Bakery-Style Strawberry Ricotta Orange Muffins

Bake bakery-style Strawberry Ricotta Orange Muffins with tall domes, a tender ricotta crumb, fresh strawberries, and bright orange zest. This small-batch recipe makes six beautifully soft muffins perfect for breakfast, brunch, or an afternoon treat.

Bakery-Style Strawberry Ricotta Orange Muffins

There's something irresistible about walking into a neighborhood bakery and spotting a tray of oversized muffins with beautifully domed tops and sparkling sugar catching the morning light. They're the kind of treat that feels just a little indulgent—the perfect companion to a leisurely breakfast or an afternoon cup of tea.

These Bakery-Style Strawberry Ricotta Orange Muffins were inspired by exactly that experience, but with the satisfaction of making them fresh in your own kitchen. Creamy ricotta keeps the crumb incredibly soft and moist, while fresh strawberries add juicy bursts of sweetness. A generous amount of orange zest brightens every bite, bringing all of the flavors together without overpowering the berries.

One of my favorite things about this recipe is that it makes just six large bakery-style muffins. It's the perfect small batch when you want something special without ending up with a dozen muffins on the counter. The high starting oven temperature helps create those beautifully tall domes, while a sprinkle of coarse sugar gives each muffin the same sparkling finish you'd expect from your favorite bakery.

Whether you're baking for a slow weekend breakfast, a summer brunch with friends, or simply treating yourself to something homemade, these muffins deliver everything I love about bakery baking—right from your own oven.

Enjoy!

-- Ingredients

• Fresh Strawberries - Fresh diced strawberries bring juicy bursts of sweetness and beautiful color to every muffin.

• Whole Milk Ricotta - The secret ingredient that creates an incredibly tender, moist crumb while adding a subtle richness.

• Orange Zest & Fresh Orange Juice - Orange naturally enhances the strawberries and gives the muffins a bright, fresh flavor without overpowering them.

• Granulated Sugar - Sweetens the batter while also helping create beautifully golden tops.

• All-Purpose Flour - Provides structure while still keeping the muffins soft and bakery-like.

• Baking Powder - Gives these muffins their impressive rise and tall domed tops.

• Egg - Adds structure and richness.

• Milk & Canola Oil - Keep the crumb moist and tender while allowing the strawberries and ricotta to shine.

• Coarse Sparkling Sugar (Optional) - A bakery-style finishing touch that adds sparkle and a delicate crunch.

-- Equipment

• 6-cup muffin pan
• Paper muffin liners
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Microplane or citrus zester
• Cooling rack

My Go-To's

• Heavy-duty 6-cup muffin pan for tall, evenly baked muffins

• Microplane zester for capturing fragrant orange zest

• Cookie scoop for evenly portioning the batter

-- Let's Make It Together

Start by rubbing the orange zest into the sugar with your fingertips. This simple step releases the fragrant citrus oils and gives the entire batch a brighter, more pronounced orange flavor.

Whisk together the wet ingredients, then combine the dry ingredients separately before gently folding everything together. Tossing the strawberries with a little flour helps keep them suspended throughout the batter instead of sinking to the bottom.

Divide the thick batter evenly among six muffin cups, filling each nearly to the top for those signature bakery-style domes. Bake at a high temperature for the first few minutes before lowering the heat to help the muffins rise beautifully while staying soft and tender inside.

-- Perfecting the Cooking Process

The biggest bakery secret in this recipe is the two-temperature bake. Starting the muffins at 425°F gives them an initial burst of heat that quickly activates the baking powder, creating those beautifully tall domes. Lowering the oven to 375°F after five minutes allows the centers to finish baking gently without overbrowning the tops. Combined with the moisture from the ricotta, this technique creates muffins that are light, tender, and bakery-worthy every time.

For even larger bakery-style domes, bake the muffins in a standard 12-cup muffin pan and fill every other well instead of using adjacent cups. The extra space allows heat to circulate more evenly around each muffin, giving the tops room to expand without bumping into one another as they rise.

-- Add Your Touch

These muffins are wonderfully versatile and easy to personalize.

