Strawberry Pretzel Bars

Old-fashioned strawberry pretzel salad, topped with gelatin, gets a modern makeover. Here, pretzels are tossed with graham cracker crumbs, then topped with a light cream-cheese mixture and finished off with strawberry jam and fresh strawberries. Cut the bars into bite-size pieces or bigger slabs.

Makes: 12 bars

Total time: 45 minutes

For the crust:

1 cup finely crushed pretzels, plus more for garnishing

1 cup finely crushed graham crackers (about 7), plus more for garnishing

3/4 cup unsalted butter, melted

3 tablespoons granulated sugar

1 teaspoon cinnamon

For the filling:

1 cup heavy cream

1 cup powdered sugar

1 (8-ounce) package cream cheese, softened

1 teaspoon vanilla extract

For the topping:

1 cup strawberry jam, stirred to loosen

1 pint fresh strawberries, hulled and sliced

1. Heat oven to 350 degrees.

2. Make the crust: In a medium bowl, mix pretzels, graham crackers, butter, sugar and cinnamon. Press mixture into the bottom of a 9-by-13-inch baking pan. Bake until set, 13 to 15 minutes. Cool on a rack. Wipe out bowl to use for the filling.

3. Make the filling: Using a stand mixer fitted with the whisk attachment, whip heavy cream and 1/2 cup powdered sugar to stiff peaks. Transfer whipped cream to the wiped bowl. To the stand mixer (no need to wash the bowl), add the cream cheese, the remaining 1/2 cup powdered sugar and the vanilla extract. Mix on medium speed until smooth. Gently fold the whipped cream into the cream-cheese mixture. Spread evenly over the cooled crust.

4. Top the bars: Spoon dollops of jam over filling and carefully swirl into whipped cream. Top with sliced strawberries. Cover and refrigerate for 4 to 6 hours or until firm. To serve, cut into 12 equal pieces and sprinkle with crushed pretzels and graham crackers.

— Recipe by Millie Peartree

Strawberry-Ginger Limeade

Red drinks are central to Juneteenth, as the color red represents the blood shed by enslaved people. Strawberry soda is commonly served, but this punch builds on that tradition, adding honey for its sweet distinct flavor, lime juice and mint for freshness, and ginger for a fiery warmth. And it’s a great way to use up slightly overripe strawberries. (It’s better to use overripe berries, since underripe ones can have bitter notes.) Serve over ice with a twist of lime for an extra burst of flavor.

Makes: 8 servings

Total time: 15 minutes

1 tablespoon zest and 1 1/2 cups juice from 12 to 14 large limes, plus 1 for garnishing

3/4 cup honey

1 (3-inch) piece ginger, peeled and chopped

1 cup mint leaves picked from 1 bunch

1 pint strawberries, hulled and quartered

Ice, for serving

1. In a large pitcher, combine lime juice, honey and 4 cups water.

2. To a blender or food processor, add ginger, 1/2 the mint leaves, all the zest and 1/2 cup water, and blend until smooth. Using a fine-mesh sieve, strain the mixture into the pitcher, pressing on solids to extract as much liquid as possible.

3. In the same blender or food processor (no need to clean), add strawberries and 1/2 cup water. Blend until smooth and strain into the pitcher. Stir and chill until ready to serve.

4. To serve, taste for sweetness and adjust, if needed. Muddle remaining mint leaves in glasses, add ice and pour limeade over. Garnish with slices of lime.

— Recipe by Millie Peartree