50+ Easy Easter Strawberry Dessert Recipes That Will Impress Your Guests

Easter is the perfect time to celebrate with delicious desserts, and what better way to capture the season’s sweetness than with strawberries?

Whether you’re hosting a family gathering, attending a potluck, or simply treating yourself to something special, strawberry desserts add a vibrant and refreshing touch to any Easter spread.

From creamy pies and decadent cheesecakes to light and fluffy mousses, strawberries bring a burst of natural sweetness that pairs beautifully with the fresh spring air.

In this collection of 50+ Easter strawberry dessert recipes, you’ll find an array of options that cater to all tastes and skill levels.

Whether you’re a baking pro or prefer no-bake options, there’s something here for everyone.

These recipes are perfect for making ahead, sharing with loved ones, or simply indulging in the season’s best flavors.

Prepare to be inspired by the versatility of strawberries and delight in some of the most irresistible Easter treats!

50+ Easy Easter Strawberry Dessert Recipes That Will Impress Your Guests

Easter is all about renewal, family, and, of course, delicious food. With over 50 strawberry dessert recipes to choose from, there’s no shortage of sweet ideas to make your Easter celebration memorable.

Whether you prefer a classic strawberry shortcake or are looking for something new and exciting, these recipes offer something for everyone.

The natural sweetness and vibrant color of strawberries will add an extra touch of cheer to your Easter table.

So, gather your ingredients, get baking (or no-baking!), and let these strawberry-inspired desserts be the highlight of your Easter feast!

Strawberry Cheesecake Trifle

This Strawberry Cheesecake Trifle is a delightful and festive dessert perfect for Easter celebrations. Layered with creamy cheesecake, fresh strawberries, and a buttery graham cracker crust, it brings together the best of both worlds – indulgent richness and light, fresh flavors. The trifle is easy to assemble and can be made ahead of time, making it an ideal choice for a stress-free holiday dessert.

Ingredients:

• 1 package of graham crackers, crushed
• 2 tablespoons sugar
• 1/4 cup melted butter
• 2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 cups fresh strawberries, sliced
• 1/4 cup strawberry jam or preserves (optional)

Instructions:

1. Prepare the crust: In a small bowl, mix the crushed graham crackers, sugar, and melted butter. Press the mixture into the bottom of a trifle dish or a large glass bowl. Set aside.
2. Make the cheesecake filling: In a medium bowl, whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until the mixture is well combined.
3. Assemble the trifle: Spread a layer of the cheesecake mixture over the graham cracker crust. Follow with a layer of sliced strawberries. If using, drizzle a little strawberry jam over the berries for extra flavor. Repeat the layers, ending with a final layer of cheesecake mixture.
4. Chill and serve: Cover and refrigerate the trifle for at least 2 hours, allowing the flavors to meld. Just before serving, garnish with extra fresh strawberries on top.

This Strawberry Cheesecake Trifle is the ultimate Easter dessert. The light and creamy cheesecake paired with the sweetness of fresh strawberries offers a balanced flavor profile that everyone will love. Its easy preparation and ability to be made ahead of time make it the perfect dessert for a busy Easter weekend. Enjoy this treat as a centerpiece on your holiday table!

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes are a twist on the traditional shortcake, perfect for individual servings. These cupcakes are light, fluffy, and topped with fresh strawberries and whipped cream, giving you all the flavors of strawberry shortcake in a convenient handheld form. These cupcakes are an excellent choice for Easter gatherings, offering a festive and delicious bite-sized dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, diced
• 1 tablespoon sugar
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the butter, eggs, milk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Bake the cupcakes: Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
3. Prepare the strawberries: In a small bowl, combine the diced strawberries with 1 tablespoon of sugar. Let them sit for about 10-15 minutes to release their juices.
4. Make the whipped cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
5. Assemble the cupcakes: Once the cupcakes are cool, slice them in half horizontally. Place a spoonful of the macerated strawberries on the bottom half of each cupcake, then top with a dollop of whipped cream. Place the top half of the cupcake on and garnish with more strawberries and whipped cream.

These Strawberry Shortcake Cupcakes are an irresistible treat that brings the classic flavors of strawberry shortcake into a fun, individual serving size. The soft, fluffy cupcakes are perfectly complemented by the sweet, juicy strawberries and the rich whipped cream. These cupcakes are ideal for Easter picnics, brunches, or as a show-stopping dessert at your holiday table. With their light and fresh taste, they are sure to be a hit among guests of all ages.

