25 Best Spring Desserts

This lemon cake features plenty of fresh, juicy blueberries folded into the batter. It’s finished with a creamy cream cheese frosting that has a hint of lemon. You can make it as an easy 9×13 sheet cake or turn it into a pretty layer cake for spring parties and Easter.

This award-winning pie nails that classic sweet-tart flavor with equal parts strawberries and rhubarb tucked into a flaky double crust. The filling is thickened with minute tapioca, so you get clean, sliceable pieces. You can top it with a simple crust or go for a lattice if you want the “wow” factor.

This coconut cake is extra special because each baked layer gets sliced in half, giving you four thin layers with pineapple filling tucked between them. The cake uses coconut milk and a coconut frosting made with cream cheese and coconut flakes. It’s a showstopper for Easter, birthdays, and spring celebrations.

These classic lemon bars have a buttery shortbread crust topped with a thick, creamy lemon layer. The recipe keeps things simple with just 7 ingredients. They’re a perfect spring dessert for bake sales, picnics, and showers because they slice neatly and travel well.

This strawberry crisp is quick to make and uses fresh or frozen strawberries, thickened with cornstarch for a bubbly, jammy texture. The topping is a simple oat crumble made with flour, oats, sugars, cinnamon, and melted butter, so you get lots of golden crunch. It bakes in about 35 minutes, making it an easy win for weeknights or last-minute guests. Serve it warm with vanilla ice cream!

This classic cake is a made from from scratch and features warm spices and a super creamy cream cheese frosting. The batter is simple to mix and includes shredded carrots plus optional add-ins like nuts and raisins for extra texture. The recipe also includes an option for a cupcake version. It’s a great make-ahead choice because unfrosted layers can be refrigerated for up to 5 days, then frosted when you’re ready to serve.

These lemon-blueberry muffins have a bright lemony crumb and are packed with blueberries in every bite. The tops get a simple sugar sprinkle before baking, creating a crisp, bakery-style crust. They’re also easy for spring baking because frozen blueberries can be used without thawing.

This raspberry crisp is an easy way to get a pie-like berry filling without making a crust. Fresh raspberries are tossed with sugar and cornstarch so the filling bakes up thick and scoopable. The topping is a quick brown sugar crumble that bakes into a buttery, golden layer. Serve it warm with vanilla ice cream or whipped cream for a simple spring dessert.

These mini lemon tarts are made in a mini muffin pan using adorable flower-shaped pie-crust cups. Each one is filled with a homemade lemon filling made on the stovetop with egg yolks, lemon juice, and lemon zest. They’re great for parties because they come in 24 bite-sized servings. A light dusting of powdered sugar makes them look extra pretty for spring showers, Easter, or Mother’s Day.

This lemon meringue pie has a bright, creamy lemon filling topped with a fluffy meringue. The meringue is stabilized with a little cornstarch and cream of tartar, which helps it hold its shape and slice nicely. Plan to serve this one the same day since it’s best after cooling at room temperature for a couple of hours.

This fresh fruit tart starts with a homemade, flaky tart crust and a rich vanilla pastry cream. Then you get to have fun arranging colorful fruit on top, so it’s perfect for spring parties when you want something that looks impressive. A quick brush of warmed apricot jam adds that glossy finish and helps the fruit stay fresh-looking, but you can skip it if you want to keep things simple.

This panna cotta is creamy and smooth, set with gelatin, but surprisingly simple to make on the stovetop before chilling. It’s flavored with vanilla and finished with a quick berry sauce made with strawberries, raspberries, a splash of lemon juice, and sugar for a bright spring topping. It looks fancy in glasses or ramekins, which makes it a great pick for showers, brunch, or any “company’s coming” dinner. Even better, you can make it several days ahead and add the berry sauce right before serving.

These strawberry crumb bars have a buttery crust and crumb topping with a sweet strawberry layer in the middle, so you get crisp edges and a jammy center in every bite. Fresh strawberries are the recommended choice when they’re in season, but you can also use thawed and well-drained frozen berries if needed. There’s even a pantry shortcut option using strawberry jam or preserves for an extra-easy version. They are great for potlucks or picnics.

