28+ Delicious Summer Berry Dessert Recipes You Need to Try This Season

Summer is the perfect time to indulge in fresh, vibrant fruit, and there’s no better way to celebrate the season than with a collection of berry-inspired desserts.

Whether you’re hosting a summer BBQ, looking for a refreshing treat to cool off on a hot day, or simply craving something sweet, summer berries like strawberries, blueberries, raspberries, and blackberries are the stars of the show.

From creamy cheesecakes and fruity pies to refreshing sorbets and light tarts, berries bring a burst of natural sweetness and tang to any dessert.

In this blog, we’ve compiled over 28+ summer berry dessert recipes that will not only tantalize your taste buds but also keep you refreshed all summer long.

Whether you’re a baking enthusiast or someone who loves simple no-bake treats, there’s something here for everyone.

So, grab a basket of your favorite berries and let’s dive into these irresistible recipes!

28+ Delicious Summer Berry Dessert Recipes You Need to Try This Season

With over 28+ summer berry dessert recipes to choose from, you’ll never run out of sweet, fruity inspiration for your summer gatherings.

Whether you’re craving the creamy richness of a berry cheesecake, the refreshing zing of a berry sorbet, or the indulgence of a berry-filled pie, there’s no shortage of delicious options.

These easy-to-follow recipes allow you to experiment with different combinations of berries, making every dessert an exciting new adventure.

Berry desserts are not just a treat for your taste buds—they’re a feast for the eyes, too.

The vivid colors of strawberries, blueberries, raspberries, and blackberries add a natural beauty to any dessert table.

So, whether you’re entertaining guests or enjoying a quiet evening at home, these 28+ summer berry desserts will surely brighten your day.

Mixed Berry Shortcake with Whipped Mascarpone Cream

This updated twist on a classic strawberry shortcake layers flaky homemade biscuits with a mix of fresh summer berries and luxurious whipped mascarpone cream.

It’s a balance of tart, sweet, and creamy in every bite—ideal for casual gatherings or elegant dinners.

Ingredients:

For the shortcakes:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 3 tbsp granulated sugar
• ½ cup cold unsalted butter, cubed
• ⅔ cup whole milk
• 1 tsp vanilla extract

For the berry filling:

• 1 cup strawberries, hulled and sliced
• 1 cup raspberries
• 1 cup blueberries
• ¼ cup sugar
• 1 tsp lemon zest

For the whipped mascarpone cream:

• 1 cup heavy cream
• ½ cup mascarpone cheese
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 425°F (220°C). In a bowl, whisk flour, baking powder, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and vanilla just until combined.
2. Turn dough onto floured surface, pat to 1-inch thickness, and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden. Let cool.
3. Mix berries, sugar, and lemon zest in a bowl. Let sit for 15 minutes to macerate.
4. In a chilled bowl, whip cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Continue whipping until smooth and fluffy.
5. Slice shortcakes in half. Layer with berry mixture and whipped cream. Top with more berries and cream.

This dessert offers everything you want in summer: bright, juicy berries, soft biscuits, and a rich creamy topping that feels indulgent but refreshing.

It’s a crowd-pleaser that never goes out of style.

No-Bake Berry Cheesecake Parfaits

These vibrant no-bake cheesecake parfaits are a fuss-free way to showcase summer’s best berries.

Layered with a graham cracker crumble, creamy cheesecake filling, and a trio of juicy berries, they’re served in individual glasses for easy entertaining and beautiful presentation.

Ingredients:

For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 1 tbsp brown sugar

For the cheesecake layer:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

For the berry topping:

• ½ cup strawberries, diced
• ½ cup blueberries
• ½ cup blackberries
• 1 tbsp sugar
• ½ tsp lemon juice

Instructions:

1. Combine graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of serving glasses or jars.
2. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture.
3. Toss berries with sugar and lemon juice; let sit for 10 minutes.
4. Layer cheesecake mixture over the crust in each glass, followed by the macerated berries. Repeat layers if space allows.
5. Chill for at least 1 hour before serving.

These parfaits are everything you love about cheesecake with none of the baking.

They’re light, creamy, and full of fresh berry flavor—perfect for patio dining or summer celebrations.

