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Tea parties are as much about the food as the tea itself. The right mix of savory bites and sweet treats turns an ordinary gathering into something memorable.
In this guide, I share 20 easy tea party food recipes you can make at home or serve to guests, from light sandwiches to classic desserts.
These are also great tea party food ideas for a crowd—easy to prep ahead and serve buffet-style!
Shop Tea Party Essentials
Be ready to host with these essentials:
- Tiered Serving Tray (stylish ceramic stand with 3 tiers)
- Serving Platters (large porcelain platters)
- Tea Cups & Saucers (lovely floral cups & saucers set)
- Disposable Dishware Set (elegant, comes in different colors)
- Tablecloths (choose from 20 different colors)
- Cloth Napkins (floral cotton napkins)
Contents
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Quick Tea Party Menu Planner (Servings + Make-Ahead Tips)
Here are a few things to help plan your tea party:
- Make-ahead wins: Sandwiches (1–4 hrs ahead), quiches (reheat), tart shells (fill day-of), lemon bars (day before).
- DIY or tea party catering: If you’re hosting a bigger group, order a platter and add 1–2 homemade recipes for a personal touch.
- How much tea party food per person? Plan 4–6 bites per person for a light tea, 8–12 bites if this replaces lunch.
- Easy formula: pick 2 savory + 2 sweet + 1 “fancy” item (like smoked salmon pinwheels or macarons).
20 Easy Tea Party Food Recipes
Now, let’s get to the recipes!
Here are my 20 favorite recipes I want to share with you:
1. Classic Cucumber Tea Sandwiches
The cucumber tea sandwich is an afternoon tea sandwich platter favorite! It’s a light and refreshing option that complements the delicate nature of tea.
Why You’ll Love the Cucumber Sandwiches:
- Lightness: Cucumber’s high water content offers a refreshing counterbalance to richer tea party fare.
- Subtle Flavor: Complements a wide range of teas without overpowering them.
- Elegance: Simple yet elegant presentation that enhances the tea experience.
- Easy to Prepare: Can be made ahead of time, making party preparations smoother.
Here’s how to create this classic dish:
Recipe: Classic Cucumber Tea Sandwiches
Classic cucumber tea sandwiches are one of the most traditional tea party foods, and they always look elegant on a serving tray.
Ingredients
- 8 slices soft white sandwich bread
- 1 medium English cucumber, thinly sliced
- ½ cup cream cheese, softened
- 1 tbsp fresh dill, finely chopped
- ¼ tsp salt, plus a small pinch for draining the cucumber
- ⅛ tsp black pepper
Instructions
- Drain the cucumber: Slice the cucumber very thinly. Sprinkle lightly with salt and place the slices on paper towels or in a fine-mesh strainer for 20–30 minutes. Pat dry.
- Make the cream cheese spread: Mix the softened cream cheese, dill, salt, and black pepper in a small bowl.
- Prepare the bread: Remove the crusts if desired. Spread the cream cheese mixture all the way to the edges of each bread slice.
- Assemble the sandwiches: Arrange cucumber slices over half of the bread slices. Top with the remaining bread and press gently.
- Cut and chill: Cut each sandwich into 4 small triangles or rectangles. If you have time, it's best to cover and refrigerate the sandwhiches for 30–60 minutes before serving.
Notes
You can spread the cream cheese to the edges of the bread to help protect it from moisture.
These sandwiches are best served the same day.
These cucumber sandwiches add a touch of sophistication to your tea party and cater to guests preferring lighter, healthier options.
2. Curried Chicken Salad Sandwiches
Add a flavorful twist to your tea party menu with curried chicken salad sandwiches, combining the creamy texture of chicken salad with the warm, inviting spices of curry.
Why You Should Try This Recipe:
- Flavorful: The curry adds a warm and exotic flavor that invigorates the palate.
- Textural Variety: Crunchy celery and almonds provide a pleasant contrast to the creamy chicken.
- Visually Appealing: The filling’s rich color enhances the visual appeal of your tea party spread.
Here’s how to make these delicious sandwiches:
Recipe: Curried Chicken Salad Sandwiches
Curried chicken salad sandwiches add a flavorful and slightly more filling savory option to your tea party menu.
Ingredients
- 8 slices of soft sandwich bread
- 2 cups cooked chicken breast, finely chopped
- ½ cup mayonnaise
- 1½ tsp curry powder
- 1–2 tsp lemon juice or apple cider vinegar
- ⅓ cup celery, finely chopped
- 3 tbsp raisins or dried cranberries, optional
- 3 tbsp slivered almonds, optional
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Make the chicken salad: Add the chicken, mayonnaise, curry powder, lemon juice or vinegar, celery, raisins or cranberries, almonds, salt, and pepper to a mixing bowl.
- Mix and adjust: Stir until creamy and evenly combined. Taste and add more curry powder, lemon juice, salt, or pepper if needed.
- Chill the filling: Cover and refrigerate for at least 30 minutes.
