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Starwberry Mini cake recipe

Strawberry Mini Cake Recipe

Pinklady
Strawberries have been a beloved fruit for centuries, often associated with love and celebration. The tradition of incorporating strawberries into cakes dates back to European summer feasts, where fresh fruit was a staple.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Europe
Servings 6 Minicakes
Calories 220 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Muffin tin or mini cake molds
  • Cupcake liners
  • Piping bag (optional)

Ingredients
  

For the Cake:

  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (75g) fresh strawberries, finely chopped

For the Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/2 cups (190g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (50g) fresh strawberries, pureed

Optional Garnish:

  • Fresh strawberries (halved or whole)
  • Mint leaves

Instructions
 

  • Step 1: Preheat the Oven
    Preheat your oven to 350°F (175°C). Line a muffin tin or mini cake molds with cupcake liners.
  • Step 2: Prepare the Dry Ingredients
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
  • Step 3: Cream Butter and Sugar
    In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
  • Step 4: Add Eggs and Vanilla
    Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  • Step 5: Combine Wet and Dry Ingredients
    Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
  • Step 6: Fold in Strawberries
    Gently fold the chopped strawberries into the batter using a rubber spatula. This adds a delightful burst of fruity flavor to the cakes.
  • Step 7: Bake the Cakes
    Spoon the batter evenly into the prepared muffin tin or mini cake molds, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Step 8: Cool the Cakes
    Allow the cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely
  • Step 9: Make the Frosting
    In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream. Mix until smooth. Finally, fold in the strawberry puree for a beautiful pink hue and fruity flavor.
  • Step 10: Decorate the Cakes
    Once the cakes are completely cool, frost them using a piping bag or a knife. Garnish with fresh strawberries and mint leaves for a finishing touch.

Video

Keyword Strawberry Mini Cake Recipe