Small Batch Strawberry Cake
My favorite strawberry cake recipe in mini form to serve 2-4 people! Made with fresh strawberries and freeze-dried strawberries for amazing flavor throughout.
Servings 4 slices
Equipment
- 3 4-inch cake pans OR
Ingredients
Small Batch Strawberry Cake
- 3 Oz (84g) fresh strawberries with stems removed About 4 medium sized strawberries
- 1/4 Cup (60ml) whole milk, room temperature
- 3/4 Cups (79g) sifted cake flour* DIY recipe in notes
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 Cup (57g) unsalted butter, room temperature
- 1/2 Cup (100g) granulated sugar
- 1 large egg, room temperature
- 2 Tbsp (30g) sour cream, room temperature
- 1/2 tsp pure vanilla extract
- 1 drop pink food color gel (optional)
Strawberry Buttercream
- 1 Cup (23g) freeze-dried strawberries**
- 1 Cup (226g) unsalted butter, room temperature
- 1 tsp pure vanilla extract
- 3 Tbsp (45ml) whole milk, room temperature
- 3 Cups (360g) powdered sugar
- pinch of salt, or to taste
Garnishes (optional)
- 1 fresh strawberry, sliced
- fresh chamomile flowers
Instructions
Make the Small Batch Strawberry Cake
- Make the Strawberry Reduction: Using a food processor, purèe the strawberries (you’ll end up with 1/3 Cup of purèe). Add the strawberry purèe into a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by more than half. You’ll end up with about 2 1/2 Tablespoons (37g) of reduced purèe after this step, if you have more than that, keep cooking until it's reduced to 2 1/2 Tbsp. Let it cool completely to room temperature (this takes 20 min in the refrigerator) before moving on in the recipe.
- Preheat the oven to 350ºF and prepare three 4-inch or one 6-inch cake pan by spraying the sides with cooking spray and fitting the bottom(s) with a wax paper or parchment paper cake circle.
- In a medium sized bowl, place the sifted cake flour, baking powder, and salt. Whisk to combine and set aside.
- In the bowl of your stand mixer with the paddle attachment, whip the butter on high until creamy, 2 minutes. Add the granulated sugar and beat together with the butter at medium speed until light and fluffy, about 2 minutes. Turn the mixer to low and add the egg, mixing until incorporated. Scrape down the bowl and paddle as needed.
- Add the vanilla and sour cream, then turn the mixer to high and beat for 1 minute. Meanwhile, mix the strawberry purèe into the whole milk and set aside.
- Turn the mixer off and add all of the dry ingredients at once. Mix on low speed until just combined, then add the strawberry milk mixture and pink food coloring (if using) until just combined, about 30 seconds. Give the batter a few stirs by hand to make sure everything is incorporated without over-mixing.
- Pour the batter evenly between the prepared cake 4-inch pans (or all into one 6-inch cake pan). If using 4-inch cake pans, bake for 18-22 minutes. If using a 6-inch cake pan bake for 24-28 minutes. The cake is done when it springs back to the touch and a toothpick inserted comes out clean. Cool completely before assembling and decorating.
Make the Strawberry Buttercream
- With a food processor, grind the freeze-dried strawberries into a fine powder and set aside.
- Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color, about 5 minutes. Add the strawberry powder, vanilla, and milk. Continue to mix on medium speed for 1 minute, scraping down the bowl and paddle afterwards.
- Add the powdered sugar a few cups at a time and mix on low speed until fully incorporated, scraping down the bowl and paddle after each addition. Add the salt and continue mixing on low speed until the buttercream is fully combined and silky smooth.
Assembly
- Once the strawberry cake is completely cooled, frost and decorate with the strawberry buttercream. To create the mini layer cake pictured, level the cake layers to your desired height. Add a swipe of strawberry buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with strawberry buttercream, then crumb coat the cake with strawberry buttercream. Place the crumb coated cake in the refrigerator for at least 30 minutes to let the buttercream set firm.
- Divide the remaining buttercream amongst two piping bags – one fitted with Wilton Tip 1M and one fitted with Wilton Tip 4B. Pipe rosettes and stars in a crescent moon shape on top of the cake and as accents on the side of the cake. Finish the look by garnishing with fresh strawberry slices and chamomile flowers.
Notes
*DIY Cake Flour Recipe: if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch.
**If you can’t find freeze-dried strawberries easily, use this alternative strawberry frosting recipe with fresh berries.
Make Ahead Tips:
- You can make the reduced strawberry puree up to one week before using in the cake recipe and store in an airtight container in the refrigerator until you’re ready to make the cake. Just bring it back to room temperature by letting it sit on the counter for at least an hour.
- The strawberry cake layers can be made ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively, you can wrap them and store in the freezer for up to two months before thawing and decorating.
- The strawberry buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer on low for one minute to bring it back to frosting consistency.