• Add a handful of white chocolate chips for extra sweetness.
• Sprinkle sliced almonds over the tops before baking.
• Substitute raspberries or blueberries for the strawberries.
• Finish with a light orange glaze instead of sparkling sugar.
• Add a pinch of cardamom or cinnamon for a subtle warm spice note.

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

There's something especially satisfying about pulling a tray of tall, bakery-style muffins from the oven, knowing they're every bit as beautiful—and even more delicious—than the ones behind the bakery counter. These Bakery-Style Strawberry Ricotta Orange Muffins are one of those recipes that feels a little special without requiring complicated ingredients or techniques.

If you enjoyed this recipe, you might also love my Blueberry Almond Honey Muffins, Bakery-Style Strawberry Almond Scones, and Mixed Berry Galette with Lemon & Vanilla for more bakery-inspired treats that are perfect for breakfast, brunch, or afternoon tea.

Happy baking,

Beth ❤️

Before You Start

Why Rub the Orange Zest into the Sugar?
Rubbing the zest into the sugar releases the natural citrus oils, creating a brighter, more aromatic orange flavor that carries throughout the muffins.

Why Toss the Strawberries with Flour?
A light coating of flour helps keep the diced strawberries suspended throughout the batter instead of sinking to the bottom while baking.

Why Start Baking at 425°F?
The higher temperature gives the muffins an initial boost of heat, encouraging the batter to rise quickly and create those beautiful bakery-style domes before the oven temperature is reduced.

Can I Use Frozen Strawberries?
Fresh strawberries work best because they release less moisture. If using frozen berries, do not thaw them first, and expect the baking time to increase slightly.

Why Does the Batter Look Thick?
A thick batter is exactly what you want. It helps support the fruit and contributes to the tall, domed muffin tops.

Can I Make These Ahead?
Absolutely. These muffins stay moist for several days when stored in an airtight container and also freeze beautifully for longer storage.

How Do Bakeries Get Those Tall Muffin Tops?

Two things make the biggest difference: starting the muffins at a high oven temperature and giving them plenty of room to rise. If you're using a standard 12-cup muffin pan, fill every other well instead of baking muffins side by side. The extra space encourages better air circulation and allows the tops to expand into taller, more dramatic domes.

Chicken Berry Panzanella Salad with Cider Vinaigrette (5 Ingredients, 30 Minutes)

 

Chicken Berry Panzanella Salad with Cider Vinaigrette combines rotisserie chicken, toasted artisan bread, fresh strawberries, and spinach in a colorful meal-sized salad. Part of the 5 Ingredients, 30 Minutes series, this easy recipe is perfect for busy weeknights, simple lunches, and warm-weather entertaining.

Chicken Berry Panzanella Salad with Cider Vinaigrette (5 Ingredients, 30 Minutes)

One of my favorite parts of creating recipes for my 5 Ingredients, 30 Minutes series is discovering just how much flavor can come from a handful of simple ingredients. This Chicken Berry Panzanella Salad with Cider Vinaigrette is a perfect example.

Fresh strawberries tend to get all the attention in desserts, but I love finding savory ways to use them as well. Paired with rotisserie chicken, toasted artisan bread, fresh spinach, and a tangy cider vinaigrette, they bring a bright, unexpected sweetness that transforms a simple salad into something memorable.

The simple cider vinaigrette is what brings everything together. A combination of cider vinegar, olive oil, Dijon mustard, and honey creates a dressing that's tangy, lightly sweet, and perfectly suited to both the strawberries and the savory chicken. Of course, if you're looking for an even quicker shortcut, your favorite bottled vinaigrette works beautifully here too.

What I love most about this recipe is how effortlessly it comes together. The rotisserie chicken provides a quick shortcut, the toasted bread adds the hearty character that makes a panzanella so satisfying, and the strawberries add a burst of freshness that feels right at home during both spring and summer.

This isn't the kind of salad that leaves you searching for a snack an hour later. Between the chicken and the bread, it's substantial enough for dinner while still feeling light and fresh. Whether you're looking for an easy weeknight meal, a casual lunch with friends, or simply a new way to enjoy seasonal produce, this recipe delivers big flavor with very little effort.

