10 Spring Baking Recipes

There is something truly special about springtime baking. As the days get longer and the first blooms appear, my kitchen fills with the scents of lemon, strawberry, and fresh herbs. For over fifty years, I’ve welcomed the season by pulling out my favorite bowls and whisks.

Spring baking, to me, is about lightness, brightness, and sharing food that feels like sunshine on a plate. It’s not about complex techniques; it’s about simple, joyful recipes that anyone can make.

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Today, I’m sharing ten of my absolute favorite spring recipes. These are the treats I make year after year, the ones my family and friends request as soon as the weather turns warm. From a stunning Lavender Lemon Cake to simple, chewy Lemon Crinkle Cookies, this list has something for every baker, whether you’re just starting out or have been at it as long as I have. So, tie on your apron, preheat your oven, and let’s fill your home with the wonderful flavors of spring.

A Quick Glance at Our Spring Recipes

Before we dive into the details, here’s a handy table to see what we’re making. It gives you a snapshot of each recipe’s star flavor and what kind of treat it is.

1. Lemon Blueberry Loaf Cake

This loaf is spring in a pan. It’s moist, bursting with juicy blueberries, and has that perfect tangy lemon kick. I make this almost every weekend in April and May. The trick is to toss your blueberries in a little flour so they don’t sink to the bottom. I’ve learned that over decades, and it never fails.

Complete Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• 1 ½ cups fresh blueberries
• 1 tablespoon flour (for coating blueberries)

How to Make It

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
• In a medium bowl, whisk together the 1 ½ cups flour, baking powder, and salt.
• In a large bowl, beat the softened butter and sugar together until light and fluffy.
• Beat in the eggs, one at a time, then mix in the vanilla, lemon zest, and lemon juice.
• Gently mix in half of the flour mixture, then all of the milk, then the rest of the flour mixture. Mix just until combined.
• In a small bowl, toss the blueberries with the 1 tablespoon of flour. Gently fold them into the batter.
• Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 15 minutes, then remove it to a wire rack to cool completely.

2. Strawberry Shortcake Recipe

This is not your typical shortcake biscuit. This is a tender, soft vanilla cake layered with sweetened fresh strawberries and clouds of whipped cream. It’s my go-to celebration cake for spring birthdays. The key is using the best, ripest strawberries you can find.

Complete Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup milk
• For the Filling:
• 2 pounds fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

How to Make It

• Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
• Make the cake: Whisk flour, baking powder, and salt. In another bowl, cream butter and sugar. Add eggs and vanilla. Alternate adding flour mix and milk, starting and ending with flour. Divide batter between pans.
• Bake for 25-30 minutes. Cool in pans 10 minutes, then remove to racks.
• Macerate strawberries: Mix sliced strawberries with ¼ cup sugar in a bowl. Let sit for 30 minutes.
• Make whipped cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
• To assemble: Place one cake layer on a plate. Top with half the whipped cream and half the strawberries. Add second layer. Top with remaining cream and strawberries. Serve immediately.

Read More: 80+ Delicious Cookies Recipes For Spring

3. Carrot Cake with Cream Cheese Frosting

A spring classic! This cake is wonderfully spiced, packed with carrots and nuts, and slathered with the best part: tangy cream cheese frosting. I always add a pinch of extra cinnamon; it makes the whole house smell amazing.

Complete Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon salt
• 1 ¼ cups vegetable oil
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts or pecans
• For the Frosting:
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt

How to Make It

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
• Whisk flour, baking soda, cinnamon, and salt.
• In a large bowl, whisk oil, sugars, eggs, and vanilla until smooth. Stir in dry ingredients just until mixed. Fold in carrots and nuts.
• Divide batter between pans. Bake for 30-35 minutes. Cool completely.
• Make frosting: Beat cream cheese and butter until smooth. Gradually beat in powdered sugar, vanilla, and salt.
• Frost the cooled cake layers. I like to sprinkle a few extra nuts on top.

4. Lemon Crinkle Cookies

These soft, chewy cookies with their pretty crackled tops are a springtime staple in my cookie jar. The powdered sugar coating gives them that classic “crinkle” look. They’re like little bites of sunshine.

