Raspberry

Victoria sponge cake’s simple filling of whipped cream, jam, and fruit makes it the perfect dessert for a celebration.

Layers of nutty pistachio ice cream and bright jam-flavored whipped cream make for a lovely pastel duo in this riff on a classic summer dessert.

These raspberry cheesecake brownies are tart, chocolatey, and cheesecake-filled, so stop reading and make them!

Layered with a rich coconut filling, soaked in velvety custard, and topped with a raspberry and rhubarb compote, this French toast is perfect for any celebration.

The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen.

To make this easy dessert, just roll out your dough, place the berries in the center, then fold the edges of the dough up and over before baking. Serve each slice with whipped cream or ice cream.

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

Adding a full tablespoon of cocktail bitters toward the end of making this jam does wonders to bring out the berry flavor. Spoon onto toast with ricotta, or enjoy by the spoonful.

Elegant, sweet, and delectable, these are true treats that fit every occasion. Definitely adjust the filling for what ingredients are local and in season where you live, and you’ll have an endlessly surprising dessert.

Meet my version of an energy bar. About 30 minutes before a workout, I’ll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat flour gives me the sustained energy I need to make it through a five-mile run or an hour-long SoulCycle class . . . or just a normal, hectic day.

Gingersnaps add a hint of spice to this cream cheese–enriched make-ahead summer classic.

Store-bought meringue cookies and frozen berries make this elegant sundae come together in a snap. Serve it on one big plate with two spoons for a sweet ending to a romantic dinner.

These little cakes remind me of a more sophisticated, stripped-back cupcake. Full of flavor with a dense but chewy crumb, it's like frangipane meets fairy cake. Beautifully simple to make, the biggest pitfall is not greasing your tins properly. If you don't have non-stick muffin tins or friand tins, make sure you butter them to death or you'll have eight fabulous cakes that you can’t get out of the tins.

There's no better way to celebrate warm, sunny days than by sharing these fruity rosé wine ice pops with friends.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.