Pull Apart Berry Wreath Dessert

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Let me introduce you to the dessert of the season: the Pull-Apart Berry Wreath with Cupcakes and Summer Fruit.

It’s colorful, crowd-pleasing, and customizable. Best of all, you don’t need to be a pastry chef to pull off this berry wreath dessert.

Mini cakes topped with strawberries, raspberries, and mint leaves are arranged in a large circle on a light wooden surface.
A bright, airy kitchen with white cabinets, wooden dining table, and wicker chairs. Sunlight streams in through large windows, highlighting yellow flowers on the table and counter.
What's Cooking?

Pull-Apart Berry Wreath: The Ultimate Summer Dessert

Small floral-patterned dessert cups filled with whipped cream, raspberries, sliced strawberries, and mint leaves, arranged in a ring shape on a light-colored surface.

Have you ever seen a dessert so pretty, dreamy, and refreshingly light that it instantly makes you want to throw a summer party to serve it?

This Pull-Apart Berry Wreath dessert is trending big right now, and for good reason. It’s the perfect marriage of crisp meringue, fluffy cupcakes, whipped frosting, and juicy summer fruit.

Now, most of these wreaths you have seen are Pull-Apart-Pavlova Wreath desserts. But I left out the pavlova. Think of this as a wreath meets a cupcake tower. Whether you’re hosting a backyard dinner, a baby shower, or want something stunning for a Sunday brunch, this is your answer.

Why Everyone Loves This Wreath Right Now

Cupcakes arranged in a curved line, topped with white frosting, fresh strawberries, raspberries, and mint leaves on a light wooden surface.

The pavlova wreath trend started gaining popularity because it combines the visual wow factor with low-stress assembly. It’s a dessert that looks like you spent hours on it, but it’s a series of easy steps anyone can do.

Even better? I left out the pavlova, and it’s easy to adapt to different flavors or seasons.

And let’s be honest … food that looks like art and tastes amazing? That’s always a win.

A Summer Color Palette of Pink

Four mini cakes topped with whipped cream, halved strawberries, and whole raspberries are arranged on a white marble surface.

While classic pavlovas are often topped with red berries or tropical fruits, this version leans into the sunset tones of summer: Soft pink raspberries and juicy red strawberries are perfect for summer.

Here’s what you can use:

  • Sliced strawberries
  • Pink dragon fruit (pitaya)
  • Raspberries
  • Cantaloupe balls
  • Mandarin orange segments
  • Peach slices
  • Edible flowers (like nasturtiums or pansies for extra flair)
  • Fresh mint and citrus zest for garnish

The result? A dreamy, pastel-toned dessert.


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A white octagonal plate displays twelve assorted edible flower petals in yellow, purple, white, and orange, arranged in three rows to evoke the vibrant look of a berry wreath.
Uzunohana Dried Edible Flowers Viola Mix (50 Petals)
A package of Fangkic Mixed Edible Flowers with loose dried petals and a bowl of petals beside it, pictured with a cake decorated like a berry wreath on the package.
4 Kinds Natural Dried Edilble Flowers
Two double-ended melon ballers with black handles are shown, alongside images of dragon fruit, ice cream, a bowl of mixed melon balls, and a vibrant berry wreath for fresh dessert inspiration.
2 Pack Double Ended Headed

Pull-Apart Wreath with Cupcakes and Summer Fruit

As far as equipment goes, you will need the following:

KitchenAid Artisan 3.5 Quart Stand Mixer

3-Piece Large Colorful Serving Bowls

Copper Measuring Cups and Spoons

Pyrex Glass Measuring Cup, Set of 3

A red silicone muffin tray holding eleven baked savory muffins, with one muffin placed outside the tray and one empty compartment visible, is styled beside a festive berry wreath.
12 Cups Silicone Muffin Pan
Cupcake with yellow frosting and sprinkles in a floral cupcake wrapper, in front of stacks of matching empty wrappers adorned with a berry wreath and soft pink and green floral design.
50 Pack Floral Cupcake Wrappers

Toppings: Pink + Orange Fruit

  • Strawberries, halved or sliced
  • Raspberries
  • Pink dragon fruit, cubed or scooped with a melon baller
  • Mandarin orange segments (fresh or jarred, drained)
  • Cantaloupe or peach slices
  • Edible flowers (optional)
  • Mint leaves + lime or orange zest for garnish

Instructions

I used one large container of fresh strawberries, two small containers of raspberries, and fresh mint from my kitchen garden.

