20 Summer Desserts

Beat the heat with these refreshing summer desserts that are sure to satisfy your sweet tooth! From fruity tarts and sorbets to creamy pies and cakes, these 20 sweet treats are perfect for hot summer days and nights.

Get ready to cool down with these easy and delicious dessert ideas that’ll make your summer shine!

Watermelon Granita

This refreshing summer treat is a light and fruity watermelon granita, made with pureed watermelon, sugar, water, and lime juice, then frozen and raked to achieve a slushy texture, perfect for hot weather.

Ingredients

• 4 pounds watermelon chunks (preferably seedless)
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon freshly squeezed lime juice

Instructions

Puree the watermelon chunks in a blender or food processor until smooth.

Strain the mixture through a fine-mesh sieve into a large bowl to remove any excess pulp or fibers.

In a medium saucepan, combine the sugar and water over medium heat, stirring until the sugar is dissolved.

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, or until the syrup thickens slightly.

Remove the syrup from the heat and stir in the freshly squeezed lime juice.

Add the sugar syrup to the watermelon puree and stir until well combined.

Pour the mixture into a 9×13 inch baking dish or a metal pan with a flat bottom.

Cover the dish with plastic wrap and place it in the freezer.

Every 30 minutes, remove the dish from the freezer and use a fork to scrape the mixture and break up any forming ice crystals.

This is called “raking” the mixture, and it will help give your granita its signature slushy texture.

Repeat the “raking” process for 2-3 hours, or until the desired texture is achieved.

Once the granita has reached the desired consistency, scoop it into individual serving cups or cones and serve immediately.

You should end up with about 10 servings.

Strawberry Sorbet

This refreshing strawberry sorbet is made with pureed strawberries, sugar, water, and a hint of lemon juice, then churned to a light and fruity frozen treat perfect for hot summer days.

Ingredients

• 2 cups hulled and sliced strawberries
• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1 tablespoon freshly squeezed lemon juice

Instructions

Rinse the strawberries gently and pat them dry with a paper towel to remove excess moisture.

In a blender or food processor, puree the strawberries until smooth.

In a medium-sized bowl, mix together the sugar and water until the sugar is completely dissolved.

Add the sugar mixture to the strawberry puree and blend until well combined.

Stir in the freshly squeezed lemon juice.

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight to allow the flavors to meld.

Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.

Once the sorbet is frozen and scoopable, transfer it to an airtight container and store it in the freezer.

Scoop and serve immediately.

Summer Fruit Tart

This Summer Fruit Tart recipe is a sweet and refreshing dessert featuring a flaky pastry crust topped with a mixture of juicy berries, peaches, and nectarines, and finished with a drizzle of heavy cream and a sprinkle of confectioners’ sugar.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1/4 cup ice water
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 cup sliced peaches
• 1 cup sliced nectarines
• Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together the flour and confectioners’ sugar.

Add in the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

Gradually pour in the ice water, stirring with a fork until the dough comes together in a ball.

Wrap it in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch tart pan with a removable bottom.

Trim the edges and press the dough into the corners of the pan.

In a small bowl, whisk together the cornstarch and lemon juice until smooth.

In a separate bowl, whisk together the granulated sugar, melted butter, eggs, and vanilla extract.

Add the sugar mixture to the cornstarch mixture and whisk until well combined.

Arrange the mixed berries, sliced peaches, and sliced nectarines on top of the tart dough, leaving a 1-inch border around the edges.

Pour the sugar mixture evenly over the fruit.

Fold the edges of the tart dough up over the fruit, pressing gently to seal.

Bake the tart for 40-45 minutes, or until the crust is golden brown and the filling is set.

Allow the tart to cool completely on a wire rack.

Just before serving, drizzle with heavy cream and dust with confectioners’ sugar.

Slice and serve!

Blueberry Peach Crumble

This Blueberry Peach Crumble is a sweet and satisfying dessert that combines the flavors of fresh blueberries and ripe peaches with a crunchy oat and brown sugar topping, perfect for serving warm on a summer evening.

Ingredients

• 2 cups fresh or frozen blueberries, 1 large ripe peach diced, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt, 1/2 cup unsalted butter softened, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon cinnamon, 1/2 cup rolled oats, 1/2 cup brown sugar.