Berry Lemon Pound Cake with Glaze

Bursting with fresh berries and bright citrus flavor, this berry lemon pound cake is a dense, moist treat topped with a tangy lemon glaze.

It’s the ideal balance of sweet and tart, making it a perfect companion to a glass of iced tea on a sunny afternoon.

Ingredients:

For the cake:

• 1½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• ½ cup sour cream
• 1 cup mixed berries (blueberries, raspberries, chopped strawberries)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and lemon zest.
4. Mix in sour cream. Gradually add dry ingredients until just combined.
5. Fold in berries gently with a spatula. Pour batter into loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to a rack to cool completely.
7. Mix powdered sugar and lemon juice to form a glaze. Drizzle over cooled cake.

With its tender crumb and bursts of berry in every slice, this cake makes a stunning summer dessert or an indulgent afternoon snack.

The lemon glaze adds a bright, zesty finish that keeps you coming back for more.

Blueberry Basil Sorbet

This unique and refreshing sorbet combines the sweetness of ripe blueberries with the unexpected herbal note of fresh basil.

It’s a perfect palate cleanser or a light dessert to enjoy on a warm summer evening.

Ingredients:

• 4 cups fresh blueberries
• 1 cup water
• 1 cup sugar
• 1 tbsp fresh lemon juice
• ½ cup fresh basil leaves, chopped

Instructions:

1. In a medium saucepan, combine the blueberries, water, and sugar. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the berries break down, about 5 minutes.
2. Remove from heat and let the mixture cool slightly. Use an immersion blender or regular blender to puree until smooth.
3. Stir in lemon juice and fresh basil.
4. Strain the mixture through a fine mesh sieve to remove any solids, then transfer to a shallow dish or an ice cream maker.
5. If using an ice cream maker, follow the manufacturer’s instructions. If using a shallow dish, cover and freeze, stirring every 30 minutes until the sorbet reaches the desired consistency (about 3-4 hours).

The sweet-tart flavor of the blueberries paired with the aromatic basil is a delightful twist on traditional sorbet, making this treat perfect for hot summer days or an elegant dinner party.

Strawberry Rhubarb Crisp

A classic combination of sweet strawberries and tart rhubarb is topped with a crunchy, buttery oat topping in this summer crisp.

It’s easy to make and can be served warm with a scoop of vanilla ice cream for the perfect comfort dessert.

Ingredients:

For the filling:

• 4 cups fresh strawberries, hulled and quartered
• 3 cups rhubarb, chopped into 1-inch pieces
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

For the topping:

• 1 cup rolled oats
• ½ cup all-purpose flour
• ¼ cup brown sugar
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, cold and cut into small cubes

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla, and cinnamon. Toss to coat, then pour into a greased 9×13-inch baking dish.
3. In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Sprinkle the oat topping evenly over the fruit mixture.
5. Bake for 45-50 minutes, or until the topping is golden and the fruit filling is bubbling.
6. Let cool slightly before serving.

This strawberry rhubarb crisp is a quintessential summer dessert—sweet, tart, and perfectly crunchy.

The warm fruit filling pairs wonderfully with a scoop of vanilla ice cream, making it a perfect dessert for any occasion.

Raspberry Coconut Macaroons

These chewy, lightly toasted coconut macaroons are filled with a tangy raspberry center for a fruity and tropical twist on the classic cookie.

They’re naturally gluten-free and make a wonderful handheld dessert for picnics, BBQs, or summer parties.

Ingredients:

• 2 cups sweetened shredded coconut
• 2 large egg whites
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• ¼ cup raspberry jam (or fresh raspberries, mashed)

Instructions:

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the egg whites, sugar, vanilla, and salt until stiff peaks form.
3. Gently fold in the shredded coconut until evenly combined.
4. Drop tablespoon-sized mounds of the coconut mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Use your finger to make a small indentation in the center of each macaroon. Place a teaspoon of raspberry jam (or mashed fresh raspberries) into each indentation.
6. Bake for 18-20 minutes, or until the macaroons are golden brown around the edges.
7. Let cool on the baking sheet before transferring to a wire rack to cool completely.

These raspberry coconut macaroons are a fun and easy dessert that perfectly balances sweetness and tang.

They’re a great option for anyone looking for a gluten-free treat or just something new to try with fresh summer fruit.

