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Lemon Berry Petit Fours Recipe

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4.3 from 11 reviews

These Lemon Berry Petit Fours are delicate, bite-sized layered cakes featuring a moist lemon-infused cake base, tangy lemon curd and raspberry jam fillings, and a smooth vanilla buttercream. Finished with a luscious white chocolate glaze and optional garnishes, these elegant petit fours are perfect for special occasions or tea time treats.

  • Total Time: 4 hours 30 minutes
  • Yield: 48 petit fours

Ingredients

Cake

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 1/3 cup (80g) sour cream, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 6 large eggs, at room temperature
  • 3 cups (354g) cake flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 Tablespoons (45ml) fresh lemon juice (about 1 lemon)

Fillings

  • 1/4 cup raspberry jam
  • 1/4 cup (60g) lemon curd

Vanilla Buttercream

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 2 Tablespoons (30ml) heavy cream or whole milk
  • 1 teaspoon pure vanilla extract
  • pinch of salt

White Chocolate Glaze and Garnish

  • two 4 ounce bars (226g) white chocolate, coarsely chopped
  • 2 teaspoons canola, vegetable, or coconut oil
  • optional garnish: white sixlets, mint leaves, edible flowers, berries, and/or sprinkles

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 12×17-inch half sheet pan and line it with parchment paper. Using the correct pan size is crucial to achieve the right cake thickness.
  2. Make the Cake Batter: Using a mixer with paddle or whisk attachment, beat the butter on high until smooth and creamy, about 2 minutes. Scrape sides and bottom. Add cream cheese and beat on high until fully smooth, about 1 minute. Add sugar and beat again until combined, then add sour cream and vanilla, mixing until creamy. Scrape down bowl again.
  3. Add Eggs and Dry Ingredients: On low speed, add eggs one at a time, fully incorporating each before adding the next. Avoid overmixing. After the last egg is incorporated, add cake flour, baking powder, and salt. Beat on medium speed just until combined. Stir in lemon juice gently with spatula or whisk, ensuring no lumps remain. Batter should be thick and creamy.
  4. Bake the Cake: Pour or spoon batter evenly into prepared pan. Tap pan on counter to release air bubbles. Bake for 26-31 minutes, checking doneness with toothpick; it should come out clean. Remove cake and cool in pan; cake will shrink slightly from pan edges.
  5. Cut Cake into Sections: When cool, invert cake onto a cutting surface with long side toward you. Using a serrated knife or pizza cutter, slice cake horizontally in half, then cut each long rectangle into three smaller rectangles, giving 6 rectangles total. Carefully slice each rectangle in half to create 12 thin rectangles for layering.
  6. Make Vanilla Buttercream: Beat butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, vanilla extract; beat on low 30 seconds, then on high for 3 minutes. Adjust consistency by adding confectioners’ sugar if too thin or extra cream if too thick. Add a pinch of salt to balance sweetness.
  7. Assemble Layers with Fillings: Trim off the ends of the rectangles to remove hard and uneven edges. Spread vanilla buttercream thickly and evenly on 4 rectangles. Spread lemon curd and raspberry jam lightly on another 4 rectangles (less than buttercream to prevent mess). Leave 4 rectangles plain for the tops.
  8. Layer Petit Fours: Place lemon curd/raspberry jam rectangles on top of buttercream-covered ones, then top with plain rectangles. Cover loosely and chill in refrigerator for at least 2 hours or freeze for 1 hour to firm up before cutting.
  9. Cut into Petit Fours: Once chilled, slice each layered rectangle into 12 small squares. Arrange petit fours on a baking sheet and chill again while preparing the glaze.
  10. Melt White Chocolate Glaze: Melt white chocolate and oil together using a double boiler or microwave in 20-second increments, stirring after each until smooth. Add an extra drop of oil if glaze is too thick.
  11. Glaze and Garnish: Drizzle or spoon the melted white chocolate glaze over petit fours. Decorate with optional garnishes such as white sixlets, mint leaves, edible flowers, berries, or sprinkles.
  12. Store: Cover and store petit fours in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Use a 12×17-inch half sheet pan for the ideal cake thickness; smaller or larger pans will affect cake texture.
  • Ensure all dairy ingredients (butter, cream cheese, eggs, sour cream) are at room temperature for smooth batter.
  • Don’t overmix eggs into the batter to avoid dense cake texture.
  • Chill petit fours well before cutting to maintain clean edges.
  • If frosting is too sweet, add a pinch of salt to balance flavor.
  • Melt white chocolate gently to avoid burning or seizing; stir continuously during melting.
  • Optional garnishes add visual appeal and can be customized to your preference.
  • Petit fours can be frozen for longer storage; thaw in refrigerator before serving.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/lemon-berry-petit-fours-recipe/