Mini Strawberry Cake

There’s something enchanting about the arrival of spring, don’t you think? As the world awakens from its winter slumber, I find myself craving the vibrant flavors and colors that come with the season. That’s when I stumbled upon the recipe for Mini Strawberry Cake. This delightful cake is not only a treat for the taste buds but also a feast for the eyes, with its beautifully layered frosting and the sweet, juicy strawberries nestled throughout. I remember the first time I made it; the aroma of baking cake filled my kitchen, and my family couldn’t resist peeking in to see what was happening. The anticipation was palpable, and when it finally came out of the oven, it was like a masterpiece ready to be devoured.

Every bite of Mini Strawberry Cake is a journey through the sweetness of fresh strawberries and the rich creaminess of frosting. Whether you’re celebrating a special occasion or just wanting to brighten up a regular day, this cake is perfect. The tender cake layers paired with the luscious frosting create a harmony that’s hard to resist. I often find myself making it for gatherings, and it never fails to impress. The smiles on my friends’ faces as they take a bite are truly rewarding and remind me why I love baking so much. So, let’s dive into this delightful recipe and bring a little springtime joy into our lives!

What’s In This Mini Strawberry Cake

The beauty of the Mini Strawberry Cake lies in its simple yet delightful ingredients. Each component plays a crucial role in creating the perfect balance of flavors and textures. The star of this recipe is, of course, the strawberries, which bring a fresh sweetness to the cake. The combination of flour, sugar, and butter creates a moist and tender cake base, while the cream cheese frosting adds a rich, creamy finish.

• Sliced strawberries – Freshly sliced strawberries add a burst of natural sweetness and vibrant color to the cake.
• Granulated sugar – Sweetens both the cake and the strawberry mixture, enhancing the overall flavor.
• Kosher salt – A pinch of salt balances the sweetness and amplifies the flavors.
• Red food coloring gel (optional) – Used for adding a pop of color to the frosting.
• All-purpose flour – The foundation of the cake, providing structure.
• Baking powder – Helps the cake rise and become fluffy.
• Unsalted butter – Adds richness and moisture to the cake.
• Vanilla extract – Provides a warm, aromatic flavor that complements the strawberries.
• Milk – Keeps the cake moist and tender.
• Egg whites – Contribute to the cake’s light texture.
• Strawberry puree – Intensifies the strawberry flavor throughout the cake.
• Cream cheese – The base for the frosting, giving it a smooth and creamy consistency.
• Powdered sugar – Sweetens the frosting and helps achieve the desired texture.
• Heavy cream (optional) – Adds richness to the frosting.
• Freeze-dried strawberries – Adds a unique texture and intense strawberry flavor to the cake’s decoration.

How to Make Mini Strawberry Cake

Making the Mini Strawberry Cake is a fun and rewarding experience. You’ll love how easy it is to create a dessert that looks and tastes like it came from a bakery! Let’s get started with the step-by-step process that will guide you through baking this delicious cake.