- Assemble the sandwiches: Remove the bread crusts if desired. Spread chicken salad over half of the bread slices and top with the remaining slices.
- Cut and serve: Press gently and cut each sandwich into 4 small triangles or squares. Keep chilled until serving.
Notes
The chicken salad can be prepared up to 1 day ahead.
For the freshest bread, assemble the sandwiches 1–3 hours before serving.
These sandwiches are perfect for guests who enjoy bold flavors, offering a satisfying and gourmet experience.
Looking for more tea sandwich ideas?
Check out these 15 Easy & Delicious Tea Sandwich Recipes!
3. Smoked Salmon and Cream Cheese Pinwheels
Smoked salmon and cream cheese pinwheels are a sophisticated and flavorful choice for any tea party, blending rich flavors with an elegant presentation.
Why This Recipe Belongs to Your Menu:
- Luxurious Flavor: The smoked salmon offers a gourmet taste experience.
- Visually Appealing: The pinwheels make a beautiful display on any serving platter.
- Easy to Handle: Guests can enjoy these bite-sized treats without any cutlery.
Here’s how to make them:
Recipe: Smoked Salmon and Cream Cheese Pinwheels
Smoked salmon and cream cheese pinwheels are an easy way to add something elegant and savory to your tea party menu.
Ingredients
- 4 large 10-inch tortillas or thin flatbreads
- 8 oz smoked salmon, thinly sliced
- 8 oz cream cheese, softened
- 1 tbsp capers, drained and chopped if large
- 1 tbsp fresh dill, finely chopped
- 2 tsp lemon juice
Instructions
- Make the cream cheese spread: Mix the softened cream cheese, capers, dill, and lemon juice in a bowl.
- Spread the tortillas: Lay the tortillas flat and spread the cream cheese mixture evenly over each one, leaving a small border around the edges.
- Add the salmon: Arrange the smoked salmon evenly over the cream cheese layer.
- Roll and chill: Roll each tortilla tightly into a log. Wrap in plastic wrap and refrigerate for 30–60 minutes.
- Slice the pinwheels: Use a sharp knife to cut the chilled rolls into bite-sized pinwheels. Keep chilled until serving.
Notes
Chilling the rolls before slicing helps the pinwheels hold their shape.
You can wipe the knife between cuts for cleaner-looking slices.
4. Strawberry Goat Cheese Bruschetta
Strawberry goat cheese bruschettas are a fresh and slightly savory addition that adds something unique to your tea party spread.
Why this Recipe is a Tea Party Favorite:
- Sweet & Savory: This interesting combo adds variety to the menu.
- Light & refreshing: It’s perfect alongside richer treats.
- Tea Pairing Options: Great with herbal teas or light green tea.
Below are the instructions for making these lovely bruschettas:
Recipe: Strawberry Goat Cheese Bruschetta
Strawberry goat cheese bruschetta adds a colorful sweet-and-savory bite to the tea party table.
Ingredients
- 1 baguette, sliced into thin rounds
- 1½–2 cups fresh strawberries, diced
- 4 oz goat cheese, softened
- 1–2 tbsp honey
- 1 tbsp balsamic vinegar or balsamic glaze
- 1 tbsp olive oil
- 1 tbsp fresh mint or basil, finely chopped, optional
- Pinch of salt
- Black pepper, optional
Instructions
- Toast the baguette: Preheat the oven to 375°F. Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and toast for 8–10 minutes until lightly golden and crisp.
- Prepare the strawberries: Mix the diced strawberries with honey, balsamic vinegar or glaze, salt, and mint or basil if using.
- Add the goat cheese: Spread softened goat cheese over each toasted baguette slice.
- Add the topping: Spoon the strawberry mixture over the goat cheese.
- Serve: Arrange on a platter and serve soon after assembling.
Notes
You can toast the baguette slices ahead of time, but add the goat cheese and strawberry topping shortly before serving so the bread stays crisp.
5. Mini Quiches
Mini quiches are a versatile and elegant addition to any tea party, offering guests a savory treat that’s both satisfying and easy to eat in a social setting.
Why You’ll Love Them:
- Customizable: Easily adapt the fillings to cater to different dietary preferences.
- Bite-Sized: Perfect for guests to enjoy without needing cutlery.
- Warm Comfort: Offers a comforting warmth that complements tea.
Ready to make some quiches? See the recipe below:
Recipe: Mini Quiches
Mini quiches are one of the best savory tea party foods because they are small, filling, and easy to customize.
Ingredients
- 1 sheet pie crust or puff pastry, enough for 24 mini muffin cups
- 4 large eggs
- ½ cup heavy cream, half-and-half, or milk
- ¾ cup shredded cheese, such as cheddar, Gruyère, or a mix
- ½ cup finely chopped fillings, such as ham, spinach, mushrooms, or onions
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Prepare the oven and pan: Preheat the oven to 375°F and lightly grease a mini muffin pan.
- Add the pastry: Cut the pie crust or puff pastry into small circles and gently press them into the mini muffin cups.
- Prepare the fillings: If using spinach, mushrooms, or onions, sauté and drain them first so the quiches do not become watery.
