17 Irresistible Spring Desserts

Spring is in the air. We all love this season because we have longer, warmer, lighter days ahead, where we normally arrange family gatherings, but the task is accomplished only with yummy spring desserts. Today’s post offers delicious spring desserts that complement the season and provide flavorful ingredients.

Now that the warmer months are approaching, I like floral flavors like lavender and rose. Lavender is part of the mint family and goes well with other citrusy and minty flavors. Rose goes really well with nutty flavors. I like to add rose syrup to pistachio pudding. Talking about pistachios, Erin Jean McDowell has a killer pistachio cream pie. It’s not specifically for spring, but the pastel green color and light texture just scream spring to me.

Citrus is still in season; it always feels like a good transition from late winter to early spring. I have a delicious spring salad based on it and a good blend of seasonal ingredients. This recipe is perfect for any time of year, especially in spring. My husband grew up with it as one of his favorite desserts; now it’s my kid’s favorite too.

Spring is a time for vibrant colors. To celebrate the season, I’ve listed my 17 irresistible spring desserts with ingredients and step-by-step directions to inspire your baking adventures.

17. Lemon Raspberry Tart

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled
• 1/4 cup powdered sugar
• 1/2 cup fresh raspberries
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 1 lemon

Directions:

1. Preheat your oven to 350°F (175°C).
2. Mix flour, butter, and powdered sugar until crumbly. Press into a tart pan and bake for 15 minutes.
3. Whisk eggs, granulated sugar, lemon juice, and zest until smooth. Pour over the baked crust.
4. Add raspberries on top and bake for 20 more minutes. Cool completely before serving.

16. Strawberry Rhubarb Galette

Ingredients:

• 1 premade pie crust
• 2 cups fresh strawberries, sliced
• 1 cup rhubarb, chopped
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 375°F (190°C).
2. Combine strawberries, rhubarb, sugar, cornstarch, and vanilla in a bowl.
3. Roll out the pie crust on a baking sheet and spoon the filling into the center. Fold the edges over.
4. Bake for 40-45 minutes or until golden. Let it cool before serving.

15. Cherry Blossom Cheesecake

Ingredients:

• 2 cups cream cheese, softened
• 1 cup graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup cherry blossom syrup

Directions:

1. Preheat the oven to 325°F (160°C).
2. Combine graham cracker crumbs and butter to form the crust. Press into a springform pan.
3. Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
4. Pour the mixture over the crust, swirling in cherry blossom syrup. Bake for 50 minutes. Chill before serving.

14. Lavender Honey Panna Cotta

Ingredients:

• 2 cups heavy cream
• 1/4 cup honey
• 1 tbsp dried culinary lavender
• 2 tsp unflavored gelatin
• 3 tbsp water

Directions:

1. Heat heavy cream, honey, and lavender in a saucepan. Let steep for 10 minutes, then strain.
2. Dissolve gelatin in water and add to the cream mixture.
3. Pour into ramekins and refrigerate for at least 4 hours. Serve chilled.

13. Matcha Green Tea Roll Cake

Ingredients:

• 1/2 cup cake flour
• 1 tbsp matcha powder
• 3 large eggs, separated
• 1/4 cup granulated sugar
• 1/2 cup whipped cream

Directions:

1. Preheat oven to 350°F (175°C).
2. Beat egg whites until stiff peaks form. In another bowl, whisk egg yolks with sugar. Gradually fold in sifted flour and matcha powder. Fold in egg whites.
3. Spread batter evenly onto a parchment-lined baking sheet. Bake for 10 minutes.
4. Once cooled, spread whipped cream over the cake and roll it gently. Chill before slicing.

12. Peach Cobbler Bars

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 cups fresh peaches, diced
• 1/4 cup brown sugar

Directions:

1. Preheat the oven to 350°F (175°C).
2. Mix flour, butter, and granulated sugar to make the crust. Press half the mixture into a baking dish.
3. Spread diced peaches over the crust and sprinkle with brown sugar. Top with the remaining crust mixture.
4. Bake for 30 minutes or until golden. Cool before serving.

11. Blueberry Lemon Bars

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 1/4 cup powdered sugar
• 2 large eggs
• 1 cup granulated sugar
• Zest and juice of 1 lemon
• 1 cup fresh blueberries

Directions:

1. Preheat oven to 350°F (175°C).
2. Combine flour, butter, and powdered sugar to make the crust. Press into a pan and bake for 15 minutes.
3. Whisk eggs, granulated sugar, lemon juice, and zest. Pour over the crust and scatter blueberries on top. Bake for 25 minutes.

