Summer is the perfect time to indulge in refreshing and delightful desserts that help beat the heat. Whether you’re hosting a barbecue, planning a picnic, or simply craving something sweet on a sunny day, these tips on summer desserts will inspire you to create mouthwatering treats. From utilizing seasonal fruits to experimenting with chilled pies and tarts, this article covers various tips to make your summer desserts a hit. So, put on your chef’s hat, and let’s dive into the world of summer sweets!
Pineapple Pudding Cake
We love making this easy pineapple sunshine cake in the summertime. It’s so cool and refreshing that it never lasts very long!
Ingredients
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- 1 package (9 ounces) yellow cake mix
- 1-1/2 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 package (8 ounces) reduced-fat cream cheese
- 1 can (20 ounces) unsweetened crushed pineapple, well drained
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1/4 cup chopped walnuts, toasted
- 20 maraschino cherries, well drained
Instructions
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- Preheat oven to 350. Prepare cake mix batter according to package directions; pour into a greased 13×9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack.
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set.
- In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving
Peach Sorbet Delight
It’s a favorite of the summer! This 4 Ingredient Peach Sorbet is so easy to make, a great way to use those fresh summer peaches, and makes a delicious healthy summer treat!
Note: Give the peaches at least 3-4 hrs to freeze before you blend and be sure to blend until smooth.
Ingredients:
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- 6 fresh peaches
- 1/2 cup of sugar
- Juice from half a lemon
- pinch kosher salt
- Peel and pit the peaches. Freeze until they are firm.*
Instructions:
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- In a food processor, add frozen peaches, sugar, salt, and lemon juice and blend until creamy.
- Transfer to a loaf pan (or other freezer-safe container) and freeze (4 hrs to three days).
Key Lime Bars
Ingredients:
Cookie Base:
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- 2 cups vanilla wafer cookies, finely ground (250 g)
- 5 tbsp unsalted butter, melted
- 2 tbsp light brown sugar
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Key Lime Pie Filling:
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- 1 tbsp lime zest, packed (6–7 key limes)
- 5 large egg yolks
- 22 ounces sweetened condensed milk (1 14-ounce can and 3/4 cup from 2nd can)
- 1 cup freshly squeezed lime juice
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Whipped Cream Topping:
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- 1 cup heavy whipping cream
- 2 tbsp confectioners sugar
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Instructions:
Cookie Base:
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- Adjust oven rack to middle position. Preheat oven to 350˚ F.
- Line bottom and sides of 8×8 inch pan with parchment paper. Allow parchment to hang over the sides about 2 inches. Set aside.
- Grind the vanilla wafer cookies in a food processor until mixture resembles fine crumbs.
- Mix together finely ground vanilla wafer cookies, melted butter and brown sugar in a medium bowl. The texture should be similar to wet sand.
- Transfer the cookie mixture into the pan. Using the flat part of a spatula, press the cookie crumbs evenly into the square pan. Bake for 13-15 minutes.
- Remove from oven. Set aside and let cool for 30 minutes.
Key Lime Pie Filling:
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- In a large bowl, add the egg yolks and zest. Beat with a hand mixer on medium for 4-5 minutes, until the eggs lighten in color and thicken in texture.
- Add the sweetened condensed milk and continue to beat on medium for another 3 minutes. Whisk in the lime juice.
- Pour the filling on top of the cooled cookie base. Place in the oven for 15-17 minutes until the filling is set but the filling will still wiggle as a whole when you gently shake the pan. Remove from the oven and let it cool for 30 minutes. Once cooled, place in the refrigerator for 3 hours or overnight.
Whipped Cream Topping:
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- In a large bowl, use a hand mixer to beat the heavy whipping cream and sugar until firm peaks form. Remove from the mixer and finish mixing by hand with a whisk. Do not over mix.
- Spread whipped cream on top of the key lime custard. Use an offset spatula to spread evenly. Chill for 20 minutes. Use the parchment overhang to remove the bars from pan. Use a sharp knife to slice into squares. For best results, clean the knife with warm water and dry with a clean towel between each slice.
Store bars tightly covered in the refrigerator. May be frozen.
No-Bake Strawberry Delight
Strawberry Delight is a layered dessert with a graham cracker base, fresh strawberries, no-bake cheesecake and homemade whipped cream.
Ingredients:
Crust:
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- 2 cups graham cracker crumbs
- ½ cup unsalted butter
Filling:
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- 2 lbs fresh strawberries, washed and dried
- 16 ounces full-fat cream cheese at room temperature
- ¼ cup granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 2 tbsp strawberry Jello mix
Topping
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- 1 cup heavy whipping cream
- ½ cup powdered sugar
Instructions:
Crust:
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- Grind the graham crackers into a fine crumb using a food processor or blender. Combine with melted butter and stir until the crackers are coated. Press into a 9×9 pan. Refrigerate the crust while you prepare the remaining ingredients.
Filling:
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- Wash and dry all the strawberries, and remove stems. Slice 1 cup of strawberries into small pieces, about the size of a dime. Then chop the rest lengthwise. Pat dry with a paper towel.
- Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set it aside.
- Beat the cream cheese, sugar, lemon juice and vanilla extract and beat until it’s smooth and free of lumps. Then mix in the prepared whipped cream, and stir with a spatula until it’s well mixed.
- Divide the mixture in half. To one half, add the strawberry jello and 1 cup of finely chopped berries, and stir until combined.
Assembly:
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- Layer the sliced strawberries over the graham cracker crust, overlapping and filling the gaps.
- Spread the cheesecake filling over top of the strawberries, followed by the strawberry cheesecake filling.
- Prepare the second batch of whipped cream as instructed above. Spread evenly over top. Cover with plastic wrap and chill for 4-6 hours until serving.