Berry

This is cookbook author Jerrelle Guy’s tangy updo to the classic strawberry shortcake.

Take a classic coconut cake, add fresh strawberries to the mix, and what do you get? Pink layers that burst against a bright, white cream cheese frosting.

The tender sweetness of summer-fresh strawberries paired with chunks of cherry-red rhubarb creates our favorite sweet-and-sour dessert.

Roasting the strawberries is a real game-changer and brings out such an intense, sweet flavor in this cake, which gets added fragrance from elderflower cordial.

Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.

A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.

Aguas frescas, water-based fruit drinks, are a cool way to make your fresh fruit go further—especially in the summertime when you might have a larger watermelon than you know what to do with, or peaches that are starting to shrivel.

This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch—honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.

Savory cornmeal meets the sweetness of blueberries and zest of a lemon for tender muffins that come together in 45 minutes.

Watermelon contains natural sugars and plenty of liquid, which make this smoothie light and refreshing. The fresh mint gives it that je ne sais quoi that you might not be able to pinpoint right away, but which makes the flavor a total standout. 

This smoothie mimics the flavors of everyone’s favorite muffin.

This bright and festive drink goes down great on a hot summer day when you're lounging outside or working in the garden.

Pairing the tangy fruit with Scotch—plus oolong tea that’s been steeped forever—gives a whisper of smoke and a bitter, malty edge to the drink.

This sliceable, jiggly sauce is spiced with bay leaves and cardamom, set in a gelatin mold, and crowned with sugared orange zest and cranberries.

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.

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.