10 Charming Bridal Shower Tea Party Menu Ideas That Delight

Written by Sandra P. Hays in Dessert

You’re planning a bridal shower and you want a menu that feels elegant, welcoming, and a little bit whimsical. A tea party theme is perfect for that — and these Bridal Shower Tea Party Menu Ideas will help you serve beautiful food that tastes as good as it looks.

Inside you’ll find ten charming recipes: bite-sized savory sandwiches, delicate scones, floral cookies, and small desserts that pair perfectly with tea. Each recipe includes precise ingredients, clear instructions, prep and cook times, and smart serving tips. You’ll get options for make-ahead dishes and seasonal touches, so you can relax and enjoy the party.

Whether you love classic cucumber sandwiches or crave a lavender-scented shortbread, these Bridal Shower Tea Party Menu Ideas give you a balanced menu that’s easy to assemble. Pin your favorites and get ready to delight your guests with pretty plates and lovely flavors.

1. Lemon Elderflower Scones

These Lemon Elderflower Scones are tender, floral, and slightly tangy. The crumb is buttery and flaky, with bright lemon zest and a hint of elderflower syrup in the glaze. They feel sophisticated but are simple to make for a bridal shower.

Prep time: 20 minutes | Cook time: 18 minutes | Makes: 10–12 scones

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 10 tbsp cold unsalted butter, cubed
  • 1 cup heavy cream, plus 2 tbsp for brushing
  • 1 large egg, cold
  • Zest of 2 lemons
  • 2 tbsp elderflower cordial
  • 1/2 cup powdered sugar
  • 1 tsp lemon juice
  • Optional: coarse sugar for sprinkling

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Whisk flour, sugar, baking powder, and salt in a bowl.
  3. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
  4. Whisk cream, egg, and lemon zest in a small bowl. Stir into dry mix until just combined.
  5. Turn dough onto lightly floured surface and gently pat to 1-inch thickness. Don’t overwork.
  6. Cut with a 2.5-inch round cutter. Place scones 1 inch apart on sheet.
  7. Brush tops with 2 tbsp cream, sprinkle coarse sugar if using.
  8. Bake 18–20 minutes until golden at edges and firm to touch. Toothpick inserted into center should come out clean.
  9. Cool 10 minutes on sheet, then transfer to rack.
  10. Whisk powdered sugar, elderflower cordial, and lemon juice. Drizzle over warm scones.

How to Serve It

Present scones on a tiered cake stand with linen doilies for a classic look. Garnish with thin lemon slices or edible flowers. Serve with clotted cream and apricot jam. Store airtight at room temperature up to 2 days, or freeze baked scones up to 1 month. Make the glaze the morning of the shower and drizzle just before serving.

2. Bridal Shower Tea Party Menu Ideas: Cucumber Dill Tea Sandwiches

These Cucumber Dill Tea Sandwiches are crisp, refreshing, and classic. Thin cucumber slices meet lemony cream cheese with fresh dill for a cool, light bite. They’re perfect for a bridal shower tea party because they look delicate and assemble quickly.

Prep time: 15 minutes | Makes: 24 sandwiches

Ingredients

  • 12 slices white sandwich bread, crusts removed
  • 8 oz cream cheese, softened to room temperature
  • 3 tbsp sour cream
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp chopped fresh dill
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1 large English cucumber, thinly sliced
  • Optional: microgreens for garnish

Instructions

  1. In a bowl, beat cream cheese, sour cream, lemon juice, zest, dill, salt, and pepper until smooth.
  2. Lay bread slices flat and spread a thin, even layer of the mixture on each.
  3. Arrange cucumber slices overlapping on half the bread slices.
  4. Top with remaining bread slices, filling side down. Press gently.
  5. Trim crusts if not already removed. Cut into rectangles or triangles.
  6. Refrigerate sandwiches 30 minutes before serving to firm up.
  7. For freshness, keep sandwiches covered and chilled. Serve within 4 hours.

How to Serve It

Arrange sandwiches in neat rows on vintage platters. Garnish with dill sprigs and cucumber ribbons. Pair with light black tea or a chilled elderflower spritz. Store in airtight container with damp paper towel to maintain moisture for up to 4 hours. Make up to 6 hours ahead but slice cucumbers just before assembling to avoid sogginess.

