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Fresh Strawberry Mini Cakes

Welcome spring with these sweet little strawberry cakes -- full of fresh strawberries and topped with a swirl of cream cheese frosting these cakes are perfect for sharing...or not.
Course Dessert
Cuisine American
Keyword mini cakes, strawberry, strawberry cake
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 Slices

Ingredients

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

Instructions

  1. Instructions:
  2. Preheat your oven to 350F and grease and line two 5x2 inch baking pans with parchment paper. You can also use an 8x8, 9x9, 9x13 pan size, prep the same way.
  3. 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.
  4. For the cake, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt in a bowl and set aside.
  5. In the bowl of your stand mixer, or jut a large bowl, mix the oil, sugar, eggs, strawberry puree, and vanilla extract.
  6. Fold in the dry ingredients just until the batter comes together.
  7. 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.
  8. Let the cake cool for about 10 minutes, then remove to a cooling rack. If serving from the pan (like a 9x13) 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

  1. Using an electric mixer, cream together the cream cheese and butter.
  2. Add the strawberry puree and a pinch of salt.
  3. Mix in the powdered sugar, one cup at a time, until desired consistency is reached (less for thinner frosting, more for thicker)

Assemby:

  1. If layers are desired, split your cakes horizontally and spread frosting on evenly. Add sprinkles as desired.
  2. Serve right away or store in the fridge for up to 7 days.