Mini Strawberry Pound Cake Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Lightly grease 6 (4- to 5-ounce) mini loaf pans or a 6-cup muffin tin, then line bottoms with parchment rounds or lightly flour to ensure easy release.

Measure and bring butter and eggs to room temperature (butter should be soft enough to press easily; eggs should not be cold) for even mixing.

Hull and quarter the fresh strawberries. Place them in a small bowl and toss with 1 tablespoon granulated sugar and 1/2 teaspoon lemon juice. Let macerate at room temperature for 10–15 minutes while you make the batter. Reserve any juices that accumulate.

After macerating, roughly chop half of the strawberries into smaller pieces (about 1/4-inch) to fold into the batter; reserve the remaining quarters for topping each finished mini cake.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar on medium speed for 3–4 minutes, until light and fluffy and the sugar has started to dissolve.

Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in 1 teaspoon vanilla extract.

With the mixer on low, add the dry ingredients in three additions alternating with 1/4 cup whole milk in two additions (dry, milk, dry, milk, dry). Mix just until combined — stop as soon as there are no visible streaks of flour to avoid overworking the batter.

Fold in the roughly chopped macerated strawberries and any reserved juices gently with a rubber spatula so the batter becomes faintly pink and the fruit is distributed but not crushed.

Divide the batter evenly among the prepared mini pans, filling each about 2/3 full (use a small cookie scoop or two spoons for even distribution). Smooth tops with a spatula.

Bake in the preheated 350°F (175°C) oven for 18–24 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs (avoid fully dry). Rotate pans halfway through baking for even color.

Let the mini cakes cool in the pans on a wire rack for 8–10 minutes, then carefully invert onto the rack to cool completely (about 30–40 minutes total cooling). If using a muffin tin, run a knife around the edges before inverting.

While cakes cool, chill a medium mixing bowl and beaters in the freezer for 5–10 minutes (optional for better whipped cream). Pour 3/4 cup cold heavy cream into the chilled bowl, add 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract.

Whip the cream on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip; stop when peaks hold shape but are still smooth.

To assemble: place each cooled mini pound cake on a serving plate. Spoon or pipe a dollop (about 2 tablespoons) of whipped cream onto each cake, top with a macerated strawberry quarter, and drizzle a little of the reserved strawberry juice if desired.

Dust each cake lightly with powdered sugar and garnish with a small mint leaf if using.

Store assembled cakes in the refrigerator and consume within 24 hours for best texture (whipped cream will soften the cake if stored longer). Unassembled mini cakes (without whipped cream) can be wrapped tightly and kept at room temperature for up to 2 days or frozen for up to 1 month.