Craving something sweet, cold, and totally irresistible? These summer dessert recipes are the ultimate way to beat the heat and impress your friends at every cookout, pool party, or lazy Sunday hangout.
Last summer, my cousin showed up to our BBQ with a no-bake strawberry cheesecake in a mason jar and people lost their minds. We’re talking guests sneaking extras into the fridge kind of good. That’s when I realized: summer desserts just hit different. Whether it’s fruit-filled, frozen, or fabulously fluffy, a killer treat can turn a regular summer day into an unforgettable one.
From tangy lemon bars to creamy popsicles, mini trifles, and that one viral mango float everyone’s posting on TikTok I’ve rounded up 20 must-try summer dessert recipes that are as easy as they are delicious. Ready to find your new go-to sweet of the season?
20 Must-Try Summer Dessert Recipes
1. Mahogany Cake with Ermine Frosting – rich, velvety, and beautifully classic
Ingredients:
For the Cake: 2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup hot water
1 teaspoon instant espresso powder (optional)
For the Ermine Frosting: 5 tablespoons all-purpose flour
1 cup whole milk
1 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans.
In a bowl, sift together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream butter, oil, and sugar until light and fluffy.
Add eggs one at a time, beating well. Mix in vanilla.
Alternate adding the dry ingredients and buttermilk to the wet mixture.
Dissolve espresso powder in hot water, then add it in.
Divide batter evenly among pans and bake for 20–25 minutes or until a toothpick comes out clean.
Cool cakes completely before frosting.
To make the Ermine Frosting:
Whisk flour and milk in a saucepan over medium heat until thick like pudding. Let it cool completely.
In a separate bowl, cream butter and sugar until fluffy.
Add cooled flour mixture gradually, beating until smooth and silky.
Mix in vanilla and salt until well combined.
Decoration Tips:
Frost the cake smoothly with the Ermine frosting between layers and on the outside.
Use a star tip to pipe small swirls on top of the cake for a classic finish.
Serve on a simple white cake stand to enhance the cake’s rich color contrast.
Place near natural light or by a window to emphasize the deep red tone and creamy frosting in photos.
Happy Baking
2. Strawberry Shortcake Sandwich Cookies – buttery, creamy, and filled with fresh berry goodness
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
For the Filling:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 cup fresh strawberries, thinly sliced
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
Scoop dough and roll into balls. Flatten slightly and place on baking sheet.
Bake 10–12 minutes or until edges are golden. Let cool completely.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
To assemble, spread or pipe whipped cream onto one cookie. Layer with strawberry slices and top with another cookie.
Decoration Tips:
Dust tops lightly with powdered sugar for a classic shortcake look.
Add a thin strawberry slice to the top cookie center for a pop of color.
Serve on a white plate to highlight the cookie’s golden color and red berry filling.
Refrigerate briefly before serving to help the filling set.
Happy Baking
3. Giant Brown Sugar Cinnamon Pop Tart – flaky, gooey, and loaded with cozy flavor
Ingredients:
1 sheet puff pastry, thawed
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 tablespoon all-purpose flour
2 tablespoons unsalted butter, softened
1 egg, beaten (for egg wash)
For Glaze (optional):
1/2 cup powdered sugar
1–2 teaspoons milk
1/4 teaspoon vanilla extract
Instructions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, mix brown sugar, cinnamon, flour, and softened butter until crumbly.
Place puff pastry on the baking sheet and gently score it into slices (without cutting all the way through).
Spread the filling evenly over the surface, staying within the scored lines.
Brush edges with egg wash for a golden finish.
Bake for 18–22 minutes or until golden and puffed.
Cool slightly before glazing (if using). Mix powdered sugar, milk, and vanilla until smooth and drizzle over top.
Decoration Tips:
Slice while still slightly warm to show the gooey filling.
Dust lightly with cinnamon sugar or a swirl of glaze for a bakery-style look.
Serve on a white plate to make the golden brown pastry stand out.
Add a few cinnamon sticks or a pinch of extra brown sugar around the plate for a cozy touch.
Happy Baking
4. Whipped Raspberry Jello Parfaits – light, fruity, and beautifully layered
Ingredients:
1 (6 oz) package raspberry gelatin
2 cups boiling water
1 cup cold water
2 cups fresh raspberries
1 cup whipped topping
For Topping:
Extra whipped topping
Fresh raspberries
Instructions:
In a large bowl, dissolve raspberry gelatin in boiling water. Stir in cold water and refrigerate for 30–40 minutes until slightly thickened.
Reserve a few whole raspberries for topping. Gently fold the rest of the raspberries and whipped topping into the thickened gelatin.
Spoon mixture evenly into glass serving cups and chill for at least 2 hours or until fully set.