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, mix together those lovely blueberries and diced peach.

Add in the granulated sugar, cornstarch, and salt.

Toss until the fruit is evenly coated.

In a separate bowl, cream together that softened butter and 1 cup of the all-purpose flour until it’s nice and smooth.

Add in the baking powder, cinnamon, and a pinch of salt.

Mix until just combined.

Stir in the rolled oats and brown sugar until it forms a delicious crumbly mixture.

Pour the fruit mixture into a 9×9-inch baking dish and top with the crumbly mixture, spreading it evenly.

Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.

Remove from the oven and let it cool for a few minutes before serving.

Slice into 10 equal pieces and serve warm!

Peach Ice Cream Sandwiches

These decadent peach ice cream sandwiches feature creamy ice cream infused with sweet and juicy peaches, sandwiched between soft and crunchy chocolate cookies, perfect for a warm weather treat.

Ingredients

• 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, 1/4 cup corn syrup, 1 tsp vanilla extract, 3 large egg yolks, 1 cup sweetened condensed milk, 1 cup diced peaches, 1/4 cup granulated sugar (for peaches), 10-12 cookies (preferably chocolate sandwich cookies), whipped cream (optional)

Instructions

Start by making the ice cream base. In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and corn syrup.

Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

In a small bowl, whisk together the egg yolks and vanilla extract. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.

This is called tempering the eggs.

Once the eggs are tempered, gradually add the egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly. Continue cooking over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove the saucepan from the heat and stir in the sweetened condensed milk.

Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight. While the ice cream base is chilling, prepare the peaches.

In a small bowl, toss the diced peaches with the granulated sugar.

Let them sit at room temperature for at least 30 minutes, until they start to release their juices and get syrupy. Once the ice cream base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.

While the ice cream is churning, prepare the cookies.

You’ll need 10-12 cookies for the sandwiches. You can use any type of cookie you like, but chocolate sandwich cookies work particularly well.

Once the ice cream is almost fully churned, fold in the peaches and their syrup.

This will give the ice cream a nice chunky texture. To assemble the sandwiches, scoop the ice cream between two cookies.

Press gently to adhere the cookies together.

If desired, top with a dollop of whipped cream. Serve immediately and enjoy!

Raspberry Basil Meringue Pie

This Raspberry Basil Meringue Pie is a sweet and tangy dessert featuring a buttery pie crust filled with a raspberry and basil mixture, topped with a fluffy meringue topping and baked to a golden brown perfection.

Ingredients

• 2 cups fresh raspberries, 1 cup granulated sugar, 2 tablespoons cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 cup unsalted butter, softened, 2 large egg yolks, 1 teaspoon vanilla extract, 1 cup heavy cream, 1/4 cup whole milk, 1/4 cup granulated sugar, 1/2 cup unsalted butter, softened, 2 cups fresh basil leaves, 3 large egg whites, 1 cup granulated sugar.

Instructions

Preheat your oven to 375°F (190°C).

In a medium bowl, whisk together the flour and salt, then set aside.

In a large bowl, use an electric mixer to cream the butter and granulated sugar until light and fluffy, about 2 minutes.

Beat in the egg yolks one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is dissolved.

Add this mixture to the creamed butter mixture and mix until combined.

Stir in the flour mixture until smooth.

Press the mixture into a 9-inch pie dish and bake for 18-20 minutes, or until lightly browned.

Let cool completely.

In a blender or food processor, puree the raspberries until smooth, then strain the seeds from the mixture.

In a small bowl, whisk together the cornstarch and a splash of the raspberry puree until smooth.

Add this mixture back into the remaining raspberry puree and whisk until combined.

Arrange the basil leaves in the cooled pie crust, followed by the raspberry mixture.

In a clean bowl, beat the egg whites until soft peaks form.

Gradually add the granulated sugar and continue beating until stiff peaks form.

Spread the meringue over the raspberry mixture, making sure to seal the edges of the meringue to the pie crust.

Bake for an additional 10-12 minutes, or until the meringue is golden brown.

Let cool to room temperature before serving.

No Bake Key Lime Bars

These No Bake Key Lime Bars feature a crunchy graham cracker crust topped with a creamy and tangy key lime filling, perfect for a refreshing and easy dessert.

