48 Fourth of July desserts for a sweet Independence Day

It’s almost time to celebrate America’s independence from Great Britain — and what better way to celebrate than baking one of our best Fourth of July dessert recipes?

As we prepare for America’s birthday, it’s time to get to cooking. If you’ve already planned your main menu — featuring everything from barbecue and burgers, cocktails and canapés — today, we’ve got you covered with patriotic desserts to end your fête on a sweet note. And boy are they glorious: you’ll find easy recipes such as no-churn ice cream and icebox desserts, festive layer cakes, seasonal fruit pies and more. Whether you’re turning on the oven or making room in your freezer, keep some of our go-to baking guidelines in mind. First, utilize make-ahead dessert recipes that can be prepared in advance of your gathering and follow shortcut techniques like using store-bought crusts or pre-made puddings to save time on Independence Day. Second, remember that summer is hot. Look for recipes that are no-bake or have a cool, creamy component to round out your dessert offerings.

Whether you are in the mood for something cooling such as this Strawberry and Vanilla Ice Cream Cookie Cake or a Watermelon Dessert Pizza or want to indulge with kid-friendly Red, White and Berry Rice Cereal Treats or a Strawberry Ice Cream Pie, we’ve got something for everyone with these all-American desserts.

Red, White and Blueberry Pie by Shay Shull

Celebrate America’s birthday with this easy-to-make pie. This no-bake recipe employs a two-ingredient crust that’s far more than the sum of its parts. Just combine vanilla wafer cookies and melted butter in your food processor, then press it into a pie crust and freeze. The filling features a dual combination of vanilla and strawberry puddings, which are topped with fresh blueberries.

Strawberry Shortcake Ice Cream Squares by Frances Largeman-Roth, RDN

These ice cream squares are a nostalgic taste of the classic ice cream truck treat The secret? Use both fresh and freeze-dried strawberries — the former are arranged above the ice cream layer and the latter are incorporated into the crust and crunchy shortbread topping. FYI: These showstopping frozen treats also work well with vanilla sandwich cookies if you can’t find shortbread cookies at your local grocer.

Giant Blueberry Pop Tart by Riley Wofford

Kids and adults alike will love taking a bite out of a slice of this nostalgic homemade toaster pastry. Its crowd-friendly format feels especially fitting for a Fourth of July gathering. Here, a simple filling comes together with fresh blueberries, granulated sugar, lemon juice and salt. Pro tip: double the filling recipe and you will have leftovers for a homemade jam for toast, muffins and more.

Sunny's No-Bake Strawberry Blueberry Pie by Sunny Anderson

Sunny Anderson’s no-bake pie is an all-star dessert. The whipped cream, blueberry and strawberry toppings trio makes for a fitting Fourth of July homage. It’s the ultimate make-ahead Remember to allot about four hours after you prep the recipe to let the filling set in the fridge.

Watermelon Dessert 'Pizza' by Anna Helm Baxter

Pizza for dessert will have kids clamoring for “more please.” Plus, with only three simple steps, this is the kind of recipe youngsters can pitch in to help make. Sliced watermelon is topped with homemade whipped cream and a smattering of patriotic berries. While toasted coconut is an optional ingredient, we think it adds a great texture and mild, nutty flavor to the dessert 'za.

Eton-ish Mess by Dr. Jessica B. Harris

An “Eton Mess” refers to a dessert comprised of berries, meringue and whipped cream. This recipe, created by culinary historian Dr. Jessica B. Harris for TODAY, uses strawberries and blueberries for a patriotic pop. Pro-tip: Before breaking the meringues into small pieces, soften them in the fridge for 30 minutes.

Red, White and Blue Popsicles by Matt Abdoo

There’s nothing like a popsicle on a hot summer day. The red, white and blue layers are created with bases of strawberries, coconut milk and blueberries, respectively, for a celebratory salute to the colors of the American flag. Make sure to use silicone molds to easily release the popsicles.

Blueberry-Lemon Hand Pies with Fresh Whipped Cream by Maureen Petrosky

Blueberries and lemons are a classic summer combination. The two are combined to form the jammy filling for these easy hand pies. Add fresh lavender or mint to our homemade whipped cream recipe to make it extra memorable.

