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 dessert tray has become my go-to for spring gatherings, impressing guests with both flavor and beauty.
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 oven to 350°F (175°C). Line baking sheet with parchment paper. Cream butter and powdered sugar until light and fluffy. Mix in vanilla. Sift in flour and salt, mix to dough. Roll out dough to 1/4-inch thickness. Cut shapes. Press edible flowers onto cookies. Bake 10–12 minutes or until edges lightly golden. Cool completely.
- Lemon-Flower Mini Cakes:
- Preheat oven to 350°F (175°C). Grease mini muffin tin. Beat butter and sugar until light. Add eggs one at a time. Stir in lemon juice and zest. Sift flour, baking powder and salt. Mix to combine. Divide batter among muffin cups. Bake 12–15 minutes or until toothpick clean. Cool and garnish with edible flower petals.
- Honey Yogurt Parfaits:
- Layer Greek yogurt, honey and granola in small glasses. Top with fresh berries and edible flowers.
- Assembly:
- Arrange cookies, mini cakes and parfaits artfully on large tray. Garnish with additional edible flowers if desired. Serve immediately.
Pin it This dessert tray has created wonderful memories at family spring celebrations, bringing joy to every table.
Required Tools
Mixing bowls, electric mixer, baking sheet and parchment paper, rolling pin and cookie cutters, mini muffin tin, serving tray, parfait glasses or small bowls
Allergen Information
Contains dairy, eggs, gluten (wheat), and possible tree nuts (in granola). Check all flower sources and granola ingredients for allergens.
Nutritional Information
Per serving: Calories 390, Total Fat 19 g, Carbohydrates 49 g, Protein 8 g
Pin it This dessert tray is a delightful way to celebrate the season, combining beauty and delicious flavors in every bite.
Frequently Asked Questions
- → What types of flowers are safe to use in these desserts?
Only use edible, pesticide-free flowers such as violets, pansies, nasturtiums, chamomile, or rose petals to ensure safety and flavor compatibility.
- → Can I substitute orange zest for lemon zest?
Yes, swapping lemon zest with orange zest in the mini cakes offers a different citrus aroma and flavor that complements the floral notes.
- → How should the shortbread cookies be decorated with flowers?
Press edible flower petals gently onto the dough before baking so they adhere and lightly bake into the cookie surface for an elegant look.
- → What is the best way to keep the parfaits fresh before serving?
Prepare parfaits ahead of time and keep them chilled in the refrigerator until serving to maintain texture and flavor.
- → What beverage pairs well with this dessert tray?
Pair these desserts with a sparkling Moscato or floral herbal tea to enhance the springtime floral and citrus flavors.