People don’t talk about it, but July is actually one of the best months to bake. The market is overflowing with fruit that shines in everything from cobbler to shortcakes, plus there are opportunities to bake on the grill or enjoy childhood favorites outdoors. Here’s what you should bake (or in some cases, freeze!) this month.

Blueberry Shortcakes with Lime and Ginger Photography by Rick Holbrook; food styling by Kaitlin Wayne
This summer, make your shortcakes with blueberries.

1) Blueberry Shortcakes with Lime and Ginger 

Summer instantly conjures dreams of strawberry shortcakes, but this year, zig where everyone else zags and go with blueberry shortcakes instead. But these aren’t ordinary shortcakes: The addition of lime zest and ground ginger, adds sharpness that’s a welcome counterpoint to the berries’ sweetness. Another trick: The shortcakes are made with a portion of almond flour for extra tenderness.

Get the recipe: Blueberry Shortcakes with Lime and Ginger

Shop the recipe: Almond Flour 

Chocolate Chip Skillet Cookie Photography by Rick Holbrook; food styling by Kaitlin Wayne
What's better than a chocolate chip cookie? A giant chocolate chip cookie.

2) Chocolate Chip Skillet Cookie

We'd argue that few things are more crowd-pleasing than an oversized chocolate chip cookie. In summer, take it one step further by baking the cookie supreme not in the oven but on your grill. This super-sized version is baked in a skillet for extra-crispy edges and a pleasingly gooey center. To serve, cut into wedges and top with vanilla ice cream, or simply add a few scoops of ice cream to the center of the skillet, hand out spoons, and let everyone dig in.

Get the recipe: Chocolate Chip Skillet Cookie

Shop the recipe: Callebaut Semisweet Chocolate Chips

Lemon-Blueberry Streusel Pie Photograph by Mark Weinberg
This puckery pie with crunchy streusel topping is a showstopper.

3) Lemon-Blueberry Streusel Pie

If you stock your freezer with pie dough, summer fruit pie is always within reach. This single-crust beauty has a tart lemon filling, a layer of fresh blueberry compote, and, to gild the lily, some cinnamon streusel on top. Looking for a contender for your local pie contest? Here it is.

Get the recipe: Lemon-Blueberry Streusel Pie 

Shop the recipe: Pie Pan  

Sourdough Cornbread Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
If you're constantly looking for ways to use up your discard, this cormbread is for you. 

4) Sourdough Cornbread 

This humble quick bread has layers of flavor built into every step. It starts with browned butter and sourdough discard in the batter, then the whole thing gets broiled after baking to accentuate those toasty notes and give the top layer a bit of crunch.

Get the recipe: Sourdough Cornbread

Shop the recipe: Field No.8 Skillet

Homemade Strawberry Ice Cream Sandwiches Photography by Rick Holbrook; food styling by Kaitlin Wayne
Trust us, you won't want to go back to storebought. 

5) Homemade Strawberry Ice Cream Sandwiches 

Making your own ice cream sandwiches has never been easier, thanks to no-churn strawberry ice cream (yes, that means no ice cream maker is required!) and a giant slab oatmeal cookie. Once you bake a half-sheet pan-sized cookie, cut it in half, layer the no-churn ice cream in the middle, then top it with the second cookie layer. After an overnight freeze, you’ll be able to slice these into your very own, way-better-than-storebought ice cream sandwiches. 

Get the recipe: Homemade Strawberry Ice Cream Sandwiches

Shop the recipe: Half-Sheet Pan

No-Churn Frozen Yogurt Pie Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
'Tis the season for chill, no-bake recipes.

6) No-Churn Frozen Yogurt Pie 

No-churn isn’t just for ice cream, either. This creamy, dreamy no-bake dessert calls upon full-fat Greek yogurt, heavy cream, blackberries, and a press-in graham cracker crust. Chill it overnight, then slice into it to reveal a beautiful two-tone cross section. 

Get the recipe: No-Churn Frozen Yogurt Pie

Shop the recipe: King Arthur Pure Vanilla Plus

Any-Stone-Fruit Slab Pie Photography by Rick Holbrook; food styling by Kaitlin Wayne
This giant pie is for the summer fruit maximalists. 

