28+ Irresistible Summer Baking Recipes for Every Occasion

Summer is the season of sunshine, outdoor gatherings, and deliciously refreshing treats.

Whether you’re enjoying a lazy afternoon by the pool or hosting a backyard barbecue, there’s no better way to celebrate the season than with a batch of mouthwatering summer bakes.

From fruity pies to light and zesty cakes, summer baking opens up a world of vibrant flavors that perfectly complement the warm weather.

In this blog, we’ll share over 28+ summer baking recipes that are simple, flavorful, and sure to impress.

Whether you’re craving something sweet and tangy or a rich, indulgent dessert, there’s a recipe for every taste and occasion.

28+ Irresistible Summer Baking Recipes for Every Occasion

Baking during the summer doesn’t have to mean heavy, overly rich desserts.

Instead, it’s about using the abundance of fresh seasonal fruits, zesty citrus, and light ingredients to create desserts that feel refreshing, fun, and perfect for warm days.

From berry-filled tarts to tropical-inspired cakes and no-bake treats, the possibilities are endless.

These 28+ summer baking recipes are not only delicious but also versatile enough to suit any occasion, whether it’s a summer picnic, a family reunion, or just a treat for yourself.

So, get ready to embrace the season with these sweet and satisfying bakes – your summer just got a whole lot sweeter!

Lemon Blueberry Yogurt Cake

This lemon blueberry yogurt cake is the essence of summer in every bite. It’s light, moist, and packed with juicy blueberries and zesty lemon flavor, making it a refreshing dessert for hot days.

The yogurt adds a delightful tang and keeps the cake incredibly tender, perfect for picnics, brunches, or just a sweet afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup plain Greek yogurt
• 1 cup sugar
• 3 large eggs
• Zest of 1 lemon
• ½ tsp vanilla extract
• ½ cup vegetable oil
• 1 ½ cups fresh blueberries
• 1 tbsp flour (for coating blueberries)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine yogurt, sugar, eggs, lemon zest, and vanilla. Whisk until smooth.
4. Slowly mix in the dry ingredients until just combined.
5. Fold in the oil until fully incorporated.
6. Toss blueberries with 1 tbsp of flour and gently fold them into the batter.
7. Pour the batter into the pan and bake for 50–55 minutes, or until a toothpick comes out clean.
8. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Whether served plain, dusted with powdered sugar, or topped with a lemon glaze, this cake is sunshine in loaf form.

Enjoy it chilled for an even more refreshing treat on warm afternoons.

Strawberry Shortcake Bars

Strawberry shortcake bars are a modern twist on the classic summer dessert.

These easy-to-make bars combine a tender vanilla cake base, sweet strawberry filling, and a light whipped topping—all the beloved shortcake flavors in a fun, portable form.

Ingredients:

For the base:

• 1 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt

For the filling and topping:

• 2 cups fresh strawberries, hulled and chopped
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 ½ cups whipped cream or whipped topping

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs and vanilla until well combined.
4. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture.
5. Spread dough evenly in the pan and bake for 25–30 minutes or until golden brown. Cool completely.
6. While the base is cooling, mix strawberries, sugar, and lemon juice in a bowl. Let sit for 15 minutes to macerate.
7. Spread the whipped cream over the cooled cake base. Top with the strawberries.
8. Chill for at least 30 minutes before slicing into bars.

These bars bring the best of summer into each sweet square.

Great for parties or just a casual weekend bake, they taste like sunshine and celebration.

Peach Cobbler Muffins

Peach cobbler muffins take everything you love about the classic dessert and turn it into a grab-and-go breakfast or snack.

Juicy peaches, a hint of cinnamon, and a buttery crumb topping make these muffins irresistible and perfect for using fresh summer fruit.

Ingredients:

For the muffins:

• 1 ¾ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup butter, melted
• ½ cup brown sugar
• ¼ cup white sugar
• 2 large eggs
• ½ cup buttermilk
• 1 ½ cups diced fresh peaches

For the crumb topping:

• ⅓ cup flour
• 2 tbsp brown sugar
• 2 tbsp butter, cold and cubed
• Pinch of cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix melted butter, brown sugar, white sugar, eggs, and buttermilk until smooth.
4. Fold the wet ingredients into the dry mixture until just combined. Gently stir in diced peaches.
5. Divide the batter evenly among muffin cups.
6. For the topping, mix flour, sugar, and cinnamon in a small bowl. Cut in the butter until crumbly. Sprinkle over muffin tops.
7. Bake for 18–22 minutes or until a toothpick comes out clean. Cool slightly before serving.

These muffins are a bite-sized version of summer comfort.

They’re cozy yet fresh—ideal for breakfast picnics, road trips, or lazy weekend mornings on the porch.

Coconut Lime Sugar Cookies

Coconut lime sugar cookies are like a tropical vacation in every bite.

These soft, chewy cookies are bursting with zesty lime and sweet coconut, perfect for summer gatherings or a refreshing mid-afternoon snack. They’re easy to make, freeze beautifully, and have just the right balance of sweet and tangy.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• Zest of 2 limes
• 1 egg
• ½ tsp vanilla extract
• ¼ cup shredded sweetened coconut
• 2 tbsp lime juice
• Extra sugar for rolling

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix flour, baking soda, baking powder, and salt.
3. In a large bowl, cream butter, sugar, and lime zest until light and fluffy.
4. Beat in egg, vanilla, lime juice, and coconut.
5. Gradually add dry ingredients and mix until just combined.
6. Roll dough into 1-inch balls and roll in sugar. Place on baking sheet.
7. Bake for 8–10 minutes until edges are lightly golden. Let cool on wire rack.

These cookies are crisp on the edges and soft in the center, with citrusy brightness that makes them a total crowd-pleaser.

Perfect with iced tea or a poolside lemonade.

Raspberry Almond Crumble Bars

These raspberry almond crumble bars are a dream combo of sweet, tart, and nutty.

With a buttery shortbread crust, vibrant raspberry filling, and a golden crumble topping, they’re both elegant and rustic—ideal for summer potlucks or brunches.

Ingredients:

• 1 cup butter, softened
• ¾ cup sugar
• 1 tsp almond extract
• 2 ¼ cups all-purpose flour
• ½ tsp salt
• ¾ cup raspberry jam or preserves
• ½ cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Cream butter and sugar until fluffy. Mix in almond extract.
3. Add flour and salt; stir until mixture resembles coarse crumbs.
4. Press ⅔ of the dough into the pan to form the crust.
5. Spread raspberry jam evenly over crust.
6. Crumble remaining dough on top, and sprinkle with sliced almonds.
7. Bake for 30–35 minutes or until top is golden. Cool completely before slicing.

Each bite brings a balance of richness and tang, with the almonds adding a lovely crunch.

These bars are irresistible chilled and pair beautifully with a scoop of vanilla ice cream.

Pineapple Upside-Down Cupcakes

A fun spin on a retro classic, these pineapple upside-down cupcakes are individual, portion-perfect treats that bring all the caramelized fruit goodness of the original.

They’re bright, juicy, and undeniably summery—ideal for backyard BBQs and easy to pack for picnics.

Ingredients:

• ½ cup butter (melted)
• ¾ cup brown sugar
• 1 can pineapple slices (reserve juice)
• Maraschino cherries
• 1 box yellow cake mix
• 3 eggs
• ½ cup vegetable oil
• 1 cup pineapple juice (from the can)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a muffin tin well (no liners needed).
2. Pour a spoonful of melted butter into each muffin cup, followed by a spoonful of brown sugar.
3. Cut pineapple slices to fit into each cup, and place a cherry in the center.
4. In a bowl, mix cake mix, eggs, oil, and pineapple juice until smooth.
5. Pour batter over the fruit layers in each cup, filling about ¾ full.
6. Bake for 20–25 minutes. Cool for 5 minutes, then invert onto a baking sheet.

These mini cakes are warm, golden, and filled with juicy caramelized fruit.

They’re best enjoyed fresh out of the oven or chilled for a refreshing summer dessert with a vintage twist.

Watermelon Sorbet Bars

Watermelon sorbet bars are the ultimate refreshing treat for a hot summer day.

These bars are light, full of juicy watermelon flavor, and have a smooth texture that will melt in your mouth. Perfect for cooling down at a BBQ, picnic, or just enjoying by the pool.

Ingredients:

• 4 cups watermelon, cubed and seeds removed
• 1/3 cup sugar (or honey)
• 1 tbsp lime juice
• 1 tsp lemon zest
• 1 ½ cups water
• ¼ tsp salt

Instructions:

1. In a blender, combine the watermelon, sugar, lime juice, lemon zest, water, and salt. Blend until smooth.
2. Pour the mixture into a 9×5-inch loaf pan or silicone mold.
3. Cover with plastic wrap and freeze for 4–6 hours, or until completely frozen.
4. Once frozen, remove from the freezer and let sit for 5 minutes before cutting into bars or scooping out with a spoon.

These sorbet bars are as refreshing as a summer breeze.

They’re simple, hydrating, and make the perfect sweet treat when you’re craving something cool and healthy!

Apricot Almond Cake

Apricot almond cake is a moist and fragrant treat, where the natural sweetness of apricots pairs beautifully with a delicate almond flavor.

It’s an easy-to-make dessert that is both light and indulgent, perfect for any summer gathering.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1/2 cup almond meal (or ground almonds)
• 1 cup apricots, chopped
• ¼ cup slivered almonds (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well between each addition. Stir in vanilla extract.
4. In a separate bowl, whisk flour, baking powder, salt, and almond meal.
5. Gradually fold the dry ingredients into the wet mixture.
6. Gently fold in the chopped apricots.
7. Pour the batter into the prepared cake pan and sprinkle slivered almonds on top.
8. Bake for 30–35 minutes or until a toothpick comes out clean. Cool before serving.

This cake is perfect with a cup of tea or as a light dessert after a summer meal.

The apricots offer a burst of freshness, while the almonds provide a subtle, nutty richness.

S’mores Skillet Cookie

S’mores skillet cookie brings all the campfire vibes into the kitchen.

It’s a gooey, chocolatey cookie topped with golden marshmallows and crunchy graham cracker pieces. The best part? It’s baked all in one skillet, making cleanup a breeze!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• ¼ cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chocolate chips
• ½ cup mini marshmallows
• ¼ cup crushed graham crackers

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 10-inch cast iron skillet or oven-safe pan.
2. In a medium bowl, whisk flour, baking soda, and salt.
3. In a separate bowl, mix melted butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla.
4. Gradually add the dry ingredients to the wet mixture, then fold in chocolate chips.
5. Press the cookie dough into the skillet and smooth the top.
6. Bake for 20–25 minutes or until the edges are golden and the center is slightly soft.
7. Remove from oven and top with marshmallows and graham cracker crumbs. Return to the oven for 2–3 minutes, just until marshmallows puff up and turn golden.

Serve the skillet warm with a scoop of ice cream on top, and enjoy a gooey, s’mores-inspired treat that’s perfect for any summer night.

This cookie is deliciously messy and ideal for sharing with friends!

Mango Coconut Muffins

Mango coconut muffins are a tropical treat that brings the flavors of a sunny beach right into your kitchen.

With juicy mango pieces, a hint of coconut, and a soft crumb, these muffins are perfect for breakfast or a mid-afternoon snack. They’re light, sweet, and oh-so-fluffy.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1/2 cup shredded coconut
• 1 ripe mango, peeled and diced
• ½ cup sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• ½ cup buttermilk

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, mix flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk together sugar, eggs, oil, vanilla, and buttermilk until smooth.
4. Slowly add the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the diced mango.
6. Spoon the batter into the muffin tin and bake for 18–22 minutes or until golden brown on top and a toothpick comes out clean.
7. Let cool slightly before serving.

These muffins are a tropical escape in every bite, with the coconut adding depth and the mango bringing a juicy burst of sweetness.

They’re perfect for a sunny morning!

Cherry Almond Coffee Cake

Cherry almond coffee cake is the perfect summer brunch or dessert.

The almond-flavored cake is tender and buttery, with a tangy cherry filling and a sweet, crunchy almond streusel topping. It pairs wonderfully with a cup of coffee or tea for an afternoon treat.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup fresh cherries, pitted and chopped

For the streusel:

• ¼ cup slivered almonds
• ¼ cup brown sugar
• ¼ cup all-purpose flour
• 2 tbsp butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, mix flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix until smooth.
4. Gradually add the dry ingredients to the butter mixture, alternating with sour cream, until fully combined.
5. Gently fold in chopped cherries.
6. For the streusel, combine almonds, brown sugar, flour, and butter. Use a fork or pastry cutter to make a crumbly texture.
7. Pour the cake batter into the prepared pan and sprinkle the streusel over the top.
8. Bake for 35–40 minutes or until a toothpick comes out clean. Cool slightly before serving.

This cake is both comforting and vibrant, with the cherries adding a sweet-tart contrast to the rich almond flavor.

It’s perfect for brunch, a cozy afternoon snack, or as a special dessert.

Blackberry Lemon Cheesecake Bars

Blackberry lemon cheesecake bars are a refreshing and creamy treat that captures the essence of summer.

The tartness of blackberries combined with the bright citrusy lemon and rich, velvety cheesecake filling creates the perfect balance of flavors.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• ¾ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup fresh blackberries

Instructions:

1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
2. To make the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
4. For the filling, beat together cream cheese and sugar until smooth and creamy. Add eggs, vanilla, lemon juice, and lemon zest, mixing until fully incorporated.
5. Gently fold in the blackberries, being careful not to crush them.
6. Pour the cheesecake filling over the cooled crust and spread it evenly.
7. Bake for 30–35 minutes, or until the center is set and the edges are lightly golden.
8. Let the bars cool completely, then refrigerate for at least 2 hours before cutting into squares.

These cheesecake bars are a perfect combination of creamy, tangy, and sweet, with the blackberries adding a burst of fresh flavor.

Serve chilled for a refreshing summer dessert!

Key Lime Pie Bars

Key lime pie bars take the classic tropical pie and transform it into an easy-to-serve, portable dessert.

With a buttery graham cracker crust, a tart and creamy lime filling, and a light whipped topping, these bars are the ultimate refreshing treat for summer.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ⅓ cup melted butter

For the filling:

• 3 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh key lime juice (or regular lime juice)
• 1 tbsp lime zest

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. For the crust, mix graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the pan.
3. Bake the crust for 8–10 minutes or until lightly golden. Remove from the oven and let cool.
4. For the filling, whisk egg yolks until smooth. Stir in the sweetened condensed milk, lime juice, and lime zest.
5. Pour the filling over the cooled crust and bake for 15–18 minutes, or until set and slightly firm.
6. Allow the bars to cool completely, then refrigerate for at least 2 hours.
7. For the topping, beat the whipping cream with powdered sugar until stiff peaks form. Spread or pipe over the bars before serving.

These key lime pie bars are the perfect balance of sweet and tart, with the refreshing lime flavor making them an ideal treat for hot days.

Serve chilled for a bright and creamy dessert.

Zucchini Chocolate Chip Bread

Zucchini chocolate chip bread is the perfect way to use up summer zucchini while indulging in a sweet treat.

With the richness of chocolate chips and the subtle flavor of zucchini, this moist and tender bread is great for breakfast or as an afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 2 large eggs
• 1 cup sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups shredded zucchini (about 1 medium zucchini)
• 1 cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat eggs, sugar, oil, and vanilla until smooth.
4. Stir in shredded zucchini until combined, then add the dry ingredients and mix until just incorporated.
5. Gently fold in chocolate chips.
6. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This zucchini chocolate chip bread is moist, flavorful, and studded with chocolate chips—making it a delicious, sneaky way to sneak in some veggies!

Perfect for breakfast or a snack.

Peach Galette with Honey and Thyme

A peach galette is the epitome of a rustic, summer dessert.

With juicy peaches, a flaky, buttery crust, and a drizzle of honey and fresh thyme, this simple yet elegant tart is a fantastic way to showcase summer’s sweetest fruit.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• 1 tsp sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 3–4 tbsp ice water

For the filling:

• 4 large peaches, sliced
• 3 tbsp sugar
• 1 tbsp cornstarch
• 1 tsp fresh thyme leaves
• 1 tbsp honey
• 1 egg (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. For the crust, mix flour, sugar, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
3. Add ice water one tablespoon at a time, stirring until the dough comes together. Form it into a disc, wrap in plastic, and refrigerate for 30 minutes.
4. In a bowl, toss peach slices with sugar, cornstarch, and thyme.
5. Roll out the dough on a floured surface into a 10-inch circle. Place the dough on the prepared baking sheet.
6. Arrange the peach mixture in the center of the dough, leaving a border. Fold the edges of the dough over the filling, pleating as you go.
7. Brush the dough with a beaten egg and drizzle honey over the peaches.
8. Bake for 35–40 minutes, or until the crust is golden and the peaches are bubbling.
9. Let cool slightly before serving.

This peach galette is perfect for showcasing the season’s juicy peaches with a touch of herbal flavor from the thyme and a sweet finish from the honey.

Serve it warm with a scoop of vanilla ice cream for a summer dessert everyone will love!

Lemon Blueberry Pound Cake

Lemon blueberry pound cake is a rich, zesty treat that combines the bright, tangy flavor of lemon with sweet, juicy blueberries.

The dense and moist texture makes it perfect for summer picnics, afternoon tea, or dessert.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 cup sour cream
• 1 cup fresh blueberries

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Mix in vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until combined.
6. Gently fold in blueberries.
7. Pour batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled cake.

This cake is bursting with fresh lemon and blueberry flavors, making it the perfect sweet and tart treat for summer gatherings or a cozy afternoon snack!

Strawberry Rhubarb Crisp

Strawberry rhubarb crisp is a classic combination of sweet strawberries and tangy rhubarb, topped with a buttery, crumbly oat topping.

It’s a comforting dessert that highlights the best of summer fruit, especially perfect when served warm with vanilla ice cream.

Ingredients:

For the filling:

• 4 cups fresh strawberries, hulled and sliced
• 4 cups rhubarb, chopped
• ¾ cup sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

For the topping:

• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp ground cinnamon
• ½ cup unsalted butter, cold and cubed
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a bowl, toss strawberries and rhubarb with sugar, cornstarch, and lemon juice. Pour the mixture into the prepared baking dish.
3. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
4. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Sprinkle the oat topping evenly over the fruit mixture.
6. Bake for 40–45 minutes, or until the topping is golden brown and the fruit is bubbly.
7. Let cool for a few minutes before serving.

This strawberry rhubarb crisp is a perfect balance of sweet and tart, with the oat topping adding a delicious crunch.

Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert!

Apricot Almond Tart

Apricot almond tart is a sophisticated yet easy-to-make dessert that features a buttery almond crust, a creamy almond filling, and fresh apricots on top.

The slight bitterness of the apricots balances beautifully with the sweetness of the almond filling, making this a perfect summer treat.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ tsp salt
• 8 tbsp unsalted butter, cold and cubed
• 1 egg yolk

For the filling:

• 1 cup almond meal (or ground almonds)
• ½ cup sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 2 large eggs
• ¼ cup unsalted butter, melted
• ½ tsp almond extract

For the topping:

• 5–6 apricots, pitted and sliced thinly
• 1 tbsp honey

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
2. For the crust, mix flour, powdered sugar, and salt in a bowl. Add butter and mix until the mixture resembles coarse crumbs.
3. Add egg yolk and mix until the dough comes together. Press the dough evenly into the tart pan and refrigerate for 30 minutes.
4. Bake the crust for 10–12 minutes or until lightly golden. Remove from the oven and let cool.
5. For the filling, whisk together almond meal, sugar, flour, vanilla extract, eggs, melted butter, and almond extract until smooth.
6. Pour the almond filling into the cooled crust and spread evenly.
7. Arrange the apricot slices on top of the filling in a decorative pattern.
8. Bake for 25–30 minutes or until the filling is set and the apricots are soft and golden.
9. Drizzle the tart with honey before serving.

This apricot almond tart has a rich, nutty flavor and a beautiful, delicate appearance.

It’s perfect for a summer dessert table or a special occasion!

Coconut Lime Bars

Coconut lime bars are a tropical twist on traditional lemon bars, with the creamy coconut paired beautifully with zesty lime.

These bars are sweet, tangy, and refreshing, making them the perfect dessert for summer gatherings or a picnic in the sun.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ tsp salt
• ½ cup unsalted butter, cold and cubed

For the filling:

• 2 large eggs
• 1 cup sugar
• 2 tbsp all-purpose flour
• ½ tsp baking powder
• Zest of 2 limes
• ¼ cup lime juice
• 1 cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. For the crust, combine flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10–12 minutes or until golden brown.
4. For the filling, whisk together eggs, sugar, flour, baking powder, lime zest, and lime juice.
5. Fold in the shredded coconut and pour the mixture over the baked crust.
6. Bake for 20–25 minutes, or until the filling is set and golden on top.
7. Let cool completely before cutting into squares and serving.

These coconut lime bars are the perfect balance of sweet and tart with a hint of tropical coconut.

They’re an ideal treat for warm days and outdoor celebrations!

Peach Galette with Almond Cream

This peach galette is a rustic, free-form pie that features juicy, ripe peaches nestled in a rich almond cream filling.

The flaky, buttery crust, combined with the creamy almond filling and the sweet peaches, creates a perfect summer dessert that’s simple yet elegant.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ¼ tsp salt
• 1 tbsp sugar
• ½ cup unsalted butter, cold and cubed
• 4 tbsp ice water

For the almond cream:

• ½ cup almond meal (or ground almonds)
• ¼ cup sugar
• 2 tbsp unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract

For the filling:

• 4–5 ripe peaches, pitted and sliced
• 1 tbsp sugar
• 1 tsp lemon juice
• 1 tbsp cornstarch

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. For the crust, mix flour, salt, and sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
4. For the almond cream, beat together almond meal, sugar, butter, egg, and vanilla until smooth.
5. Roll out the dough on a floured surface into a 10-inch circle and transfer to the prepared baking sheet.
6. Spread the almond cream evenly over the center of the dough, leaving a border around the edges.
7. Arrange the peach slices on top of the almond cream and sprinkle with sugar, lemon juice, and cornstarch.
8. Fold the edges of the dough over the peaches, pleating as you go.
9. Bake for 35–40 minutes or until the crust is golden brown and the peaches are tender.
10. Let cool slightly before serving.

This peach galette with almond cream is an indulgent yet simple dessert that will impress your guests with its rustic charm and wonderful flavors.

Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect summer treat.

Raspberry Lemon Ricotta Cake

Raspberry lemon ricotta cake is a light and fluffy cake made with creamy ricotta cheese, fresh raspberries, and a bright lemon flavor.

The ricotta keeps the cake moist, while the lemon adds a refreshing zing, and the raspberries provide a burst of tart sweetness.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup ricotta cheese
• ¾ cup sugar
• 3 large eggs
• 2 tsp lemon zest
• ¼ cup lemon juice
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• Powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat ricotta, sugar, eggs, lemon zest, lemon juice, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture and mix until fully combined.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool completely before removing from the pan.
8. Dust with powdered sugar just before serving.

This raspberry lemon ricotta cake is soft, tender, and full of fresh fruit flavors.

It’s perfect for a summer dessert or even as a brunch treat, offering a light and slightly tangy finish to your meal.

Watermelon Sorbet Bars

Watermelon sorbet bars are the perfect frozen treat for hot summer days. They’re refreshingly fruity, lightly sweet, and incredibly easy to make.

These bars have the pure taste of fresh watermelon with just the right amount of sweetness and a touch of lime for added zest.

Ingredients:

• 4 cups fresh watermelon, cubed and seeds removed
• ½ cup sugar
• 2 tbsp lime juice
• Zest of 1 lime
• 1 tsp vanilla extract

Instructions:

1. In a blender, blend the watermelon cubes until smooth.
2. Strain the watermelon puree through a fine mesh sieve to remove excess pulp (optional).
3. Stir in the sugar, lime juice, lime zest, and vanilla extract until fully dissolved.
4. Pour the mixture into ice pop molds or a small baking dish lined with parchment paper.
5. Freeze for at least 4 hours or until solid.
6. If using a baking dish, cut into bars once frozen and serve.

These watermelon sorbet bars are a refreshing, light treat with a natural, fruity flavor.

The lime adds a citrusy twist, making them the perfect summer dessert or a cool snack for a hot day!

Honey Peach Scones

Honey peach scones combine the sweetness of ripe summer peaches with the delicate flavor of honey. These scones are fluffy, tender, and packed with juicy peach pieces.

They make a wonderful addition to a breakfast spread or as a snack with a cup of tea.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 6 tbsp unsalted butter, cold and cubed
• 1 cup fresh peaches, diced
• 1 egg
• ½ cup heavy cream
• 3 tbsp honey
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the diced peaches.
5. In a small bowl, whisk together the egg, heavy cream, honey, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined (don’t overmix).
7. Turn the dough out onto a floured surface and pat it into a 1-inch thick round. Cut the dough into 8 wedges.
8. Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
9. Let cool slightly before serving.

These honey peach scones are lightly sweetened with honey, and the peaches provide a burst of fresh, juicy flavor in every bite.

They’re perfect for a summer brunch or afternoon treat!

Raspberry Coconut Macaroons

Raspberry coconut macaroons combine the chewy, slightly crisp texture of coconut with a tart raspberry twist.

The vibrant red raspberries provide a pop of color and a touch of sourness, making these macaroons a delightful and unique treat for the summer.

Ingredients:

• 2 ½ cups sweetened shredded coconut
• 2 large egg whites
• ¾ cup sugar
• ½ tsp vanilla extract
• ¼ tsp almond extract
• ½ cup fresh raspberries, mashed and strained (to remove seeds)

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the coconut, egg whites, sugar, vanilla extract, and almond extract.
3. Add the strained raspberry puree into the coconut mixture and gently stir until well combined.
4. Using a spoon or your hands, form small mounds of the mixture onto the prepared baking sheet.
5. Bake for 18–20 minutes, or until the macaroons are lightly golden around the edges.
6. Allow the macaroons to cool on the baking sheet before transferring to a wire rack to cool completely.

These raspberry coconut macaroons have a perfect balance of sweet and tart, with the coconut providing a chewy texture and the raspberry adding a fresh summer zing.

Serve them as a fun dessert or an afternoon snack!