When you’re buried in berries, it’s time to make sauce. Serve these variations of a classic fruit-and-sugar sauce over pound cake, ice cream, pancakes, cheesecake and more.

Strawberry Daiquiri Sauce
Hull and slice 4 cups strawberries. Toss with 2/3 cup sugar, 3 to 4 tablespoons rum and 2 tablespoons lime juice. Set aside until berries are juicy. Serve with a coconut or angel food cake.

Ginger-Berry Sauce
Puree 4 cups berries with 4 to 5 tablespoons sugar and 2 tablespoons chopped fresh ginger; strain. Serve over waffles, mango sorbet or a peach tart.

Blueberry-Lemon Sauce
Puree 3 cups blueberries, 1/2 cup sugar and the grated peel of 1 lemon in a food processor. Serve with cornmeal pancakes or cream cheese-stuffed French toast.

Strawberry-Raspberry Sauce
Puree 2 cups strawberries, 1 cup raspberries and 1 small jar currant jelly in a food processor. Thin with about 2 tablespoons water; strain. Pour over your favorite cheesecake.

Raspberry Linzer Sauce
Puree 2 cups raspberries, 2 tablespoons sugar, 1 tablespoon hazelnut or almond liqueur, 1 tablespoon lemon juice and 1/4 teaspoon ground cinnamon in a food processor; strain. Serve over vanilla or chocolate ice cream.

Honey-Berry Sauce
Puree 3 cups sliced strawberries or blueberries with 2 tablespoons honey in a food processor. Add 1 tablespoon finely chopped fresh mint. Spoon over waffles or grilled slices of pound cake.