Blackberry Lemon Meringue Pie

This classic lemon meringue pie gets a vibrant twist with the addition of blackberries, creating a stunning contrast of tangy, sweet, and fluffy textures.

It’s a showstopper dessert perfect for family gatherings or a special summer celebration.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• ¼ cup granulated sugar

For the filling:

• 2 cups fresh blackberries
• 1 cup sugar
• 1 tbsp lemon zest
• ¼ cup lemon juice
• 3 large egg yolks
• 3 tbsp cornstarch
• 1 ½ cups water
• 2 tbsp butter

For the meringue:

• 3 large egg whites
• ¼ tsp cream of tartar
• ½ cup granulated sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch pie dish to form the crust. Bake for 8 minutes, then remove from the oven to cool.
3. In a saucepan, combine blackberries, sugar, lemon zest, lemon juice, and cornstarch. Add water and bring to a simmer over medium heat, stirring constantly. Once the mixture thickens, remove from heat and stir in butter.
4. In a separate bowl, whisk egg yolks until smooth. Gradually whisk in the hot blackberry mixture to temper the eggs, then return everything to the saucepan. Cook over medium heat until thickened, about 5 minutes. Pour the filling into the prepared crust and set aside.
5. For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
6. Spread the meringue over the pie, making sure to seal the edges. Bake for 10-12 minutes until the meringue is golden brown.
7. Cool completely before serving.

This pie is a perfect balance of tangy lemon and juicy blackberries, with a light, fluffy meringue topping that makes it an unforgettable summer dessert.

Summer Berry Ice Cream Sandwiches

Take your ice cream sandwiches to the next level by pairing homemade, chewy cookies with a blend of fresh berries and creamy ice cream.

These ice cream sandwiches are customizable and great for a fun treat during warm-weather gatherings.

Ingredients:

For the cookies:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup oats

For the berry ice cream:

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 ½ cups heavy cream
• 1 cup sweetened condensed milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a separate bowl, cream together butter and brown sugar until light and fluffy. Add the egg and vanilla, mixing well. Gradually add dry ingredients and oats, stirring until combined.
4. Drop tablespoon-sized portions of dough onto the baking sheet. Bake for 10-12 minutes until golden brown. Let cool on a wire rack.
5. For the ice cream, blend the mixed berries in a food processor until smooth. In a mixing bowl, combine heavy cream, sweetened condensed milk, vanilla, and pureed berries. Pour into a shallow dish or ice cream maker and freeze until set (about 4 hours or overnight).
6. Once the cookies have cooled, scoop ice cream onto one cookie and sandwich with another. Serve immediately or freeze for 30 minutes before enjoying.

These summer berry ice cream sandwiches combine the nostalgia of childhood treats with the freshness of summer berries, creating a fun and indulgent dessert for any occasion.

Peach & Raspberry Galette

A rustic yet elegant dessert that showcases the best of summer fruits, this peach and raspberry galette is simple to make and offers a perfect balance of sweetness and tartness.

It’s ideal for picnics, barbecues, or casual summer gatherings.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• ¼ tsp salt
• 8 tbsp cold unsalted butter, cubed
• 3-4 tbsp ice water

For the filling:

• 2 ripe peaches, sliced
• 1 cup fresh raspberries
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 tbsp butter, cut into small pieces

Instructions:

1. Preheat oven to 375°F (190°C).
2. For the crust, combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Roll the dough out on a floured surface into a rough 12-inch circle. Place on a baking sheet lined with parchment paper.
4. For the filling, mix peaches, raspberries, sugar, cornstarch, and lemon juice in a bowl. Spoon the filling onto the center of the dough, leaving a 2-inch border.
5. Fold the edges of the dough over the filling, pleating as you go. Dot the top with small pieces of butter.
6. Bake for 40-45 minutes, or until the crust is golden and the fruit is bubbling. Let cool for 10 minutes before serving.

This galette is the perfect dessert to enjoy on a warm summer evening.

It’s simple, delicious, and beautifully highlights the flavor of seasonal peaches and raspberries. Pair it with a scoop of vanilla ice cream for the ultimate summer treat.

