Nothing goes better with summer like the sweet taste of strawberries. Why stop at the unoriginal standard of strawberries and creme? We’ve got three go-to recipes to put all your fresh berries to good use. From a classic pie to savory pizza–there’s a dish for any strawberry-lover.

Strawberry, Pistachio, and Goat Cheese Pizza

1 prebaked pizza crust
⅓ cup crumbled goat cheese
1 cup of sliced strawberries
1 cup trimmed watercress
½ tsp extra virgin olive oil
½ tsp fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
¼ cup parmesan cheese
3 tbsp shelled dry-roasted pistachios, chopped

Who knew strawberries could taste so delicious on a pizza? Begin by preheating your oven to 425. Cook the crust for eight minutes, then remove it from the oven and arrange the goat cheese evenly over the crust. Mix the watercress, strawberries, olive oil, salt, juice and black pepper and spread the mixture onto the crust. Sprinkle the mouthwatering Parmesan and pistachios over the top, and you’ve got one seriously good pizza on your hands, champ.

Strawberry Beer Margaritas

1 lb of fresh strawberries
12 oz of white tequila
12 can of Sprite
1 can of light beer
1 can frozen limeade concentrate, thawed
Ice as needed
1 tsp kosher salt of rims

This refreshing treat is just what the doctor ordered for those sweltering summer days. Start by putting strawberry chunks in a bowl. Then pour your tequila over the strawberries and marinate them for two hours. Blend the strawberries until silky, smooth and strain to remove all seeds. Stir the sweet strawberry mixture with Sprite, beer and limeade concentrate in a large pitcher and add ice cubes to make it one cold treat. Top it off with salted rim glasses, sit back and enjoy!

Rhubarb Strawberry Lattice Pie

For crust:
3 cups all purpose flour
2 ½ tsp sugar
¾ tsp salt
⅔ cup chilled solid vegetable shortening
½ cup, plus 2 tbs chilled unsalted butter
10 tbsp ice water

For filling:
3 ½ cups of ½-inch-thick slices of trimmed rhubarb
1 16-oz container of strawberries, halved
½ cup brown sugar
½ cup sugar
¼ cup cornstarch
1 tsp ground cinnamon
¼ tsp salt
1 large egg yolk beaten to blend with 1 tsp water (for glaze)

Not for the faint of heart, this classic pie is sure to “wow” your summer evening guests. To make the crust, start out by combining flour, sugar and salt in a processor. Cut in the shortening and butter until it’s a coarse consistency. Blend in the ice water 2 tbs at a time to create moist clumps.

Then gather the dough into a ball, cut it in half and flatten each half into a disk. Wrap each in plastic wrap, pop in the fridge until firm (about an hour.)

Now it’s time for the filling. Preheat the oven to 400. Then combine the first seven ingredients in a bowl, making sure to toss gently. Roll out the first dough disk on a floured surface to a 13-inch round. Then put the disk into a 9-inch-diameter pie dish.

Roll out the second dough to the same diameter, then cut ½-inch-wide strips. Start putting your filling into the crust. Then arrange seven dough strips atop filling, spacing evenly. Form a lattice by placing remaining dough strips in the opposite direction.

Finish by brushing your glaze on top and baking for 20 minutes. Your pie should be golden brown and usually takes about an hour and 25 minutes. Let cool and then dig in–but not too fast, this isn’t a pie eating contest!

Aubrie is SweetJack’s easygoing editorial assistant. A GCSU alum and Harry Potter aficionado, she enjoys graphic design, photography and stalking the pages of Gawker on a daily basis.