-- Ingredients

• Rotisserie Chicken - A time-saving shortcut that adds plenty of protein and makes this salad substantial enough for a complete meal.

• Day-Old Artisan Italian Bread - Day-old bakery Italian bread is ideal for panzanella. The slightly drier texture absorbs the vinaigrette and strawberry juices beautifully without becoming mushy. If you're using fresh bread, a quick trip to the oven helps create the perfect texture.

• Baby Spinach - Adds freshness and a tender leafy base that pairs beautifully with the berries and chicken.

• Strawberries - Their natural sweetness balances the savory ingredients and adds a burst of color to every bite.

• Cider Vinaigrette - A simple homemade vinaigrette made with cider vinegar, olive oil, Dijon mustard, and honey. The sweet-tangy flavor pairs beautifully with both the strawberries and the chicken. Short on time? Use your favorite store-bought vinaigrette instead.

-- Equipment

• Large mixing bowl
• Baking sheet (for toasting bread cubes)
• Chef's knife
• Cutting board
• Measuring cups
• Large serving platter

My Go-To's

• Large Salad Bowl - A generously sized bowl makes tossing hearty salads much easier and helps distribute the vinaigrette evenly.

• Half Sheet Pan - Perfect for toasting bread cubes quickly and evenly without overcrowding.

• Chef's Knife - A sharp chef's knife makes quick work of chopping chicken, slicing strawberries, and preparing ingredients for salads and grain bowls.

-- Let's Make It Together

Start by making the cider vinaigrette. Add the cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper to a jar with a tight-fitting lid. Give it a good shake until everything is combined and slightly creamy. Set it aside while you prepare the rest of the salad. 

Next, prepare the bread. Day-old bakery Italian bread works best for panzanella because the drier texture soaks up the dressing and juices from the strawberries while still holding its shape.

If your bread is fresh, simply preheat the oven to 450°F. Spread the bread cubes in a shallow baking pan, drizzle lightly with olive oil, and toss to coat. Bake for about 5 minutes, stirring once halfway through, until the cubes are lightly toasted and crisp around the edges. Allow the bread to cool slightly before adding it to the salad.

Add the chopped rotisserie chicken, spinach, and toasted bread cubes to a large bowl. Drizzle in about half of the vinaigrette and gently toss everything together until evenly coated.

Transfer the salad to a serving platter or large bowl. Scatter the sliced strawberries over the top and finish with the remaining vinaigrette.

-- Perfecting the Cooking Process

The secret to a great panzanella is the bread. Slightly dry, day-old Italian bread absorbs the vinaigrette and strawberry juices while maintaining enough structure to create the signature texture of the salad. Fresh bread can work too, but taking a few minutes to toast it first helps mimic the qualities that make traditional panzanella so satisfying.

-- Add Your Touch

This salad is wonderfully flexible and easy to customize.

• Add crumbled feta or goat cheese.
• Substitute arugula for some of the spinach.
• Add blueberries for extra berry flavor.
• Toss in toasted pecans or almonds for crunch.
• Use grilled chicken instead of rotisserie chicken.
• Swap the homemade vinaigrette for your favorite bottled dressing.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

This Chicken Berry Panzanella Salad with Cider Vinaigrette is proof that a handful of simple ingredients can create a meal that feels fresh, satisfying, and a little special. As part of my 5 Ingredients, 30 Minutes series, it's one of those recipes that comes together quickly while still showcasing the beauty of seasonal produce.

If you enjoyed this recipe, be sure to explore more recipes from my 5 Ingredients, 30 Minutes collection below.

     5-Ingredient Meal Series     

Looking for quick, flavorful meals with minimal effort? Here’s the lineup of 5-Ingredient Meals in this series—each designed to be ready in 20–30 minutes, packed with flavor, and perfect for busy weeknights:

5-Ingredient Steak Salad with Avocado (Ready in 30 Minutes!) - Juicy grilled steak paired with Southwestern-style salad kit, black beans, avocado, and bell peppers.

5-Ingredient Caesar Pasta Salad (Ready in 30 Minutes!) - Mini farfalle pasta tossed with Caesar salad kit, salami, pepperoncini, red onion, and Parmesan-crouton topping.

