Top Ice Cream Shops to Celebrate Strawberry Ice Cream Day

Strawberry Ice Cream Day is celebrated annually on January 15th. This flavor has been a classic since the 1800s when American farmers would mix fresh cream with crushed strawberries during the berry harvest season. In 1813, the first printed strawberry ice cream recipe appeared in the cookbook "The Virginia Housewife" by Mary Randolph. Today, strawberry remains the third most popular ice cream flavor in the United States, after vanilla and chocolate.

Here’s a list of top U.S. ice cream shops where you can find the best versions of this classic treat.

RELATED: 10 Weirdest Ice Cream Flavors Worth Trying

Located on High Street in Columbus, Jeni's has been making ice cream since 2002. The shop has expanded to 50 locations across the US, but the original store still makes everything from scratch daily. They work directly with Ohio farms for ingredients and have their own dairy processing plant in Columbus. The space has steel tables, big windows, and fits 45 people inside. They also have a walk-up window for quick service in summer.

Highlights:
Strawberry Buttermilk Ice Cream: Made daily using Ohio strawberries and fresh buttermilk. The mix gives a tart kick to sweet berries.
Goat Cheese with Red Cherries: Sharp goat cheese mixed with sweet cherries makes a good side scoop to strawberry.
Dark Chocolate: Rich chocolate ice cream made with cocoa powder from France.

Recommendations:.
Get a double scoop - Strawberry Buttermilk with Dark Chocolate (add crushed pecans on top). If you want three scoops, go for Strawberry + Goat Cheese with Cherries + Vanilla Bean. In summer they put fresh berry sauce on any ice cream for free.

Photo Credit: facebook.com/jenisshortnorth/

Opened in 2006 in the Mission District, Bi-Rite Creamery sits next to the famous Dolores Park. The company has its own organic farm in Sonoma where they grow berries. Lines often stretch around the block, especially on weekends. The shop is small with just 6 seats inside, but they have a soft-serve window on 18th Street for faster service. They make all bases and mix-ins in their kitchen behind the store.

Highlights:
Strawberry Ice Cream: Made with three types of organic strawberries from their farm. They roast the berries first to concentrate flavor.
Honey Lavender: Local honey and French lavender create a floral complement to strawberry.
Salted Caramel: Their most popular flavor, made with burnt caramel and sea salt.

Recommendations:
Try their "Berry Berry" sundae - Strawberry ice cream topped with hot fudge, fresh whipped cream and their house-made strawberry sauce. For something different, get a swirl of strawberry and vanilla soft serve in a sugar cone. They also sell ice cream cakes with strawberry layers.

Step into a working piece of 1930s San Francisco – The Ice Cream Bar is a Cole Valley spot operates in a preserved Art Deco drugstore from 1931. A 20-foot marble soda fountain still mixes phosphates and egg creams using original equipment and recipes. The ice cream production happens in the basement lab, visible through a glass floor panel. Chemistry-trained staff use liquid nitrogen at -196°C to flash-freeze their ice cream bases, resulting in unusually smooth textures.

Highlights:
Strawberry Ice Cream: Uses three strawberry varieties from Swanton Berry Farm mixed into a custard base. The liquid nitrogen freezing prevents ice crystals, keeping the fruit pieces intact.
Root Beer Float: House-made root beer syrup with vanilla ice cream, served in vintage glassware.
Sicilian Pistachio: Ground pistachios imported from Sicily folded into cream base.

Recommendations:
Order their "Farmer's Daughter" - Strawberry ice cream with house-made marshmallow sauce and fresh whipped cream in a glass bowl. The strawberry also works great in their sodas. Don't skip their hand-carved ice cream sandwiches using fresh-baked cookies.

Photo Credit: theicecreambarsf.com, tripadvisor.com, facebook.com

Bianco Gelato is a family-owned gelato shop in Coconut Grove that opened in 2015. Uses organic milk from a Florida dairy farm and makes gelato fresh each morning. The shop follows traditional Italian methods but focuses on organic ingredients. Small space with modern white interior and six counter seats, plus tables outside on Commodore Plaza.

Highlights:
Strawberry Gelato: Made with organic strawberries from Plant City, Florida. Contains no artificial colors or preservatives.
Pistachio: Pure Sicilian pistachios without any added flavoring.
Mango: Seasonal flavor using local Florida mangoes.

Recommendations:
Get a cup with Strawberry and Pistachio gelato. They also make gelato cakes that you can special order – their strawberry-vanilla layer cake is popular for birthdays. During mango season, try their strawberry-mango combo.

Starting out as a food cart in 2011, their flagship store on NW 23rd Avenue is now a Portland landmark. Salt & Straw Ice Cream partners with Willamette Valley farms for berries and creates flavors in a production kitchen in Southeast Portland. The company trains its staff for 40 hours before they can scoop ice cream. Every month, they release new seasonal flavors while keeping the classics on the menu.

Highlights:
Strawberry Honey Balsamic Ice Cream: Oregon strawberries are roasted with honey, then mixed with aged balsamic vinegar from Italy. A black pepper finish adds complexity.
Sea Salt with Caramel Ribbons: Their signature flavor made with sea salt from the Oregon coast.
Pear & Blue Cheese: Seasonal flavor using local pears and Rogue Creamery blue cheese.