Strawberry Panna Cotta with Balsamic Glaze

Strawberry Panna Cotta with Balsamic Glaze is a sophisticated yet easy-to-make dessert that combines the smooth, creamy texture of panna cotta with the sweet and tangy flavors of fresh strawberries. The balsamic glaze adds a surprising depth to the dish, enhancing the sweetness of the berries. This dessert is perfect for those looking to serve something elegant and unique at their Easter gathering.

Ingredients:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 teaspoons gelatin powder
• 3 tablespoons water
• 2 cups fresh strawberries, sliced
• 1 tablespoon sugar
• 1/4 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Make the panna cotta: In a small bowl, sprinkle the gelatin over 3 tablespoons of water and let it sit for 5 minutes. In a saucepan, combine the heavy cream, milk, and sugar, and heat over medium heat until just simmering. Remove from the heat and stir in the gelatin mixture until completely dissolved. Add the vanilla extract.
2. Chill the panna cotta: Pour the mixture into small ramekins or dessert glasses. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight, until set.
3. Prepare the strawberries: In a small bowl, combine the sliced strawberries with sugar and set aside to macerate for about 15 minutes.
4. Make the balsamic glaze: In a small saucepan, bring the balsamic vinegar and honey to a simmer. Cook for 5-7 minutes, or until the mixture thickens into a syrupy consistency.
5. Assemble the dessert: Once the panna cotta has set, spoon the macerated strawberries on top of each serving. Drizzle the balsamic glaze over the strawberries for an elegant finish.

Strawberry Panna Cotta with Balsamic Glaze is a sophisticated and refreshing dessert that will elevate any Easter celebration. The creamy panna cotta, combined with the sweet strawberries and the tangy balsamic glaze, offers a surprising and delightful flavor experience. It’s a dessert that’s both luxurious and easy to make, making it the perfect choice for impressing your guests at your holiday gathering. This unique treat will leave everyone talking long after the last bite.

Strawberry Almond Tart

The Strawberry Almond Tart is a showstopper dessert, ideal for Easter celebrations. With a crisp almond flour crust, creamy almond filling, and fresh, vibrant strawberries on top, this tart combines textures and flavors that are both elegant and indulgent. It’s the perfect combination of sweet and nutty, with a hint of vanilla that enhances the overall experience. This recipe can be made ahead and is sure to impress at your holiday table.

Ingredients:

• 1 1/2 cups almond flour
• 2 tablespoons all-purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup almond meal
• 1/4 cup sugar
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 2 cups fresh strawberries, sliced
• 2 tablespoons apricot preserves (for glazing)

Instructions:

1. Make the crust: Preheat the oven to 350°F (175°C). In a food processor, combine the almond flour, all-purpose flour, and sugar. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and vanilla, then pulse until the dough comes together. Press the dough into a tart pan and bake for 12-15 minutes, or until lightly golden. Let it cool.
2. Prepare the almond filling: In a bowl, mix together the almond meal, sugar, heavy cream, egg, vanilla extract, and cornstarch until smooth. Pour the mixture into the cooled tart shell and bake for 25-30 minutes, or until the filling is set and golden brown on top.
3. Assemble the tart: Once the tart has cooled completely, top with fresh strawberry slices, arranging them in a decorative pattern.
4. Glaze the strawberries: In a small saucepan, heat the apricot preserves until melted. Brush the preserves over the strawberries to give them a glossy finish.
5. Serve: Slice and serve chilled or at room temperature.

This Strawberry Almond Tart is a delectable and sophisticated dessert that combines the nutty richness of almond flour with the bright sweetness of fresh strawberries. Its delicate crust and creamy filling offer a melt-in-your-mouth experience that will impress your guests. Whether for Easter brunch or a dinner gathering, this tart is guaranteed to be the centerpiece of your dessert table, bringing together both elegance and delicious flavor.

No-Bake Strawberry Cream Pie

This No-Bake Strawberry Cream Pie is the ultimate time-saving yet indulgent Easter dessert. With a buttery graham cracker crust, a rich, creamy filling, and topped with fresh strawberries, it’s a delicious and refreshing treat that requires no baking. It’s perfect for a hot spring day, as it’s light and not overly sweet. The tangy cream cheese filling balances beautifully with the fresh, juicy strawberries.

