Mini Strawberry Cloud Cakes

Name: Mini Strawberry Cloud Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 2 large eggs; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1 cup fresh strawberries, sliced

Highlighted under: Baking & Desserts

When I first tried making Mini Strawberry Cloud Cakes, I was captivated by their delicate texture and vibrant flavor. These bite-sized desserts are a delightful blend of fluffy cake and sweet strawberries, making them the perfect treat for any occasion. I love how easy it is to whip them up, especially during strawberry season. There’s something magical about serving these charming little cakes that never fails to impress my friends and family. They're light, flavorful, and entirely satisfying!

Created by

Ella

Last updated on 2026-01-18T12:54:27.804Z

Creating these Mini Strawberry Cloud Cakes became a delightful experience for me, especially as I experimented with various toppings and flavor combinations. The combination of whipped cream with fresh strawberries adds a touch of elegance that transforms any gathering into a celebration. One tip I found useful is to serve them chilled—this enhances their lightness and makes each bite even more refreshing.

While preparing the batter, I noticed that gently folding the ingredients instead of mixing vigorously resulted in a fluffier texture that truly embodies the 'cloud' aspect of these cakes. Each bite feels like a burst of spring, making them an ideal dessert for brunches or summer parties.

        Why You Will Love These Mini Strawberry Cloud Cakes
        Light and airy texture that melts in your mouth
Bursting with fresh strawberry flavor
Perfect for casual gatherings or elegant occasions
Quick and easy to prepare, making them a breeze for any host

      

Mastering the Mini Cloud Cake Texture

Achieving the perfect airy texture in these Mini Strawberry Cloud Cakes hinges on the folding technique when combining wet and dry ingredients. You want to be gentle to avoid deflating the batter. Use a spatula to fold the flour mixture into the wet ingredients until just combined, leaving some small flour streaks. Overmixing will result in denser cakes, so keep an eye on this step. When done correctly, the batter should be thick yet light, ready to create those lovely little cloud-like cakes.

The choice of all-purpose flour is crucial here. It provides just the right amount of structure without making the cakes too heavy. If you're looking for a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for the best consistency. Additionally, the butter should be melted but not too hot; otherwise, you risk scrambling the eggs when mixing.

Whipped Cream and Fruit Topping Techniques

Whipping the cream to the right consistency is key to topping these cloud cakes beautifully. I recommend using a chilled bowl and beaters to enhance the whipping process. Start on a low speed to combine the ingredients, gradually increasing to medium-high. The cream should be whipped until soft peaks form, which will hold up well against the moist cake. This step usually takes about 3-5 minutes, and it's important to watch closely to avoid overwhipping, which turns it grainy.

For a touch of extra flavor in your whipped cream, consider infusing it with lemon zest or a splash of liqueur, like amaretto or Grand Marnier, adding depth to the final presentation. When layering, pile the whipped cream high for a luxurious look and top generously with fresh strawberries. They not only provide a burst of flavor but also bring a vibrant pop of color, making your cakes as visually appealing as they are delicious.

Storage and Serving Suggestions

These Mini Strawberry Cloud Cakes are best enjoyed fresh, but they can be made ahead of time. If you're prepping them for an event, bake the cakes a day in advance and store them in an airtight container at room temperature. Topping them right before serving ensures that the whipped cream maintains its fluffy texture and the strawberries stay fresh. If you have leftover cakes, they can be kept plain in the fridge for up to three days, ensuring they stay moist.

For a delightful twist, consider adding a layer of chocolate ganache or a flavored syrup drizzled over the top. You could also switch things up seasonally by using different fruits—raspberries or blueberries can give this recipe a fresh perspective. Feel free to experiment with other extracts like almond or coconut for unique flavor profiles. No matter which variation you choose, these delightful cakes are sure to be a crowd-pleaser!

Ingredients

To make your Mini Strawberry Cloud Cakes, gather the following ingredients:

For the Mini Cakes

1 cup all-purpose flour
1/2 cup sugar
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt

For the Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced

Make sure all the ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your delightful Mini Strawberry Cloud Cakes:

Preheat Oven

Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners.

Mix Dry Ingredients

In a bowl, whisk together the flour, sugar, baking powder, and salt.

Combine Wet Ingredients

In another bowl, beat the eggs, then add melted butter and vanilla extract. Mix well.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, folding gently until combined.

Bake the Cakes

Spoon the batter into the prepared mini muffin pan and fill each cup about 2/3 full. Bake for 15 minutes or until a toothpick comes out clean.

Cool and Prepare Topping

Allow the cakes to cool completely before topping. Whip the cream with powdered sugar and vanilla extract until soft peaks form.

Assemble

Top each cooled cake with a dollop of whipped cream and sliced strawberries. Serve chilled.

Enjoy your delicious Mini Strawberry Cloud Cakes!

Pro Tips

For added flavor, consider drizzling some chocolate sauce over the whipped cream before serving. You can also replace strawberries with other fresh fruits, such as blueberries or raspberries, for a fun twist!

Ingredient Tips

The unsalted butter in this recipe plays a vital role not only in flavor but also in the cake's moisture content. If you're looking to lighten the recipe, you can substitute half of the butter with unsweetened applesauce, which adds moisture without the added fat. Just remember that this may slightly alter the texture, making it a bit denser but still delicious.

The type of strawberries you use can impact the flavor significantly. For maximum sweetness and juiciness, choose ripe, in-season strawberries. When selecting, look for bright red berries without any white or green spots. If fresh strawberries aren't available, you could also use thawed frozen ones; just make sure to drain excess moisture before topping to prevent sogginess on the cakes.

Troubleshooting Common Issues

If your cakes come out dense, it often indicates that the batter was overmixed. Always be gentle when incorporating the dry ingredients. If you notice the centers sinking after baking, it could be due to underbaking. Ensure your cakes are baked until a toothpick comes out clean—this usually takes about 15 minutes, but keep an eye on them as oven temperatures can vary.

If your whipped cream isn't holding its shape when you serve, it might not have been whipped enough or could be served too warm. Make sure to chill all your utensils and the cream before whipping. If you're seeking stability for a longer period, consider adding a stabilizer such as gelatin or cornstarch to your whipped cream before whipping.

Scaling the Recipe

This recipe can easily be scaled up for larger gatherings. If you're serving a crowd, simply double or triple the ingredient amounts and use additional mini muffin pans. Remember to keep an eye on the baking time, as larger batches may require a tad more time in the oven, or you could choose to bake in batches.

On the other hand, if you're looking to make a smaller batch, this recipe can be halved without compromising the texture and flavor. Use an egg separator to accurately measure half an egg if necessary, or whip the egg and use only half of the mixture. These little changes ensure that nothing goes to waste while still delivering scrumptious mini cakes!

Questions About Recipes

→ Can I make these cakes ahead of time?

Yes! You can bake the cakes a day in advance and store them in an airtight container. Assemble them just before serving.

→ What can I substitute for whipped cream?

You can use Greek yogurt or a dairy-free whipped topping if you're looking for a lighter or dairy-free alternative.

→ How do I store leftover cakes?

Store any leftover cakes in an airtight container in the refrigerator for up to three days.

→ Can I freeze these cakes?

Yes, you can freeze the mini cakes, but it's best to freeze them without the topping. Thaw and top with whipped cream and strawberries when ready to serve.