Decoration Tips:
Pipe a swirl of whipped topping on each parfait using a star tip.
Top with a fresh raspberry for a vibrant, elegant finish.
Serve in cut-glass or clear dessert cups to show off the rich raspberry color.
Place a few loose raspberries around the base of each cup for extra color and texture.
Happy Baking
5. Swirled Rhubarb Bars – creamy, tangy, and beautifully marbled
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
For the Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Rhubarb Swirl:
1 cup chopped rhubarb
2 tablespoons water
2 tablespoons sugar
Instructions:
Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment paper.
Mix graham crumbs, sugar, and melted butter. Press into pan and bake for 8 minutes. Let cool slightly.
In a saucepan, cook rhubarb, water, and sugar until soft. Blend until smooth and let cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla.
Pour cheesecake filling over crust. Drop spoonfuls of rhubarb puree on top and swirl gently with a toothpick.
Bake for 35–40 minutes or until set. Cool, then chill for at least 3 hours before slicing.
Decoration Tips:
Use a clean knife for sharp, tidy slices.
Highlight the swirl by placing bars on a plain white plate.
Add a few fresh rhubarb ribbons or a dusting of powdered sugar if serving for guests.
Keep chilled until serving to maintain a firm texture and vibrant pattern.
Happy Baking
6. Springtime Carrot Cake Trifle Cups – spiced, creamy, and layered with festive charm
Ingredients:
For the Carrot Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup vegetable oil
1/4 cup applesauce
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup finely grated carrots
1/4 cup crushed pineapple (drained)
1/4 cup chopped pecans
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups whipped topping
Instructions:
Preheat oven to 350°F (175°C). Line or grease an 8×8 baking dish.
Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat oil, applesauce, sugar, eggs, and vanilla. Stir in dry ingredients, then fold in carrots, pineapple, and pecans.
Bake for 25–28 minutes, then let cool completely. Crumble into chunks.
For the filling, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
Layer crumbled carrot cake and cream cheese filling into clear cups, repeating to fill.
Decoration Tips:
Top with a swirl of cream cheese frosting using a star tip.
Sprinkle with chopped pecans, colorful sprinkles, and a mini fondant or candy carrot.
Serve in clear trifle or dessert cups to showcase the layers.
Place on a white platter and garnish with a few whole pecans or spring sprinkles for a cheerful finish.
Happy Baking
7. Skillet Soufflé Pancake – fluffy, golden, and perfect for a cozy brunch
Ingredients:
3 large eggs, separated
1/4 cup whole milk
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
2 tablespoons sugar
Pinch of salt
Butter for greasing skillet
Instructions:
Preheat oven to 350°F (175°C).
In a bowl, whisk egg yolks with milk and vanilla until smooth. Sift in flour and baking powder and mix until just combined.
In a separate bowl, beat egg whites with a pinch of salt. Gradually add sugar and beat to stiff peaks.
Gently fold egg whites into yolk mixture in three additions until fluffy and smooth.
Grease an oven-safe skillet with butter and pour in the batter.
Bake for 18–20 minutes or until puffed and golden brown.
Decoration Tips:
Top with a generous swirl of whipped cream and a handful of fresh berries like raspberries and blackberries.
Dust lightly with powdered sugar for an elegant finish.
Add a fresh mint leaf on top for a refreshing color contrast.
Serve straight from the skillet for a rustic, inviting presentation.
Happy Baking
9. Cinnamon Pie – creamy, spiced, and irresistibly cozy
Ingredients:
1 9-inch pie crust, unbaked
1 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 large egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Place the pie crust into a pie dish and crimp the edges.
In a saucepan, whisk together milk, cream, both sugars, flour, cornstarch, cinnamon, nutmeg, and salt.
Cook over medium heat until the mixture begins to thicken, stirring constantly.
In a separate bowl, lightly beat the egg yolks. Slowly whisk some of the warm mixture into the yolks to temper, then return to the pan.
Continue cooking until thick and bubbly. Remove from heat and stir in butter and vanilla.
Pour filling into the prepared pie crust. Bake for 35–40 minutes or until the center is just set. Cool completely, then chill.
Decoration Tips:
Top each slice with a tall swirl of whipped cream using a star tip.
Lightly dust with cinnamon or a cinnamon-sugar mix.
Serve on a white plate for contrast and clean presentation.
Add a cinnamon stick or star anise beside each slice for a warm touch.
Happy Baking
10. No-Bake Fruit and Yogurt Parfaits – fresh, simple, and perfect for any time of day
Ingredients:
2 cups old-fashioned rolled oats
2 tablespoons honey or maple syrup
1/2 teaspoon cinnamon
1 tablespoon coconut oil (optional for crunch)
2 cups Greek yogurt (plain or vanilla)
1 cup mixed berries (strawberries, blueberries, raspberries)
1/4 cup fruit preserves or berry compote (optional)
Fresh fruit and a drizzle of honey for topping
Instructions:
In a pan over medium heat, toast oats with honey, cinnamon, and coconut oil for 5–7 minutes until golden. Let cool.
