Description:
Mini Strawberry Runny Cake is a delightful, individual-sized treat with a perfect balance of tender cake and sweet, runny strawberry filling.
The texture is a blend of a light sponge and a luscious, gooey center, making each bite an irresistible combination of sweetness and fruitiness.
This cake is ideal for parties, gatherings, or as a special dessert for any occasion.
Ingredients:
For the Cake:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/2 cup milk
For the Strawberry Filling:
1 cup fresh strawberries, chopped
1/4 cup sugar
1 tbsp cornstarch
1 tbsp lemon juice
For Garnish (optional):
Fresh strawberries
Powdered sugar
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a muffin tin or small ramekins (depending on the size you want).
Prepare the Strawberry Filling:
In a saucepan, combine the chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down into a soft, syrupy consistency. Remove from heat and let cool.
Make the Cake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the melted butter, eggs, vanilla extract, and milk. Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
Assemble the Mini Cakes:
Spoon a small amount of cake batter into each muffin cup or ramekin (about 1-2 tbsp). Add a spoonful of the cooled strawberry filling on top of the batter, then cover with a little more cake batter.
Bake:
Bake the cakes for about 20-25 minutes or until a toothpick inserted into the center comes out clean (the strawberry filling might still be a bit runny, but the cake should be set).
Cool and Serve:
Let the cakes cool for a few minutes before carefully removing them from the tin. Garnish with fresh strawberries and a dusting of powdered sugar if desired.
Tips:
Use Fresh Strawberries: Fresh strawberries provide the best flavor, but frozen strawberries can also be used—just make sure to thaw and drain them before cooking.
Don’t Overmix the Batter: When mixing the wet and dry ingredients, stop as soon as everything is combined to keep the cake tender.
Adjust Sweetness: If your strawberries are especially sweet, you can reduce the sugar in the filling to suit your taste.
Let It Cool: Allow the cakes to cool for a few minutes before serving to avoid the filling being too runny.
Variations:
Other Fruits: Swap the strawberries for other fruits such as raspberries, blueberries, or blackberries for a different flavor profile.
Chocolate Twist: Add a handful of chocolate chips to the batter for a fun chocolate-strawberry combo.
Vegan Version: Replace the eggs with a flax egg and use a plant-based butter and milk to make the cake vegan-friendly.
Corrections:
Runny Cake: If the filling is too runny after baking, reduce the amount of milk in the cake batter or add a bit more cornstarch to the strawberry filling.
Crumbly Cake: If the cake crumbles, check your measurements and ensure the batter isn’t overmixed. You may also want to reduce the oven temperature slightly if the cakes are getting too dry.
Enjoy!
Now you’re all set to indulge in these mini strawberry runny cakes. Perfect for a cozy dessert or to impress at a gathering, they’re sure to be a hit! Enjoy the sweet, tangy strawberry burst in every bite!