Mother's Day Desserts Gorgeous and Delicious Enough for Your Mom

For the mom who loves strawberries and tall layer cakes, there's this light-as-air chiffon cake that has strawberries sandwiched between its layers, in its ethereal whipped frosting, and piled atop for decoration.

A double hit of fudgy flavor in this easy skillet cookie is sure to please any chocolate-loving mom. 

In this crisp, the apricots hold their shape. The strawberries, in contrast, bake down into a thick, delicious sauce.

Sophisticated yet easy to make, this tall, tender beauty is one of our favorite go-to special-occasion cakes. What saves the lush milk chocolate frosting from being cloying is the addition of tangy sour cream.

Indulge Mom with one of the world’s great finger foods. The elements are thick creme fraiche, confectioners’ sugar, and the most fragrant, perfectly ripe strawberries you can find. Let her dip, sprinkle, and eat to her heart's content.

One of the cutest—and tastiest—ways to give flowers! These stunning cupcakes are surprisingly simple to make. All you need to do is get creative with classic candy.

Two whirls collide on our mango-coconut cream tart: squiggles of barely sweetened whipped cream and corkscrews of slightly tart mango. Underneath it all is a chewy coconut filling and a flaky pate brisee crust.

Store-bought ice cream is ramped up with almonds, ground coffee beans, and a little flaky salt, and is then sandwiched between coffee-swirled meringues to form this coffee meringue-ice cream cake. It's a cappuccino lover’s dream.

A ruby-red gelee of rhubarb and raspberries tops the creamy filling and graham-cracker crust in this easy cheesecake. Serve it for dessert at your Mother's Day brunch.

These petits fours conceal a honeyed, cakey interior beneath a crisp, crackly surface embellished by hand with hearts of jam. They're perfect as a homemade gift for Mom or for serving to guests at a Mother's Day celebration.

Mom will be delighted and impressed when you serve this magnificent cake. It's moist and sweet thanks to fresh banana and pineapple but not as over-the-top sweet as some versions of this Southern classic. This recipe appears in our cookbook, "A New Way to Bake."

Would you be a fool to place ice cream in a 500-degree oven? Not as long as it's bundled up in a thick layer of insulating meringue. The outside caramelizes, turning warm and crisp like a toasted marshmallow; the inside (chocolate cake layered with chocolate ice cream) remains brr-illiantly chilly.

All it takes to create the marvelously marbleized look of this chocolate-peanut butter tart is a wooden skewer. It's used to swirl warm peanut butter atop chocolate ganache.