A circle of paper cups with floral patterns arranged on a light wooden table, viewed from above.

Before baking, measure out the size of your wreath to determine how many cupcakes you will need. My wreath measured 22″ and needed 16 cupcakes on the inside and another 16 cupcakes on the outside.

Make the Cupcakes:

Cakes with white frosting are topped with halved strawberries and raspberries, arranged in floral-patterned wrappers on a tray.
Rows of paper cupcake liners filled with pale, creamy batter arranged closely together on a flat surface.
Several freshly baked sponge cakes in floral paper cups arranged on a baking tray.
  1. Prepare cupcake batter as directed. Add almond extract for an extra flavor boost if desired.
  2. Bake in cupcake liners at 350°F for 15–18 minutes or until a toothpick comes out clean. Cool completely.
  3. Make the frosting and frost all of the cupcakes.

Assemble the Wreath:

A pile of fresh strawberries, some whole and some cut in half, displayed on a wooden surface.
Cakes with white frosting are topped with halved strawberries and raspberries, arranged in floral-patterned wrappers on a tray.
Rows of small desserts topped with whipped cream, fresh strawberries, and raspberries, arranged closely together on a tray.
  1. Slice the strawberries in half.
  2. Top each frosted cupcake with one strawberry and two raspberries.
  3. Lay out the wreath in the size previously determined.
  4. Sprinkle with fresh mint and serve.

The recipe for the flower cupcakes and frosting is very easy to make. I used a basic white cake recipe and my buttercream frosting recipe, both below.

Yield: 18 cupcakes

The Best White Cupcake Recipe

Small floral-patterned dessert cups filled with whipped cream, raspberries, sliced strawberries, and mint leaves, arranged in a ring shape on a light-colored surface.

These cupcakes are light and also moist. For the cupcake wreath (32 cupcakes) double the batch.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 Sticks (8 oz) Unsalted Butter at room temperature
  • 1 3/4 Cups Granulated Sugar
  • 6 Large Egg Whites (room temperature)
  • 1 3/4 Cups Flour
  • 2 1/2 TSP Baking Powder
  • 1/2 TSP Salt
  • 2 TSP Vanilla Extract
  • 10 oz Milk (room temperature)
  • 2 oz Vegetable Oil

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a cupcake tin with cupcake liners
  3. In one bowl, combine wet ingredients: milk, oil, and vanilla
  4. In a separate bowl, combine your dry ingredients: flour, baking powder, and salt
  5. In a stand mixer with a paddle attachment or a separate bowl with a hand mixer, cream butter until smooth. Add sugar gradually and mix until combined.
  6. Add the egg whites, one at a time, to the creamed butter and sugar bowl. Mix on low and combine thoroughly before adding each egg white.
  7. Once the egg whites, creamed butter, and sugar are thoroughly combined, add 1/3 of the dry ingredients and combine.
  8. Next, add a third of the liquid ingredients and combine.
  9. Continue alternating until all ingredients are combined.
  10. Using a ladle, spoon the batter into the lined muffin tins.
  11. Bake for approximately 20 minutes or until toothpick comes out clean from center of cupcake.
  12. Allow cupcakes to cool completely before frosting with Buttercream Frosting
© Leslie
Yield: 18 cupcakes

My Favorite Buttercream Frosting

Cakes with white frosting are topped with halved strawberries and raspberries, arranged in floral-patterned wrappers on a tray.

