Strawberry Baby Cakes
Experience the bliss of Strawberry Baby Cakes, a delightful treat that captures the essence of summer in every bite. These charming mini cakes are fluffy, topped with fresh strawberries, and perfect for any occasion—from family gatherings to cozy evenings at home. With simple ingredients and straightforward techniques, you’ll impress your loved ones with this irresistible dessert that’s both visually stunning and utterly delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups cake flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup whole milk
- 2 large eggs
- ½ cup unsalted butter (softened)
- 1 cup fresh strawberries (chopped)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 6-inch round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter with sugar until light and fluffy.
- Beat in eggs one at a time followed by milk until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in chopped strawberries.
- Pour the batter into prepared pans and bake for 25-30 minutes or until golden brown.
Nutrition
- Serving Size: 1 cake (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For extra flavor, add a splash of vanilla extract or almond flavoring. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven before serving.