@welcometoangieskitchen: Strawberry Lemon Mini Cakes / Ingredients: For the Strawberry Quick Jam: - 250g strawberries, washed and chopped up (2 cups) - 50g granulated sugar (1/4 cup) - Juice of half a lemon - 1 teaspoon vanilla extract - 8g (1 tablespoon) cornstarch dissolved in a little bit of water - Optional 1/2 teaspoon vanilla bean powder For the Macerated Strawberries: - 150g strawberries, washed and chopped up (1 cup + 1/4 cup) - 25g granulated sugar (2 tablespoons) - 1 teaspoon vanilla extract For the Mini Cakes: - 320g granulated sugar (1 cup + 2/3 cup) - Zest of two lemons - 250g unsalted butter, softened (2 sticks + 1 tablespoon) - 3 large eggs - 1 tablespoon vanilla bean paste or 1/2 teaspoon vanilla bean powder - 180g plain full fat yogurt (3/4 cup) - 100g neutral oil (1/3 cup + 1 tablespoon) - 100g whole milk (1/3 cup + 1 tablespoon) - 350g all purpose flour (1 cups + 3/4 cup) - 1/2 teaspoon salt - 12g baking powder (1 tablespoon) For the Frosting: - 600g Philadelphia cream cheese (2 cups + 2/3 cup) - 150g granulated sugar (3/4 cup) - 300g whipping cream (1 cup + 1/4 cup) - 1 teaspoon vanilla bean paste - Optional: 1/2 teaspoon lemon extract Instructions: 1. First, prepare the strawberry quick jam. 2. In a saucepan, combine the strawberries, sugar, vanilla extract and lemon juice. 3. Place the saucepan over high heat and bring the mixture to a simmer. 4. Once simmering, reduce the heat to medium and cook for about 15 minutes. 5. After 15 minutes, mix in the cornstarch slurry and continue cooking for another 3 minutes, stirring continuously, until the jam thickens. 6. Remove from the heat and use an immersion blender (or a regular blender) to blend the jam until smooth. 7. Transfer the jam to a jar and place it in the fridge to cool completely. 8. Next, prepare the mini cakes. 9. Preheat your oven to 180°C (350°F) and generously grease your 3 inch mini cake tins with butter. 10. In a large bowl, add the lemon zest and sugar. Using your fingers, rub them together until the lemon zest releases its oils and becomes fragrant. 11. Add the butter and oil, then mix everything together until smooth. 12. Add the eggs and vanilla extract, and mix until fully incorporated. 13. Next, add the milk and yogurt, and mix until combined. 14. Finally, add the flour, salt and baking powder, and mix until just combined. Be careful not to overmix the batter. 15. For this recipe, I chose to make 24 mini cakes and stack two together to create 12 finished cakes. 16. Alternatively, you can make 12 mini cakes and slice each one in half before filling and assembling them. 17. I chose to make 24 individual layers because it gives the cakes a neater and cleaner look. 18. If making 24 mini cakes, bake them for approximately 15 minutes. If making 12 larger mini cakes, bake them for around 25 minutes, or until a toothpick inserted into the center comes out clean. 19. Once baked, remove the cakes from the tins and let them cool completely, covered with a clean tea towel to keep them soft. 20. While the cakes are cooling, prepare the macerated strawberries and cream cheese frosting. 21. For the macerated strawberries, combine the strawberries, sugar and vanilla extract in a bowl. Cover and let them sit for about 30 minutes until they become juicy and flavorful. 22. For the frosting, add the cream cheese and sugar to a bowl and mix until just combined. 23. Add the vanilla extract (or vanilla bean paste) and whipping cream. 24. Whip everything together until you have a stable, pipeable frosting. 25. Once the cakes have cooled, lightly brush each layer with milk to keep them moist. 26. Now it’s time to assemble the cakes. 27. Pipe a border of cream cheese frosting around the edge of the bottom cake layer. Add a spoonful of strawberry jam in the center, then place the second cake layer on top. Pipe another border of frosting, add more strawberry jam and finish with the macerated strawberries. 28. Enjoy! #cake #strawberryshortcake #bakingtok #asmr #FoodTok

Angie

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Monday 03 August 2026 18:11:07 GMT