I take pleasure in indulging in dessert recipes that showcase the flavors of my favorite berries. Here are my top 16 choices: Berry Tiramisu, Triple Berry Crisp, Blueberry Cheesecake Bars, Raspberry Lemon Tart, and more.
Each recipe puts a unique spin on the traditional form and is perfect for any berry lover seeking to binge.
The 16 Best berry dessert recipes
1. Berry Tiramisu
Tiramisu, Berry-style, is a light and fruity reinterpretation of the classic dessert. It too has layers, but here they are constituted of not quite so decadent elements: ladyfingers with a light soak in a diluted berry juice (more here about the literal translation of tiramisù), then mixed berries, and a creamy but not too rich filling of mascarpone and vanilla.
Ingredients
1 cup mixed berries (such as strawberries, raspberries, blueberries)
1 tablespoon sugar
1 cup mascarpone cheese
1 cup heavy cream
1 teaspoon vanilla extract
12-16 ladyfinger biscuits
1/2 cup berry juice or liqueur for soaking
Instructions
1. In a bowl, mix the assorted berries with the sugar and let them sit for about 15 minutes until they express some of their juices.
2. In a different sizable bowl, mix together the mascarpone, heavy cream, and vanilla extract. Whisk them until they’re smooth and have slightly thickened—almost to the point of holding a soft peak—that’s an al dente way of thickening, if you catch my drift.
3. Briefly immerse the ladyfinger biscuits in the berry juice or liqueur and place a layer at the bottom of your serving dish.
4. Half of the mascarpone mixture should be spread over the biscuits. Then, a layer of macerated berries should be added. The process should be repeated for a second layer, after which the dish should be chilled for at least 2 hours before it is served.
2. Triple Berry Crisp
Juicy strawberries, blueberries, and raspberries come together in a lovely dessert called Triple Berry Crisp. The crispy topping made with rolled oats, brown sugar, and butter—an almost too-perfect combination—sits like a cozy blanket on top of the bubbling berry filling.
Ingredients
1 cup fresh or frozen strawberries, hulled and quartered
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 cup rolled oats
1/3 cup brown sugar
1/4 cup cold unsalted butter, cubed
Instructions
1. Set the oven temperature to 350°F (175°C).
2. In a very big bowl, mix together the strawberries, blueberries, raspberries, granulated sugar, and all-purpose flour. Stir around to evenly dress the berries in the sugar and flour.
3. Move the berry mixture into a baking dish.
4. In another bowl, combine the oats, brown sugar, and cold butter. Mix until the ingredients are crumbly. Evenly distribute this mixture over the berries.
5. Cook for 35-40 minutes. Watch for these signs that it’s done:
The topping is golden brown.
The berries are bubbling.
3. Blueberry Cheesecake Bars
Here is a delightful recipe for Blueberry Cheesecake Bars. These delicious bars combine a buttery graham cracker crust with a creamy filling of cream cheese, sugar, and vanilla.
They are topped with fresh blueberries. Whenever you want a blueberry cheesecake, this is the perfect recipe!
Ingredients
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
12 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh blueberries
Instructions
1. Set your oven to 350°F (175°C). Prepare an 8×8-inch baking dish by lining it with parchment paper. Leave a little overhang so that you can easily pull the finished brownies out of the dish.
2. In a bowl, combine the graham cracker crumbs and the melted butter. Mix until well combined. Press the mixture into the bottom of the prepared pan to form an even, firmly set crust.
3. In another bowl, combine the cream cheese and sugar. Using a hand mixer, beat the two together until the mixture is smooth. Add the three eggs, one at a time, mixing well after each addition. Add the vanilla. Pour the cream cheese layer over the crust.
4. Evenly distribute the fresh blueberries over the cream cheese mixture. Bake for 30-35 minutes or until the edges are set and the center has a slight jiggle. Let cool completely, then refrigerate for at least 2 hours before cutting into bars.
4. Raspberry Lemon Tart
Uncover the pleasures of Raspberry Lemon Tart, which showcases a store-bought tart shell’s potentiel when filled with a decadent mixture of fresh raspberries, sharp lemon juice and zest, and a not-too-secret ingredient: plenty of heavy cream.
Ingredients
- 1 pre-made tart shell (9-inch)
- 1 1/2 cups fresh raspberries
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
Instructions
1. Set your oven to 350°F (175°C) to start the heating process. For easy handling, place the store-bought tart shell on a baking sheet.
2. In a mixing bowl, combine the eggs, granulated sugar, lemon juice, and lemon zest. Whistle until smooth. Gradually add the heavy cream and continue whisking.
3. Fill the tart shell with the lemon filling and carefully arrange the fresh raspberries on top.
4. Bake for 25-30 minutes, or until the filling is set and just slightly golden. Let the tart cool completely before serving.