1. Preheat your oven to 350 degrees F. This ensures that your cake bakes evenly and rises properly. While it’s heating, gather all your ingredients to make the process smoother.
2. In a small baking dish, combine sliced strawberries, granulated sugar, and a pinch of kosher salt. Roasting the strawberries will enhance their sweetness and deepen their flavor. Transfer this mixture to the oven and roast for about 10 minutes.
3. Remove the strawberries from the oven and let them cool slightly. Then, transfer them to a food processor. Blend until completely smooth, measuring out 1/4 cup of the strawberry puree and setting it aside for later. The rest can be saved for other uses.
4. Keep your oven at 350 degrees F. Take an 8×8-inch baking pan and grease it well, lining it with parchment paper for easy removal later. This step is essential for avoiding sticky situations!
5. In a medium bowl, whisk together all-purpose flour, baking powder, and another pinch of kosher salt. This will be your dry mixture.
6. In a stand-up mixer, beat together unsalted butter, granulated sugar, and vanilla extract until light and fluffy. This typically takes about 2 to 3 minutes, and you should see a noticeable change in texture.
7. In a measuring cup, combine milk, egg whites, and the reserved strawberry puree. Whisk it together until well combined.
8. Now, gradually mix your dry and wet ingredients into the butter-sugar mixture, alternating between the two until everything is smoothly combined. Be careful not to overmix; just mix until you have a relatively smooth batter.
9. Pour the batter evenly into your prepared baking pan, smoothing it out with a spatula. This ensures that it bakes evenly. Bake in the preheated oven for 25 to 32 minutes, or until a skewer inserted into the center comes out clean.
10. Once baked, allow the cake to cool in the pan for about 10 minutes. Then, invert it onto a cooling rack to cool completely. This usually takes about an hour. Patience is key here!
11. For the frosting, use a food processor or spice grinder to turn the reserved freeze-dried strawberries into a powder. Measure out 1 tablespoon for the frosting and set aside.
12. In a stand-up mixer, beat cream cheese until smooth. Then, add in unsalted butter and beat until well combined. This creates a fluffy base for your frosting.
13. Add powdered sugar, kosher salt, vanilla extract, and heavy cream to the mixture. Beat for a full 2 minutes until it’s fluffy and delicious!
14. If you want to get creative, divide about 1/4 cup of frosting into one bowl and a few tablespoons into another. Color them as desired. Use the reserved strawberry powder and a drop of red food coloring for a pink frosting. Transfer colored frostings into piping bags to decorate the cake.
15. Frost the cooled cake with your cream cheese frosting, making sure to smooth it out evenly. If you skipped the colored frosting, feel free to add sprinkles or leave it as is—it’s beautiful either way!
16. To create little strawberry decorations, pipe heart shapes on top, then create the tops with green frosting. These little details make your cake look even more special and inviting!
17. Store your Mini Strawberry Cake at room temperature covered with a colander or in the baking dish with plastic wrap. It’s best enjoyed within 2 to 3 days.

Variations to Try

If you’re feeling adventurous, here are some fun variations to try with your Mini Strawberry Cake. These ideas will help you customize the cake to suit your preferences and make it even more delightful!

• Add a Layer of Jam: Incorporate a layer of strawberry jam between the cake layers for an extra burst of flavor.
• Use Different Fruits: Feel free to swap out strawberries for other berries, like raspberries or blueberries, for a different taste.
• Chocolate Drizzle: Drizzle some melted chocolate over the frosting for a decadent touch.
• Nutty Surprise: Add chopped nuts, like almonds or walnuts, into the batter for added texture.
• Try Different Extracts: Experiment with almond or lemon extract in the frosting for a unique flavor twist.
• Mini Cupcakes: Make mini cupcakes instead of a full cake for easy portioning and fun presentations.
• Layered Cake: For an impressive presentation, you can make a layered version of this cake by doubling the recipe and stacking the layers.

Accompaniments for Mini Strawberry Cake

Pairing your Mini Strawberry Cake with the right accompaniments elevates the entire dessert experience. Here are some delightful suggestions to consider:

• Coffee or Tea: Serve with a brewed cup of coffee or tea to balance the sweetness of the cake.
• Fresh Fruit Salad: A refreshing fruit salad adds a healthy touch to your dessert spread.
• Ice Cream: Vanilla or strawberry ice cream complements the flavors beautifully.
• Whipped Cream: A dollop of freshly whipped cream adds a light, airy element to each slice.
• Seasonal Berries: Garnish with extra fresh berries to enhance the presentation and flavors.
• Picnics and Parties: This cake is perfect for outdoor gatherings and can be made ahead of time for easy serving.
• Birthday Celebrations: The colorful design makes it a fantastic birthday cake option for children and adults alike.

FAQ

Conclusion

The Mini Strawberry Cake is a perfect representation of spring, blending the sweetness of strawberries with the richness of cream cheese frosting. Its delightful flavor and beautiful appearance make it a wonderful choice for any occasion. I encourage you to try making it—you won’t be disappointed! Whether for a special celebration or just a treat for yourself, this cake is sure to brighten your day.

