31 summer cake recipes

Angel food ice cream cake layered with vanilla ice cream and topped with sweetened fresh strawberries. A no-bake summer dessert that serves a crowd of 15 in 15 minutes of active prep.

Grilled angel food cake with skewered nectarines basted in a lemon-sugar glaze, served alongside fresh blueberries for a light summer dessert straight off the grill.

Fat-free strawberry shortcake built on a cloud-light angel food cake, layered with fresh sliced strawberries and whipped topping. A guilt-free summer dessert with classic flavors.

No-bake frozen blueberry ice cream cake with a cookies-and-cream crumb base, layered vanilla ice cream, and blueberry pie filling. A summer dessert that freezes firm in 2 hours.

A classic Baltimore sheet cake with a soft, simple batter topped with rows of fresh peach slices, cinnamon sugar, and melted butter. This old-school Mid-Atlantic bakery favorite is summer in every bite.

Fresh tart cherry pie with a flaky double crust and just five ingredients. Summer baking at its most honest, no canned filling required.

Cherry jam simmers pitted sweet cherries with sugar into a thick, glossy preserve in just two ingredients. A classic small-batch summer canning project, no commercial pectin needed.

Granny's boiled fruit cake: an old-fashioned eggless, butterless loaf made by simmering raisins with sugar and shortening, then folding into spiced flour. Plump, moist and Christmas-ready.

This is another very normal dish that Korean people eat all the time, here the rice cake is nothing to do with dessert, it's a plain small patty or stick that is made of rice, normally simmered with stock, Korean chili sauce, cabbage and chilies. It soak all the delicious flavor, a classic and tasty Korean dish.

Quick sweet pickles for canning, eight pounds of cucumbers in a sugar-vinegar brine spiced with allspice, celery seed, and mustard seed. A big-batch summer canning project.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Simple walnut raisin cake with brown sugar and warm spices, simmered then baked low and slow for moist tender squares ready in an hour.

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Chocolate raisin snacking cake with cocoa, cinnamon, and chopped nuts, made in one saucepan. Raisins get simmered first to plump them up, and the warm cooking liquid goes right into the batter.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.