Toast to strawberry season with these fruit-forward cocktails from bartenders around the country. In a Collins glass, add Aperol, strawberry purée and citrus juice. Add ice almost to the top.

Beat in eggs one at a time. Mix in vanilla and rum; then add flour and salt. Fold in yogurt and strawberries. Pour batter into prepared muffin cups and bake 15 to 18 minutes, or until golden brown ...