10 Pretty Spring Desserts to Bring to the Easter Table
After a long winter, gathering around the table with your loved ones for a spring holiday can feel like coming out of hibernation. That means the dessert to cap off the meal should be a celebration — both of the holiday and of the arrival of the spring season. So make the treat you bring to the table a pretty one. Embrace the arrival of fresh fruit and fresh flavors, and most definitely lean on pastels. Here are 10 of our prettiest desserts that are guaranteed to wow.
If this cake doesn’t wow your Easter guests when it’s brought to the table, I am not sure what will. This looks like your traditional strawberry shortcake in towering, layer cake form, but a hint of fresh basil in the whipped cream makes for a surprising twist on the classic.
There’s just something about lemon poppyseed cake that screams spring. This one is made extra moist with the addition of ricotta in the batter before it’s baked in a decorative Bundt pan and finished with a sweet vanilla glaze and sliced almonds.
Piling this gluten-free meringue dessert high with a mix of your favorite fresh fruit is sure to make it one that’s not only colorful but also eye-catching.
Sweet strawberry-rhubarb compote is not only tucked into the layers of this springtime cake, but it’s also folded into the buttercream to give it a delicate pink hue. And while a splash of sweet wine in the cake batter may seem odd, it results in the most tender crumb possible.
So many things make this classic hummingbird cake special. It’s packed with mashed bananas, crushed pineapple, and toasted pecans and topped with a tangy cream cheese frosting, but the surprisingly easy-to-make dried pineapple flowers that decorate the top are our favorite part.
Sometimes, after a large holiday meal, it can be hard to find room in your stomach for a large slice of pie or cake, but you’d still like something small and sweet to cap things off. This fancy (and almost-too-pretty-to-eat) dark chocolate bark is the answer. Bring a platter to the table and let your guests break off what they’d like.
Upside-down cakes are often seen as humble desserts, which is all well and good, but this one is totally dressed up for the holiday. The cake is finished with an extra dose of strawberries in the form of a sweet and sticky strawberry syrup and then topped with toasted meringue.
If you have lemon-lovers at your table, this is the pretty pastel cake to make. Delicate lemon cake gets brushed with lemon simple syrup and layered with creamy lemon curd for one sweet and tangy dessert.
There’s no need to fight for the last slice of cheesecake when each guest gets their own individual honey-sweetened, candied pistachio-garnished one. This is definitely a restaurant-worthy way to cap off your Easter meal.
This recipe makes four tiny tiered cakes that each feed three to four people. They’re not only a dainty, fun alternative to a more traditional, towering cake, but they’re also much easier to assemble, as the layers are made from one sheet cake that’s simply cut into rounds.