In small mason jars or cups, layer 2–3 tablespoons of granola.
Spoon in Greek yogurt, followed by a layer of fruit or preserves.
Repeat layers until the jar is full, ending with yogurt on top.
Top with fresh berries and a light drizzle of honey.
Decoration Tips:
Use clear mason jars to showcase the beautiful layers of granola, yogurt, and fruit.
Fan sliced strawberries around the edge and place a whole raspberry or blueberry in the center for a fresh look.
Add a mint leaf or light dusting of cinnamon for an elegant finish.
Serve chilled with a small spoon tucked on the side for easy grab-and-go presentation.
Happy Baking
11. No-Bake Lemon Cream Pie Bars – bright, creamy, and perfect for spring days
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the Cream Layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping or whipped cream
For the Lemon Layer:
1 cup lemon curd (store-bought or homemade)
Instructions:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into an 8×8-inch pan lined with parchment. Chill to set.
In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Fold in whipped topping gently.
Spread cream layer evenly over the chilled crust.
Spoon lemon curd on top and smooth with a spatula.
Refrigerate for at least 4 hours or overnight for best slicing.
Decoration Tips:
Cut bars into neat squares using a hot knife for clean edges.
Top each bar with a swirl of whipped cream using a star piping tip.
Add a small lemon slice or twist on each bar for a sunny, fresh garnish.
Sprinkle a little lemon zest over the top for a vibrant pop of color.
Happy Baking
12. No-Bake Strawberry Lemonade Cheesecake Cups – creamy, fruity, and full of sunshine
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons sugar
For the Filling:
8 oz cream cheese, softened
1/2 cup sweetened condensed milk
1/4 cup lemon juice
1 teaspoon lemon zest
1 cup chopped fresh strawberries
1/2 teaspoon vanilla extract
1 cup whipped topping
Instructions:
In a bowl, mix graham crumbs, melted butter, and sugar. Press into the bottoms of small dessert cups. Chill to set.
In another bowl, beat cream cheese until smooth. Add condensed milk, lemon juice, lemon zest, and vanilla. Mix well.
Fold in strawberries and whipped topping gently until fully combined.
Spoon or pipe filling into cups over crust. Smooth the tops.
Chill for at least 4 hours before serving.
Decoration Tips:
Top each cup with a swirl of whipped cream using a star piping tip.
Add a halved fresh strawberry and a thin lemon slice for a fresh and colorful finish.
Serve on a white tray or plate to enhance the vibrant pink and yellow tones.
Sprinkle a bit of lemon zest over the whipped cream for extra brightness.
Happy Baking
13. Date Pinwheel Cookies – soft, swirled, and rich with old-fashioned flavor
Ingredients:
For the Dough:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Filling:
1 1/2 cups chopped pitted dates
1/2 cup water
1/4 cup granulated sugar
1/2 teaspoon cinnamon (optional)
Instructions:
In a saucepan, combine dates, water, sugar, and cinnamon. Cook over medium heat until dates break down and mixture thickens. Let cool.
In a bowl, whisk flour, baking soda, and salt.
In another bowl, cream butter and both sugars until light. Beat in egg and vanilla. Gradually mix in dry ingredients until dough forms.
Divide dough in two and roll each into a rectangle between sheets of parchment.
Spread cooled date filling evenly over each dough sheet. Roll up tightly into a log, wrap in plastic, and refrigerate for 2 hours.
Preheat oven to 375°F (190°C). Slice chilled logs into 1/4-inch thick cookies.
Place on a baking sheet lined with parchment and bake 10–12 minutes until golden.
Decoration Tips:
Let cookies cool completely before plating to preserve their spiral shape.
Serve on a simple white dish to highlight the contrast of golden cookie and dark filling.
Dust lightly with powdered sugar for a festive look, or leave plain for a rustic, homemade appeal.
Perfect for gifting in clear bags with ribbon or arranging in a vintage cookie tin.
Happy Baking
14. Fudgy Weed Brownies – rich, gooey, and infused for a relaxing treat
Ingredients:
1/2 cup cannabutter, melted
1/2 cup unsalted butter, melted
1 1/4 cups granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup chocolate chips or chunks (optional)
Instructions:
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a large bowl, combine melted cannabutter, regular butter, granulated sugar, and brown sugar. Mix well.
Add eggs one at a time, beating after each addition. Stir in vanilla.
Sift in cocoa powder and salt, mixing until fully combined.
Add flour and stir just until no streaks remain. Fold in chocolate chips if using.