Raspberry Chia Pudding with Almond Crunch

This healthy, no-bake dessert combines creamy chia pudding with fresh raspberries and a crunchy almond topping.

It’s a light yet indulgent treat that’s perfect for breakfast, a snack, or a guilt-free dessert.

Ingredients:

For the chia pudding:

• 1 cup almond milk (or any milk of choice)
• 3 tbsp chia seeds
• 1 tbsp maple syrup
• 1 tsp vanilla extract

For the raspberry layer:

• 1 cup fresh raspberries
• 1 tbsp honey or maple syrup
• 1 tbsp lemon juice

For the almond crunch:

• ½ cup sliced almonds
• 2 tbsp honey
• ¼ tsp cinnamon

Instructions:

1. In a bowl, combine almond milk, chia seeds, maple syrup, and vanilla extract. Stir well, then refrigerate for at least 4 hours or overnight until thickened.
2. In a small bowl, mash the raspberries with honey and lemon juice to create a raspberry sauce.
3. For the almond crunch, toast sliced almonds in a pan over medium heat with honey and cinnamon for 2-3 minutes until golden and fragrant. Remove from heat and let cool.
4. To assemble, layer the chia pudding in jars or bowls. Top with raspberry sauce and a sprinkle of almond crunch.

This raspberry chia pudding is a refreshing and healthy dessert that’s packed with antioxidants from the berries and healthy fats from the almonds.

The crunchy topping gives it a satisfying texture contrast, making it a perfect summer treat.

Blueberry Lemon Bars

These blueberry lemon bars are a tangy, refreshing twist on the classic lemon bar, with the addition of juicy blueberries to the filling.

The buttery crust complements the bright citrus flavor and bursts of blueberry, creating a perfect balance.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ tsp salt
• ¾ cup cold unsalted butter, cut into cubes

For the filling:

• 3 large eggs
• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• ¼ tsp baking powder
• 1 tsp lemon zest
• ¼ cup lemon juice
• 1 cup fresh blueberries

For the topping:

• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan.
2. To make the crust, combine flour, powdered sugar, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Press the dough into the bottom of the prepared pan and bake for 10-12 minutes, until golden.
3. For the filling, whisk together the eggs, sugar, flour, baking powder, lemon zest, and lemon juice until smooth. Gently fold in the blueberries.
4. Pour the filling over the baked crust and bake for another 20-25 minutes, until the filling is set and lightly golden.
5. Let cool completely before dusting with powdered sugar and slicing into bars.

These blueberry lemon bars offer a perfect balance of tart lemon and sweet blueberries, with a buttery crust that melts in your mouth.

They’re a refreshing and light summer dessert that’s sure to impress.

Mixed Berry Trifle

This beautiful and easy-to-make dessert layers cake, whipped cream, and fresh mixed berries to create a visually stunning and delicious treat.

It’s perfect for family gatherings, BBQs, or summer parties, and can be assembled ahead of time.

Ingredients:

• 1 store-bought or homemade pound cake, cut into cubes
• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 2 cups strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup raspberries
• 1 tbsp lemon zest (optional)
• Fresh mint leaves for garnish

Instructions:

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. In a large trifle dish or individual glasses, start by layering cubes of pound cake at the bottom.
3. Add a layer of whipped cream on top of the cake, followed by a layer of fresh mixed berries. Repeat the layers, finishing with whipped cream and a decorative arrangement of berries on top.
4. Garnish with lemon zest and fresh mint leaves for an added burst of flavor.
5. Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

This mixed berry trifle is an elegant yet easy dessert that combines the sweetness of the berries with the richness of whipped cream and the comforting texture of pound cake.

It’s a crowd-pleasing dessert that looks as good as it tastes.

Strawberry and Cream Tart

This strawberry and cream tart is a light and refreshing dessert, featuring a buttery, flaky crust filled with smooth mascarpone cream and topped with sweet, ripe strawberries.

