Strawberry Lemon Petit Fours

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These strawberry lemon petit fours are delicious pound cake bites perfect for all of your spring entertaining. Serve them for on an Easter dessert buffet, for Mother’s Day tea or brunch, or luncheon with girlfriends.

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Whenever I see petit fours they remind me of my girlfriend Kelly. She absolutely adores petit fours. More than 20 years ago I hosted a baby shower for her before her daughter was born. I surprised guests with petit fours. Way back then, I didn’t know how to make them.

Fast forward and now her daughter is engaged to be married. And I’ve finally made petit fours for the very first time! While they are not difficult to make, they are involved. The pound cake recipe I used would have made dozens!

So I decided to split the batter and make two small pans for the small cakes plus a loaf of pound cake. Now if you just don’t want to make petit fours, make 2 pound cake loaves. But this is a post for petit fours. The easiest way to make petit fours, in my opinion.

Not only will you get a petit fours recipe in this post, you’ll learn how to make a petit fours icing.

I did not flavor the pound cake with anything other than vanilla. I used Adams Extracts. You could use almond, lemon or even peppermint during the holidays. Adams Extracts makes all those flavors. 

A short history of the petit four. They originated in France and the name literally means small oven. The delicate cakes quickly became popular throughout Europe as a tea time treat.

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Strawberry Lemon Petit Fours

Sweet bite sized treats perfect for spring entertaining.

4.95 from 19 votes

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Desserts and Sweets

Cuisine: French

Servings: 69 petit fours and 1 pound cake

Author: Ellen Folkman

Cook ModePrevent your screen from going dark

Ingredients

• 3 ½ cups flour sifted
• 1 teaspoon baking powder
• 1 cup butter room temperature
• 8 ounces cream cheese room temperature
• 3 cups sugar
• 1 teaspoon vanilla I used Adams Extracts
• 6 eggs room temperature
• 1 cup milk room temperature

Petit Four Filling

• ½ cup seedless strawberry jam or preserves

Poured Glaze

• 7 ½ cups powdered sugar, sifted
• ¼ cup light corn syrup
• ½ teaspoon vanilla
• 1 teaspoon lemon zest
• ⅓ cup water
• Sprinkles

Instructions

• Preheat oven to 325℉. Grease and flour a 9 x 5" loaf pan. Line two 9 x 12" rimmed baking sheets with parchment paper. This will be for the petit fours.
• Sift flour and baking powder in a medium bowl and set aside.
  3 ½ cups flour, 1 teaspoon baking powder
• In the work bowl of a stand mixer, cream butter, cream cheese and sugar for 6 minutes, until mixture is light in color and airy. Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined.
  1 cup butter, 8 ounces cream cheese, 3 cups sugar, 1 teaspoon vanilla, 6 eggs, 1 cup milk
• With mixture on low, add flour mixture until completely combined, without over mixing.
• Pour batter ¾ way into loaf pan and divide remaining batter between prepared baking sheets.
• Bake loaf for 60 to 65 minutes until a toothpick inserted in the center comes out clean. Bake sheet pans 30 to 40 minutes until edges are browning and each pan tests done with the toothpick method.
• Remove from oven and cool 10 minutes on wire racks, then remove from pan to cool completely. Remove parchment when you remove from the pans.
• In a small bowl, whisk strawberry jam (with a small whisk) until it is spreadable. Spread in a thin, even layer over one cake from the sheet pan. If you feel you want more of a filling, use more jam and repeat. Top with second cake, so you have two layers.
  ½ cup seedless strawberry jam or preserves
• Using a sharp knife, cut one in squares. Line a baking sheet with foil and put a cooling rack on top. Place squares about 1" apart.
• Make poured glaze: In a large sauce pan, over low heat, combine all glaze ingredients except sprinkles. Stir until smooth, remove from heat.
  7 ½ cups powdered sugar, sifted, ¼ cup light corn syrup, ½ teaspoon vanilla, 1 teaspoon lemon zest, ⅓ cup water, Sprinkles
• Spoon glaze over squares. Let set. Spoon a second coating, a few at at a time, and decorate with sprinkles. If glaze begins to thicken, warm in for a minute or so. Let glaze set before serving.
• Can be stored, covered for up to 2 days.

https://familyaroundthetable.com/strawberry-lemon-petit-fours/