Fresh strawberries will always add such a delightful flavor.

Today we are going to be making a petite strawberry cake. The fresh strawberries add such a delightful flavor. Add some fresh strawberry compote into the homemade frosting and you have yourself such a heavenly strawberry cake that is perfect for Spring.

Toss on a festive ribbon and you’ll an equally perfect cake for Easter and Mother’s Day. If you would like to opt out of fresh strawberry compote, you can also use strawberry jam in a pinch. And if you really want to make your strawberry cake pop, add some fresh strawberries on top for garnish.

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More Recipes You Might Enjoy:

Blueberry Muffins
Homemade Waffles
Chocolate Cake
Avocado Pudding

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Let’s Make Strawberry Cakes:

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Mini Strawberry Cake

Mini Strawberry Cake

Yield: 6 4-Inch Layers
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 1 hour

Ingredients

For the Yellow Cake

  • 2 ¼ cups all-purpose flour
  • 1/4 cup corn starch
  • 1 ¼ cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter room temperature
  • ¼ cup vegetable oil
  • 3 eggs room temperature
  • 2 yolks
  • 1 tbsp vanilla extract
  • 1 cup buttermilk

For the Compote

  • 1 pound of strawberries, hulled & halved
  • 2 tablespoons white sugar
  • 1 - 2 tablespoons lemon juice

For Strawberry Buttercream

  • 1 cup sliced fresh strawberries
  • 2 tablespoons fresh lemon juice
  • 1/2 cup solid vegetable shortening
  • 1 stick butter room temperature
  • 5 cups sifted powdered sugar
  • 2 tablespoons meringue powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest

For Garnish

  • Full strawberries (1 for each mini cake you're making)

Instructions

For the Cake

  1. Preheat oven to 350F. and prepare 4 inch cake pans.
  2. Whisk together the flour, baking powder, corn starch, and salt then set aside.
  3. Cream butter and sugar in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer. 
  4. Add the oil and vanilla, mix to combine then scrape the bowl down.
  5. Add the eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down once more and mix again. 
  6. Add flour mixture and buttermilk to the butter in alternating batches while mixing on low.
  7. Bake at 350F for about 30 minutes or until the centers are set and springy.
  8. Allow to layers cool in pans for a few minutes then invert into a wire rack to cool completely.

For the Compote

  1. Add strawberries to small saucepan.
  2. Add sugar & lemon juice.
  3. Reduce over medium low heat for 20 - 25 minutes.
  4. Stir often until reduced by about half.
  5. Remove from heat and allow to cool completely.

For Strawberry Buttercream

  1. In the bowl of a food processor, process the fresh strawberries and lemon juice until a smooth puree forms.
  2. Strain puree in a fine mesh strainer, discarding the strawberry seeds (1/2 cup puree should remain). Discard solids.
  3. In a large bowl, beat the shortening and butter with an electric mixer until well combined.
  4. Gradually add sugar one cup at a time, beating after each cup. Scrape the sides and bottom of the bowl often.
  5. Add meringue powder, salt, and lemon zest, and beat until combined. Frosting will appear dry.
  6. Slowly add 1/2 cup of strawberry compote. Beat at a medium speed until well combined and fluffy.

Assembly

  1. Level and half each cake.
  2. Give each cake a generous spread of frosting followed by a layer of strawberry compote.
  3. Top each cake with their second layer.
  4. Give each cake a spread of more cream cheese frosting and top with 1 full strawberry.

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

Kitchen Note(s):

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the “next best way to prepare your pan” article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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