It’s a visually stunning dessert that’s perfect for any summer occasion.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ¼ tsp salt
• 8 tbsp unsalted butter, cold and cut into cubes
• 1 egg yolk
• 2 tbsp ice water

For the filling:

• 8 oz mascarpone cheese
• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For the topping:

• 2 cups fresh strawberries, hulled and sliced
• 1 tbsp strawberry jam (optional, for glazing)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine flour, powdered sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, and pulse until the dough comes together. Press the dough into a tart pan, covering the bottom and sides. Bake for 15-20 minutes or until golden brown. Let cool.
3. For the filling, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
4. Once the tart crust is cool, spread the mascarpone cream evenly across the base. Arrange the sliced strawberries on top.
5. For a glossy finish, heat the strawberry jam in the microwave for 10 seconds and brush it over the strawberries.
6. Chill for at least 1 hour before serving.

This tart is the perfect balance of creamy, fruity, and buttery flavors, making it an elegant and satisfying summer treat.

Blackberry Mint Mojito Sorbet

This unique mojito-inspired sorbet is made with blackberries, mint, and lime, bringing the flavors of a refreshing cocktail into a cool and tangy frozen dessert.

It’s a great option for those looking for something a little different and refreshing during summer.

Ingredients:

• 3 cups fresh blackberries
• 1 cup water
• ½ cup sugar
• ¼ cup fresh lime juice
• 2 tbsp fresh mint leaves
• 1 tbsp rum (optional)

Instructions:

1. In a saucepan, combine water and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2. Add the blackberries and mint leaves to the syrup and continue simmering for 5 minutes, pressing the berries gently with a spoon to release their juices.
3. Remove from heat and let cool for 10 minutes.
4. Strain the blackberry mixture through a fine mesh sieve to remove the seeds and mint leaves.
5. Stir in the lime juice and rum (if using).
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes until the sorbet reaches a slushy consistency (about 3-4 hours).
7. Serve immediately or store in the freezer for later.

This sorbet combines the rich flavor of blackberries with the refreshing taste of mint and lime, offering a cool, tangy treat perfect for a summer evening.

Mixed Berry Panna Cotta

Panna cotta, meaning “cooked cream” in Italian, is a creamy, velvety dessert that pairs beautifully with fresh summer berries.

This mixed berry version is a beautiful, indulgent dessert with a rich flavor that’s perfect for any celebration or a sweet end to a casual meal.

Ingredients:

For the panna cotta:

• 2 cups heavy cream
• ½ cup whole milk
• ¼ cup sugar
• 1 tsp vanilla extract
• 2 tsp gelatin powder
• 3 tbsp water

For the berry sauce:

• 2 cups mixed berries (strawberries, raspberries, blueberries)
• ¼ cup sugar
• 1 tbsp lemon juice

Instructions:

1. In a small bowl, sprinkle gelatin over 3 tablespoons of water and let it bloom for 5 minutes.
2. In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
3. Remove from heat and stir in the bloomed gelatin and vanilla extract until completely dissolved.
4. Pour the panna cotta mixture into serving glasses or molds and refrigerate for at least 4 hours or until set.
5. For the berry sauce, combine mixed berries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes until the berries break down and the sauce thickens. Let cool slightly.
6. Once the panna cotta is set, spoon the berry sauce over the top and serve chilled.

This panna cotta is creamy and smooth with a fresh berry topping that adds a burst of flavor, making it a perfect dessert for a summer dinner party or a simple treat to enjoy at home.

Blueberry Coconut Cake

This fluffy, moist cake combines sweet blueberries with coconut for a tropical twist.

The light coconut frosting enhances the flavor, creating a perfect balance between fruity and nutty. It’s a fantastic summer cake that will be a hit at any gathering.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk
• 1 cup fresh blueberries

For the coconut frosting:

• 1 cup heavy cream
• ½ cup shredded coconut
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, beginning and ending with the dry ingredients.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. While the cake is cooling, prepare the frosting by whipping heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the shredded coconut.
8. Once the cake has cooled, frost with the coconut whipped cream and top with extra blueberries.

This Blueberry Coconut Cake is a moist, tropical-inspired dessert that combines the sweetness of blueberries with the creamy richness of coconut, making it perfect for a summer celebration.

Strawberry Shortcake Skewers

These easy-to-make strawberry shortcake skewers are a fun and portable twist on the classic dessert.

The combination of fresh strawberries, fluffy shortcake, and whipped cream is a delightful bite-sized treat that everyone will love.

Ingredients:

• 2 cups fresh strawberries, hulled and halved
• 1 store-bought or homemade pound cake, cut into cubes
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Mint leaves for garnish (optional)

Instructions:

1. In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Using wooden skewers, thread the strawberries and pound cake cubes, alternating between the two, onto the skewers.
3. Arrange the skewers on a serving platter and top with a dollop of whipped cream.
4. Garnish with fresh mint leaves for a pop of color, if desired.
5. Serve immediately for a fun and easy dessert.

These strawberry shortcake skewers are a fun, bite-sized version of the classic dessert, perfect for picnics or BBQs.

They combine the sweet juiciness of strawberries with fluffy shortcake and creamy whipped cream, making them a hit with everyone.

Raspberry Chocolate Chip Brownies

Indulge in the perfect combination of rich chocolate and tart raspberries with these raspberry chocolate chip brownies.

The brownies are fudgy and decadent, with bursts of raspberry flavor in every bite. It’s a treat that’s both indulgent and fresh.

Ingredients:

• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup semi-sweet chocolate chips
• 1 cup fresh raspberries

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan.
2. In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, and mix well.
3. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
4. Gently fold in the chocolate chips.
5. Pour the batter into the prepared pan and spread it evenly.
6. Drop fresh raspberries over the batter and gently press them into the brownies.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Let the brownies cool in the pan before cutting them into squares.

These raspberry chocolate chip brownies are the perfect mix of fudgy chocolate and fruity raspberry goodness.

The addition of fresh raspberries provides a tart contrast to the rich, sweet chocolate, making this treat irresistible.

Mixed Berry Clafoutis

Clafoutis is a French dessert that’s traditionally made with cherries, but this version uses a mix of fresh summer berries for a light, custard-like treat.

It’s easy to make, and the berries soak into the batter as it bakes, creating a wonderful combination of textures.

Ingredients:

• 2 cups mixed berries (blueberries, raspberries, blackberries, and strawberries)
• 1 tbsp butter (for greasing)
• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ½ tsp vanilla extract
• 2 large eggs
• 1 cup whole milk
• ¼ tsp salt
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish with butter.
2. Spread the mixed berries evenly in the prepared dish.
3. In a mixing bowl, whisk together flour, sugar, vanilla extract, eggs, milk, and salt until smooth and combined.
4. Pour the batter over the berries in the dish.
5. Bake for 35-40 minutes, or until the clafoutis is golden and set in the middle.
6. Let it cool for a few minutes, then dust with powdered sugar before serving.

Mixed Berry Clafoutis is a simple yet elegant dessert that combines the sweetness of fresh berries with the richness of a custard-like batter.

Perfect for brunch or a light summer dessert.

Strawberry Basil Sorbet

This unique sorbet combines the fresh, sweet flavor of strawberries with the herbaceous, slightly peppery taste of basil, creating a refreshing and sophisticated treat.

It’s perfect for a hot summer day and can be made ahead of time.

Ingredients:

• 3 cups fresh strawberries, hulled
• 1 cup water
• ½ cup sugar
• 2 tbsp fresh basil leaves, chopped
• 1 tbsp lemon juice

Instructions:

1. In a small saucepan, combine water and sugar. Heat over medium heat until the sugar is dissolved, creating a simple syrup. Remove from heat.
2. Add the chopped basil leaves to the syrup and let it steep for about 10 minutes, then strain out the basil.
3. In a blender or food processor, combine the strawberries, basil syrup, and lemon juice. Blend until smooth.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the sorbet is frozen, transfer it to an airtight container and freeze for at least 2 hours before serving.

This Strawberry Basil Sorbet is an unexpected and refreshing twist on traditional fruit sorbets, with the fresh herb giving it an elevated flavor that is perfect for summer.

Blueberry Pie with Streusel Topping

A classic blueberry pie is always a summer favorite, and this version takes it up a notch with a buttery streusel topping that adds both texture and flavor.

It’s a perfect dessert for family gatherings, BBQs, or any special occasion.