Mini Strawberry Cake

The ultimate springtime treat! This Mini Strawberry Cake is moist, fluffy, and layered with luscious cream cheese frosting. Bursting with fresh strawberry flavor, it’s the perfect addition to any gathering or family meal. Get ready to impress your loved ones with this delightful dessert!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 32 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup sliced strawberries from about 4 strawberries
• 2 teaspoons granulated sugar
• Pinch kosher salt
• 2 drops red food coloring gel optional
• 1 1/4 cup all-purpose flour plus 2 tablespoons
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter at room temperature
• 1 1/4 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 1/3 cup milk
• 3 large egg whites
• 1/4 cup reserved strawberry puree
• 5 ounces cream cheese at room temperature
• 5 tablespoons unsalted butter at room temperature
• 2 cups powdered sugar
• 1/2 teaspoon pure vanilla extract
• Pinch kosher salt
• 1 tablespoon heavy cream optional
• 1/4 cup freeze-dried strawberries

Equipment

• Food Processor
• Oven
• Baking Sheet
• Frying Pan
• Blender
• Whisk
• Mixing Bowl
• Chef's Knife

Method

 

1. Preheat your oven to 350 degrees F. This ensures that your cake bakes evenly and rises properly. While it’s heating, gather all your ingredients to make the process smoother.
2. In a small baking dish, combine sliced strawberries, granulated sugar, and a pinch of kosher salt. Roasting the strawberries will enhance their sweetness and deepen their flavor. Transfer this mixture to the oven and roast for about 10 minutes.
3. Remove the strawberries from the oven and let them cool slightly. Then, transfer them to a food processor. Blend until completely smooth, measuring out 1/4 cup of the strawberry puree and setting it aside for later. The rest can be saved for other uses.
4. Keep your oven at 350 degrees F. Take an 8×8-inch baking pan and grease it well, lining it with parchment paper for easy removal later. This step is essential for avoiding sticky situations!
5. In a medium bowl, whisk together all-purpose flour, baking powder, and another pinch of kosher salt. This will be your dry mixture.
6. In a stand-up mixer, beat together unsalted butter, granulated sugar, and vanilla extract until light and fluffy. This typically takes about 2 to 3 minutes, and you should see a noticeable change in texture.
7. In a measuring cup, combine milk, egg whites, and the reserved strawberry puree. Whisk it together until well combined.
8. Now, gradually mix your dry and wet ingredients into the butter-sugar mixture, alternating between the two until everything is smoothly combined. Be careful not to overmix; just mix until you have a relatively smooth batter.
9. Pour the batter evenly into your prepared baking pan, smoothing it out with a spatula. This ensures that it bakes evenly. Bake in the preheated oven for 25 to 32 minutes, or until a skewer inserted into the center comes out clean.
10. Once baked, allow the cake to cool in the pan for about 10 minutes. Then, invert it onto a cooling rack to cool completely. This usually takes about an hour. Patience is key here!
11. For the frosting, use a food processor or spice grinder to turn the reserved freeze-dried strawberries into a powder. Measure out 1 tablespoon for the frosting and set aside.
12. In a stand-up mixer, beat cream cheese until smooth. Then, add in unsalted butter and beat until well combined. This creates a fluffy base for your frosting.
13. Add powdered sugar, kosher salt, vanilla extract, and heavy cream to the mixture. Beat for a full 2 minutes until it’s fluffy and delicious!
14. If you want to get creative, divide about 1/4 cup of frosting into one bowl and a few tablespoons into another. Color them as desired. Use the reserved strawberry powder and a drop of red food coloring for a pink frosting. Transfer colored frostings into piping bags to decorate the cake.
15. Frost the cooled cake with your cream cheese frosting, making sure to smooth it out evenly. If you skipped the colored frosting, feel free to add sprinkles or leave it as is—it's beautiful either way!
16. To create little strawberry decorations, pipe heart shapes on top, then create the tops with green frosting. These little details make your cake look even more special and inviting!
17. Store your Mini Strawberry Cake at room temperature covered with a colander or in the baking dish with plastic wrap. It’s best enjoyed within 2 to 3 days.

Notes

• Finding Freeze-Dried Strawberries: You can find them in the dried fruit and/or nuts section of the grocery store. They are sold in most supermarkets.
• Other Recipes: Try making strawberry and cream cookies, they're an all-time favorite of mine.
• Storage: You can store it in the baking pan covered with plastic wrap or on a plate covered with a colander.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.