- Make the egg mixture: Whisk the eggs, cream or milk, salt, and black pepper together.
- Fill the quiches: Add a small amount of cheese and your chosen fillings to each pastry cup. Pour the egg mixture over the fillings until the cups are about three-quarters full.
- Bake: Bake for 20–25 minutes, or until the egg is set and the pastry is lightly golden.
- Cool and serve: Let the mini quiches cool in the pan for 5 minutes before removing. Serve warm or at room temperature.
Notes
Store the baked mini quiches in the refrigerator.
They can be gently reheated before serving, making them a practical make-ahead tea party food.
6. Mini Ham & Brie Croissant Sandwiches
Mini ham and brie croissant sandwiches are a simple but elegant savory option that makes your tea party feel more upscale.
Why this Recipe is So Tasty:
- Buttery & Flaky: The texture feels indulgent and premium.
- Easy Recipe: But it looks bakery-quality.
- Tea Pairing: Great with black tea, Earl Grey, or even chai.
Here’s how to make these croissants:
Recipe: Mini Ham & Brie Croissant Sandwiches
These mini ham and brie croissant sandwiches are a simple but elegant savory option that makes your tea party feel a little more special.
Ingredients
- 6 mini croissants
- 6 slices ham, cut to fit
- 4 oz brie cheese, sliced into 6 portions
- 2–3 tbsp fig jam or honey, optional
- 1 cup loosely packed arugula or baby greens, optional
Instructions
- Prepare the oven: Preheat the oven to 350°F.
- Slice the croissants: Cut each mini croissant in half horizontally.
- Add the fillings: Layer ham and brie inside each croissant.
- Add sweetness: Spread a small amount of fig jam or drizzle honey inside each croissant if using.
- Warm the sandwiches: Arrange the croissants on a baking sheet and warm for 5–7 minutes, or until the brie is soft and slightly melted.
- Finish and serve: Add arugula or baby greens after warming, then serve warm or at room temperature.
Notes
You can assemble the croissants a few hours before serving and keep them covered in the refrigerator.
7. Caprese Skewers
Caprese skewers provide a refreshing twist on the traditional Caprese salad, ideal for tea parties where guests appreciate a light, fresh option.
Why This Recipe is Very Popular:
- Visually Striking: The vibrant colors make these skewers an attractive addition to any plate.
- Easy to Eat: Perfect for guests to enjoy without utensils, making mingling easier.
- Fresh and Light: Provides a palate-cleansing contrast to richer tea party fare.
Recipe: Caprese Skewers
Caprese skewers are a fresh and colorful finger food that adds a lighter option to your tea party menu.
Ingredients
- 24 cherry tomatoes
- 24 fresh basil leaves
- 24 bite-sized mozzarella balls, about 8 oz
- 2 tbsp balsamic glaze
- 1 tbsp olive oil
- ¼ tsp salt
- ⅛ tsp black pepper
- 24 small skewers or toothpicks
Instructions
- Assemble the skewers: Thread one cherry tomato, one basil leaf, and one mozzarella ball onto each small skewer or toothpick.
- Arrange and chill: Place the skewers on a serving platter. Cover and refrigerate if making them ahead.
- Add the dressing: Drizzle the skewers with olive oil and balsamic glaze shortly before serving.
- Season and serve: Sprinkle lightly with salt and black pepper and serve.
Notes
You can assemble the skewers up to 4 hours before serving.
Add the olive oil, balsamic glaze, salt, and black pepper shortly before serving so the basil stays fresh.
8. English Scones with Clotted Cream and Jam
Scones with clotted cream and jam are quintessential to any traditional tea party, offering a classic British experience.
Why You’ll Love Them:
- Classic Pairing: Represents the heart of British tea culture.
- Comforting and Familiar: Loved for their warm, comforting taste.
- Versatile: Easy to customize with different types of jam or even honey.
Make these scones and bring a touch of British elegance to your tea party:
Recipe: English Scones with Clotted Cream and Jam
Scones with clotted cream and jam are one of the most traditional foods served with afternoon tea.
Ingredients
- 2¾ cups (350 g) self-rising flour, plus more for dusting
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp (85 g) unsalted butter, chilled and cubed
- 3 tbsp sugar
- ¾ cup (175 ml) milk
- 1 tsp vanilla extract, optional
- 1 egg, beaten, for brushing
- ¾ cup clotted cream, for serving
- ½ cup strawberry or raspberry jam, for serving
Instructions
- Prepare the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients: Add the self-rising flour, baking powder, and salt to a large mixing bowl.
- Add the butter: Rub the chilled butter into the flour with your fingertips until the mixture resembles fine crumbs.
- Add the sugar: Stir in the sugar.
- Make the dough: Add the milk and vanilla extract if using. Mix gently until a soft, slightly sticky dough forms. Do not overmix.
- Shape the dough: Turn the dough onto a lightly floured surface and gently pat it to about 1 inch thick.
