Everyone’s heard of a birthday cake—but what if your dessert were based on what produce is in season during your birth month?
We’ve reimagined the classic birthday treat with a fresh twist: 12 seasonal desserts inspired by the fruits and vegetables naturally peaking each month in North America.
January
Apple crumble is the essence of cozy, seasonal eating in January. Crisp, tart varieties like Granny Smith or McIntosh bring a bright freshness that balances the buttery richness of the crumble topping. Whether served with a scoop of vanilla ice cream or a dollop of whipped cream, apple crumble captures the fleeting sweetness of the season in every bite.
Try this recipe.
February
Root vegetables like carrots are among the few fresh, local ingredients still available in February, their natural sweetness intensified by storage. Grated into a spiced batter and baked into a moist, dense cake, carrots shine alongside cinnamon, nutmeg, and walnuts. Topped with tangy cream cheese frosting, carrot cake is a reminder that even in the dormant season, there’s nourishment and delight to be found—comforting, grounding, and just a little indulgent.
Try this recipe.
March
Beet brownies are a rich, earthy treat that signals the quiet shift from winter to early spring—perfect for March, when the ground begins to soften and stored root vegetables still grace our kitchens. Beets, with their deep sweetness and vibrant color, add moisture and complexity to classic chocolate brownies, making them both decadent and sneakily wholesome. Their subtle earthiness enhances the cocoa, while their natural sugars reduce the need for refined sweeteners.
Try this recipe.
April
Rhubarb crisp is spring’s tart and tender anthem—perfect for April, when the first shoots of rhubarb push through thawing soil, signalling the growing season’s return. With its vivid pink stalks and puckering acidity, rhubarb wakes up the palate after winter’s heavier fare. Baked under a golden oat crumble, it softens into a jammy, tangy filling that’s both bracing and comforting. Paired with a spoonful of cream or yogurt, rhubarb crisp captures the tension of the season: Bright yet warming, fleeting yet unforgettable—spring in a spoonful.
Try this recipe.
May
Strawberry shortcake is May’s sweet reward—the joyful taste of spring in full swing. As the first sun-ripened strawberries emerge, their ruby-red juiciness begs to be the star of something simple and celebratory. Nestled between buttery biscuits or sponge cake and topped with clouds of whipped cream, these berries shine with natural sweetness and early-season freshness. Strawberry shortcake is a dessert of abundance and lightness, marking the return of warmth, color, and gatherings around the table.
Try this recipe.
June
Blueberry pie is June in its juiciest form—a tribute to the early summer harvest when wild and cultivated berries ripen under long, golden days. Bursting with deep indigo juice and sun-kissed sweetness, fresh blueberries are tucked into a flaky, buttery crust and baked until bubbling and fragrant. The pie is simple, but never plain—each bite a perfect balance of sweet, tart, and tender. Served warm or cool, with cream or ice cream, blueberry pie captures the essence of early summer: ripe, abundant, and impossibly vibrant.
Try this recipe.
July
Cherry pie is July’s crowning glory—a celebration of midsummer when cherries are at their ruby-red peak: Sweet, tart, and bursting with juice. Each pie begins with the ritual of pitting, a messy joy that marks the height of the fruit season. Baked into a golden, lattice-topped crust, cherries transform into a rich, glossy filling that’s both bright and indulgent.
Try this recipe.
August
Peaches and cream is August on a plate—lush, golden, and effortlessly decadent. At the height of summer, peaches are at their juiciest and most fragrant, their sun-warmed flesh practically melting under a knife. Sliced and served simply with a drizzle of cold cream or a dollop of whipped topping, they need little else to shine. The dish is pure, unpretentious pleasure—refreshing yet indulgent, like a slow afternoon under a shady tree.
Try this recipe.
September
Raspberry crumble is September’s sweet farewell—a last burst of brightness as summer gives way to fall. Raspberries, ripened under late-summer sun, offer a vivid tang and tender juiciness that are perfect for baking. Tumbled into a dish and blanketed with a golden oat topping, they collapse into a rich, jewel-toned filling that’s both tart and comforting. As cooler evenings settle in and routines return, raspberry crumble bridges the seasons: Still vibrant and zesty, yet warm and grounding.
Try this recipe.
October
Pumpkin pie is October’s warm embrace—a quintessential taste of autumn when fields and markets overflow with orange squashes and green gourds, and crisp air carries the scent of spice. Smooth, velvety pumpkin filling, infused with cinnamon, nutmeg, and cloves, bakes into a rich, fragrant custard nestled in a flaky crust. This pie is comfort in every forkful, evoking cozy gatherings, crackling fires, and the harvest’s generous bounty.
Try this recipe.
November
Spiced pear tart is November’s elegant farewell to autumn—a delicate harmony of tender, fragrant pears and warm spices like cinnamon, ginger, and clove. As the harvest winds down and the days grow shorter, pears offer a gentle sweetness that’s both comforting and refined. Thinly sliced and arranged atop a buttery, crisp pastry, the fruit caramelizes slightly in the oven, releasing aromas that fill the home with cozy anticipation.
Try this recipe.
December
Cranberry cake is December’s festive indulgence—a vibrant burst of tartness that brightens the rich, cozy flavors of the holiday season. As fresh cranberries arrive, their jewel-like berries bring a lively contrast to warm spices like cinnamon and orange zest folded into a moist, tender cake. This cake is both comforting and celebratory, perfect for gatherings around twinkling lights and crackling fires.
Try this recipe.
