Easy Mini Strawberry Cream Cake
A small personal-sized soft and fluffy cake topped with freshly whipped cream and juicy fresh strawberries. Perfect for small celebrations, date nights, or a sweet treat for two
Equipment
- Electric hand mixer
- 6 inch round cake pan
- Parchment paper
- Medium mixing bowl
- Small mixing bowl
- Spatula
- Wire cooling rack
- Microwave-safe bowl
- Toothpick
Ingredients
Cake Ingredients
- 75 g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg, room temperature
- 75 g granulated sugar
- 65 g milk (dairy or non-dairy)
- 30 g neutral oil (canola, vegetable, or avocado oil)
- 1 teaspoon vanilla extract
Topping Ingredients
- 100 g cold whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 8–10 fresh strawberries, halved or whole
Instructions
Cake
- Prep: Preheat oven to 350°F (175°C). Line the bottom of a 6-inch round cake pan with parchment paper.
- Dry Ingredients: In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- Whip Egg & Sugar: In a medium bowl, beat the egg and sugar with an electric mixer on low speed, then increase to medium. Beat for 5–7 minutes until the mixture is pale and doubled in volume.
- Combine: Add the flour mixture to the whipped egg mixture. Mix on low speed just until the flour disappears. Do not overmix.
- Warm Milk Mixture: In a microwave-safe bowl, combine milk, oil, and vanilla. Heat for 15 seconds until warm (not boiling). Slowly stream into the batter while mixing on low speed.
- Bake: Pour batter into the pan. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Topping
- Whip Cream: In a cold bowl, beat whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Decorate: Spread whipped cream over the cooled cake and top with fresh strawberries.
Notes
- Room Temp Eggs: Ensure eggs are at room temperature for maximum volume when whipping.
- Cold Cream: Use very cold whipping cream to ensure stiff peaks.
- Prevent Sinking: Do not open the oven door during the first 25 minutes of baking.
- Storage: Store in an airtight container in the refrigerator for up to 2 days.