Delicious berries are at their very best this time of year. From sweet strawberries and sharp raspberries to juicy blackberries and intense cherries, summer berries are a great way to bring a bit of sunshine to your table.  And while they taste amazing on their own, why not enjoy them in drinks, dishes, and desserts too!  Here are a few of our favorite recipes featuring our favorite berries! 

Frozen Mixed Berry Lemonade (Serves 4-6)

No list of recipes can be complete without a refreshing berry drink to keep you cool in the hot summer weather. This drink is perfectly tart, and just slightly sweet. Recipe from



  • Add all of the ingredients to a blender and pulse until combined.
  • Place in the freezer for 1 hour or until slushy.
  • Serve immediately with fresh fruit for garnish!

Bonus: You can even add some vodka or tequila to turn this tasty lemonade into a boozy adult cocktail

Four-Berry Spinach Salad (Serves 4)

If you’re looking to keep healthy this summer but still want to satisfy that sweet tooth, this salad recipe is perfect for summer cookouts or family dinners. Recipe from 

Dressing Ingredients:

Salad Ingredients:


  • In a small bowl, whisk the dressing ingredients together until blended. 
  • In a small bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss until all the ingredients are evenly coated.

Mixed Berry Cobbler (Serves 8)

The perfect end to a summer meal among friends? An over-the-top, crazy-delicious seasonal dessert, of course! You’ll want it every. single. night. Recipe from

Filling Ingredients:

  • ½ cup sugar
  • 1½  tablespoons cornstarch
  • 7 cups (1¾ – 2 pounds) mixed fresh berries (use no more than 1 ½  cups strawberries; halved if large)

Dough Ingredients:

  • 1½  cups unbleached all-purpose flour plus more for surface
  • ¼ cup sugar plus more for sprinkling
  • 1½  teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into ½” cubes
  • ½ cup chilled whole milk plus more for brushing Vanilla ice cream


  • Filling – Position a rack in the middle of the oven and preheat it to 400°F. Whisk the sugar and cornstarch in a large bowl. Add the berries to the bowl and toss it to coat them evenly. Transfer the berry mixture to a 2-quart baking dish about 2″ deep and set it aside to macerate while making the dough.
  • Dough – Whisk 1⅓  cups flour, ¼ cup sugar, baking powder, and salt in a medium bowl. Add the butter and use your fingertips to rub in the butter until the coarse meal forms. Add a ½ cup of milk and stir just until the dough forms. Gather the dough into a ball and transfer it to a lightly floured surface. Gently knead the dough 5 or 6 times, then pat or roll it into a 9×6″ rectangle. Cut the dough in half lengthwise, then crosswise 3 times, forming 8 rectangles. Arrange the biscuits 1/2″ apart over the fruit. Brush the tops lightly with milk and sprinkle it with sugar.
  • Bake the dish until the fruit is bubbling and the biscuits are just cooked through and golden all over (about 35 minutes). Let it cool for at least 30 minutes and serve with vanilla ice cream. 

Bonus: Cobbler can be made up to 3 hours ahead and you can rewarm it at 350° if desired.

Summer Berry Pudding (Serves 10)

Whether it’s a typical weeknight or a celebratory lunch, end every warm-weather meal on a delicious note with this decadent fruit pudding. The layers make it mesmerizing. Recipe from



  • Line the pan with plastic wrap. Place on a rimmed baking sheet. Combine all the berries, 1 cup sugar, and ½ cup water in a large pot. Scrape in seeds from the vanilla bean and bring to a simmer, stirring to dissolve the sugar. Simmer for about 10 minutes and then set the berry sauce aside.
  • Spread the bread slices with butter and mix the remaining 2 tablespoons of sugar and cinnamon in a small bowl. Sprinkle it over the bread slices.
  • Drizzle ½ cup of the warm berry sauce over the bottom of the pan. Line the pan with a single layer of bread, cutting to fit as needed. Pour another 1½ cups berry sauce over it and repeat the layering 2 more times. Pour any remaining sauce over and cover with plastic. Set a plate slightly smaller than the pan on top of the pudding to weigh it down, keeping bread submerged. Chill for at least 1 hour and up to 2 days. When serving, remove the plate and plastic from the top of the pudding. Invert onto a plate and release the pan sides and gently remove the pan and plastic.

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