24 Berry Desserts That Taste Like Summer at Its Sweetest From cobbler and cakes to pies, puddings, and frozen treats, these sweet-tart berry desserts celebrate summer at its juiciest. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on June 5, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver You know summer is in full swing when pints of fresh berries start overflowing at the farmers market — and there’s no better way to savor the season than with a sweet-tart dessert. This collection celebrates this bounty with mixed berry treats like a double-decker meringue cake, a showstopping summer pudding, a cobbler topped with vanilla-scented mascarpone biscuits, as well as single-fruit standouts like triple-layer blueberry panna cotta. Some recipes call for frozen berries, too, making it easy to enjoy peak-season flavor long after summer ends. From pies and cakes to pavlova, sorbet, and bread pudding, these recipes make the most of every juicy handful. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 24 Summer Berry Galette Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans For this gorgeous summer galette, pastry chef Caroline Schiff macerates berries with sugar and a splash of lemon juice to keep them juicy and saucy. Fold it all into a flaky, free-form pastry crust, then serve with scoops of vanilla ice cream or tangy crème fraîche once it’s out of the oven. Get the Recipe Save 02 of 24 Boysenberry Oat Milk Sherbet Adam Friedlander / Food Styling by Pearl Jones Salt and Straw cofounder Tyler Malek combines a creamy oat milk base with roasted boysenberry puree to make this sensational plant-based sherbet. You’ll need 12 ounces of fresh or frozen boysenberries to re-create it at home. Get the Recipe Save 03 of 24 Double-Decker Meringue Cake with Summer Berries Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Simple, stunning, and chock-full of color, flavor, and texture, this dessert features a vanilla-strawberry cake and crisp meringue that bake together in the oven. It’s swathed in tangy cream and finished with a trio of juicy berries heightened by lemon juice and tart sumac. Get the Recipe Save 04 of 24 Blueberry Panna Cotta with Blueberry Chia Pudding Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee 2021 F&W Best New Chef Paola Velez creates a blueberry trifecta by layering blueberry panna cotta with jammy blueberry chia pudding and a pile of fresh berries, perfect for making when it’s too hot to turn on the oven. Get the Recipe Save 05 of 24 Shortbread-Raspberry Gratin Food & Wine / Photo by Fred Hardy II / Food Styling by Jennifer Wendorf / Prop Styling by Hannah Greenwod Made with only frozen berries, store-bought shortbread cookie crumbles, sugar, and butter, these effortless individual gratins from Jacques Pépin are ready to serve in just 45 minutes, with optional dollops of sour cream. Get the Recipe Save 06 of 24 Blackberry and Mascarpone Crêpe Cake Victor Protasio Layered with rich mascarpone whipped cream and tart berries, this no-bake crêpe cake from Top Chef judge Gail Simmons will have you savoring summer bite by bite. Get the Recipe Save 07 of 24 Strawberry Ekmek Kataifi Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Pursell Traditional ekmek kataifi layers syrup-soaked phyllo with custard. This fun riff swaps the custard for luscious strawberry pudding and a cloud of honey-flavored whipped cream, still capturing the crispy-creamy balance of the original. Get the Recipe Save 08 of 24 St. Louis–Style Cheesecake with Blueberries Johnny Autry Chef Andrae Bopp tops a luscious cheesecake with a sweet-tart sauce of blueberries or huckleberries — use whichever is available to celebrate the season. Get the Recipe Save 09 of 24 Classic Summer Pudding Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Summer pudding is a classic British dessert that transforms stale bread into a moist, cake-like cloak for this vibrant trio of berries. You can serve it as is, but it’s terrific plated with a halo of Grand Marnier–tinged whipped cream, tangy crème fraîche, vanilla ice cream, or berry sorbet. Get the Recipe Save 10 of 24 Chantilly Cream Cake Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless What’s better than berries and cream? For this ethereal cake, we pulverize freeze-dried berries to make a gently tart, rosy-hued whipped cream filling; mascarpone stabilizes the extra-creamy Chantilly frosting. Garnish with your favorite combination of fresh berries. Get the Recipe Save 11 of 24 Roasted Strawberry-Vanilla Ice Cream Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely This sweet, tart frozen treat from chef and ice cream maker Fany Gerson is a