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Lemon Berry Petit Fours Recipe

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4 from 57 reviews

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

Description

Delightfully elegant Lemon Berry Petit Fours featuring layers of moist lemon-infused cake paired with luscious raspberry jam, tangy lemon curd, and creamy vanilla buttercream, all coated in a smooth white chocolate glaze. Perfect for special occasions and afternoon tea, these petite, bite-sized cakes combine fresh citrus and berry flavors with rich frosting for a sophisticated sweet treat.

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 & Frosting

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

Glaze & 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 Oven 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 this exact pan size is important because the batter fits perfectly and the cake maintains ideal thickness.
  2. Make the Cake Batter: Using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat softened butter on high speed until smooth and creamy, about 2 minutes. Scrape down the bowl. Add cream cheese and beat on high until completely smooth and combined, about 1 minute. Add sugar and beat until combined, roughly 1 minute. Next, add sour cream and vanilla extract, beating on high until creamy and smooth. Scrape the bowl again.
  3. Add Eggs and Dry Ingredients: On low speed, add eggs one at a time, fully incorporating each before adding the next. Be careful not to overmix after eggs are added. After the sixth egg is incorporated, stop the mixer and add cake flour, baking powder, and salt. Beat at medium speed just until combined, then beat in fresh lemon juice. Use a rubber spatula or whisk to ensure no lumps remain at the bottom. The batter will be thick and creamy.
  4. Bake the Cake: Pour or spoon batter evenly into the prepared pan. Tap the pan on the counter a couple of times to release air bubbles. Bake for 26 to 31 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan. The cake will shrink slightly away from the pan edges as it cools.
  6. Cut Cake into Sections: Once cooled, invert the cake onto a cutting board with the long side facing you. Using a sharp serrated knife or pizza cutter, slice the cake horizontally in half, then cut each long rectangle into 3 smaller rectangles to create 6. Carefully slice each rectangle horizontally again to form 12 thin rectangles.
  7. Prepare Vanilla Buttercream: In a mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on low speed briefly, then increase to high speed and beat for 3 full minutes. Adjust consistency by adding more sugar or cream if necessary.
  8. Assemble Layers with Fillings: Trim the edges of the rectangles that touched the pan to remove any hardened, uneven pieces. Spread a thick, even layer of vanilla buttercream on 4 rectangles. On another 4 rectangles, spread a lighter layer of lemon curd and raspberry jam. Leave the remaining 4 rectangles plain as the top layers. Avoid overfilling to prevent mess.
  9. Layer and Chill: Place the jam and lemon curd rectangles on top of the buttercream-covered ones. Then place the plain rectangles on top. Cover loosely and refrigerate for at least 2 hours or freeze for 1 hour. Chilling is essential for clean cutting of petit fours.
  10. Cut into Petit Fours: Once chilled, carefully slice each layered rectangle into 12 small squares. Arrange the squares on a baking sheet and chill while preparing the glaze.
  11. Melt White Chocolate Glaze: Melt the white chocolate and oil together using a double boiler or microwave in 20-second increments, stirring until smooth. Add a drop more oil if glaze is too thick.
  12. Coat and Garnish: Spoon or drizzle the melted white chocolate glaze over each petit four. Optionally, decorate with white sixlets, mint leaves, edible flowers, fresh berries, or sprinkles.
  13. Store Properly: 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 to ensure the cake thickness turns out correctly.
  • Room temperature ingredients (butter, cream cheese, eggs, sour cream) help create a smooth, well-emulsified batter.
  • Be cautious not to overmix after adding eggs and dry ingredients to avoid a dense cake.
  • Chilling layered petit fours before cutting is essential to achieve clean, neat slices.
  • Adjust buttercream consistency with confectioners’ sugar or cream as needed.
  • White chocolate glaze can be thinned with additional oil for easier coating.
  • Optional garnishes add visual appeal but are not necessary.
  • Petit fours keep well refrigerated for up to five days, making them perfect for prepping ahead.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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