You know how sometimes you really want cake? But if you’re not having guests, you don’t want to make a massive cake that will either waste away half eaten in the pantry OR you will eat it. All.
Unless I make something that is super kid friendly and so sweet it almost hurts your teeth, I’m the one finishing up the cake.
So now I’m specializing in mini cakes! Like this Strawberries & Cream Mini Cake. Fluffy vanilla cake with luscious Chantilly cream and fresh strawberries makes for the perfect summer treat. The strawberries are so good right now!
I could gobble this up all by myself, or would grudgingly share it with two or three friends (ugh, fine, or my kids) for a dainty teatime. No leftovers! And even though I am the queen of Tupperware, I heartily enjoy not having leftovers.
This recipe does make six rounds of cake, so you can actually make two mini cakes if you should feel so inclined. Or halve the recipe. Or freeze the remaining three cake rounds for another day with endless decoration possibilities.
Hooray for mini cakes!
Makes 6 small cake rounds
1 1/4 cups cake flour
3/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/3 cup whole milk
1/3 cup full fat greek yoghurt
7-8 medium strawberries, washed and dried (double if making two mini cakes)
Mint leaves as garnish
Ingredients Chantilly Cream (double if making two mini cakes)
1 vanilla pod
1 1/2 tsp superfine sugar
1/2 cup heavy whipping cream
Needed: 6-cavity silicone baking mould (each cavity 4 inches (10 cm) across)
Preheat oven to 350 F (180 C).
In a medium bowl, add flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add the milk, then the rest of the flour and the greek yoghurt.
Beat until just combined. Scrape down the sides of the bowl.
Spray the cavities of the silicone mold with baking spray. Fill 2/3 full.
Bake cakes in preheated oven for 12-14 minutes.
Let cool in the molds for 5 minutes. Level the cakes with a long, serrated knife while they’re still in the moulds.
Run a sharp knife around the edges of the mould, then carefully remove cakes and finish cooling on a wire rack.
Reserve three rounds for another cake. These will keep for a few days in an airtight container or you can freeze them.
While the cakes are cooling, prepare the Chantilly cream.
Split the vanilla pod with a sharp knife, scrape out the seeds and place in a large mixing bowl. Discard the pod.
Add the sugar and whipping cream. Whip with an electric mixer until soft peaks form, 3-4 minutes. Fill into a piping bag.
Trim the strawberries. Slice thinly.
Place the first cake round on a serving plate. Dollop or pipe about 3 tbsp of Chantilly cream and spread to the edges. Layer two circles of strawberry slices (small end pieces fit well into the hollow in the middle!) onto the cream. Pipe a thin layer of cream onto the strawberries.
Place the second round on top of the cream. Repeat steps and then top with the third cake round.
Spread the remaining cream on top, garnish with remaining strawberries and some mint leaves.
Serve immediately or refrigerate until serving.