5-Ingredient Asian-Inspired Kohlrabi & Cabbage Slaw (Ready in 30 Minutes!) - Crisp kohlrabi and cabbage with a zesty chili-peanut dressing, lime, and cilantro — perfect for a refreshing side.

5-Ingredient Zucchini Ribbon Salad (Ready in 20 Minutes!) -Fresh zucchini ribbons with cherry tomatoes, olives, and feta tossed in a za’atar vinaigrette.

Easy Teriyaki Chicken Mandarin Orange Salad (5 Ingredients, 30 Minutes) — A quick, flavor-packed salad with crunchy ramen noodles, edamame, and a bright Asian-style dressing.

5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes) — A shortcut steakhouse-inspired salad with juicy seared steak, crisp greens, and bold flavor.

Before You Start

This Is a Meal-Sized Salad
Thanks to the rotisserie chicken and hearty bread, this isn't a side salad. It's designed to serve as a complete lunch or dinner.

Can I Make It Ahead?
You can prepare all the ingredients ahead of time, but wait to combine everything until shortly before serving. This helps preserve the texture of the bread and keeps the spinach fresh.

Can I Use Another Berry?
Yes. Blueberries, blackberries, or a combination of berries work beautifully in this recipe.

What Makes This a Panzanella?
Traditional panzanella is an Italian bread salad built around toasted or stale bread that absorbs dressing and juices from the other ingredients. The bread becomes part of the salad rather than simply serving as a topping.

Can I Double the Recipe?
Absolutely. This recipe scales easily for potlucks, casual entertaining, meal prep lunches, or family gatherings.

Can I skip toasting the bread?
Technically yes, but toasting is highly recommended. The crisp bread creates the signature texture that makes panzanella unique and helps it hold up after being dressed.

What Kind of Bread Works Best?
Day-old bakery Italian bread is the traditional choice for panzanella. Because it's slightly dry, it readily absorbs the vinaigrette and juices from the strawberries without falling apart. If your bread is fresh, simply toast the cubes in a 450°F oven for about 5 minutes with a light drizzle of olive oil before assembling the salad.

Can I Use Store-Bought Dressing?
Absolutely. The homemade cider vinaigrette comes together in minutes and complements the strawberries beautifully, but a good-quality bottled vinaigrette works well when you're looking for an even faster meal.

Mixed Berry Galette with Lemon & Vanilla

 

Mixed Berry Galette with Lemon & Vanilla is an easy rustic summer dessert made with fresh berries, flaky pie crust, and bright lemon flavor. Perfect for holiday gatherings, backyard cookouts, farmers market weekends, and simple summer entertaining.

Mixed Berry Galette with Lemon & Vanilla

There’s something about summer berries that makes even the simplest desserts feel special.

Growing up, my mom was known for her homemade pies. She had a way of turning an ordinary afternoon into something memorable simply by pulling a fresh pie from the oven. My dad especially loved fruit pies, and they were always the desserts he requested most often. This Mixed Berry Galette with Lemon & Vanilla is my little tribute to him—a simpler, rustic version of the berry-filled desserts that made so many family meals feel special.

Every year, I find myself bringing home more berries than I planned to buy—containers of blueberries, strawberries, blackberries, and raspberries that looked too beautiful to leave behind at the farmers market. While some inevitably disappear as snacks throughout the week, the rest often find their way into easy desserts like this galette.

Galette's have got to be the easiest pies I've ever made! One of the things I love most about a galette is that it feels impressive without requiring much effort. There’s no pie plate to fuss with, no perfectly crimped edges to worry about, and no pressure to make it look flawless. The rustic folds are part of the charm.

As the berries bake, they become jammy and concentrated while the lemon and vanilla brighten every bite. The crust turns golden and crisp around the edges, creating the perfect contrast to the juicy fruit filling.

Whether you're planning a Fourth of July gathering, a summer cookout, or simply looking for a dessert to enjoy on the patio with a scoop of vanilla ice cream, this galette is one you'll return to all season long.

Enjoy!

