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.
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.
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.
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!
In a medium bowl, whisk together all-purpose flour, baking powder, and another pinch of kosher salt. This will be your dry mixture.
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.
In a measuring cup, combine milk, egg whites, and the reserved strawberry puree. Whisk it together until well combined.
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.
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.
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!
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.
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.
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!
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.
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!
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!
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.