Ingredients:

For the pie crust:

• 1 ½ cups all-purpose flour
• ½ tsp salt
• 1 tbsp sugar
• ½ cup unsalted butter, cold and cubed
• 4-5 tbsp ice water

For the filling:

• 4 cups fresh blueberries
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp lemon zest
• 1 tbsp lemon juice
• ¼ tsp ground cinnamon

For the streusel topping:

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup unsalted butter, cold and cubed
• ¼ tsp cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the crust, combine flour, salt, and sugar in a bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water and mix until the dough comes together. Press the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
3. Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim the edges and set aside.
4. For the filling, mix blueberries, sugar, cornstarch, lemon zest, lemon juice, and cinnamon in a bowl. Pour the mixture into the pie crust.
5. To make the streusel topping, combine flour, sugar, and cinnamon in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the blueberry filling.
6. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let cool before serving.

This blueberry pie with streusel topping is an irresistible combination of buttery crust, juicy blueberries, and a crunchy, cinnamon-scented topping.

It’s perfect for any summer gathering and sure to impress your guests.

Raspberry-Lemon Cheesecake Bars

These creamy and tangy raspberry-lemon cheesecake bars have a perfect balance of sweetness and tartness, making them a refreshing dessert for hot summer days.

The buttery graham cracker crust provides a lovely crunch that complements the smooth, velvety cheesecake filling.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted

For the cheesecake filling:

• 2 packages (8 oz each) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• Zest of 1 lemon

For the raspberry topping:

• 1 cup fresh raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 325°F (163°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. To make the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes and set aside.
3. For the cheesecake filling, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
4. Pour the cheesecake mixture over the baked crust.
5. Bake for 25-30 minutes, or until the center is set and the edges are lightly golden. Let cool completely in the pan.
6. For the raspberry topping, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally and cook for 5-7 minutes until the berries break down and the sauce thickens. Let cool.
7. Once the cheesecake bars are cool, spread the raspberry topping over the bars. Refrigerate for at least 2 hours before cutting into squares.

These raspberry-lemon cheesecake bars are the perfect combination of rich cream cheese filling and fresh, tangy raspberries, making them a refreshing summer treat.

Strawberry Peach Sorbet

This light, refreshing sorbet combines two of the best summer fruits: strawberries and peaches.

It’s naturally sweetened and easy to make, offering a cold, fruity indulgence that’s perfect for cooling off on a warm day.

Ingredients:

• 2 cups fresh strawberries, hulled
• 2 cups fresh peaches, peeled and sliced
• ½ cup honey or agave syrup
• 1 tbsp lemon juice
• ½ cup water

Instructions:

1. In a blender, combine strawberries, peaches, honey (or agave), lemon juice, and water. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes until it reaches a sorbet consistency (about 3-4 hours).
3. Once the sorbet is frozen, scoop into bowls or cones and serve immediately.

This strawberry peach sorbet is the perfect blend of summer flavors—light, refreshing, and naturally sweetened, making it an ideal treat for hot weather.

Blackberry Lime Meringue Pie

This Blackberry Lime Meringue Pie combines the tartness of blackberries with the tangy lime filling, topped with a light and fluffy meringue.

It’s a beautiful dessert that’s not only delicious but visually stunning, making it perfect for a summer dinner party or special occasion.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• 3 tbsp granulated sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 2 cups fresh blackberries
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 1 cup water
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 4 large egg yolks
• 3 tbsp unsalted butter

For the meringue:

• 4 large egg whites
• ¼ tsp cream of tartar
• ¼ cup granulated sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom and up the sides of the pie pan. Bake for 8-10 minutes and set aside.
3. For the filling, mash the blackberries with 2 tablespoons of sugar. In a saucepan, combine the mashed berries, cornstarch, water, lime juice, and lime zest. Bring to a boil, stirring constantly.
4. In a separate bowl, whisk together the egg yolks. Gradually add the hot berry mixture to the egg yolks while whisking constantly. Pour the mixture back into the saucepan and cook for an additional 2-3 minutes, stirring until thickened. Remove from heat and stir in the butter.
5. Pour the berry mixture into the prepared crust and set aside to cool.
6. For the meringue, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
7. Spread the meringue over the cooled pie, making sure to cover the edges to seal in the filling. Bake for 10-12 minutes, or until the meringue is golden brown.
8. Let the pie cool to room temperature before refrigerating for at least 2 hours before serving.

This Blackberry Lime Meringue Pie is a delightful combination of tart fruit, tangy lime, and sweet meringue, making it a showstopper for any summer celebration.