Vanilla Bean Tea Cakes with Homemade Strawberry Jam Vanilla bean tea cakes with strawberry jam and buttercream frosting are the sweetest addition to any spring gathering. Think bridal teas, baby showers, Easter brunch, or a garden tea party. These mini cakes are iso soft, filled with a layer of fresh strawberry jam, and finished with a fluffy buttercream. They’re like a cross between a classic tea sandwich and a small layer cake, but much easier to make and even more fun to serve. Burleigh kindly gifted me their Blossom Calico Collection to bring this tea party vision to life, and I truly can’t imagine a prettier setting for these little cakes. If you’re looking for an elegant, individual dessert that feels special without the effort of a full cake, this is it. Recipe below or on my Substack (link in bio)! For the Vanilla Bean Cake Ingredients: 175 g (1½ cups, spooned and leveled) cake flour *I recommend weighing for accuracy* ½ tsp baking powder ½ tsp baking soda ¾ tsp fine sea salt ¼ cup (57 g) unsalted butter, room temperature ¼ cup (60 ml) neutral oil (avocado or vegetable) 1 cup (200 g) granulated sugar 2 large eggs, room temperature 1 tsp vanilla bean paste ⅓ cup (80 ml) buttermilk, room temperature ¼ cup (60 g) sour cream or full-fat Greek yogurt, room temperature Instructions: Preheat oven to 350°F (175°C). Line a ½ sheet pan (18×13-inch) with parchment paper and lightly grease. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine. In a large bowl, cream the butter, oil, and sugar on medium-high speed for 3–4 minutes, until pale and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the vanilla bean paste. Add half of the dry ingredients and mix on low just until combined. Add the buttermilk and mix briefly, then add the remaining dry ingredients. Mix until just incorporated, do not overmix. Fold in the sour cream by hand until the batter is smooth. Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, until a toothpick inserted comes out with a few moist crumbs. Let cool completely before cutting. For the Strawberry Jam Ingredients: 2 cups (300 g) fresh strawberries, chopped ⅓ cup (65 g) granulated sugar 1 tsp lemon juice Pinch of fine sea salt Instructions: Add all ingredients to a saucepan over medium heat. Cook for about 20 minutes, stirring occasionally, until thickened and glossy. The jam should coat the back of a spoon. Cool completely before using. For the Vanilla Bean Buttercream Ingredients: 1 cup (226 g) unsalted butter, softened 3 cups (360 g) powdered sugar, sifted 3–4 Tbsp heavy cream 2 tsp vanilla bean paste ½ tsp fine sea salt Instructions: In a mixing bowl, beat the butter for about 8 minutes, until very pale and fluffy. Add the powdered sugar and salt. Mix on low until combined. Add the vanilla bean paste, then slowly stream in the heavy cream until desired consistency is reached. Beat on medium-high until light and fluffy. Transfer to a piping bag fitted with a 1M tip. To Assemble the Tea Cakes Use a 2½-inch round cutter to cut 24 circles from the cooled sheet cake, wiping the cutter clean between cuts. Place one cake round down. Pipe a border of buttercream around the edge and fill the center with about 2 teaspoons of strawberry jam. Add a second cake layer and repeat the frosting and jam. Top with a third cake round. Finish with a rosette of buttercream on top. Garnish with a sliced strawberry and edible flowers, if desired. #teapartyideas #minicakes #bridalshowerdesserts #springbaking #strawberrydessert - @theactualansley