68 Spring Desserts Starring *All* the Seasonal Produce

• Time Commitment: 30 minutes
• Why I Love It: beginner-friendly, kid-friendly, special occasion-worthy, crowd-pleaser
• Serves: 24 cookies

Swap the heart cookie cutters for flowers, the pink food coloring for yellow, orange and green, and you'll have an adorable, spring dessert in a flash. "More mixing will have a softer, more marbled effect; less mixing will yield bright streaks of color," former PureWow senior food editor Katherine Gillen writes. Sub store-bought sugar cookies to save time—I won't tell.

• Time Commitment: 50 minutes
• Why I Love It: crowd-pleaser, <10 ingredients, special occasion-worthy
• Serves: 8

It’s not often you can say you made a pie in less than an hour. Color your guests impressed. "The filling is a simple mixture of fruit, sugar and cornstarch, plus vanilla paste for flavor," Gillen notes. "I love the way it flecks the galettes with vanilla beans, but you can substitute extract if that’s all you have."

• Time Commitment: 4 hours
• Why I Love It: crowd-pleaser, beginner-friendly, make ahead
• Serves: 8 to 10

Every element (graham cracker crumble, lemon curd, meringue) in these cute cups can be made ahead. In the words of Ina Garten, how easy is that? "The filling is made on the stovetop, the meringue is cooked, so you can eat it without baking or torching it, and everything can be made ahead," Gillen asserts.

• Time Commitment: 40 minutes
• Why I Love It: kid-friendly, crowd-pleaser, beginner-friendly
• Serves: 24 cookies

"Instead of food coloring, the cookies get their half-and-half hue (and flavor) from freeze-dried berries," Gillen writes, "which you can find online and in stores like Trader Joe’s or Target. I used a mix of strawberry and raspberry, but you can use any kind you like." Roger that.

• Time Commitment: 4 hours
• Why I Love It: crowd-pleaser, special occasion-worthy, make ahead
• Serves: 24

This is even better than a bouquet of fresh flowers. Hummingbird cake—a lightly spiced pineapple dessert—is considered a Southern classic, and it's the best way to use up ultra-ripe bananas, which are the key to its moisture. "If you don't have a bunch of almost-rotten bananas at the ready, you can bring out their natural sweetness by roasting them in a 300°F oven for about 15 minutes," Gillen suggests.

• Time Commitment: 50 minutes (plus chilling time)
• Why I Love It: crowd-pleaser, make ahead, special occasion-worthy
• Serves: 8

"The sweet-and-salty riff on North Carolina lemon pie rose to prominence after chef Bill Smith’s rendition was featured on NPR," Gillen explains. "What makes it special is...the crust is made from crushed saltine crackers, which balance the sweet-tart filling. And...the pie takes almost no time to assemble and bake." Use lemon juice in the filling or a mix of lemon and lime juices for slightly floral, less tart results.

• Time Commitment: 50 minutes
• Why I Love It: crowd-pleaser, make ahead, kid-friendly
• Serves: 12

No hate to the O.G., but this fruity spin on black and white cookies is pretty irresistible. The cookies' dreamy blush hue is courtesy of powdered, freeze-dried berries, not food dye. Gillen promises no one will miss the chocolate.

• Time Commitment: 45 minutes
• Why I Love It: beginner-friendly, crowd-pleaser, make ahead
• Serves: 24 cookies

So buttery, so sweet-tart. None of your guests will know if you opt for filling this spring dessert recipe with store-bought lemon curd instead of making it from scratch. "You can totally wing it with just your hands and a spatula, but I’ve found that a small cookie scoop (about one tablespoon) makes portioning fast and flawless," Gillen claims.

• Time Commitment: 1 hour and 20 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, beginner-friendly
• Serves: 20 shortcakes

"These cuties might seem like they involve a lot of moving parts, but they’re really just tiny biscuits with jam and whipped cream," Gillen assures. "You can make the tart-sweet fruit compote up to five days in advance, and the biscuit dough keeps well in the freezer if you’re really into planning ahead."

• Time Commitment: 1 hour and 5 minutes
• Why I Love It: special occasion-worthy, crowd-pleaser, kid-friendly
• Serves: one 9-inch cake

By "easy," I mean it’s ready in about an hour. "Decorate it simply with frosting swoops or fancy it up with sprinkles and fresh flowers," recipe developer Erin McDowell suggests. "Either way, it’ll be dressed to impress."

