Welcome to August, the month that marks the end of summer with beach trips and laid-back vibes. Embrace this time in the kitchen by exploring a collection of recipes that capture the essence of the season. These recipes — which include our Test Kitchen’s newest releases and lots of fruit-forward favorites — will get you fired up to hit the kitchen, even in triple-digit weather. And if you really can’t stand the heat? We’ve got several no-bake options for you too.
Photography by Danielle Sykes; food styling by Liz Neily
1) Lemon Tart with Fresh Berries
Brighten any occasion with this gorgeous lemon tart adorned with vibrant fresh berries. The zesty tang of the lemon filling harmonizes with the sweet juiciness of the berries, all atop a rich, buttery crust. This recipe is a great reason to pull out your Microplane Zester — fresh lemon zest makes an appearance in both the filling and the crust.
Get the recipe: Lemon Tart with Fresh Berries
Shop the recipe: Microplane Zester
Photography by Rick Holbrook; food styling by Kaitlin Wayne
2) No-Bake Cheesecake with Raspberry Sauce
This easy-to-make dessert combines the creamy richness of cheesecake with the sweet and tangy flavors of raspberry. Because it’s no-bake, it’s perfect for those hot, muggy August afternoons when you want to stay cool. Whether enjoyed at a backyard barbecue or a picnic in the park, this cheesecake is a hassle-free way to satisfy your sweet tooth.
Get the recipe: No-Bake Cheesecake with Raspberry Sauce
Shop the recipe: Organic Lemon Emulsion
Photography and Food Styling by Liz Neily
3) Humble Pie
This simple galette doesn’t require much fuss — you don’t even need a pie dish. Simply spread the fruit filling onto a prepared pie crust, fold the edges partially over the filling, bake, and enjoy. For an extra not-so-humble garnish, sprinkle sparkling sugar on the crust before baking.
Get the recipe: Humble Pie
Shop the recipe: Pie Filling Enhancer and Sparkling Sugar
Photography by Mark Weinberg
4) Strawberry Cream Shortbread
Light as air and served chilled, this beautiful mousse cake with a shortbread crust is just the ticket for a warm summer day. For an extra dimension of flavor, I infuse the two cups of cream in the filling with fresh basil from my herb garden before making the strawberry mousse.
Get the recipe: Strawberry Cream Shortbread
Shop the recipe: King Arthur Pure Vanilla Extract
Photography by Rick Holbrook; food styling by Kaitlin Wayne
5) Triple Chocolate Soufflé
Chocolate soufflé is a timeless dessert with a rich flavor and ethereal texture. Our version combines smooth melted semisweet and bittersweet chocolate with the depth of cocoa powder, and a hint of espresso powder enhances the chocolate flavor. Scared of soufflé? Don’t be — it’s not as hard as you think, and our recipe is meticulously tested and designed for home bakers.
Get the recipe: Triple Chocolate Soufflé
Shop the recipe: Guittard Semisweet Chocolate Wafers, Belcolade Bittersweet Chocolate Wafers, cocoa powder, and espresso powder
Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
6) Mango Float Ice Cream Cake
Stay cool and indulge in the tropical delight of this no-bake ice cream cake, which showcases the exquisite combination of mangoes, coconut, and lime. With layers of crunchy Biscoff cookies, luscious whipped cream, and juicy mangoes, this dessert is pure, creamy bliss. Simple to assemble (most of the work is done by the refrigerator), its vibrant orange swirl design will impress at any summer gathering.
Get the recipe: Mango Float Ice Cream Cake
Shop the recipe: Springform Pan and Small Offset Spatula
Photography by Danielle Sykes; food styling by Kaitlin Wayne
7) Ginger Streusel Peach Pie
When peach season arrives, this is my go-to recipe. It begins with my favorite all-butter pie crust, then is filled with succulent peaches and a delightful cream custard with an added dash of rum. To top it all off, it’s crowned with a crumbly streusel topping that includes crystallized ginger for a touch of heat.
Get the recipe: Ginger Streusel Peach Pie
Shop the recipe: Mini Diced Ginger
Photography by Rick Holbrook; food styling by Kaitlin Wayne
8) Sunken Berry Almond Cake
This tender gluten-free cake has a treasure trove of sunken berries, creating a burst of color just beneath the surface. Almond flour’s nutty flavor balances the berries’ natural sweetness, and its finely ground texture yields a moist, delicate crumb.
Get the recipe: Sunken Berry Almond Cake
Shop the recipe: Almond Flour
Photography by Kristin Teig; food styling by Liz Neily
9) No-Knead Cheese and Garlic Tomato Bread
Sun-dried tomatoes have had a resurgence as of late, and this tomato-speckled, cheesy bread is a perennial favorite. Although I’m in love with my Ankarsrum mixer, it gets a much-deserved break with this simple no-knead, no-sweat recipe.