- Cut the scones: Cut the dough into rounds with a biscuit cutter. Press straight down without twisting the cutter.
- Brush the tops: Arrange the scones on the baking sheet and brush the tops with beaten egg.
- Bake: Bake for about 10 minutes, or until the scones are risen and golden on top.
- Serve: Let the scones cool slightly, then split and serve with clotted cream and jam.
Notes
Do not put the jam inside the scones before baking. Traditional English scones are baked plain and served with jam and clotted cream.
For the best texture, serve the scones fresh and slightly warm.
9. Fruit Tartlets
Fruit tartlets are a delightful addition to any tea party, offering a colorful and sweet treat that’s as appealing to the eye as it is to the palate.
Why You Should Try This Recipe:
- Vibrant Presentation: The variety of fruit colors enhances the visual appeal of your tea spread.
- Sweet and Refreshing: Offers a light, sweet end to the savory items.
- Individual Servings: Easy for guests to pick up and enjoy without any mess.
Here’s how to make the tartlets:
Recipe: Fruit Tartlets
Fruit tartlets are a colorful and sweet treat that instantly brightens your tea party dessert table.
Ingredients
- 12 pre-baked mini tart shells
- 1½ cups pastry cream or thick vanilla custard
- 2 cups assorted fresh fruit, such as berries, kiwi, or sliced peaches
- 3 tbsp apricot jam
- 1 tsp water, if needed
Instructions
- Prepare the glaze: Warm the apricot jam until soft and brushable. Stir in 1 tsp water if the jam is too thick.
- Fill the tart shells: Spoon pastry cream or vanilla custard into each mini tart shell.
- Add the fruit: Arrange the fresh fruit neatly over the filling.
- Glaze the tartlets: Lightly brush the fruit with the warm apricot glaze.
- Chill and serve: Refrigerate the tartlets until serving.
Notes
For the best texture, fill the tart shells on the day of serving.
You can assemble them 2–3 hours ahead and keep them refrigerated. Filling the shells too far ahead may cause them to soften.
10. Lemon Bars
Lemon bars are a tangy and sweet dessert that perfectly complements the savory selections at a tea party.
Why You’ll Love This Recipe:
- Bright Flavor: The zesty lemon cuts through the richness of teas and other treats.
- Elegant Presentation: The dusting of powdered sugar makes them visually appealing.
- Easy to Serve: Pre-cut bars make serving and handling effortless.
Here’s how to make these lemon bars:
Recipe: Lemon Bars
Lemon bars are a bright and tangy dessert that pairs beautifully with both hot and iced tea.
Ingredients
For the Shortbread Crust
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup plus 1 tbsp all-purpose flour
For the Lemon Filling
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- ½ cup fresh lemon juice
- 1 tsp fresh lemon zest, optional
For Dusting
- 2 tbsp powdered sugar
Instructions
- Prepare the oven and pan: Preheat the oven to 325°F. Line a 9-inch square baking pan with parchment paper, leaving some overhang on the sides.
- Make the crust: Mix the melted butter, sugar, vanilla extract, and salt in a bowl. Stir in the flour until a thick dough forms.
- Bake the crust: Press the dough evenly into the prepared pan. Bake for 16–18 minutes, or until the edges are lightly golden.
- Make the lemon filling: Mix the sugar and flour in a bowl. Whisk in the eggs, then add the fresh lemon juice and lemon zest.
- Add the filling: Pour the lemon mixture over the warm baked crust.
- Bake again: Return the pan to the oven and bake for about 20 minutes, or until the center is set and no longer jiggles when the pan is gently moved.
- Cool and chill: Let the lemon bars cool completely at room temperature, then refrigerate for at least 2 hours.
- Slice and serve: Lift the bars from the pan using the parchment paper. Dust with powdered sugar and cut into 16 small squares.
Notes
Fresh lemon juice gives these bars the best flavor.
For clean slices, chill the bars before cutting and wipe the knife between each cut.
11. Macarons
Macarons are a delightful and colorful addition to any tea party, offering a touch of French elegance and a variety of flavors.
Note: This is one of the more technical recipes in this guide, but careful mixing and letting the shells dry before baking will help you get smooth tops and the classic macaron shape.
Why This Recipe is Perfect for Tea Parties:
- Sophistication: Adds an upscale, refined touch to the dessert options.
- Customizable: Easily tailored with different colors and fillings to match the theme of the tea party.
- Perfectly Petite: Small size makes them ideal for a light dessert that doesn’t overpower the tea flavors.
Below is the recipe for the macarons:
Recipe: French Macarons
Macarons are colorful French sandwich cookies that add an elegant and impressive touch to any tea party dessert table.
Ingredients
- 1½ cups (144 g) finely ground almond flour
- 1½ cups (170 g) powdered sugar
- 3 large egg whites
- ¼ tsp salt
- ¼ tsp cream of tartar
- ⅓ cup (67 g) granulated sugar
- 1–2 drops of gel food coloring, optional
- ½–¾ cup buttercream, chocolate ganache, or jam, for filling
Instructions
- Prepare the baking sheets: Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the almond mixture: Process the almond flour with 1 cup of the powdered sugar in a food processor for about 20 seconds. Sift the mixture and discard any large pieces.