• Time Commitment: 1 hour and 45 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, <500 calories
• Serves: 8 to 10

It seems summery, but pineapple is actually in season in the spring. It turns caramelized and ultra-sweet in this spring dessert recipe, which has a bit of fresh ginger for a welcome kick. Be sure to start with the ripest, juiciest fruit possible for the best results.

• Time Commitment: 40 minutes
• Why I Love It: kid-friendly, <10 ingredients, beginner-friendly
• Serves: 4

Roasting the strawberries brings out their sweetness, even if you don’t find the best pint at the farmers market. Plus, this dessert takes no time to make and it's picky kid-approved. "If you don't have mini pie pans (although you should consider getting a few, because they’re adorable), ramekins will work too," McDowell writes.

• Time Commitment: 45 minutes
• Why I Love It: <10 ingredients, crowd-pleaser, beginner-friendly
• Serves: 9

Psst: The crust is made from store-bought puff pastry, but you don’t have to tell anyone your shortcut. The rest of this spring dessert recipes is fresh rhubarb, sugar and an easy egg wash for browning.

• Time Commitment: 50 minutes
• Why I Love It: crowd-pleaser, kid-friendly, <500 calories, make ahead
• Serves: 20 cookies

All the flavor of pie, minus the work. The trick to this spring dessert's intense citrusy flavor is rubbing the lemon zest and sugar together before making the dough. "Put the meringue on top in a very casual swipe, because you don’t want too much," McDowell advises. "You want to keep that tart-sweet combination."

• Time Commitment: 30 minutes
• Why I Love It: <10 ingredients, beginner-friendly, gluten free
• Serves: 6

On its own, rhubarb is pretty tart. A creamy coconut rice pudding, sweetened with condensed milk, is the ultimate foil, if you ask me. "It's very easy to just dump everything and stir together," McDowell says. "The rice pudding takes barely any time, and you can whip up a simple rhubarb compote while the pudding is setting up in the fridge."

• Time Commitment: 2 hours and 15 minutes
• Why I Love It: special occasion-worthy, <10 ingredients, crowd-pleaser
• Serves: 18 cookies

They’re almost too pretty to eat. (The keyword is “almost.”) For the flower toppers, violets, pansies, roses and lavender are all edible and relatively easy to find. "Use egg wash to glue the flowers to slice-and-bake shortbread cookies and they'll flatten in the oven," McDowell recommends.

• Time Commitment: 3 hours
• Why I Love It: special occasion-worthy, gluten free, beginner-friendly
• Serves: 4

While this meringue pie-pavlova hybrid looks totally impressive, it's practically foolproof to put together. "All you do is make meringue cookies, then layer them with a simple grapefruit curd," McDowell writes. "It's the best of both worlds: a meringue cookie—crispy outside, marshmallowy inside—and a creamy, custardy curd."

• Time Commitment: 1 hour
• Why I Love It: crowd-pleaser, kid-friendly, beginner-friendly
• Serves: 12

Two desserts in one? Don’t mind if I do. I'm betting finicky eaters will even ask for seconds of this simple spring dessert. "The biscuit-like batter is poured into a muffin tin and filled with lightly sweetened fresh strawberries. Then, the finished cupcakes are topped with whipped cream and, of course, more berries," McDowell explains.

• Time Commitment: 1 hour and 35 minutes
• Why I Love It: special occasion-worthy, crowd-pleaser, make ahead
• Serves: one 9-inch pie

This is the wow-worthy baking project you’ve been searching for. The meringue topping gets its soft purple tint from freeze-dried blueberries, which add color and flavor. "Once you add the cornstarch to the filling, make sure you boil it for the full 30 seconds. This will not only cook off any starchy flavors, but also ensure your pie sets up properly," McDowell stresses.

• Time Commitment: 40 minutes
• Why I Love It: beginner-friendly, kid-friendly, crowd-pleaser
• Serves: one 9-inch cake

Permission to eat the leftovers for breakfast, granted. This eye-catching confection will fit right in at an alfresco dinner party and Sunday brunch alike. Bonus points for adding a cinnamony streusel on top of the icing.