Complete Ingredients

• 1 box (15.25 oz) lemon cake mix
• 2 large eggs
• ⅓ cup vegetable oil
• Zest of 1 lemon
• ½ cup powdered sugar (for rolling)

How to Make It

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, mix the cake mix, eggs, oil, and lemon zest until a dough forms.
• Place powdered sugar in a shallow bowl.
• Roll dough into 1-inch balls, then roll each ball generously in the powdered sugar.
• Place balls 2 inches apart on baking sheets. Bake for 8-10 minutes. The centers should still look soft.
• Let cookies cool on the sheet for 2 minutes before moving them to a rack.

Read More: 70+ Spring Cake Recipes I Tried This Year

5. Strawberry Rhubarb Crumble

This is the easiest, most comforting spring dessert. Tart rhubarb and sweet strawberries bake together under a buttery, oat streusel topping. I love serving it warm with a scoop of vanilla ice cream.

Complete Ingredients

• For the Filling:
• 3 cups sliced strawberries
• 3 cups chopped rhubarb (1-inch pieces)
• ⅔ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• For the Crumble Topping:
• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• ⅔ cup packed brown sugar
• ½ teaspoon cinnamon
• ½ cup unsalted butter, melted

How to Make It

• Preheat oven to 375°F (190°C).
• In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, and vanilla. Pour into a 9×9 inch baking dish.
• In a separate bowl, mix flour, oats, brown sugar, and cinnamon. Pour melted butter over and stir until clumps form.
• Sprinkle the crumble topping evenly over the fruit.
• Bake for 40-45 minutes, until the topping is golden and the fruit filling is bubbly.
• Let it cool for at least 15 minutes before serving.

6. Spring Sugar Cookies (Floral / Pastel)

These are the perfect blank canvas for your spring creativity. The cookie itself is tender and buttery, and the royal icing lets you decorate with pastel flowers and designs. I’ve spent many happy afternoons decorating these with my grandchildren.

Complete Ingredients

• For the Cookies:
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• For the Royal Icing:
• 4 cups powdered sugar
• 3 tablespoons meringue powder
• ½ teaspoon vanilla or almond extract
• ½ cup warm water
• Gel food coloring (pink, yellow, lavender, green)

How to Make It

• Make dough: Cream butter and sugar. Beat in egg and vanilla. Whisk flour, baking powder, and salt; gradually add to butter mix. Divide dough in half, flatten into discs, wrap in plastic, and chill for 1-2 hours.
• Preheat oven to 350°F (175°C). Roll out dough on floured surface to ¼-inch thick. Cut into shapes. Place on lined baking sheets.
• Bake for 8-10 minutes, just until edges are lightly golden. Cool completely.
• Make icing: Beat powdered sugar, meringue powder, extract, and water on low for 7-10 minutes until stiff peaks form. Thin small portions with water for flooding, and color as desired.
• Decorate cooled cookies with icing. Let icing dry completely.

Read More: 99+ Spring Desserts Recipes I Love To Make

7. Lemon Bars

The ultimate balance of sweet and tart. A shortbread crust holds a layer of bright, creamy lemon curd. I always dust them with a snowy layer of powdered sugar right before serving.

Complete Ingredients

• For the Crust:
• 1 cup all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• For the Filling:
• 3 large eggs
• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• ½ cup fresh lemon juice
• Zest of 1 lemon
• Powdered sugar for dusting

How to Make It

• Preheat oven to 350°F (175°C). Line an 8×8 inch pan with foil or parchment.
• Make crust: Pulse flour, ¼ cup powdered sugar, and butter in a food processor until crumbs form. Press firmly into the pan. Bake for 20 minutes.
• Make filling: Whisk eggs, sugar, flour, lemon juice, and zest until smooth.
• Pour filling over the hot crust. Bake for 20-25 minutes more, until set.
• Cool completely in pan on a wire rack. Chill for at least 2 hours. Lift out, cut into squares, and dust with powdered sugar.

8. Strawberry Cream Cheese Danish

These feel fancy but are surprisingly simple. Flaky puff pastry, a sweet cream cheese layer, and glazed strawberries on top. I make these for special spring breakfasts or brunches.

Complete Ingredients

• 1 sheet puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• 1 cup sliced strawberries
• 2 tablespoons strawberry jam
• 1 egg (for egg wash)

How to Make It

• Preheat oven to 400°F (200°C). Line a baking sheet.
• Roll puff pastry sheet into a 10×10 inch square. Cut into 4 equal squares.
• Score a smaller square inside each, about ½ inch from the edges (do not cut through).
• Mix cream cheese, powdered sugar, and vanilla. Spread inside the scored squares.
• Top cream cheese with sliced strawberries.
• Beat egg with 1 tsp water. Brush over the pastry edges.
• Bake for 15-18 minutes, until golden and puffed.
• Warm the strawberry jam and brush over the strawberries after baking. Serve warm.

Read More: 85+ Spring Dinner Recipes Which You Should Try Once

9. Chocolate Strawberry Brownies

Fudgy brownies meet fresh spring strawberries. The juicy berries add a wonderful freshness to the rich chocolate. I like to use a good dark chocolate for the batter.

Complete Ingredients

• ½ cup unsalted butter
• 8 oz semi-sweet chocolate, chopped
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ¼ teaspoon salt
• 1 ½ cups chopped strawberries

How to Make It

• Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment.
• Melt butter and chocolate together in a bowl over simmering water, or in the microwave in short bursts. Let cool slightly.
• Whisk sugar into the chocolate mixture. Then whisk in eggs, one at a time, and vanilla.
• Gently fold in flour and salt just until combined. Fold in chopped strawberries.
• Spread batter into prepared pan. Bake for 30-35 minutes, until a toothpick has moist crumbs.
• Let cool completely in pan before cutting.

10.bLavender Lemon Cake

This elegant Bundt cake is the showstopper of the list. The lavender adds a subtle, floral fragrance that pairs beautifully with the lemon. It’s incredibly moist and perfect for a spring tea party or Mother’s Day.

Complete Ingredients

• 1 cup milk
• 2 tablespoons dried culinary lavender
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• For the Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

How to Make It

• Heat milk and lavender in a small saucepan until steaming. Remove from heat, cover, and steep for 30 minutes. Strain out lavender and discard. Let milk cool.
• Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan.
• Whisk flour, baking powder, baking soda, and salt.
• In a large bowl, cream butter and sugar until light. Beat in eggs one at a time. Mix in lemon zest, juice, and vanilla.
• With mixer on low, alternate adding the flour mixture and the cooled lavender milk, starting and ending with flour.
• Pour batter into prepared pan. Bake for 45-55 minutes, until a tester comes out clean.
• Cool in pan 15 minutes, then invert onto a rack to cool completely.
• Whisk powdered sugar and lemon juice for glaze. Drizzle over cooled cake.

Read More: 90+ Spring Salad Recipes You Should Try This Year

90+ Spring Baking Ideas List

Spring Cakes & Loaves

• Lemon Blueberry Loaf Cake
• Strawberry Shortcake Cake
• Carrot Cake with Cream Cheese Frosting
• Lemon Layer Cake
• Orange Poppy Seed Cake
• Coconut Layer Cake
• Pistachio Cake
• Raspberry Almond Cake
• Vanilla Bean Spring Cake

Spring Cookies

• Lemon Crinkle Cookies
• Spring Sugar Cookies
• Raspberry Thumbprint Cookies
• Honey Lavender Cookies
• Strawberry Sugar Cookies
• Almond Butter Cookies
• White Chocolate Lemon Cookies
• Shortbread Spring Cookies
• Pastel Sprinkle Cookies
• Flower Cut-Out Cookies

Bars & Brownies

• Lemon Bars
• Strawberry Crumb Bars
• Raspberry Oat Bars
• Cheesecake Brownies
• White Chocolate Blondies
• Lemon Cheesecake Bars
• Chocolate Chip Cookie Bars
• Blueberry Crumb Bars
• Brown Butter Brownies
• Strawberry Lemonade Bars