Independence Ice Cream Cake by Anna Helm Baxter

This all-American ice cream cake takes a few shortcuts. Use store-bought ice cream sandwiches as the base for this cake and layer with homemade raspberry purée and homemade whipped cream. Before serving, let this ice cream cake sit at room temperature for five to 10 minutes so you can slice it sans struggles.

Funnel Cake Ice Cream Sandwiches by Brandi Milloy

You had us at funnel cake! Make homemade funnel cakes (it’s easier than you might think!) and sandwich them with store-bought vanilla ice cream for the ultimate summer treat.

Key Lime Pie Bars by Riley Wofford

These individual bars bring Key lime pie to new heights. The contrast between the buttery graham cracker crust and the mildly tart lime filling is everything you want from this Floridian classic. The pièce de résistance? A tangy topping made with heavy cream, sour cream and lime zest.

Bourbon Pound Cake with Macerated Peaches by Kayla Hoang

If you love bourbon and peaches, consider this the pound cake to end all pound cakes. Bourbon is used in three ways: it’s folded into the cake batter, transformed into a sweet syrup that’s brushed on the warm cake and whisked into a glaze for topping. The result? Sweet and perfectly moist slices that have a touch of oakiness from the booze.

Summer Fruit Crumble by Elena Besser

We adore crumbles, a fruit dessert made with a brown sugar-streusel topping. This versatile summer recipe features a fresh fruit filling made with your choice of berries or stone fruit. While the rolled oats are optional in the topping, we highly recommend including them for a wonderfully chewy note. Whatever you do, be sure to serve this dessert with a hearty scoop of vanilla ice cream.

Red, White and Berry Rice Cereal Treats by Alejandra Ramos

Another American flag-colored trifecta to add to your Fourth of July menu. To zhuzh up this marshmallow cereal dessert, use a bit of almond extract to infuse the treats with marzipan-like flavor.

No-Bake Strawberry Tart by Aliya LeeKong

We’re always a fan of a summer dessert that doesn’t involve turning on the oven. This easy filing is made with — surprise! — mascarpone cheese, along with vanilla bean paste and whipped cream. It’s actually a velvety riff on a traditional cream recipe called crème légère, a pastry and whipped cream hybrid.

Jeni's Splendid Vanilla Ice Cream by Jeni Britton Bauer

Ice cream queen Jeni Britton Bauer shares how to make her famous vanilla ice cream at home. The founder of Jeni’s Splendid Ice Creams notes that this recipe is far from a “plain old vanilla.” Use high-quality vanilla beans and cream cheese in the ice cream base for a rich flavor and luxurious texture.

Apple Slab Pie by Becca Jacobs

There’s nothing as American as apple pie, making it the perfect dessert for Independence Day. An all-butter pie crust and a slab-style presentation is fit for a crowd.

Lemon-Lime Soda Cake by Jocelyn Delk Adams

Jocelyn Delk Adams has had this traditional soda cake recipe in her family for decades. It’s a great pick for a novice baker, as proven by the fact that Delk Adams has been making it since she was nine. The cake stays light and luscious, thanks to the inclusion of cake flour and lemon-lime soda.

No-Churn Chocolate Ice Cream by Jesse Szewczyk

You’re just a few steps away from oh-so-creamy and rich chocolate ice cream — no ice cream maker needed! Use a stand mixer or hand mixer to combine heavy cream, cocoa powder, salt, and vanilla extract before folding in sweetened condensed milk. Freeze for about eight hours before serving.

Sheet-Pan Blueberry Crisp by Kelly Vaughan

This summer fruit crisp has the perfect ratio of streusel topping to blueberry filling. It’s an easier-than-ever take on a classic dessert. Arrange a jammy berry filling on a sheet tray and top with an oat streusel.

Strawberry and Vanilla Ice Cream Cookie Cake by Samantha Seneviratne

Pre-made Lemon, Lime and Earl Grey Sablés are the base for this summer dessert. Then all you need are two pints of strawberry ice cream and vanilla ice cream to complete the “cake” portion of this dessert. To serve, top each slice with whipped cream, crumbled cookies and macerated strawberries.

Pink Lemonade Bars by Riley Wofford

Lemonade is synonymous with summer sipping. Enjoy a taste of this warm weather staple in edible form with these sweet-tart pink lemonade bars. The shortbread crust is topped with an easy lemon-raspberry filling that looks and tastes just like the real deal.

