Spring has sprung and that means that it is time to update our desserts. With new produce popping up at the farm stand and grocery store, there’s plenty of seasonal inspiration to be had.
From year-round staples like zesty citrus to late-spring treats like strawberries and apricots, fruit is the perfect star ingredient for pies, crisps, cheesecake bars and more. In fact, we’re so excited about the season’s bounty that we even snuck a few rhubarb desserts into this roundup (we know, rhubarb is technically a vegetable!).
We think you’ll enjoy them, too—starting with this comforting classic. It’s perfectly sweet, a breeze to whip up and ready in just one hour.
Strawberry Shortcake
What better way to celebrate spring fruit than with a simple strawberry shortcake? In-season strawberries are so sweet that you won’t need much beyond a split shortcake and a spoonful of whipped cream.
Lemon Blueberry Cheesecake Bars
Incorporating sugar and butter into this graham cracker crust ensures that the results will be super-crispy. Prebaking it will also help the bottom layer stay nice and crunchy after you add the creamy cheesecake topping.
Baby Strawberry and Honey Pies
Giada De Laurentiis fills these mini pies with a strawberry, honey and orange-zest mixture that celebrates the lively flavors of spring fruit.
Rhubarb Jam Bars
Although rhubarb and strawberries are a popular duo, Valerie skips the berries for these simple dessert bars. Valerie says it’s because “I think rhubarb deserves to be its own star.”
Strawberry-Rhubarb Crumble
Strawberry, lemon juice and rhubarb come together in this rustic crumble. Add a dollop of whipped mascarpone topping for an elegant touch.
Apricot Clafoutis
Trisha’s recipe calls for canned apricots, which is perfect if you want to make this recipe in early spring before the fruit is at its peak and ready to be harvested.
Strawberry Cream Parfaits
Giada shows off the freshness of spring fruit with the classic combination of strawberries and cream. Fold coarsely broken meringue cookies into the whipped cream for a bit of crunch, then top each parfait with half a meringue for a playful touch.
Roasted Apricots with Mascarpone and Pistachios
This 25-minute dessert couldn’t be simpler—or more delicious. Topped simply with sweetened mascarpone and nuts, the juicy, late-spring fruit really has a chance to shine.
Joe’s “Say Cheese” Cheesecake with Fresh Strawberry Sauce
Brighten up a slice of indulgent cheesecake with a spoonful of Trisha Yearwood’s fresh strawberry sauce. It’s quick, easy and “best served cold from the refrigerator,” Trisha advises.
Strawberry-Rhubarb Tart
This easy spring tart comes together quickly with the help of frozen puff pastry. Pro tip from Food Network Kitchen: Buy strawberries of roughly the same size so they’ll fit together nicely when “shingled” on the tart.