- Whip the egg whites: Add the egg whites, salt, and cream of tartar to a clean, grease-free mixing bowl. Beat until foamy.
- Add the sugar: Mix the remaining powdered sugar with the granulated sugar. Add it gradually to the egg whites while beating. Continue until the meringue is smooth and glossy and forms soft peaks. Add gel food coloring if using.
- Fold the batter: Gently fold the almond flour mixture into the meringue. Continue folding until the batter flows from the spatula in thick ribbons and slowly blends back into itself within about 10–20 seconds.
- Pipe the macarons: Transfer the batter to a piping bag and pipe small, evenly sized circles onto the prepared baking sheets.
- Rest the shells: Leave the piped macarons uncovered in a dry place until the tops feel dry and are no longer sticky when gently touched. This may take up to 2 hours.
- Bake: Preheat the oven to 275°F. Bake the macarons for 25–30 minutes, or until the tops feel firm.
- Cool completely: Let the macaron shells cool completely on the baking sheets before carefully removing them.
- Fill the macarons: Pair similar-sized shells and add a small amount of buttercream, ganache, or jam between each pair.
Notes
Macarons are quite sensitive to humidity, so the drying time may vary.
Do not use liquid food coloring, as adding too much liquid can affect the batter. Gel food coloring is a better option.
For the best texture, refrigerate filled macarons in an airtight container and let them rest overnight. Bring them closer to room temperature before serving.
12. Cheese and Chive Scones
Cheese and chive scones bring a savory twist to the traditional tea scone, perfect for those who prefer a less sweet option.
Why You’ll Love Them:
- Rich and Savory: Offers a hearty alternative to sweet pastries.
- Herbaceous Notes: Chives add a mild onion-like flavor that complements the sharpness of the cheese.
- Versatile: Pairs well with both tea and coffee, suitable for any gathering.
If you want to make them, see the recipe below:
Recipe: Cheese and Chive Scones
Cheese and chive scones are a savory alternative to traditional sweet scones and a great addition to an afternoon tea menu.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tsp granulated sugar
- 4 tbsp (57 g) cold unsalted butter, cubed
- 1 cup (113 g) shredded sharp cheddar cheese
- ⅓ cup finely chopped fresh chives
- ¾ cup heavy cream, plus a little more if needed
- 1 tbsp heavy cream, for brushing the tops
Instructions
- Prepare the oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients: Whisk together the flour, baking powder, salt, and sugar.
- Add the butter: Add the cold butter and work it into the flour with your fingertips until the mixture is crumbly with a few small pieces of butter remaining.
- Add the cheese and chives: Stir in the shredded cheddar and chopped chives.
- Make the dough: Add ¾ cup heavy cream and mix gently. If the dough is too dry to hold together, add a little more cream, 1 tsp at a time.
- Shape the scones: Divide the dough in half. Pat each half into a round about 5 inches wide and 1 inch thick.
- Cut the scones: Cut each round into 8 small wedges and arrange them slightly apart on the baking sheet.
- Brush the tops: Lightly brush the scones with heavy cream.
- Bake: Bake for 15–18 minutes, or until risen and golden brown.
- Serve: Let cool slightly and serve warm or at room temperature.
Notes
Avoid overmixing the dough, as this can make the scones less tender.
The shaped, unbaked scones can be frozen. Bake them directly from frozen and add a few extra minutes to the baking time.
13. Petit Fours
Petit fours are exquisite little cakes that add a sophisticated touch to any tea party with their delicate appearance and diverse flavors.
Three Reasons to Try This Recipe:
- Elegant Presentation: Their small size and intricate decorations make them visually appealing.
- Flavor Variety: Offers a range of flavors from the different icings and cake combinations.
- Perfect Bite-Sized Treat: Easy to eat in one or two bites, making them ideal for a gathering where guests may want to try multiple desserts.
Here’s the recipe for petit fours:
Recipe: Petit fours
Petit fours are tiny decorated cakes that instantly make a tea party dessert table look more elegant.
Ingredients
For the Cakes
- 1 baked 9×13-inch vanilla or pound cake, completely cooled
- ½ cup raspberry or apricot jam
- ¾ cup buttercream frosting
For the Poured Icing
- 1 cup (142 g) white chocolate chips
- 4 cups (454 g) powdered sugar, sifted
- ¼ cup light corn syrup
- ¼ cup hot water, plus more if needed
- 1 tsp vanilla extract
- Gel food coloring, optional
For Decorating
- Sprinkles, edible flowers, or icing decorations, optional
Instructions
- Chill the cake: Place the completely cooled cake in the freezer for about 30 minutes. The cake should be firm but not frozen solid.
- Prepare the cake layers: Trim the top of the cake if needed to create an even surface. Carefully slice the cake horizontally into two thin layers.
