Name: Mini Strawberry Cream Cake Recipe
Prep time: 15 min
Cook time: PT-493047H53M3S
Total time: 1 h 15 min
Cuisine: Western
Ingredients: 75 g all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 large egg (room temperature); 75 g granulated sugar; 65 g milk (dairy or non-dairy); 30 g light-tasting oil (e.g., canola oil, avocado oil); 1 teaspoon vanilla extract; 100 g whipping cream (cold); 1 tablespoon powdered sugar; 1/2 teaspoon vanilla extract; 10 fresh strawberries (halved or whole)

Nothing says celebration quite like a perfectly soft and fluffy mini cake adorned with fresh strawberries and luscious whipped cream. This Mini Strawberry Cream Cake Recipe is my go-to when I want to impress friends or simply treat myself to a charming dessert that feels both elegant and homemade. With its tender crumb soaked in a touch of vanilla and crowned by light, sweet cream and vibrant strawberries, each bite bursts with delicious contrast and joy. It’s simple, delightful, and absolutely irresistible!

Ingredients You’ll Need

The image shows a white bowl with a honeycomb texture on a white marbled surface. Inside the bowl, there is a layer of white flour with a small pile of white salt in the middle. In the second frame, a woman's hand is stirring the dry ingredients with a silver measuring spoon, mixing the salt and flour together. In the background, there are two small white bunny figurines dressed in red and pink clothes, adding a cute touch to the scene. The lighting creates soft shadows around the bowl and hand, highlighting the texture of the flour and the bowl. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem straightforward, but each one plays a vital role in building the cake’s delicate texture, moist crumb, and sweet, fresh flavor. From the all-purpose flour creating structure, to the cold whipping cream that whips into stiff peaks for the perfect frosting, every component is essential for this Mini Strawberry Cream Cake Recipe.

All-purpose flour (75 g): Provides the base and structure for your cake’s tender crumb.
Baking powder (1/2 teaspoon): Gives the cake a lovely rise, keeping it light and airy.
Salt (1/4 teaspoon): Enhances the flavors and balances the sweetness.
Large egg (room temperature): Adds richness, helps with rising, and binds ingredients perfectly.
Granulated sugar (75 g): Sweetens the batter just right without overpowering.
Milk (65 g, dairy or non-dairy): Keeps the cake moist and tender.
Light-tasting oil (30 g): Adds moisture and a soft crumb without heavy flavor.
Vanilla extract (1 teaspoon + 1/2 teaspoon): Brings warmth and depth to both the cake and whipped cream.
Whipping cream (100 g, cold): The magic behind the silky, fluffy frosting topping your cake.
Powdered sugar (1 tablespoon): Sweetens the cream while helping to stabilize the whipped texture.
Fresh strawberries (10 pieces, halved or whole): Adds a fresh, juicy burst of natural sweetness on top.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mini Strawberry Cream Cake Recipe

Step 1: Prepare Your Cake Batter

Start by preheating your oven to 350°F and lining a 6-inch round cake pan with parchment paper. Then, mix your dry ingredients—flour, baking powder, and salt—together in a small bowl and set aside. The key to a perfect crumb here is measuring accurately and gently combining the flours without overmixing.

Step 2: Whip the Eggs and Sugar

This step is crucial for the cake’s lightness. Beat the egg and granulated sugar with an electric mixer, starting slow and gradually increasing speed until the mixture doubles in volume and turns a pale, creamy color. This airy base will give your cake its signature fluff.

Step 3: Gently Combine Dry and Wet Ingredients

Add your flour mixture to the whipped eggs, mixing on low speed just until fully incorporated—resist the urge to overmix. Then, heat the milk, oil, and vanilla for about 15 seconds until warm (but not boiling), and slowly drizzle this hot mixture into your batter while mixing on low. This step ensures the batter stays fluid, perfect for an evenly baked cake.

Step 4: Bake to Perfection

Pour your batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. After baking, let it cool for 10-15 minutes in the pan before loosening the edges with a spatula and transferring to a wire rack to cool completely.

