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This mini strawberry cake is a simple but elegant dessert that is perfect for 1 or 2 people. A white cake base with strawberry purée mixed in. Topped with a strawberry frosting and fresh strawberry slices.
However, if you want a small cake for just a couple of people, mini cakes, like this mini strawberry cake or this mini layer cake are the best option.
- It’s perfect for 1 or 2 people. This mini cake is the perfect size for a large individual portion of cake or for a couple people to share.
- It’s made with real strawberries. There is no artificial strawberry flavoring. Strawberry purée is used in the cake base and in the strawberry frosting for the most authentic flavor.
- It tastes like strawberries & cream. The light and fluffy white cake base tastes like milk and vanilla. Combined with the strawberry purée and strawberry frosting, this cake tastes a bit like strawberries & cream.
- It comes together quickly. Unlike with a full sized cake, this mini cake comes together quickly. In addition, the bake time is only 35 minutes.
- Elegant & Pretty. Decorated with light pink strawberry icing and strawberry slices, this cake is an elegant cake that guests will love.
Ingredients & Substitutions
- Strawberries: The strawberries are blended into a purée and used in the cake base as well as the frosting. A few unblended strawberries are sliced and used as decoration on top of the frosting.
- Butter: Butter is used for the cake base as well as in the icing. You can substitute this with vegan butter or a plant based margarine.
- Canola Oil: Canola oil is used in the white cake base to add moisture and richness. You can substitute this with vegetable oil. Don’t use olive oil as this will add a distinct olive flavor.
- Granulated Sugar: Granulated sugar, as opposed to brown sugar, works best for the cake base.
- Icing Sugar: Icing or powdered sugar is used to make the frosting.
- Vanilla & Almond Extracts: Vanilla extract and almond extract are used to add subtle flavor to the white cake base that complements the strawberry flavor.
- Egg Whites: Whipped egg whites make the cake light and fluffy by helping to aerate the batter.
- Milk: Use 2% cow’s milk. You can replace the cow’s milk with a non-dairy milk, but depending on the flavor of milk, it will add a slight flavor. For this cake, almond milk works best as a substitute.
- Flour: Use all-purpose flour. If needed, you can replace this flour with a 1:1 gluten free substitute.
- Baking Powder: Baking powder helps the cake rise. Don’t substitute this with baking soda.
- Salt: A dash of salt brings out the other flavors.
- A 4-inch diameter cake pan that is at least 3 inches tall. I use these cake tins which work perfectly.
- Parchment paper to line the bottom of the cake tin.
- A blender or a food processor to purée the strawberries.
- A spatula to mix the ingredients together.
- A set of mixing bowls to mix the cake batter.
- A kitchen scale for accurately measuring ingredients.
- A mini frother with a whisk attachment to whip the egg whites.
- A hand mixer or a stand mixer to mix the ingredients together.
- A toothpick to test when the cake is done baking.
- A serrated knife to level the cake.
Step 1: Preheat the oven to 365F. Line the 4 inch cake tin with parchment paper. Lightly butter the sides of the pan. Dust the sides lightly with flour, tapping out the excess flour.
Step 2: In a medium sized bowl, beat the oil, butter and sugar together until combined. Mix in the vanilla and almond extract.
Step 3: In a small bowl, mix the flour, baking powder and salt together.
Step 4: Purée the strawberries in a blender or food processor. Remove ½ tablespoon of the purée and set it aside for making the icing.
Step 5: Whisk the egg whites for 2 to 3 minutes until stiff peaks form.
Step 6: Add the wet ingredients to the dry ingredients, alternating with adding the milk. Mix only until just combined.
Step 7: Fold in the pureed strawberry.
Step 8: Fold in the whipped egg whites.
Step 9: Pour the cake batter into the prepared baking tin.
Step 10: Bake the cake for 33 to 40 minutes until a toothpick comes out clean. Let the cake cool for 10 minutes before removing it from the pan.
Step 11: In a small bowl, beat the icing sugar, strawberries and butter together until well combined. Cover and chill in the fridge for an hour before frosting.
Step 12: Once the cake has cooled to room temperature, chill it in the freezer for 30 minutes or in the fridge for an hour before icing. Once chilled, use a serrated knife to level the cake. Then ice the cake and decorate it with strawberry slices.
- Full Cake: You can make the entire cake (frosted and decorated) in advance. Store it in an airtight container in the fridge for up to a week. Note that it will taste freshest when served within 2 days of assembly.
- Cake Layers: You can also make the cake base up to 3 months in advance. Once baked, let the cake cool to room temperature. Wrap the cake in two layers of plastic wrap followed by a layer or aluminum. Store in the freezer and thaw overnight in the fridge. Don’t unwrap the layers before the cake is done thawing.
- Frosting: You can make the frosting in advance. Store the frosting in an airtight container in the fridge for up to a week.
- Fridge: Store leftover frosted cake in an airtight container in the fridge for up to a week.
- Freezer: Technically, you can store leftover frosted cake in the freezer for up to 2 to 3 months, however it will mess up the icing. Wrap the full cake, or individual slices in two layers of plastic wrap followed by a layer of aluminum foil. Let the cake defrost in the fridge overnight before servings. Remove the plastic wrap once the cake has defrosted.
- Dairy-Free: For a dairy-free cake, substitute the butter with vegan butter and replace the cow’s milk with almond milk.
- Gluten-Free: For a gluten-free strawberry cake, replace the all-purpose flour with 1:1 gluten free flour.
- Flavored Frosting: Replace the strawberry frosting with another flavor such as a rich chocolate frosting or a light vanilla frosting.
- Use another berry: Instead of a mini strawberry cake, replace the strawberries with another berry such as blackberries, raspberries or blueberries.
- Let the ingredients come to room temperature. Before mixing the ingredients together, let the butter, milk and eggs come to room temperature. This helps prevent curdling.
- Use a kitchen scale. A kitchen scale will accurately measure all ingredients. Without a scale, it is easy to add too much flour.
- Don’t overmix the batter. Mix only until the ingredients are combined. Overmixing the batter can cause the cake to become tough.
- Make it a layer cake. If you prefer, cut the cake base into two layers and turn this mini strawberry cake into a strawberry layer cake.
- Chill the frosting and cake base in the fridge before frosting. Working with a chilled frosting and chilled cake layer is much easier when frosting a cake.
Yes you can for the cake base and strawberry frosting. Frozen strawberries won’t work as well for the strawberry slices used as decoration on the icing. Make sure to thaw frozen strawberries and bring them to room temperature before using them.
Yes, but you will need to double the recipe. The bake time may also be altered. Begin to check whether the cake is ready after 30 minutes.
You can save your egg yolk and use it to make this mini layer cake.