- Add the filling: Spread a thin layer of buttercream over the bottom cake layer, followed by a thin layer of jam. Place the second cake layer on top.
- Chill until firm: Refrigerate or freeze the layered cake for 30–45 minutes, or until firm enough to cut cleanly.
- Cut the petit fours: Trim the outside edges, then cut the cake into approximately 1½-inch squares. Return the cakes to the freezer while preparing the icing.
- Melt the white chocolate: Melt the white chocolate chips over low heat or in short microwave intervals, stirring until smooth.
- Make the poured icing: In a large bowl, stir together the sifted powdered sugar, corn syrup, and hot water until smooth. Stir in the melted white chocolate and vanilla. Add gel food coloring if desired.
- Adjust the icing: The icing should be warm and pour easily from a spoon. If it is too thick, add hot water, 1 tbsp at a time.
- Coat the cakes: Place the chilled cake squares on a wire rack over a lined baking sheet. Pour the warm icing over each cake, allowing it to flow over the top and sides.
- Decorate and set: Add decorations if using and leave the petit fours for 45–60 minutes, or until the coating is dry to the touch.
Notes
Working with chilled cake helps create cleaner cuts and reduces crumbs when coating the petit fours.
You can collect the excess icing from underneath the wire rack, strain out any crumbs, gently warm it, and use it again.
Keep the cake filling layers thin. Too much jam or buttercream can cause the layers to slide while cutting.
14. Mini Lemon Curd Tartlets
These mini lemon curd tartlets are one of those tea party treats that look elegant and fancy, but they are surprisingly easy to make!
Why this Recipe is a Must-Try:
- Light & Fresh: The flavor cuts through rich treats.
- Beautiful: They are eye-catching and colorful, especially if you add berries.
- Bite-Sized: Perfect for serving with tea alongside other foods.
Ready to make these lovely treats? Here’s the recipe:
Recipe: Mini Lemon Curd Tartlets
Mini lemon curd tartlets are bright, tangy, and one of the easiest tea party desserts to assemble.
Ingredients
- 24 pre-baked mini tart shells
- 1½ cups lemon curd
- ½ cup heavy whipping cream
- 1 tbsp powdered sugar
- Fresh raspberries or blueberries, optional
- Fresh lemon zest, optional
Instructions
- Make the whipped cream: Add the heavy cream and powdered sugar to a mixing bowl. Whip until soft peaks form.
- Fill the tart shells: Spoon about 1 tbsp lemon curd into each mini tart shell.
- Add the whipped cream: Top each tartlet with a small spoonful or piped swirl of whipped cream.
- Decorate: Garnish with a raspberry, blueberry, or a little fresh lemon zest if desired.
- Chill: Refrigerate for about 30 minutes before serving.
Notes
You can use homemade or store-bought lemon curd.
For the crispest tart shells, assemble the tartlets no more than a few hours before serving.
Keep the tartlets refrigerated and add the whipped cream close to serving if preparing the other ingredients ahead.
15. Deviled Eggs
Deviled eggs are a timeless and versatile choice for tea parties, offering a creamy, savory treat that can be elegantly garnished to suit any occasion.
Why You’ll Love This Dish:
- Easy to Eat: Single-bite size makes them perfect for a mingle-friendly environment.
- Customizable: Easy to adapt with different spices or toppings to match the theme or flavor profile of your party.
- Visually Appealing: Can be made to look very elegant with simple garnishes.
Deviled eggs recipe:
Recipe: Deviled Eggs
Deviled eggs are a classic party appetizer and an easy way to add another savory option to your afternoon tea menu.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon or yellow mustard
- 1 tsp red wine vinegar, white vinegar, or pickle juice
- ⅛ tsp salt, plus more to taste
- ⅛ tsp black pepper
- Paprika, for garnish
- Fresh chives, finely chopped, optional
Instructions
- Cook the eggs: Place the eggs in a saucepan in a single layer and add enough cold water to cover them by about 1 inch.
- Heat the water: Bring the water to a boil over high heat. As soon as it reaches a boil, remove the saucepan from the heat and cover it.
- Let the eggs stand: Leave the large eggs covered in the hot water for 12 minutes.
- Cool the eggs: Drain the hot water and immediately transfer the eggs to a bowl of ice water. Cool completely, then peel.
- Prepare the egg whites: Cut the eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Make the filling: Add the mayonnaise, mustard, vinegar or pickle juice, salt, and black pepper to the yolks. Mash and mix until smooth and creamy.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish and chill: Sprinkle with paprika and fresh chives if using. Keep refrigerated until serving.
Notes
You can hard-boil and peel the eggs 1 day ahead.
For the neatest presentation, make the filling ahead and pipe it into the egg whites a few hours before serving.
Add a little extra mayonnaise, 1 tsp at a time, if the filling feels too thick to pipe.
16. Chocolate-Dipped Strawberries
Chocolate-dipped strawberries offer a blend of sweet and decadent flavors, making them a delightful and elegant dessert option for tea parties.
Why This Sweet Treat is a Must:
- Visually Stunning: Their vibrant and glossy appearance makes them very inviting.
