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Mini Strawberry Cake is a small, tender, and fluffy sheet cake bursting with real strawberry flavor from roasted strawberries and freeze-dried strawberry powder, topped with creamy strawberry cream cheese frosting. It is perfect for sharing and quick to prepare.

Ingredients

Scale
  • 3/4 cup sliced strawberries (from about 4 strawberries)
  • 2 teaspoons granulated sugar
  • Pinch of kosher salt
  • 2 drops red food coloring gel (optional)
  • 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
  • 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

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Toss sliced strawberries with granulated sugar and a pinch of salt in a small baking dish.
  3. Roast strawberries for 10 minutes, until juicy and fragrant.
  4. Blend roasted strawberries until smooth and reserve 1/4 cup for the cake batter.
  5. Grease and line an 8×8-inch baking pan with parchment paper.
  6. Whisk together the flour, baking powder, and salt; set aside.
  7. Beat softened butter, granulated sugar, and vanilla extract until light and fluffy (about 2–3 minutes).
  8. Whisk together the milk, egg whites, and reserved 1/4 cup strawberry puree.
  9. Slowly add the dry and wet ingredients alternately to the butter-sugar mixture on low speed, mixing just until combined and smooth.
  10. Pour the batter into the prepared pan and smooth the top.
  11. Bake for 25–32 minutes, or until a toothpick inserted in the center comes out clean.
  12. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack and cool to room temperature (about 1 hour).
  13. Pulse freeze-dried strawberries in a food processor or spice grinder to make a fine powder; measure 1 tablespoon for the frosting.
  14. Beat cream cheese until smooth; then add butter and mix until smooth (~15 seconds).
  15. Add powdered sugar, a pinch of salt, vanilla extract, and heavy cream to the bowl and beat 2 minutes until frosting is fluffy.
  16. Add freeze-dried strawberry powder to the frosting and beat until fully combined; add a tiny drop of red food coloring if desired.
  17. Scoop about 1/4 cup frosting into one bowl and a few tablespoons into another if making decorative strawberries.
  18. Tint the 1/4 cup reserved frosting with red food coloring, mix smooth, and transfer to a piping bag fitted with a #3 round tip.
  19. Tint the reserved few tablespoons of frosting with green food coloring, mix smooth, and transfer to a piping bag fitted with a #1 round tip.
  20. Spread an even layer of frosting over the cooled cake and smooth the surface.
  21. Pipe small hearts with the red-tinted frosting to form strawberry bases.
  22. Pipe two tiny green dots on top of each heart to form strawberry leaves.
  23. Alternatively, sprinkle decorations over the frosted cake or leave it simple.

Notes

Freeze-dried strawberry powder enhances strawberry flavor in the frosting without making it runny, helping the frosting stay thick., You can make this cake as cupcakes (about 6 cupcakes, check bake time at 15 minutes), a 9-inch round cake (check at 25 minutes), or loaf cake with adjusted baking times., Store the cake wrapped in plastic wrap in the original pan or cover with a colander at room temperature for 2–3 days in a cool kitchen., Refrigerate the cake tightly wrapped for 3–4 days; bring to room temperature before serving for best texture and taste., Freeze unfrosted or cooled baked cake tightly wrapped for up to 2 months; thaw overnight in refrigerator before frosting., Frosting can be made ahead; keep chilled, then whip briefly before spreading., For dairy-free options, use plant-based butter and dairy-free cream cheese and adjust powdered sugar as needed., Skipping roasting of strawberries is possible but roasting intensifies flavor and reduces moisture., Using only egg whites keeps the cake lighter and whiter; whole eggs yield denser and more yellow cake.

Nutrition

Find it online: https://gingerbaking.com/mini-strawberry-cake/