Berry

Sweet berry juices are absorbed by a cushion of simple-to-prepare drop biscuits in a dessert that's made for the season.

Few desserts scream summer as much as these ice-cold pops on a scorching day. Lime juice adds a tart, refreshing twist to this classic fruit treat on a stick.

A light syrup, laced with the refreshing lemony-floral taste of verbena, and a scoop of cassis sorbet amplify the tug-of-war between sweet and tart in a bowl of mixed summer fruits.

Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

Shortcakes are biscuit-like cakes that have more butter (or shortening) than many other types of cake. In fact, pastry chefs often describe especially buttery doughs as "short."

Fleur de sel and edible gold dust are sophisticated touches.

For a berry swirl, add some sweetened crushed raspberries during the last minute of churning. The swirl may become icy after the ice cream is frozen, so soften slightly before serving.

Cinnamon and a dash of cayenne give the sauce a south-of-the-border vibe.

Now's the perfect time for strawberries at their peak, and here is a way to celebrate all their fabulous flavor.

This rich, creamy chocolate sauce is perfect on ripe strawberries, but it's so versatile it might also be just what your favorite dessert has been missing.

Roasting the berries intensifies their flavor. Try substituting basil for the tarragon.

The ultimate strawberry shortcake: A bit of brown sugar adds depth of flavor to the biscuits, lemon and mint perk up the berries, and the cream is even more luscious with the addition of white chocolate.

Make this tart the day before serving to give it enough time to set.

If you can't find golden raspberries, simply substitute more red raspberries.