3. Smoked Salmon & Herbed Cream Cheese Crostini

Smoked Salmon & Herbed Cream Cheese Crostini balance richness and brightness. Crunchy crostini support silky salmon and a tangy, herbed spread. These bite-sized toasts add an elegant savory note to your tea table.

Prep time: 20 minutes | Cook time: 12 minutes | Makes: 28 crostini

Ingredients

  • 1 baguette, sliced into 1/2-inch rounds
  • 3 tbsp olive oil
  • 8 oz cream cheese, softened
  • 2 tbsp sour cream
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped chives
  • Salt and pepper, to taste
  • 8 oz smoked salmon, thinly sliced
  • 1 tbsp capers, drained
  • Lemon wedges, for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet.
  2. Toss baguette slices with olive oil. Arrange in single layer.
  3. Bake 10–12 minutes until golden and crisp. Cool slightly.
  4. Mix cream cheese, sour cream, lemon juice, zest, dill, chives, salt, and pepper until smooth.
  5. Spread a thin layer on each crostini.
  6. Top with a small piece of smoked salmon and a few capers.
  7. Garnish with lemon zest or tiny dill sprigs.
  8. Serve within 1 hour of assembly for best crunch.

How to Serve It

Serve crostini on a long slate or wooden board for contrast. Add lemon wedges for squeezing. Pair with Darjeeling or a chilled sparkling wine. Store crostini and spread separately up to 1 day ahead; assemble right before guests arrive to keep crunch. Leftover spreads keep refrigerated 3 days.

4. Lavender Shortbread Cookies

These Lavender Shortbread Cookies are buttery and fragrant, with a delicate floral finish. The texture is crisp at the edge and tender in the center. They add a whimsical touch to a bridal shower tea table, and their aroma fills the room.

Prep time: 20 minutes | Cook time: 18 minutes | Makes: 24 cookies

Ingredients

  • 1 cup unsalted butter, room temperature
  • 3/4 cup powdered sugar, plus extra for dusting
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1 tbsp dried culinary lavender, finely ground
  • 2 cups all-purpose flour
  • 2 tbsp cornstarch
  • Optional: 2 tsp lemon zest

Instructions

  1. Preheat oven to 325°F (165°C). Line baking sheets.
  2. Beat butter and powdered sugar until light and fluffy.
  3. Mix in salt, vanilla, and ground lavender (and lemon zest if using).
  4. Gradually add flour and cornstarch until dough comes together.
  5. Roll dough into a log 1.5 inches in diameter, wrap in plastic, chill 30 minutes.
  6. Slice into 1/4-inch rounds and place on sheet 1 inch apart.
  7. Bake 16–18 minutes until edges just begin to pale golden.
  8. Cool 10 minutes, transfer to rack. Dust with powdered sugar when fully cool.

How to Serve It

Stack cookies on a pastel plate and tuck a few dried lavender sprigs around them. Pair with calming chamomile or Earl Grey tea. Store in an airtight tin at room temperature up to 5 days. Make cookies up to 3 days ahead for stress-free hosting.

5. Mini Quiche Lorraine Bites

Mini Quiche Lorraine Bites are savory, creamy, and satisfyingly rich. Crispy crusts cradle a custardy filling with bacon and Gruyère. They’re perfect warm or at room temperature and lend a hearty balance to sweet tea party treats.

Prep time: 25 minutes | Cook time: 18 minutes | Makes: 24 mini quiches

Ingredients

  • 1 package (14 oz) refrigerated pie crusts (or homemade)
  • 6 slices bacon, chopped
  • 1 small shallot, finely chopped
  • 3 large eggs
  • 1 cup half-and-half
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 3/4 cup grated Gruyère cheese
  • 2 tbsp chopped chives, for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Grease 24-cup mini muffin tin.
  2. Roll out pie crusts and cut 2.5-inch rounds. Press into tin cups.
  3. Parbake crusts 6–8 minutes until just set. Cool slightly.
  4. Cook bacon in a skillet until crisp. Drain on paper towel. Sauté shallot in bacon fat until soft, cool.
  5. Whisk eggs, half-and-half, salt, pepper, and nutmeg.
  6. Sprinkle Gruyère and bacon-shallot mixture into crusts.
  7. Pour egg mixture to 3/4 full of each cup.
  8. Bake 15–18 minutes until centers set and tops are golden. Toothpick should come out clean.
  9. Cool 10 minutes before removing. Garnish with chives.

