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Mini Strawberry Cake

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A delightful and airy mini strawberry cake perfect for summer gatherings and special occasions.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 cup fresh strawberries, chopped
  • Whipped cream for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your mini cake pans.
  2. In a mixing bowl, combine the flour, sugar, baking powder, and salt; stir gently.
  3. Cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well, then stir in the vanilla and milk.
  4. Gradually mix the dry ingredients into the wet mixture until smooth.
  5. Fold in the chopped strawberries gently.
  6. Pour batter into mini cake pans, filling three-quarters full. Bake for 15-20 minutes or until a toothpick comes out clean.
  7. Cool in the pans before transferring to a wire rack. Top with whipped cream and more strawberries before serving.

Notes

Store leftover cakes in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Add whipped cream just before serving.

Nutrition

Find it online: https://lunarecipez.com/mini-strawberry-cake/

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