Berry

Coconut sugar, which is lower on the glycemic index than standard granulated sugar, gives this diabetes-friendly cheesecake a slightly nutty color and caramel flavor.

Use juicy summer berries to make the ultimate easy blackberry margarita.

Oat milk and apple cider vinegar are the keys to success in these fluffy vegan blueberry muffins. 

This fuss-free strawberry cake is perfect for springtime snacking. You’ll want fresh strawberries—this is not the time for frozen.

Our favorite recipe for strawberry-rhubarb pie gets a crumb topping with cinnamon and brown sugar and a flaky, buttery bottom crust for the best of both worlds.

These pretty pink-and-white scones are dotted with blue or black poppy seeds.

This cloud-like cake has all the joy of angel food—but it uses the yolks too.

This star of this springtime spritz is an easy homemade rhubarb syrup.

This simple, classic recipe for strawberry shortcake takes just over an hour to make—and includes an easy trick for stabilizing whipped cream.

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

Yogurt is naturally acidic, and that not only adds flavor, but also helps tenderize these raspberry scones.

The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.

Chock-full of berries, our ultimate muffins have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream.

Pancake batter replaces the classic cake-like topping in this breakfast-friendly blueberry cobbler.

An acid phosphate with coconut water and raspberry.

Freeze-dried blueberries sweeten this ricotta-enriched loaf cake.

Rosé and lemon juice highlight the fruity, tart notes of this retro cranberry jelly mold from Gourmet.

Sweet, tart homemade cranberry sauce is the key to a bright and balanced Thanksgiving meal—and it’s easy to whip up in just 20 minutes.