- Sweet Balance: Provides a sweet counterpoint to the savory items at the party.
- Simple Elegance: Easy to prepare yet sophisticated enough to impress any guest.
Here’s how to prepare these irresistible strawberries:
Recipe: Chocolate-Dipped Strawberries
Chocolate-dipped strawberries are one of the easiest tea party desserts, but they still look pretty and special on a serving tray.
Ingredients
- 24 large fresh strawberries, preferably with stems
- 8 oz semi-sweet or dark chocolate, chopped
- 1 tsp coconut oil or neutral oil, optional
- 2 oz white chocolate, optional, for drizzling
- Sprinkles or finely chopped nuts, optional
Instructions
- Prepare the strawberries: Rinse the strawberries and dry them very well with paper towels. The strawberries must be completely dry before dipping.
- Prepare the tray: Line a baking sheet with parchment paper.
- Melt the chocolate: Add the chopped chocolate to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until smooth. Stir in the coconut oil if using.
- Dip the strawberries: Hold each strawberry by the stem and dip it into the melted chocolate. Let the excess chocolate drip back into the bowl.
- Set on the tray: Place the dipped strawberries on the parchment-lined baking sheet.
- Decorate: Add sprinkles or chopped nuts before the chocolate sets, or drizzle with melted white chocolate after the first layer has firmed slightly.
- Chill briefly: Refrigerate for 20–30 minutes, or until the chocolate is set.
- Serve: Serve the strawberries the same day for the best texture.
Notes
Make sure the strawberries are fully dry before dipping. Water can make the chocolate seize or prevent it from sticking properly.
Chocolate-dipped strawberries are best served the same day they are made.
17. Mini Pavlovas
Mini Pavlovas are an exquisite addition to any tea party menu, offering a light and airy dessert that’s as beautiful as it is delicious.
Why You’ll Love Them:
- Elegant Presentation: Their delicate structure and appealing look make them a centerpiece dessert.
- Refreshing Taste: The freshness of the fruit paired with the lightness of the meringue offers a perfect palate cleanser.
- Versatile: Can be customized with different fruits to match the season or theme of the tea party.
Here’s the recipe:
Recipe: Mini Pavlovas
Mini pavlovas are crisp on the outside, soft and marshmallow-like inside, and topped with whipped cream and fresh fruit.
Ingredients
For the Meringue
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For the Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh berries or sliced fruit
Instructions
- Prepare the oven: Preheat the oven to 250°F. Line a baking sheet with parchment paper.
- Whip the egg whites: Add the egg whites and salt to a clean, grease-free mixing bowl. Beat until soft peaks form.
- Add the sugar: Add the sugar gradually, 1 tablespoon at a time, while beating. Continue until the meringue is thick, glossy, and holds stiff peaks.
- Add stabilizers: Gently beat in the cornstarch, vinegar or lemon juice, and vanilla extract.
- Shape the pavlovas: Spoon or pipe 12 small meringue rounds onto the prepared baking sheet. Make a small dip in the center of each one for the topping.
- Bake: Bake for 1 hour 15 minutes, or until the pavlovas look dry and crisp on the outside.
- Cool slowly: Turn off the oven and leave the pavlovas inside with the door slightly open for about 1 hour.
- Make the whipped cream: Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Top and serve: Add whipped cream and fresh fruit just before serving.
Notes
Add the whipped cream and fruit close to serving so the pavlovas stay crisp.
The baked meringue shells can be made ahead and stored in an airtight container at room temperature.
Avoid making pavlovas on a very humid day if possible, as moisture can soften the meringue.
18. Raspberry Cream Sandwiches
Raspberry cream sandwiches are a delightful blend of tart and sweet flavors, offering a light yet indulgent treat perfect for any tea party menu.
Why You’ll Love This One:
- Elegant and Delicate: A refined alternative to traditional tea sandwiches.
- Perfect Sweet Balance: The tartness of raspberries complements the cream’s richness.
- Visually Stunning: The soft pink filling adds a beautiful pop of color.
See the raspberry cream sandwiches recipe below:
Recipe: Raspberry Cream Sandwiches
Raspberry cream sandwiches are a sweet tea sandwich option that adds a pretty pink color to the table.
Ingredients
- 8 slices soft white sandwich bread or brioche
- 4 oz cream cheese or mascarpone, softened
- 2 tbsp powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ¼ cup raspberry jam
- ½ cup fresh raspberries, finely chopped, optional
Instructions
- Make the cream filling: Beat the cream cheese or mascarpone with powdered sugar, heavy cream, and vanilla until smooth and spreadable.
- Prepare the bread: Remove the crusts from the bread if desired.
- Spread the filling: Spread a thin layer of the cream filling over each slice of bread.
- Add raspberry: Spread a very thin layer of raspberry jam over half of the bread slices. Add a few finely chopped fresh raspberries if using.
- Assemble the sandwiches: Top with the remaining bread slices and press gently.
- Chill: Cover and refrigerate for about 30 minutes to help the sandwiches firm up.
