Martha Stewart offers several recipes that use fresh raspberries, two of the most highly-rated being the Raspberry Ice Cream Cake and the Raspberry-Mango Sangria. The raspberry ice cream recipe can be made with either homemade or store-bought pound cake.
To begin the cake, slice a loaf of pound cake horizontally into three equal pieces. Place the bottom layer of the cake on a piece of aluminum foil or in a loaf pan. Sprinkle 3/4 cup of raspberries over the cake, and spread one cup of softened vanilla ice cream on top. Add the next cake layer on top of the ice cream. Repeat with another 3/4 cup of raspberries, 1/2 cup of ice cream, and the final layer of cake. Wrap the cake with foil, and freeze. Remove the cake from the freezer about 30 minutes before serving.
To make the sangria, combine one peeled, pitted and thinly sliced mango, 1 cup of raspberries, 3 tablespoons of raspberry liqueur, and one bottle of rose wine in a pitcher or bowl. Stir, and place in the refrigerator for at least one hour. To serve, add 4 cups of chilled lemon-lime soda and ice.