Description
Delightful mini cakes made with fresh strawberries, perfect for summer gatherings and creating cherished memories.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- Cream the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Slowly incorporate into wet ingredients, mixing until just combined.
- Gently fold in the chopped strawberries.
- Spoon the batter into the mini muffin pan, filling each compartment about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan before transferring to a wire rack.
Notes
Sprinkle powdered sugar over cakes before serving for extra flair. Serve with whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 120
- Sugar: 15g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini cakes, strawberry dessert, summer recipes, baking, family recipes, fruit cakes, nostalgic desserts