One of our favorites things about summer is the wealth of fresh berries. Strawberries, blackberries, raspberries, and more—we’ve rounded up of our favorite fresh berry recipes.
Fresh, juicy strawberries are a treasure. Sprinkle them with sugar to macerate them and you have a wonderful topping for shortcake. Or freeze them into strawberry and cream ice pops. Strawberry mousse is light, airy, and a gorgeous shade of pink. For something more savory, try focaccia with strawberries and onions caramelized with balsamic vinegar and maple syrup. In the mood for a cocktail? Try the rossini, a variation on the bellini with strawberries and prosecco.
If you get your fill of strawberries, let’s move on to blueberries. Mixed with nectarines, shiso leaves, and sesame oil, they make a sweet-savory salad. Or make them into a crisp (which is also delicious with peaches or plums). The sweetness of ripe blueberries highlights the floral character of poppy seeds in our blueberry poppy seed squares.
We love raspberries. A simple combination of raspberries, cream, and sugar makes for a lovely brûlée (and a fun excuse to break out the kitchen torch). For an especially elegant dessert, try setting raspberries in a pink champagne gelée. For an unusual dessert, pair black raspberries with sweet corn to make a sophisticated ice cream.
Don’t forget blackberries. Their sweet-tart flavor is great in a pie, accented by lemon and nutmeg.
Find all these dishes and more in our collection of our favorite summer berry recipes.
Black and Blue Berry Pie
Inspired by his neighbor Olivia Pattison’s recipe, chef Chris Fischer uses tapioca in the filling of this pie because it thickens the juicy berry mixture without imparting its own flavor or becoming gummy. Minute tapioca pearls are easy to find in grocery stores, but if you like, substitute an equal amount of cornstarch. Get the recipe for Black and Blue Berry Pie »
This sweet pudding-like dessert from Sickles Market in Little Silver, New Jersey, gained popularity in the United Kingdom during the 17th century. You can discard the solids after straining the berries, but we love eating them on top of it along with freshly whipped cream.
In Finland, wild summer berries are frozen for use in winter’s mustikkakeitto, a warm, silky blueberry potage packed with vitamin C. Mustikkakeitto »
Rhubarb and Berry Compote
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt.
A sticky biscuit dough is dropped onto blueberries in this classic New England dessert, which is called a “slump,” “grunt,” or “cobbler,” depending on who you’re asking.
Strawberry Loaf Bread
As a kid, I wasn’t really into cooking or baking, preferring instead to be outside playing soccer. The one thing that I did enjoy helping my mom make, however, was her strawberry bread: packed with fresh strawberries, I loved to eat it hot out of the oven slathered in butter. It’s so fast and easy, I make it all the time now, with whatever fresh or frozen fruits I have lying around. —Farideh Sadeghin, test kitchen director Get the recipe for Strawberry Loaf Bread »
This simple raspberry dish can also be made with tayberries or blackberries.
This dessert can be made with either fresh or frozen huckleberries or blueberries.
Tricolored Bavarian Cream
In this classic Swiss dessert, gelatin is used in a creamy custard that’s set between two layers of tart raspberry and strawberry cream.
This recipe for pavlova makes a summery, bright, airy dessert.