Ingredients

• Graham Cracker Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
• Filling: 1 1/2 cups confectioners’ sugar, 1/2 cup unsalted butter, softened, 2 large egg yolks, 2 teaspoons grated lime zest, 2 tablespoons freshly squeezed lime juice, 1 teaspoon vanilla extract

Instructions

In a medium bowl, mix together the graham cracker crumbs and granulated sugar.

Pour in the melted butter and stir until everything is well combined.

Press the mixture into the bottom of a 9×9 inch pan.

Refrigerate for 10 minutes.

In a large bowl, beat the confectioners’ sugar and softened butter until light and fluffy.

Beat in the egg yolks one at a time, making sure each is fully incorporated before adding the next.

Beat in the lime zest, lime juice, and vanilla extract until smooth.

Pour the filling over the crust and smooth out the top.

Refrigerate for at least 2 hours or until firm.

Cut into bars and serve chilled.

You should end up with 10 delicious no-bake key lime bars!

Strawberry Shortcake with Whipped Cream

This classic strawberry shortcake recipe features tender shortcakes layered with sweet sliced strawberries and topped with a fluffy and sweet whipped cream for a delightful dessert.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup heavy cream
• 2 large eggs
• 2 cups sliced strawberries
• 2 cups confectioners’ sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 375°F.

Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the softened butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream and eggs.

Add this mixture to the flour mixture and stir until the dough comes together.

Turn the dough out onto a floured surface and knead it a few times until it becomes smooth and pliable.

Roll it out to about 1 inch thickness.

Use a round cookie cutter or the rim of a glass to cut out shortcakes.

You should be able to get about 10-12 rounds.

Place them on the prepared baking sheet.

Bake the shortcakes for 18-20 minutes, or until they’re lightly golden.

Let them cool completely on a wire rack.

In a large bowl, whip the heavy whipping cream until soft peaks form.

Add the confectioners’ sugar and vanilla extract, and continue whipping until stiff peaks form.

Split the cooled shortcakes in half horizontally.

Spoon some sliced strawberries over the bottom half of each shortcake, then top with the top half.

Dollop the whipped cream on top of each shortcake, then serve immediately.

Mango Sorbet with Toasted Coconut

This refreshing Mango Sorbet with Toasted Coconut recipe combines the sweetness of mango with the creaminess of whipped heavy cream and the crunch of toasted coconut, perfect for a hot summer day.

Ingredients

• 2 cups mango puree, 1 cup granulated sugar, 1/2 cup water, 1/4 teaspoon kosher salt, 1/2 cup heavy cream, 1/4 cup unsweetened shredded coconut, 1/4 teaspoon vanilla extract

Instructions

Combine the mango puree, granulated sugar, water, and kosher salt in a medium saucepan.

Heat the mixture over medium heat, whisking occasionally, until the sugar has dissolved and the mixture is warm.

Remove from heat and let cool to room temperature.

Cover the mixture and refrigerate for at least 2 hours or overnight.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

While the sorbet is churning, toast the unsweetened shredded coconut in a small dry skillet over medium heat, stirring constantly, until lightly browned and fragrant.

In a small bowl, whisk together the heavy cream and vanilla extract until stiff peaks form.

Set aside.

Once the sorbet has finished churning, fold in the whipped cream until well combined.

Stir in the toasted coconut.

Transfer the sorbet to an airtight container and cover with plastic wrap or aluminum foil.

Place in the freezer to harden for at least 2 hours.

Once hardened, scoop and serve immediately.

Lemon Lavender Panna Cotta

This creamy Lemon Lavender Panna Cotta is a refreshing dessert infused with the bright citrus flavor of lemon and the subtle sweetness of lavender, set in individual cups for a beautiful and elegant presentation.

Ingredients

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 tsp kosher salt
• 1 tsp vanilla extract
• 1/4 cup dried lavender buds
• 2 lemons, zested and juiced
• 2 tsp unflavored gelatin

Instructions

Start by sprinkling the gelatin over 1/4 cup of cold water in a small bowl, and let it sit for 5 minutes to soften.

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and kosher salt.

Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is just simmering.

Remove the saucepan from the heat and stir in the vanilla extract, lavender buds, and lemon zest.

