Save An elegant and vibrant assortment of spring-inspired desserts featuring edible flowers, perfect for entertaining or as a stunning centerpiece at any gathering.
This tray brings a personal touch to spring gatherings with its colorful presentation and varied flavors.
Ingredients
- Edible Flower Shortbread Cookies: 1 cup (225 g) unsalted butter softened, 2/3 cup (80 g) powdered sugar, 2 cups (250 g) all-purpose flour, 1/4 tsp salt, 1 tsp vanilla extract, 1/4 cup assorted edible flowers (e.g., violets, pansies, nasturtiums)
- Lemon-Flower Mini Cakes: 1 cup (125 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/2 cup (115 g) unsalted butter softened, 2 large eggs, 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp baking powder, Pinch of salt, 1/4 cup edible flower petals for garnish
- Honey Yogurt Parfaits: 2 cups (500 g) Greek yogurt, 3 tbsp honey, 1/2 cup granola, 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries), 1/4 cup edible flowers (e.g., chamomile, rose petals) for topping
Instructions
- Shortbread Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Cream butter and powdered sugar together until light and fluffy. Mix in vanilla. Sift in flour and salt mixing until the dough forms. Roll out dough to 1/4-inch thickness. Cut into shapes. Gently press edible flowers onto cookies. Bake 10–12 minutes or until edges are lightly golden. Cool completely.
- Lemon-Flower Mini Cakes:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin. Beat butter and sugar until light. Add eggs, one at a time. Stir in lemon juice and zest. Sift in flour baking powder and salt. Mix to combine. Divide batter among muffin cups. Bake 12–15 minutes or until a toothpick comes out clean. Cool and garnish with edible flower petals.
- Honey Yogurt Parfaits:
- Layer Greek yogurt honey and granola in small serving glasses. Top with fresh berries and edible flowers.
- Assembly:
- Arrange cookies mini cakes and parfaits artfully on a large tray. Garnish with additional edible flowers if desired. Serve immediately.
Save This dessert tray has become a family favorite for springtime celebrations and creates joyful memories around the table.
Serving Suggestions
Pair this dessert tray with a sparkling Moscato or floral herbal tea to complement the delicate flavors.
Storage Tips
Parfaits can be prepped ahead and chilled until serving. Keep cookies and mini cakes in airtight containers to maintain freshness.
Allergen Information
Contains dairy eggs gluten (wheat) and possible tree nuts (in granola). Check all flower sources and granola ingredients for allergens.
Save This spring flower dessert tray is sure to impress guests with its beauty and flavor in just a few simple steps.
Recipe FAQ
- → What types of flowers are safe to use?
Only use flowers labeled edible and pesticide-free, such as violets, pansies, nasturtiums, chamomile, and rose petals.
- → Can lemon zest be substituted?
Yes, orange zest works as a flavorful alternative in the mini cakes for a different citrus note.
- → How should the shortbread be baked?
Bake at 350°F (175°C) for 10-12 minutes until edges turn lightly golden, then cool completely before serving.
- → Can the parfaits be prepared ahead of time?
Absolutely, parfaits can be assembled in advance and chilled until ready to serve for convenience.
- → What beverages complement these sweets?
Pair this floral assortment with a sparkling Moscato or a fragrant herbal tea to enhance the tasting experience.