I had some beautiful strawberries that we got at the farmer’s market with Jake a few weekends ago, and I knew I wanted to bake something other than muffins. Jake’s mom Bev, has given us so many boxes of kitchen goodies, including a Wilton Aluminum 9-Cavity Petite Loaf Pan so I knew this would be a good recipe to try them with. Thank you Bev!
From some other recipe I had two egg whites remaining, and since I was changing a bit of the recipe… why not add them to make a fluffier and lighter cake! I chopped half a pound of strawberries and some other I halved them and placed them on top of the batter like Helga did before on the Strawberry Cake recipe I based this one on. The halved strawberries sunk but made the mini cakes perfect for strawberry shortcakes. This cakes are good for at least three days, so you can make them ahead before a summer gathering! An extra tip: you can also make them as cupcakes too!
Mini Strawberry Shortcakes
Recipe adapted from Martha Stewart
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
2 egg whites
1/2 cup milk
1 teaspoon pure vanilla extract
1 1/2 pound strawberries, chopped
- Preheat oven to 350 degrees. Butter and flour two 9-Cavity Petite Loaf Pan.
- Sift flour, baking powder, and salt together into a medium bowl.
- Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
- Reduce speed to medium-low; mix in egg, egg whites, milk, and vanilla.
- Reduce speed to low; gradually mix in flour mixture.
- Fold in 1 pound of chopped strawberries.
- Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible.
- Bake cakes 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown, about 1 hour, until a toothpick comes out clean.
- Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
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