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Mini Strawberry Cream Cake Recipe

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3.8 from 8 reviews

This Mini Strawberry Cream Cake is a delightful and airy dessert featuring a soft, homemade vanilla sponge cake topped with luscious whipped cream and fresh strawberries. Perfect for a small gathering or a special treat, it combines simple ingredients with classic baking techniques to achieve a moist and fluffy cake crowned with a refreshing strawberry cream topping.

Ingredients

Cake

  • 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

Whipped Cream Topping

  • 100 g whipping cream (cold)
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • 10 fresh strawberries (halved or whole)

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Line a 6-inch round cake pan with parchment paper on the bottom to prevent sticking and set it aside.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
  3. Whip eggs and sugar: In a medium mixing bowl, add the large egg and granulated sugar. Using an electric hand mixer, beat the mixture on low speed, gradually increasing to medium speed for about 5-7 minutes, or until the mixture doubles in volume and turns very pale and fluffy.
  4. Combine flour with egg mixture: Add the flour mixture to the beaten eggs. Mix on low speed just until the flour is incorporated — be careful not to overmix to maintain a light texture.
  5. Prepare hot milk mixture: In a microwave-safe bowl, combine the milk, oil, and vanilla extract. Microwave for about 15 seconds until the mixture is hot but not boiling. Slowly pour this hot mixture into the batter while mixing on low speed until fully combined. The batter should be slightly thick yet fluid.
  6. Bake: Pour the prepared batter into the lined cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake has a light golden color.
  7. Cool: Let the cake cool in the pan for 10-15 minutes. Then, carefully run an offset spatula around the cake edges to loosen it and transfer it onto a wire rack to cool completely before adding the topping.
  8. Whip cream: In a medium bowl, combine the cold whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat until stiff peaks form, making sure the cream is smooth and stable.
  9. Assemble and decorate: Spread all of the whipped cream evenly over the cooled cake. Top generously with fresh strawberries, arranging them as desired for an attractive finish.

Notes

  • Ensure eggs are at room temperature for better volume when whipped.
  • Do not overmix the batter once flour is added to maintain the cake’s light texture.
  • The milk mixture should be hot but not boiling to avoid cooking the eggs in the batter prematurely.
  • Use cold whipping cream to achieve stable, stiff peaks.
  • Fresh strawberries can be substituted with other fresh fruits like blueberries or raspberries if desired.
  • Store the cake refrigerated if not served immediately, best consumed within 2 days for freshness.

Find it online: https://bitezly.com/mini-strawberry-cream-cake-recipe/