How to Serve It

Serve on a warm platter with sprigs of thyme. Pair with robust black tea or a light rosé. Store cooled quiches refrigerated up to 2 days, and reheat at 350°F (175°C) for 8–10 minutes. Make ahead: freeze baked quiches layered with parchment, then reheat from frozen.

6. Strawberry Cream Tartlets

Strawberry Cream Tartlets combine crisp pastry, vanilla pastry cream, and bright macerated strawberries. They’re sweet but balanced, with a creamy center and a shiny fruit topping. These tartlets bring color and freshness to a bridal shower tea menu.

Prep time: 30 minutes | Cook time: 25 minutes | Makes: 12 tartlets

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 tbsp sugar
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 cup diced strawberries
  • 1 tbsp lemon juice
  • Optional: mint for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Cut puff pastry into 3.5-inch rounds and press into a tartlet tin.
  2. Prick bottoms and sprinkle 1 tbsp sugar. Bake 12–15 minutes until puffed and golden. Cool.
  3. For pastry cream, heat milk and heavy cream to simmer. Whisk yolks, sugar, and cornstarch until pale.
  4. Temper yolks with a bit of hot milk, then return mixture to pan. Cook over medium, whisking, until thick and bubbling.
  5. Remove from heat and whisk in butter and vanilla. Cover surface with plastic and chill 1 hour.
  6. Toss strawberries with lemon juice and a teaspoon sugar; let macerate 15 minutes.
  7. Spoon chilled pastry cream into tart shells. Top with macerated strawberries.
  8. Chill tartlets 30 minutes before serving.

How to Serve It

Arrange tartlets on a mirrored tray for sparkle. Garnish with small mint leaves or edible flowers. Pair with a fruity oolong or rosé. Store refrigerated up to 2 days; add strawberries just before serving. Make pastry cream a day ahead for easy assembly.

7. Earl Grey Madeleines

Earl Grey Madeleines are tender, buttery, and fragrant with bergamot. These little sponge cakes have a crisp scalloped edge and a soft, bouncy center. They’re perfect with tea and add an English tea-house vibe to your bridal shower.

Prep time: 20 minutes | Cook time: 12 minutes | Makes: 24 madeleines

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 tbsp unsalted butter, melted and cooled
  • 2 tbsp heavy cream
  • 2 tbsp finely ground Earl Grey tea (from about 2 bags)
  • Zest of 1 lemon
  • Powdered sugar, for dusting
  • Butter for greasing pan

Instructions

  1. Preheat oven to 375°F (190°C). Butter and flour madeleine pan well.
  2. Whisk eggs and sugar until pale and ribbony, about 5 minutes.
  3. Fold in vanilla, cream, ground tea, and lemon zest gently.
  4. Sift flour and baking powder over batter, fold until just combined.
  5. Fold in melted butter carefully, keeping batter airy.
  6. Spoon batter into molds 3/4 full.
  7. Bake 10–12 minutes until edges are golden and centers spring back. Toothpick should be clean.
  8. Remove and cool 2 minutes in pan, then transfer to rack. Dust with powdered sugar when cool.

How to Serve It

Serve on a decorative plate with Earl Grey tea for a matching flavor profile. Garnish with thin lemon zest curls. Store in an airtight container at room temperature for 2 days. The batter can rest in fridge 30 minutes before baking for a slightly taller hump.

8. Chicken Salad Finger Sandwiches

Chicken Salad Finger Sandwiches are creamy, tangy, and full of delicate texture. Tender chicken, crunchy celery, and bright herbs make a filling that’s satisfying without being heavy. They’re a perfect savory counterpoint to sweets at a bridal shower.

Prep time: 20 minutes | Makes: 18–20 sandwiches

Ingredients

  • 3 cups cooked chicken, shredded (rotisserie or poached)
  • 3/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1/2 cup celery, finely diced
  • 1/4 cup red grapes, halved (optional for sweetness)
  • 2 tbsp chopped fresh tarragon or parsley
  • 1 tsp lemon juice
  • Salt and pepper, to taste
  • 12 slices white or wheat bread, crusts removed
  • Butter, softened for thin spread

Instructions

  1. In a bowl, combine chicken, mayonnaise, yogurt, Dijon, celery, grapes, tarragon, and lemon juice.
  2. Season with salt and pepper to taste. Chill 20 minutes to meld flavors.
  3. Lightly butter each bread slice to create a moisture barrier.
  4. Spread chicken salad evenly on half of the slices. Top with remaining slices.
  5. Press gently, then cut into 3 strips per sandwich for fingers.
  6. Refrigerate up to 1 hour before serving to firm up.
  7. Serve chilled on a pretty platter.

