One of my favorite fillings for all manner of desserts is raspberry the pulp through a mesh sieve to use in the butter cream sans seeds.
I do know there are seedless blackberries, but not sure about raspberries. If you' re wanting them "whole" you won't be able to get the seeds out.
I am wondering what's the easiest way to get rid of the seeds from raspberries? I have a recipe that uses fresh raspberries in the batter and I.