Strawberry Lemon Petit Fours
Sweet bite sized treats perfect for spring entertaining.
Servings: 69 petit fours and 1 pound cake
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.
