Whether you’re looking to impress guests or simply craving something sweet, these five dessert recipes are sure to hit the spot. From fruity treats to indulgent chocolate delights, there’s something for everyone. Let’s dive in!
1. Strawberry Tiramisu
Ingredients:
Strawberry Puree: 16 oz. fresh strawberries, hulled and sliced (or raspberries/blueberries)
2 Tbsp orange liqueur (e.g., Cointreau or Grand Marnier)
1 Tbsp orange juice (or lemon juice)
3 Tbsp granulated sugar
¼ cup strawberry preserves (or strawberry jam)
Strawberry Tiramisu: ½ cup granulated sugar
4 large egg yolks
1⅓ cups heavy whipping cream
16 oz. mascarpone cheese, room temperature
½ Tbsp orange zest
1 tsp vanilla extract
8 oz. fresh strawberries, hulled and sliced
24 crispy ladyfingers (Savoiardi)
Instructions:
For the Strawberry Puree: Mix sliced strawberries, orange liqueur, orange juice, and sugar in a bowl. Let stand for 15 minutes. Puree strawberry preserves and half of the strawberry/liqueur mixture in a blender until smooth.
Combine the puree with the remaining sliced strawberries and set aside.
For the Strawberry Tiramisu: Beat sugar and egg yolks with an electric mixer for 4-5 minutes until pale yellow.
In a separate bowl, whip the whipping cream until soft peaks form. Add mascarpone and orange zest, and beat until combined. Fold the mascarpone mixture into the egg yolk mixture.
Spread ⅔ cup of strawberry puree in an 8”x8” baking pan. Layer with ladyfingers, flipping them to coat all sides with puree. Spread 1 cup of mascarpone mixture on top. Repeat layers twice more.
Cover and refrigerate for at least 8 hours or overnight. Garnish with sliced strawberries before serving.
2. Lemon and Blueberry Sheet Cake
Ingredients:
1½ cups fresh blueberries
Juice and zest of 2 lemons
4 large eggs
⅓ cup lemon juice
3 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1½ cups granulated sugar
2½ cups powdered sugar
1¼ tsp salt
2 tsp vanilla extract
2 sticks (1 cup) butter
1 cup buttermilk
Instructions:
Preheat oven to 350°F. Grease a 9×13 baking dish and line with parchment paper.
Whisk together dry ingredients (flour, baking powder, baking soda, and salt) in a bowl.
Cream sugar and butter with a mixer until light and fluffy. Add eggs, vanilla, and buttermilk; mix until combined.
Add dry ingredients and mix until no streaks of flour remain. Fold in lemon juice, zest, and blueberries.
Pour batter into the prepared baking dish and bake for 40-45 minutes. Let cool completely.
For the glaze, mix powdered sugar and lemon juice. Pour over the cooled cake and let harden. Garnish with fresh fruit before serving.
3. Frozen S’more Sandwich
Ingredients:
1 (5.9-ounce) box instant chocolate pudding
2½ cups whole milk
2½ cups Cool Whip, defrosted and divided
12 graham crackers, broken in half
5 ounces cream cheese, room temperature
6 ounces marshmallow creme
Pinch of salt
Instructions:
Line a 9×13-inch baking dish with parchment paper.
Whisk pudding mix, milk, and ½ cup Cool Whip until smooth. Lay half of the graham crackers in the baking dish and spread pudding mix over them. Chill.
Beat cream cheese and marshmallow creme until smooth. Fold in remaining 2 cups Cool Whip and a pinch of salt.
Spread cream cheese mixture over the pudding layer. Top with remaining graham crackers. Cover with foil and freeze for 6 hours. Remove from freezer and cut into squares. Let sandwiches soften for 15 minutes before serving.
4. Southern Peach Cobbler
Ingredients:
Peaches: 2 bags (20 oz. each) frozen peaches
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla extract
½ tsp almond extract (optional)
½ Tbsp cinnamon
½ tsp nutmeg
2 tsp corn starch
1 tsp cream of tartar
½ stick unsalted butter, room temperature
2 Tbsp water
1 tsp lemon juice
Cobbler Topping: 2 cups flour
½ cup granulated sugar
½ cup brown sugar
2 tsp baking powder
½ tsp salt
1 stick unsalted butter, cold
¼ cup boiling hot water
1 Tbsp cinnamon, divided
3 Tbsp granulated sugar, for topping
Instructions:
Preheat oven to 375°F. Spray a 9×13 baking dish with non-stick spray.
Combine peaches, sugars, vanilla, almond extract, cinnamon, nutmeg, corn starch, cream of tartar, butter, water, and lemon juice in the dish. Cover with foil and bake for 20 minutes.
Mix flour, sugars, baking powder, salt, and ½ Tbsp cinnamon in a bowl. Work in cold butter until the mixture resembles coarse crumbs. Add hot water and stir until combined. Remove peaches from the oven. Drop spoonfuls of dough over the peaches. Mix remaining cinnamon with granulated sugar and sprinkle over the dough. Bake uncovered for 30-45 minutes until golden brown.
5. Oreo Ice Cream Cake
Ingredients:
40 Oreo cookies, crushed
4 Tbsp unsalted butter, melted
1.75 quarts Cookies ‘n Cream ice cream, softened
24 oz jar hot fudge, warm
8 oz whipped topping, thawed
Instructions:
Mix ⅔ cup crushed Oreos with melted butter. Press into a 13×9” dish. Spread softened ice cream over the crust and freeze for 2-3 hours. Drizzle warm fudge over ice cream and freeze for 1 hour.
Spread whipped topping over the fudge layer and sprinkle with remaining crushed Oreos. Freeze for 3-4 hours or overnight before serving.
These delightful desserts are perfect for any occasion, from summer picnics to holiday gatherings. Enjoy!