Save to Pinterest An elegant and vibrant assortment of spring-inspired desserts featuring edible flowers, perfect for entertaining or as a stunning centerpiece at any gathering.
This array of flower desserts always brightens up my gatherings and impresses my guests with its fresh and colorful presentation.
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
- For the 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
- For the 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
- For the honey yogurt parfaits:
- Layer Greek yogurt honey and granola in small serving glasses Top with fresh berries and edible flowers
- To serve:
- Arrange cookies mini cakes and parfaits artfully on a large tray Garnish with additional edible flowers if desired Serve immediately
Save to Pinterest This dessert tray always creates a joyous family moment as we gather to admire and enjoy the beautiful treats together.
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 to Pinterest These desserts add a perfect fresh and colorful finish to your spring celebrations.
Ask About This Recipe
- → What types of edible flowers are used in this dessert assortment?
Common varieties include violets, pansies, nasturtiums, chamomile, and rose petals, all pesticide-free and safe for consumption.
- → Can I substitute orange zest for lemon in the mini cakes?
Yes, swapping lemon zest for orange zest offers a different citrus aroma and flavor that complements the floral notes.
- → How should I store the honey yogurt parfaits before serving?
Keep parfaits chilled in the refrigerator until ready to serve to maintain freshness and texture.
- → Are there any allergens to be aware of in this dessert tray?
This assortment contains dairy, eggs, gluten from wheat flour, and possible tree nuts found in the granola topping of parfaits.
- → What beverages pair well with this dessert selection?
A sparkling Moscato or a floral herbal tea nicely complements the array’s fresh and delicate flavors.