-- Ingredients

For the Filling

• Mixed berries (blueberries, raspberries, blackberries, strawberries)

• Granulated sugar

• Cornstarch - Helps thicken the berry juices as they bake.

• Lemon zest - Adds bright citrus flavor that enhances the berries.

• Lemon juice - Balances the sweetness and keeps the filling tasting fresh.

• Vanilla extract

For the Crust

• Store-bought pie dough, chilled or homemade if preferred

• Egg

• Coarse sugar (optional)

-- Equipment

• Large mixing bowl
• Measuring cups and spoons
• Citrus zester
• Baking sheet
• Parchment paper
• Pastry brush
• Cooling rack

My Go-To's

Half Sheet Pan - A sturdy sheet pan helps the galette bake evenly while giving the crust plenty of room to brown beautifully.

Parchment Paper - Makes transferring and serving the galette easy while preventing sticking.

Microplane Zester - Perfect for capturing the bright lemon zest that makes the berry filling pop.

-- Let's Make It Together

Preheat the oven and line a baking sheet with parchment paper.

In a bowl, combine the berries, sugar, cornstarch, lemon zest, lemon juice, and vanilla until everything is evenly coated.

Place the pie dough on the prepared baking sheet and gently roll it into a roughly 12-inch circle if needed.

Spoon the berry mixture into the center, leaving a border around the edges. Fold the dough over the filling, pleating as you work your way around.

Brush the crust with egg wash and sprinkle with sugar. Bake until the crust is golden and the berries are bubbling.

Allow the galette to cool for a few minutes before slicing and serving.

-- Perfecting the Cooking Process

The biggest key to a successful galette is keeping the filling centered and leaving enough border to create sturdy folds. If your berries seem especially juicy, don't skip the cornstarch—it helps create a thick, jammy filling instead of one that runs across the baking sheet.

-- Add Your Touch

One of the best things about a galette is how easy it is to customize based on what's in season or what you happen to have on hand.

• Add sliced peaches to the berry mixture
• Stir in a pinch of cinnamon
• Use all blueberries or all strawberries
• Sprinkle sliced almonds over the filling before baking
• Finish with a dusting of powdered sugar before serving 

-- Set the Mood 

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

This Mixed Berry Galette with Lemon & Vanilla is one of my favorite ways to celebrate berry season. It's simple enough for a casual weeknight dessert but beautiful enough to serve at holiday gatherings, summer cookouts, and backyard dinners with friends.

If you're looking for more seasonal recipes, be sure to check out my Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping, Roasted Tomato Bruschetta with Whipped Goat & Ricotta, and Mediterranean Quinoa Salad. Each recipe celebrates the fresh flavors of the season while keeping things approachable and easy to make.

However you serve it, I hope this galette finds its way to your table at least once before berry season slips away.

Before You Start

Can I use frozen berries?
Yes. Use them directly from frozen and expect the baking time to increase by a few minutes.

Do I need to thaw frozen berries first?
No. Thawing can create excess liquid and make the filling watery.

Can I make this ahead of time?
Yes. The galette can be baked several hours in advance and served at room temperature.

What berries work best?
Any combination of strawberries, blueberries, raspberries, and blackberries works beautifully.

How should leftovers be stored?
Store covered in the refrigerator for up to 3 days.

Can I use homemade pie dough?
Absolutely. Homemade dough works wonderfully if you have a favorite recipe.

Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping

These Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping are soft, fluffy, and packed with fresh berries. This easy small-batch recipe makes six bakery-style muffins topped with a buttery oat crumble and bright lemon flavor. 

Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping

Some recipes feel like they belong to a particular season, and these muffins are one of them.

Every year when strawberries and blueberries start showing up together at the farmers market, I find myself looking for simple ways to use them beyond the usual fruit salad. These Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping just might be one of my favorites. They're soft and tender, filled with juicy berries, and finished with a lemon buttery oat crumble that gives each muffin just the right amount of texture.

What I love most about this recipe is how approachable it is. The batter comes together quickly with pantry staples, there's no mixer required, and the small-batch yield means you can have fresh muffins on the table without committing to a dozen. It's the kind of recipe that's perfect for a slow weekend morning, an afternoon coffee break, or those moments when you want something homemade without turning it into a project.

