Mini Strawberry Cake
A delightful and elegant mini cake recipe that blends moist vanilla sponge with fresh strawberry flavors, topped with luscious strawberry whipped cream. Perfect for intimate gatherings or special treats.
Equipment
- 6-inch cake pans
- Electric Mixer
- Mixing Bowls
- Whisk
- Measuring cups
- Cooling rack
- Offset spatula
Ingredients
Cake Base
- 1 ½ cups all-purpose flour unbleached preferred
- ¼ cup cornstarch
- ½ cup unsalted butter softened
- ¼ cup vegetable oil
- ¾ cup sugar
- 2 eggs large, room temperature
- ½ cup buttermilk
- 2 tsp vanilla extract pure
- ½ cup strawberry puree freshly blended
Frosting
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- 2 tbsp strawberry Jell-O powder for flavor and stabilization
- 2 tbsp strawberry puree extra for frosting
Instructions
- Preheat oven to 350°F (180°C). Prepare 6-inch cake pans with parchment paper.
- Cream butter and sugar until fluffy. Add oil, then eggs one at a time. Mix well.
- Whisk flour and cornstarch. Gradually add to wet mix, alternating with buttermilk and vanilla. Stir in strawberry puree.
- Pour into pans and bake for 25–30 minutes. Let cool completely before frosting.
- For frosting: whip cream until soft peaks. Add powdered sugar, Jell-O powder, and strawberry puree. Beat to stiff peaks.
- Layer cakes with frosting and decorate with sliced strawberries or piped designs.
Notes
Chill your bowl and whisk before whipping cream for best results. Store mini cakes in the fridge for up to 2 days.