Am I the only one who is more than ready to start making some tasty spring desserts?
Any day now, winter will be on its way out. The snow will melt, the sun will be shining, and pretty soon, you’ll be reader for lighter, seasonally-appropriate treats.
To me, spring is about colors. I like bright yellows and vibrant pinks, and that usually means lots of fresh fruits.
So even though we’re not rushing to have Easter parties this year, there’s no reason you can’t treat yourself at home.
This list of 30 easy desserts is just what you’ll need to shake those winter blues!
This is usually my first spring bake of the year. Between the zesty lemon and the brilliant pops of blueberry, it just screams spring.
As you add the lemon to the milk, it will probably start to curdle, but don’t panic.
You’re essentially making buttermilk, and this will not only ensure it’s flavorful but that it’s also ultra-moist.
For the glaze, I like to use some of the blueberry juices to create an incredibly colorful top.
What’s more fruity and spring-like than a big, colorful, fresh fruit tart? Fresh is the keyword here. Frozen fruits won’t work.
The crust for this tart is a lovely almond shortbread that is crumbly and buttery, but still firm enough to hold its shape.
Be careful not to over-mix the dough, leaving it slightly shaggy before you press it into the baking dish.
We all have a bag of frozen berries in the freezer somewhere, right? I buy fresh berries over the summer and bag and freeze them for use in the winter.
Be sure to thaw and drain your berries before adding them to the cake batter. If you don’t, the excess liquid from the berries can lead to soggy patches in the cake.
Top tip: save the liquid that drains from the fruit and use it to make a quick glaze with powdered sugar.
I know some people call this fruit salad, and though they’re not wrong (there’s plenty of fruit) it’s also full of marshmallows and Cool Whip!
Most commonly made with pineapple and oranges, this sweet dessert will delight kids and adults alike.
I like to throw in some chopped grapes and cherries too, so I know they’re still getting some nutrients.
But the whipped topping and marshmallows are why people will be coming back for seconds.
If you’re making an Easter-themed cake, why not go all out? All you’ll need are some pastel food colorings and a pack of Cadbury Mini-Eggs.
The decoration is super simple but so effective. Just toast some coconut and nestle the Mini-Eggs in the middle for a cute faux-nest look.
Pastels are pretty synonymous with spring, as are fresh ingredients. So it makes sense that this gorgeous pistachio cake is near the top of the list.
Not only is this cake a beautiful natural green because of the ground pistachios, but it’s wonderfully nutty.
I love pistachios, and using roasted and salted nuts will add some extra amazing flavor.
It just wouldn’t be a list of spring desserts without some luscious lemon bars. They’re such a treat and pack maximum flavor with minimal prep. It’s a win-win!
The shortbread crust is super simple, needing just five ingredients and a quick blitz in the food processor.
When I pre-bake my base, I like to cover the dish with foil to prevent it from browning at the edges.
There’s so much to love about this cake: the cake mix shortcut, the heavenly banana flavor, and especially the brown sugar frosting.
Using the cake mix will shorten your prep time and give you a fool-proof, light and tender banana cake.
But the frosting is where it really shines. More of a glaze, it uses brown sugar for a fantastic caramel flavor that pairs perfectly with the banana.
I can’t overstate how adorable these are! I mean, you saw the picture, right? They’re just too cute.
The cookies are a super subtle almond shortbread that melts in the mouth and needs just five ingredients.
But let’s be honest, it’s the coating you’re really interested in!
By grinding powdered sugar with freeze-dried fruits, you’ll get the most beautiful flavors and colors. Dust your cookies and get ready to share.
If you’re looking for a light, bright, and hard to resist, these cupcakes are for you.
Not only are they tender and perfectly moist, but they’re full of colorful sprinkles to make everyone smile.
The key to getting those perfect pops of color is to use rainbow sprinkles and to only stir them into the better once you’re ready to bake.
If you add them too early, the color will melt into the batter and streak.
This pie definitely lives up to its name. It’s light, fruity, and the best way to end a meal.
In some ways, it’s similar to ambrosia salad, in that it has pineapple, coconut, and lots of Cool Whip creaminess.
But this recipe takes it to another level with a crunchy graham cracker crust, cream cheese, condensed milk filling, and crunchy pecans.
Magic bars get their name from the magical layers that melt together to make one tasty sweet treat.
Also known as seven-layer bars, there are a few variations on the recipe, but I love the classic too much to change anything.
The only layers that you’ll need to keep in order are the top and bottom, and the others can be thrown in however you prefer.
But it needs a graham cracker crust to act as a base, and the condensed milk needs to be on the top so it can caramelize and melt the chocolate in the middle.
If you’ve ever made sprinkle cookies and have been disappointed that the color seemed to streak and mix, this recipe will be your new fave!
By making the cookie dough and keeping the sprinkles on the outside, there’s no chance of the color running, plus, it makes them look even more colorful!
You’ll need nonpareil sprinkles for this, and be sure to thoroughly coat the cookie dough balls before baking.
They will spread a little, so you’ll want to be sure as much of the surface is covered as possible.
Sour cream adds amazing moisture and just a touch of tanginess to a cake. When making something sweet, it cuts through to keep it from being overly sweet.
