Spring means it's time to get fruity, so for the preheat challenge, eight of America's best bakers undertake a shortcake makeover using any fruit but berries. To stay in the competition, the bakers will have to create berry naked cakes.

The remaining bakers take on outdoor activities with a pre-heat ballpark snack dessert made from classic ballpark treats like popcorn and soft pretzels; the bakers attempt to create barbecue imposter desserts.

In the pre-heat, the six remaining bakers must make yummy dippers and create a sweet fondue; for the main heat, bakers must produce glorious rainbow desserts to stay in the game.

The five remaining bakers are tasked with transforming farm-fresh vegetables into delectable desserts; in the main-heat, the bakers pay homage to a traditional farmhouse breakfast with bacon and egg-themed confections.

In the pre-heat, the four remaining bakers take inspiration from typical Mother's Day gifts for their stunning desserts. Then the bakers take on chocolate, the most appreciated Mother's Day gift of all.

The three remaining bakers create an array of snacks for the welcome baskets for a destination wedding; in the final main-heat, they must bake a wedding cake inspired by popular wedding destinations Mexico, Hawaii, and Italy.

Nine of the best bakers in America embrace the spirit of the Spring Baking season by creating Easter egg desserts and bunny cakes.

For the eight remaining bakers, spring vacations inspire tropical desserts and destination doughnuts based on locations such as a poolside resort, a spring cruise and a Vegas getaway.

Big colorful hats, stunning racehorses, roses and bourbon! The seven remaining bakers celebrate the Kentucky Derby with their takes on mint julep desserts and cookie garlands.

When the weather gets nice, it’s time for some remodeling. Included: The six remaining bakers attempt to lighten up a dense, dark brownie and give a classic Napoleon a springtime twist.

It’s baking to celebrate mom! To kick off, the five remaining bakers create fruit tarts from the heart in a kaleidoscope of colors and flavors. Next, they give vintage dessert makeovers to “mom classics” like peach cobbler, bread pudding, chocolate cream pie and pineapple upside-down cake.

Spring showers are in the forecast! Since rain makes gardens grow, the four remaining bakers must make whoopie pie critters you’d find in a garden. Next, to capture the drips and drops of rainfall, the bakers create colorful drip cakes while eyeing a spot in the finale

The three finalists finish up with a bang in the Season 3 finale. First, it is a sweet and savory patriotic picnic followed by a salute to the red, white and blue with American flag cakes. When the flour dust settles, one lucky baker will be celebrating a $50,000 victory.

The competition kicks off in the pre-heat, when the 10 bakers celebrate the bountiful fruits and bright colors of the season by making fruity, tie-dye mini cheesecakes. In the main heat, the theme -- and the competition -- intensifies when the bakers are asked to incorporate fresh herbs and produce color gradients in their naked ombre cakes.

The nine bakers create cupcake flower arrangements and amp up the flower power with flower essences; in the main heat, the competitors are challenged to make and decorate mirror-glazed gazing balls and plate them in edible gardens.

The eight bakers work in teams to create springtime mini pies perfect for an outdoor gathering; the competitors make desserts using three items from a picnic basket, but are not allowed to make the same thing as their picnic partners.

The seven bakers take on springtime eclairs in the pre-heat challenge; host Ali Khan asks the bakers to create edible spring goodie baskets filled with two types of baked treats, one of which must use a hard-boiled egg.

The six bakers have to create berry tiny desserts that pack a big punch; the main heat features an explosion of color and design as the bakers take on spring-patterned roll cakes.

The five bakers must use only agave as the sweetener in an assigned dessert: a tart, a flourless cake, an ice cream sandwich, a doughnut or a cupcake; for the main heat, the bakers make succulent cakes that rival the real thing.

In the pre-heat, the four bakers must pair avocado with chocolate, lime, orange or ginger in a dessert; in the main heat, the bakers add a spring feel to a winter dessert such as pumpkin pie, pecan pie, bread pudding or peppermint bark.

The three remaining bakers must use ugly ingredients to make the most beautiful dessert in the pre-heat; the main heat is all about hidden beauty; the bakers must prepare vibrant and colorful geode cakes using handmade rock candy to win.

The remaining four bakers are part of the Spring Baking Championship family now, so host Molly Yeh delves into family history in the final challenges, requesting a cherished family recipe and an heirloom wedding cake. Judges Kardea Brown, Nancy Fuller and Duff Goldman crown one baker the Spring Baking Champion and award the sweet $25,000 prize!

There's no shortage of celebrations on the farm, and host Molly Yeh keeps the party going by challenging the bakers to make desserts that feature cocktails, wine and cheese. Judges Kardea Brown, Nancy Fuller and Duff Goldman raise a glass to the desserts that raise the bar.

Host Molly Yeh tasks the remaining bakers with using a few of her farm favorites to make delightful breakfast treats that wake up the palates of judges Kardea Brown, Nancy Fuller and Duff Goldman. Then, the bakers must make a cake that looks like a painting as they continue their journey to $25,000.

Spring is the perfect time to get outside, and whether it's a baseball game or a potluck picnic, delicious food is never far away! Host Molly Yeh asks the bakers to make desserts that evoke outdoor spring traditions, and judges Kardea Brown, Nancy Fuller and Duff Goldman decide which bakers have what it takes to knock the challenge out of the park.