The lemon zest is the real secret here—it brightens everything and makes the berries taste even more vibrant without overpowering them. Even with a smaller amount of fruit, the flavor really pops.  

If you're looking for a simple seasonal bake that celebrates summer produce without a lot of fuss, these muffins are exactly that.

Enjoy!

-- Ingredients

• Eggs
• Milk
• Canola Oil
• All-Purpose Flour
• Granulated Sugar Baking Powder
• Salt
• Vanilla Extract
• Lemon Zest - The secret ingredient that brightens the entire muffin without overpowering the fruit.
• Blueberries - Burst as they bake, creating little pockets of sweetness.
• Strawberries - Add juicy flavor and beautiful color throughout the muffins.

Oat Crumb Topping

• Rolled Oats
• Brown Sugar
• Flour
• Melted Butter
• Pinch of Salt

The topping bakes into a buttery, crisp layer that makes these muffins feel bakery-worthy.

-- Equipment

• Standard 6-cup muffin pan
• Muffin liners
• 2 mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Microplane or zester
• Cooling rack

My Go-To's

• Standard Muffin Pan - A sturdy muffin pan helps the muffins bake evenly and develop nicely domed tops. When using a 12 well muffin tin place batter in every other well so they rise nice and high.

• Microplane Zester - Makes quick work of lemon zest and produces fine, aromatic citrus without bitterness.

• Silicone Spatula - Perfect for gently folding berries into the batter without crushing them.

-- Let's Make It Together

Start by mixing together the oat crumb topping and setting it aside while you prepare the muffin batter.

Whisk the wet ingredients in one bowl and the dry ingredients in another, then gently combine the two. Fold in the strawberries and blueberries, being careful not to overmix.

Divide the batter among six muffin cups and generously sprinkle the oat topping over each one.

The muffins start at a higher oven temperature to encourage tall bakery-style tops, then finish baking at a lower temperature until golden and tender.

After a few minutes of cooling, they're ready to enjoy—preferably while still slightly warm, with bursts of juicy berries and a buttery oat crumble in every bite.

-- Perfecting the Baking Process

The key to tender muffins is avoiding overmixing. Stir the batter only until the flour disappears. A few lumps are perfectly fine and actually help create a lighter, softer texture. Overmixing develops gluten, which can make muffins dense instead of fluffy.

-- Add Your Touch

One of my favorite things about muffin recipes is how easy they are to customize. This base recipe works beautifully with different fruits, spices, and toppings depending on what's in season or what you have on hand.

• Swap raspberries for blueberries
• Add chopped pecans or walnuts to the crumb topping
• Stir in white chocolate chips
• Add extra lemon zest for a brighter citrus flavor
• Sprinkle coarse sugar over the crumb topping before baking

-- Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

These Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping are such an easy and delightful treat to make.  They're simple enough for an ordinary morning but pretty enough to serve for brunch, weekend guests, or a summer gathering.

If you're looking for more muffin or scone recipes, you might also enjoy these:

• Blueberry Almond Honey Muffins 
• Cherry Garcia Scones 
• Blackberry Swirl Muffins with Crumb Topping 
• Bakery Style Strawberry Almond Scones

Each recipe celebrates fresh ingredients and simple baking in its own way.

Whether you're baking these for breakfast, brunch, or an afternoon treat, I hope they bring a little extra sunshine to your kitchen.

-- Before You Start

Can I use frozen berries?
Yes. Use them straight from the freezer and do not thaw first. Thawed berries can release excess moisture into the batter.

Can I make these ahead?
Absolutely. These muffins stay moist for 2 to 3 days stored in an airtight container at room temperature.

Can I double the recipe?
Yes. Simply double all ingredients and bake in a standard 12-cup muffin pan.

Why start at a higher oven temperature?
The initial burst of heat helps create taller, bakery-style muffin tops before the temperature is lowered to finish baking evenly.

Can I use a different fruit?
Definitely. Raspberries, blackberries, peaches, or a combination of seasonal berries work beautifully.

How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.