

2/3 cup melted butter

1 cup flour

2 tablespoons sugar

Filling:

8 ounces cream cheese

2 cups whipped topping

1 cup powdered sugar

Fresh fruit (strawberries, blueberries, raspberries, peaches, mandarin oranges, kiwi, bananas or pineapple)

Mix crust and bake in a 14-inch pizza pan at 350 degrees for 10-15 minutes. Cool.

Mix softened cream cheese and add whipped topping and powdered sugar. Beat together until fluffy. Spread topping on cooled crust. Wash fruit and sprinkle on top of filling.