How are we? Doing ok? I hope so. This new way of life has been very interesting indeed but finding ways to ground ourselves and appreciate what we have is surely a silver lining. You know what else is a silver lining? The ability to make these fresh strawberry mini cakes! Delightfully sweet and perfect for sharing this cake will definitely brighten your day.
I was trolling the internet looking for baking inspiration so of course I headed over to Butternut Bakery to check out what Jenna has been making. Her fresh strawberry cake caught my eye but I knew I just didn’t need a large cake right now. I mean, I could eat one but then I’d have to use my peloton for about a year. So anyway. Thus my need was born to make a smaller strawberry cake so that I wouldn’t feel so guilty eating it all. 🙂
I used whole, fresh strawberries for this cake and it really gives it a boost of strawberry flavor without all the additives of “fake” flavoring. It also makes it look just a little pink. Love. You can of course use frozen strawberries — but I would still recommend using whole berries if you can find them. You could mix it up too and make a mixed berry cake — sky’s the limit on this one!
So aside from pureeing the berries, no special quipment is needed to bust out these cakes. I used two 5×2 inch cake pans but don’t worry if you don’t have cake pans that small — you can use whatever you have on hand, 13×9, 8×8, 9×9 etc — the size of your pan will dictate how long you bake for though, so make sure to watch that.
I topped the whole thing off with a thick strawberry cream cheese frosting. Super easy to make and you can make it as thick or thin as you like, depending on the amount of powdered sugar you use. I like my frostings thicccc so I use a lot in this recipe, but if you want it thinner just don’t put in as much.
I hope you enjoy these fresh Strawberry Mini cakes — great to make with the kiddos or hole up and eat one by yourself. No judgment. 🙂 See ya soon!
Fresh Strawberry Mini Cakes
For the Cakes:
- 1 Pint Fresh Strawberries pureed
- 1 Cup All Purpose Flour
- 1/3 Cup Cake Flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/3 Vegetable Oil
- 1 1/3 Cup Sugar
- 2 Eggs
- 1 tsp Vanilla
For the Strawberry Cream Cheese Frosting
- 8 oz cream cheese
- 1/2 Cup unsalted butter
- 1 1/2 lbs powdered sugar
- 1/4 Cup Pureed Strawberries
- Sprinkles as desired
Preheat your oven to 350F and grease and line two 5×2 inch baking pans with parchment paper. You can also use an 8×8, 9×9, 9×13 pan size, prep the same way.
Puree the strawberries by placing them in a food processor or blender and let it run for a couple seconds. Then pulse until it’s almost completely pureed but with a few small strawberry chunks. You don’t want it completely smooth as you still want some strawberry bits throughout the cake.
For the cake, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt in a bowl and set aside.
In the bowl of your stand mixer, or jut a large bowl, mix the oil, sugar, eggs, strawberry puree, and vanilla extract.
Fold in the dry ingredients just until the batter comes together.
Separate the batter evenly into your two prepared pans and spread it even. Bake for 30-35 minutes. Depending on the size of pan that you use, your bake time will vary. Almost all sizes will need to bake for at least 20 minutes, so starting there you can add time as needed. The cakes should spring back with touched and a toothpick in the center comes out clean with a few moist crumbs.
Let the cake cool for about 10 minutes, then remove to a cooling rack. If serving from the pan (like a 9×13) then completely in the pan before frosting. Once cooled, wrap in plastic and refridgerate for at least 30 minutes while you make the frosting.
Strawberry Cream Cheese Frosting
Using an electric mixer, cream together the cream cheese and butter.
Add the strawberry puree and a pinch of salt.
Mix in the powdered sugar, one cup at a time, until desired consistency is reached (less for thinner frosting, more for thicker)
If layers are desired, split your cakes horizontally and spread frosting on evenly. Add sprinkles as desired.
Serve right away or store in the fridge for up to 7 days.