Berried Treasure

Berried Treasure

Lengths of striped grosgrain ribbon and a dusting of confectioner’s sugar may dress White Chocolate Cupcakes for a party, but it’s the silken swirls of Vanilla-Blackberry Buttercream that make the dessert worthy of celebration in its own right.

Text Melissa Lester
Photography Stephanie Welbourne Steele
Styling Melissa Sturdivant Smith
Recipe Development and Food Rebecca Treadwell

For more delectable summer recipes, see “Berried Treasure” in the July/August 2019 issue, available on newsstands and at

Previous articleBlue Ribbon Pies
Next articleHer Once and Again Home


  1. Well I buy the magazine “specifically” for the recipe Raspberry Mousse Cale p.34 and Lo & Behold when I get it home to read and obtain recipe………OHHHH NOOOOO… recipe for that cake in the magazine. It did have recipe for other featured dishes/drinks on website but NOT that. It said for recipes go to website, which I did. I find this intolerable that they LURE you in and then do not provide the information. I will make sure I advise all my friends & relatives of same, so they don’t get fooled by thinking the recipes are all going to be there. Never have I had this happen to me in any other magazine. Fool me once but not twice.

    • Hi Sharon,

      We are sorry to hear your frustrations. The Raspberry Mousse Cake featured in this web post is also in the July/August 2019 issue like the post mentions. You can find the story beginning on page 33 and the recipe for the dessert on page 105. We hope this was helpful.

      The Victoria Team


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.