Save to Pins 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 as it never fails to impress guests with both flavor and appearance.
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 Preparation:
- Preheat 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 Preparation:
- 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 Preparation:
- 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 to Pins This dessert has become a favorite at family events bringing joy and color to every occasion.
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
Calories 390 Total Fat 19 g Carbohydrates 49 g Protein 8 g per serving
Save to Pins This spring flower dessert tray is both a feast for the eyes and the palate making it an unforgettable treat.
Frequently Asked Questions
- → What types of flowers are safe to use?
Only use edible flowers that are pesticide-free such as violets, pansies, nasturtiums, chamomile, and rose petals.
- → Can I substitute any ingredients?
You can swap lemon zest with orange zest in the mini cakes for a different citrus flavor.
- → How should I store the desserts before serving?
Keep parfaits chilled until serving. Cookies and mini cakes can be stored in an airtight container at room temperature.
- → What is an ideal beverage pairing?
This tray pairs beautifully with sparkling Moscato or a floral herbal tea to complement the edible flowers.
- → Are there any allergen concerns?
These treats contain dairy, eggs, gluten, and possibly tree nuts in the granola. Check all ingredients for allergens.