Get the recipe: No-Knead Cheese and Garlic Tomato Bread
Shop the recipe: Semolina Flour and Pizza Seasoning
Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
10) Sweet Corn and Blueberry Coffee Cake
This Recipe of the Year variation features masa harina for a slightly nutty, buttery flavor, plus sweet juicy blueberries. If you close your eyes, you might just taste a bowl of frosted cornflakes with pops of fresh blueberries. And if (when!) you love this recipe, make sure to explore all of our coffee cake variations. And watch our own Kye Ameden teach you how to bake this special coffee cake.
Get the recipe: Sweet Corn and Blueberry Coffee Cake
Shop the recipe: Organic Masa Harina
Photography by Rick Holbrook; food styling by Kaitlin Wayne
11) Peanut Butter Cookie Fruit Cobbler
Bringing together juicy fruits and a crispy, buttery cookie topping, this recipe offers a fresh twist on fruit cobbler. With some serious PB&J vibes, it features a mix of berries with an effortless peanut butter cookie topping. Serve with a dollop of ice cream or whipped cream for an extra special touch.
Get the recipe: Peanut Butter Cookie Fruit Cobbler
Shop the recipe: Stone-Ground White Whole Wheat Flour
Photography by Rick Holbrook; food styling by Kaitlin Wayne
12) Whipped Cream Dream Cake
With its caramel-coconut topping and fudgy cocoa ripple, this cake evokes the cherished taste of Girl Scout Samoa Cookies. That’s not all that makes it special: Notably, this cake is made with only whipped cream as its main fat and liquid — no butter, oil, or even milk. This not only simplifies the baking process but also results in a delicate crumb, making it the perfect yellow cake.
Get the recipe: Whipped Cream Dream Cake
Shop the recipe: Double Dark Cocoa Blend
Photography by Rick Holbrook; food styling by Kaitlin Wayne
13) Iced Coffee Icebox Cake
Since this recipe was featured as one of our Bakes of the Week, I’ve been making it on repeat. First, it has two of my favorite ingredients: chocolate and espresso powder. Second, it’s a make-ahead marvel that improves with time. As it chills in the refrigerator, the flavors deepen, and the cookies soften, achieving a perfect balance of textures.
Get the recipe: Iced Coffee Icebox Cake
Shop the recipe: Double Dark Cocoa Blend and King Arthur Pure Vanilla Extract
Photography by Rick Holbrook; food styling by Kaitlin Wayne
14) Spiced Peach Shortcakes
This recipe combines nutmeg, allspice, bourbon, and hot honey for a touch of heat. It’s all sandwiched between biscuits made with almond flour for moist, tender texture and sparkling sugar for crunch.
Get the recipe: Spiced Peach Shortcakes
Shop the recipe: Almond Flour and Sparkling Sugar
Photography by Rick Holbrook; food styling by Kaitlin Wayne
15) Savory Spicy Corn Cake
I love this recipe for its savory muffin-like texture, cheesy goodness, and corn flavor — you get a double dose from fresh corn and masa harina. Enjoy as-is or try it my favorite way: with a dollop of sour cream, a few avocado slices, and a sprinkling of fresh herbs.
Get the recipe: Savory Spicy Corn Cake
Shop the recipe: Organic Masa Harina and Boyajian Garlic Oil
Photography by Rick Holbrook; food styling by Kaitlin Wayne
16) Tahini Praline-y Zucchini Cake
This fresh take on zucchini cake will add a “wow” factor to your summer. The walnut praline topping adds so much texture and flavor that Recipe Tester Lydia Fournier calls it “the best cake ever” and says that “everyone needs to make it.” Besides using up my zucchini at the end of the season, I adore the nutty, caramelly taste that’s highlighted in the batter and the frosting.
Get the recipe: Tahini Praline-y Zucchini Cake
Shop the recipe: Stone Ground White Whole Wheat Flour and Cloud Forest Ground Cardamom
Photography by Rick Holbrook; food styling by Kaitlin Wayne
17) Sourdough Sandwich Bread
Since moving to the South, I’ve adopted a newfound appreciation for tomato sandwiches, especially when the ripe tomato slices are tucked between tangy sourdough bread. Soft enough to sink your teeth into but sturdy enough to hold juicy tomatoes or your favorite fillings, this flavorful loaf is my new-found vessel for this classic eat-it-over-the-sink sandwich.
Get the recipe: Sourdough Sandwich Bread
Shop the recipe: Bread Flour and Baker’s Special Dry Milk
Cover photo (Mango Float Ice Cream Cake) by Rick Holbrook; food styling By Kaitlin Wayne.
