Mini Strawberry Cake
Ingredients
Roasted Strawberry Puree
-
¾
cup
sliced strawberries
-
2
teaspoons
granulated sugar
-
a pinch
kosher salt
-
2
drops
red food coloring gel (optional)
Strawberry Mini Cake
-
1 ¼
cups
all-purpose flour
-
1 ¼
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
½
cup
unsalted butter (at room temperature)
-
1 ¼
cups
granulated sugar
-
1
teaspoon
pure vanilla extract
-
⅓
cup
milk
-
3
large
egg whites
-
¼
cup
reserved strawberry puree
Strawberry Cream Cheese Frosting
-
5
ounces
cream cheese (at room temperature)
-
5
tablespoons
unsalted butter (at room temperature)
-
2
cups
powdered sugar
-
½
teaspoon
pure vanilla extract
-
a pinch
kosher salt
-
1
tablespoon
heavy cream (optional)
-
¼
cup
freeze-dried strawberries
Instructions
- Preheat the oven to 350°F and roast the strawberries with sugar and salt for 10 minutes, then puree.
- Whisk together the dry ingredients: flour, baking powder, and salt.
- In a mixer, beat the butter, sugar, and vanilla until fluffy, then combine the milk, egg whites, and strawberry puree.
- Alternately add the dry and wet ingredients to the butter mixture until smooth.
- Pour the batter into a greased 8x8-inch baking pan and bake for 25 to 32 minutes until a skewer comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
- For the frosting, grind freeze-dried strawberries into powder, then beat cream cheese until smooth, add butter, and mix in powdered sugar, salt, vanilla, and heavy cream.
- Decorate the cooled cake with frosting and optional strawberry decorations.
Nutrition Facts (estimated)
Servings
10
Calories
409
Total fat
21g
Total carbohydrates
56g
Total protein
1g
Sodium
169mg
Cholesterol
58mg
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