Strawberry Lemon Mini Cakes
Equipment
Ingredients
Cake Batter
fresh strawberries (hulled, chopped)
200 g
lemon (zested, juiced)
1 piece
all-purpose flour
180 g
granulated sugar
120 g
unsalted butter (softened)
100 g
large eggs
2 piece
baking powder
8 g
whole milk
60 ml
Lemon Glaze
powdered sugar
120 g
lemon juice
30 ml
Decoration
strawberry slices
50 g
Instructions
Preheat oven
Preheat oven to 180°C and prepare mini cake molds with parchment liners.
Prepare strawberries and lemon
Hull and chop strawberries. Zest and juice the lemon.
Cream butter and sugar
Beat softened butter with granulated sugar until light and fluffy.
Add eggs
Add eggs one at a time, mixing well after each addition.
Combine dry ingredients
Mix flour and baking powder in a separate bowl.
Combine wet and dry ingredients
Alternate adding flour mixture and milk to the butter mixture, mixing until just combined.
Add strawberries and lemon
Fold chopped strawberries and lemon zest into the batter.
Fill molds
Divide batter evenly among mini cake molds, filling about 3/4 full.
Bake the cakes
Bake for 20-25 minutes until golden and a toothpick comes out clean.
Cool the cakes
Remove from oven and cool in molds for 10 minutes, then transfer to wire rack.
Prepare lemon glaze
Mix powdered sugar with lemon juice until smooth and pourable.
Glaze and decorate
Drizzle glaze over cooled cakes and top with fresh strawberry slices.
Original recipe
Storage
Store in airtight container. Glaze may soften in fridge
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.