7) Any-Stone-Fruit Slab Pie

More is more, especially when you’re talking about summer fruit pie. This slab pie, which can be made with any variety of peaches, nectarines, and plums, can surely feed a crowd (up to 20!). In this large format version, you end up with a pie that has a higher crust-to-filling ratio — perfect for pairing with a scoop of vanilla ice cream. 

Get the recipe: Any-Stone-Fruit Slab Pie

Shop the recipe: 9" x 13" pan

S’mores Icebox Cake Photography and food styling by Liz Neily
Everything you love about s'mores, straight from the freezer

8) S'mores Icebox Cake

Summer calls for the s’mores-ification of every dessert. (See: cupcakes, granola bars, mini cakes.) In this layered icebox cake, you’ll get a taste of toasted marshmallow whipped cream, nutty graham cracker, and hot fudge sauce in every bite. You won’t even miss the campfire!

Get the recipe: S’mores Icebox Cake

Shop the recipe: 9" x 4" loaf pan 

Sourdough Pie Crust Photography and food styling by Liz Neily
Make use of your discard and use it in your pie crust

9) Sourdough Pie Crust

No time to commit to a sourdough loaf this summer? Use your starter in pie crust instead. Sourdough starter, instead of water, hydrates the dough and lends the crust a slight tang. Use it for quiche or your favorite fruit pie — there are endless sweet and savory options. 

Get the recipe: Sourdough Pie Crust

Shop the recipe: White Whole Wheat Flour

New Haven-Style Pizza Photography and food styling by Liz Neily
If you can't go to New Haven to eat pizza, recreate it at home instead. 

10) New Haven-Style Pizza

While your home may not have the coal-fired oven this regional pizza calls for, this meticulously developed recipe from Martin Philip closely replicates what you’d find at iconic New Haven pizzerias like Sally’s, Modern, or Pepe’s. The crust is super-thin and minimally topped, resulting in crispiness all over the top and bottom. 

Get the recipe: New Haven-Style Pizza

Shop the recipe: Bread Steel

Miso Oatmeal Scotchies Photography and food styling by Liz Neily
Miso is the secret ingredient to these salty-sweet scotchies

11) Miso Oatmeal Scotchies

White miso might be an unexpected addition to a cookie, but it adds an umami undertone that balances the flavor of the super-sweet butterscotch chips in these cookies. Rounded out with oats and cinnamon, these chewy cookies are brimming with salty, sweet, and spiced notes.

Get the recipe: Miso Oatmeal Scotchies

Shop the recipe: King Arthur Rolled Oats and Vietnamese Cinnamon

Overhead photo of decorated bars with two types of toppings. Photography by Rick Holbrook; food styling by Kaitlin Wayne
These vibrant cookie bars can brighten up any dessert table. 

12) Raspberry-Lime Rickey Bars

This citrusy, refreshing New England highball meets raspberry in these inventive cookie bars. There’s a layer of buttery shortbread, tangy lime curd, and a final dusting of freeze-dried raspberry powder to give a pop of color and fruity flavor.

Get the recipe: Raspberry-Lime Rickey Bars

Shop the recipe: King Arthur Snow White Non-Melting Sugar

Super Easy Banoffee Pie Photography by Rick Holbrook; food styling by Kaitlin Wayne
Bonus: You won't even need to turn on your oven to make this pie

13) Super Easy Banoffee Pie 

Making a pie with bananas and toffee may sound like a time-consuming endeavor, but this no-bake dessert is surprisingly simple. Each element takes less time than you think: there’s a press-in graham cracker pie crust, a dulce de leche filling, a layer of sliced bananas, and whipped cream to top it all off.

Get the recipe: Super Easy Banoffee Pie

Shop the recipe: Pie Pan

Cover photo by Rick Holbrook; food styling by Kaitlin Wayne.

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Homemade Strawberry Ice Cream Sandwiches
Homemade Strawberry Ice Cream Sandwiches
5.0 out of 5 stars 3 Reviews
12 hrs 30 mins
16 medium (about 2" x 3") bars
Filed Under: Recipes
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About Tatiana Bautista

Tatiana Bautista is a writer, editor, and avid home baker and cook. She grew up on Long Island, New York, where her family helped instill a lifelong love of food through homestyle Toisanese dishes and weekly outings for dim sum. From a young age, she’s had an interest in baking thanks to her aunt, w...
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