Name: Lemon Berry Petit Fours Recipe
Prep time: 45 min
Cook time: 31 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 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); 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; 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

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If you’ve ever dreamed of bite-sized treats that burst with bright, fresh flavor and delicate sweetness, then I cannot wait for you to try this Lemon Berry Petit Fours Recipe. These dainty cakes are a delightful blend of zesty lemon, luscious raspberry jam, and smooth vanilla buttercream, all wrapped in a tender, buttery crumb and finished with a glossy white chocolate drizzle. Perfect for celebrations, afternoons with tea, or whenever your sweet tooth calls, this recipe takes traditional petit fours to an irresistible new level. Let me walk you through making these mini masterpieces that are as fun to create as they are to enjoy!

Ingredients You’ll Need

A top view of baking ingredients arranged on a dark surface changed to a white marbled texture. There are three white eggs placed near two sticks of butter, stacked one on top of the other. Next to the eggs is a small clear glass with a dark liquid inside. Three light green bowls hold different dry ingredients, one filled with white sugar, another with white flour, and the third with fresh dark blueberries. Two bright yellow lemons rest near two small green silicone cups, one holding a white powder and the other a small amount of salt. photo taken with an iphone --ar 4:5 --v 7

The magic of the Lemon Berry Petit Fours Recipe lies in its simple yet thoughtfully chosen ingredients, each one playing a vital role in achieving that perfect balance of flavor, texture, and color. You’ll find that even though the list is extensive, most are everyday pantry staples that come together beautifully.

Unsalted butter (1 and 1/2 cups + 3/4 cup): Adds richness and moistness to the cake and creaminess to the frosting.
Cream cheese (8 ounces): Blends with butter to make the cake extra tender and flavorful.
Granulated sugar (2 cups): Sweetens while also contributing to the cake’s tender crumb.
Sour cream (1/3 cup): Gives the cake moisture and a slight tang that complements the lemon.
Vanilla extract (1 and 1/2 teaspoons + 1 teaspoon): Enhances all the flavors in the cake and frosting with warm notes.
Large eggs (6): Provide structure and help create a light, airy crumb.
Cake flour (3 cups): Produces a delicate, soft cake texture.
Baking powder (1 teaspoon): Ensures the cake rises nicely and remains fluffy.
Salt (1/8 teaspoon + pinch): Balances sweetness and enhances flavor depth.
Fresh lemon juice (3 tablespoons): Brings that vibrant citrus zing that defines this dessert.
Raspberry jam (1/4 cup): Adds fruity brightness and a touch of natural sweetness.
Lemon curd (1/4 cup): Intensifies the lemon flavor with creamy richness.
Confectioners’ sugar (3 cups): Sweetens and thickens the buttercream frosting perfectly.
Heavy cream or whole milk (2 tablespoons): Makes the frosting silky and spreadable.
White chocolate bars (two 4-ounce bars): For that beautiful, glossy finishing drizzle.
Canola, vegetable, or coconut oil (2 teaspoons): Keeps the melted chocolate smooth and shiny.
Optional garnishes: White sixlets, mint leaves, edible flowers, berries, or sprinkles to personalize the look.

How to Make Lemon Berry Petit Fours Recipe

Step 1: Prepare and Bake the Cake

Begin by preheating your oven to 325°F (163°C). Grease a 12-by-17-inch half sheet pan and line it with parchment paper. The pan size truly matters because a smaller pan will overflow and a larger one will yield a cake too thin to hold the layers of flavor. Once ready, mix the softened butter and cream cheese until smooth and creamy. Gradually add sugar, sour cream, and vanilla extract, beating well to combine. Add eggs one at a time until fully incorporated without overmixing.

Step 2: Add Dry Ingredients and Lemon Juice

Switch to low speed and mix in the cake flour, baking powder, and salt just until combined—overmixing can make the cake tough. Stir in fresh lemon juice last for that vibrant citrus punch, then give the batter one final fold to eliminate any lumps. The batter should be thick and creamy, ready to pour into the prepared pan.

Step 3: Bake and Cool

Spread the batter evenly and tap the pan once or twice to release trapped air bubbles. Bake for 26 to 31 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan; you’ll notice it shrink slightly from the edges, which is perfectly normal and makes it easier to slice later.

Step 4: Slice and Layer the Cake

Once cooled, invert the cake onto a flat surface. Using a serrated knife or pizza cutter, carefully slice the cake horizontally in half, then cut each lengthwise rectangle into smaller sections, giving you 12 thin rectangles total. Trim the edges that touched the pan to ensure even layering, then prepare to build your petit fours with layers of vanilla buttercream, lemon curd, and raspberry jam.

