From your comments, I know many of you experience strawberry season a little later than we do here in Tennessee. So if it’s been June instead of May that’s sent you picking strawberries and bringing buckets of them home, listen up. Whether you’ve just made homemade jam or are about to (or if you picked up jam from another source!), have we got a treat for you. You already know about turning strawberry jam into ice cream. You already know how good it is slathered on buttered toast. And maybe you’re like us and have already whipped up this Bon Appétit recipe for baby biscuits baked with circles of jam on top? If so, and you’re looking for yet one more way to put that berry jam to good use: here it is. Just over a week ago, Tim and I discovered yet another beautiful reason to love strawberry preserves—and, boy, let me tell you, it’s show-stopping.