19 Delicious Spring Dessert Recipes to Celebrate the Season

Get ready for a sweet adventure! You're about to discover 19 delicious spring dessert recipes that will make your taste buds dance. From Lemon Lavender Creme Brulee to Strawberry Rhubarb Crisp, these treats are sure to delight.

As you explore these recipes, you'll find unique flavors like rosewater and pistachio that will take your desserts to the next level. With so many amazing ideas to try, you might just find your new favorite dessert. Are you ready to indulge in the sweetness of spring and try something new?

1. Lemon Lavender Creme Brulee

Lemon Lavender Creme Brulee is a rich dessert with a lemon and lavender twist.

Ingredients

• 2 cups heavy cream
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup dried lavender buds
• 2 lemons, zested and juiced
• 1/2 teaspoon vanilla extract
• 3 large egg yolks
• 1/4 teaspoon salt
• 1/4 cup granulated sugar, for caramelizing

Instructions

1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan, whisk together the heavy cream, granulated sugar, whole milk, and dried lavender buds.
3. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the lavender buds.
5. Whisk in the lemon zest, lemon juice, and vanilla extract.
6. In a small bowl, whisk together the egg yolks and salt.
7. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
8. Pour the mixture into 4-6 ramekins or small baking dishes.
9. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
10. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
11. Remove the ramekins from the water bath and let cool to room temperature.
12. Cover and refrigerate for at least 2 hours or overnight.
13. Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
14. Caramelize the sugar with a kitchen torch or under the broiler.

2. Strawberry Rhubarb Crisp

Sweet and tangy strawberry rhubarb filling topped with crunchy oat crust.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh rhubarb, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine strawberries, rhubarb, granulated sugar, flour, cinnamon, nutmeg, and salt.
3. Transfer the mixture to a 9x9-inch baking dish.
4. In another bowl, mix together oats, brown sugar, and cold butter until crumbly.
5. Spread the oat mixture evenly over the strawberry rhubarb filling.
6. Bake for 40-45 minutes or until the topping is golden brown and the filling is bubbly.
7. Let it cool for a few minutes before serving.

3. Spring Floral Cake

Delicate petals and soft colors inspire this beautiful Spring Floral Cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• Edible flowers for decoration

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
8. Once the cakes are cool, decorate with edible flowers to create a beautiful spring floral design.

4. Fresh Berry Tarts

Delicate pastry filled with a mix of fresh berries and creamy filling.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 cup of mixed berries
• 1/2 cup of granulated sugar
• 1/4 cup of confectioners' sugar
• 1/2 cup of heavy cream
• 1 large egg, beaten
• 1 tablespoon of honey
• 1 tablespoon of lemon juice

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Roll out puff pastry and cut into small squares, about 3 inches per side.
3. In a bowl, mix together berries, granulated sugar, and confectioners' sugar.
4. Spoon a small amount of berry mixture onto one half of each pastry square.
5. Fold the other half over to form a triangle and press edges to seal.
6. Brush tops with beaten egg and cut a small slit in the top of each tart.
7. Bake for 20-25 minutes, or until pastry is golden brown.
8. While tarts are baking, whip heavy cream until stiff peaks form.
9. Remove tarts from oven and let cool for a few minutes.
10. Drizzle with honey and lemon juice, and top with whipped cream.

5. Vanilla Bean Panna Cotta

Creamy vanilla bean panna cotta with a smooth texture.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup sour cream
• 1/2 vanilla bean, split lengthwise

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and kosher salt.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and let it steep for 10-15 minutes with the vanilla bean.
4. Strain the mixture through a fine-mesh sieve into a clean bowl.
5. Whisk in the sour cream until smooth.
6. Pour the mixture into individual serving cups or a large serving dish.
7. Refrigerate for at least 4 hours or overnight until set.
8. Serve chilled, garnished with additional vanilla bean if desired.

6. Peach Cobbler

Classic peach cobbler with a crispy crust and sweet filling.

Ingredients

• 3 cups fresh peaches
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup biscuit mix
• 1/2 cup milk

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix together peaches, granulated sugar, flour, cinnamon, nutmeg, and salt.
3. Pour the peach mixture into a 9x13 inch baking dish.
4. In a separate bowl, mix together biscuit mix and milk until a dough forms.
5. Drop the dough by spoonfuls onto the peach mixture.
6. Dot the top of the dough with unsalted butter.
7. Bake for 40-50 minutes or until the crust is golden brown.
8. Serve warm with vanilla ice cream or whipped cream.

