3 Classic Summer Baking Recipes You’ll Want to Make

After a year of isolation, this summer is one to celebrate.  We’re finally back to hosting lazy weekend brunches and gathering with families and friends for backyard barbecues.  Be sure these much-needed events end on a sweet note with one (or more) of our classic summer baking recipes.

Designed to keep prep work to a minimum while maximizing flavor, each of these dishes will wow your guests - so make sure to let them know to save room for dessert!  Pick up the ingredients for these sweet treats along with flowers, ice, and everything else for your summer parties at your local Harris Teeter.

Gluten-Free Summer Strawberry Cake

Ensure no one misses out on dessert with this tasty and gluten-free Summer Strawberry Cake.  Studded with strawberries and drizzled with jam, this cake tastes best same day.  But don’t worry, leftovers aren’t likely!

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 9-12 servings


  • 8 oz. strawberries, hulled and sliced lengthwise
  • 3 Tbsp. plus 1 cup Harris Teeter Granulated Sugar, plus more for pan
  • 1 tsp. salt
  • ¾ cup Harris Teeter Extra Virgin Olive Oil
  • 1 ½ cup Simple Truth Organic Gluten-Free All Purpose Mix
  • ½ cups Simple Truth Organic Gluten-Free Cornbread Mix
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 3 large Harris Teeter Eggs
  • 2 large Harris Teeter Egg Yolks
  • ½ cup plus 2 Tbsp. Harris Teeter Regular Sour Cream
  • 3 Tbsp. fresh lemon juice
  • 2 lemons, zested
  • 2 tsp. Harris Teeter Vanilla Extract
  • ½ cup Private Selection Strawberry Preserves


  1. Preheat oven to 350 degrees Fahrenheit.  In a medium bowl, toss strawberries with 1 Tbsp. sugar and a pinch of salt.  Let sit until ready to use.

  2. Spray a 9x13 pan with cooking spray.  Line with parchment paper, leaving on overhang on long sides.  Spray again with cooking spray and sprinkle lightly with sugar.  

  3. In a medium bowl, whisk All-Purpose Mix with Cornbread mix, baking soda, 1 cup sugar, and 1 tsp. salt in a bowl.  In a second large bowl, combine eggs, egg yolks, sour cream lemon zest, lemon juice and vanilla.  Add dry ingredients to wet ingredients and stir until just combined.  Gradually pour in the olive oil until the batter becomes smooth.

  4. Pour batter into the prepared pan.  Dollop the jam along the top of the batter then use a knife to gently swirl into the cake.

  5. Arrange the strawberries on top of the cake, tightly together.  They will spread out as the cake bakes.  Sprinkle with the remaining 2 Tbsp. sugar.

  6. Bake cake until a toothpick inserted in the center comes out clean, about 40-45 minutes.  Let cool before slicing.  

  7. Serve with whipped cream and additional berries, if desired.

Lemon Coconut Custard Pie

This bright and flavorful pie has a hint of the tropics thanks to the toasted coconut.  Make this Lemon Coconut Custard Pie when on a family beach trip or enjoy at a poolside meal!

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 20 minutes
  • Yield: 8 servings


  • 1 Frozen Harris Teeter Deep Dish Pie Crust
  • 2 Tbsp. Harris Teeter All Purpose Flour
  • 2 large Harris Teeter Eggs
  • ¼ cup Simple Truth Liquid Coconut Oil
  • 1 ¼ cups Harris Teeter Half & Half
  • 1 ¼ cups 
  • ¾ cup Harris Teeter Granulated Sugar
  • 2 lemons, zested
  • 1 ½ Tbsp. Harris Teeter Lemon Juice
  • ½ cup Harris Teeter Heavy Cream
  • 1 tsp. Harris Teeter Vanilla Extract


  1. Preheat oven to 350 degrees Fahrenheit.  

  2. Whisk eggs in a large bowl.   Pour in the coconut oil, half and half, 1 ¼ cups coconut, sugar, flour, lemon juice and all but ½ tsp. of the zest.  Pour into the crust.

  3. Bake until the filling is set, and the crust is golden brown, about 50-55 minutes.  If the pie begins to brown too quickly, tent it with foil.  

  4. Cool completely, 1-2 hours.

  5. Meanwhile, beat the cream and vanilla in a large bowl with a mixer until soft peaks form.  

  6. Spoon the whipped cream onto the cooled pie and top with golden coconut and reserved lemon zest.  

Double Chocolate Mug Cake

Reminiscent of a hot brownie sundae or lava cake, this ooey-gooey chocolate treat is a must-make recipe when you need a sweet treat with hardly any effort.  Serve our Double Chocolate Mug Cake warm with a scoop of ice cream.  

  • Prep Time: 2 ½ minutes
  • Cook Time: 90 seconds
  • Total Time: 4 minutes
  • Yield: 1 serving


  • ¼ cup Harris Teeter All-Purpose Flour
  • 2 Tbsp. Simple Truth Organic Dutched Cocoa Powder
  • ¼ tsp. Harris Teeter Baking Powder
  • 2 Tbsp. Harris Teeter Granulated Sugar
  • Pinch of salt
  • ¼ cup plus 1 Tbsp. Harris Teeter Milk
  • 2 Tbsp. Harris Teeter Vegetable Oil
  • 1 Tbsp. Simple Truth Organic Semisweet Chocolate Chips, chopped
  • Serve with: Private Selection Ice Cream


  1. Whisk dry ingredients together in a bowl.  Add milk and vegetable oil and stir until smooth.  

  2. Pour into a 14 ounce microwave-safe mug.  

  3. Sprinkle with chopped chocolate chips.

  4. Microwave 60 seconds – 90 seconds or until puffy with a dry look on top.  

  5. Remove from heat and top with ice cream, if desired.

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.