10+ Summer Dessert Recipes to Cool You Off and Sweeten Your Day

Summer desserts just hit differently, don’t they? When the sun’s out and you’re craving something sweet, a light, fruity treat feels perfect.

They usually star fresh fruits and easy ingredients. That means you can whip them up fast and enjoy them outside—no stress.

You’ll find summer dessert recipes that are simple to make and perfect for sharing with friends and family.

Craving something cold, like ice cream? Or maybe a baked pie or crisp? Summer desserts offer a ton of tasty options.

Let’s get into a few favorites. These recipes bring plenty of flavor and a relaxed, sunny vibe.

1) Strawberry Shortcake

Strawberry shortcake might be the most classic summer dessert out there. It’s easy to make and always a crowd-pleaser.

Start with sweet, fluffy biscuits or shortcakes. Pile on fresh strawberries, just lightly sweetened to bring out their flavor.

Add a generous scoop of whipped cream on top. Somehow, that combo of soft cake, juicy berries, and creamy topping just works—especially on a hot day.

You don’t need any fancy stuff. This dessert comes together quickly, and you can get creative with it.

Try layering it up as a cake with vanilla sponge and whipped cream. Or go gluten-free with a no-bake strawberry shortcake icebox cake.

Ingredients:

• Biscuits or shortcake (flour, sugar, baking powder, butter, milk)
• Fresh strawberries
• Granulated sugar
• Heavy whipping cream
• Vanilla extract

Cooking Instructions:

1. Slice strawberries and toss them with sugar. Let them sit for 15-20 minutes.
2. Bake biscuits or shortcakes at 425°F (220°C) for 12-15 minutes, until golden.
3. Whip cream with sugar and vanilla until soft peaks form.
4. Split biscuits, layer with strawberries and whipped cream.
5. Serve right away.

For more biscuit tips, check out this strawberry shortcake guide.

2) Peach Crisp

Peach crisp is summer in a dish. You get sweet, juicy peaches under a crunchy, buttery topping.

It’s super simple. Use fresh peaches—roast them first if you want deeper flavor.

The topping? Oats, brown sugar, and cinnamon. That’s it. Serve it warm, maybe with a scoop of vanilla ice cream melting over the top.

Ingredients:

• 5 cups sliced fresh peaches
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/3 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1/2 cup cold unsalted butter, cut into small pieces

Cooking Instructions:

1. Heat your oven to 350°F (175°C).
2. Put peaches in a baking dish and sprinkle with sugar.
3. Mix flour, oats, brown sugar, cinnamon, and salt in a bowl.
4. Cut butter into the mix until crumbly.
5. Sprinkle topping over peaches.
6. Bake 40-45 minutes, until golden and bubbly.

3) Cherry Pie

Cherry pie just screams summer. It’s got a flaky, buttery crust and a sweet-tart cherry filling.

You can use fresh or frozen cherries—whatever you’ve got. Some folks add a little almond or lemon for a flavor boost.

The filling thickens up as it bakes. Serve it warm or at room temp, and don’t skip the scoop of vanilla ice cream.

Making your own crust isn’t as tough as it sounds. Honestly, it tastes way better than store-bought.

Ingredients

• 4 cups fresh or frozen cherries
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon almond extract (optional)
• 1 package of pie crust or homemade crust (enough for top and bottom)

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix cherries, sugar, cornstarch, lemon juice, and almond extract in a bowl.
3. Roll out half the crust and set it in a pie pan.
4. Pour in the cherry mixture.
5. Top with the second crust, seal edges, and cut a few slits.
6. Bake 45-50 minutes, until golden and bubbly.
7. Let it cool before slicing.

4) Lemon Ricotta Cookies

Lemon ricotta cookies are soft and pillowy. The ricotta keeps them tender, and the lemon zest and juice add a bright, fresh kick.

A simple lemon glaze on top makes them a little sweet and tangy. You can mix the dough in one bowl—no fuss.

They’re perfect for sharing or just snacking with a cold drink. I’d say don’t skip the glaze if you want that extra zing.

Ingredients

• 1 cup ricotta cheese
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• Zest of 1 lemon
• 2 tablespoons lemon juice

Cooking Instructions

1. Heat oven to 350°F (175°C).
2. Mix flour, baking powder, baking soda, and salt in a bowl.
3. Cream butter and sugar until fluffy in a big bowl.
4. Beat in eggs one at a time, then add lemon zest and juice.
5. Stir in ricotta cheese.
6. Slowly add the dry mix to the wet.
7. Drop spoonfuls onto a parchment-lined baking sheet.
8. Bake 12-15 minutes, until edges are just golden.
9. Let cool, then drizzle with glaze if you want.

More details here: lemony ricotta cookies.

5) No-Bake Icebox Cake

No-bake icebox cake is the ultimate lazy summer dessert. You just layer graham crackers or cookies with whipped cream and fresh berries.

Stick it in the fridge, and the layers soften up. The flavors meld together, and you’ve got dessert without turning on the oven.

The berries add color and sweetness. Make it ahead, stash it in the fridge, and pull it out when you’re ready.

Try the classic combo of graham crackers, whipped cream, and mixed berries. It takes minutes and looks impressive.

Ingredients

• Graham crackers or cookies
• Whipped cream (homemade or store-bought)
• Fresh berries (strawberries, blueberries, raspberries, or blackberries)
• Cream cheese pudding mix (optional for extra flavor)

Cooking Instructions

1. Spread whipped cream on a plate.
2. Add a layer of graham crackers or cookies.
3. Top with more whipped cream.
4. Sprinkle berries over that.
5. Keep layering until you run out.
6. Cover and chill at least 4 hours or overnight.
7. Serve cold.

Check this berry icebox cake recipe for more.

6) Berry Cobbler

Berry cobbler is simple and full of flavor. Toss in whatever berries you’ve got—strawberries, blueberries, raspberries, blackberries.

The fruit gets juicy and sweet under a buttery biscuit topping. Bake it until golden and soft.

You can use fresh or frozen berries. Serve it warm with vanilla ice cream for that classic finish.

Try mascarpone cheese on top if you’re feeling adventurous.

Ingredients

• 4 cups mixed berries (fresh or frozen)
• 1 cup sugar
• 1 cup all-purpose flour
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Optional: vanilla ice cream

Cooking Instructions

1. Heat oven to 375°F (190°C).
2. Mix berries with 1/2 cup sugar and set aside.
3. Combine flour, remaining sugar, baking powder, and salt in a bowl.
4. Stir in milk and melted butter.
5. Pour batter into a greased dish.
6. Spoon berries over the batter—don’t stir.
7. Bake 40-45 minutes, until golden and set.
8. Let cool a bit, then add ice cream if you want.

7) Zucchini Bread

Zucchini bread is a sneaky way to use up summer zucchini. It’s moist, a little sweet, and spiced with cinnamon and nutmeg.

Eat it for breakfast, a snack, or dessert. You can stick to the classic or toss in chocolate chips for extra sweetness.

Mix the batter in one bowl, bake until golden, and let the smell fill your kitchen.

It keeps well for a few days—if it lasts that long.

Ingredients

• 1 ½ cups grated zucchini
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup vegetable oil
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chocolate chips (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9×5 inch loaf pan.
3. Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
4. Beat oil, brown sugar, eggs, and vanilla in another bowl.
5. Stir in zucchini.
6. Mix in the dry ingredients.
7. Fold in chocolate chips if you want.
8. Pour batter into the pan.
9. Bake 55-60 minutes, until a toothpick comes out clean.
10. Cool before slicing.

8) S’mores Bars

S’mores bars take the classic campfire treat and make it way easier to snack on at home. You still get the crunchy graham cracker, melty chocolate, and gooey marshmallows all crammed into one bite.

They’re honestly a breeze to whip up, and you don’t need a campfire—just your oven. For the dough, you mix in graham cracker pieces and chocolate chips, which makes every bite taste nostalgic.

Top it off with marshmallow creme or a handful of mini marshmallows for that extra gooey finish. Suddenly, s’mores aren’t just for summer nights—they work any time you’re craving something sweet and toasty.

Kids? Adults? Pretty much everyone loves these bars. You get that same warm, fire-toasted flavor without having to smell like smoke.

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup chocolate chips
• 1 cup marshmallow creme or mini marshmallows

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix butter and brown sugar until creamy.
3. Add egg and vanilla; mix well.
4. Stir in flour, baking soda, and graham cracker crumbs.
5. Fold in chocolate chips.
6. Spread dough in a greased 9×9 inch pan.
7. Dollop marshmallow creme on top or sprinkle mini marshmallows evenly.
8. Bake 20-25 minutes until golden and marshmallows are soft.
9. Cool before cutting into bars.

For more details and recipe ideas, here’s a S’mores Cookie Bars recipe.

9) Peach-Topped Cheesecake

You can make this peach-topped cheesecake with a buttery graham cracker crust that gives a satisfying crunch. The filling comes out creamy and rich, which pairs perfectly with juicy summer peaches.

Go with fresh peach slices or even peach pie filling if you want it extra sweet—no judgment. Sometimes I like to throw on a crumble or a little whipped topping, just for fun.

Honestly, this is the kind of dessert that feels right on a warm day. It’s easy to slice and share with friends or family—if you’re willing to share, that is.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup melted butter
• 3 (8 oz) packages cream cheese
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 3-4 fresh peaches, sliced or 1 cup peach pie filling

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs and melted butter, press into a 9-inch springform pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, then add vanilla. Mix well.
5. Pour filling over crust.
6. Bake 50-60 minutes until set. Cool completely.
7. Top with peach slices or peach pie filling before serving.

10) Blackberry Corn Cobbler

You’ll get juicy blackberries and sweet corn flavor all together in this cobbler. It’s a little unexpected, since you use corn kernels and corn milk instead of heavy cream.

That corn adds a gentle sweetness and a unique texture that just works, especially in the summer. The topping is soft and a bit cakey, thanks to cornmeal, with a light crunch that keeps things interesting.

Bake it up and the berries get all jammy and tart, mixing with that sweet corn bite. I like it best warm, with a scoop of ice cream or a dollop of whipped cream—simple, but honestly hard to beat.

Ingredients

• 4 cups fresh blackberries
• 1 cup fresh corn kernels
• 1/2 cup corn milk (from blending corn kernels)
• 1 cup sugar
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1 cup milk

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. Toss blackberries, corn kernels, corn milk, and half the sugar together in a bowl.
   Pour this mixture into your baking dish.

3. Grab another bowl.
   Combine cornmeal, flour, baking powder, salt, and the rest of the sugar.

4. Stir in the melted butter and milk.
   You want a nice, thick batter.

5. Scoop spoonfuls of the batter and drop them over the berry mixture.

6. Bake for about 40–45 minutes.
   The top should look golden and set when it’s done.