19 Dreamy Berry Desserts to Make All Season

Skillet Biscuits with Berries

This tart and super fruity summer dessert cooks mostly on the stovetop, with just a quick finish under the broiler to caramelize the biscuits.

Mixed Berry Spoon Cake

To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges.

Guest-at-the-Doorstep Apple-Berry Charlotte

Classic Soviet cuisine abounded in nifty quick recipes for unexpected guests. This puffy dessert requires only sliced tart apples, a few handfuls of berries and a simple batter.

Summer Pavlova with Fresh and Grilled Berries

Instead of piling this pillowy Pavlova with just fresh berries, Food & Wine’s Justin Chapple grills some of the berries in a packet, so they get deliciously juicy.

Lemon-Thyme Sorbet with Summer Berries

Endlessly versatile, flavored syrups can be churned with ingredients like pureed fruit, fruit juice or fresh herbs in an ice cream machine to make sorbet. Jean-Georges Vongerichten first developed this breezy lemon-thyme ice for F&W, then started serving it as a special at his Mercer Kitchen in Manhattan's Mercer hotel. "Lemon-thyme, that's my guy," Vongerichten says. "I would use rosemary too."

• Fresh Mango Sorbet

Goat Cheese Cake with Mixed Berries

Goat cheese gives a twist to traditional cheesecake and adds a savory element to this not-too-sweet dessert.

• Goat Cheese Cakes with Rosemary and Lavender Honey

Berry-Yogurt Pavlovas with Chamomile-Lavender Syrup

Aromatherapists take advantage of the calming powers of both chamomile and lavender. Melissa Rubel Jacobson steeps the flowers in a syrup for antioxidant-rich berries.

• Pistachio Pavlovas with Oranges and Blood Orange Sorbet

Black Pepper-Raspberry Sorbet with Prosecco

A light and boozy dessert? We’ll allow it.

• Strawberries in Prosecco with Vanilla Ice Cream

Mixed Berry Snack Bars

This berry filling is tart and fruity, and superbly balanced by the crisp, buttery shortbread crust.

• Matcha, Pistachio and Quinoa Bars

Lemon-Poppy Polenta Cookie and Huckleberry Sorbet Sandwiches

Because Mary Ellen Carroll and Donna Wingate happened to find plump huckleberries right before the ICA dinner, they decided to make sorbet and turn their lemon-poppy polenta cookies into whimsical sandwiches. Any tart store-bought sorbet (like raspberry, blood orange or lemon) would be delicious with these cookies as well.

• Lemon-Rosemary Sorbet

Free-Form Pineapple, Mango and Berry Tarts

"Rio Negro is like the Garden of Eden, with fruit trees everywhere," Piero Incisa della Rocchetta says about the region in Patagonia where he makes wine. Local chef Mauricio Couly created these tarts filled with local fruits like pineapple, mango and blueberries that grow around Bodega Chacra. The filling can, of course, vary depending on the season.

• Savory Ricotta-Squash Tart

Mixed Berry Hobo Packs with Grilled Pound Cake

Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake.

• Ricotta-Orange Pound Cake with Prosecco Strawberries

Mixed-Berry Dutch Baby

A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that's also great for breakfast.

• Lemony Ricotta Dutch Baby with Blueberries

Summer Berries with Cumin Meringues and Crème Fraîche

This recipe combines antioxidant-packed summer berries with an easy-to-make, protein-rich meringue. A touch of cumin gives the meringues an exotic earthiness, but they're equally delicious without the spice.

Berry Vinegar Tart

In this clever riff on lemon pie, Food & Wine’s Laura Rege fills a crunchy graham cracker crust with a sweet and tangy curd made with blackberry vinegar, fresh raspberries and a hint of virgin coconut oil. It’s ideal for anyone who enjoys a dessert with some pucker.

Summer Berry Tarts

Excellent-quality puff pastry (F&W likes the Dufour brand) makes all the difference to this minimalist fruit dessert. Berries simmered in a little sugar become a slightly gooey, fresh-tasting topping.

• Summer Squash and Tomato Tart

Hibiscus-Berry Gelatins

A lovely way to serve raspberries, blackberries and blueberries: suspended in a hibiscus gelatin.

• Hibiscus-Tangerine Iced Tea

Angel Food Cake with Three-Berry Compote

Angel food cake is virtually fat-free--it's made with egg whites but no yolks--yet becomes more decadent as it soaks up the sweet juices from a farm-stand-berry compote. Hugo Matheson and Kimbal Musk add, "Don't forget that egg shells are great in compost."

• Strawberry-and-Wild-Fennel Compote with Pound Cake

Party Cake with Whipped Cream and Raspberries

This simple, deliciously moist cake from baker and cookbook author Kamran Siddiqi is the perfect all-purpose cake that can be adorned in almost any way.

• Honey-Lime Strawberries with Whipped Cream