10. Key Lime Pie

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh key lime juice
• Zest of 2 key limes

Directions:

1. Preheat the oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish to form the crust. Bake for 10 minutes.
3. Whisk egg yolks, condensed milk, lime juice, and zest. Pour into the baked crust.
4. Bake for 15 minutes, then cool and refrigerate for at least 3 hours before serving.

9. Honey Lavender Macarons

Ingredients:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites
• 1/4 cup granulated sugar
• 1 tsp dried culinary lavender
• 1/4 cup honey
• 1/2 cup unsalted butter, softened

Directions:

1. Sift almond flour and powdered sugar together.
2. Beat egg whites to soft peaks, then gradually add granulated sugar until stiff peaks form. Fold in the dry ingredients.
3. Pipe small rounds onto a parchment-lined baking sheet. Let them sit for 30 minutes before baking at 300°F (150°C) for 15 minutes.
4. For the filling, beat butter, honey, and ground lavender until smooth. Sandwich between the cooled shells.

8. Spring Desserts: Apricot Upside-Down Cake

Ingredients:

• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 3 cups fresh apricots, halved and pitted
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup whole milk

Directions:

1. Preheat oven to 350°F (175°C). Pour melted butter into a round cake pan and sprinkle with brown sugar. Arrange apricots cut-side down.
2. Mix flour, baking powder, cinnamon, and salt. In another bowl, beat eggs and sugar, then add milk. Combine wet and dry ingredients.
3. Pour batter over apricots and bake for 40 minutes. Cool for 10 minutes before inverting onto a plate.

7. Spring Desserts: Orange Blossom Mousse

Ingredients:

• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• 2 tbsp orange blossom water
• 1/2 cup freshly squeezed orange juice
• 2 tsp unflavored gelatin
• Orange zest for garnish

Directions:

1. Whip heavy cream with sugar until soft peaks form.
2. Heat orange juice and dissolve gelatin in it. Let cool slightly, then fold in orange blossom water and whipped cream.
3. Divide into serving glasses and chill for at least 3 hours. Garnish with orange zest before serving.

6. Spring Desserts: Meyer Lemon Cookies

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tbsp Meyer lemon juice
• 1 tsp Meyer lemon zest
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Directions:

1. Preheat oven to 350°F (175°C). Cream butter and sugar until light and fluffy.
2. Add egg, lemon juice, and zest. Mix in flour, baking soda, and salt.
3. Scoop dough onto a baking sheet and bake for 10-12 minutes. Cool on a wire rack.

5. Spring Desserts: Pineapple Coconut Trifle

Ingredients:

• 1 sponge cake, cubed
• 1 can (14 oz) crushed pineapple, drained
• 1 cup coconut cream
• 1/4 cup powdered sugar
• 1/2 cup shredded coconut, toasted
• 1 cup whipped cream

Directions:

1. Whip coconut cream and powdered sugar until fluffy.
2. Layer sponge cake, crushed pineapple, whipped coconut cream, and toasted coconut in a trifle dish. Repeat layers until full.
3. Top with whipped cream and toasted coconut. Chill for at least 1 hour before serving.

4. Spring Desserts: Strawberry Cream Puffs

Ingredients:

• 1/2 cup water
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup whipped cream
• 1 cup fresh strawberries, sliced

Directions:

1. Preheat oven to 400°F (200°C). Boil water and butter, then stir in flour until a dough forms.
2. Add eggs one at a time until smooth. Pipe small mounds onto a baking sheet. Bake for 20 minutes.
3. Cool, slice, and fill with whipped cream and strawberries.

3. Spring Desserts: Almond Rhubarb Crumble

Ingredients:

• 3 cups rhubarb, chopped
• 1/4 cup granulated sugar
• 1 cup almond flour
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, chilled

Directions:

1. Preheat oven to 375°F (190°C). Toss rhubarb with sugar and place in a baking dish.
2. Mix almond flour, brown sugar, and butter until crumbly. Sprinkle over rhubarb.
3. Bake for 30-35 minutes until golden.

2. Spring Desserts: Mango Yogurt Popsicles

Ingredients:

• 2 cups ripe mango, diced
• 1 cup Greek yogurt
• 2 tbsp honey
• 1 tbsp lime juice

Directions:

1. Blend mango, yogurt, honey, and lime juice until smooth.
2. Pour into popsicle molds and freeze for at least 4 hours.

1. Spring Desserts: Elderflower Lemonade Sorbet

Ingredients:

• 1 cup elderflower syrup
• 1/2 cup fresh lemon juice
• 2 cups water
• Zest of 1 lemon

Directions:

1. Combine elderflower syrup, lemon juice, water, and lemon zest.
2. Pour into an ice cream maker and churn until thickened. Freeze for 2-3 hours before serving.

Conclusion

These 17 spring desserts are a celebration of the season’s freshest flavors. With these detailed recipes, you can impress at your spring gatherings!