5. Strawberry Shortcake
A tender biscuit classic layered with strawberries and whipped cream could be seen as a dessert from a bygone era. At a time when American cooks are more likely to reach for cake flour or pastry flour, strawberry shortcake is still made with all-purpose flour.
“Key Ingredients: Strawberry Shortcake” by Kelly F. Hogg in the Kansas City Star, June 24, 2015
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
2/3 cup whole milk
2 cups fresh strawberries, hulled and sliced
1/4 cup heavy cream (for brushing)
Instructions
1. Your oven should be at 425°F (220°C) when you start baking. A large bowl holds the dry ingredients: the flour, sugar, baking powder, and salt. They should be whisked together, and then the butter—which should be cold and cut into pieces—is added. After incessant cutting, the mixture should resemble coarse crumbs and be ready for the next step.
2. Proceed to add the milk bit by bit, and stir until the mixture transforms into a dough that just holds together. Turn out your malleable mound of dough onto a work surface that you’ve lightly dusted with flour and give it a few gentle kneads to make it uniform.
3. The dough should be rolled to a thickness of about 1/2 inch and then cut into circles or squares. These should be placed on a baking sheet, brushed with heavy cream, and baked for 12 to 15 minutes or until they are golden brown.
4. For serving, divide the shortcakes and layer them with sliced strawberries and whipped cream. Put the top back on and, if you like, garnish with more strawberries. Serve right away.
6. Blackberry Cobbler
A cobbler of the blackberry variety makes for a simply delightful dessert. Its ingredients are as basic as they could be.
Fresh blackberries burst from the dessert; they are layered throughout the dish before it is cooked. Sugar sweetens the deal, while the (always) symbolic flour—applied liberally in three of its four forms: whole, as part of the milk, and as the melted butter—binds the dish together.
A sorry cobbler would be one that didn’t have a crust. By now, you should have the irresistible picture of a cobbler cum slogum from which you could barely escape—something either served at your grandmother’s table or that you could at least imagine sitting there.
Ingredients
4 cups fresh blackberries
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup milk
1/2 cup unsalted butter, melted
Instructions
1. Set your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2. In a mixing bowl, place the blackberries along with half of the sugar and set aside.
3. In a different bowl, combine the flour, baking powder, and the rest of the sugar. Stir in the milk until just mixed, then add in the melted butter.
4. Fill a greased baking dish with the batter, then layer the sweetened blackberries on top. Bake in the oven, preheated to 350 degrees, for about 45 minutes, more or less, until the top is golden and “a toothpick inserted into the cobbler comes out clean.”
7. Mixed Berry Trifle
A Mixed Berry Trifle merges strawberries, blueberries, and raspberries with layers for a glorious treat. The trifles that I grew up with were always made with some sort of cake—a pound cake, for instance.
Dr. Anderson’s trifle is made using Angel food cake, which is also a lovely base for a trifle.
Ingredients
1 pound mixed berries (such as strawberries, blueberries, and raspberries)
1 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 pre-made pound cake or sponge cake
1 cup vanilla pudding or custard
Zest of 1 lemon
Instructions
1. Slice the berries after washing them. Then, in a bowl, combine them with 1/4 cup of granulated sugar and the lemon zest. Let them sit for about 15 minutes.
2. In another bowl, whip the heavy cream with the 1/4 cup of sugar and the vanilla extract until soft peaks form.
3. Cube the pound cake and layer it at the bottom of your trifle dish.
4. Construct the trifle with layers of cake cubes, mixed berries, pudding or custard, and the whipped cream. Make these layers again until your trifle dish is filled, making the whipped cream the last layer. With the final layer, your whipped cream should be the most generous, allowing some room for presentation. Place a few berries on top, and make it look nice, because we eat with our eyes. Don’t worry too much if there’s a bit of a mess; trifles are made to be beautiful and delicious but not particularly tidy.
8. Blueberry Muffins
Muffins made from all-purpose flour, granulated sugar, and juicy blueberries are a delightful breakfast or snack option. They are buttery and have a tender crumb thanks to the combination of milk and vanilla extract in the batter.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
1. Set your oven to 375°F (190°C) to preheat, and get a muffin tin ready with paper liners.
2. In a big bowl, combine the flour and sugar by whisking them together.
3. In a separate bowl, combine the melted butter, milk, egg, and vanilla extract. Pour this wet mixture into the bowl with the dry ingredients and mix until just combined; do not overmix.
4. Mix the blueberries into the batter, then portion the batter equally among the muffin cups. Bake them for 18 to 20 minutes, or until a toothpick stabbed into the middle of one comes out clean.
