40 Delightful Spring Desserts
These delightful sweets are a tasteful final touch for your spring celebration.
Serve this decadent spring dessert at your next ladies' luncheon and wow the crowd with edible flowers.
Recipe: Lemon-Orange Chiffon Cake
Dress up traditional pound cake with a little lime zest and a homemade Key lime glaze for a deliciously tropical dessert.
Recipe: Key Lime Pound Cake
Bake the traditional English nutmeg-and-cinnamon-spiced Hot Cross Buns on Good Friday or for Easter breakfast. Lemon icing is easily piped through a zip-top bag to form the traditional cross on top.
- Recipe: Hot Cross Buns
Fresh Rosemary complements the lemony flavor in this moist coffee cake. Garnish with lemon slices and fresh rosemary sprigs for a showstopping presentation.
- Recipe: Lemon-Rosemary Coffee Cake
Try this Easter dessert with a simple five-ingredient dough that can be made up to three days ahead and stored in the fridge.
- Recipe: Easter Cookies
The rich, moist texture of this divine angel food cake is unlike any other. Made from scratch in minutes, it's baked in a 13- x 9-inch pan and spread with frosting that's a lemon lover's dream.
- Recipe: Heavenly Angel Food Cake
Who can resist a handheld cake swathed in creamy frosting? These cupcakes are made from box mixes enriched with buttermilk, so the batter bakes up melt-in-your-mouth moist everytime.
- Recipe: Basic White Cupcakes
We love the swirls of lemon curd in this cake, but it's also delicious without it.
- Recipe: Lemon-Yogurt Crumb Cake
These small, tiered treats with 3-inch-round bases lend elegance to an intimate Spring party, tea, or dinner.
- Recipe: Small Tiered Cluster Cakes
Garnish with fresh fruit and basil sprigs for a darling dessert.
Recipe: Vanilla-Buttermilk Tarts
Serve these hazelnut truffles in a handmade candy box and you not only have a tempting dessert, but also a fabulous table decoration.
- Recipe: Hazelnut Truffles
For a more personalized gathering, decorate each baby cake with your guests' initials. This specialized touch is a great creative replacement for table cards.
- Recipe: Bridesmaid Baby Cakes
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or moistness without them.
The crisp, sturdy crust perfectly complements the creamy custard in these stellar tarts.
This homemade pudding is divine, economical, and uses on-hand ingredients. Tip: The pudding has thickened enough when a distinct trail is left in the mixture when you stir with a spoon. The cookies will soften the longer the dessert chills.
Spring-green ribbons of matcha-flavored batter and a homemade honeysuckle glaze elevate a basic vanilla butter cake to gourmet status. Bonus: It tumbles from the pan perfectly fluted and party ready.
Recipe: Green Tea-Honeysuckle Cake
With juicy strawberries spooned over sweet and tender biscuits, old-fashioned strawberry shortcakes are the perfect dessert. If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-cup dry measure.
- Recipe: Classic Strawberry Shortcake
Spiked with a triple hit of chocolate (we're talking intensely rich sour cream-fudge frosting here), these are definitely not your garden-variety zucchini cakes.
- Recipe: Chocolate Zucchini Cakes
Here the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.
- Recipe: Banana Pudding Cheesecake
Our hats are off to this adorable idea! These cookies are perfect when served for a Spring luncheon or to celebrate Easter.
- Recipe: Hat Cookies
Double Citrus Tart captures the bright, fresh flavors of lemon and orange in a crisp gingersnap crust. Dollop whipping cream around edges of tart and finish with fresh mint leaves and orange slices.
- Recipe: Double Citrus Tart
It has been said that all good things come in small packages, and when it comes to these cakes that saying is all too true. Pipe a dollop of frosting on each cake, and decorate with Candied Flowers and Raspberries.
- Recipe: Little Bitty Cakes
Classic lemon squares are always a popular dessert at teas, luncheons, and showers. As an added bonus, you can make them ahead and freeze for up to one month.
- Recipe: Luscious Lemon Bars
We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers in batches, the second batch is ready to go in the oven as soon as the first is done.
Recipe: Strawberries and Cream Cake
Welcome Spring with this doable yet impressive dessert. Our Strawberry-Orange Trifle starts with a no-cook custard enriched with store-bought lemon curd.
- Recipe: Strawberry-Orange Trifle
Yes, these feather-light soufflés do look too good to eat. But don't let that stop you! Prep the lemon curd up to 2 weeks ahead and you can serve these in just 30 minutes.
- Recipe: Lemon Soufflés
This pound cake recipe starts from scratch and is as good as it looks. Pair it with a sparkling wine, like a Prosecco, to complete your dessert.
- Recipe: Lemon-Coconut Pound Cake
Forget the rolling pin and tricked-out lattice topping—just pat the crust in the pan, add a little tropical flair (we're talking a delicious pineapple-coconut filling here), then bake and chill.
- Recipe: Piña Colada Icebox Pie
A Thumbelina version of the tube-pan classic, these Pound Cake Cupcakes are pretty enough for a fairy-tale princess—and only a muffin tin away.
- Recipe: Pound Cake Cupcakes
Securing parchment paper with masking tape (it won’t melt at the low temp) makes it easy to spread picture-perfect layers of meringue.
Recipe: Fresh Strawberry Meringue Cake
We used Wilton's nonstick six-cavity Mini Pie Pan. Chill reserved crust rounds while the first batch bakes, and allow the pan to cool completely before beginning the second batch.
Recipe: Mile-High Mini Strawberry Pies
Trust us: This simple and swoon-worthy sheet cake will be a keeper in your recipe box. File it under "Springtime Crowd-pleaser."
We used a 2 1/2- x 3-inch fluted rectangular cookie cutter to cut the dough for these adorable tarts. You can also cut them by hand or use a round cutter. Serve for breakfast, dessert, or as a sweet snack.
Recipe: Strawberry-Rhubarb Tartlets