How to Serve It

Layer sandwiches on a tiered tray and top with microgreens for color. Pair with light green tea or a mild oolong. Store chicken salad in fridge up to 2 days; assemble sandwiches the day of for best texture. For a gluten-free option, use soft gluten-free bread.

9. Petit Fours with Vanilla Buttercream

Petit Fours with Vanilla Buttercream give you dainty, elegant cake bites in decorative colors. Layers of sponge, jam, and silky buttercream are covered in a thin fondant-like glaze for a refined finish. These sweets are showstoppers for a bridal shower tea.

Prep time: 40 minutes | Cook time: 20 minutes | Makes: 24 petit fours

Ingredients

  • 1 box yellow cake mix (or 2 cups homemade sponge)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1/2 cup raspberry or apricot jam
  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar, sifted (for buttercream)
  • 2 tsp vanilla extract
  • 2–3 cups fondant glaze (store-bought or homemade)
  • Food coloring and sprinkles, optional

Instructions

  1. Prepare cake batter per box directions. Bake in a 9×13-inch pan at 350°F (175°C) for 20–22 minutes. Cool completely.
  2. Using a serrated knife, trim edges and level cake. Cut into 1.5-inch squares.
  3. Spread a thin layer of jam on each square.
  4. Make buttercream: beat butter, then add powdered sugar and vanilla until smooth.
  5. Pipe or spread buttercream between two cake squares to form small sandwiches.
  6. Chill 30 minutes to firm up.
  7. Dip each petit four in fondant glaze, tapping off excess. Place on wire rack to set.
  8. Decorate with colored glazes or sprinkles. Chill 20 minutes to set.

How to Serve It

Present petit fours on a mirrored or glass tray for elegance. Keep them chilled until 15 minutes before serving. Pair with Assam or a dessert tea. Store refrigerated up to 4 days; bring to room temperature before serving. Make ahead: assemble and glaze up to 2 days ahead.

10. Honey-Lavender Panna Cotta with Berry Compote

Honey-Lavender Panna Cotta is silky, subtly floral, and luxuriously creamy. The honey sweetens gently while lavender adds a soft perfume. A bright berry compote balances the cream, creating a refreshing mini dessert for a tea party.

Prep time: 15 minutes | Cook time: 10 minutes | Makes: 6 servings

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup honey
  • 1 tsp dried culinary lavender, lightly crushed
  • 2 tsp vanilla extract
  • 2 1/4 tsp powdered gelatin (1 envelope)
  • 3 tbsp cold water
  • 1 cup mixed berries (strawberries, raspberries, blueberries)
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • Fresh mint or lavender, for garnish

Instructions

  1. Sprinkle gelatin over 3 tbsp cold water and let bloom 5 minutes.
  2. Heat cream, milk, honey, and lavender over medium until just simmering. Do not boil.
  3. Remove from heat and steep 10 minutes for lavender to infuse.
  4. Strain mixture to remove lavender buds. Return to low heat.
  5. Stir in bloomed gelatin and vanilla until dissolved.
  6. Pour into six 4-oz jars or molds. Chill 4 hours until set.
  7. For compote, combine berries, sugar, and lemon juice in a saucepan. Cook 4–6 minutes until berries soften and sauce thickens. Cool.
  8. Spoon chilled compote over panna cotta before serving.

How to Serve It

Serve panna cotta in small glass jars for a refined presentation. Top with fresh mint or a tiny lavender sprig. Pair with delicate white tea or a light Moscato. Store covered in refrigerator up to 3 days. Make panna cotta up to 2 days ahead; add compote just before serving.

Delicious, delicate, and varied — this selection of Bridal Shower Tea Party Menu Ideas gives you sweet and savory options to create a balanced, eye-catching spread. You’ve got light sandwiches, floral cookies, mini savory bites, and elegant desserts that play well together and with different teas.

Pick a few recipes to build a full menu, or mix and match for dietary variety. Save or pin this list so you can return when planning the party. Which recipe will you try first for your bridal shower tea party? Share these ideas with friends and family who’re helping with the celebration — they’ll love the inspiration.

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