5 Gorgeous Cakes That Stripped Down for Spring

By: Emily Lee
Strawberry Rhubarb Shortcake

Strawberry Rhubarb Shortcake

As you peel back layers for warm weather, consider shedding your offset spatula from your baking arsenal too. This spring, it’s all about the “naked cake” — a low-fuss creation with exposed sides that’s perfect for the baker who simply cannot waste time on impeccably frosted edges. As much as we love a thick coat of sweet icing, we’re just as excited by the abundance of fresh fruit now at the markets — and the myriad opportunities fruit presents for dressing up spring desserts.

When diced or sliced thin, pineapple, banana and fresh berries can all double as sweet jewels for dressing up layer cakes. It would be a true gaffe to cover them up, which is why these pretty cakes are letting their middles show.

Strawberry shortcake meets strawberry-rhubarb pie in this spring dessert mash-up. No need to frost down the sides of the cake — it’s much prettier if you let the strawberries and rhubarb peak out through the center.

Even though this carrot cake topped with buttery cream cheese frosting and fresh pineapple chunks makes a festive spring dessert, it’s a cake you’ll find yourself baking whenever you crave a comforting treat with tropical flair.

The natural sugars found in the fruits that adorn this naked cake more than make up for the lack of frosting. Add homemade whipped cream and fat-free chocolate sauce, and you’ll have a stunning dessert to satisfy your sweet tooth for fewer calories.

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Photo by: Renee Comet ©Renee Comet

Renee Comet, Renee Comet

Ree Drummond separates her fluffy four-layer coconut cake with a coconut-pecan frosting and fresh blueberries. Pile the layers high for a stunning centerpiece at your next potluck.

Banana bread takes the form of a double-decker naked cake in this celebratory spring dessert from Food Network Kitchen. Separate the cake layers with rich coconut custard and sliced bananas, then finish the top with more custard and toasted coconut flakes.

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