Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Strawberry Cake with Strawberry Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 15 reviews

  • Author: Sara
  • Total Time: 2 hours 2 minutes
  • Yield: 10 servings

Description

This delightful Mini Strawberry Cake recipe features a moist strawberry-infused sheet cake topped with a luscious strawberry cream cheese frosting. The cake is enhanced by roasted strawberry puree baked into the batter, giving it a rich, natural strawberry flavor. The frosting incorporates freeze-dried strawberry powder for vibrant taste and color, and the cake is decorated with charming strawberry-shaped frosting piped artfully on top, perfect for a festive occasion or afternoon tea.

Ingredients

Roasted Strawberry Puree

  • 3/4 cup sliced strawberries (from about 4 strawberries)
  • 2 teaspoons granulated sugar
  • Pinch of kosher salt

Mini Sheet Cake

  • 1 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (at room temperature)
  • 1 1/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup milk
  • 3 large egg whites
  • 1/4 cup reserved strawberry puree (from roasted strawberries)

Strawberry Cream Cheese Frosting

  • 5 ounces cream cheese (at room temperature)
  • 5 tablespoons unsalted butter (at room temperature)
  • 2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Pinch kosher salt
  • 1 tablespoon heavy cream (optional)
  • 1/4 cup freeze-dried strawberries
  • 2 drops red food coloring gel (optional, for frosting color)

Instructions

  1. Make the Roasted Strawberry Puree: Preheat the oven to 350°F. In a small baking dish, combine the sliced strawberries, granulated sugar, and a pinch of kosher salt. Roast in the oven for 10 minutes. Remove and transfer the roasted strawberries to a food processor and blend until completely smooth. Measure out 1/4 cup and set aside for the cake batter. Any extra puree can be used in drinks or other recipes.
  2. Prepare the Mini Sheet Cake: Keep the oven at 350°F. Grease and line an 8×8-inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer with the paddle attachment (or a large bowl with an electric mixer), add the butter, granulated sugar, and vanilla extract. Beat on medium speed until light and fluffy, about 2 to 3 minutes.
  4. Mix Wet Ingredients: In a measuring cup, whisk together the milk, egg whites, and reserved 1/4 cup strawberry puree until well combined.
  5. Combine Ingredients: With the mixer on low, alternately add the dry ingredients and the wet ingredients to the butter-sugar mixture. Start and finish with the dry ingredients, mixing until the batter is relatively smooth.
  6. Bake the Cake: Pour the batter into the prepared baking pan, smoothing it out evenly to the edges. Bake for 25 to 32 minutes, or until a skewer inserted in the center comes out clean.
  7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely to room temperature, which may take about an hour.
  8. Prepare Freeze-dried Strawberry Powder: Using a food processor or spice grinder, pulse the freeze-dried strawberries until they become a powder. Measure out 1 tablespoon and set aside.
  9. Make the Strawberry Cream Cheese Frosting: Beat the cream cheese in a stand mixer bowl until smooth to avoid clumps. Add the butter and beat briefly until smooth. Add powdered sugar, kosher salt, vanilla extract, and heavy cream (if using), then beat for 2 full minutes until the frosting is fluffy and creamy.
  10. Color the Frosting: Divide about 1/4 cup of frosting into a small bowl and add red food coloring and freeze-dried strawberry powder to this portion for the strawberry decoration color. In a second small bowl, add a drop of green food coloring to about 2 tablespoons of frosting for the strawberry tops. Mix both thoroughly and transfer each to a piping bag fitted with appropriate round piping tips (#3 for red, #1 for green).
  11. Frost the Cake: Spread the remaining frosting evenly over the cooled cake with swoops or smooth as desired.
  12. Decorate with Strawberry Shapes: Pipe heart shapes using the red-strawberry frosting on top of the cake. Then pipe little green dots at the top of each heart to mimic strawberry tops. Create as many decorations in any sizes as you like.
  13. Store the Cake: Keep the cake at room temperature uncovered or loosely covered with a colander for 2 to 3 days. Alternatively, place the cake back into the baking dish and cover with plastic wrap to maintain freshness.

Notes

  • You can substitute other 8×8-inch baking pans if needed, but adjust baking times accordingly.
  • Freeze-dried strawberry powder can be used in other recipes such as frosting, smoothies, or sprinkled on yogurt.
  • Red food coloring is optional for deepening the strawberry pink color in frosting.
  • If you prefer not to pipe strawberries for decoration, simply top the cake with sprinkles or leave the frosting plain.
  • Any leftover roasted strawberry puree can be added to cocktails, milk, or other drinks for extra flavor.
  • For best results, make sure cream cheese and butter are at room temperature before making the frosting to ensure smooth texture.
  • Prep Time: 30 minutes
  • Cook Time: 42 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/mini-strawberry-cake-with-strawberry-cream-cheese-frosting-recipe/