beautiful homage to strawberries and cream. “My mom would take strawberries and put a little Mexican crema and sugar on top, and that became dessert,” Gerson says. “For this ice cream, roasting the strawberries gives a new dimension to the fruit.” Get the Recipe Save 12 of 24 Mixed Berry Cornmeal Biscuit Shortcakes Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Claire Spollen This simple but celebration-worthy dessert sandwiches macerated fresh berries and homemade whipped cream into a buttery, tender cornmeal biscuit. If you’re entertaining, you can make the biscuits earlier in the day and then rewarm when you’re ready to serve. Get the Recipe Save 13 of 24 Raspberry-Hibiscus Sorbet Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely Bursting with the sweet-tart flavors of berries and hibiscus, this super-refreshing summertime sorbet owes its creamy texture to the addition of corn syrup (or honey), which increases the sugar content for a rich, smooth, and scoopable result. Get the Recipe Save 14 of 24 Victoria Sandwich Jennifer Causey / Food Styling by Melissa Gray Streett / Prop Styling by Heather Chadduck Hillegas Add fresh raspberries to the British teatime classic for a tart, juicy contrast to the sweet jam and buttery vanilla cake, then serve with softly whipped cream for a beautifully balanced bite. Get the Recipe Save 15 of 24 Lemon-Blueberry Bread Pudding Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali A mix of fresh and dried blueberries offers a pleasant textural contrast in this sweet and tangy bread pudding from Emeril Lagasse. Choose a bread that will soak up the lemon custard without disintegrating — brioche or challah both work well. Get the Recipe Save 16 of 24 Angel Food Cake with Three-Berry Compote Greg DuPree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle Light, airy angel food cake is a beautiful base for in-season berries, cooked down to a jammy consistency. It’s heavenly with billows of freshly whipped cream. Get the Recipe Save 17 of 24 Strawberry Cupcakes with Cream Cheese Frosting Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Juicy fresh fruit and vibrantly colored, ultra-concentrated freeze-dried strawberries bring big berry flavor to these crowd-pleasing cupcakes. Get the Recipe Save 18 of 24 Summer Fruit Cobbler with Vanilla-Mascarpone Biscuits Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis This cobbler works beautifully with nearly any mix of summer berries and stone fruit, as long as you use about 10 cups of fruit total. Tender vanilla-mascarpone biscuits with a crunchy turbinado sugar topping soak up the juicy, sweet-tart filling like a rich, buttery shortcake. Get the Recipe Save 19 of 24 Chocolate-Raspberry Icebox Cake Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This make-ahead frozen dessert is creamy, dreamy, and a breeze to prepare. Crushed cookies, fresh raspberries, and layers of raspberry sorbet and vanilla ice cream transform into a marbled layer cake in about 15 minutes — no frosting required. Get the Recipe Save 20 of 24 Old-Fashioned Blueberry Pie Matt Taylor-Gross / Food Styling by Debbie Wee This recipe from chef David Page and his wife, Barbara Shinn, has the makings of a classic blueberry pie: a flaky all-butter crust and a juicy blueberry filling. Use frozen berries in the off-season, and don’t forget the vanilla ice cream. Get the Recipe Save 21 of 24 Strawberry-Raspberry Cake Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver The batter for this simple, delicate cake comes together in a single bowl in just 15 minutes — it’s a quick and easy way to put summer’s finest strawberries and raspberries to use. Get the Recipe Save 22 of 24 Mixed Berry Crisp with Matzo Streusel Abby Hocking This low-lift fruit crisp combines strawberries with blackberries, blueberries, and raspberries into a bright, just-sweet filling, all topped with a cinnamon streusel made from crumbled matzo. Get the Recipe Save 23 of 24 Black-and-Blue Pie with Brown Sugar Crumb Victor Protasio Pastry chef Nicole Rucker achieves a perfectly juicy pie filling by crushing just a handful of the berries. This recipe calls for a mix of huckleberries and blackberries, but you can swap in blueberries and either boysenberries or marionberries for an equally dark, delicious result. Get the Recipe Save 24 of 24 Summer Pavlova with Fresh and Grilled Berries Con Poulos While a pillowy Pavlova can be delicious topped only with fresh fruit, F&W’s Justin Chapple adds another layer of flavor here, grilling berries in a foil packet with sugar and lemon juice until they’re soft and jammy. 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