Have a slice. Or three. Recipe: Strawberry pie (Gary Friedman / Los Angeles Times)
Orange zest elevates this dessert. Recipe: Orange-flavored shortcakes with strawberries and cream (Genaro Molina / Los Angeles Times)
Powered sugar is dusted on top. Recipe: Fresh cherry clafoutis (Ricardo DeAratanha / Los Angeles Times)
Serve warm with whipped cream or ice cream. Recipe: Strawberry dumplings (Kirk McKoy / Los Angeles Times)
A light way to serve whatever fruit is in season. Recipe: Swedish cream (Kirk McKoy / Los Angeles Times)
Serve with a dollop of lightly sweetened whipped cream. Recipe: Summer pudding (Kirk McKoy / Los Angeles Times)
Serve with nectarines or peaches. Recipe: Plum upside-down cake (Ken Hively / Los Angeles Times)
Dive on in. Recipe: Berry Pavlova with vanilla whipped cream and pistachios (Eric Boyd / Los Angeles Times)
A scoop of ice cream enhances the flavors. Recipe: Peach and blackberry crisp (Kirk McKoy / Los Angeles Times)
You sprinkle a generous coating of sugar over the top of this pie. Recipe: Blackberry pie (Gary Friedman / Los Angeles Times)
A crumb topping caps it all off. Recipe: Lemon blueberry buckle (Irfan Khan / Los Angeles Times)
This one is a show stopper. Recipe: Boysenberry-strawberry glazed pie (Kirk McKoy / Los Angeles Times)
The hardest part will be waiting for this pie to cool. Recipe: Nectarine almond crumble pie (Gary Friedman / Los Angeles Times)
This jelly is typically spiked with a Muscat, or even a sparkling Moscato d’Asti. Recipe: Broken jellied wine (Kirk McKoy / Los Angeles Times)
So light and airy. Recipe: Frozen blackberry souffle (Kirk McKoy / Los Angeles Times)
Strawberries rest atop a creamy layer of mascarpone. Recipe: Strawberry crostata (Eric Boyd / Los Angeles Times)
Light and refreshing, with a flourish of mint. Recipe: A blueberry fool atop a berry fruit salad (Irfan Khan / Los Angeles Times)
For best results, work quickly when making the crust. Recipe: Apricot boysenberry tarts (Kirk McKoy / Los Angeles Times)
This recipe is make-ahead easy. Recipe: Frozen peach souffle with raspberry sauce (Kirk McKoy / Los Angeles Times)
The crust is extra flaky. Recipe: Sweet cherry pie (Gary Friedman / Los Angeles Times)
What fruit looks fresh at the farmers market? Recipe: Vanilla panna cotta with seasonal fruit (Kirk McKoy / Los Angeles Times)
Balsamic glaze adds shimmer. Recipe: Fig tart with mascarpone cream (Glenn Koenig / Los Angeles Times)
The fruit caramelizes on the bottom. Recipe: Lemon upside-down cake. (Glenn Koenig / Los Angeles Times)
This has a delightfully crumbly texture. Recipe: Cornmeal plum buckle (KIRK McKOY / LAT)