This Buttercream Frosting recipe is excellent for cakes, cupcakes, and more. Its unique flavor is just the best.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 cup nonsalted butter (do not warm)
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 4-6 TBL coconut milk (I like The Kitchen Organic)

Instructions

  1. Cream the butter until soft in a mixer for about two minutes.
  2. Add the sugar, vanilla, and three tablespoons of coconut milk.
  3. Add the remaining tablespoons of coconut milk as needed.
  4. When frosting cupcakes, make sure the cupcakes are completely cooled. You can place them in the freezer for about thirty minutes before decorating.
© Leslie

Seasonal Variations

What I love about this dessert is how easily you can change the entire look just by switching up the fruit:

  • Spring Version: Use lemon curd, strawberries, and edible violets
  • Winter Version: Blood oranges, sugared cranberries, and white chocolate shavings
  • Tropical Version: Mango, pineapple, passion fruit, and toasted coconut
  • Berry Blast: Blackberries, blueberries, red currants, and a berry coulis drizzle

You can even switch out the cupcakes for brownies or lemon bars if you want a twist!

Styling Tips

A group of small floral-patterned dessert cups topped with strawberries, raspberries, and mint leaves arranged in a circular pattern on a light wooden surface.

I used a table to make the colors pop to photograph this wreath. I first styled the fruit to create color balance. I also scattered mint leaves onto the table to keep it fresh and unfussy. The soft light of late afternoon? Perfection.

Try layering a linen napkin in soft blush or coral underneath a board and serve with vintage silver tongs or a gold cake server. It’s the little details that turn dessert into an experience.

Stacks of white plates with wavy, scalloped edges are shown, with one plate displayed upright and others arranged in piles, featuring a delicate berry wreath pattern along the rim.
6 Inch Ceramic Dessert Plates
Gold-colored metal tongs with a leaf pattern on the gripping ends and scissor-like handles, perfect for serving a berry wreath, photographed on a white background.

Creative Co-Op Embossed Leaf Shaped Tongs
Six folded pink napkins with white lace trim are arranged on a light surface, bringing a touch of elegance reminiscent of a berry wreath centerpiece.
Dinner Cloth Napkins Cotton 6 Pack
A green plastic cupcake carrier holds two layers of frosted cupcakes, each topped with a berry wreath of strawberries, blueberries, and raspberries, all covered by a clear lid with a handle.
Cupcake Carrier
Six neatly folded light pink cloth napkins with orange trim, arranged in a slightly overlapping pattern on a plain background, evoke the charm of a berry wreath gracing a festive table.
100% European Flax Linen, Set of 6, Napkins
Twelve round plates arranged in a grid pattern, each featuring red and white or tan and white checkered, striped, or grid designs—some accented with a delicate berry wreath motif.
Creative Co-Op Round Stoneware Plate

Final Thoughts

A circular arrangement of cupcakes topped with strawberries, raspberries, and mint leaves on a light wooden surface.

This pull-apart berry wreath is a celebration in itself. It’s light enough for warm summer days, pretty enough for any event, and flexible enough to match any flavor palette you love. It’s the dessert equivalent of a floral crown: effortless, joyful, and somewhat magical.

A box containing pink-striped cupcake liners with decorative paper flowers on sticks displayed above them, accented by a charming berry wreath.
Meri Meri Flower Garden Cupcake Ki
Two stacks of white paper cups with a scalloped textured pattern are arranged side by side against a plain background, evoking the delicate charm of a berry wreath.
BAKE-IN-CUP 50-Scalloped Paper Baking Cups
A stack of pink tulip-style muffin or cupcake liners sits beside a berry wreath, with one muffin partially wrapped in a liner in the foreground.
100 Pack Tulip Pink Cupcake Liners
Pressed and dried flowers of various colors and shapes—pink, purple, yellow, and white—are artfully arranged on a white background, evoking the charm of a delicate berry wreath.
60pcs Natural Edible Pressed Flowers
Six cupcakes with white frosting, colorful sprinkles, and pink butterfly decorations are arranged on a white surface with gold ribbon curls, scattered sprinkles, and a whimsical berry wreath accenting the display.
Edible Butterflies for Cake Decorating
Box of Calay Sprinkles edible icing decorations featuring 12 pink and yellow flower shapes, perfect for bakery handmade decorations or to complement a berry wreath cake design.
Edible Spring Flowers
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A collage of various summer kitchen decor items, including baskets, mugs, trays, cutting boards, jars, salt and pepper shakers, woven and ceramic accessories, and a charming berry wreath.
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Circular arrangement of individual berry-topped desserts, garnished with mint leaves, displayed on a light surface. Text below reads, "Pull Apart Berry Wreath Dessert.

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