Pour batter into the pan and smooth the top.
Bake for 25–30 minutes or until the edges are set and the center is slightly gooey.
Cool completely in the pan before slicing into squares.
Decoration Tips:
Let the brownies cool before cutting to maintain their shiny top and fudgy interior.
Slice cleanly using a warm knife for perfect edges.
Serve on a minimalist white plate to highlight the glossy top layer.
Optional: garnish with a small cannabis leaf for presentation (where legally appropriate) or dust lightly with cocoa powder for a refined look.
Happy Baking
15. Pastel Swirled Cream Cheese Dip – light, fluffy, and perfect for parties
Ingredients:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup marshmallow fluff
1 cup whipped topping
Food coloring: pink, blue, yellow
Rainbow sprinkles for topping
Instructions:
In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, and beat again until creamy.
Fold in marshmallow fluff and whipped topping until fully combined.
Divide mixture evenly into three small bowls. Tint each with a few drops of food coloring (pink, blue, yellow) and swirl gently with a spoon.
Spoon the colored mixtures into a serving bowl, alternating colors and swirling slightly for a marble effect.
Decoration Tips:
Use a piping bag with a star tip to create a swirl of dip on top for extra height and texture.
Sprinkle rainbow nonpareils over the top for a festive finish.
Serve in a clear glass bowl to showcase the pastel swirls.
Pair with animal crackers, vanilla wafers, or fresh fruit for dipping.
Happy Baking
16. Robin’s Egg Chocolate Cake Jars – rich layers with a springtime surprise
Ingredients:
For the Chocolate Cake:
1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup warm water
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
For the Chocolate Pudding Layer:
1 (3.9 oz) box instant chocolate pudding mix
2 cups cold milk
For the Blue Whipped Topping:
1 1/2 cups whipped topping
Blue gel food coloring
For Assembly:
Crushed chocolate shavings
Mini candy eggs
Pastel sprinkles
Instructions:
Preheat oven to 350°F (175°C). Prepare cake batter by whisking dry ingredients in one bowl and wet ingredients in another. Combine and mix until smooth.
Pour batter into a greased 9×13 inch pan and bake for 25–30 minutes. Let cool completely, then cut into circles or chunks.
Prepare chocolate pudding mix with cold milk and chill until set.
Tint whipped topping with blue food coloring.
To assemble jars, layer chocolate cake, chocolate pudding, and repeat until jars are nearly full. Top with blue whipped topping and a swirl of plain whipped cream.
Decoration Tips:
Top each jar with a generous swirl of whipped cream using a piping bag.
Sprinkle chocolate shavings for a nest-like texture.
Add pastel mini eggs and colorful sprinkles to mimic robin’s eggs.
Serve jars on a white plate scattered with extra eggs for a festive spring presentation.
Happy Baking
17. Easter No-Bake Mini Swirl Cheesecakes – colorful, creamy, and festive for spring
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons sugar
For the Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping
For the Swirl:
Pink, orange, and purple gel food coloring
For Topping:
Mini candy eggs
Pastel sprinkles
Instructions:
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottoms of a greased mini muffin pan. Chill to set.
In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, then fold in whipped topping.
Divide a few spoonfuls of the filling into small bowls and tint each with food coloring.
Drop small dots of colored filling over the plain filling in each crust and swirl gently with a toothpick.
Refrigerate for 4 hours or until firm before removing from the pan.
Decoration Tips:
Top each mini cheesecake with a single candy egg for an Easter nest look.
Sprinkle with pastel nonpareils or mini confetti sprinkles for a playful touch.
Serve on a clean white plate to highlight the bright swirl colors.
Chill well before serving to keep the shape firm and swirls defined.
Happy Baking
18. Speckled Easter Egg Mousse Cups – light, fluffy, and perfectly pastel for spring celebrations
Ingredients:
1 cup crushed vanilla wafers
3 tablespoons melted butter
For the Mousse Layers:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups whipped topping
1/2 cup crushed pineapple, drained
Pink and green gel food coloring
For Topping:
Whipped topping
Speckled candy eggs
Chocolate shavings
Instructions:
Mix crushed vanilla wafers and melted butter. Press into the bottom of clear dessert cups.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in whipped topping until light and fluffy.
Divide mixture into three parts. Leave one plain and stir crushed pineapple into it.
Color the second part with pink food coloring and the third with green.
Layer the pineapple mousse on the bottom, then the pink, followed by green mousse.
Pipe whipped topping on top using a star tip.
Decoration Tips:
Place a speckled candy egg in the center of each mousse swirl.
Sprinkle dark chocolate shavings for a nest-like texture.
Serve in clear plastic or glass cups to highlight the layered colors.
Add a few candy sprinkles or pastel sugar pearls for extra charm.
Happy Baking