Strawberry Ice Cream Pie by Alex Guarnaschelli

Celebrity chef Alex Guarnaschelli created the perfect Fourth of July dessert in the form of this ice cream pie. “I think strawberry ice cream works best with a drizzle of aged or reduced balsamic vinegar for some grown-up acidity,” she notes of this simple way to enhance this seasonal pie. If you really want to embrace summer, top the berries with fresh basil or mint leaves.

Dylan Dreyer's Blueberry Buckle by Dylan Dreyer

TODAY’s Dylan Dreyer was introduced to blueberry buckles by her husband’s family. Now, she can’t imagine a summer dessert spread without them. The buckle is made with cake flour, which has a lower protein count than all-purpose flour, lending a fine crumb and light texture. The

Sunny's Easy Patriotic Poke Cake by Sunny Anderson

Poke cakes are an easy dessert made by poking holes into a baked cake, and pouring a liquid or filling over the top. In doing so, the cake ends up moister and even more flavorful. In this recipe from celebrity chef Sunny Anderson, you’ll use a combination of homemade strawberry sauce and an equally simple homemade blueberry sauce. Garnish with more fresh strawberries and blueberries for a festive finish.

PB S'mores Bars by Christina Tosi

This campfire-inspired dessert is inspired by a Reese’s peanut butter cup. A rich chocolate base is topped with a peanut butter and graham cracker filling, plus a duo of chopped chocolate and mini marshmallows.

All-American Summer Berry Trifle by Clodagh McKenna

Trifles may look intimidating but they’re actually extremely easy to assemble. Store-bought pound cake is used as the base for this trifle, which is layered with a mascarpone custard, fresh berries and softly whipped cream. To save time, use store-bought custard rather than making your own.

Coconut and Raspberry Sorbet by Dawn Burrell

Not to brag, but this is the ultimate summer sorbet recipe. A duo of coconut cream and coconut milk add a refreshing and mildly sweet flavor, while frozen raspberries lend a wonderful texture and hints of floral and tart notes. Be sure to use very cold ingredients when making this recipe to ensure the best texture.

Homemade Blueberry Pie by Erin Jeanne McDowell

Say goodbye to bland, runny fruit pies. This filling is juicy and flavor-packed, thanks to two entire pounds of fresh blueberries, which are tossed with sugar, lemon juice, vanilla extract and cornstarch. A flaky, all-butter pie crust holds everything together

Best Brownies by Kelly Vaughan

Brownies that manage to be both fudgy and also cakey? Check. Rich, chocolate flavor enhanced by espresso powder? You betcha. Just add summer sun and people you love for the perfect Fourth of July party.

Siri's Lemon Bars by Siri Daly

TODAY contributor Siri Daly knows how to impress a crowd with these summery lemon bars. A great way to end a barbecue or grilling extravaganza, these treats boast bright, citrus flavor without being too tart. Pro tip: line your baking dish with parchment paper to easily remove the bars after baking.

Perfect Chocolate Cupcakes with Caramel Buttercream by Jocelyn Delk Adams

What makes this chocolate cupcake better than the rest are the ingredients. Recipe developer Jocelyn Delk Adams calls for buttermilk and vegetable oil, which work in tandem to deliver a super moist bite. Want to riff on her recipe? Trade the dark chocolate drizzle for white chocolate or substitute butterscotch buttercream for caramel buttercream.

Vanilla Cupcakes with Vanilla Buttercream by Riley Wofford

When you’re looking for an understated cupcake that delivers delicious flavor, this recipe is the answer. Creaming the butter and sugar together for a few minutes helps incorporate air into this mixture, giving the crumb of the cupcake that fluffy texture you crave.

Banana Pudding by Tamron Hall

This creamy medley of vanilla pudding (from an instant mix), bananas and vanilla wafers is a crowd-pleasing recipe for your Fourth of July festivities. Top with blueberries and strawberries or raspberries for a holiday twist. For extra crunch, arrange more wafers neatly around the bowl’s perimeter.

Grown-Up S'mores by Renee Kelly

These are not your childhood s’mores. Thick-sliced applewood smoked bacon gets a thorough sprinkling of brown sugar, chile powder and black pepper before it’s cooked. It’s smooshed between two homemade chocolate chip cookies along with homemade marshmallows and chocolate ganache for an over-the-top treat.