Let it steep for 10-15 minutes, or until the mixture has cooled slightly and the flavors have melded together.

Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much cream as possible.

Discard the lavender buds and lemon zest.

Whisk in the softened gelatin until it’s fully dissolved, then stir in the lemon juice.

Pour the mixture into 10 small individual serving cups or ramekins.

Refrigerate for at least 4 hours, or until the panna cotta is set.

Serve chilled, garnished with fresh lavender buds or lemon zest if desired.

Summer Berry Crisp

This sweet and tangy Summer Berry Crisp recipe combines a crunchy oat topping with a mixture of fresh summer berries, baked to perfection in a warm and comforting dessert.

Ingredients

• 2 1/4 cups rolled oats
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 cups mixed summer berries (blueberries, raspberries, blackberries, strawberries)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together the rolled oats, granulated sugar, all-purpose flour, baking powder, and salt until well combined.

Add in the melted unsalted butter, mixing until the mixture forms a crumbly texture.

In a separate bowl, whisk together the mixed summer berries, cornstarch, lemon juice, and vanilla extract until the berries are evenly coated.

Transfer the berry mixture to a 9×9-inch baking dish and top with the crumbly oat mixture, spreading it evenly to cover the entire surface.

Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly and tender.

Remove from the oven and let cool for a few minutes before serving warm.

Peach Cobbler with Vanilla Ice Cream

This peach cobbler recipe combines sweet and tender peaches with a crispy, buttery biscuit topping, served warm with a scoop of creamy homemade vanilla ice cream.

Ingredients

• For the peach filling:
• 2 1/4 pounds fresh or frozen peaches, sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/4 cup unsalted butter, melted
• For the biscuit topping:
• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup heavy cream
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• For the vanilla ice cream:
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup corn syrup
• 1 tsp kosher salt
• 1 tsp pure vanilla extract

Instructions

Preheat your oven to 375°F (190°C). In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, salt, cinnamon, nutmeg, and cardamom.

Mix until the peaches are evenly coated.

Let it sit for 15 minutes, until the peaches start to release their juice. Add the melted butter to the peach mixture and stir until everything is well combined.

Set aside.

In another large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the softened butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, beaten egg, and vanilla extract.

Pour the cream mixture over the flour mixture and stir until a shaggy dough forms. Pour the peach filling into a 9×13-inch baking dish and drop the biscuit dough by the spoonful onto the top of the peaches.

You should end up with around 8-10 dollops of dough.

Bake the cobbler for 40-45 minutes, or until the biscuit topping is golden brown and the fruit is bubbly and tender. While the cobbler is baking, prepare the vanilla ice cream.

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, corn syrup, and kosher salt.

Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling. Remove the mixture from the heat and stir in the pure vanilla extract.

Let it cool to room temperature.

Cover the mixture and refrigerate it for at least 2 hours or overnight. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Once the cobbler is done, let it cool for a few minutes before serving.

Scoop the warm cobbler into bowls and top with a scoop of vanilla ice cream. Serve immediately and enjoy the oohs and aahs from your guests!

Pineapple Upside Down Cake

This classic pineapple upside-down cake is a moist and flavorful dessert featuring caramelized pineapple rings and cherries on top, served with a dollop of heavy cream.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 4 large eggs
• 1 cup pineapple juice
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 10 slices of fresh pineapple, about 1 inch thick
• 10 cherries, drained and chopped
• 1/4 cup granulated sugar for the topping

Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan or Bundt pan and set it aside.

In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.

Set it aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Add the pineapple juice and vanilla extract to the wet ingredients and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Don’t overmix! Arrange the pineapple slices in the prepared pan, reserving a few slices for the top.

You can trim the slices to fit the pan. Pour the batter over the pineapple slices, smooth the top, and arrange the remaining pineapple slices and cherries on top.

Mix the granulated sugar for the topping with a tablespoon of the reserved pineapple juice in a small bowl until crumbly.

Sprinkle this mixture evenly over the top of the cake. Bake the cake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes.

Invert the cake onto a wire rack to cool completely. Once the cake is completely cool, drizzle with heavy cream and serve!