• Time Commitment: 1 hour and 20 minutes
• Why I Love It: kid-friendly, crowd-pleaser, beginner-friendly
• Serves: 8

Meyer lemons are technically in season in winter, but you can easily substitute standard lemons in the spring. It'll taste a bit more tart, but that's no problem in my book. "I like to serve this unglazed at breakfast, alongside granola and yogurt, or as dessert with whipped cream and berries," McDowell writes.

• Time Commitment: 2 hours and 45 minutes
• Why I Love It: special occasion-worthy, crowd-pleaser, make ahead
• Serves: 8

Get this: The crust is colored with strawberries instead of food dye, so this pie is strawberries squared. How's that for a spring dessert? If you want to skip the lattice crust to save time or effort, make a double-crust pie instead. Just make sure to cut a few slits in the top to vent the filling.

• Time Commitment: 55 minutes
• Why I Love It: sheet pan recipe, beginner-friendly, special occasion-worthy
• Serves: 10

It all comes together on one sheet pan, which means more time eating and less time worrying about the dishes. (In case you're wondering, togarashi is a Japanese spice blend that’s toasty, spicy and sweet. It's technically optional, but I think it's the cherry on top.)

• Time Commitment: 45 minutes
• Why I Love It: <10 ingredients, special occasion-worthy, <500 calories
• Serves: one 8-inch cake

When you think cake, you probably don’t think “less than an hour” or “doesn’t require special equipment,” but this spring dessert will defy your expectations. Garnish it with a dusting of confectioners' sugar and fresh berries or citrus fruit.

• Time Commitment: 55 minutes
• Why I Love It: beginner-friendly, kid-friendly, <10 ingredients, make ahead
• Serves: 16 large or 32 small bars

These cuties start with an easy, press-in brown sugar shortbread. It's filled with store-bought, seedless raspberry jam, but you could use any flavor you'd like. (Strawberry, blueberry and apricot would all be lovely alternatives.)

• Time Commitment: 30 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, <500 calories
• Serves: 20 t0 25 bites

Lightly sweet and bursting with almond flavor, these cake bites can be made by hand using just a whisk and a single bowl. I'm smitten—and you will be, too. (C'mon, each cake only contains about 50 calories.)

• Time Commitment: 1 hour and 5 minutes
• Why I Love It: crowd-pleaser, kid-friendly, make ahead
• Serves: 15

Whether you consider it a cookie, pie or cake is a moot point—it’s delicious any way you spin it. This spring dessert travels well, so pack it in lunchboxes, picnic baskets and purses galore. "Take care not to over bake the cakes, or they may dry out a bit," McDowell adds.

• Time Commitment: 3 hours and 45 minutes
• Why I Love It: sheet pan recipe, crowd-pleaser, special occasion-worthy, gluten free
• Serves: 8

Trifles only sound stuffy and old-school. This modernized version is served on a baking sheet instead of in a crystal-cut bowl, making it easy for everyone to dig in at once. Give everyone a small plate and place the trifle on the table with a few large serving spoons—your job is done.

• Time Commitment: 55 minutes
• Why I Love It: special occasion-worthy, <10 ingredients, gluten free
• Serves: 6

Mastering the fine art of the soufflé is officially NBD, thanks to this foolproof recipe. "The key is not over-mixing," McDowell says. "Be tender with them and don't slam the sheet tray down. Everyone will think you're a pro when you make these, so try it when you’re really looking to impress someone."

• Time Commitment: 1 hour and 10 minutes
• Why I Love It: special occasion-worthy, <10 ingredients, crowd-pleaser
• Serves: 14

Everyone will think you're running a fancy French bakery out of your kitchen. (Not a bad idea, if you ask me.) The icing on top is two strawberries and confectioners' sugar—it doesn't get simpler than that, folks.

• Time Commitment: 3 hours and 25 minutes
• Why I Love It: crowd-pleaser, gluten free, special occasion-worthy
• Serves: 16

They’re miniature and light as air, so go ahead, have three (or five...). This nine-ingredient spring dessert is also free of flour, so gluten-free eaters can safely get in on the goods. Sounds like a win all around.

• Time Commitment: 2 hours and 30 minutes
• Why I Love It: special occasion-worthy, crowd-pleaser, <500 calories
• Serves: 10

Making all the individual components is slightly involved, but the end result—a creamy, dreamy éclair-like pastry—is so worth it. They're filled with whipped cream, fresh raspberries and passionfruit pulp.

• Time Commitment: 1 hour and 20 minutes
• Why I Love It: <10 ingredients, crowd-pleaser, special occasion-worthy, gluten free
• Serves: one 9-inch cake

The texture is supremely light and fluffy, but the taste is just like New York-style cheesecake. You might even have the necessary ingredients already in your kitchen. (Really: It's mostly just eggs and cream cheese.)

• Time Commitment: 1 hour and 5 minutes
• Why I Love It: <10 ingredients, crowd-pleaser, <500 calories
• Serves: 10

When three layers and homemade buttercream aren’t in the cards, make this “less is more” spring dessert and let the fresh fruit garnish do the hard work. Bonus points for grilling the cake slices before serving on a barbecue or grill pan.

• Time Commitment: 2 hours
• Why I Love It: crowd-pleaser, special occasion-worthy, make ahead
• Serves: 6

Face it, you've been looking for a reason to buy a kitchen torch anyway. Sugar cookie crust, creamy lemon custard and soft meringue, all baked up in a muffin tin—what’s not to love? "I recommend using a candy thermometer to take the guesswork out of the [meringue] topping,” McDowell suggests.

• Time Commitment: 30 minutes
• Why I Love It: crowd-pleaser, kid-friendly, <500 calories
• Serves: 12

These cupcakes take 30 minutes to make from start to finish. Need I say more? Kids will love the strawberry-kissed frosting on top. "They're great for parties, picnics and events because you don’t have to worry about that whipped cream deflating on you after ten minutes," McDowell says.

• Time Commitment: 1 hour
• Why I Love It: <10 ingredients, crowd-pleaser, beginner-friendly
• Serves: 6

On the first 60-degree day, I'm firing up the grill to make these sweet skewers. The berries are served on biscuits made from store-bought dough that are generously slathered in honey butter. Finally, it's all crowned with fresh whipped cream.

• Time Commitment: 1 hour
• Why I Love It: crowd-pleaser, kid-friendly, <500 calories
• Serves: 12

Carrots for spring? Not so groundbreaking. Carrot doughnuts, on the other hand, are revelatory. These have Easter dessert written all over them. "The cream cheese will make the glaze thicken as it sits, so you might have to thin it out to get it to the ideal drizzling consistency, or you can spread it on for a more frosting-like texture," McDowell explains.

• Time Commitment: 1 hour and 45 minutes
• Why I Love It: special occasion-worthy, crowd-pleaser, beginner-friendly
• Serves: 8

"The peanut butter filling is easy to make, and then the meringue feels like an incredible triumph to swoop over the top," McDowell raves. "The pie looks straight out of a fairy tale." Substitute a store-bought pie crust if you're pressed for time; it'll be our little secret.

• Time Commitment: 10 minutes
• Why I Love It: one bowl, <30 minutes, <10 ingredients
• Serves: 1

This one is for those nights when you don’t want to share—or turn on the oven. I love that this spring dessert calls almost exclusively for pantry staples. Top this microwave masterpiece with whipped cream or vanilla ice cream.

• Time Commitment: 15 minutes
• Why I Love It: beginner-friendly, <30 minutes, <10 ingredients
• Serves: 24 cookies

You had me at four ingredients (and again at ready in 15 minutes). Boxed lemon cake mix makes this low-lift spring dessert possible, while store-bought whipped topping serves as the bulk of the wet ingredients and provides a fluffy, melt-in-your-mouth texture.

• Time Commitment: 2 hours and 15 minutes
• Why I Love It: crowd-pleaser, kid-friendly, <500 calories
• Serves: 12

Homemade bread? You’ve got this. Even if you don't nail the brioche on the first try, the raspberry and blueberry glazes will make up for it. "They're airy, much like a yeasted doughnut, but without the mess of frying," McDowell explains.

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, make ahead, <10 ingredients
• Serves: 4

Make-ahead dessert has a nice ring to it, no? This unfussy, elegant dish can be refrigerated for two weeks and frozen even longer. Serve it with nothing but whipped cream, or pour it onto a baked tart crust, pound cake or biscuits.

• Time Commitment: 35 minutes
• Why I Love It: <10 ingredients, beginner-friendly, gluten free, <500 calories
• Serves: 16

Would you like a cup of sunshine or a cone? You won't need a fancy ice cream maker to pull off this gem. “It's billowy, creamy and never icy, even after three to four weeks in the freezer,” recipe creator Rose Levy Beranbaum writes. "A silky Italian meringue made with sugar syrup is the miracle ingredient!"

• Time Commitment: 3 hours
• Why I Love It: no cook, special occasion-worthy, <10 ingredients
• Serves: 10

No oven, no problem. The simple topping can be made with any type of berry; just adjust the sugar to taste. Even better, the press-in graham cracker crust is newbie-proof and the filling sets in the fridge without the help of a water bath.

• Time Commitment: 1 hour
• Why I Love It: one pan, crowd-pleaser, beginner-friendly
• Serves: 10

A cast iron skillet guarantees crisp edges and a tender interior. Swap the cherries for strawberries to make this simple recipe a bonafide spring dessert (or use frozen cherries if you can't wait until summer to get your fix).

• Time Commitment: 1 hour
• Why I Love It: <10 ingredients, crowd-pleaser, special occasion-worthy, make ahead
• Serves: 20

The cake itself only requires five ingredients. That means there’s no excuse to skip the luscious cream cheese frosting. "I wait to frost this until just before serving, as I don't often have room for an entire sheet pan in the fridge," recipe creator Gaby Dalkin advises.

• Time Commitment: 1 hour and 35 minutes
• Why I Love It: special occasion-worthy, kid-friendly, crowd-pleaser
• Serves: 36 pieces

Yeah, it's in the name. But you don't need a birthday to make these adorable bites—just saying. Once you decorate the miniatures, allow 15 minutes for the icing to firm up. Then, they're ready to take on the go (or devour).

• Time Commitment: 1 hour
• Why I Love It: one bowl, crowd-pleaser, beginner-friendly
• Serves: 36 cookies

The green color practically screams spring, and the brown butter glaze means you’ll have to eat at least two. I don’t make the rules. "Use confectioners’ (powdered) sugar," recipe creator Sally McKenney writes. "Don’t use granulated sugar. The cookies will over-spread and have a granular texture."

• Time Commitment: 1 hour
• Why I Love It: crowd-pleaser, beginner-friendly, <10 ingredients
• Serves: 10

Imagine a biscuit-based shortcake with all the flavor of a fruit pie. The fresh mint brings this simple spring dessert to life, but a garnish or two won't hurt. (I'm partial to crème fraîche and a flourish of flaky salt, but whipped cream and ice cream are fair game, too.)

• Time Commitment: 3 hours
• Why I Love It: crowd-pleaser, kid-friendly, <500 calories
• Serves: 20

Just *look* at the color of that strawberry glaze and try to resist. (Leave it to freeze-dried fruit to work its magic in any season.) It'd also taste great on sugar cookies, brownies, ice cream and pound cake.

• Time Commitment: 1 hour and 5 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, make ahead
• Serves: one 10-inch cake

Is it breakfast or is it dessert? I say both. Feel free to make it ahead; the Greek yogurt will keep the cake moist for the long haul. If you feel like making it ahead, it'll last for up to two days at room temperature in an airtight container.

• Time Commitment: 30 minutes
• Why I Love It: crowd-pleaser, kid-friendly, <10 ingredients
• Serves: 12

This spring dessert features matcha, vanilla and strawberry all in one. I like to save my favorite bite (strawberry) for last, but you do you. I also love that the dough balls are rolled in sugar for extra crunch before they're baked.

• Time Commitment: 55 minutes
• Why I Love It: kid-friendly, <10 ingredients, beginner-friendly
• Serves: 2

The secret ingredient is white balsamic vinegar, which gives the berries a little oomph while they roast in the oven. (Oh, and the blended pound cake helps too.) Finish the milkshakes with freeze-dried berries, crumbled pound cake, Oreos or whipped cream.

• Time Commitment: 1 hour and 30 minutes
• Why I Love It: crowd-pleaser, kid-friendly, beginner-friendly
• Serves: 8

Hidden beneath the lemon crumb (!) are swoops and swirls of gorgeous homemade lemon curd. If you feel pressed for time, you can easily substitute store-bought lemon curd—I won't judge. Might I suggest washing it down with an Earl Grey latte?

• Time Commitment: 1 hour and 20 minutes
• Why I Love It: kid-friendly, crowd-pleaser, special occasion-worthy, <500 calories
• Serves: 12

If this flavor combination doesn’t scream “spring weather,” I don’t know what does. A mix of cream cheese and blueberry frostings piped side by side make the cupcakes appear extra fancy. "Make sure your lemons are at room temperature and roll them on a flat surface using the palm of your hand before you zest and juice them," recipe creator Amanda Powell writes. "It helps ensure you get the most juice as possible."

• Time Commitment: 55 minutes
• Why I Love It: crowd-pleaser, beginner-friendly, make ahead
• Serves: 12

The magenta-colored filling is tangy, fruity and too pretty to pass up. Use frozen blackberries for it if they're not at peak freshness yet; this spring dessert recipe is undeniably forgiving.

• Time Commitment: 2 hours
• Why I Love It: special occasion-worthy, crowd-pleaser, make ahead
• Serves: 8

Aren't they precious? Everything can be prepared a day or two ahead, making assembling—and devouring—these tiny spring desserts even sweeter. Bookmark them now to serve on Easter.

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, kid-friendly, beginner-friendly
• Serves: 24 bars

If I'm being honest, there’s nothing particularly “spring” about Lucky Charms. But I feel compelled to make a batch of these sticky-sweet treats every St. Patrick’s Day, so I couldn’t skip ’em. Consider them edible pots of gold.

• Time Commitment: 3 hours and 55 minutes
• Why I Love It: special occasion-worthy, crowd-pleaser, make ahead
• Serves: one 9-inch pie

This tastes like a vacation in the best way possible, from the coconut-graham cracker crust to the three-ingredient passionfruit purée filling. Regular whipped cream is a fine finishing touch, but coconut whipped cream will up the tropical ante, IMO.

• Time Commitment: 3 hours and 35 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, make ahead
• Serves: 6

Coconut is rich and creamy, while lime is tart and zippy. They’re the perfect pair, don't you think? Cream cheese in the pie dough makes the tarts ever so slightly tangy to boot. Don't let the time commitment deter you; it's mostly for hands-off chilling and resting.

• Time Commitment: 3 hours
• Why I Love It: special occasion-worthy, crowd-pleaser, make ahead
• Serves: 16

These cupcakes are softer and fluffier than marshmallows, thanks to cake flour, egg whites and sour cream in the batter. The vibrant frosting is just a tasty bonus. Pro tip: Frosted and unfrosted cupcakes alike can be frozen for up to two months, then thawed in the refrigerator overnight.

• Time Commitment: 2 hours
• Why I Love It: crowd-pleaser, beginner-friendly, kid-friendly
• Serves: 12

The most difficult step of this spring dessert recipe is waiting for the pie to chill before digging in with a spoon. I won't tell if you opt for store-bought pudding instead of homemade. Just don't skip the fresh chantilly cream.

• Time Commitment: 1 hour and 5 minutes
• Why I Love It: kid-friendly, make ahead, beginner-friendly
• Serves: 30 to 40 cookies

A cookie is a beautiful thing, whether it's intricately decorated with icing or spilling over with melted chocolate chips. However, this spring dessert is one of the cutest I've ever seen. Sub Nutella for jam if you have picky kids at the table.

• Time Commitment: 1 hour and 45 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, beginner-friendly
• Serves: 6

There are surprise ingredients in every element of this classic dessert, from the rosemary-laced crust to the tangy, balsamic strawberries. Oh, and did I mention the sour cream whip? Spring has sprung.

• Time Commitment: 1 hour
• Why I Love It: vegan, make ahead, gluten free
• Serves: 4

No dairy, no problem. These shortcake cups get their richness from plant-based ingredients, like coconut oil and almond milk instead of butter and cream. (Bonus: They’re also gluten free.)

• Time Commitment: 15 minutes
• Why I Love It: <30 minutes, no cook, beginner-friendly
• Serves: 4

The beauty of cooking with in-season produce is that usually, less is more. This beyond-simple spring dessert is delicious proof. The sugar used for maceration is meant to pull out the berry juices rather than sweeten the dish, so if you’re using truly ripe strawberries, you shouldn’t need much.

• Time Commitment: 40 minutes
• Why I Love It: crowd-pleaser, beginner-friendly, <10 ingredients
• Serves: 6

We all scream for this delightful spring dessert. Whip out the grill pan to char the pineapple indoors if it isn't warm enough to cook outside yet. Feel free to use frozen cherries for the sauce if they aren't in season, too.