A cheesecake tart with a graham cracker crust and assorted fresh berries on top, a dish of honey, and some berries and forks around it.
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Ah, July Fourth. A day when fireworks light up the sky and cholesterol levels skyrocket at the table. The One–a man of great style with a bottomless pit for a stomach–and I love to entertain (and eat) on Independence Day.

Every year, he hauls out the stars-and-stripe napkins, the red and blue Fiesta plates, and our equally colorful glasses and tablecloth.

While he’s out there on the patio primping patriotically, I’m inside doing my best Betsy Ross-cum-Martha Washington making the meal. Being a baker first and foremost, I always start with dessert. I confess I’ve never made a strawberry-blueberry flag cake. There’s nothing wrong with it, but I like to zero in on a singular flavor and amplify the hell out of it.

Like the strawberry icebox cake, which I swear–I SWEAR–you’ll become addicted to after one bite. Or the super-luxe blueberry custard pie–made all the better if you can get your hands on Maine blueberries. Or the red wine (*hic*) cherry cheesecake bars. (Oh, that Philly Brand Cream Cheese never had it so good.)

To my fellow Americans, I wish you all a happy, tasty, and meaningful July Fourth.

David Leite's handwritten signature of 'David.'
A red, white, and blue tart with a graham cracker crust, cream cheese filling, and raspberries, blueberries, and blackberry on top
fahrwasser
1 of 10

Red, White, and Blue Tart

This red, white, and blue tart is an easy dessert made with a graham cracker crust, cheesecake filling, and a berry topping. It's a perfect 4th of July dessert.
A white old-fashioned coconut cake with 7-minute frosting topped sprinkled with shredded coconut on a glass cake stand.
David Leite
2 of 10

Old-Fashioned Coconut Cake

This traditional coconut layer cake is made up of delicate, moist vanilla cake layers, creamy coconut filling, and a fluffy meringue frosting. On top is a sprinkling of shredded coconut. An excellent cake for any celebration.

This coconut layer cake was absolutely fantastic! And, it was actually easy to put together. Initially reading the recipe I was a bit intimidated, as layer cakes are not my often go-to, but hubby loves loves loves coconut cake so I wanted to give it a go. I’m SO glad I was brave enough to do it! Turned out perfect!

Joan H.
A rectangular fresh cherry tart with cream cheese filling on a white surface with a knife and a small bowl of jam on the side.
Joanie Simon
3 of 10

Fresh Cherry Tart with Cream Cheese Filling

At first glance, the addition of citrus may seem unusual, but the added lemon or lime in the crust pairs beautifully with the almond and fresh cherry flavors.
A serving of strawberry icebox cake on a plate with sliced strawberries and a spoon on the side.
David Leite
4 of 10

Easy Strawberry Icebox Cake

Thin layers of strawberry puree, homemade whipped cream, and vanilla wafers make this easy no-bake icebox cake a classic that you'll want to make all summer long.

This was a huge hit at my house. Even my daughter-in-law, who never takes seconds of dessert, asked for seconds.

It was so easy to make, too. And I love that you can make it way ahead of time and throw it in the fridge until serving time. Thanks for this recipe!

amy
A slab of red wine cherry cheesecake bars cut into squares.
Sarah Kieffer
5 of 10

Red Wine Cherry Cheesecake Bars

These red wine cherry cheesecake bars are made with a graham cracker crust, cheesecake filling, and boozy cherry swirl. Sorta like your fave diner dessert but with a little sass and sophistication tossed in for good measure. You’re welcome.
Two-thirds of a blueberry custard pie in a pie plate, with 2 dessert plates with a slice of pie on them, one with a fork and a bite missing.
Chiyo Ueyama
6 of 10

Blueberry Custard Pie

This easy blueberry custard pie combines a creamy, custardy filling with ripe, juicy blueberries. The sweet filling is baked in a pie crust and you can even swap in a store-bought one if you'd like.
Six coconut milk popsicles on a platter filled with ice.
Angie Zoobkoff
7 of 10

Coconut Popsicles

These coconut popsicles are homemade with coconut milk, sugar, and vanilla bean. Easy. Creamy. Healthy. Dairy-free. Vegan. And no artificial anything. Just unadulterated loveliness. Here’s how to make them.

Oh my goodness! My new favorite dessert! It is so creamy, and coconutty. Will totally make again.

Avery
Two white bowls filled with strawberry blueberry cobbler and topped with ice cream.
Joy Wilson
8 of 10

Joy the Baker’s Strawberry Blueberry Cobbler

This cobbler topping is essentially a sugar cookie atop bubbling juicy fruit. Crisp but soft, flavored with browned butter and brown sugar. It’s the easiest way to cobbler with whatever fresh fruit you have on hand. 
A rectangular blueberry mascarpone tart with one slice cut from the end and a bowl of blueberries on the side.
Con Poulos
9 of 10

Blueberry Mascarpone Tart

This blueberry mascarpone tart from Donna Hay screams sunshine. A sweet pastry crust is filled with sweetened lemony mascarpone cheese and topped with fresh blueberries.

I made this dessert for a birthday last week and it was sooooo good and very well received (the mascarpone filling held birthday candles perfectly). It was so easy yet so delicious and a lovely presentation.

Tannis
A raspberry crostata--a rustic tart with the crust folded over a filling of raspberries--on a sheet of parchment.
Christina Lane
10 of 10

Raspberry Crostata

This raspberry crostata is made with fresh raspberries and an easy peasy pie crust that’s folded over the fruit. Simple, rustic, and fast. The perfect dessert when it’s just the two of you.

Summer Dessert FAQs

How many desserts should I serve at my fourth of july party?

It depends on how many people you’re serving, of course. A good rule of thumb is one dessert for every 5 to 6 guests.

can you suggest some desserts that can be made in advance?

Definitely! Frozen desserts, such as an icebox cake or a strawberry ice cream pie are a great choice for making in advance since they need time to freeze and can be stashed in the freezer for several days before serving.

what’s the best way to store desserts?

Cooked pies, crisps, and cobblers can usually be stored at room temperature for up to 3 days. If your home is very warm, consider keeping the desserts in the refrigerator to avoid spoil them.

Desserts made with cream or other dairy should be stored, covered, in the refrigerator for up to 4 days.

Frozen desserts should always be stored in the freezer until just before serving.

What are your favorite patriotic desserts to serve on July 4th, or at your summer cookout? Are you a fan of sweet summer fruit pies and tarts, or do you prefer icy frozen treats? Let me know in a comment below.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Read More About Me

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