There’s something wonderfully nostalgic about baking with berries in summer. The sweet scent of strawberries, the sharpness of raspberries, and the deep, jammy flavour of blackberries capture the very essence of July. These fruits, vibrant and full of life, feel like nature’s way of reminding us to pause, indulge, and savour the season.
At Sophie Grey, seasonal produce is always at the heart of our approach, whether we’re teaching a baking class in the cookery school or designing a dessert table for a special event. July is one of the most abundant months in the baking calendar, offering endless inspiration for light, fruity puddings that are as beautiful as they are delicious. Berry-led baking is not only a treat for the taste buds but also an opportunity to work with colour, texture, and balance in a way that feels distinctly summery.
When it comes to seasonal baking in July, it’s hard to ignore the joy of the classic British strawberry. Local strawberries, freshly picked and still warm from the sun, have a depth of flavour that shop-bought versions never quite match. One of our favourite ways to let them shine is in a traditional Victoria sponge, but with a twist. Instead of jam, we use freshly crushed strawberries folded through whipped cream and add a dash of elderflower cordial for a light floral note. The result is something familiar yet elevated—ideal for garden parties, afternoon teas, or simply a summer weekend bake.
Another crowd-pleaser that always makes an appearance in our July menus is the raspberry Bakewell tart. Raspberries offer a delicate tartness that cuts through the richness of the almond frangipane, making them a perfect match. We often layer fresh raspberries onto a thin base of homemade raspberry compote before pouring in the frangipane, then bake it until golden and top with flaked almonds. Served slightly warm with a scoop of vanilla ice cream or a dollop of crème fraîche, it’s a dessert that feels both rustic and refined.
For those looking to create something a little lighter, berry pavlovas remain a seasonal favourite for a reason. Crisp meringue shells with soft, marshmallow centres provide the perfect base for piles of whipped cream and jewel-like summer berries. While strawberries and raspberries are traditional, we often include blueberries and redcurrants for contrast, and finish with a drizzle of berry syrup or a hint of lemon zest. A pavlova is one of those desserts that always looks celebratory, no matter the occasion. Its visual appeal alone makes it an excellent choice for summer entertaining.
At the cookery school, one of our most popular baking classes in July focuses on galettes. These rustic, free-form tarts are a brilliant way to showcase fresh berries without fuss. A buttery pastry is rolled out and folded around a generous filling of sugared berries—strawberries, blackberries, blueberries or a mixture of all three. Once baked, the juices bubble through the edges and the crust turns golden and crisp. Galettes have a homespun charm that appeals to both beginner bakers and those with more experience, and they adapt easily to individual tastes.
July is also the perfect time to make use of blackcurrants and gooseberries, which are often overlooked but pack a punch in the flavour department. Blackcurrant ripple cheesecake is a favourite in our kitchens. The sharpness of the blackcurrant purée swirled through a smooth cream cheese filling brings a dramatic colour and taste to a classic bake. Gooseberries, with their unique balance of tart and sweet, make a lovely base for crumbles or upside-down cakes, particularly when paired with elderflower or vanilla.
For more delicate occasions—think bridal showers, afternoon teas or intimate gatherings—we love creating berry-infused madeleines and friands. These small bakes are elegant, easy to serve, and ideal for pairing with tea or sparkling wine. Adding a few whole raspberries or a swirl of berry compote to the batter transforms these humble bakes into something special. A light dusting of icing sugar or a drizzle of lemon glaze adds the final touch.
Of course, no summer dessert table would be complete without scones. While the traditional cream tea with strawberry jam is always welcome, July allows us to play with variations. Blueberry and lemon scones, for instance, are particularly popular in the cookery school. The burst of fruit inside a warm, flaky scone, paired with a tart lemon curd or clotted cream, creates a flavour combination that feels bright and uplifting.
When planning your July baking, it’s worth considering how your desserts will be served and how long they’ll need to hold their shape and flavour. Outdoor events often call for bakes that are portable, easy to portion, and not too reliant on refrigeration. Tarts, bars, galettes, and shortcakes all lend themselves well to these kinds of occasions. You’ll also want to consider finishing touches—fresh mint, edible flowers, or a glaze of apricot jam can elevate even the simplest bake and make it feel worthy of a special occasion.
One of the joys of baking with berries in July is how forgiving the fruit is. Even when it’s slightly overripe, it’s perfect for compotes, sauces or jams. Many of our clients enjoy incorporating homemade preserves into their dessert tables, and berry jams are a fantastic way to extend the season’s bounty. A spoonful of strawberry and vanilla jam or raspberry and rose preserve can be used not just on toast, but as a filling for sponge cakes, thumbprint biscuits, or sandwich cookies.
What we love most about July baking at Sophie Grey is the sense of celebration that it brings. These aren’t the kinds of bakes that belong in wintery kitchens or quiet weekday evenings. They’re designed for sharing, for laughter in the garden, for family around the table and friends on picnic blankets. They are colourful, joyful, and full of flavour—and they mark the moment when summer reaches its peak.
If you’re looking to improve your baking skills or simply want to be inspired by what’s in season, we welcome you to explore our cookery courses. From beginners to confident home bakers, our classes are designed to help you bake with the seasons and celebrate food in all its beauty. And if you’re planning an event, our seasonal dessert menus are crafted with care, creativity and a deep respect for ingredients—perfect for making your July gathering that little bit sweeter.
July is the month for berries, and berries are made for baking. So open the kitchen windows, preheat the oven, and let the flavours of summer fill your home.