Muffins & Quick Breads

• Lemon Poppy Seed Muffins
• Blueberry Muffins
• Strawberry Banana Bread
• Honey Oat Bread
• Lemon Yogurt Muffins
• Raspberry White Chocolate Muffins
• Banana Bread with Nuts
• Orange Cranberry Muffins
• Coconut Banana Bread
• Apple Yogurt Muffins

Pastries & Danishes

• Strawberry Cheese Danish
• Blueberry Danish Pastry
• Puff Pastry Fruit Tarts
• Lemon Cream Pastries
• Raspberry Cream Turnovers
• Croissant Bread Pudding
• Peach Puff Pastry Squares
• Jam-Filled Puff Pastries
• Vanilla Custard Danish

Spring Cupcakes

• Lemon Cupcakes with Buttercream
• Strawberry Cupcakes
• Carrot Cake Cupcakes
• Vanilla Floral Cupcakes
• Coconut Cupcakes
• Raspberry Filled Cupcakes
• Chocolate Strawberry Cupcakes
• Pastel Easter Cupcakes
• Lemon Cream Cupcakes

Pies & Tarts

• Strawberry Rhubarb Pie
• Lemon Meringue Pie
• Blueberry Crumble Pie
• Mixed Berry Tart
• Strawberry Cream Pie
• Lemon Tart
• Raspberry Tart
• Peach Tart
• Coconut Cream Pie

Healthy & Gluten Free Baking

• Almond Flour Lemon Cake
• Oatmeal Banana Muffins
• Gluten Free Carrot Cake
• Honey Almond Muffins
• Flourless Chocolate Cake
• Coconut Flour Muffins
• Yogurt Honey Cake
• Gluten Free Lemon Bars
• Date Sweetened Banana Bread

Chocolate Spring Baking

• Chocolate Strawberry Brownies
• Chocolate Chip Banana Bread
• Dark Chocolate Raspberry Cake
• Chocolate Covered Shortbread
• Chocolate Ganache Tart
• Chocolate Muffins
• Chocolate Crinkle Cookies
• Chocolate Coconut Bars
• Chocolate Lava Cake

Kid-Friendly Spring Baking

• Funfetti Cupcakes
• Bunny Sugar Cookies
• Rainbow Sprinkle Cookies
• Mini Vanilla Cupcakes
• Chocolate Chip Muffins
• Flower Cookies
• Mini Banana Bread Loaves
• Strawberry Hand Pies
• Chocolate Donut Muffins
• Confetti Cookie Bars

FAQs About Spring Baking

Can I use frozen fruit instead of fresh?

You absolutely can for recipes like the crumble or in the cake batters. Just don’t thaw it first—toss it in flour while still frozen and fold it in gently to avoid too much juice bleeding into the batter.

My cookies always spread too much. What am I doing wrong?

This is a common one. First, make sure your butter is *softened*, not melted. Chilling your dough before baking, like we do with the sugar cookies, is also a game-changer. A hot oven (preheated properly) helps them set fast.

What’s the best way to store these baked goods?

Most cakes and cookies do best in an airtight container at room temperature for 2-3 days. Anything with fresh fruit or cream cheese frosting (like the shortcake or danish) needs to go in the fridge. The brownies and loaf cake freeze wonderfully.

Is culinary lavender different from the lavender in my yard?

Yes, it is. Always use food-grade culinary lavender. It’s grown specifically for eating and has a cleaner, sweeter flavor. The ornamental kind can be treated with pesticides or have a bitter taste.

How can I make sure my layer cakes are level?

I run a serrated knife across the top of the cake layers as soon as they come out of the oven. You can also use cake strips around your pans for more even baking. A simple trick that works wonders.

Conclusion

Spring baking is one of life’s simple, profound joys. It connects us to the season’s renewal and gives us delicious ways to share happiness. These ten recipes are more than just instructions; they’re a collection of my favorite kitchen moments from a lifetime of baking. I hope they become favorites in your home too. Remember, baking is about the experience the scent of lemon zest, the feel of the dough, the smiles around the table. Don’t worry about perfection. Just enjoy the process. Now, I’d love to hear which recipe you try first. Happy baking, and may your spring be as sweet and bright as a perfect strawberry.