This hummingbird cake is ultra-moist and packed with ripe bananas, crushed pineapple, cinnamon, vanilla, and pecans for that classic sweet, fruity flavor. It’s baked as a simple two-layer cake and frosted with tangy cream cheese frosting, which perfectly balances the sweetness.

These cupcakes feature a fresh lemon flavor and are filled with poppy seeds for texture. The blackberry frosting is made with real blackberries and turns a gorgeous natural purple, making it look so pretty for spring parties. If you’re short on time, you can use blackberry preserves, but fresh or frozen berries give the best flavor.

These carrot cake cookies feature plenty of freshly grated carrots mixed right in. They bake fast (about 10 to 12 minutes), so you can have a full batch ready in under 40 minutes. The browned butter cream cheese frosting is the real standout, giving them an elegant finish. They also store well in an airtight container for up to 5 days, which is great for make-ahead dessert trays.

This rustic-chic pistachio layer cake is made with real pistachios and a hint of almond extract for a sweet, nutty flavor that feels perfect for spring. It’s finished “nearly naked,” so it looks gorgeous without requiring fancy decorating skills. The tangy cream cheese frosting balances the cake beautifully. You can decorate it with berries, crushed pistachios, and flowers. This one requires you to plan ahead, as the total time is about 5 hours, including cooling and chilling time for the best texture.

This is classic strawberry shortcake turned into a layer cake. It features vanilla cake stacked with whipped cream frosting and lots of fresh strawberries. The whipped cream is stabilized with cream cheese, so it holds up better than regular whipped cream. The strawberries are tossed with a little strawberry jam for extra sweetness and a glossy, bakery-worthy finish.

These soft, chewy cookies taste like an orange creamsicle. They are made with a combo of white cake mix, orange Jell-O powder, and lots of orange zest. White chocolate chips add sweet pops of “creamy” flavor. They’re super quick, with just 10 minutes of prep and about 10 minutes in the oven, so they’re perfect for last-minute spring get-togethers.

This pretty pink raspberry mousse is eggless and made with just raspberries, sugar, gelatin, and cream (plus water). You cook the raspberries into a quick puree, dissolve the gelatin in it, then fold it into whipped cream for a light, airy texture. It works with fresh or frozen raspberries. Chill it until set and serve in small cups for an easy make-ahead dessert.

This throwback-style strawberry pie is piled with fresh sliced strawberries and finished with a glossy homemade strawberry gel topping. It starts with a store-bought crust you bake first. The filling gets its classic set from a quick stovetop mixture with sugar, cornstarch, water, and strawberry gelatin, then it chills until firm. It’s an easy make-ahead dessert for parties and is perfect for spring and summer.

These lemon crinkle cookies are soft and chewy with real lemon zest and lemon juice baked right into the dough. You roll the cookie dough balls in granulated sugar and powdered sugar, which gives them that crackly, dusted finish. They bake fast (about 9–11 minutes), so they’re perfect when you need a spring treat in a hurry. The dough freezes well, making it a great make-ahead option for showers, brunches, and Easter baskets.

This rustic yet elegant pavlova is a spring showstopper: a crisp-on-the-outside meringue shell with a slightly soft center, piled with lemony whipped cream and fresh berries. The lemon whipped cream is made by folding whipped cream with lemon curd. It’s finished with a mix of berries (like raspberries, blueberries, and blackberries for that colorful, refreshing topping. It’s perfect for entertaining, because you can bake the meringue ahead and assemble it closer to serving.

This from-scratch strawberry pound cake is soft and moist, with mashed fresh strawberries folded right into the batter. The ingredient list is simple (butter, sugar, eggs, milk, vanilla, and pantry basics), so it feels approachable on a budget. It's great to serve for Easter brunch or to just have with your coffee in the morning. The recipe even notes it’s best the following day, which is perfect for stress-free prep before guests arrive.

These are nostalgic, bakery-style soft sugar cookies with a signature cakey texture, topped with a thick swirl of sweet buttercream frosting. The “secret” here is cake flour, and the dough chills for a couple of hours so the cookies bake up thick and fluffy. Once they’re frosted, top them with pastel spring sprinkles for Easter, bake sales, or spring parties.