Mini Strawberry Cream Cake: A Delightful Recipe for Every Occasion

Mini Strawberry Cream Cake is a delightful treat that brings a burst of flavor and joy to any occasion. As a lover of all things sweet, I can’t help but be enchanted by the layers of fluffy cake, luscious cream, and fresh strawberries that come together in this charming dessert. Originating from classic European baking traditions, this cake has evolved into a beloved favorite across the globe, often gracing tables during celebrations and family gatherings.

What I adore about Mini Strawberry Cream Cake is not just its stunning presentation, but also its incredible taste and texture. The light, airy sponge pairs perfectly with the rich cream, while the strawberries add a refreshing sweetness that makes each bite a heavenly experience. Plus, these mini versions are incredibly convenient, allowing everyone to enjoy their own personal slice of happiness. Join me as we dive into this delightful recipe that is sure to impress your friends and family!

Ingredients:

• For the Cake:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• For the Strawberry Cream Filling:
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and sliced
• For the Topping:
• 1 cup fresh strawberries, halved
• Mint leaves for garnish (optional)

Preparing the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans. This will ensure that your cakes come out easily once baked.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial as it helps to evenly distribute the leavening agents throughout the flour.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. This process incorporates air into the butter, which helps the cake rise.
4. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and well combined.
5. Now, alternate adding the dry ingredients and buttermilk to the butter mixture. Start by adding one-third of the dry ingredients, mix until just combined, then add half of the buttermilk. Repeat this process, ending with the dry ingredients. Be careful not to overmix; a few lumps are perfectly fine.

Baking the Cakes

6. Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops for even baking.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden on top.
8. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely. This step is important to prevent sogginess.

Preparing the Strawberry Cream Filling

9. While the cakes are cooling, it’s time to prepare the strawberry cream filling. In a large mixing bowl, pour in the heavy whipping cream.
10. Using an electric mixer, beat the cream on medium-high speed until it starts to thicken. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. This means that when you lift the beaters, the cream holds its shape.
11. Gently fold in the sliced strawberries into the whipped cream. This will create a deliciously fruity filling that complements the cake perfectly.

Assembling the Mini Strawberry Cream Cakes

12. Once the cakes are completely cooled, it’s time to assemble. Place one cake layer on a serving plate or cake stand.
13. Spread a generous layer of the strawberry cream filling over the top of the first cake layer. Make sure to spread it evenly to the edges for a beautiful presentation.
14. Carefully place the second cake layer on top of the filling. Gently press down to ensure it adheres well.
15. Now, spread a thin layer of the remaining strawberry cream filling over the top of the second cake layer. This will act as a base for the topping.
16. Arrange the halved strawberries on top of the cake in a decorative pattern. You can be creative here; I like to create

Conclusion:

In summary, this Mini Strawberry Cream Cake is an absolute must-try for anyone who loves a delightful dessert that combines the sweetness of fresh strawberries with the rich creaminess of whipped cream. The layers of fluffy cake and luscious filling create a perfect balance that will leave your taste buds dancing with joy. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. For serving suggestions, consider pairing your Mini Strawberry Cream Cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra touch of decadence. You can also experiment with variations by using different fruits like blueberries or raspberries, or even adding a hint of lemon zest to the cream for a refreshing twist. The possibilities are endless! I encourage you to give this recipe a try and share your experience with friends and family. I would love to hear how your Mini Strawberry Cream Cake turns out and any creative twists you add to make it your own. So roll up your sleeves, gather your ingredients, and let’s create something delicious together! Happy baking!

Print