7. Mint Chocolate Chip Ice Cream

Creamy mint chocolate chip ice cream perfect for warm spring days.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp peppermint extract
• 1 cup mini chocolate chips

Instructions

1. Combine heavy cream, whole milk, and granulated sugar in a medium saucepan.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
3. Remove the mixture from heat and stir in cocoa powder and peppermint extract.
4. Let the mixture cool to room temperature.
5. Cover the mixture and refrigerate for at least 2 hours.
6. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
7. During the last 2 minutes of churning, add mini chocolate chips.
8. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

8. Lemon Poppyseed Muffins

Brighten up your spring with these invigorating lemon poppyseed muffins.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon poppy seeds

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together the melted butter, milk, eggs, lemon juice, and lemon zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the poppy seeds.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until the muffins are golden brown.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

9. Raspberry Sorbet

Raspberry Sorbet is a rejuvenating and light dessert perfect for spring.

Ingredients

• 2 cups of fresh raspberries
• 1 cup of granulated sugar
• 1 cup of water

Instructions

1. Rinse the raspberries and pick out any stems or debris.
2. In a blender or food processor, puree the raspberries until smooth.
3. In a medium saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves.
4. Bring the sugar mixture to a boil, then reduce the heat and simmer for 5 minutes.
5. Strain the raspberry puree through a fine-mesh sieve to remove the seeds.
6. Combine the raspberry puree and sugar mixture in a bowl, stirring to combine.
7. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours.
8. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Once the sorbet is frozen, scoop and serve immediately.

10. Orange Blossom Pudding

Delicate orange blossom pudding with a sweet and fragrant flavor.

Ingredients

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon orange blossom water
• 1/4 cup orange blossom syrup
• 1/2 cup whole milk

Instructions

1. In a medium saucepan, combine the heavy cream, granulated sugar, and kosher salt.
2. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. In a small bowl, whisk together the egg yolks and vanilla extract.
4. Gradually add the hot cream mixture to the egg yolks, whisking constantly.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens.
6. Remove the saucepan from the heat and stir in the orange blossom water and orange blossom syrup.
7. Strain the pudding into a clean bowl and let it cool to room temperature.
8. Cover the bowl with plastic wrap and refrigerate the pudding for at least 2 hours or overnight.
9. Just before serving, stir in the whole milk to achieve the desired consistency.
10. Serve the orange blossom pudding chilled, garnished with toasted almonds or orange zest if desired.

11. Lavender Shortbread Cookies

Buttery shortbread cookies infused with the subtle flavor of lavender.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1 tsp dried lavender buds
• 1/2 tsp salt

Instructions

1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. In a separate bowl, whisk together the flour, confectioners' sugar, lavender buds, and salt.
4. Gradually add the dry ingredients to the butter mixture and mix until a dough forms.
5. Roll out the dough to about 1/4 inch thickness and cut into desired shapes.
6. Place the cookies on the prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

12. Strawberry Shortcake

Sweet strawberry shortcake with fresh whipped cream and juicy strawberries.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
• 3/4 cup heavy cream
• 2 large eggs
• 2 cups sliced strawberries
• 1 cup whipped cream

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and mix until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream and eggs.
5. Add the cream mixture to the flour mixture and stir until a dough forms.
6. Roll out the dough and cut into rounds.
7. Bake the shortcake rounds for 18-20 minutes or until golden brown.
8. Split the shortcake rounds in half and top with sliced strawberries and whipped cream.
9. Serve immediately and enjoy.

13. Pineapple Upside Down Cake

Pineapple Upside Down Cake is a classic dessert with caramelized pineapple rings and cherries.

Ingredients

• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup pineapple juice
• 1 cup pineapple rings
• 1 cup cherry halves

Instructions

1. Preheat oven to 350°F and grease a 10-inch tube pan.
2. Mix brown sugar and 1/4 cup granulated sugar in a bowl.
3. Arrange pineapple rings and cherry halves in the prepared pan.
4. Sprinkle sugar mixture evenly over pineapple and cherries.
5. Whisk together flour, baking powder, and salt in a separate bowl.
6. Beat butter and remaining granulated sugar until light and fluffy.
7. Add eggs one at a time, beating well after each addition.
8. Gradually add flour mixture to wet ingredients, alternating with pineapple juice.
9. Pour batter over pineapple and sugar mixture in the pan.
10. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
11. Let cool in pan for 10 minutes before transferring to a wire rack.

