16 Springtime Easter Recipes Bursting With Fresh Flavors

As Easter approaches, get ready to revive your celebrations with a burst of fresh flavors. Your taste buds will do the happy dance with our exciting recipes, from sweet treats to savory delights. This Easter, it's time to try something new and exciting.

Discover 16 amazing springtime Easter recipes that will take your celebrations to the next level. With these simple and yummy recipes, you'll have a blast cooking and sharing with your family and friends. Get ready for a culinary adventure that will make your Easter unforgettable!

1. Fresh Strawberry Shortcake Recipe

Delicious shortcake filled with fresh strawberries and whipped cream.

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 cups sliced strawberries
• 1 cup whipped cream

Instructions

1. Preheat 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. Pour in heavy cream and stir until the dough comes together.
5. Roll out the dough and cut into rounds.
6. Bake for 18-20 minutes or until golden brown.
7. Split the shortcake in half and fill with sliced strawberries and whipped cream.
8. Serve immediately and enjoy.

2. Lemon Bars With A Shortbread Crust

Lemon bars with a shortbread crust are a tangy and sweet dessert perfect for spring.

Ingredients

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

Instructions

1. Preheat the oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together the flour, granulated sugar, and confectioners' sugar.
3. Add the softened butter to the bowl and mix until a crumbly dough forms.
4. Press the dough evenly into the prepared baking dish.
5. Bake the crust for 20-25 minutes, or until lightly golden.
6. In a large bowl, whisk together the eggs, lemon zest, and lemon juice.
7. When the crust is ready, pour the lemon mixture over the warm crust.
8. Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set.
9. Allow the bars to cool completely in the dish before cutting into squares and serving.

3. Spring Vegetable Quiche

Delicious quiche filled with spring vegetables and gooey cheese.

Ingredients

• 1 pie crust
• 2 cups mixed spring vegetables
• 2 cups shredded cheese
• 1/2 cup heavy cream
• 4 large eggs
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a tart pan.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Add shredded cheese and mixed spring vegetables to the bowl and stir to combine.
5. Pour the egg mixture into the pie crust.
6. Bake for 35-40 minutes or until the edges are golden brown.
7. Let the quiche cool before serving.

4. Roasted Asparagus With Lemon Aioli

Roasted asparagus with lemon aioli is a delicious springtime side dish.

Ingredients

• 1 pound fresh asparagus
• 2 lemons
• 1/2 cup mayonnaise
• 2 cloves garlic
• Salt and pepper
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Rinse asparagus and trim ends.
4. Place asparagus on the baking sheet and drizzle with olive oil.
5. Roast asparagus in the preheated oven for 12-15 minutes.
6. Meanwhile, juice the lemons and mix with mayonnaise and minced garlic.
7. Remove asparagus from the oven and season with salt and pepper.
8. Serve asparagus with lemon aioli dipping sauce.

5. Carrot Cake With Cream Cheese Frosting

Moist carrot cake with a tangy cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, then stir in the grated carrots and chopped walnuts.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. To make the frosting, beat the cream cheese and butter until smooth and creamy.
10. Gradually add the powdered sugar, beating until smooth and creamy.
11. Stir in the vanilla extract.
12. Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting on top.
13. Place the second layer on top and frost the entire cake with the remaining frosting.

6. Deviled Eggs With Pickled Mustard Seeds

Deviled eggs with a tangy twist of pickled mustard seeds.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped pickled mustard seeds
• 1 teaspoon prepared horseradish
• Salt and pepper to taste
• 1 tablespoon chopped fresh chives

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, pickled mustard seeds, and horseradish until smooth.
4. Season the yolk mixture with salt and pepper to taste.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle the tops with chopped chives.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve chilled.

7. Grilled Lamb Chops With Rosemary Garlic

Grilled lamb chops infused with rosemary and garlic flavors.

Ingredients

• 1 1/2 pounds lamb chops
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 4 sprigs fresh rosemary, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, and rosemary.
3. Season the lamb chops with salt and pepper.
4. Brush the garlic-rosemary mixture on both sides of the lamb chops.
5. Grill the lamb chops for 5-7 minutes per side, or until cooked to desired doneness.
6. Let the lamb chops rest for 5 minutes before serving.

8. Rhubarb Crisp With Vanilla Ice Cream

Tart rhubarb topped with a crunchy oat mixture and served with creamy vanilla ice cream.

Ingredients

• 2 pounds fresh rhubarb, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 pint vanilla ice cream

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix together rhubarb, granulated sugar, and flour.
3. Transfer the rhubarb mixture to a 9x9-inch baking dish.
4. In another bowl, combine rolled oats, brown sugar, cinnamon, nutmeg, and salt.
5. Add the cold butter to the oat mixture and mix until crumbly.
6. Spread the oat mixture evenly over the rhubarb filling.
7. Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is tender.
8. Remove from the oven and let cool for a few minutes.
9. Serve warm with vanilla ice cream.

9. Easter Ham With A Honey Brown Sugar Glaze

Easter ham with a honey brown sugar glaze is a sweet and savory dish perfect for the holiday.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 325°F.
2. Score the ham in a diamond pattern, cutting about 1/4 inch deep.
3. In a small bowl, whisk together honey, brown sugar, Dijon mustard, and olive oil.
4. Brush the glaze all over the ham, making sure to get it into the scored lines.
5. Sprinkle thyme, cloves, salt, and pepper over the ham.
6. Place the ham in a roasting pan and put it in the oven.
7. Bake for 15 minutes per pound, or until the ham is caramelized and cooked through.
8. Let the ham rest for 10-15 minutes before slicing and serving.

10. Radish And Arugula Salad With Burrata Cheese

Fresh spring flavors combine in a light and invigorating salad.

Ingredients

• 1 large bunch of arugula
• 1 bunch of radishes
• 1 ball of burrata cheese
• 1/4 cup of extra virgin olive oil
• 2 tablespoons of white wine vinegar
• Salt and pepper to taste

Instructions

1. Wash and dry the arugula leaves, then place them in a large bowl.
2. Slice the radishes thinly and add them to the bowl with the arugula.
3. Cut the burrata cheese into small pieces and add it to the bowl.
4. In a small bowl, whisk together the olive oil and white wine vinegar.
5. Drizzle the dressing over the salad and toss to combine.
6. Season the salad with salt and pepper to taste.
7. Serve the salad immediately, garnished with additional arugula if desired.

11. Hot Cross Buns With Spiced Apple Butter

Sweet hot cross buns filled with spiced apple butter.

Ingredients

• 1 cup warm milk
• 2 teaspoons active dry yeast
• 3 tablespoons sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup spiced apple butter
• 1/2 cup dried currants
• 1/2 cup diced apple
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. In a large mixing bowl, combine warm milk and yeast, let it sit for 5 minutes.
2. Add sugar, flour, and salt to the bowl, mix until a dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour.
5. Preheat oven to 375°F, line a baking sheet with parchment paper.
6. Divide the dough into 12 equal pieces, roll each into a ball.
7. Flatten each ball into a disk, place 1 tablespoon of spiced apple butter in the center.
8. Fold the dough over the filling, seal the edges, and place on the baking sheet.
9. Brush the tops with melted butter, bake for 18-20 minutes, or until golden brown.
10. Let the buns cool for 5 minutes before serving.

12. Spinach And Feta Stuffed Chicken Breasts

Tender chicken breasts filled with spinach and feta cheese.

Ingredients

• 4 boneless chicken breasts
• 1 package frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Lay the chicken breasts flat and make a horizontal incision in each to create a pocket.
4. Stuff each chicken breast with the spinach and feta mixture.
5. Brush the outside of the chicken with olive oil.
6. Place the chicken breasts on a baking sheet and bake for 35-40 minutes or until cooked through.
7. Let the chicken rest for 10 minutes before slicing and serving.

13. Roasted Beet Salad With Walnuts And Goat Cheese

Vibrant roasted beets meet creamy goat cheese in this spring salad.

Ingredients

• 4 large beets
• 1/2 cup walnuts
• 1/2 cup goat cheese
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 4 cups mixed greens

Instructions

1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a pan, toast walnuts over medium heat for 5 minutes, or until fragrant.
5. In a bowl, whisk olive oil, balsamic vinegar, and Dijon mustard.
6. Combine mixed greens, roasted beets, toasted walnuts, and crumbled goat cheese in a bowl.
7. Drizzle with dressing and season with salt and pepper to taste.

14. Lemon And Herb Roasted Leg Of Lamb

Tender leg of lamb infused with zesty lemon and herbs.

Ingredients

• 1 (1.5-2 pound) leg of lamb
• 2 lemons, zested and juiced
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together lemon zest, lemon juice, olive oil, garlic, rosemary, salt, and pepper.
3. Rub the mixture all over the leg of lamb, making sure to coat it evenly.
4. Place the lamb in a roasting pan and put it in the oven.
5. Roast the lamb for 20 minutes per pound, or until it reaches your desired level of doneness.
6. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing and serving.

15. Spring Pea And Mint Risotto

Creamy risotto infused with fresh spring peas and mint.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 tablespoons white wine

Instructions

1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
6. Add the white wine and cook until the liquid is absorbed.
7. Add 1/2 cup of warm broth to the rice and stir until absorbed.
8. Repeat step 7 until all the broth is used, stirring constantly.
9. Stir in the fresh spring peas and cook until tender.
10. Stir in the chopped fresh mint and grated Parmesan cheese.
11. Season with salt and pepper to taste.
12. Serve immediately.

16. Coconut Nest Macaroons With Cadbury Eggs

Delicious coconut macaroons shaped into nests with Cadbury eggs inside.

Ingredients

• 1 1/2 cups sweetened condensed milk
• 1/2 cup unsweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter, softened
• 1 cup Cadbury mini eggs
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sweetened condensed milk, unsweetened shredded coconut, granulated sugar, and salt.
3. Stir in the vanilla extract and softened butter until well combined.
4. Scoop the coconut mixture into small balls, about 1 inch in diameter.
5. Make a small indentation in the center of each ball and place a Cadbury mini egg in the nest.
6. Bake the macaroons for 18-20 minutes, or until lightly golden brown.
7. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Dust the coconut nest macaroons with confectioners' sugar before serving.

Conclusion

You'll love these 16 springtime Easter recipes! 70% of people prefer seasonal ingredients, and these dishes deliver. From strawberry shortcake to roasted leg of lamb, each bite bursts with fresh flavors, making your Easter celebration unforgettable and deliciously vibrant!