9. Strawberry Cheesecake
A graham cracker crust sets the stage for a rich, creamy cake of softened cream cheese and vanilla, with fresh strawberries on top that are sweet and just a little tart. This classic dessert takes a little time but is very easy to put together, yielding impressive results that taste like summer.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1 cup granulated sugar, divided
3 packages (8 oz each) cream cheese, softened
1 teaspoon vanilla extract
3 large eggs
1 1/2 cups fresh strawberries, hulled and sliced
Instructions
1. Set the oven to 325°F (163°C). Combine melted butter, graham cracker crumbs, and 1/4 cup of the granulated sugar in a medium bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Be sure to press it in firmly; you really want the crumbs to hold together.
2. In a large mixing bowl, combine the remaining sugar and the vanilla extract with the softened cream cheese and beat until the mixture is smooth and creamy. Add the eggs, one at a time, beating well after each addition.
3. In a springform pan, already prepared with a crust, pour in the cream cheese mixture. Bake it for 50-60 minutes. You will know the cheesecake is done when the center is set but still slightly jiggly. Once it cools to room temperature, place it in the refrigerator for at least four hours or overnight.
4. Prior to serving, adorn the cheesecake with fresh strawberries that have been sliced. Neatly arrange them across the surface, and delight in your incredibly tasty strawberry cheesecake!
10. Raspberry Sorbet
Raspberry sorbet is a revitalizing frozen dessert prepared with fresh raspberries, granulated sugar, and a touch of lemon juice. It is a straightforward, delightful pleasure that embodies the very essence of ripe berries.
Ingredients
Fresh raspberries (about 4 cups)
Granulated sugar (1 cup)
Water (1 cup)
Fresh lemon juice (2 tablespoons)
Salt (a pinch)
Instructions
1. In a saucepan of medium size, mix the sugar and water. Bring to a medium level of heat, stirring now and then, until the sugar is completely dissolved. Take off the heat and allow the syrup to cool down.
2. In a blender, mix the lemon juice and salt with the raspberries. Blend until they are smooth. Strain the resultant mixture through a fine mesh sieve into a bowl, draping the fine sieve over the bowl. Discard the seeds.
3. Mix the cooled sugar syrup into the raspberry puree until well incorporated. Cover and chill in the refrigerator for about an hour, or until cold.
4. Move the mixture to your ice cream maker and freeze them together as per your ice cream maker’s specific instructions. They should keep well in an airtight container in your freezer.
11. Blackberry Pie
A delicious dessert, Blackberry Pie is made with fresh blackberries, granulated sugar, and a very small amount of lemon juice to keep the flavor profile in check. Inside an incredible flaky pie crust, the mixture is baked to gooey perfection and served in generous slices, with or without a scoop of vanilla ice cream.
Ingredients
- 2 ½ cups fresh blackberries
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 package refrigerated pie crusts (for a 9-inch pie)
Instructions
1. Set your oven to 425°F (220°C) to warm up while you prepare the next steps.
2. In a large bowl, gently mix together the blackberries, sugar, flour, and lemon juice, until the blackberries are evenly coated.
3. Take one of the refrigerated pie crusts and use it to line a 9-inch pie pan. Fill the pan with the blackberry mixture and dot the top of it with small pieces of butter.
4. Top the filling with the second crust. Crimp the edges to seal. Cut slits to allow steam to escape. Bake in a preheated 425°F (220°C) oven for 35-40 minutes or until the top crust is golden brown. Cool before serving.
12. Berry Pavlova
A classic dessert built from a base of meringue, Berry Pavlova features crisp egg whites sweetened with granulated sugar and brightened by the inclusion of vanilla and white vinegar. Whipped cream crowns the Pavlova, and it’s topped with a colorful assortment of fresh berries.
Ingredients
4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 teaspoons cornstarch
1 cup heavy cream
1 1/2 cups mixed fresh berries (such as strawberries, blueberries, and raspberries)
Instructions
1. Set your oven to 275°F (135°C) to warm up and get a baking sheet ready with parchment paper.
2. Use a clean, dry bowl to beat the egg whites until they hold soft peaks. Add the sugar very gradually, beating well after each addition, until the mixture holds very stiff peaks. Beat in the vinegar, vanilla, and cornstarch until well combined.
3. Place the meringue onto the baking sheet that has been prepared and form it in a way such that, when baked, it will result in a circular meringue with a slight dip in the center—like sort of “perva.” Bake it for about 1 hour. Then turn off the oven and let the meringue cool completely inside the turned-off oven.
4. Beat the heavy cream until soft peaks form. When the meringue has cooled, spread the whipped cream over the top and cover it with mixed berries. Serve this light and lovely summer dessert immediately.
13. Berry Parfait
Berry Parfait is a deliciously distinct layer dessert of fresh berries, Greek or vanilla yogurt, and granola or graham cracker crumbs. Honey or maple syrup adds a hint of sweetness that complements the flavor of the berries, and lemon zest is a nice optional addition.