Ingredients:

• 1 pre-made graham cracker crust (or homemade if preferred)
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 2 cups fresh strawberries, sliced
• 1 tablespoon sugar (for macerating the strawberries)
• 1/4 cup strawberry jam or preserves (optional, for glazing)

Instructions:

1. Prepare the filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold the whipped cream into the cream cheese mixture.
2. Assemble the pie: Spoon the creamy filling into the pre-made graham cracker crust, spreading it out evenly with a spatula. Refrigerate for at least 2 hours to set.
3. Prepare the strawberries: In a bowl, toss the sliced strawberries with sugar and let them sit for about 15 minutes to release their juices.
4. Top the pie: Once the pie has set, spoon the macerated strawberries over the cream filling, arranging them in a decorative pattern. For added shine, you can brush a thin layer of warmed strawberry jam or preserves over the strawberries.
5. Serve: Serve chilled, slicing into wedges.

This No-Bake Strawberry Cream Pie is a wonderful Easter dessert for those looking for something easy yet delicious. With its rich, creamy filling and fresh strawberries, it offers the perfect balance of flavors. The no-bake aspect makes it a quick and convenient option for busy holiday planning, while still providing the refreshing, festive taste everyone will enjoy. It’s a guaranteed crowd-pleaser that will leave everyone asking for seconds.

Strawberry Rhubarb Crumble Bars

Strawberry Rhubarb Crumble Bars combine the tartness of rhubarb with the sweetness of strawberries, all held together in a buttery, crumbly bar form. This dessert is a fun, portable take on a traditional pie and makes a fantastic Easter treat. With a buttery crust and a streusel topping, the crumble bars are satisfying, with the perfect combination of sweet, tart, and crunchy elements. They’re easy to prepare and perfect for sharing at any springtime celebration.

Ingredients:

• 2 cups all-purpose flour
• 1 cup rolled oats
• 1 cup brown sugar, packed
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, melted
• 1 1/2 cups fresh strawberries, chopped
• 1 1/2 cups rhubarb, chopped
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice

Instructions:

1. Prepare the crust and topping: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the flour, oats, brown sugar, baking powder, and salt. Stir in the melted butter until the mixture is crumbly. Press about 3/4 of the mixture into the bottom of a greased 9×13-inch baking dish to form the crust. Bake for 10-12 minutes, or until lightly golden.
2. Make the filling: While the crust bakes, mix the chopped strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice in a bowl. Let the mixture sit for about 10 minutes to allow the flavors to meld.
3. Assemble the bars: Once the crust is baked, spoon the fruit filling over it evenly. Sprinkle the remaining oat mixture on top of the fruit filling to create a crumble topping.
4. Bake the bars: Return the dish to the oven and bake for an additional 30-35 minutes, or until the top is golden and the filling is bubbling.
5. Cool and serve: Let the bars cool completely in the dish before cutting into squares.

These Strawberry Rhubarb Crumble Bars are a perfect way to enjoy the seasonal flavors of spring. The combination of strawberries and rhubarb offers a tart-sweet flavor profile, balanced by the rich and buttery crumble topping. These bars are easy to serve and share, making them a fantastic addition to your Easter gathering. Their nostalgic, rustic charm and delightful taste will be sure to please everyone at the table.

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes bring the beloved flavors of the classic dessert into individual, easy-to-serve portions. Soft vanilla cupcakes are topped with sweetened whipped cream and fresh strawberries, creating a light and refreshing treat that’s perfect for spring and Easter. These cupcakes offer a delightful twist on the traditional strawberry shortcake, giving you all the flavor of the classic dessert in a fun, bite-sized format.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1 tablespoon granulated sugar (for macerating the strawberries)

Instructions:

1. Make the cupcakes: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, eggs, vanilla extract, and milk, and mix until the batter is smooth. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
2. Prepare the whipped cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Macerate the strawberries: In a bowl, toss the sliced strawberries with granulated sugar. Let them sit for about 10 minutes to release their juices.
4. Assemble the cupcakes: Once the cupcakes have cooled, slice each in half horizontally. Spoon some macerated strawberries onto the bottom half of each cupcake, then top with a generous dollop of whipped cream. Place the top half of the cupcake on top and garnish with additional strawberries and whipped cream.
5. Serve: Serve immediately or refrigerate until ready to enjoy.

These Strawberry Shortcake Cupcakes are the perfect individual-sized treat for Easter gatherings, combining the sweet, tart flavors of strawberries with the light and fluffy texture of homemade cupcakes. Topped with freshly whipped cream and juicy macerated strawberries, these cupcakes are a crowd-pleasing dessert that’s both indulgent and refreshing. Whether served as an after-dinner treat or as part of your Easter brunch, these cupcakes will quickly become a new favorite.

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars offer all the indulgence of classic cheesecake in a convenient bar form. With a buttery graham cracker crust, a rich and creamy cheesecake filling, and a topping of fresh strawberries, these bars are as delicious as they are beautiful. Perfect for Easter, these cheesecake bars are easy to make and can be made ahead of time, saving you time while still providing a decadent, crowd-pleasing dessert.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 tablespoons powdered sugar
• 2 cups fresh strawberries, sliced
• 2 tablespoons strawberry jam (for glazing)

Instructions:

1. Make the crust: Preheat the oven to 325°F (165°C). In a bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is moistened. Press the mixture into the bottom of a greased 9×9-inch baking pan, forming a crust. Bake for 10 minutes, then remove from the oven to cool.
2. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined. Pour the cheesecake batter over the cooled crust.
3. Bake the cheesecake: Bake for 30-35 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
4. Prepare the topping: Once the cheesecake is chilled, top with fresh sliced strawberries. For an extra glossy finish, warm the strawberry jam in the microwave for 20-30 seconds and brush it over the strawberries.
5. Serve: Slice into squares and serve chilled.

Strawberry Cheesecake Bars are an incredibly decadent yet approachable dessert, offering the creamy richness of traditional cheesecake with the added bonus of being easy to serve and share. The graham cracker crust and fresh strawberry topping perfectly complement the creamy cheesecake filling. These bars can be made ahead, making them a perfect option for Easter, whether for a brunch, picnic, or dinner dessert. Rich, refreshing, and utterly irresistible, these cheesecake bars will leave everyone reaching for seconds.

Strawberry Lemon Pound Cake

The Strawberry Lemon Pound Cake is a delightful dessert that combines the refreshing flavors of fresh strawberries and zesty lemon in a tender, buttery cake. This cake is perfect for Easter, offering a light, springtime flavor that is both tangy and sweet. The addition of strawberries not only provides a burst of flavor but also adds a beautiful pop of color, making this cake as visually appealing as it is delicious.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup sour cream
• 1 cup fresh strawberries, chopped
• 1 tablespoon flour (for tossing strawberries)

Instructions:

1. Prepare the batter: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients and mix until just combined. Stir in the sour cream until smooth.
2. Prepare the strawberries: Toss the chopped strawberries with 1 tablespoon of flour to coat them. Gently fold the strawberries into the batter.
3. Bake the cake: Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into 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.
4. Serve: Slice and serve, optionally topping with additional fresh strawberries or a dusting of powdered sugar.

Strawberry Lemon Pound Cake is a perfect Easter dessert that blends the freshness of spring with the comfort of a classic pound cake. The combination of tangy lemon and sweet strawberries creates a delightful contrast that’s balanced by the rich, buttery texture of the cake. Whether served as a light afternoon snack or as the final course of your Easter meal, this pound cake is sure to become a beloved family favorite. The cake is simple to make but tastes like a special treat, making it the ideal dessert for any festive occasion.

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp combines the tartness of rhubarb with the sweet juiciness of strawberries, all topped with a buttery, crumbly oat topping. This dessert is perfect for Easter with its balance of flavors, offering a delightful contrast between the tangy fruit filling and the crisp topping. It’s easy to make, can be prepared in advance, and is ideal for sharing at large gatherings. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.

Ingredients:

• 3 cups fresh strawberries, hulled and sliced
• 3 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces

Instructions:

1. Prepare the fruit filling: Preheat the oven to 350°F (175°C). In a large bowl, combine the strawberries, rhubarb, granulated sugar, lemon juice, cornstarch, and vanilla extract. Stir well to coat the fruit in the sugar mixture and set aside.
2. Make the topping: In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the chilled butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture becomes crumbly and resembles coarse crumbs.
3. Assemble the crisp: Transfer the fruit filling into a greased 9×9-inch baking dish, spreading it out evenly. Sprinkle the oat topping over the fruit mixture, covering it as evenly as possible.
4. Bake the crisp: Bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling. Let the crisp cool slightly before serving.
5. Serve: Serve warm with a scoop of vanilla ice cream or whipped cream if desired.

Strawberry Rhubarb Crisp is the epitome of a comforting, easy-to-make spring dessert. The combination of tart rhubarb and sweet strawberries creates a lively and delicious filling that is perfectly complemented by the crispy oat topping. This dessert is both visually stunning and mouthwateringly good, making it the perfect addition to any Easter celebration. With its balance of flavors and textures, it’s a dish that everyone will enjoy, and it’s just as perfect served warm as it is cold the next day.

