Let fruits take the cake

If you like a peanut butter and jelly sandwich, this cake is for you. The crown of strawberries on top is not only a feast for the eyes but also for the palate. (Stephanie Strasburg/Pittsburgh Post-Gazette/TNS)

Made with ricotta cheese, this peach cake is moist, light and delightfully peachy. (Stephanie Strasburg/Pittsburgh Post-Gazette/TNS)

Coconut apricot macaroon cake, with a double dose of shredded coconut, photographed on Tuesday, Feb. 23, 2021 in Oakmont. Unsweetened coconut is used in the batter and topping, making the cake delightfully chewy. (Andrew Rush/Pittsburgh Post-Gazette/TNS)

Jason Schreiber is a staunch advocate of fruit cakes for every season.