You’ll want it here because it has a high-fat content. With this being a pound cake, it’s not uncommon for it to over-bake.
And don’t worry, there’s enough sugar to make sure it is still nice and sweet.
Hummingbird cake is a southern classic that I wish was made in more places. It’s lightly spiced, moist, and packed with flavor.
Banana cake with crushed pineapples, chopped pecans, and toasted coconut are enhanced by a light dusting of cinnamon and nutmeg.
Then the whole thing gets coated in a tangy cream cheese frosting.
Trust me, one slice is not enough!
Icebox cakes are great for those warm days when you want something sweet and satisfying, without having to turn the oven on.
The general idea is to layer cookies or crackers with something creamy that will soak into the crumb to make it tender and scoopable.
In this case, you’ll use graham crackers with whipped cream and fresh strawberry slices.
Since you aren’t baking, you won’t have to worry about the strawberries becoming mushy, and the whole thing can be in the fridge in a matter of minutes.
Granted, this cake does require a couple of small steps, but then, so does a boxed cake. You’ll still have to measure and mix, right?
This cake has a few names, and you might know it as Cajun cake or Texas tornado Cake. Whatever you call it, it’ll taste amazing.
So if the recipe above was too much work for you, this one will knock your socks off.
This recipe has four ingredients (one of which is almond extract and can be left out).
Then there are just three simple steps: put the pie filling on the bottom, cover it with the cake mix, and add sliced butter on top.
No mixing, no measuring. Just bake and enjoy.
If you’re making a spring-time trifle, it really should be filled with strawberries and lemon. Not only is it pretty and light, but it’s also vibrant and delicious.
If you’re looking for a quicker version, you can either buy store-bought lemon curd or just leave it out. You’ll get plenty of mellow lemon flavor from the pudding.
A four-ingredient cake that’s also guilt-free? You know I had to try this one!
Using angel food cake mix guarantees a tender and lovely light crumb, and mixing it with crushed pineapples is such a genius way to infuse flavor.
To keep it extra light, cover with whipped topping instead of frosting.
I have to admit that when I make dessert pizzas; I tend to go for a cookie or shortbread base. But using pizza dough was too good not to try.
Why wouldn’t it work, after all? Most pizza doughs aren’t flavored, so they pair just as well with tomato sauce as cherry pie filling.
To make this recipe to another level, they’ve gone ahead and added a crunchy topping, which is just what it needs.
Although, a few chocolate chips scattered over the cherries would be extra amazing.
When I make fudge, it’s always chocolate or caramel. They’re both easy, creamy, and so delicious. But this might be my new spring-time favorite.
You’ll need a candy thermometer for this, and it’s definitely not one to make with the kids.
Once your sugar and milk have reached a certain temperature, you’ll need to carefully but thoroughly mix in the white chocolate, butter, lemon zest, and vanilla.
If you’re craving a warm peach cobbler with a big scoop of vanilla ice cream, but you don’t want to spend forever making the cobbler topping, I have you covered.
This recipe is a lot like cherry dump cake, and you’ll be left with such a tasty peach dessert.
This recipe gets its name from the berries and crumble top that sinks into the cake, essentially buckling the top.
This mixed berry version takes whatever fruits you might have left and adds them to a sweet little cake.
You could use any berries for this. I usually go for blueberry, but I love the color you get from raspberries.
There are versions of this recipe all over Europe, and it could not be easier. You’ll just need some chopped fruit and cream.
You’ll need to macerate the strawberries in some sugar first – which is mixing them with sugar and letting them sit so the juices start to flow – so they are sweet and juicy.
Then just fold through the lightly whipped cream.
I know there are plenty of people out there that think Starbucks is overpriced and overrated. But I bet they haven’t tried the lemon loaf!
This loaf is so moist, it’s hard to go wrong, and it’s all possible thanks to a secret ingredient: lemon pudding.
Not only does it add lemon flavor, but it infuses moisture into the batter to make this as soft as possible.
As soon as the sun starts to come out again, I can’t help but reach for the freezer treats.
And if I’m having a popsicle, I’d much rather it was homemade and loaded with fruit.
The honey-lime syrup is the real key to making these just so tart, sweet, and irresistible.
Though you can mix the fruit, I love the look you get from keeping them separate.
These cookies are the perfect mix of crunchy edges with melt-in-your-mouth middle. Plus, you’ll get a tangy glaze that just makes it lip-smacking good.
The cookie is a simple shortbread that uses cornstarch to ensure the texture is just right, and you can switch out the lemon zest if you want to change the flavor.
Orange or lime zest would be super tasty.
As much as I’m sure you’ll love the idea of homemade ice cream, not all of us have an ice cream maker on hand. So recipes like this are a lifesaver.
All you’ll need for this is a mixer (a hand mixer will work, too)!
Once your cream and condensed milk are thick and creamy, you’ll just need to stir through crushed pineapple and freeze.
This is the most springtime dish of them all in my eyes. Strawberry shortbread is light, sweet, and is the perfect afternoon snack.
Using Bisquick will help you to have this ready in just 20 minutes, and if you like it warm, you can have them on your plate in just half an hour.
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