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 has been a showstopper at every spring gathering I have hosted, always earning compliments and sparking conversations about the edible flowers.
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 recipe brings my family together each spring as we enjoy the bright flavors and beauty of the desserts around the table.
Notes
Pair with a sparkling Moscato or floral herbal tea Parfaits can be prepped ahead and chilled until serving
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
Save This dessert tray will brighten any occasion and delight your guests with its fresh flavors and visual appeal
Recipe FAQ
- → What kinds of edible flowers are best for this tray?
Use pesticide-free edible flowers such as violets, pansies, nasturtiums, chamomile, and rose petals to complement each dessert’s flavor and appearance.
- → How should I prepare the shortbread cookies with flowers?
After rolling out the dough, gently press edible flowers onto the cookies before baking to ensure they stick and bake into the surface for visual appeal.
- → Can I substitute lemon zest in the mini cakes?
Yes, orange zest works well as a substitute, offering a different citrus note that still pairs beautifully with the floral accents.
- → How to assemble the honey yogurt parfaits?
Layer Greek yogurt, honey, and granola in small glasses, then top with fresh mixed berries and edible flower petals for a fresh, colorful finish.
- → What are good beverage pairings for this dessert tray?
A sparkling Moscato or a floral herbal tea complements the sweet and floral elements perfectly, enhancing the overall tasting experience.