Name: Mini Strawberry Cream Cake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 75 g all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 large egg, room temperature; 75 g granulated sugar; 65 g milk; 30 g light-tasting oil; 1 teaspoon vanilla extract; 100 g cold whipping cream; 1 tablespoon powdered sugar; 1/2 teaspoon vanilla extract; 10 fresh strawberries, halved or whole

Why You’ll Love This Recipe

I love this recipe because it is simple, light, and perfectly sized for a small gathering. The vanilla cake is tender and airy, the whipped cream is fresh and not too sweet, and the strawberries add a bright fruity finish. I also like that it feels special while using basic ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

75 g all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 large egg, room temperature

75 g granulated sugar

65 g milk

30 g light-tasting oil

1 teaspoon vanilla extract

100 g cold whipping cream

1 tablespoon powdered sugar

½ teaspoon vanilla extract

10 fresh strawberries, halved or whole

Directions

I preheat the oven to 350°F and line the bottom of a 6-inch round cake pan with parchment paper.

I mix the flour, baking powder, and salt in a small bowl.

In a medium bowl, I beat the egg and sugar for 5 to 7 minutes, until the mixture turns pale, thick, and doubles in volume.

I add the flour mixture and mix gently on low speed just until combined.

I heat the milk, oil, and vanilla for about 15 seconds, until hot but not boiling.

Then I slowly pour the hot milk mixture into the batter while mixing on low speed.

I pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick comes out clean.

I let the cake cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely.

Next I beat the cold whipping cream, powdered sugar, and vanilla until stiff peaks form.

I spread the whipped cream over the cooled cake and top it with fresh strawberries.

Servings and Timing

Prep Time: 40 minutes

Cooking Time: 35 minutes

Total Time: 75 minutes

Servings: 4 servings

Calories: 341 kcal per serving

Variations

I like adding a thin layer of strawberry jam under the whipped cream for extra strawberry flavor. I can also use raspberries, blueberries, or mixed berries instead of strawberries. For a brighter taste, I sometimes add a little lemon zest to the cake batter.

Storage/Reheating

I store the cake covered in the refrigerator for up to 2 days. Since it has whipped cream and fresh strawberries, I do not leave it at room temperature for too long. I do not reheat this cake because the whipped cream can melt; I serve it chilled or let it sit for a few minutes before serving.

Related Recipes:

FAQs

Can I make this cake ahead of time?

Yes, I can bake the cake layer ahead of time and decorate it with whipped cream and strawberries before serving.

Can I use store-bought whipped cream?

Yes, I can use store-bought whipped cream, but I prefer homemade because it tastes fresher and lighter.

Can I make this cake without oil?

I recommend keeping the oil because it helps the cake stay soft and moist.

Can I use a different pan size?

I like using a 6-inch round pan for the best height. A larger pan will make the cake thinner and may bake faster.

Do I need to refrigerate this cake?

Yes, I refrigerate it because of the whipped cream and fresh strawberries.

Conclusion

This Mini Strawberry Cream Cake is a lovely small-batch dessert with a soft vanilla base, fluffy whipped cream, and fresh strawberries. I like how easy it is to make, how pretty it looks, and how perfect it is for a small celebration or sweet homemade treat.

📖 Recipe: