50+ Delicious Easter Brunch Dessert Recipes You’ll Love

Easter is the perfect time to gather with loved ones and celebrate the season with delicious food and delightful treats.

As the centerpiece of your Easter brunch, desserts hold a special place in creating lasting memories and filling hearts with joy.

Whether you’re hosting a formal Easter gathering or a casual family brunch, having a variety of dessert options to choose from can make all the difference.

From fruity confections to decadent chocolate creations, there’s no shortage of sweet treats that will brighten your table and satisfy every sweet tooth.

In this post, we’ve rounded up 50+ Easter brunch dessert recipes that will not only impress your guests but also make your celebration even sweeter.

From light and fluffy cakes to tangy pies, charming cupcakes, and bite-sized sweets, these recipes are perfect for complementing the savory dishes that are often served on Easter Sunday.

So, get ready to indulge in some irresistible desserts that will make your Easter brunch unforgettable!

50+ Delicious Easter Brunch Dessert Recipes You’ll Love

With so many wonderful Easter brunch dessert recipes to choose from, you can create a spread that will impress and delight your guests.

Whether you prefer fruity, creamy, or chocolaty desserts, there’s something for every palate in these 50+ sweet ideas.

So, roll up your sleeves and get ready to bake, serve, and enjoy these irresistible treats that are bound to make your Easter brunch a memorable event.

Don’t forget to add your personal touch, and most importantly, share the love with your friends and family.

Lemon Ricotta Bundt Cake

This Lemon Ricotta Bundt Cake is a springtime masterpiece, perfect for an Easter brunch dessert table. Its moist and tender crumb is enriched with creamy ricotta cheese and infused with the bright, zesty flavors of lemon. Topped with a luscious lemon glaze, this cake is as visually stunning as it is delicious. Whether served as a centerpiece dessert or alongside a cup of tea, it’s guaranteed to leave a lasting impression.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¾ cups granulated sugar
• 3 large eggs
• 1 cup whole-milk ricotta cheese
• ½ cup unsalted butter, melted
• Zest and juice of 2 lemons
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp milk (optional, for consistency)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the sugar, eggs, and ricotta until smooth and creamy. Slowly mix in the melted butter, lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared Bundt pan. Smooth the top with a spatula.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. For the glaze, whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.

This Lemon Ricotta Bundt Cake is a fresh, citrusy treat that embodies the joy of Easter. Its moist texture and sweet-tart glaze provide a refreshing end to any meal. Perfect for gatherings, this cake will quickly become an Easter tradition in your home.

Carrot Cake Cheesecake Bars

These Carrot Cake Cheesecake Bars bring together two beloved desserts in one irresistible treat. The spiced, moist carrot cake layers are complemented by a rich and creamy cheesecake filling, creating the perfect harmony of textures and flavors. Topped with a drizzle of cream cheese frosting, these bars are both portable and decadent, making them a crowd-pleasing addition to any Easter brunch spread.

Ingredients:

For the carrot cake layer:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 cup grated carrots

For the cheesecake layer:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. For the carrot cake layer, whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl.
3. In a separate bowl, combine oil, sugars, and eggs. Gradually add the dry ingredients, then fold in the grated carrots.
4. For the cheesecake layer, beat cream cheese, sugar, egg, and vanilla until smooth.
5. Spread half of the carrot cake batter into the prepared pan. Pour the cheesecake mixture evenly over the top. Drop spoonfuls of the remaining carrot cake batter on top and swirl gently with a knife.
6. Bake for 40-45 minutes or until the center is set. Cool completely before cutting into bars.

With their stunning layers and perfect balance of flavors, Carrot Cake Cheesecake Bars are the ultimate Easter dessert. These bars offer the comfort of classic carrot cake with the indulgence of cheesecake, making them a festive favorite for spring celebrations.

Raspberry Almond Tart

This Raspberry Almond Tart is a showstopper dessert that combines the nutty richness of an almond filling with the bright sweetness of fresh raspberries. Encased in a buttery, golden pastry crust, this tart not only tastes divine but also makes for a visually stunning centerpiece. It’s light yet indulgent, making it the perfect dessert to cap off your Easter brunch.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2 tbsp granulated sugar
• 1 egg yolk
• 2 tbsp cold water

For the almond filling:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 cup almond flour
• ½ tsp almond extract

For the topping:

• 1 cup fresh raspberries
• ¼ cup sliced almonds
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan.
2. For the crust, pulse flour, butter, and sugar in a food processor until crumbly. Add the egg yolk and cold water, pulsing until the dough comes together. Press into the tart pan and chill for 30 minutes.
3. For the almond filling, beat butter and sugar until fluffy. Mix in eggs, one at a time, followed by almond flour and almond extract.
4. Spread the almond filling evenly over the crust. Top with fresh raspberries and sliced almonds.
5. Bake for 35-40 minutes or until the filling is set and golden. Cool completely before dusting with powdered sugar.

Elegant and flavorful, this Raspberry Almond Tart is an ideal Easter brunch dessert. Its crisp crust, creamy almond filling, and vibrant raspberries make every bite a celebration of spring. Your guests will be impressed by both its taste and beauty, making it a delightful addition to your Easter traditions.

Coconut Cream Mini Pies

Coconut Cream Mini Pies are the perfect bite-sized indulgence for your Easter brunch dessert spread. With a buttery, flaky crust, creamy coconut filling, and a dollop of whipped cream, these mini pies are a delightful combination of textures and flavors. Their petite size makes them ideal for guests to enjoy without committing to a large dessert, making them a versatile and crowd-pleasing choice.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2 tbsp granulated sugar
• 2 tbsp cold water

For the filling:

• 1 cup coconut milk
• 1 cup whole milk
• ⅓ cup granulated sugar
• 3 tbsp cornstarch
• 2 large egg yolks
• 1 tsp vanilla extract
• ½ cup sweetened shredded coconut

For topping:

• Whipped cream
• Toasted coconut flakes

Instructions:

1. Preheat oven to 375°F (190°C). Grease a mini muffin tin.
2. To make the crust, mix flour, butter, and sugar in a food processor until crumbly. Add water until the dough comes together. Roll out the dough and cut circles to fit the muffin tin. Press the dough into the cups and bake for 10-12 minutes until golden. Let cool.
3. For the filling, whisk coconut milk, whole milk, sugar, cornstarch, and egg yolks in a saucepan over medium heat until thickened. Remove from heat and stir in vanilla and shredded coconut. Let the mixture cool slightly.
4. Spoon the filling into the mini crusts and refrigerate for 2 hours to set.
5. Top each mini pie with whipped cream and toasted coconut before serving.

Coconut Cream Mini Pies are a delightful addition to any Easter brunch, offering a tropical twist on a classic dessert. Their creamy filling and crisp crust make them irresistible, while their individual portions ensure everyone gets a perfect bite.

Strawberry Rhubarb Galette

A rustic Strawberry Rhubarb Galette brings together the sweetness of strawberries and the tanginess of rhubarb in a flaky, buttery crust. This freeform tart is easy to make yet exudes a homemade charm perfect for Easter brunch. Served warm with a dollop of whipped cream or a scoop of vanilla ice cream, this galette is a celebration of spring’s freshest flavors.

Ingredients:

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter, chilled and cubed
• 3-4 tbsp cold water

For the filling:

• 1 cup sliced strawberries
• 1 cup chopped rhubarb
• ⅓ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C).
2. For the crust, mix flour and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs. Gradually add water until the dough forms. Roll out into a 12-inch circle on parchment paper.
3. In a bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla. Spread the mixture onto the dough, leaving a 2-inch border.
4. Fold the edges of the dough over the filling, pleating as needed. Transfer the parchment paper with the galette to a baking sheet.
5. Bake for 40-45 minutes or until the crust is golden and the filling is bubbling. Cool slightly before serving.

With its balance of sweet and tart flavors, the Strawberry Rhubarb Galette is a crowd-pleaser that captures the essence of spring. Its rustic beauty and delightful taste make it a standout addition to your Easter brunch table.

Orange Cardamom Panna Cotta

This Orange Cardamom Panna Cotta is a silky, sophisticated dessert that adds elegance to your Easter brunch. Infused with aromatic cardamom and zesty orange, this creamy treat is both refreshing and indulgent. Served in individual glasses and topped with fresh orange slices, it’s a make-ahead dessert that saves time while impressing your guests.

Ingredients:

• 2 cups heavy cream
• ½ cup granulated sugar
• 1 tsp ground cardamom
• Zest of 1 orange
• 2 tsp unflavored gelatin
• 3 tbsp cold water
• Orange slices for garnish

Instructions:

1. In a saucepan, heat heavy cream, sugar, cardamom, and orange zest over medium heat until the sugar dissolves. Do not boil.
2. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Stir the gelatin into the warm cream mixture until dissolved.
3. Pour the mixture into individual serving glasses or ramekins. Refrigerate for at least 4 hours or until set.
4. Before serving, garnish with fresh orange slices and a sprinkle of cardamom.

Orange Cardamom Panna Cotta is a dessert that’s as easy to make as it is impressive to serve. Its creamy texture, subtle spice, and citrusy brightness make it a sophisticated choice for an Easter brunch dessert that your guests won’t forget.

Blueberry Lemon Cheesecake Bars

These Blueberry Lemon Cheesecake Bars are a perfect combination of creamy cheesecake and fresh fruit, with a zesty lemon kick. The tangy lemon filling pairs beautifully with sweet blueberries, making them a refreshing and vibrant choice for Easter brunch. With a buttery graham cracker crust and a rich, smooth filling, these bars offer both flavor and texture in every bite.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice

For the blueberry topping:

• 1 ½ cups fresh blueberries
• 3 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

Instructions:

1. Preheat the oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper.
2. For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared dish. Bake for 8-10 minutes, then set aside to cool.
3. For the cheesecake filling, beat cream cheese and sugar until smooth. Add eggs, one at a time, then mix in vanilla, lemon zest, and lemon juice. Pour the filling over the cooled crust.
4. For the blueberry topping, combine blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook until the mixture thickens and the berries start to break down. Let cool slightly.
5. Pour the blueberry topping over the cheesecake filling. Bake for 30-35 minutes or until the center is set. Cool to room temperature, then refrigerate for at least 3 hours before cutting into bars.

Blueberry Lemon Cheesecake Bars offer a fresh, tangy twist on traditional cheesecake, making them a perfect choice for springtime celebrations. The combination of tart lemon, creamy cheesecake, and sweet blueberries creates a balanced and delightful dessert that will leave your guests reaching for more.

Chocolate Dipped Strawberry Shortcake

Chocolate Dipped Strawberry Shortcake is a decadent and indulgent dessert that combines two favorites—chocolate and strawberries—into one irresistible treat. The fluffy biscuit-like shortcake is topped with fresh strawberries and whipped cream, then finished with a rich chocolate dip. It’s an elegant yet fun dessert that’s sure to impress at any Easter brunch.

Ingredients:

For the shortcake:

• 2 cups all-purpose flour
• 1 tbsp sugar
• 2 ½ tsp baking powder
• ¼ tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup whole milk

For the topping:

• 2 cups fresh strawberries, sliced
• 1 tbsp sugar
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the chocolate dip:

• 8 oz semisweet chocolate, chopped
• 2 tbsp heavy cream

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. For the shortcakes, mix flour, sugar, baking powder, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the milk and stir until just combined.
3. Turn the dough onto a floured surface and gently knead it a few times. Roll out the dough to about 1-inch thickness and cut into rounds. Place the rounds on the baking sheet and bake for 12-15 minutes until golden brown.
4. For the topping, toss sliced strawberries with sugar and let sit for 10 minutes to release their juices.
5. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
6. For the chocolate dip, melt the chopped chocolate and heavy cream together in a heatproof bowl over a pot of simmering water, stirring until smooth.
7. To assemble, slice the shortcakes in half, top with whipped cream and strawberries, then dip the tops into the melted chocolate.

Chocolate Dipped Strawberry Shortcake is an elevated take on the classic dessert, making it a perfect choice for your Easter brunch. The rich chocolate, sweet strawberries, and fluffy shortcake are a delightful combination that will have everyone coming back for seconds.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake is a nostalgic dessert that’s always a hit at any gathering. With its golden cake base, caramelized pineapple slices, and maraschino cherries, this cake is as visually striking as it is delicious. The sweet and tangy flavors, combined with the buttery richness of the cake, make this a perfect treat to serve during Easter brunch, whether as a centerpiece or a side dessert.

Ingredients:

For the topping:

• 1 can (20 oz) pineapple rings, drained
• ¼ cup unsalted butter
• ¾ cup packed brown sugar
• 6 maraschino cherries

For the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. For the topping, melt butter in the prepared cake pan over medium heat. Add brown sugar and stir until dissolved. Arrange pineapple rings and cherries on top of the caramelized sugar.
3. For the cake, whisk together flour, baking powder, and salt in a bowl. In another bowl, beat butter and sugar until creamy. Add eggs one at a time, followed by vanilla.
4. Add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients.
5. Pour the batter over the pineapple in the pan. Bake for 35-40 minutes or until a toothpick comes out clean.
6. Let the cake cool for 10 minutes, then invert onto a serving plate.

Pineapple Upside-Down Cake is a timeless dessert that brings a burst of tropical sweetness to your Easter brunch. The caramelized pineapple topping and light, fluffy cake make it an irresistible treat that will have your guests asking for the recipe.

Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake is a beautiful, moist dessert that brings a touch of elegance to your Easter brunch. The cake is infused with almond flavor and swirled with tart raspberry filling, creating a perfect balance of sweetness and tang. The almond streusel topping adds a crunchy texture, making this coffee cake not only delicious but also visually appealing. Whether served as a dessert or a brunch treat, this cake will surely impress your guests with its delightful flavors.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 cup sour cream

For the raspberry filling:

• 1 ½ cups fresh raspberries (or frozen, thawed)
• ¼ cup granulated sugar
• 1 tbsp cornstarch

For the almond streusel:

• ½ cup sliced almonds
• ¼ cup brown sugar
• ¼ cup all-purpose flour
• ¼ cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. For the raspberry filling, combine raspberries, sugar, and cornstarch in a small saucepan over medium heat. Cook for 5-7 minutes until the mixture thickens. Set aside to cool.
3. For the cake batter, whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, followed by almond and vanilla extracts. Add the dry ingredients alternately with sour cream, starting and ending with the dry ingredients.
4. Pour half of the batter into the prepared cake pan. Spoon the raspberry filling evenly over the batter, then top with the remaining cake batter.
5. For the streusel, mix sliced almonds, brown sugar, flour, and melted butter in a bowl. Sprinkle the mixture over the top of the cake.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before transferring to a wire rack.

Raspberry Almond Coffee Cake is the ideal Easter brunch dessert, offering the perfect balance of rich almond flavor and bright, tangy raspberries. The streusel topping adds a delightful crunch, making each bite a satisfying treat. This cake is sure to be a favorite among your guests, whether served with coffee or as a standalone dessert.

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a light, refreshing dessert with a burst of citrusy flavor and sweet blueberries throughout. The cake’s dense yet moist texture makes it the perfect choice for an Easter brunch, and the lemon glaze adds an extra zing. This cake is both simple and elegant, making it a delightful addition to your brunch spread, bringing together the sweetness of blueberries and the tartness of lemon in each slice.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. For the glaze, whisk together powdered sugar and lemon juice. Drizzle the glaze over the cooled cake before serving.

Lemon Blueberry Pound Cake is a fresh and vibrant dessert that brings a burst of springtime flavor to your Easter brunch table. The moist, dense texture and the zingy lemon glaze complement the sweetness of the blueberries, creating a cake that’s both comforting and elegant. Perfect for any occasion, this cake will have your guests asking for seconds.

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting is a classic, beloved dessert that’s always a crowd-pleaser. This moist, spiced cake is loaded with grated carrots and warm spices, offering rich flavors that pair perfectly with the tangy sweetness of cream cheese frosting. A great dessert for Easter, this cake is both hearty and indulgent, with a balance of flavors that will leave your guests satisfied and asking for the recipe.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup vegetable oil
• 2 cups finely grated carrots
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat sugar, eggs, and oil until well combined. Stir in grated carrots and vanilla extract. Gradually fold in the dry ingredients. If using, fold in walnuts.
4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
6. Once the cakes are cool, spread frosting on top of one cake layer, then place the second layer on top. Frost the entire cake with the remaining cream cheese frosting.

Carrot Cake with Cream Cheese Frosting is a timeless Easter dessert that combines rich spices, moist cake, and tangy frosting. It’s a dessert that can be made ahead and enjoyed by everyone at your brunch. The comforting flavors and creamy texture make it the perfect ending to a festive celebration.

Strawberry Shortcake Bars

Strawberry Shortcake Bars offer a fun twist on the traditional strawberry shortcake. These bars feature a buttery, slightly crumbly shortbread base topped with sweetened strawberries and whipped cream. The layers come together beautifully, creating a refreshing and indulgent dessert perfect for Easter brunch. With the ease of serving bars, this dessert is perfect for a crowd, offering the delightful flavors of a classic shortcake in a more accessible form.

