Save An elegant and vibrant assortment of spring-inspired desserts featuring edible flowers, perfect for entertaining or as a stunning centerpiece at any gathering.
I enjoy preparing these flower-themed desserts for special occasions, as they always impress guests with their beauty and flavor.
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.
- Final 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 always brings joy to family gatherings and special events with its colorful and fresh look.
Notes
Use only flowers labeled as edible and pesticide-free. Swap lemon for orange zest in cakes for a different citrus note. 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 These spring flower desserts are as delightful to look at as they are to eat, making them the perfect treat for any occasion.
Recipe FAQs
- → What types of flowers are safe to use for decoration?
Only edible, pesticide-free flowers like violets, pansies, nasturtiums, chamomile, and rose petals should be used to ensure safety and flavor.
- → Can I substitute the lemon zest in the mini cakes?
Yes, orange zest can be used as a substitute to provide a different but equally vibrant citrus note.
- → How should the shortbread cookies be prepared for baking?
After creaming butter and sugar, add vanilla, then sift in flour and salt. Roll dough out to 1/4-inch, cut shapes, press flowers gently, then bake until edges are golden.
- → What makes the honey yogurt parfaits distinct in this assortment?
The parfaits combine creamy Greek yogurt with honey and granola, topped with fresh berries and edible flowers, adding texture and floral freshness.
- → Are there any allergen considerations to keep in mind?
Yes, this assortment contains dairy, eggs, gluten from wheat, and possibly tree nuts in the granola. Flower sources should also be checked for allergens.