Strawberry Crunch Mini Cake
Adorable mini strawberry cakes layered with fresh strawberry filling and fluffy whipped cream, finished with a delightful strawberry crunch topping.
Equipment
Ingredients
Cake Layers
all-purpose flour (sifted)
120 g
granulated sugar
100 g
unsalted butter (softened)
60 g
large eggs (room temperature)
2 piece
whole milk (room temperature)
60 ml
baking powder
4 g
vanilla extract
5 ml
Strawberry Filling
fresh strawberries (hulled, quartered)
200 g
granulated sugar
30 g
corn starch
8 g
Strawberry Crunch Topping
freeze-dried strawberries (crushed)
20 g
vanilla wafer cookies (crushed)
60 g
unsalted butter (melted)
30 g
Whipped Cream
heavy whipping cream (chilled)
200 ml
powdered sugar (sifted)
30 g
vanilla extract
3 ml
Instructions
Preheat oven
Preheat oven to 175°C and prepare 4 mini cake pans with parchment paper.
Mix cake batter
Cream butter and sugar until light and fluffy, then add eggs one at a time.
Add dry ingredients
Alternate adding flour mixture and milk to the batter until smooth.
Bake cake layers
Divide batter evenly among mini pans and bake until golden and springy.
Prepare strawberry filling
Cook strawberries with sugar and cornstarch until thickened into a jam-like consistency.
Make strawberry crunch topping
Crush freeze-dried strawberries and vanilla wafers, then mix with melted butter.
Whip the cream
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble mini cakes
Layer cake rounds with strawberry filling and whipped cream, then top with crunch mixture.
Original recipe
Storage
Store assembled cakes in refrigerator, keep crunch topping separate until serving for best texture
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.