Recommendations:
Order a split scoop of Strawberry Honey Balsamic with Sea Salt Caramel in a handmade waffle cone. They also make ice cream flights with 4 small scoops if you want to try multiple flavors. During berry season, they top any scoop with fresh strawberry compote.

Located at 917 E Pine St in Capitol Hill, this Molly Moon's opened in 2009. The shop works with Skagit Valley farms for berries and makes ice cream at their Wallingford kitchen facility. The Capitol Hill location has an open layout with exposed brick walls, window seating, and a waffle cone-making station. They make fresh batches daily and offer dairy-free options.

Highlights:
Strawberry Ice Cream: Uses organic Skagit Valley strawberries cooked down into a concentrated sauce before mixing into their sweet cream base.
Yeti: Vanilla ice cream with graham cracker and chocolate chunks.
Earl Grey: Made with local tea blend and bergamot oil.

Recommendations:
Order their "Capitol Hill Split" - Strawberry ice cream with hot fudge and house-made whipped cream on a fresh waffle cone. For dairy-free options, try their strawberry sorbet. During peak season, they offer strawberry sundaes with fresh berries and shortbread cookies.

Photo Credit: instagram.com/mollymoonicecream/

Don and Clarissa Morelli turned their ice cream hobby into Morelli’s Gourmet Ice Cream, an East Atlanta gem located at 749 Moreland Ave SE. Unlike chain shops, this family-run spot takes pride in experimenting with new recipes after hours, many of which become customer favorites. The cozy 800-square-foot shop accommodates just 12 people, but its handwritten flavor board features 24 rotating options. Through a glass window, visitors can watch ice cream being churned fresh daily.

Highlights:
Strawberry Ice Cream: Made with fresh strawberries from Georgia farms mixed into a sweet cream base. They cook the berries with a touch of lemon to brighten the flavor.
Salted Caramel: Their most requested flavor, made with French sea salt.
Sweet Corn: Seasonal summer flavor using local corn.

Recommendations:
Try their "Atlanta Special" - Strawberry ice cream topped with toasted pecans and honey from Georgia beekeepers. The strawberry also works great in their milkshakes. During peach season, combine strawberry with their fresh peach ice cream for a Georgia fruit duo.

Hidden in a 1920s brick storefront at 13th Avenue, Liks has been a Denver staple since 1976. Originally named "Jerry's Ice Cream," this neighborhood parlor kept the vintage freezer cases and original tin ceiling. Each month, owner Paul brings back one "retired" flavor based on customer votes. The store still uses the same ice cream machine from their opening day - they say it gives the ice cream better texture than modern equipment.

Highlights:
Strawberry Ice Cream: They mix three batches of Colorado strawberries daily - one morning, afternoon, and evening - so each scoop has fresh fruit. No extracts or artificial flavors added.
Jack Daniels Chocolate: Made with real whiskey and dark chocolate chunks.
Graham Cracker: Tastes exactly like the cookie, with a honey finish.

Recommendations:
Locals swear by the "Mile High Mix" - Strawberry ice cream with Graham Cracker in a sugar cone. The strawberry also makes a great base for their ice cream sodas. In winter, they serve it with hot chocolate sauce and whipped cream.

Tamara Keefe launched this micro-creamery in 2014, bringing boozy "naughty" and alcohol-free "nice" ice creams to St. Louis' Lafayette Square. The shop's name comes from her childhood nickname. What makes them unique is their patent-pending process for making ice cream with up to 18% alcohol. The production kitchen uses a French pot method, making just 3 gallons per batch. At Clementine's Naughty & Nice Creamery, everything from waffle cones to hot fudge is made in-house.

Highlights:
Strawberry Ice Cream: Uses Missouri berries and 14% butterfat cream base. Each batch takes three days to make as they macerate berries overnight.
Manhattan: A "naughty" flavor with vermouth, whiskey, and cherries.
Italian Butter Cookie: Made with imported butter cookies crushed into their sweet cream base.

Recommendations:
Sample the "Nice & Naughty" combo - Strawberry ice cream paired with their boozy Manhattan flavor. For non-alcoholic options, try the strawberry with their Italian Butter Cookie. Don't miss their ice cream flights which let you try four different flavors.

The Larchmont Village shop marked Salt & Straw's expansion from Portland to LA in 2014. Salt & Straw partnered with local chefs like Roy Choi to craft flavors inspired by Los Angeles’ culinary diversity. Through the kitchen window, you can watch ice cream being churned while waiting – a common sight, as lines often extend past neighboring shops.

Highlights:

    Strawberry Honey Balsamic Ice Cream: California strawberries roasted with local honey and swirled with aged balsamic vinegar.
    Avocado & Strawberry Sherbet: A Los Angeles-exclusive flavor blending two California staples.
    Street Food Chocolate: Chocolate with cinnamon and chili, inspired by LA street food.
    Strawberry Shortcake Sundae: Strawberry ice cream with shortcake crumbles and whipped cream.
    Strawberry & Basil Sorbet: A refreshing dairy-free option combining strawberries and basil.
    Strawberry Waffle Cone: Strawberry ice cream in a waffle cone dipped in strawberry glaze.

Recommendations:
Order the "California Dreaming" combo: Strawberry Honey Balsamic with Avocado Sherbet. For variety, try their tasting flights or seasonal creations featuring fresh fruit and house-made toppings.

Photo Credit: instagram.com/saltandstraw/