Desserts in Spring are made with light textures and have a fresh feeling because they are made with spring fruits and herbs. It is time for fresh rhubarb, citrus, berries, and garden mint. Just thinking about the first dessert of the season makes me want to get out my chilled bowl and tart pan!
These ideas combine some no-bake and a few weekend baking projects. Pick one for a potluck, a picnic, or just to relax at home with a piece.
Contents
- 1) Strawberry Shortcake
- 2) Lemon Bars
- 3) Rhubarb Crisp
- 4) Berry Pavlova
- 5) Carrot Cake
- 6) Coconut Cream Pie
- 7) Key Lime Pie
- 8) Classic Cheesecake
- 9) Angel Food Cake
- 10) Lemon Loaf
- 11) Strawberry Rhubarb Pie
- 12) Blueberry Muffins
- 13) Berry Trifle
- 14) Strawberry Pretzel Dessert
- 15) Lemon Meringue Pie
- 16) Strawberry Icebox Cake
- 17) Lemon Sorbet
- 18) Strawberry Popsicles
- 19) Lavender Panna Cotta
- 20) Peach Cobbler
- 21) Raspberry Tart
- 22) Eton Mess
- 23) Lemon Cookies
- 24) Chamomile Cake
- 25) Strawberry Galette
- 26) Lemon Cake
- 27) Vanilla Pots De Crème
- 28) Berry Bars
- 29) Blueberry Bundt Cake
- 30) Strawberry Mousse
- 31) Mint Chip Ice Cream
- 32) Coconut Macaroons
- 33) Orange Tart
1) Strawberry Shortcake
Strawberry shortcake is hard to beat once berries start tasting like themselves again.
You can use biscuit style, which is a bit more tender and buttery, or use a sponge cake style if you want a lighter option. Allow your strawberries to sit with some sugar to get a bit more juicy and saucy. Assemble right before serving to keep the cake fluffy.
2) Lemon Bars
Lemon bars bring that clean, sunny flavor that feels made for spring.
The best cookies find a way to offer both a sturdy buttery crust that doesn’t fall apart and a filling that is just the right amount of tart. Make sure to chill them really well before cutting so they have sharp edges. A light dusting of powdered sugar is a classic touch, but if you like the cookies a little more tangy, you can skip it.
3) Rhubarb Crisp
The crunchy sweet topping is a great match for rhubarb’s tartness. For really tart rhubarb, try softening the flavor with a little orange zest or a few strawberries. Bake until the fruit bubbles and the crumble turns a deep golden brown. For serving the crispness of the topping adjacent to the filling is better heated.
4) Berry Pavlova
Pavlova looks fancy, but it’s mostly about timing and a gentle oven.
You want the shell to snap apart easily and leave a soft center. To do this, add a layer of whipped cream with a little sweetness to it, and a layer of your favorite berries. It feels especially nice for spring gatherings because it is light, even after a big meal.
5) Carrot Cake
Holiday tables and springtime brunches are perfect occasions to make some carrot cake! The grated carrots keep the cake moist and combined with the warm spices, make it a real cozy treat.
Cream cheese frosting is the go to option as it has a nice tang that compliments the cake. You can also add some toasted nuts to give the frosting some texture. If you prefer to keep things simple, you can go for a smooth finish.
6) Coconut Cream Pie
Even if you’re in your own kitchen, you can enjoy the flavors of a tropical paradise with coconut cream pie. It is the flaky crust and the silky smooth custard filling that do the most work in constructing this dessert. The addition of toasted coconut on top gives it a nice nutty finish that isn’t overly sweet. Make sure you cool it completely so the slices stay neat and tidy on the plate!
7) Key Lime Pie
Key lime pie is zesty, smooth, and has a sweet yet tangy flavor. Because this recipe uses sweetened condensed milk, the zing of the lime is crucial. Make sure to let the filling set-up in the fridge. If you’d like a softer, rounder finish, go ahead and add some whipped cream.
8) Classic Cheesecake
Berries mixed into a cheesecake makes it feel lighter, closer to a springtime dessert. A sauce made with simmered strawberries or raspberries adds a nice pop of color and a bit of tartness to the dish.