Step 5: Whip the Cream and Assemble

Keep your cream cold for the best whipping results. Beat the whipping cream with powdered sugar and vanilla extract until stiff peaks form—this means your cream will hold its shape beautifully. Then spread this cloud-like topping generously over your cooled cake, and crown it with those juicy fresh strawberries for a burst of color and flavor. Ta-da! Your Mini Strawberry Cream Cake Recipe is ready to enjoy.

How to Serve Mini Strawberry Cream Cake Recipe

A single-layer yellow sponge cake sits on a white speckled plate with a crumbly texture. It is topped with a thick, soft layer of white whipped cream that spreads unevenly on the top. Fresh red strawberries with green leaves decorate the whipped cream, some whole and some sliced in half, showing their bright red color and juicy texture. A woman's hand holds a cake server lifting one slice of the cake that clearly shows a spongy inside with a smooth whipped cream top and a strawberry slice as garnish. The background features a softly blurred beige countertop and floral mug. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries naturally steal the spotlight here, but don’t be shy to sprinkle a few fresh mint leaves or a light dusting of powdered sugar to add that extra flair. A little lemon zest on top can also brighten the cake’s sweetness in an unexpected but delightful way.

Side Dishes

This cake shines on its own but pairs beautifully with a cup of lightly brewed tea or a perfectly creamy latte. For a refreshing contrast, consider serving it alongside a small bowl of mixed berries or a scoop of vanilla ice cream for extra decadence.

Creative Ways to Present

Serve your mini cake on a pretty dessert plate with a drizzle of strawberry coulis or chocolate sauce elegantly swirled beside it. If you’re hosting a gathering, slice your cake into dainty portions and top each with a single strawberry and a mint sprig for that wow-factor presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), wrap the cake tightly in plastic wrap and keep it in the refrigerator. The whipped cream topping means it’s best enjoyed within 2 days to keep it fresh and fluffy.

Freezing

Freezing is doable but tricky for this recipe because of the cream topping. If you wish to freeze the cake, wrap it without the whipped cream in airtight plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the fridge and add fresh cream and strawberries just before serving.

Reheating

This cake is best served chilled and doesn’t reheat well due to the cream topping. If you want to enjoy it warm, separate the cake layers before chilling, gently warm the cake portion alone in a low oven for a few minutes, then add cold whipped cream and strawberries after reheating.

FAQs

Can I use frozen strawberries for the Mini Strawberry Cream Cake Recipe?

While fresh strawberries offer the best texture and flavor for this cake, you can use frozen ones if that’s what you have. Just be sure to thaw and drain them well to avoid sogginess on your whipped cream topping.

What type of oil works best in this recipe?

A light-tasting oil like canola, avocado, or grapeseed oil is ideal because it won’t overpower the delicate flavors of the cake or leave any heavy aftertaste.

Can I make this cake dairy-free?

Yes! Simply use a non-dairy milk like almond or oat milk, and swap the whipping cream for a coconut-based whipping cream to keep the texture and taste deliciously intact.

How do I know when the cake is fully baked?

The best test is the toothpick method—insert a toothpick in the center of the cake and if it comes out clean or with just a few moist crumbs, it’s ready to come out of the oven.

Can I make this Mini Strawberry Cream Cake Recipe bigger?

Absolutely! Just scale up the ingredients proportionally and use a larger cake pan. You might need to adjust the baking time slightly, so keep an eye on it and use the toothpick test to check doneness.

Final Thoughts

This Mini Strawberry Cream Cake Recipe truly captures the joy of simple, homemade baking elevated by fresh, natural flavors and creamy textures. It’s a charming dessert that’s sure to bring smiles, whether you’re sharing it with friends or treating yourself. Give it a whirl—I promise it will become one of your favorite go-to cakes for any occasion!

Mini Strawberry Cream Cake Recipe

Ingredients You’ll Need