Irresistible Mini Strawberry Cakes
These irresistible mini strawberry cakes are soft, fluffy, and bursting with fresh strawberry flavor. Perfectly portioned and easy to make, they’re ideal for parties, celebrations, or whenever you want a sweet, fruity dessert.
Equipment
- Mini Cake Pans
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Wire rack
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup fresh strawberries chopped
- whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and grease mini cake pans.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, until just combined.
- Gently fold in chopped strawberries.
- Divide batter evenly among pans, filling each about two-thirds full.
- Bake for 15–20 minutes or until a toothpick inserted comes out clean.
- Cool completely, then top with whipped cream before serving.
Notes
These mini strawberry cakes can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Add lemon zest or a glaze for extra flavor.