Can I use frozen strawberries?

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.

Can I make this in a 6-inch round cake pan?

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.

What can I make with leftover egg yolks?

You can save your egg yolk and use it to make this mini layer cake .

What other recipes will use up leftover strawberries?

If you have extra strawberries, make this strawberry apple crisp , strawberry goat cheese salad , strawberry martini or this strawberry bubble tea .

Mini Strawberry Cake - The Littlest Crumb

Description

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.

Ingredients

Scale

White Strawberry Cake Base:
- 1 ½ tbsp (20g) butter
- ⅓ cup (60g) granulated sugar
- 1 tbsp (15g) canola oil
- ½ tsp vanilla extract
- ⅛ tsp almond extract
- ⅔ cup (85g) all-purpose flour
- ¼ tsp baking powder
- ⅛ tsp salt
- 2- 3 medium to large strawberries (40g)
- 1 medium egg white
- 2 ½ tbsp (40ml) milk
Strawberry Frosting:
- ½ cup (62g) icing sugar
- ½ tbsp puréed strawberries
- ⅛ cup (28g) butter

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Instructions

Preheat the oven to 365F. Line the 4-inch round cake tin with parchment paper. Lightly butter the sides of the pan. Dust the sides lightly with flour, and tap out the excess flour.
In a medium sized bowl, beat the butter, sugar and canola oil together until combined. Then mix in the vanilla extract and almond extract.
In a small bowl, mix the flour, baking powder and salt together.
Purée the strawberries in a blender or food processor. Remove ½ tbsp of the purée and set it aside for making the strawberry frosting. Set aside for now.
Use a mini handheld electric whisk to whisk the egg whites for 2 to 3 minutes until stiff peaks form. Set aside for now.
Add the wet ingredients to the dry ingredients, alternating with adding the milk. Mix only until just combined.
Gently fold in the pureed strawberry. Next, fold in the whipped egg whites.
Pour the cake batter into the prepared baking tin.
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.
In a small bowl, beat the icing sugar, ½ tbsp of puréed strawberries and butter together until well combined. Cover and chill in the fridge for 30 minutes to an hour.
Once the cake base 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. Next, frost the cake and add strawberry slices for decoration (optional).

Notes

Frozen strawberries: If you are using frozen strawberries, let them thaw and come to room temperature before mixing them in the batter. Frozen strawberries won’t work well for decorating the cake.
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.
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.

Prep Time: 20 minutes
Wait Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/2 of cake
Calories: 654
Sugar: 62.7g
Sodium: 339mg
Fat: 27.9g
Saturated Fat: 13.4g
Unsaturated Fat: 13g
Trans Fat: 1.4g
Carbohydrates: 96.2g
Fiber: 1.6g
Protein: 7.2g
Cholesterol: 53mg