Food & Cooking Recipes Dessert & Treats Recipes 6 All-Time Classic American Summer Desserts—With a Twist These stunning sweets just might be the best things you eat all season. By Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years. Editorial Guidelines Updated on June 13, 2023 Close Photo: Christopher Testani In the great ball game of warm-weather desserts, these classic recipes are home runs. They take full advantage of the season's fruit, and please crowds with a doubleheader of nostalgia and newness. Most can be made ahead of time, some as long as a week ahead, so you don't miss out on any afternoon fun. Summer Fruit Desserts You Can Make with Five Ingredients or Less 01 of 06 Peach Lattice Pie Christopher Testani Pie is a year round favorite but peach pie, it's a summer special. This charming lattice-topped number has a super-silky texture inside, our secret is peeling the fruit. The crust is our extra-flaky recipe and to preserve its shape and ensure a superior flake, be sure to keep the pie chilled before baking—that way, the butter in the dough melts only when it hits the oven. View Recipe 02 of 06 Key-Lime Mousse Pie Christopher Testani Another grand slam dessert, this modern riff on the Key-lime pie is an all-round winner. The whipped cream-lime curd filling tastes like a tart Creamsicle. It goes into a baked crust of crushed spice cookies, gets a shower of lime zest, and chills in the fridge, you can make it up to 12 hours ahead. View Recipe 03 of 06 Red-Velvet Ice Cream Sandwiches Christopher Testani Red-velvet cake got its name from its maroon color (courtesy of the natural cocoa used in early recipes) and soft, delicate crumb. Here, it transforms an ice cream sandwich. Bake the cake first, then, once it's cool, slice it in half, layer in softened store-bought ice cream, and freeze for at least eight hours. Prior to serving, cut it into rectangles and freeze them to set, then dunk both sides in melted bittersweet chocolate, freezing again after each coating. Then, enjoy blissful bites of crunchy shell, rich cake, and cool creaminess. View Recipe 04 of 06 Strawberry Shortcakes Christopher Testani In a radical move, instead of the usual biscuit, this take on the beloved sweet is built with individual cakes inspired by the minis sold at the supermarket alongside strawberries this time of year. Our one-bowl cupcake batter is easy-peasy, bake it in a muffin-top or cupcake pan, and once they've cooled, slice the cakes horizontally and fill them with macerated strawberries and whisked cream. The result is perfection on a plate. View Recipe 05 of 06 Sour-Cherry Cobbler Christopher Testani Warm, buttery cake meets bright, tangy sour cherries in this easy take on an American classic. With a nod to the dessert's humble roots with 17th century settlers, it's made in a cast-iron skillet. As it bakes, the fruit drops down and the cake rises up, creating a lovely intermingling of sweet and tart that tastes even better with a scoop of vanilla ice cream. View Recipe 06 of 06 Blueberry-Cheesecake Icebox Cake Christopher Testani This regal no-bake dessert gets its showstopping looks from the genius technique of layering graham crackers vertically, rather than the usual horizontal take. There's a lemony cream-cheese mixture and a blueberry filling holding the crackers in place. And yes, it's make-ahead as this beauty needs time to freeze till firm. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit