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 dessert tray brings a fresh burst of color and flavor to any occasion, and I love how versatile it is for different events.
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 Gathering around this dessert tray has become a new family tradition during our spring celebrations.
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 This spring flower dessert tray adds beauty and delicious flavors to your gatherings, making every celebration memorable.
Recipe Guide
- → What types of flowers can be used safely on the tray?
Only edible, pesticide-free flowers such as violets, pansies, nasturtiums, chamomile, and rose petals are recommended for use.
- → Can I substitute the lemon zest with another citrus flavor?
Yes, orange zest can be used as an alternative to add a different citrus note to the mini cakes.
- → How should the honey yogurt parfaits be served?
They are best layered in small glasses or bowls and topped with fresh mixed berries and edible flowers right before serving.
- → What is the best way to arrange the items on the tray?
Arrange the shortbread cookies, lemon mini cakes, and yogurt parfaits artfully on a large serving tray, garnishing with extra edible flowers for an elegant finish.
- → Are there any allergen concerns to keep in mind?
The tray contains dairy, eggs, gluten from wheat, and potential tree nuts from granola; check all ingredients carefully.
- → Can the parfaits be prepared ahead of time?
Yes, the parfaits can be assembled in advance and chilled until ready to serve to maintain freshness.