Berry

With its ample doses of maple syrup, cream, and the freshest berries, this easy, elegant treat will knock apple pie off its pedestal. True to the spirit of Yankee thrift, any leftover berry mixture can be put to good use at tomorrow's breakfast table, as a topping for pancakes.

Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.

Top these delicious bite-size cheesecakes with fresh raspberries, blackberries, strawberries, and/or blueberries.

The oat mixture makes a delicious crust for the bottom—and a tasty crumble on top. Lemon perks up the blueberry filling.

This version of the scone is based on the recipe from the Standard Baking Company. Molly tweaked the recipe slightly in her home kitchen. If using frozen blueberries, do not thaw them before folding into the batter.

The perfect dessert for your next barbecue: This chilled pie is an appealing combination of chocolate, berries, and lemon. And all it takes is a food processor and a whisk. The crust—made from chocolate wafer cookies and melted chocolate—is simply pressed into the pan. The filling is just a mix of sweet, bright, and tangy ingredients.

Simple, tender buttermilk cake with a sugary crunch: We like it full of raspberries, but you could substitute any berry you pick up at the farmers market.

The best thing about this icy, tart-and-sweet treat might be how little forethought it requires. You can use any flavored yogurt on hand.

A crème fraîche custard is folded into the mixed-fruit filling of this elegant nectarine-blackberry crisp.

Brown butter gives depth of flavor to the berry filling.

French pastry chefs dedicated this classic dessert to the Russian royal family. In this version, Grand Marnier-soaked berries are served with a tangy homemade ice cream (in place of the usual whipped cream). If you'd like, serve some sweet, crisp cookies alongside.

Zabaglione is a light, foamy custard. In this elegant dessert, the warm Grand Marnier-spiked custard is spooned over fresh strawberries just before serving.

Raspberries, blueberries, and blackberries are baked between a crisp pastry crust and a crumbly streusel topping.

The secret to great shortcakes is a very moist dough, so don’t be tempted to add more flour.

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.

Blueberry meets its ideal match: lemon. There will be some jam leftover, but we doubt you'll mind.

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