Sweet Spring Delights: 5 Easy Dessert Recipes to Try Now!

Spring desserts should be as bright and beautiful as the season itself! Think juicy berries, citrusy freshness, floral notes, and creamy textures. Whether you're hosting a spring brunch or simply want to sweeten your day, these easy and delicious desserts bring the season to your table.

1. Strawberry Shortcake Trifles

Ingredients:

• 2 cups sliced fresh strawberries
• 2 tbsp sugar
• 1½ cups whipped cream or whipped topping
• 1½ cups cubed pound cake or sponge cake
• Optional: fresh mint for garnish

Instructions:

1. Mix sliced strawberries with sugar and let sit for 15–20 minutes to release juices.
2. In serving glasses or jars, layer pound cake, whipped cream, and macerated strawberries.
3. Repeat layers and finish with a dollop of cream and a mint leaf. Serve chilled.

2. Lemon Bars with Shortbread Crust

Ingredients:

For crust:

• 1 cup all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup powdered sugar
• Pinch of salt

For filling:

• 2 large eggs
• ¾ cup sugar
• 2 tbsp all-purpose flour
• ¼ cup lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 350°F (175°C).
2. Combine crust ingredients and press into an 8x8-inch baking pan. Bake for 15 minutes.
3. Whisk together filling ingredients and pour over warm crust.
4. Bake another 20–25 minutes until set. Cool and dust with powdered sugar.

3. Honey Lavender Panna Cotta

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• ¼ cup honey
• 1 tsp dried culinary lavender
• 2½ tsp powdered gelatin
• 3 tbsp cold water

Instructions:

1. In a saucepan, combine cream, milk, honey, and lavender. Heat gently, then let steep for 10 minutes.
2. Sprinkle gelatin over cold water in a bowl and let bloom for 5 minutes.
3. Strain cream mixture, reheat slightly, then stir in bloomed gelatin until dissolved.
4. Pour into ramekins and chill for at least 4 hours. Unmold and garnish with lavender or berries.

4. Blueberry Lemon Galette

Ingredients:

• 1 sheet of pie crust (store-bought or homemade)
• 2 cups fresh blueberries
• ¼ cup sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 egg, beaten (for brushing)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss blueberries with sugar, cornstarch, lemon juice, and zest.
3. Roll out crust on a baking sheet. Spoon filling into center, leaving a 2-inch border. Fold edges over fruit.
4. Brush crust with egg wash and bake for 35–40 minutes. Cool slightly before serving.

5. Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients:

For cupcakes:

• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 2 eggs
• ½ cup oil
• ½ cup sugar
• 1 cup finely grated carrots
• Optional: ¼ cup chopped walnuts

For frosting:

• ½ cup cream cheese, softened
• ¼ cup butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line muffin tin.
2. Combine dry ingredients. In another bowl, mix eggs, oil, sugar, and carrots.
3. Fold dry mix into wet. Fill cupcake liners ¾ full and bake for 18–22 minutes.
4. Beat frosting ingredients until smooth. Frost cooled cupcakes and top with chopped nuts.

These fresh and fruity spring desserts are simple to make and perfect for any gathering — or just treating yourself! Their light, seasonal ingredients bring spring to your plate with every bite.

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