Washington’s strawberry season is short and oh-so-sweet. The berries are fragile, difficult to ship, and the harvest lasts only two to four weeks—usually in June. But they’re worth waiting for! They’re sweeter, richer, and redder than what’s trucked in from California and Mexico the rest of the year. Let the less photogenic berries cook into the jam that ribbons through this semifreddo while the beauties shine in the fresh garnish. Semifreddo, an Italian dessert similar to ice cream, has a mousse-like texture. It melts fast, so keep it in the freezer until the moment you serve it. Then pause, taste, and savor the fleeting glory of local strawberries. Their precious brevity makes them all the sweeter.

Printable PDF of this recipe here.

Makes one 9 x 4 x 5-inch loaf; Serves 8-10 people

2 cartons local strawberries, divided

1¼ cups granulated sugar, divided

1 cup + 1 Tbsp water, divided

1½ cups heavy cream

6 egg yolks

1 cup white chocolate chips

1 Tbsp sunflower oil (or another neutral oil)

Edible flowers, for garnish (optional)

Line a 9 x 4 x 5-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides, and chill until needed.

Sort your strawberries, reserving half (the prettiest ones) for the garnish. Cook the remaining strawberries in a medium saucepan with 2 Tbsp sugar and 1 Tbsp water over medium heat for 2 to 3 minutes. Stir until the mixture thickens to a jammy consistency. Scrape the jam into a bowl and cool to room temperature.

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream to medium-stiff peaks. Transfer to a small bowl and refrigerate.

In a medium saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil and cook until the syrup reaches 230°F on a candy thermometer, watching carefully. This will take 5 to 10 minutes.

While the syrup cooks, beat the egg yolks in the mixer on medium speed until pale and slightly thickened. With the mixer still running, drizzle the hot syrup into the yolks in a slow, steady stream (don’t rush this, as it will scramble the eggs if added too fast). Continue beating for 5 to 8 minutes, until the mixture is light, fluffy, and just warm. Remove bowl and set aside.

In a small heatproof bowl set over simmering water (but not touching), melt the white chocolate with the oil. Stir until smooth, then cool for 5 minutes.

With a spatula, fold the melted chocolate into the yolk mixture. Retrieve the whipped cream and fold it in just until no streaks remain. Drizzle the cooled strawberry jam into the mixture and gently fold twice to create streaks.

Pour the mixture into the prepared pan, smooth the top, and seal with the overhanging plastic. Place in the freezer and let set overnight.

For the garnish, hull the reserved strawberries and toss them with the remaining 2 Tbsp sugar. Let them sit for 30 to 60 minutes until syrupy.

Remove the semifreddo from the pan, peel away the plastic, and cut ¾-inch slices. Serve immediately with spoonfuls of strawberries. Edible flowers make a great garnish if you have them. Enjoy the deliciousness of our local strawberries!