No Bake Banana Pudding

This no-bake banana pudding recipe is a creamy, dreamy dessert featuring layers of sliced bananas, crushed vanilla wafers, and a sweet pudding mixture topped with a powdered sugar crumble, all chilled to perfection.

Ingredients

• 4 large ripe bananas, sliced
• 1 1/2 cups vanilla wafers, crushed
• 1 cup heavy cream
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter, melted
• 1 cup powdered sugar

Instructions

Start by preparing your pudding mixture.

In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, cornstarch, and salt until the sugar is fully dissolved.

Add in the vanilla extract and ground nutmeg, whisking until smooth.

In a separate bowl, whisk together the melted butter and powdered sugar until well combined.

In a large serving dish or individual serving cups, create a layer of crushed vanilla wafers.

You can trim the wafers to fit the dish or cups if needed.

Next, arrange a layer of sliced bananas on top of the vanilla wafers.

Pour half of the pudding mixture over the bananas, followed by half of the powdered sugar mixture.

Repeat the layers, starting with the vanilla wafers, then the bananas, the remaining pudding mixture, and finally the remaining powdered sugar mixture.

Cover the dish or cups with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent air from reaching it.

Refrigerate for at least 3 hours or overnight until the pudding is chilled and set.

Slice into individual servings and serve chilled.

Summer Fruit Salad with Whipped Cream

This refreshing summer fruit salad combines fresh strawberries, blueberries, grapes, pineapple, orange, and apple with a sweet and creamy whipped cream topping, perfect for warm weather gatherings and potlucks.

Ingredients

• 2 cups heavy whipping cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 2 cups strawberries, hulled and sliced, 1 cup blueberries, 1 cup grapes, halved, 1 cup pineapple, chunks, 1 orange, peeled and segmented, 1 apple, diced

Instructions

Start by whipping the heavy whipping cream in a large mixing bowl until it begins to thicken. Add the granulated sugar and vanilla extract, and continue whipping until stiff peaks form.

Set the whipped cream aside in the refrigerator to chill.

In a separate large bowl, combine the sliced strawberries, blueberries, grapes, pineapple chunks, orange segments, and diced apple. Toss gently to combine.

Just before serving, fold the chilled whipped cream into the fruit mixture until well combined.

Divide the summer fruit salad among 10 individual serving cups or glasses. You can also garnish each serving with extra whipped cream and a sprinkle of sugar, if desired.

Cover and refrigerate any leftovers for up to 2 hours before serving.

Lemon Bars with Fresh Berries

These sweet and tangy lemon bars, featuring a crumbly shortbread crust and a silky lemon curd filling, are elevated to a new level of freshness and flavor with the addition of fresh berries on top.

Ingredients

• For the Crust:
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted butter, softened
• For the Filling:
• 2 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1/2 cup unsalted butter, melted
• For the Berries:
• 2 cups fresh berries of your choice

Instructions

Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal.

In a medium bowl, whisk together the flour, granulated sugar, and confectioners’ sugar.

Add the softened butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture forms a crumbly dough. Press the mixture evenly into the prepared baking dish.

Bake the crust for 20-25 minutes, or until it’s lightly golden brown.

Let it cool completely. In a large bowl, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest until well combined.

Add the melted butter and whisk until smooth.

Pour the lemon filling over the cooled crust and smooth the top with a spatula. Bake for 20-25 minutes, or until the filling is set.

Let the bars cool completely in the dish.

Once cooled, cut into 10 bars. Arrange a few fresh berries on top of each bar, and serve.

Raspberry Galette with Vanilla Ice Cream

This Raspberry Galette with Vanilla Ice Cream is a sweet and tangy dessert featuring a flaky pastry crust filled with fresh raspberries and served warm with a scoop of creamy vanilla ice cream.

Ingredients

• 2 cups fresh raspberries, 1 cup granulated sugar, 2 tablespoons cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 cup cold unsalted butter, 1/2 cup ice-cold water, 1 large egg, beaten, 1 tablespoon milk, 1 teaspoon vanilla extract, 1 pie crust, 1 1/2 quarts vanilla ice cream

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, combine the fresh raspberries, granulated sugar, cornstarch, and salt.

Mix well until the raspberries are evenly coated.

Set aside.