Strawberry Ice Cream Cake

Strawberry Ice Cream Cake is a decadent dessert that brings together the best of ice cream and cake in one refreshing, layered treat. With a buttery cake layer, creamy strawberry ice cream, and a drizzle of fresh strawberry sauce, this dessert is perfect for Easter celebrations, especially for those looking for a chilled, fruity option. It’s simple to assemble and can be made ahead, saving you time on the big day.

Ingredients:

• 1 box of vanilla cake mix (or homemade vanilla cake, prepared)
• 1 pint of strawberry ice cream, softened
• 1 cup fresh strawberries, hulled and sliced
• 2 tablespoons sugar
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Bake the cake: Preheat the oven to 350°F (175°C). Prepare the vanilla cake according to package instructions or your own recipe. Once baked, let the cake cool completely before cutting it into a circle to fit the base of an 8-inch springform pan.
2. Prepare the strawberry sauce: In a small saucepan, combine the sliced strawberries and sugar. Heat over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly (about 10 minutes). Remove from heat and let it cool.
3. Assemble the ice cream cake: Place the cooled cake layer at the bottom of the springform pan. Spread a thick layer of softened strawberry ice cream over the cake, smoothing it out evenly. Freeze for at least 4 hours or until the ice cream is firm.
4. Whip the cream: In a bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Finish the cake: Once the ice cream has set, spread the whipped cream on top of the ice cream layer. Drizzle the cooled strawberry sauce over the whipped cream and place the cake back in the freezer for another hour to firm up.
6. Serve: Remove from the springform pan, slice, and serve immediately.

Strawberry Ice Cream Cake is a show-stopping dessert that’s both indulgent and refreshing, making it a perfect choice for Easter. The layers of soft cake, creamy ice cream, and whipped cream create a balanced texture and flavor profile that is sure to satisfy any sweet tooth. Plus, the fresh strawberry sauce adds a fruity, tangy kick that pairs beautifully with the rich creaminess of the cake. This dessert is easy to customize, and best of all, it can be made ahead of time, allowing you to enjoy your Easter celebration without stressing about the dessert.

Strawberry Lemonade Pie

Strawberry Lemonade Pie is a bright and refreshing no-bake dessert that combines the tangy sweetness of lemonade with the luscious flavor of strawberries. This creamy pie has a graham cracker crust and a filling made with fresh strawberries, lemon juice, and sweetened condensed milk. It’s a perfect dessert for Easter, especially for those who love a tart yet sweet treat. It’s also quick and easy to prepare, making it ideal for busy holiday gatherings.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/2 cup fresh lemon juice
• 1 cup fresh strawberries, hulled and mashed
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• Fresh strawberries for garnish

Instructions:

1. Make the crust: Preheat the oven to 350°F (175°C). In a bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch pie dish to form a crust. Bake for 8 minutes, then let it cool completely.
2. Prepare the filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the lemon juice, mashed strawberries, sweetened condensed milk, vanilla extract, and lemon zest. Mix until the filling is smooth and well combined.
3. Assemble the pie: Pour the filling into the cooled graham cracker crust, spreading it evenly. Refrigerate the pie for at least 4 hours or overnight until it sets.
4. Serve: Garnish with fresh strawberries on top of the pie before serving.

Strawberry Lemonade Pie is the perfect Easter dessert for those who crave something light, tangy, and sweet. The combination of fresh strawberries and the citrusy zing of lemon makes this pie incredibly refreshing, while the no-bake nature of the recipe keeps it simple and stress-free. Whether you’re serving it for brunch or as a sweet finish to a festive dinner, this pie is sure to impress. It’s a delightful way to celebrate the season with a dessert that captures the essence of spring.

Strawberry Shortcake Trifle

Strawberry Shortcake Trifle is a decadent and visually stunning layered dessert that is perfect for Easter. It combines fluffy vanilla cake, sweetened strawberries, and creamy whipped topping into a show-stopping dish. The trifle is simple to assemble and can be prepared ahead of time, allowing the flavors to meld together. This layered dessert is a fun and elegant way to serve strawberry shortcake to a crowd, and it’s always a hit at gatherings.