- Cut and serve: Cut each sandwich into 4 small triangles or rectangles.
Notes
Use only a thin layer of jam so the sandwiches do not become soggy.
If using fresh raspberries, chop them finely and pat them dry before adding them to the sandwiches.
These are best assembled close to serving, ideally within 1–3 hours.
19. Lemon Blueberry Mini Loaf Cakes
These lemon blueberry mini loaf cakes are soft, moist, and bursting with fresh blueberry flavor!
What Makes Them Stand Out:
- Flavor Balance: Perfect combo of sweet blueberries and tangy lemon.
- Texture: Soft, moist texture that pairs beautifully with tea.
- Make Them Ahead: Great make-ahead option for parties.
See the recipe below:
Recipe: Lemon Blueberry Mini Loaf Cakes
Lemon blueberry mini loaf cakes are bright, soft, and perfect for a tea party dessert tray.
Ingredients
For the Mini Loaf Cakes
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp flour, for coating the blueberries
For the Lemon Glaze
- ¾ cup powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Grease a 6-cavity mini loaf pan.
- Mix the dry ingredients: Whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a separate bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs: Beat in the eggs one at a time.
- Add flavor and liquid: Mix in the milk, lemon juice, lemon zest, and vanilla extract.
- Combine the batter: Add the dry ingredients to the wet ingredients and mix just until combined.
- Prepare the blueberries: Toss the blueberries with 1 tbsp flour, then gently fold them into the batter.
- Fill the pan: Divide the batter evenly among the mini loaf cavities, filling each about two-thirds full.
- Bake: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Glaze: Mix the powdered sugar with 1 tbsp lemon juice. Add more lemon juice if needed to make a thick but pourable glaze. Drizzle over the cooled cakes.
Notes
If using frozen blueberries, do not thaw them before adding them to the batter.
Bake time can vary depending on the size of your mini loaf pan, so start checking at 25 minutes.
For the cleanest look, glaze the cakes after they are completely cool.
20. Lavender Shortbread Cookies
Lavender shortbread cookies add a delicate, floral twist that’s perfectly suited for a tea party.
A Delicate Floral Treat for Your Menu:
- Unique Flavor: Lavender makes them feel special and memorable.
- Texture: They have a crisp and buttery texture that melts in your mouth.
- Tea Pairing: Tastes great, especially with Earl Grey, chamomile, or green tea.
See this delightful cookie recipe below:
Recipe: Lavender Shortbread Cookies
Lavender shortbread cookies are buttery, delicate, and perfect for a floral tea party menu.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- 1–2 tsp dried culinary lavender, finely crushed
- 1 tsp vanilla extract
- 1 tsp lemon zest, optional
Instructions
- Make the dough: Beat the softened butter and powdered sugar until smooth and creamy.
- Add flavor: Mix in the vanilla extract, crushed culinary lavender, and lemon zest if using.
- Add dry ingredients: Add the flour and salt. Mix just until a soft dough forms.
- Chill the dough: Shape the dough into a disk, wrap it, and chill for 30 minutes.
- Prepare the oven: Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Roll and cut: Roll the dough on a lightly floured surface to about ¼ inch thick. Cut into rounds, squares, or your preferred shapes.
- Bake: Place the cookies on the prepared baking sheet and bake for 12–15 minutes, or until the edges are just lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
Notes
Use culinary lavender, not decorative lavender.
Start with 1 tsp lavender if you want a subtle flavor. Use 2 tsp only if you want a stronger floral taste.
Chilling the dough helps the cookies hold their shape while baking.
I hope that you like these recipes and enjoy hosting a tea party! Please drop a comment below and tell me which recipe is your favorite!!
-Joonas
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thank you these are so beautiful to look at and to make
I love your ideas and the food looks delicious. Do you have specific instructions for the scones, mini quiches, deviled eggs, cucumber sandwiches, fruit tartlets?
I added ingredient amounts to all recipes!
Do you have a recipe or two for lemon curd?
Do you recommend making it?
Hi Yvonne,
I just added a recipe for Mini Lemon Curd Tartlets. That’s a fantastic recipe and I recommend trying it!
In that recipe you can use homemade or store-bought lemon curd, so I also included a link to a homemade lemon curd. So far, I have only used store-bought lemon curd, but have to try making it myself soon.
-Joonas
Thanks for having gluten free options like strawberries and pavlovas
You’re welcome Julia!
-Joonas
Hi,
Are there any printable versions of the recipes available?
Respectfully,
Hi Barbara,
Thanks for your question! Currently there are no printable versions, but I will see if I could update the article and add recipe cards that are printable.
-Joonas
hello. these suggestions sounds great. I will make the lemon blueberry loaves. the cucumber sandwiches enhances the ones I already make. the addition of creme cheese and the height of them makes them look hearty.
.
Hi Theresa,
I’m happy to hear that you like my tea party food ideas! Yes, lemon blueberry loaves and cucumber sandwiches is a nice combo of sweet and savory.
-Joonas