Make the most of the pick of the season.
Did you know July is National Berry Month? Well, I didn’t until just recently, but it makes sense. I’ve been spending an inordinate amount of time searching for dessert recipes that fit my red, white, and blue theme, and guess what keeps popping up? You got it — berries!
I’ve learned a lot more than intended. Case in point: The growing season for strawberries, blueberries, blackberries, and raspberries is a tight window beginning in April and ending in late July — depending, of course, on where they are grown. I always knew berries were healthy and loaded with vitamin C, but I was surprised to find they also contain folic acid, fiber, and antioxidants that not only help boost our immune system but aid in the fight against heart disease and cancer. Now that’s a big plus.
I always say “function over form,” so by adding berries and their healthy benefits to my desserts, I can feel good when feeding my family’s sweet tooth. And, while in season, berries are very affordable and freeze well for future recipes — win, win, win!
I found a few more fun facts. For example, a strawberry has around 200 seeds — way more than I expected. Blueberries are one of the only foods that are naturally blue in color. Raspberries are also grown in purple, gold, and black varieties, and blackberries have the highest content of antioxidants of any food per serving. Go, blackberries.
Putting my laptop aside, my next task was to plan an outing to our nearby blueberry patch with my little helpers: Cade, Annabelle, and Jack. The blueberry bushes there are massive and offer the community a wonderful gift, courtesy of the neighboring church, which has an honor box set up for donations from those who pick. I love to support them and their generosity — along with the experience of picking fresh berries.
I chose early morning to avoid the heat and mosquitoes and advised the grands to wear rain boots because of the thick dew on the grassy hillside. We brought plastic buckets, but I also remembered to pack a few umbrellas. Soon, we were opening umbrellas and placing them upside down on the ground next to the bushes. “Let the wild shaking begin!”
Each grand took a turn shaking the branches and laughing as ripe berries fell into the berry trap below. It was a blast, and we captured far more berries than we lost. Once we had enough to make desserts and some to share, we packed up and headed home to wash, sort, and bag our bounty. I can’t wait to surprise them with these desserts as we celebrate summer’s yield.
Very Berry Light and Airy Trifle
Makes 12 servings
Ingredients
4 c. whipping cream
2 c. whole milk
2 (3.4 oz.) package instant lemon pudding
2 Tbsp. fresh lemon juice
3/4 c. confectioners’ sugar
1 tsp. vanilla extract
1 angel food cake
2 c. strawberries (sliced)
1 c. blackberries
2 c. fresh blueberries
Directions
In a large bowl, whisk together 2 cups of whipping cream, milk, pudding, and lemon juice until well combined and smooth. Chill for about 30 minutes. In a large bowl with an electric mixer, beat remaining 2 cups of whipping cream with sugar and vanilla until stiff peaks form. Cube the cake and place half of the pieces in the bottom of the trifle dish. Add half the pudding mixture and half the berries. Top with half the whipped cream. Repeat the layers one more time, cover, and chill in the refrigerator for one hour. When ready to serve, garnish with a few berries on top.
Gerry’s Very Berry Cobbler
Makes 8 servings
Ingredients
1 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar, divided
1/4 c. butter, softened
1/2 c. whole milk
1 c. blackberries
1 c. raspberries
2 Tbsp. lemon juice
1 tsp. lemon zest
Vanilla ice cream
Directions
Preheat the oven to 375°. Grease a 9-inch baking dish. In a medium bowl, stir together flour, baking powder, and salt. In a large bowl, beat together half of the sugar and butter. Add the flour mixture and milk to the bowl while mixing at medium speed until well combined. Spread batter into the greased baking dish. Toss berries with lemon juice and zest and pour over batter. Sprinkle with remaining sugar. Bake for 45 minutes or until a toothpick inserted comes out clean. Serve warm with a scoop of vanilla ice cream.
Triple Berry Dairy Crisp
Makes 6 servings
Ingredients
3 c. mixed berries (fresh or frozen)
1 (9 oz.) Jiffy Golden Yellow cake mix
1/4 c. butter, softened
1/4 c. old fashioned oats
1/2 c. pecans (chopped)
1 c. whipping cream
1 tsp. vanilla
3 Tbsp. confectioners’ sugar
Directions
Preheat the oven to 350°. Place fresh or frozen berries on an 8-inch pie plate. In a bowl, add cake mix, softened butter, and oats. Using a pastry cutter, work the butter into the cake mix and oats until crumbly. Sprinkle cake mixture over the top of the berries. Sprinkle pecans over the top of crisp. Bake for 45 minutes or until golden brown and fruit is bubbly. Meanwhile, add whipping cream, sugar, and vanilla to a mixing bowl and beat on high until stiff peaks form. Serve warm with a dollop of fresh whipped cream or ice cream.
These recipes are from the July 2025 issue of HomeLife Magazine. Looking for more summertime treats? Check out our recipes for the best homemade popsicles.
