Pin An elegant and vibrant assortment of spring-inspired desserts featuring edible flowers, perfect for entertaining or as a stunning centerpiece at any gathering.
This assortment was a hit at my last spring brunch, sparking compliments and requests for the recipe everywhere I went.
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 1012 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 1215 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 assemble:
- Arrange cookies, mini cakes, and parfaits artfully on a large tray. Garnish with additional edible flowers if desired. Serve immediately.
Pin 
My family loved the bright colors and delicate flavors we experienced together around this dessert tray, making it a special spring tradition.
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
Pin This flower dessert tray brings both beauty and flavor together simply, perfect for any spring gathering.
Recipe Questions & Answers
- → What types of flowers are used in these desserts?
Only edible, pesticide-free flowers such as violets, pansies, nasturtiums, chamomile, and rose petals are used throughout the treats to ensure safety and delicate flavor.
- → Can the lemon zest be substituted?
Yes, orange zest can replace lemon zest in the mini cakes for a different citrus note while maintaining the bright fruitiness.
- → How should the honey yogurt parfaits be prepared ahead?
The parfaits can be assembled in serving glasses and kept refrigerated until serving to maintain freshness and texture.
- → What is the best way to arrange the desserts on the tray?
Arrange shortbread cookies, mini cakes, and parfaits artfully on a large tray, adding extra edible flowers as garnish for a vibrant presentation.
- → Are there any allergen considerations?
These treats contain dairy, eggs, gluten, and possible tree nuts from the granola. It’s important to verify all ingredients if allergies are a concern.
- → What beverages pair well with this dessert tray?
A sparkling Moscato or a floral herbal tea complements the delicate flavors and enhances the springtime theme.