1. Prevent heart disease: Strawberries contain flavonoids and other nutrients that protect the heart by preventing the formation of bad cholesterol, which can lead to clogged arteries.

2. Enhances memory: strawberries contain a high content of fisetin, which stimulates the brain's signaling pathways, enhancing memory.

3. Cough: Strawberries are high in vitamins, fruit acids, and salicylic acid, which can help to relieve coughs and inflammation in people with mild coughs.

4. Digestive aid: Strawberries have a high folic acid content, which promotes the peristaltic effect of the gastrointestinal tract.

1. Strawberry Daifuku

1. Mix the glutinous rice flour and sugar well in advance, add the milk while stirring to form a paste, then put 1 tsp of corn oil to mix well.

2. Cover the glutinous rice paste with tin foil or plastic wrap and steam for 25 minutes after boiling the water.

3. While the glutinous rice paste is steaming, wash the strawberries and remove the stems.

4. Take 20g of red bean paste, cover it with plastic wrap and roll it out into a round cake.

5. Place the strawberries on the red bean paste cake and wear disposable gloves to cover the strawberries evenly with the red bean paste.

6. Leave the steamed glutinous rice dough to dry until it is not hot, then transfer it to a plastic bag and roll it back and forth a few times with a rolling pin until the surface is smooth.

7. Take a piece of glutinous rice dough (about 40g), cover it with plastic wrap, and roll it out into a cake.

8. Add the strawberries covered with red bean paste and roll out.

9. Cover the top of the strawberry cake with an even layer of coconut and serve.

2. Strawberry jam

1. Soak fresh strawberries in lightly salted water for 20 minutes and drain.

2. Remove the strawberries from the stems, cut them into pieces, and put them in a container.

3. Add the sugar (icing sugar is best).

4.. Add a pinch of salt

5. Gently shake well, cover, and leave to marinate for 2 hours.

6. Start heating, first on high heat, then turn down the heat to medium-low, watch it, and stir occasionally.

7. Squeeze the juice from one lemon and set aside.

8. Put the lemon juice in and keep it on low heat until heated through.

9. Pour the jam into the bread machine's bucket, cover it with the lid and enable the jam function.

10. The jam will be thick and full of flavor. It can spread bread, mix it with yogurt, etc.

3. Strawberry Mousse Cup

1. Prepare the required ingredients. Wash the strawberries and remove the stems.

2. Crumble the digestive biscuits and mix them with the melted butter.

3. Stir the biscuits into the bottom of a glass and place it in the fridge for 20 minutes to set, flattening it and pressing the edges together.

4. Soften the custard slices in cool water, fish them out and melt them in hot water.

5. Whip the light cream until it reaches 60% and is still runny.

6. Cut the strawberries into thin slices and stick them evenly along the cup's walls.

7. Beat the whipped cream, half of the melted custard, 10 g of the icing sugar, and 60 g of the strawberries in a cooking machine.

8. Remove from the fridge and leave to stand at room temperature for a while, when it is no longer cold.