Strawberry

This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.

Frozen organic strawberries look great in the wineglasses—and help keep this pretty cocktail cool. Double the recipe if you'd like to be able to offer your guests seconds.

This strawberry roll is elegant in appearance but less rich than a roll covered with whipped cream rather than the light meringue.

The good news: This delicious dessert can actually be very low fat if you use the low-fat or fat-free yogurt. The key is to use a good Greek yogurt—the flavor is amazingly rich, even in low-fat varieties. When you're assembling the dish, don't worry about creating perfect layers—this trifle is even prettier when the ingredients overlap a bit.

This can be a great dish all year round, if you choose the best fruits available. The addition of mint adds a bright, refreshing flavor to the sweetness of the fruit.

Peanut butter goes well with more than just jam, and this interesting combination proves it. This is delicious with whatever fruit is in season.

Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This pretty, striped cake can be assembled either from freshly made sorbet and ice cream or from leftovers. If you make the components fresh, it's helpful to have more than one freezer bowl for your ice cream maker or a self-freezing machine. If you don't, remember that some models demand that you freeze the bowl overnight between batches. You can make the batches on successive days, packing each flavor into the pan as it's done, then freezing the pan and the bowl until you're ready to make the next batch. Try to keep everything that you use in the preparation of this cake — even your cake stand or serving plate — cold. This will help the cake look better longer, especially on a hot day. The simple, fresh flavors of the sorbets and ice cream don't need much embellishment, but crushed Newman's Own Organic O's (the organic take on Oreos) or chopped candied ginger make a nice addition and help separate the layers.

No need to wait for the ice cream truck. These colorful homemade pops capture the warm-weather synergy of ripe strawberries and creamy vanilla.

This recipe comes from Katrina and Carmelo Turillo, owners of La Divina Gelateria in New Orleans.

This recipe yields enough to make the "shortcakes," too.

This gorgeous tart features an easy no-bake filling and is topped with fresh strawberries in a rich port glaze.

Ground ginger and crystallized ginger amp up the flavor of the cake; fresh ginger adds a spicy hit to the fresh strawberries. The Bundt pan is coated with raw sugar before the batter is added, giving the cake a sparkly crust.

In this grown-up float, "sorbato" (a cross between sorbet and gelato) stands in for the ice cream, and bubbly Prosecco is used in place of soda.

Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries, but any berry or soft ripe fruit will work.

You will not regret investing in a set of coeur à la crème dishes, as this is the most captivating of summer desserts, and can be varied all season according to what fruits are available.

So easy! We couldn’t believe something this sweet and luscious made our healthy holiday dessert list.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. In this streamlined dessert, summer berries are served atop grilled polenta with a simple garnish of strained yogurt and pistachios. The key to success here is using high-quality ingredients: ripe fruit at its seasonal peak, a full-flavored honey (Chef Miller prefers rambutan, a Javanese variety with a fruity, citrusy flavor and amber color), and delicate orange blossom water. If you'd like, try garnishing the dessert with a chiffonade of fresh basil or mint.

Not your average sundae: Strawberry sorbet takes the place of ice cream; Prosecco sabayon (an airy, foamy custard) is the sauce; and sugared almonds add crunch.

There is nothing like this pie. It was created by test kitchen director Ruth Cousineau, and if there were ever a laurel to rest on, this would be it. The berries are key, so look for local ones (those that travel least taste the best) that are plump, fragrant, and fully ripe, with no white shoulders. One of the miracles here is that the gelatin will be set just enough so that you can easily cut a slice, but it's not bouncy.

Lemon juice and sugar bring out the natural juices of the berries.