An effortless dessert board is just what you need for impromtu gatherings! Using baked goods (homemade or from the grocer) and a little fresh fruit, you can create the perfect sweet treat! I love keeping an assortment of dessert bread or pound cakes in the freezer just in case I need to serve something last-minute. They pair wonderfully with fruit, spreads, whipping cream or ice cream…all of which you may already have on hand! All you have to do is slice them up, pile them on a pretty platter and serve! I’ll share a board I recently made using sweets right from my freezer and pantry! And I’ll include our favorite dessert bread recipes too! So grab a tray…
time for effortless dessert!
all you need is a platter, baked goods, fresh fruit…and you’re good to go!
party tip:
using a tray with sides is helpful for keeping your mounds of fruit and pastries in place. a small crate lined with parchment is what i used here!
you can choose any extra pastries you love…mine were: ricotta cake, lavender pound cake, pumpkin loaf & a few doughnut holes! favorite fruit & toppings are easy to tuck in among them!
try a simple pot of yogurt for something super easy…
or a fresh strawberry mash! so tasty on just about anything!
how to make it:
to create this topping you’ll need to mash fresh strawberries with a little sugar. that’s it. refrigerate until you’re ready to serve it on cakes, fruit, granola, yogurt or ice cream! the consistency is runnier than jam so it’s wonderful for drizzling!
if you choose to serve ice cream, bowls will be the perfect vessel!
place your platter on the table and let guests create their own individual desserts!
serve up an effortless dessert board!
pin for later~
grab the link for the lavender pound cake here!
grab the ricotta loaf recipe too…
- 1 1/2 Cup butter, room temperature
- 1 1/2 Cup whole milk ricotta cheese, drained
- 1 1/2 Cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 1/2 Cup flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- Pre-heat oven to 350. Spray 4-5 small loaf pans and line bottom with parchment.
- Cream butter, ricotta, and sugar for 2 minutes. Add vanilla and eggs one at a time beating well after each.
- Add dry ingredients and beat for 30 seconds just to incorporate. Then gently fold by hand until just blended well without over beating.
- Fill your loaf pans about half full. Tap pan once on counter after filling to settle batter.
- Bake at 350 for 10 minutes. Lower temperature to 325 and continue baking for another 20-25 minutes. Check often to be sure it doesn't over brown. Should have a light golden appearance. Cool for 15 minutes then remove cakes from pan and continue cooling on a rack. Can be frozen in an airtight container.
- This cake is delicious as-is but can be dusted with powdered sugar or served with fresh fruit and whipping cream for a light and refreshing dessert!
you might like the pumpkin harvest loaf…
- 1/2 Cup butter
- 1 Cup sugar
- 2 eggs
- 1 3/4 Cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon Ginger
- 1/4 teaspoon Cloves
- 3/4 Cup Canned pumpkin not pie filling
- 3/4 Cup chocolate chips
- Beat together the butter and sugar until incorporatated
- Add the eggs and mix well
- Add the dry ingredients and pumpkin mixing well, then fold in the chocolate chips.
- Pour into 4 small prepared loaf pans, sprayed generously with oil.
- Bake in a 350 degree oven for 35-40 minutes or until pick comes out clean and top is slightly browned.
- Alternative Bake Times: 1 large loaf pan--55 minutes -1 hour 18 cupcakes-- 15-20 minutes 24 mini cupcakes--10-15 minutes
- Serve plain or top/drizzle with cream cheese icing.