Ingredients:

For the crust:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 egg

For the filling:

• 3 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar

For the whipped cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch square baking pan and line it with parchment paper.
2. To make the crust, combine flour, sugar, vanilla extract, and salt in a food processor. Add the cold butter and pulse until the mixture forms a coarse crumb. Add the egg and pulse until the dough comes together. Press the dough into the prepared pan and bake for 18-20 minutes, until golden. Let the crust cool completely.
3. For the filling, mix sliced strawberries with sugar and let them sit for 10-15 minutes to release their juices.
4. To make the whipped cream, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
5. Once the crust is cooled, spread a layer of whipped cream on top, followed by the sweetened strawberries. Cut into bars and serve.

Strawberry Shortcake Bars bring a beloved dessert into a convenient and easy-to-serve format. The buttery shortbread crust, sweetened strawberries, and fluffy whipped cream come together perfectly to create a dessert that’s light, sweet, and refreshing. This is an ideal choice for your Easter brunch, offering both simplicity and elegance in every bite.

Chocolate Coconut Macaroons

Chocolate Coconut Macaroons are a chewy, indulgent treat that perfectly balances the sweetness of coconut with rich chocolate. These bite-sized desserts are easy to make and require minimal ingredients, making them a great addition to your Easter brunch. The combination of toasted coconut and chocolate coating offers a satisfying texture and flavor that will delight your guests and make them feel like they’re enjoying something special.

Ingredients:

• 2 ½ cups sweetened shredded coconut
• 2 large egg whites
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk egg whites until they form soft peaks. Add sugar, vanilla extract, and salt, continuing to whisk until stiff peaks form.
3. Gently fold in the shredded coconut until evenly combined.
4. Use a spoon or cookie scoop to form small mounds of the coconut mixture on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 18-20 minutes, or until the macaroons are golden brown on the edges. Remove from the oven and allow to cool on the baking sheet.
6. While the macaroons cool, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval, until smooth.
7. Dip the bottom of each macaroon into the melted chocolate, then place them back on the baking sheet. Let the chocolate set before serving.

Chocolate Coconut Macaroons are the perfect bite-sized treat for your Easter brunch. Their chewy texture, toasted coconut flavor, and rich chocolate coating make them irresistible. These macaroons offer an easy yet elegant dessert option that will be adored by anyone with a sweet tooth. They are a guaranteed hit, providing the perfect combination of flavors and textures in each bite.

Mini Lemon Meringue Pies

Mini Lemon Meringue Pies bring the zesty brightness of lemon and the light, airy texture of meringue into individual-sized portions. These charming mini pies offer a delightful contrast of tart lemon curd and sweet, crisp meringue, all nestled in a flaky pie crust. Perfect for Easter brunch, these mini pies are not only delicious but also easy to serve and enjoy, making them an elegant addition to your holiday table.

Ingredients:

For the crust:

• 1 sheet refrigerated pie dough
• 1 tbsp sugar

For the lemon filling:

• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1 ½ cups water
• 3 large egg yolks, beaten
• 2 tbsp unsalted butter
• 1 tbsp lemon zest
• ½ cup fresh lemon juice

For the meringue:

• 3 large egg whites
• ¼ tsp cream of tartar
• 6 tbsp granulated sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out the pie dough and cut out 6 rounds to fit a muffin tin. Press the dough rounds into the cups, sprinkle a little sugar over the crusts, and bake for 10-12 minutes until golden. Remove from the oven and set aside.
2. For the lemon filling, whisk together sugar and cornstarch in a saucepan. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
3. Temper the egg yolks by gradually adding a little of the hot mixture to the yolks, then whisking the egg yolks into the saucepan. Cook for 2 more minutes. Remove from heat and stir in butter, lemon zest, and lemon juice. Pour the filling into the baked pie crusts.
4. For the meringue, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spoon the meringue over the lemon filling, spreading it all the way to the edges.
5. Bake for 10-12 minutes, until the meringue is golden. Let the pies cool before serving.

Mini Lemon Meringue Pies are a perfect addition to any Easter brunch, offering a combination of refreshing lemon and fluffy meringue. Their individual size makes them both practical and charming, allowing guests to enjoy a perfect portion of this delightful dessert. The crispy crust, creamy lemon filling, and sweet meringue will have everyone reaching for seconds, making them an irresistible treat.

Note: More recipes are coming soon!