These 30 Easy Summer Desserts are your ticket to sweet, sun-soaked indulgence without the fuss. With just 10 minutes of prep and 17 minutes of cooking, you’ll create treats that burst with vibrant flavors and irresistible textures. Think creamy, chilled delights, crispy golden edges, and juicy fruit-filled bites that melt in your mouth. Perfect for lazy afternoons or impromptu gatherings, these desserts are as effortless as they are delicious.
From tangy citrus tarts to velvety no-bake cheesecakes, each recipe is designed to celebrate the season’s freshest ingredients. The balance of sweet, tart, and refreshing flavors will leave your taste buds dancing. Whether you’re hosting a barbecue or simply treating yourself, these desserts are guaranteed to bring a smile. Summer has never tasted this good!
Ingredients for Lemon Cornmeal Biscuits with Strawberry Shortcake
- For the Biscuits:
- 2 cups all-purpose flour
- ¾ cup medium-grind cornmeal
- ⅓ cup cane sugar (or substitute with granulated sugar)
- 2½ teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup coconut oil, hardened and cut into small pieces (or substitute with cold butter)
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 eggs, beaten
- ¼ cup almond milk (or any milk of choice), plus extra for brushing
- Coarse sugar, for sprinkling (optional)
- For Assembly:
- 3 cups strawberries, sliced
- 2 cups whipped cream or coconut whipped cream
- Mint leaves, for garnish (optional)
Step-by-Step Instructions
- Prepare the Dough: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Using your hands, work the coconut oil into the mixture until it resembles coarse sand.
- Add Wet Ingredients: Mix in the lemon zest, lemon juice, beaten eggs, and almond milk until just combined. The dough will be moist and pliable, unlike traditional biscuit dough.
- Shape and Fold: Turn the dough onto a lightly floured piece of parchment paper. Pat it into a ½-inch-thick rectangle, fold into thirds, and pat or roll again until 1-inch thick. Freeze for 20 minutes.
- Preheat and Prep: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the Biscuits: Remove the dough from the freezer. Use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps to cut out 8 biscuits total, each 1-inch thick. Place them on the baking sheet.
- Optional Topping: Brush the tops of the biscuits with a little almond milk and sprinkle with coarse sugar, if desired.
- Bake: Bake for 16 to 18 minutes, or until the edges are golden brown.
- Assemble: Split the biscuits in half and layer with sliced strawberries, whipped cream, and a mint leaf garnish, if desired. Serve immediately and enjoy!
Creative Topping Ideas for Your Strawberry Shortcakes
While whipped cream and strawberries are classic, try adding a drizzle of chocolate ganache or a sprinkle of toasted coconut flakes for extra flair. For a tangy twist, mix a bit of balsamic glaze into your strawberries. If you’re feeling adventurous, swap the whipped cream for lemon curd or vanilla mascarpone for a richer flavor.
How to Store and Reheat Your Biscuits
Store the baked biscuits in an airtight container at room temperature for up to 2 days or freeze them for up to a month. To reheat, pop them in a 350°F oven for 5-7 minutes until warm. If frozen, let them thaw at room temperature first for best results.
Time-Saving Tips for Busy Bakers
Prep the biscuit dough the night before and keep it in the fridge, tightly wrapped in plastic. You can also slice the strawberries ahead of time and store them in the fridge with a squeeze of lemon juice to keep them fresh. Use store-bought whipped cream or coconut whipped cream to save even more time!
Recipe Variations to Mix It Up
Swap the strawberries for raspberries or blueberries for a different berry twist. For a gluten-free version, use gluten-free flour and ensure your cornmeal is certified gluten-free. If you’re not a fan of coconut oil, cold butter works just as well in the biscuit dough.
Essential Equipment for Perfect Biscuits
Make sure you have a 2½-inch round biscuit cutter for even shapes. A pastry brush is handy for brushing almond milk on top, and a microplane grater makes zesting lemons a breeze. Don’t forget parchment paper for easy cleanup and to prevent sticking!
30 Easy Summer Desserts
Ingredients
Lemon Cornmeal Biscuits
- 2 cups all-purpose flour
- 3/4 cup medium-grind cornmeal
- 1/3 cup cane sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoons sea salt
- 1/2 cup coconut oil, hardened and cut into small pieces
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 eggs, beaten
- 1/4 cup almond milk, more for brushing
- Coarse sugar, for sprinkling, optional
for assembly
- 3 cups strawberries, sliced
- 2 cups whipped cream or coconut whipped cream
- Mint leaves, optional
Instructions
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Using your hands, work the coconut oil in until the mixture resembles coarse sand. Add the lemon zest, lemon juice, eggs, and milk and mix until just combined. The dough will be more moist and pliable than traditional biscuit dough.
- Turn the dough out onto a lightly floured piece of parchment paper and pat into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until 1-inch thick. Freeze for 20 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Remove the dough from the freezer and use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps as necessary to cut out 8 1-inch thick biscuits. Place the biscuits on the baking sheet.
- If desired, brush the tops of the biscuits with a little almond milk and sprinkle with coarse sugar.
- Bake 16 to 18 minutes or until golden brown around the edges.
- Assemble the strawberry shortcakes with the biscuits, strawberries, cream, and mint, if desired.