summer desserts

My favorite fruit salad! Perfectly right and refreshing with a beautiful combination of colors. This is the perfect summer side dish for cookouts or holiday parties. You can switch of the fruits listed here for others you may have on hand.

Honey Lime Rainbow Fruit Salad

lb fresh strawberries, (chopped)

lb chopped fresh pineapple,

oz blueberries

oz red grapes,

kiwis, (peeled and chopped)

mandarin oranges*

bananas, (sliced (optional))

honey

tsp lime zest ((zest of 2 medium limes))

lime juice

Add all fruit to a large mixing bowl.&nbsp;

In a small mixing bowl, whisk together they honey, lime zest and lime juice.&nbsp;

Pour over fruit and toss to evenly coat, serve immediately**.

Blackberry Cobbler from Delish.com is a must make this summer. 

Blackberry Cobbler

blackberries

c. sugar

lemon

cornstarch

pure vanilla extract

kosher salt

c. all-purpose flour

baking powder

butter,

c. milk

egg,

Egg wash,

sugar,

vanilla ice cream,

By far my favorite cobbler to make! I have baked this for many gatherings and people have loved it just as much as I do.

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Blackberry Cobbler Tastes Like Summer

Why choose between two classic desserts when you can combine the best of both? We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.

Cherry Biscuit Cobbler

sugar

Tbsp. baking powder

lemon zest

all-purpose flour,

(1 stick) chilled unsalted butter, cut into pieces

heavy cream

lb. fresh (or frozen) sweet cherries, pitted

lemon juice

cinnamon

vanilla extract

almond extract

Tbsp. unsalted butter, melted, slightly cooled

Tbsp. raw sugar

Vanilla ice cream

1½"-diameter cookie cutter

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.

Bon Appétit

Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.

Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).

Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.

Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.

Place a rack in middle of oven and preheat to 400°. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.

Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.

Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.

Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

Roasted Strawberry-Buttermilk Sherbet

strawberries (about 1 pound), hulled, halved

vanilla bean, split lengthwise

buttermilk

sour cream

An ice cream maker

Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inches baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool.

Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.

DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

This peach cobbler recipe is sure to get your mouth watering. And the best part? It only take 10 minutes to prepare. Serve this at your next backyard barbecue&nbsp;—&nbsp;it's sure to be a crowd favorite.&nbsp;This recipe is courtesy of Betty Crocker.

Classic Bisquick Peach Cobbler

original bisquick mix

milk

nutmeg

butter, melted

sliced peaches, drained

Stir together Bisquick mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish.

Stir together sugar and peaches; spoon over batter.

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic shortcake.

Strawberry-Basil Shortcakes

salt

(¾ stick) chilled unsalted butter, cut into pieces

strawberries,

sugar, divided

basil

crème fraîche

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).

Turn out dough onto a lightly floured surface and pat into a 12x4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.

DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.

Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.

Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.

Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.

Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

Get excited about summer with these gorgeous mango meringue bites.

Mango meringue bites

small ripe mangoes, peeled, chopped

caster sugar,

butter, chopped

Coles mini tart shells

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A light sponge cake soaked in three types of milk, Tres Leches Bundt Cake combines the classic tres leches flavor with the beautiful look of a bundt cake.

Tres Leches Bundt Cake

(240 grams) all purpose flour

eggs,

(198 grams) granulated sugar

(75.6 grams) whole milk

(340 grams) ounces evaporated milk

(397 grams) sweetened condensed milk

(113.5 grams) heavy cream

cinnamon (optional)

(340.5 grams) heavy cream

(28.4 grams) confectioners sugar

berries

Preheat the oven to 350 °C.  Grease and...

Preheat the oven to 350 °C.  Grease and flour a 10-cup capacity metal bundt pan.

Make the cake. Combine the flour, baking powder,...

Make the cake. Combine the flour, baking powder, salt, and cinnamon in a large bowl and set aside.

Beat the egg whites using an electric mixer...

Beat the egg whites using an electric mixer in a clean, dry bowl.  Start on medium speed, beating until soft peaks form.  Turn the speed up to high and continue to whip until egg whites are stiff but not yet dry.  Spoon the egg whites into a separate bowl.

Add the egg yolks and sugar to the...

Add the egg yolks and sugar to the mixing bowl and whisk until the yolks are pale yellow and doubled in size, approximately 5 minutes.  Stir in the milk and vanilla.  Add in the flour mixture, half a cup at a time, stirring with a wooden spoon after each addition.  The batter will be very thick.

Gently fold the egg whites into the batter...

Gently fold the egg whites into the batter until no streaks of white remain.  Carefully pour the batter into the prepared bundt pan.

Bake the cake. Bake for 30 minutes, or...

Bake the cake.  Bake for 30 minutes, or until a toothpick inserted into the center comes out with a moist crumb and the surface of the cake feels springy when touched.  Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack and allow the cake to cool completely.

Make the tres leches mixture. Combine the condensed...

Make the tres leches mixture.  Combine the condensed milk, evaporated milk, and heavy cream (with optional pinch of cinnamon) in large measuring cup or bowl.  Prick the surface of the cooled cake many times with chopstick or long skewer.  Slowly drizzle half the milk mixture over the cake.  Allow this mixture to soak in for 10 minutes, then drizzle approximately half the remaining milk mixture over the top of the cake, until no more liquid is. absorbed.  Let the cake sit for 20 minutes.

Decorate the cake. Beat together the heavy cream,...

Decorate the cake.  Beat together the heavy cream, confectioners sugar, and vanilla extract until medium-stiff peaks form.  Using a piping tip or a zip top plastic bag with the corner snipped off, pipe the whipped cream along the top and sides of the bundt cake.  Decorate with fresh fruit.

