Elegant Strawberry Desserts You'll Want to Show Off At Your Next Spring Event

Inspired by a pavlova-for-a-crowd “slablova” recipe on Food52, we created our own Passover version of the fruit-topped dessert. The meringue slowly bakes to achieve a crackly crust and an irresistibly soft, melt-in-your-mouth interior texture somewhere between a marshmallow and angel food cake. We like the look of white balsamic in the berry topping, but red balsamic will taste just as delicious (it will just have a darker color). Though potato starch is a common go-to for Passover baked goods, we did not have good success with it here; tapioca starch works better. For a non-Passover occasion, cornstarch or arrowroot starch makes a beautiful pavlova

The rectangular tart pan makes for a striking presentation, but if you don't have one, you can use a 9-inch tart pan or pie plate.

Serve this condiment at breakfast on top of yogurt (as shown here) or oatmeal, or try it for dessert over ice cream. You can also make the recipe with raspberries or blackberries.

Chef Khalil Hymore introduced us to the idea of a crunchy quinoa crust with a savory tart he developed for us; we take the notion to a sweet place here. The tart holds well overnight, so make it the day before, and serve chilled right from the refrigerator.

In Bordeaux, where châteaus and vineyards abound, a typical dessert is fresh strawberries sliced into a red wine glass and then topped with a great Bordeaux. Here, that regional tradition is adapted to make it more dessert-like. If you're pressed for time, do as the Bordelais do—quick and easy.

The key to the dish's dramatic puff comes from oven spring—the jolt of steam and heat the batter gets when it's poured into the sizzling-hot pan and then goes straight into a cranked-up oven. Make the strawberry mixture first so the fruit has time to macerate and get even juicier.

For your next special occasion, make this beautiful, seasonal dessert that's basically Champagne in a bowl. Unlike some classic gelatin desserts, this one—relying on a high-quality sparkler—is quite elegant. You can cut the set gelée into a crosshatch pattern for small cubes that "look like sparkly diamonds in the bowl," says Elisabeth Prueitt, co-founder of Tartine Bakery & Cafe and Tartine Manufactory in San Francisco and co-author of Tartine.

Perfect for kids and adults, we love this frosty twist on a classic treat—strawberry cheesecake on a stick, complete with a dip in graham cracker crumbs.

This berry and citrus combination makes for an intense burst of flavor that dances on the taste buds. It's as wonderful to look at as it is to serve and eat.

The combination of tart strawberries and rhubarb balance out the sweetness from the custard and create one wow-worthy presentation that will impress your guests.

If you have a minute to spare, swap the vanilla extract for a vanilla bean. Split the bean lengthwise, scrape half of the seeds into the shortcake recipe, and whip the remaining half into the yogurt cream. It will add an extra level of flavor-packed intensity to the recipe.

Don't panic—this strawberry and whipped cream-filled cake is surprisingly easy to roll.

This luscious cheesecake is a showcase for the season's freshest, sweetest berries. With all its red, white, and blue, it's perfect for your next patriotic party or summer gathering.

The components of this dessert can be prepared in stages and assembled shortly before serving. Store meringues in an airtight container at room temperature up to one week; refrigerate strawberries and sauce for up to two days. Garnish with mint.

The filling for our killer pie is somewhere between ice cream and mousse—a creamy concoction that's ridiculously easy to make.

Guests will swoon when you send them home with these pretty treats. The strawberry version is sweet and rosy pink; the raspberry version, deeper mauve and tart.

Look for whole-wheat pastry flour in the baking aisle at major supermarkets. Garnish with additional strawberries and fresh mint leaves.

The fruit topping in this recipe can also be served over low-fat pound cake, frozen yogurt, or even by itself.

Our take on the King of Pops' Strawberry Balsamic popsicle, this ice pop is a summertime treat all ages can savor. Balsamic vinegar offers a delightful contrast to the strawberry's sweetness.

A simple mixture of powdered sugar, cream cheese, and amaretto transforms hollowed out strawberries into an ultra simple dessert or appetizer—perfect for spring gatherings.