In another bowl, whisk together the cold unsalted butter, ice-cold water, beaten egg, milk, and vanilla extract until a shaggy dough forms.

Gradually add the flour, stirring until the dough comes together in a ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch round baking dish or a pizza stone.

Arrange the raspberry mixture in the center of the dough, leaving a 1 1/2-inch border around the edges.

Fold the edges of the dough up over the raspberries, pressing gently to seal.

Brush the crust with a beaten egg for a golden glaze.

Bake the galette for 45-50 minutes, or until the crust is golden brown.

While the galette is baking, scoop the vanilla ice cream into bowls.

Once the galette is done, remove it from the oven and let it cool for a few minutes.

Slice the galette into wedges and serve warm with a scoop of vanilla ice cream on top.

Watermelon Salad with Feta and Mint

This refreshing summer salad combines sweet diced watermelon with tangy feta cheese, fragrant fresh mint and basil leaves, all tied together with a zesty vinaigrette dressing.

Ingredients

• 4 cups diced seedless watermelon (about 1 small to medium-sized watermelon)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Start by placing the diced watermelon in a large bowl and setting it aside.

In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and black pepper until well combined.

Add the crumbled feta cheese to the bowl with the dressing and stir until the cheese is fully coated.

Add the chopped fresh mint and basil leaves to the bowl with the cheese and stir until they’re evenly distributed.

Pour the cheese and herb mixture over the diced watermelon and toss gently to combine.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled, garnished with additional mint leaves if desired.

Summer Fruit Clafoutis

This Summer Fruit Clafoutis is a sweet and indulgent French-inspired dessert featuring a tender, puffed batter loaded with a mix of juicy summer fruits, perfect for warm-weather gatherings and potlucks.

Ingredients

• 1 1/2 cups granulated sugar
• 2 1/2 cups mixed summer fruit (such as strawberries, blueberries, raspberries, blackberries, peaches, plums)
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together the granulated sugar, flour, baking powder, and kosher salt until well combined.

In a separate bowl, whisk together the whole milk, large eggs, melted unsalted butter, and pure vanilla extract.

Add the wet ingredients to the dry ingredients and whisk until smooth.

Gently fold in the mixed summer fruit.

Pour the batter into an ungreased 9×13-inch baking dish and let it rest for 15 minutes.

Bake for 40-45 minutes or until puffed and lightly golden brown.

Remove from the oven and let it cool for 10-15 minutes before serving.

Slice into 10 equal portions and serve warm.

Pineapple and Coconut Cream Pie

This creamy and dreamy pie combines the sweetness of pineapple with the richness of coconut cream, all wrapped up in a crunchy graham cracker crust and topped with a sprinkle of toasted coconut.

Ingredients

• 2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, 6 tablespoons of unsalted butter, melted, 3 large egg yolks, 1/2 cup of granulated sugar, 1/2 cup of unsweetened coconut cream, 1/2 cup of heavy cream, 1/4 teaspoon of kosher salt, 1/2 teaspoon of vanilla extract, 1 cup of heavy cream, 1 cup of pineapple juice, 1/4 cup of unsweetened shredded coconut, 1 cup of pineapple chunks, 1/4 cup of unsweetened shredded coconut for garnish, 1/4 teaspoon of kosher salt, whipped cream for serving.

Instructions

Preheat your oven to 350°F.

In a medium bowl, mix together the graham cracker crumbs and granulated sugar.

Stir in the melted butter until the mixture is evenly moistened.

Press the mixture into the bottom and up the sides of a 9-inch pie dish.

Bake for 8-10 minutes, or until lightly browned.

Let cool completely.

In a large bowl, whisk together the egg yolks and granulated sugar until light and fluffy.

Stir in the unsweetened coconut cream, heavy cream, kosher salt, and vanilla extract until well combined.

In a separate bowl, whisk together the heavy cream and pineapple juice until stiff peaks form.

Set aside.

Arrange the pineapple chunks in the cooled pie crust.

Pour the coconut cream mixture over the pineapple and smooth the top with a spatula.

Sprinkle the unsweetened shredded coconut over the top of the pie.

Refrigerate the pie for at least 2 hours or overnight.

Top with whipped cream and additional unsweetened shredded coconut for garnish, if desired.

Slice into 10 pieces and serve chilled.