Ingredients:

• 1 vanilla cake mix (or homemade vanilla sponge cake)
• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh mint leaves for garnish (optional)

Instructions:

1. Bake the cake: Prepare the vanilla cake according to the package instructions, or make a homemade sponge cake. Let the cake cool completely before cutting it into small cubes.
2. Prepare the strawberries: In a bowl, combine the sliced strawberries and granulated sugar. Stir well to coat the strawberries and let them sit for about 15 minutes to release their juices.
3. Whip the cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the trifle: In a large trifle dish or individual serving glasses, layer the ingredients. Start with a layer of cake cubes, followed by a layer of sweetened strawberries, and then a layer of whipped cream. Repeat the layers until the dish is full, finishing with a generous layer of whipped cream on top.
5. Garnish and chill: Garnish the trifle with fresh mint leaves or extra strawberries. Refrigerate the trifle for at least 2 hours to allow the flavors to meld together before serving.

Strawberry Shortcake Trifle is a visually stunning dessert that’s as delicious as it is beautiful. The layers of light cake, sweet strawberries, and fluffy whipped cream come together perfectly to create a dessert that’s both indulgent and refreshing. It’s a great make-ahead dessert that’s sure to be the star of your Easter table. The trifle is versatile too—feel free to substitute the cake with angel food cake or pound cake, depending on your preference. With its bright flavors and eye-catching presentation, this dessert is guaranteed to be a crowd favorite.

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars are the perfect handheld dessert for Easter, offering the richness of cheesecake with a fresh, fruity twist. The buttery graham cracker crust provides a perfect base for the smooth and creamy cheesecake filling, topped with a luscious layer of sweetened strawberry sauce. These bars are easy to make and can be served in individual portions, making them ideal for family gatherings or parties.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup fresh strawberries, hulled and sliced
• 2 tablespoons sugar
• 1 tablespoon lemon juice

Instructions:

1. Make the crust: Preheat the oven to 325°F (163°C). In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9×9-inch baking pan. Bake for 8 minutes, then remove from the oven and set aside to cool.
2. Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
3. Assemble the bars: Pour the cheesecake filling over the cooled graham cracker crust. Smooth the top and bake for 35-40 minutes, or until the center is set and only slightly jiggles. Allow the bars to cool completely, then refrigerate for at least 4 hours or overnight.
4. Make the strawberry topping: In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, until the strawberries release their juices and the sauce thickens slightly. Let it cool before spreading it over the chilled cheesecake bars.
5. Serve: Slice the cheesecake into squares and top with a spoonful of the strawberry sauce. Serve chilled.

Strawberry Cheesecake Bars offer a delicious twist on classic cheesecake, with the addition of a fresh strawberry topping that adds sweetness and a pop of color. These bars are perfect for Easter gatherings because they are easy to make ahead of time and serve in individual portions. The smooth, creamy filling paired with the graham cracker crust makes each bite irresistible. The strawberry sauce adds a fresh, fruity layer that enhances the richness of the cheesecake. These bars are sure to become a favorite for springtime celebrations!

No-Bake Strawberry Mousse Pie

No-Bake Strawberry Mousse Pie is a light and airy dessert that combines the refreshing taste of strawberries with the creamy texture of mousse. The graham cracker crust gives it a satisfying crunch, while the strawberry mousse filling is smooth and fluffy. This dessert is perfect for Easter because it’s easy to prepare in advance and doesn’t require any baking. The fresh strawberries on top add a beautiful and fruity touch that’s perfect for the season.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 cups fresh strawberries, hulled and sliced
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Fresh strawberries for garnish

Instructions:

1. Make the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch pie dish to form a crust. Refrigerate the crust for at least 30 minutes to set.
2. Prepare the strawberry mousse: In a blender or food processor, blend the fresh strawberries until smooth. In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the pureed strawberries, lemon juice, and vanilla extract, mixing until well combined.
3. Whip the cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until fully combined and light and fluffy.
4. Assemble the pie: Pour the strawberry mousse filling into the chilled graham cracker crust. Smooth the top with a spatula and refrigerate the pie for at least 4 hours, or until it sets.
5. Serve: Garnish with fresh strawberry slices before serving.

No-Bake Strawberry Mousse Pie is the perfect Easter dessert for those who want something light, refreshing, and easy to make. The mousse filling is airy and smooth, providing the perfect balance to the crunchy graham cracker crust. The fresh strawberries not only enhance the flavor but also add a beautiful visual touch to the pie. This dessert is a great option for spring, as it’s no-bake and can be prepared ahead of time, allowing you to enjoy your Easter celebration without stress. With its sweet, creamy, and fruity flavors, it’s sure to be a crowd-pleaser!

Note: More recipes are coming soon!