Our pretty spring desserts highlight our favorite light-and-fresh bakes in pastel hues.
1/31
Layered Strawberry Bundt Cake
From the Recipe Creator:
This layered strawberry Bundt cake is a real celebration of strawberries. It has a cheery pink hue and a bright strawberry flavor. —Nancy Mock, Southbridge, Massachusetts
2/31
Banana Pudding
From the Recipe Creator:
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
3/31
Peanut Butter Robin Eggs
From the Recipe Creator:
These peanut butter balls are shaped and decorated to look like robin eggs. They'd be the perfect addition to your Easter dessert table. —Mary Joyce Johnson, Upper Darby, Pennsylvania
4/31
Carrot Cake Sheet Cake
From the Recipe Creator:
We sold pieces of this to-die-for carrot cake at an art show. Before long, we were out of all 10 cakes we had made! —Dottie Cosgrove, South El Monte, California
5/31
Ube Cake
From the Recipe Creator:
Ube cake highlights the sweet yet earthy flavors of the purple yam with ube extract and ube jam. Coconut macapuno tops the two-tiered cake for a striking, traditional finish to the Filipino dessert. —Margaret Knoebel, Milwaukee, Wisconsin
6/31
Matcha Tiramisu
From the Recipe Creator:
The fresh and earthy flavor of matcha replaces coffee in this variation on the classic Italian dessert. —Susan Bronson, Rhinelander, Wisconsin
7/31
Lemon Ricotta Cake
From the Recipe Creator:
Made from scratch using a 100-year-old recipe, this cake uses simple pantry ingredients and is moist and delicious. Served plain or with fruits and cream, it's a wonderful addition to any recipe collection. —Claudia Lamascolo, Melbourne, Florida
8/31
Lavender Shortbread Cookies
From the Recipe Creator:
Lavender flowers can be used fresh or dried in cooking and baking. Their floral flavor is perfect for delicate shortbread cookies! —Taste of Home Test Kitchen
9/31
Blackberry Crisp
From the Recipe Creator:
I adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. There aren't any leftovers when I make my downsized version, either! —Marliss Lee, Independence, Missouri
10/31
Lemon Poppy Seed Cookies
From the Recipe Creator:
This lemon poppy seed cookie recipe bursts with lemon, thanks to lemon juice and zest in the dough. Using lemon juice in the glaze takes them over the top with fresh flavor! —Molly Allen, Hood River, Oregon
11/31
Strawberry Brownies
From the Recipe Creator:
These strawberry brownies are actually more like blondies since they don't call for cocoa powder. Instead, this recipe uses strawberry cake mix and white chocolate chips to create vibrant and sweet bars for berry lovers. —Taste of Home Test Kitchen
12/31
Easter Nest Cake
From the Recipe Creator:
In this delectable dessert, a luscious cake layer nestles rich mousse and chocolate “twigs.” Your guests won’t be able to get enough of this unique Easter nest cake recipe. —Taste of Home Test Kitchen
13/31
Meyer Lemon Bars
From the Recipe Creator:
The lovely, anticipated flavor of seasonal Meyer lemons shines in these sweet and citrusy Meyer lemon bars. —Nancy Mock, Southbridge, Massachusetts
14/31
Bing Cherry-Amaretti Fool
From the Recipe Creator:
When Bing cherries are in season, I make this fruity custard-style fool. The sweet cherries and whipped cream balance perfectly with the sour cream. —Mary Ann Lee, Clifton Park, New York
15/31
Orange Chiffon Cake
From the Recipe Creator:
The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. —Marjorie Ebert, Conewango Valley, New York
16/31
Strawberry-Rhubarb Cobbler
From the Recipe Creator:
Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington
17/31
Banana Bars with Cream Cheese Frosting
From the Recipe Creator:
I make these banana bars with cream cheese frosting whenever I have ripe bananas on hand, then I store the bars in the freezer to share later. With a creamy frosting and big banana flavor, this treat is a real crowd-pleaser. —Debbie Knight, Marion, Iowa
18/31
Carrot Cake Cinnamon Rolls
From the Recipe Creator:
This recipe produces carrot-forward cinnamon rolls with a soft, fluffy texture and warm spices. They're the ultimate springy brunch recipe! —Molly Allen, Hood River, Oregon
19/31
Shamrock Shake Pie
From the Recipe Creator:
This easy dessert recipe reimagines the classic fast-food Shamrock Shake as a no-bake pudding pie. It's the perfect dessert to celebrate St. Patrick's Day! —Susan Bronson, Rhinelander, Wisconsin
20/31
Rhubarb Tart
From the Recipe Creator:
Here's a perfect ending to a grilled summer meal! Between the creamy texture, the pretty color and the buttery crust, this recipe is simply delightful. —Emily Seefeldt, Red Wing, Minnesota
21/31
Earl Grey Tiramisu
From the Recipe Creator:
Instead of dipping ladyfingers into coffee or espresso and topping the dessert with cocoa powder, Earl Grey tiramisu coats the rounded cookies in a sweetened tea mixture and mixes infused Earl Grey whipped cream into the traditional mascarpone cheese layer. —Margaret Knoebel, Milwaukee, Wisconsin
22/31
Strawberry Pound Cake
From the Recipe Creator:
A pound cake offers a buttery, tender crumb with a soft, golden crust. To make the classic version even better, we added fresh fruit into the mix. This cake starts with a vanilla cake base and is flecked with berries. With its pretty pink glaze, it's special enough for any party or occasion, or you could simply enjoy a slice with afternoon tea. —Molly Allen, Hood River, Oregon
23/31
Easter Chocolate Chip Cookies
From the Recipe Creator:
These simple chocolate chip cookies are perfect for Easter. Chocolate candy eggs make them festive and springy. —Margaret Knoebel, Milwaukee, Wisconsin
24/31
Pistachio Cheesecake Bars
From the Recipe Creator:
This pistachio cheesecake is nutty, creamy and just the right amount of sweet. A full cup of pistachio butter and chopped nuts provide crunch and the beloved flavor in every bite! —Margaret Knoebel, Milwaukee, Wisconsin
25/31
French Blondies
From the Recipe Creator:
These French blondies are inspired by Taylor Swift's favorite cocktail, a French Blonde. Because my friend is a die-hard Swiftie and a fellow bride-to-be, these were the perfect sweet treat to share at her recent bachelorette party. —Lauren Habermehl, Pewaukee, Wisconsin
26/31
Banana Pudding Tiramisu
From the Recipe Creator:
This banana pudding tiramisu combines two trendy desserts into one! We use banana liqueur and add fresh bananas to the mix for the best banana flavor. —Margaret Knoebel, Milwaukee, Wisconsin
27/31
Irish Cream Poke Cake
From the Recipe Creator:
I served this cake for dessert one evening when my parents were visiting. They informed me that this was the only cake they wanted me to make for holidays, birthdays and all other celebrations moving forward. —Lauren Habermehl, Pewaukee, Wisconsin
28/31
Key Lime Pie with Cream Cheese
From the Recipe Creator:
I am very proud of this luscious no-bake beauty. It’s so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears and everyone asks for the recipe. —Shirley Rickis, Lady Lake, Florida
29/31
Rhubarb Cheesecake Bars
From the Recipe Creator:
It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
30/31
Sour Cream Lemon Pie
From the Recipe Creator:
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada
31/31
Coconut Cupcakes
From the Recipe Creator:
I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike. —Judy Wilson, Sun City West, Arizona
Spring Desserts FAQ
What is a good dessert for spring?
A good dessert for spring is something light-ish with a pretty pastel hue. Try baking a lemon olive oil cake and topping it with homemade whipped cream, lemon curd and edible flowers. Carrot cake, with tiny carrots piped on the frosting, is also very springy. I’ve been loving tiramisu variations recently, and matcha, banana pudding, Earl Grey and lemon tiramisus are great for spring. Flowers are great for spring, especially lavender, so bake one or two lavender desserts this season. Lastly, embrace rhubarb. It has such a short season and, unlike other produce, isn’t available year-round, so whip up a few rhubarb desserts like a rhubarb tart, rhubarb custard bars or strawberry-rhubarb recipes.
What are some easy spring desserts?
Easy spring desserts include our carrot cake sheet cake, lemon ricotta cake, blackberry crisp, lemon poppy seed cookies, strawberry brownies, Meyer lemon bars, orange chiffon cake, strawberry-rhubarb cobbler, banana bars with cream cheese frosting, Shamrock Shake pie, strawberry pound cake, French blondies and coconut cupcakes. All these easy spring desserts take 20 minutes or less to prep and use only common kitchen tools and grocery-store ingredients (except for the rhubarb—make sure it’s in season!).
Can you make spring desserts ahead of time?
Yes, you can make most spring desserts ahead of time. Just make sure to follow the recipe’s storage instructions to keep the integrity of your dessert. If you’re storing a dessert in the fridge, cover it tightly with storage wrap or in an airtight container. Otherwise, it could absorb lingering fridge smells. I would avoid baking anything best served warm, like cobblers, crisps and cinnamon rolls, until you’re ready to serve.
Some desserts, like tiramisu or cheesecake, need to be made ahead of time, so please be sure to whip them up the day before the party. For the best flavor, do not make your spring dessert more than two days in advance. If your dessert has whipped cream, leave it off until serving or use stabilized whipped cream.