Step 5: Make the Vanilla Buttercream

Beat softened butter until creamy, then gradually add confectioners’ sugar, heavy cream, and vanilla extract. Whip on high speed for a few minutes until light and fluffy. Adjust the consistency with a bit more sugar or cream if necessary, and add a pinch of salt to balance the sweetness.

Step 6: Assemble and Chill

Spread a thick layer of vanilla buttercream on four cake rectangles, and a lighter layer of lemon curd and raspberry jam on another four. The remaining four rectangles are left plain as the top layers. Stack them carefully in layers, cover lightly, and refrigerate for at least two hours or freeze for an hour to set the layers firmly before cutting into final petit fours.

Step 7: Cut, Coat, and Decorate

Chill the layered cakes well, then slice each into 12 petite squares. Arrange them on a tray and chill while you melt white chocolate and oil together for a thin, smooth coating. Drizzle or spoon the glossy white chocolate over each mini cake and add your choice of garnishes like edible flowers, mint leaves, or sprinkles for a charming finish. Store finished petit fours in the refrigerator.

How to Serve Lemon Berry Petit Fours Recipe

This image shows many small square cakes stacked neatly. Each cake has three layers: the top and bottom layers are light yellow, soft cake. The middle layer is very thin, with a bright red jelly spread evenly, creating a shiny texture. Below the jelly is a white, smooth cream layer, also thin but thicker than the jelly. The cakes are uniform in size and closely packed together, filling the whole frame with a clean, simple look against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your Lemon Berry Petit Fours Recipe not only adds a pop of color but also an extra layer of festivity. Consider fresh berries for added tartness, mint leaves for a refreshing hint, or edible flowers that make these tiny cakes feel like exquisite works of art. Sprinkles or white sixlets add whimsy and crunch, perfect for celebrations or gifting.

Side Dishes

These petit fours shine beautifully on their own, but pairing them with a light cup of tea, café au lait, or sparkling wine elevates the experience. Fresh fruit platters or lemon-infused whipped cream also complement the citrusy flavors, making your dessert spread feel thoughtfully curated and utterly indulgent.

Creative Ways to Present

Presentation can transform simple petit fours into a show-stopping centerpiece. Arrange them on a tiered cake stand for a vintage tea party vibe, or place them neatly on individual decorative plates for guests. Wrapping each petit four in delicate parchment squares or tying ribbons around mini trays makes them charming party favors. Get creative with your display to make every occasion memorable.

Make Ahead and Storage

Storing Leftovers

The beauty of the Lemon Berry Petit Fours Recipe is how well these treats keep. Store any leftovers in an airtight container in the refrigerator for up to five days. The flavors deepen over time, and the cakes stay moist and tender, ready whenever you crave a small indulgence.

Freezing

If you want to prepare these petit fours in advance, freezing is a fantastic option. Freeze them on a baking sheet until firm, then transfer to an airtight freezer-safe container. They’ll keep for up to three months. When ready to enjoy, thaw them overnight in the refrigerator for best texture and freshness.

Reheating

Because these petit fours are best served chilled or at room temperature, reheating isn’t usually necessary. However, if you prefer your white chocolate topping slightly softened, briefly warm them at low heat in the oven for a few minutes. Be careful not to overheat, as delicate textures can be affected.

FAQs

Can I use frozen raspberries for the jam layer?

While fresh raspberry jam gives the best flavor and texture, using frozen raspberry jam works in a pinch. Just make sure it’s well thawed and slightly warmed to spread easily without tearing the cake layers.

Is there a substitute for the cream cheese in the cake?

If you’re not a cream cheese fan or have dietary restrictions, you can try using an equal amount of full-fat Greek yogurt or sour cream for a similar tang and moistness, though the texture might be slightly different.

Can I make these petit fours gluten-free?

Yes! Swap the cake flour for a reliable gluten-free cake flour blend. Make sure your baking powder and other ingredients are gluten-free as well, and adjust the baking time slightly as needed.

What’s the best way to melt white chocolate without burning it?

The safest way is using a double boiler or melting it in the microwave in short 20-second bursts, stirring in between. Adding a little oil helps smooth out the chocolate and prevents overheating.

How long do petit fours keep their freshness after assembly?

When stored properly in the refrigerator, these petit fours stay fresh for about five days. For the best texture and flavor, enjoy them within this timeframe.

Final Thoughts

Making the Lemon Berry Petit Fours Recipe is truly a joyful kitchen adventure, rewarding you with exquisite, petite cakes bursting with flavors that dance on your tongue. Whether you’re baking for a special occasion or just because, these dainty treats are sure to impress and delight. I hope you enjoy crafting and sharing them as much as I do – happy baking!