Description
Treat yourself to Mini Strawberry Cream Flower Cakes, delightful bite-sized desserts that are perfect for any celebration or tea party! These charming little cakes are visually stunning and bursting with fresh flavors that will enchant your guests.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups All-Purpose Flour
- 1 cup Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
Wet Ingredients
- ½ cup Unsalted Butter, softened
- 2 large Eggs
- ½ cup Milk
Filling and Topping
- 1 cup Fresh Strawberries, sliced
- 1 cup Heavy Cream
Instructions
- Prepare the Batter: Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. In a separate bowl, cream together the unsalted butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the milk.
- Bake the Cakes: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into greased mini flower-shaped cake pans, filling each mold about two-thirds full. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely.
- Prepare the Whipped Cream: While the cakes are cooling, whip the heavy cream until soft peaks form. You can add a little sugar and vanilla extract to sweeten the cream to your liking. Set aside in the refrigerator until ready to use.
- Assemble the Cakes: Once the cakes are cool, gently remove them from the pans. Place one cake on a serving plate, add a layer of whipped cream, and top with sliced fresh strawberries. Place another mini cake on top and repeat the layering until you have a delightful tower of mini cakes.
Notes
- Ensure your butter and eggs are at room temperature for a smoother batter.
- Mix the batter just until combined to keep the cakes light and fluffy.
- Use a toothpick to check that the cakes are fully baked; they should spring back when touched.
- Keep the heavy cream chilled before whipping for the best volume and texture.
- Add additional fresh strawberries or other berries on top for an elegant finish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Mini Strawberry Cream Flower Cakes, dessert, bite-sized cakes, celebration treats