Summer time means an abundance of fresh berries and that means all sorts of desserts can be made. From cakes, to muffins, cobblers and more. These berry recipes to make this summer will not disappoint your family and friends.
Growing up in upstate New York, mean that summers always filled with picking fresh berries. We could walking in our back yard (mind you that means a huge hay field and forest, since we lived on a farm) and find berries wherever we went. When we wants a WHOLE lot to make a pie let’s say, we would head to the local orchard and pick them.
We would all head out with our buckets and fill them up. Ok, now that meant a few went straight to my mouth. You know, quality control. Sure, that’s what I was doing. So every summer I love finding new ways to mix them into a dessert.
Like these berry recipes. Oh all these sweet juicy berry recipes…
Berry Recipes You Must Make This Summer
These easy muffins are made moist with buttermilk, and loaded with sweet juicy strawberries. I sprinkle a little streusel over each muffin before baking for a sweet crunch.
Fresh Strawberry Pound Cake (with fresh strawberry glaze)
This fluffy and moist pound cake, is made with sour cream and fresh strawberries are folded into the batter. And then a strawberry glaze is poured over it for even more strawberry flavor.
These bars couldn’t be easier to make. Made in one bowl, and they are ready to bake in minutes. I used strawberries and fresh sliced rhubarb. If you can’t find rhubarb then feel free to use all strawberries or swap out with another berry.
Easy Fresh Strawberry Mousse (No Eggs Required!)
This mousse couldn’t be easier and is so refreshing to make for a spectacular dessert to serve friends. It’s made with no eggs, so it’s super easy to make and is ready to be chilled in 10 minutes.
These buttermilk scones are moist, flaky, and tender. I fold strawberries and orange zest into the dough before baking these. Top with a sweet orange glaze when you’re done!
This all strawberry pie is a showstopper. With a little orange zest, and nutmeg to complement the berries, and a lattice top your family will be impressed and asking for seconds!
I love cobblers because they are super easy to make and come together in minutes! I used strawberries and raspberries, but really any combination would work.
If you have a few bananas that need to be used up then this super moist banana bread bursting with fresh blueberries is it.
If you don’t want to scoop muffin batter, than make this quick and easy muffin bread bursting with blueberries instead. And it’s made in one bowl!
The BEST Blueberry Streusel Muffins
I just love these slightly sweet blueberry muffins sweetened with a bit of orange and topped with a crunchy streusel topping.
I wasn’t a huge of blueberry pie, but my brother and dad is. So I always make them one every year. But when I topped it with a streusel I found exactly what my blueberry pies were missing this whole time!
One of my favorite combination for scones is this blueberry lemon version. With fresh blueberries, lemon zest, and a lemon glaze drizzled over them these are perfect brunch treat.
Liven up your crumb cake by tossing in a few blueberries and a little lemon zest. And when you top the cake with a crunchy streusel it’s a great excuse to eat cake for breakfast if you ask me.
White Chocolate Raspberry Blondies
Blondies are my go to dessert for parties because they are super easy to make. And this time I tossed in sweet juicy raspberries and paired them with decadent white chocolate for a killer combination.
One of the first recipes I learned to make at a culinary school (for fun, not professionally!) was a lemon pound cake. I took that version and baked it into a loaf pan and added sweet raspberries. Just don’t forget the bright lemony glaze to drizzle on top!
Lemon Cupcake Recipe with Berry Buttercream
Berry buttercream can be tricky to make. But I’ll show you how! And then swirl it on top of these luscious lemon cupcakes.
This may look like a complicated dessert to make, but it might be one of the easiest desserts to make on this blog. The streusel topping is used for the topping and bottom crust. With just 2 peaches, and fresh raspberries sprinkled on the crust before baking it’s one impressive and crazy delicious dessert. (Ice-cream optional…but not really)
Vanilla Sponge Cake with Strawberries
Nothing says summer like a strawberry shortcake. And this light fluffy sponge cake layered with whipped cream and strawberries is the showstopping summer dessert.
Homemade buttermilk sweet biscuits gets topped with fresh strawberries and easy 3-ingredient whipped cream for the perfect summer dessert! And this dessert is ready in 30 minutes or less!
So which berry recipe will you make this summer?
Strawberry Shortcake
Ingredients
Strawberry mixture
- 1 1/2 pounds strawberries hulled and sliced
- 3 Tablespoons granulated sugar
Whipped Cream
- 1 cup (240 mL) cold heavy cream
- 2 Tablespoons confectioners sugar
- 1 teaspoon vanilla extract
Biscuits
- 2 3/4 cups (330 g) all purpose flour
- ¼ cup (50 g) granulated white sugar
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- 1/2 cup (8 Tablespoons, 113 g) unsalted butter cold and cut into cubes
- 1 cup (240 mL) cold buttermilk
- Additional cream for brushing on top
- Additional sugar for sprinkling on top
Instructions
Make the strawberries
- Combine strawberries and sugar. In a large bowl, stir together the strawberries and sugar. Refrigerate for about 30 minutes.
Make the whipped cream
- Chill. Chill the beaters and bowl for 10 minutes before starting the recipe.
- Whip ingredients. With an electric mixer, whip cream, sugar and vanilla on low then increase to medium-high until stiff peaks form, about 5 minutes. Make sure not to over-beat, cream will then become lumpy and curdled looking. Can be made up to 1 day ahead, just cover and refrigerate for 24 hours.
Make the biscuits
- Preheat and prepare pan. Preheat your oven to 425oF. Line a cookie sheet with parchment paper or silicone baking mat.
- Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, sugar, baking powder, baking soda, and salt.
- Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. Pour in the cold buttermilk and stir to combine.
- Shape and cut the biscuits. Empty the bowl onto a lightly floured surface. Pat the dough into a 1/2-inch thick circle and then fold the dough in half. Pat the dough out again and fold in half. Repeat this process 2-3 more times. Using a biscuit cutter (or the rim of a large drinking glass) press straight down into the dough. Do not twist the cutter, which can cause your biscuits to come out lopsided.
- Bake the biscuits. Place the biscuits next to each other on the cookie sheet so they touch. Brush with additional cream and sprinkle with sugar. Bake for 12-15 minutes. Remove from the oven and cool on a cooling rack.
Assemble the strawberry shortcake
- Cut open one biscuit, across the middle. Spoon on strawberries. Top with whipped cream. Top with second half of the biscuit. Serve immediately.
Notes
- Making ahead: I would recommend up to 3 days ahead of time for the biscuits, or you can also freeze for up to 3 months (thaw first before serving). I would recommend 1 day ahead of time for the strawberry filling, and 1 day for the whipped cream (although I’ve had the whipped cream hold for longer, up to 3 days!)
- Freezing: You can freeze the biscuits in an airtight container for up to 3 months. I love putting them in a sealable plastic bag and squish as much air out as possible. They will thaw pretty quickly at room temperature. I also love warming them up in the microwave for about 15-30 seconds. Or freeze unbaked! I freeze them solid first on a baking sheet and transfer to a sealable bag. Bake frozen and add a few minutes of baking time.
- Pan: You can bake these shortcake biscuits on a cookie sheet, in a round or square baking pan, or in your cast iron as I did. If using a cast iron, you may want to grease it first with a little melted butter or vegetable oil (no need to preheat).
- Buttermilk: Cold buttermilk is key. If you don’t have any, make a homemade buttermilk version instead.
- Cold ingredients: You want to use COLD ingredients to make sure the butter doesn’t get too warm and absorb into the dough. This will create flaky biscuits. If you have time, even pop the flour in your freezer for 30 minutes!
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