It’s no secret that I use these a lot when I bake. I have a stash of them stored in the freezer to pull out whenever I feel like making something with them. They are in season now, and the price of fresh raspberries has dropped as a result.
Freezing fresh raspberries works really well, and they hold up better in baking than the pre-frozen bought ones. The peach and raspberry tart I made over Christmas was made using fresh frozen raspberries.
There is no need to defrost them before using them in baking, they will hold their shape better and bleed less if they are used straight from the freezer.