These tiny vanilla cakes are filled with sweet strawberry filling and covered with rich vanilla frosting. They’re perfect for a large party.
Advertisement – Continue Reading Below
Cal/Serv:
397
Yields:
18
Prep Time:
0
hours
30
mins
Cook Time:
0
hours
40
mins
Total Time:
1
hour
10
mins
Cake
3
c.
cake flour (not self-rising)
1
tbsp.
baking powder
1/4
tsp.
salt
1 1/2
c.
milk
5
large egg whites
2
tsp.
vanilla extract
10
tbsp.
unsalted butter
1 1/2
c.
granulated sugar
Filling
1 1/2
c.
Sliced strawberries
1/2
c.
low-sugar strawberry preserves
Frosting
3/4
c.
unsalted butter
6
oz.
cream cheese
1
tsp.
vanilla extract
3
c.
confectioners’ sugar
- Cake: Heat oven to 350°F. Spray six 4 1/2 x 1 3/4-inch-deep springform pans with baking spray. Wrap bottoms of pans with foil and place 2 inches apart on a baking sheet with edges.
- Whisk together cake flour, baking powder, and salt in a medium bowl. Whisk together milk, egg whites, and vanilla in a separate bowl.
- Beat butter and sugar in a large mixer bowl on medium speed until blended, about 2 minutes. On low speed, add flour mixture alternately with milk mixture in 3 additions, beginning and ending with the flour. Beat until just combined.
- Pour batter into prepared baking pans, filling them about 2/3 full. Bake 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack; cool 15 minutes. Remove cakes from pans to cool completely.
- Filling: Combine sliced strawberries with preserves, stirring to blend.
- Frosting: Beat butter, cream cheese, and vanilla in a large mixer bowl on medium speed until light and fluffy, about 2 minutes. Gradually beat in confectioners’ sugar until blended.
- Slice cakes in half crosswise. Spoon about 1/3 cup of the filling onto bottom half of each cake, to within 1/2 inch of outer edge. Replace top half. Frost each cake and decorate top with whole strawberries.
Advertisement – Continue Reading Below