When making the cheesecake, you can either bake it very slowly (to reduce or eliminate lots of surface cracks), or if the cracks show, you can cover them with fruit to hide the imperfections. For neat, clean slices, chill the cheesecake overnight.
9) Angel Food Cake
Angel food cake is good for spring afternoons because it is light and fluffy. Because sugar and egg whites make this cake, a clean mixing bowl and steady mixing are very important. For the best experience, enjoy with fresh strawberries or an easy strawberry sauce. The cake can also be used as a good base for layered desserts in a trifle bowl.
10) Lemon Loaf
Lemon poppy seed loaf is a low-stress bake that feels right for spring breakfasts and coffee breaks.
The lemony glaze gives it some moisture and a fresh pop. If you take care of your leftovers, they can stay soft for a number of days.
11) Strawberry Rhubarb Pie
Strawberry rhubarb pie is a spring classic with its combination of sweet and tart. The filling is jammy and fresh as long as you don’t add too much sugar. A lattice pie crust is always fun because you can see the filling and it helps steam escape while creating a cute look for your dessert table. Be sure to let it cool before slicing or the filling will run out.
12) Blueberry Muffins
Springtime is muffin time! The bright flavors of the season swells the joy of picking the fresh blueberries straight from the bush, but in the case of lemons, it leaves the taste of citrus muffins.
The addition of zest is key to lift your lemon; not drown it in sugar. Use fresh blueberries when possible. If you need to use frozen berries be sure to fold them in gently, so they don’t turn your batter into blueberry soup. The little sprinkle of sugar on top makes the crunchy sugar domed tops crunch even better.
13) Berry Trifle
A berry trifle is great for a party because it looks nice and makes a lot of servings. Get a big bowl and layer it with your choice of cake or ladyfingers, cream, and fruit. Repeat these layers until the bowl is full. To let the layers calm down, put it in the fridge for a bit. To now stay with the theme, separate some of the berries for topping.
14) Strawberry Pretzel Dessert
A favorite from our past pot lucks, this dessert is an amazing combination of sweet, salty, crunchy, and creamy. The pretzel crust gives a nice salty flavor, especially when paired with the creamy layer and fruity toppings.
Make sure to let the crust cool completely to keep the creamy layer from mixing in with the crust. Chill the completed dessert so that you can cut nice, clean squares.
15) Lemon Meringue Pie
In a positive light, lemon meringue pie could be seen as excessive. Crowned by glossy meringue peaks, the key to the pie is a filling that is smooth and tart. For a classic touch and a hint of caramelization, the top can be lightly toasted. To preserve the pie’s layers, cut with a warm, clean knife.
16) Strawberry Icebox Cake
Icebox cake is the definition of low effort with high payoff.
Strawberry slices and whipped cream? Grab some wafer cookies or graham crackers and you’re good to go! By morning the whipped cream has turned the cookies into a cake-like creation! It best dessert to prep for a busy weekend!
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17) Lemon Sorbet
Lemon sorbet is so refreshing after a big meal. You can use an ice cream maker to make sorbet, or if you don’t have one use the no-churn method, which is stirring the mixture every once in a while while it freezes. To give it a better and sharper flavor use fresh lemon juice. There is an intensity to the lemon flavor, so serve in small scoops.
18) Strawberry Popsicles
Making popsicles out of spring fruit is a fun way to prepare a snack and also treat yourself. You can freeze strawberry lemonade (or lemon juice and simple syrup) into molds. If you want them to be a smoother texture, you can strain them, but if you want more bites of fruit leave it chunky. They are especially handy to have when it starts getting warmer out.
19) Lavender Panna Cotta
Panna cotta is a nice dessert that is easy to make. If you want, you can add some culinary lavender for a light touch of flavor. Be careful with how much lavender you add though, using too much can make the dessert taste like perfume.
Honey goes nicely with lavender and works even better for this dessert because it adds some complexity and also sweetens it. You can relax while the timer goes off, and when it does, take the mold off, or you can even just serve it right from the container.
20) Peach Cobbler
Depending on where you live, peaches might not be at peak yet, but frozen peaches can still make a lovely cobbler.
Underneath the butter layer lies a rich and syrupy fruit filling. If you want it to taste a little warmer, feel free to add a sprinkle of cinnamon or ginger. For maximum crispiness, on the edges, serve it warm.
