Petite Strawberry and Cream Cake
This elegant mini layer cake features a light-as-air vanilla sponge filled with a luscious chantilly cream and macerated fresh strawberries. Perfectly sized for a small gathering or a romantic date night dessert.
Ingredients
Ingredients
- 2 large eggs at room temperature
- 0.5 cup granulated sugar divided
- 0.5 cup cake flour sifted
- 0.5 tsp baking powder
- 1 cup fresh strawberries hulled and sliced
- 1 cup heavy whipping cream chilled
- 1 tsp pure vanilla extract
- 2 tbsp powdered sugar for the cream
- 1 tbsp unsalted butter melted and cooled
Notes
For the best texture, serve the cake within 4 hours of assembly. Store leftovers in an airtight container in the refrigerator for up to 2 days. You can substitute cake flour with all-purpose flour minus 1 tablespoon, replaced with 1 tablespoon of cornstarch.