This Lemon Pound Cake from Delish.com is packed with lemon flavor. 

Lemon Pound Cake

c. (1 stick) butter, softened

lemon zest,

baking soda

I'm a little confused on the syrup part, I don't understand why I need the syrup and glaze. But it was really fun to make, it's in the oven right now. I used an 8x8 loaf pan instead, and it hasn't overflowed or anything. This is a great recipe.

Best Recipe Ever! Crusty chewy outside moist and delicious inside! Just the perfect amount of sweetness! Thank you for sharing!

this recipe makes too much batter for the 9x5 loaf pan. my cake overflowed in the oven and began to burn. luckily, i put a baking try under the loaf pan or else it would have been a mess. because it was too much batter, the bake time was also longer. i had to bake it longer to cook the middle and tent the top of the cake so it wouldn’t burn. i would recommend using a bundt pan or something larger if you use this recipe.

other than the size, the pound cake was tasty. only adjustment i made was using less lemon juice in the syrup. i also candied some lemon peels to top the cake, which was a nice touch

Still in the oven as I write this review, but I didn't quite measure my loaf pan assuming they're all pretty standard in size and the recipe seems to be too much for the pan, mine is overflowing.

This recipe sucks. It was awful. The batter was about an inch from the top of the pan but 5 minutes after I put the pan in the oven, I went to go look at it cuz I smelled burning and the batter was literally bubbling out of the pan. I poured some batter out and put it back, hoping it wouldn't continue to spew like it was. I had to pour batter out THREE times because it was a gelationous oozing monster that would not give up. When it finally baked and I took it out of the oven, it was sunken in in the middle. Because I had poured out too much batter. But yet it wouldn't stop coming! I triple checked my amounts so I know it wasn't my error. The texture of the cake was awful as well. I couldn't even eat it, it was that bad. What an awful MESS and waste of food! Ugh. Not pleased a bit.

Brought this to work to share, and it was gone by midday! Ended up sharing the recipe with several coworkers, who made it for Easter.

When summer berries are at their peak, make this warm berry crisp and enjoy it with a scoop of frozen yogurt or whipped cream.

Triple Berry Crisp

strawberries

blueberries

raspberries

Quaker quick oats ((check labels for gluten-free))

light brown sugar (not packed)

tbsp butter

Heat oven to 375F degrees.

Combine strawberries, blueberries, raspberries, agave nectar or sugar, 1/4 tsp cinnamon and lemon zest in large bowl.

Sprinkle with cornstarch. Toss until fruit is coated.

Place fruit in an ungreased pie dish.

Mix remaining topping ingredients in a medium bowl and sprinkle over fruit.

Bake about 40 minutes or until topping is golden brown and fruit is tender.

Cheesecake with an apricot twist, the flavours of the food gods

Cantabrian cheesecake

unsalted butter, softened

(330 grams) raw caster sugar

eggs

vanilla bean, split, seeds scraped

ricotta cheese

(500 milliliters) milk

(185 grams) plain flour

apricots, halved, stones removed

(125 milliliters) Pedro Ximenez (Spanish sweet sherry)

(90 grams) honey

rosemary sprigs, leaves picked

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Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust. This sour cherry pie dessert is one of our favorite things to make in summer.

Sour Cherry Pie

almond flour

(2 sticks) chilled unsalted butter, cut into pieces

All-purpose flour

lime zest

sour cherries, pitted, or 6 cups frozen sour cherries

Demerara sugar sugar

Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust. This is part of BA's Best, a collection of our essential recipes.

Pulse almond flour, granulated sugar, salt, and 2½ cups all-purpose flour in a food processor. Add butter and pulse until mixture resembles coarse cornmeal.

Whisk egg yolks and ¼ cup ice water in a small bowl and drizzle over flour mixture. Pulse, drizzling in more ice water as needed, until dough just comes together (a few dry spots are okay).

Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide dough in half and pat each piece into a disk; wrap in plastic. Chill at least 2 hours.

DO AHEAD: Dough can be made 3 days ahead. Keep chilled.

Preheat oven to 425°. Let dough sit at room temperature to soften slightly, about 5 minutes. Roll out 1 disk of dough on a lightly floured surface to a 12” round. Transfer to a parchment-lined baking sheet and chill. Repeat with remaining disk of dough.

Combine granulated sugar and lime zest in a large bowl, rubbing together with your fingertips to release oils in zest. Whisk in cornstarch and salt until there are no lumps in cornstarch. Add cherries and toss to coat.

Carefully transfer 1 crust to a 9” pie dish. Lift up edges and allow dough to slump down into dish. Trim edges to even out crust if needed. Scrape in cherry filling.

Using a ¾”-diameter pastry tip or cookie cutter, punch out holes in remaining crust, covering an area just smaller than the diameter of pie dish. Place over filling. Fold edge of top crust underneath edge of bottom crust and press together to seal. Crimp as desired. (Alternatively, assemble pie, then cut X’s or slits into crust.)

Brush crust with egg and sprinkle with demerara sugar. Chill pie until crust is firm, 20–30 minutes.

Place pie on a parchment- or foil-lined baking sheet. Bake until crust is golden, about 30 minutes. Reduce oven temperature to 350° and bake, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is deep golden brown, 50–60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.

DO AHEAD: Pie can be baked 1 day ahead. Store tightly wrapped at room temperature.

This easy blueberry cobbler with frozen blueberries is a fool proof recipe that taste like summer and it can be whipped up by even the most novice of bakers. Using frozen blueberries, you can make this summery dessert year round for a delicious and sweet dessert and it&#x27;s surprisingly healthy-ish. This easy blueberry cobbler with frozen blueberries is 189 calories per serving and 5 WW smart points a serving.

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The most viewed summer desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine