These summer pies and cakes are the desserts you need for a sweltering hot outdoor party.
A fudgey Oreo crumble center and a fluffy top layer of whipped cream ties it all together.
It’s ice cold, tangy, sweet, and just the ticket for beating the heat.
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Warm out of the oven with a generous scoop of vanilla ice creamit doesn’t get better than that.
This recipe requires just five ingredients and 15 minutes of active prep time.
(This recipe uses both regular ice cream and gelatoyum!for an unforgettable dessert.)
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Zucchini Cake
Summers in the South mean zucchini squashlots and lots and lots of zucchini squash.
When you’ve got a bounty from the garden, this cake satisfies your sweet tooth.
Just like in zucchini bread, zucchini cake is moist and unexpectedly tasty in a dessert form.
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Topped with easy-to-spread cream cheese frosting, it’s reminiscent of carrot cake and extra special.
It also looks impressive.
Strawberry Shortcake Ice Cream Cake
Strawberry shortcake just got more interestingand dare we say better?
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It’s cool and sweet and tart, and it could not be simpler to make!
Serve with a dollop of whipped cream to make it extra pretty.
This tart but silky sweet pie is well-suited to sweltering days at the beach.
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S’mores Pie
You don’t need a fire to get the flavors of this summer camp treat.
Thisno-bake pielets you indulge in rich chocolate custard and clouds of marshmallow cream without breaking a sweat.
Top with fresh strawberries and whipped cream.
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The airy cake is infused with lime zest and coated with a sweet citrus glaze.
Close your eyes and transport yourself with each bite.
Even the crust in this recipe contains chopped peanuts and creamy peanut butter.
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Serve at room temperature with an ice-cold soda on the side.
This recipe calls for twice the amount of pineapple than is typical and includes fresh ginger for added flavor.
Of course, you’ll want to bake it in a cast-iron skillet for the best results.
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Strawberry Shortcake Sheet Cake
This recipe may just be the easiest way to make strawberry shortcake.
By baking one big crumbly cake, you’ve got the option to skip the individual servings.
Mascarpone makes an especially rich cream topping.
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Use a 1-inch melon baller to decorate your pie.
Peach-Bourbon Upside-Down Bundt Cake
This recipe unites all our Southern favorites into one summery bundt cake.
A heavily greased pan prevents the caramelized peaches from sticking.
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Add a splash of bourbon to the glaze if you enjoy a stronger bourbon flavor.
Our Peanut Butter Pie can also be frozen for serving later.
Tangy, lemony, and gratifyingly simple, this recipe should be your next summer baking project.
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Dress it up with whipped cream and lemon twists.
Lemon Raspberry Cake
This layer cake is full of seasonal summer flavor.
Pureed and strained raspberries provide the delicate pink tint in the frosting.
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A layer of juicy berries in between layers adds freshness to every bite.
But you won’t find any peppermint extract here.
Margarita Cake
Stretch happy hour to dessert with this cocktail-inspired cake.
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We used store-bought margarita mixer in the rich cream cheese frosting to spike it with additional boozy flavor.
Add the finishing touch with a generous sprinkling of flake salt around the cake’s edge.
Strawberry-Lemonade Cake
Here’s just the recipe you need for a celebratory layer cake in summer.
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Tangy strawberry-lemonade jam is spread between tender lemon cake layers and topped with a strawberry frosting.
Choose your favorite flavor and stir up this easy, five-ingredient recipe.
Then relive your childhood with every bite.
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you’re free to use anystone fruitto add a refreshing topping to this creamy pie.
Wait to add the fruit just before serving.
Lemon Meringue Ice-Cream Pie
This ice-cold pie will save the day at your next sweltering barbecue.
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Best of all, it’s possible for you to make it a week ahead of time.
Graham crackers and Key Lime custard create the lovely layers.
The simple, microwaveable ganache should be spread on just before serving.
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Chill for eight hours before serving.
Strawberry-Pretzel Icebox Pie
Satisfy both your sweet tooth and salty cravings with this creamy summer pie.
We folded whipped cream into the strawberry filling to make it extra light and airy.
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Freeze for one hour to set the pie.
You’ll relish the jammy fruit in every bite of this old-fashioned blackberry pie.
After chilling, the graham crackers soften for easy slicing.
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Freeze the cheesecake for three hours, then top with fresh berries and raspberry jam.
you’re free to store it in the refrigerator after the cake has firmed up.
Then top it with whipped cream, graham cracker crumbs, and sliced berries.
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After all, it’s the rich, ginger-tinged custard andfresh peach slicesthat will shine here.
Use firm peaches to prevent the custard from becoming too watery.
It will both feed and impress a crowd, with a lattice top that looks anything but rustic.
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Peaches, Bing cherries, and nectarines compose the fruity filling.
This cross-over dessert can easily star at breakfast, lunch, or dinner.
The peaches keep the cake moist and add nice pops of fruity flavor.
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If that’s not enough, we slathered the cake with a lusciously rich mascarpone frosting.
When frosting the cake, dollop and spread it carefully so the filling won’t bleed through.
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