14. Coconut Lime Macarons

Delicate French macarons with a coconut lime twist, perfect for spring.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon salt
• 1/2 teaspoon lime zest
• 2 tablespoons freshly squeezed lime juice
• Food coloring

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, sift together the almond flour and confectioners' sugar.
3. In a large bowl, whip the egg whites until stiff peaks form.
4. Add the granulated sugar to the egg whites and whip until combined.
5. Add the unsweetened shredded coconut, salt, lime zest, and lime juice to the egg mixture and whip until combined.
6. Add a few drops of food coloring to tint the macarons if desired.
7. Sift the almond flour mixture over the egg mixture and fold until well combined.
8. Transfer the batter to a piping bag fitted with a round tip.
9. Pipe small, round circles onto the prepared baking sheet.
10. Tap the baking sheet gently to remove any air bubbles.
11. Allow the macarons to sit at room temperature for 30 minutes to an hour to form a skin.
12. Bake the macarons for 15-20 minutes, or until firm to the touch.
13. Allow the macarons to cool completely on the baking sheet.
14. Pair the macarons up by size and shape, and sandwich a small dollop of buttercream or ganache in between.

15. Rhubarb Ginger Crumble

Tangy rhubarb meets spicy ginger in a sweet crumble dessert.

Ingredients

• 2 cups rhubarb, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons grated ginger
• 1/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold butter, cut into small pieces
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, granulated sugar, and grated ginger.
3. In a separate bowl, mix together flour, rolled oats, brown sugar, and cold butter until crumbly.
4. Add cinnamon and nutmeg to the crumb mixture and stir to combine.
5. Transfer the rhubarb mixture to a baking dish and top with the crumb mixture.
6. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is tender.
7. Serve warm, topped with vanilla ice cream or whipped cream if desired.

16. Cherry Almond Clafoutis

Cherry Almond Clafoutis is a French dessert with cherries and almonds.

Ingredients

• 1 1/2 cups cherries
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 large eggs
• 2 tablespoons unsalted butter
• 1/4 cup sliced almonds
• 1 teaspoon almond extract

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together flour, sugar, and baking powder.
3. In another bowl, whisk together milk, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Arrange cherries in a baking dish and pour the batter over them.
6. Sprinkle sliced almonds on top of the batter.
7. Bake for 35-40 minutes, or until golden brown.
8. Remove from oven and let cool for 10 minutes before serving.

17. Lime Bars With Shortbread Crust

Tangy lime filling on a buttery shortbread crust makes a perfect dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon grated lime zest
• Salt to taste

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour and confectioners' sugar, then add softened butter and mix until a dough forms.
3. Press the dough into the prepared baking dish and bake for 20-25 minutes, or until lightly golden.
4. In a large bowl, whisk together eggs, granulated sugar, lime juice, and lime zest.
5. Pour the lime mixture over the baked shortbread crust and smooth the top.
6. Bake for an additional 20-25 minutes, or until the filling is set.
7. Remove from oven and let cool completely on a wire rack.
8. Cut into bars and serve.

18. Apricot Frangipane Tart

A sweet and elegant dessert, Apricot Frangipane Tart combines fresh apricots with a rich almond filling.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup frangipane filling
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh apricots, sliced

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and confectioners' sugar.
3. Add cold butter to the flour mixture and use a pastry blender to work it into a coarse crumb.
4. Gradually pour in cold water while stirring with a fork until dough comes together.
5. Wrap the dough in plastic and refrigerate for 30 minutes.
6. On a lightly floured surface, roll out the dough to a thickness of 1/8 inch.
7. Transfer the dough to a 9-inch tart pan with a removable bottom.
8. Spread the frangipane filling evenly over the bottom of the tart shell.
9. Arrange the sliced apricots on top of the frangipane filling in a spiral pattern.
10. Fold the edges of the tart crust up over the filling to form a decorative border.
11. Brush the crust with the beaten egg and sprinkle with granulated sugar.
12. Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
13. Allow the tart to cool completely before servings.

19. Rosewater Pistachio Kulfi

Rosewater Pistachio Kulfi is a creamy Indian dessert infused with rosewater and pistachio flavors.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup rosewater
• 1/4 cup chopped pistachios
• 1 tsp ground cardamom

Instructions

1. Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and stir in the rosewater and ground cardamom.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. During the last 2 minutes of churning, add the chopped pistachios.
7. Transfer the kulfi to an airtight container and freeze for at least 2 hours before serving.

Conclusion

You'll bake, you'll craft, and you'll create delicious spring desserts. You'll mix, you'll measure, and you'll make unforgettable treats. You'll indulge, you'll share, and you'll savor each bite, enjoying the flavors of Lemon Lavender Creme Brulee, Strawberry Rhubarb Crisp, and more, making your spring season sweet and memorable.