21) Raspberry Tart
Bright fruits and soft almond flavors blend seamlessly in this tart. Also, the sweetness and slight moderation in tenderness and richness of the frangipane will pair beautifully with the tartness of the raspberries. A simple crust will yield a structured, easy-to-slice end product. If you need a dessert with a posh finish that doesn’t require elaborate piping, this is a great choice.
22) Eton Mess
Eton mess is a good dessert to celebrate with. It has crunchy meringues mixed with whipped cream and strawberries (or other types of berries). To get the best texture, it should be served immediately.
23) Lemon Cookies
These cookies stay soft and cake-like for at least a day or two after baking due to the ricotta. A lively, fresh flavor comes from the lemon zest and juice, and adds a nice touch without weighing the flavor down. A light coating adds a sweet shell. Additionally, they are easy to transport, making them great for sharing.
24) Chamomile Cake
The flavor of chamomile tea cake is nice and gentle. It’s good for spring days. When you make the batter or glaze, be sure to steep the chamomile tea really strongly because it will make a big difference in flavor. It’ll help you balance the sweetness because you want the floral flavors to come out. This is the type of cake people eat slice after slice without saying a word.
25) Strawberry Galette
Great thing about galettes is you don’t have to worry about stress pie shapes. You can just roll out the dough and put the strawberries on top. Then just fold the dough around the fruit. Sprinkling a little cornstarch will help so the juices don’t spill everywhere. You can serve it warm or just at room temperature. Whipped cream goes great with it if you want to add some.
26) Lemon Cake
The cake has a unique moisture to it, and a softness that is almost plush. The lemon brightens it up and keeps it springtime friendly, especially when a bit of zest is added to the batter. Use a fruity olive oil that you like, as you will taste it. It is lovely on its own, and even better with some berries alongside it.
27) Vanilla Pots De Crème
The small serving size keeps pots de crème light and spring-like despite their richness and custard-like consistency. Flavors are best kept simple, with vanilla bean or good vanilla extract being the standout. To achieve a smooth set, it’s best to bake the custards slowly in a water bath. As for serving, chilling is advised to fully experience that refreshing, creamy spoonful.
28) Berry Bars
These bars have a cookie and fruit crumble combo, making a great choice. You pack some of the crumble mixture into the bottom of the pan and spread berries (or berry jam) on top and then sprinkle more crumble on top. Once cooled, they cut into slices easily and are great for traveling! For a zingy addition, you might want to add some lemon zest into the berry layer.
29) Blueberry Bundt Cake
Bundt cakes are a good choice for spring celebrations because they look nice, even before they are decorated. Lemon and blueberry are good flavors for a bundt cake. They are sweet, but not too heavy. To prevent the blueberries from sinking, coat them in flour. Add a thin glaze for a nice finishing touch.
30) Strawberry Mousse
We love the light and airy strawberry mousse. It’s so eaay to make, and did I mention it’s a no-bake dessert. Use pureed strawberries, then mixing them with whipped cream, and then for a firmer option, you can add some gelatin. The ripe strawberries give off the best flavor and really pop in color. Chill it before serving to make sure it’s airy and easy to scoop.
31) Mint Chip Ice Cream
Mint chocolate chip gives me mixed feelings. I feel nostalgic and refreshed when I taste this flavor. If you want the mint flavor to be less intense then candy the mint first and focus on steeping it. If you want a better texture when you eat the ice cream then chocolate shavings or chopped chocolate will work better than chocolate chips. This flavor ice cream is great to eat after a spicy or rich meal.
32) Coconut Macaroons
Another great thing about coconut macaroons is they are chewy and naturally gluten free. When they are baking, the edges get golden brown and toasty while the middle stays soft. To change it up a bit, you can dunk the bottoms in melted chocolate. They can be kept in a container so you can make them ahead of time.
33) Orange Tart
Blood oranges also have a sweet and significantly more distinct citrus flavor. This type of tart can be made with a citrus curd or pastry cream and can be built over a crunch base. For a shiny finish, heat some jam and brush over the slices once you have arranged them so they have a stained glass effect. Chill for a crisp flavor and clean slices.
