Happy solstice weekend, y’all! Those of us in the Northern Hemisphere are about to have more daylight tomorrow than any other day of the year. “Winter me” (the jealous type) is looking wistfully at “summer me.”
I can’t believe June is already almost over. While I’m excited to soak up its last 10 days and, you know, be present, I’ve already started planning what I’m going to bake for my Fourth of July party.
America’s birthday, as we’ve come to know it, is one of my favorite baking holidays. When I was growing up, my parents would always host a neighborhood block party, and my mom took that as her cue to go all out. Of course, I cared only about the dessert table and the fireworks my dad bought from the back corner of the Sam’s Club parking lot.
My mom always let me help plan and execute the sweets, and allowed me to concoct the wildest, most saccharine punches that gave every kid in the cul-de-sac the zoomies. My favorite job, though, was putting together the red, white and blue sugar cookie pizza. It was usually store-bought dough patted into a round, with cream cheese frosting and whatever tessellation of berries my heart desired. I dream about it to this day.
It’s not too early for you to start dreaming up your perfect summer celebration, whether it’s for America’s 250th birthday, a World Cup game or just because your farm stand is overflowing with plump produce. These are some of my favorite bakes of the season, because whether you’re stateside or not, we’re leaning in and sharing some joy. “Winter you” would want this. Olé, olé, olé!
Red, white and royal bars
These sugar cookie bars with berries from Yossy Arefi are the grown-up version of that cookie pizza that keeps me up at night. The cookie base is absolutely an upgrade, with brown butter for depth and cream cheese for a soft crumb and a slight tang. The fluffy vanilla frosting is like a pillowy mattress topper, ready to cradle whatever fruit calls to you at the market. It’s baked in a 9-by-13-inch pan, so it’s party ready, but if you decide to go a bit rogue and turn it into a pizza, 12-year-old me would approve.
If you’re lucky enough to find ripe peaches right now, let this brown butter peach cake from Millie Peartree be your next move. Even if you can’t find great ones, the commenter Melly01 says it’s “a good way to use up any subpar peaches.” Or toss in some other fruit! The nutty brown butter base whips up in a flash — and without a mixer — making it ideal if you’re baking in a pinch. The brown sugar crumble on top gives the cake a golden crisp that plays so nicely with the buttery-soft cake. For me, the hardest decision would be whether to save any for breakfast the next day.
Double the fun
Strawberry shortcakes are a summertime staple, but so often the biscuit falls flat and all you really care about are the berries and cream. That’s not the case with these double strawberry shortcakes from Melissa Clark. There are fresh berries in both the filling and the biscuits! They’re briefly macerated to release their juices, and then drained and lightly patted dry so that the shortcakes don’t become soggy. And that leftover liquid? It gets mixed with just enough buttermilk in the dough for the most tender and strawberry-packed shortcakes you’ve ever had. Her mind!
You didn’t think I’d leave you without something to wash it all down, right? Mangonada to the rescue! I can’t think of anything more quintessentially summer than this Mexican staple adapted by Daniela Galarza. Also called chamangos, the drinks can be made with any combination of fresh, frozen or puréed mango. Tajín, a chile-lime salt, and its sister condiment chamoy provide a necessary bit of tangy spice that goes perfectly with the sweet, sweet mango. If you spike it, I won’t tell anyone (but you should!).
The Monthly Bake: Cosmic blondies
Share your photos!
They just keep getting better and better! Seeing your creativity and dedication (and pride!) has been so incredibly moving. Bob’s and Wendi’s may have actually hypnotized me … it’s rude to stare, but I can’t stop. Keep sharing them on Instagram @vaughn or send them to me by email at baketime@nytimes.com. (By submitting photos to us via email, you agree to our reader submission terms here.)
