Desserts With Strawberries Are The Best!
I’m so glad that we’re coming into Strawberry season again! Those “pick-your-own” farms will be jammed pack with people coming to pick those sweet red berries off of their vines. It’s time for all things Strawberry! Ice cream, shortcakes, galettes and more.
What did I use to bake the mini cakes?
I used a pan by Wilton. It’s supposed to be a jumbo cupcake pan, but it’s better suited for mini cakes. You can get it on Amazon. I decided to make Vanilla Mini Cakes with a Fresh Strawberry Buttercream.
I used my vanilla cupcake recipe that I love. Each cavity holds enough batter for 2 normal size cupcakes.
For the frosting, you cook chopped strawberries with sugar and lemon juice until the fruit is tender. Then purée it in a food processor, and strain it to get all of the seeds and any chunks out. Let it cool for at least an hour or in the refrigerator overnight, which is what I did. In a separate bowl mix all ingredients for the buttercream, and add the purée. Pipe the buttercream over the cakes. Add a halved strawberry.
The taste of that buttercream with the purée strawberries is incredible! It’s the best tasting buttercream ever. Adding fresh fruit is definitely a must. It will make your cakes taste exceptional!
Vanilla Mini Cakes with Fresh Strawberry Buttercream
Ingredients
- 1 cup buttermilk
- 1 egg
- 1/2 cup oil
- 2 tbsp vanilla
- 1 cup granulated sugar
- 1 1/2 cup flour
- 1/4 tsp salt
- 1 tsp baking soda
Strawberry Puree
- 1 cup strawberries, chopped
- 2 tbsp sugar
- 1 tsp lemon juice
Buttercream
- 1 stick butter, softened
- 2 cups powdered sugar
- 1/2 cup strawberry puree
- 1 tsp vanilla
Instructions
- Pre-heat oven to 350 degrees. Mix oil and sugar. Add egg, vanilla, salt, and baking soda. add flour. Pour in buttermilk and mix. Scoop into oiled and floured mini cake pan. Bake for 15-20 minutes or until browned. Cool on wire rack.
Strawberry Buttercream
- Put chopped strawberries with sugar and lemon juice in a saucepan. Cook until the fruit is tender. Purée it in a food processor, and strain it to get all of the seeds and any chunks out. Let it cool for at least an hour or in the refrigerator overnight. In a separate bowl mix all ingredients for the buttercream, including the purée. Pipe the buttercream over the cakes. Add sprinkles. Placed an edible gold leaf on top (optional).