Grilled Fruit Compote by Casey Barber

Stone fruits shine in this grilled fruit compote, which calls for a 1:1 ratio of sweet cherries and stone fruit (think: plums, peaches or nectarines). Guests can spoon this mixture over ice cream or sorbet for a refreshing summer dessert.

Make-Ahead Lemon Tart by Casey Barber

One of our favorite recipes for novice bakers, this make-ahead lemon tart is foolproof. The bright filling benefits from both lemon zest and juice for a bit of zing, plus Greek yogurt for a thick and creamy consistency. Serve at room temperature and add a bit of whipped cream to each slice, if you’d like.

Black Forest Cheesecake Brownies by Riley Wofford

Inspired by traditional Black Forest Cake, these treats feature a base of fudgy chocolate brownies topped with cheesecake.. The cherry flavor comes from pre-made cherry preserves, which are swirled into the cheesecake mixture before baking. .

No-Bake Banana Split Ice Cream Pie by Riley Wofford

Evoke nostalgic feelings with this ice cream pie inspired by an old-fashioned banana split. The cake, which is assembled in a springform pan, features alternating layers of chocolate and strawberry ice creams and sliced bananas. Garnish with whipped cream, maraschino cherries and a chocolate drizzle.

Blueberry Crumb Pie by Kayla Hoang

This pie contains everything you want from a Dutch-style blueberry pie: A flaky crust, a juicy blueberry filling and a cinnamon crumb topping you’ll be dreaming of for weeks. Recipe developer Kayla Hoang recommends baking the pie the night before serving to let it cool on a wire rack at room temperature overnight. After all, we’ll never turn down the opportunity to get ahead on party prep.

Classic Angel Food Cake by Kayla Hoang

This timeless treat can easily be dressed up for the Fourth of July using fresh blueberries, raspberries and strawberries. Since angel food cake gets its lift from aerated egg whites rather than chemical leaveners, such as baking soda or powder, it’s important to create a voluminous meringue that’s not too stiff. Another savvy tip? Cool this cloud-like cake upside-down to prevent it from collapsing in on itself.

No-Bake Lemon Icebox Pie by Jessie Sheehan

Summer is for lemon recipes. And oven-free recipes. This icebox pie manages to be both and then some — the luscious cream cheese filling makes this pie a home run. A three-ingredient shortbread cookie crust ties everything together.

Giant M&M Cookies by Kayla Hoang

You don’t need to visit a bakery-style to enjoy these over-the-top cookies. Bake homemade giant M&M cookies in your home kitchen, which are soft, chewy and studded with whole and chopped chocolate candies. Sure, you could make smaller cookies with this batter, but what fun is that?

Blueberry Galette by Kayla Hoang

Galettes are technically open-faced tarts, but you can also think of them as “rustic pies.” If this blueberry rendition is your first acquaintance with galettes, we have a feeling you’ll return to making this easy, low-fuss dessert whenever you have to put an abundance of seasonal fruit to use. We know it’s hard to resist putting a scoop of vanilla ice cream on top of each slice — so go ahead and do just that.

Cherry Galette by Kayla Hoang

And here’s one important insight from recipe developer Kayla Hoang: If you don’t have a cherry pitter, remove the pit by splitting the cherries in half with a paring knife (the way you would an avocado) and then pop the pit out by hand.

Blueberry Pie Bars by Kayla Hoang

There’s so much to love about these blueberry pie bars — starting with an oat streusel, which serves as both the base for the bars and the topping. The filling gets a lovely citrusy flavor from rubbing lemon zest in granulated sugar. Doing so releases the oils from the zest, which adds some zing and coaxes out more blueberry flavor.

No-Bake Cheesecake Bars by Kayla Hoang

We’ve never met a cheesecake bar we didn’t like. But these no-bake cheesecake bars take the cake. The filling gets a lovely flavor from vanilla bean paste, which adds a sweet contrast to other rich and tangy ingredients such as sour cream and cream cheese.

Best Strawberry Shortcakes by Kayla Hoang

When we call these the “best” strawberry shortcakes, we mean it. Ripe, juicy strawberries are tucked between flaky buttermilk biscuits. Homemade whipped cream is essential for creating the dessert’s signature pillow-y appearance.

This article was originally published on TODAY.com