Here are the best summer desserts to end a meal! These easy classic dessert recipes feature the fruits of the season.
Need to end your summer meal on a sweet note? You’ve come to the right place. Here are our top summer desserts that end a meal in style, featuring all the best fruits the summer has to offer! There are the classics like strawberry shortcake, with tender flaky biscuits and sweet red berries. Then there are unique treats like grilled apples, tender from the grill and topped with melty vanilla ice cream. Really, there’s something for everyone, with every type of sweet summer fruit. Ready to give them a taste?
And now…the best summer desserts to try!
Even more summer dessert recipes
Those were our top tier summer dessert recipes: but we’ve got lots more to choose from! Here are a few more that stand out in our favorites:
- Easy Apple Crumble This easy recipe fills a 9 x 13 inch pan with crunchy topping and a gingery apple filling.
- Chewy Cookie Cake This chewy chocolate chip cookie cake recipe is a serious crowd pleaser: the perfect treat for pitch ins!
- Easy Applesauce Cake Perfectly moist, scented with cinnamon and brown sugar. And you mix the entire dough in the cake pan! No mixing bowls required.
- Blueberry Banana Ice Cream Bananas and berries blended into a healthy spin on ice cream! Sometimes called “banana nice cream,” it’s oh so good
This strawberry pie recipe has incredible flavor: an elevated take on the classic! Serve it to impress and everyone will ask for the recipe.
- 1 pie crust*: Homemade Pie Crust, purchased crust, or Vegan Pie Crust
- 2 pounds fresh strawberries
- ⅓ cup granulated sugar (or coconut sugar)
- ⅓ cup honey (or agave syrup or maple syrup for vegan)
- ½ tablespoon vanilla extract
- ½ teaspoon cinnamon
- 1 pinch kosher salt
- ¼ cup cornstarch**
- ¼ cup water
- Homemade whipped cream, to serve
- Make the crust: Follow the directions in the Homemade Quiche Crust recipe to make the dough and shape it into a 9-inch pie plate. You can do either a fork pressed edge or a fluted edge. Then freeze the crust in the pie pan for 30 minutes (this helps to avoid shrinkage; you can skip the freezing portion for a purchased pastry crust).
- Preheat the oven to 375 degrees Fahrenheit.
- Blind bake*: Remove the dough from the freezer. Crumble a sheet of parchment paper, then place it gently on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake an additional 14 to 15 minutes until the bottom is golden brown (note that the timing may vary if you use store-bought pastry dough). Remove from the oven and allow the crust to cool completely before adding the strawberry filling. To cool it quickly, you can very gently slide it into another pie pan of the same size and place it on a cooling rack; this should cool it in about 10 to 15 minutes while you make the filling. (Or, the baked crust can be wrapped in plastic and stored in the refrigerator for 2 days.)
- Make strawberry filling: Wash, destem and quarter the strawberries lengthwise, cutting very large berries into smaller pieces. Take 1 cup of the quartered strawberries (reserve the rest), place them in a bowl, and smash them with a fork until each one is mashed. Add the smashed berries and their juices to a large saucepan. Add the sugar, honey, vanilla, cinnamon, and salt. Bring to a simmer over medium-low heat and cook until the sugar is dissolved and the mixture is bubbling, about 2 to 3 minutes.
- Then in a small bowl, combine the cornstarch with ¼ cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan and cook, stirring often while it bubbles, for 1 to 2 minutes until very thick and glossy. Turn off the heat. Add the remaining fresh strawberries to the pan and turn with spatula until they are fully coated with the very thick sauce.
- Immediately scoop the strawberry filling into the cooled pie crust. Use clean fingers to arrange the strawberries in the top layer (you may need to flip some over to make it look nice). Allow to cool in the refrigerator for 2 hours before serving until it sets. Serve topped with homemade whipped cream. Lasts up to 3 days refrigerated.
*Blind baking the pie crust shrinks it a bit. For a larger puffy crust, you can make 1.5 times the recipe and cut scraps to reinforce the sides. Go to How to Blind Bake a Pie Crust.
**Arrowroot may work as a substitute, but we have not tested it. Try at your own risk!
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Summer desserts
More summer resources
Looking for more summer recipes? We’ve got you covered. Here are a few more summer collections:
- 30 Best Summer Cocktails Need a drink with that? Our top refreshing drinks for the season.
- 15 Summer Side Dishes You Need Side dishes to accessorize with any meal.
- 12 Summer Salads You Need Now All the salads perfect for summer.
- 15 Easy Grilled Dinner Ideas Fire up your grill and make a meal…stat!
- 20 Best Grilled Vegetables Try them all!