Mini Strawberry Cakes

strawberry mini cakes

These little cakes would be just the thing for a girly afternoon tea in the garden.  Everyone does that with their friends right?  Tea in the garden?  Maybe not…even I don’t do that very often, but if there was ever an excuse to call up your friends for a garden party, these are it.

With a hint of strawberry in the sponge, light and creamy frosting and a flower on top, these define summer to a T.  They may even be my Wimbledon cake of choice this year*!

*side note – I’m currently immersed in the French Open, definitely one of my favourite things about ditching the 9-5.   Hopefully I will be just as happy come the  8th of June. Vamos Rafa!

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Just to completely go over the top with the summer theme I made these very cute and relatively simple sugarpaste flowers as decoration.  If you want to make your own flower cake toppers there is a post coming up on tomorrow that will guide you through the process step by step.

For a change, I used the all in one sponge recipe.  I was going for quick and easy.  Adding the strawberry was my little twist on the recipe and I’m delighted with the results.  Sweet and fragrant, with little nuggets of strawberries strewn throughout.  I hope you enjoy these as much as I do!

Like I said, very simple.  (Almost) everything goes in to one bowl….hold fire on the strawberries.

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Mix it all up with electric beaters and fold in the strawberries.

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In to the tin we go.  Smooth it all out with a mini spatula, then bake!

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Golden brown, flecked with red. Allow to cool completely before cutting out and assembling.

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Topped with a simple cream cheese frosting.

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Mini Strawberry Cakes
Yields 9
A sweet, simple and summery cake with sweet strawberries and creamy frosting.
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
  1. 125g softened butter
  2. 125g self raising flour
  3. 125g caster sugar
  4. 1tsp baking powder
  5. pinch of salt
  6. 2 eggs, at room temperature
  7. splash of vanilla
  8. 50g strawberries, finely diced
  1. Preheat the oven to 180 degrees C (160 deg C fan). Line an 8 x 8 inch square pan with greaseproof paper, set aside.
  2. To a large bowl, add everything apart from the strawberries. Beat together for about a minute with electric hand beaters, until well mixed and smooth. Fold in the strawberries.
  3. Pour the batter in to the prepared cake tin and smooth out. Bake for 30 minutes until golden bowl and a skewer inserted in to the centre comes out clean.
  4. Allow to cool for 10 minutes in the tin before turning out on to a wire rack to cool completely.
  5. Once cool, slice in to 9 squares and top with cream cheese frosting (recipe link above).
  1. Sugarpaste flower is optional, but if you are feeling adventurous there will be a post tomorrow featuring an in-depth tutorial on how to create them!
Adapted from Mary Berry's Cookery Course
Ever So Sweet Blog