John Myers
Strawberry Cakes
The perfect strawberry cakes recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces; for silicone mini cake molds:
- 12 small Strawberries
- 175 g Butter
- 175 g Sugar
- 1 pinch Salt
- 1 packet Vanilla sugar
- 4 Eggs size M
- 300 g Wheat flour type 405 or 550
- 1 packet Baking powder
- 75 g Natural yoghurt
- 100 g Powdered sugar
- 2 tsp Lemon juice
- Grease 12 small, rectangular silicone molds (approx. 6 x 9.5 cm, small box cake molds) and dust with flour, refrigerate briefly. Preheat the oven to 175 ° C (top / bottom heat), circulating air is less suitable, otherwise the cakes will dry out slightly.
- Cut the strawberries in half. Mix the butter, sugar, salt and vanilla sugar until creamy. Stir in the eggs one at a time. Mix the flour and baking powder and briefly stir in alternately with yogurt.
- Distribute the dough evenly in the molds and cover each with 2 half strawberries – with the tips towards the center.
- Place the molds on a wire rack and bake in the preheated oven on the middle rack for about 30 minutes. Take out of the oven and let rest on the wire rack for about 15-20 minutes. Then carefully tumble out of the molds and let them cool.
- Mix powdered sugar with lemon juice and decorate the cakes with it.
- Tip 6: You can use dark chocolate or couverture instead of icing sugar.
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