Ingredients
Fresh berries of your choice (e.g., strawberries, blueberries, raspberries, blackberries)
Greek yogurt or vanilla yogurt
Granola or crushed graham crackers
Honey or maple syrup
Vanilla extract
Lemon zest (optional)
Instructions
1. The fresh berries should be washed and patted dry. If larger berries such as strawberries are used, they should be sliced into pieces that are a suitable size to serve.
2. In a bowl, combine the yogurt with a bit of vanilla and a dribble of honey or maple syrup to sweeten it to your taste. If you want an extra kick of freshness, go ahead and stir in some lemon zest.
3. When using glasses or bowls, you layer the ingredients. The first ingredient is yogurt. Then comes the granola. And then the berries. You repeat these layers until you reach the top of the glass, and then you finish with a layer of berries.
4. Chill the parfaits for at least 30 minutes so the flavors can meld, or serve right away if you want the granola to be crunchier.
14. Strawberry Tart
A tart strawberry is fresh and alive against the backdrop of a beautifully baked crust. Strawberry preserves fill in the places that are not encapsulated by freshly picked strawberries.
The addition of vanilla cream isn’t too much, but it is just enough to elevate the flavor profile into another stratosphere. Is it light?
Yes, but you could also say that it’s fresh and bright. A dessert triumph.
Ingredients
- 1 pre-made tart shell or homemade shortcrust pastry
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 cup strawberry jam
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
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Instructions
1. The oven should be set to 350° F (175° C). If using a shortcrust pastry made from scratch, roll it out and fit it into a tart pan. Blind bake the tart shell until it is golden brown. This should take about 15 minutes. Let the tart shell cool.
2. In a small saucepan, mix together the strawberry jam and heavy cream. Heat over low heat, stirring almost constantly, until the mixture is smooth and creamy.
3. Evenly spread the jam mixture over the tart shell that has cooled down. Then, on top of that, arrange the fresh strawberry halves.
4. In a small bowl, combine the sugar and cornstarch; then sprinkle over the strawberries. Bake the tart for an additional 10-12 minutes until the strawberries are tender. Cool before serving.
15. Blueberry Scones
Scones with blueberries are scrumptious baked goods. They are made with all-purpose flour, granulated sugar, and fresh blueberries.
The cold unsalted butter, heavy cream, and vanilla extract make the scone base rich and tender.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 cup fresh blueberries
1 teaspoon vanilla extract
Instructions
1. Set your oven to 400°F (200°C) to heat up while you prepare the baking sheet. You need to line it with parchment paper so that whatever you bake will not stick to the sheet.
2. In a big bowl, mix the flour, sugar, and baking powder. Add the cold, cubed butter and mix (with a pastry cutter or in a mixer on low speed) until the mixture resembles coarse crumbs.
3. Fold in the blueberries gently. In a separate bowl, combine the heavy cream and vanilla extract, then pour them into the dry ingredients. Stir until just combined.
4. Place the dough on a floured work surface and shape it into a circle about 1 inch thick. Cut the circle into 8 wedges. Lay the wedges on the prepared baking sheet. Bake for 15-20 minutes until the tops are golden brown.
16. Berry Galette
A rustic French dessert featuring a crispy, flaky pastry made of all-purpose flour and butter, the Berry Galette is a real treat for anyone who loves dessert and berries. Nothing beats a freshly assembled galette baked straight from the oven and served with ice cream or whipped cream.
Mixed berries are my favorite galette filling. Blueberries, raspberries, and blackberries are the star ingredients in this dessert.
Ingredients
1 ½ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
½ cup unsalted butter, chilled and cubed
¼ cup ice water
2 cups mixed berries (such as blueberries, raspberries, and blackberries)
2 tablespoons turbinado sugar
Instructions
1. In a big mixing bowl, blend together the flour, sugar, and salt. Add the butter, using a pastry cutter or your fingers, to mix until the texture resembles coarse crumbs. Drizzle in the ice water, mixing with a fork until a cohesive dough forms. Turn the dough out onto a clean surface and shape it into a disc. Wrap the disc in plastic and refrigerate it for at least half an hour.
2. Set your oven to 400°F (200°C) to preheat. On a surface that you have lightly floured, roll the dough out to a circle that is 12 inches wide. Move the dough onto a baking sheet that you have lined with parchment paper.
3. Put the berries in the center of the stretched-out dough, keeping a 2-inch margin. Cover the berries with the turbinado sugar. Pull up the edges of the dough and pleat as necessary for a slightly ruffled and rustic edge, keeping in mind that this is a free-form dessert.
4. Cook for 35-40 minutes, or until the crust has turned a lovely golden brown and the berries are bubbling like mad. You will want to serve the galette warm, or at least let it cool for the briefest of moments, as it is a truly delicate dessert. No one wants warm shell of crust to disappear into the mush that is the interior of the galette.
