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Covered Strawberry Mini Cakes Recipe

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4.4 from 13 reviews

  • Author: Chef
  • Total Time: 5 hours 25 minutes (including chilling and assembly time)
  • Yield: 15 mini cakes

Description

These Covered Strawberry Mini Cakes are decadent layered chocolate cakes filled with strawberry buttercream and fresh strawberries, finished with a smooth chocolate ganache drip and topped with chocolate-dipped strawberries. Perfect for serving individual portions with rich flavor and a beautiful presentation, this recipe combines a moist chocolate cake, a light strawberry-infused Swiss meringue buttercream, and the freshness of real strawberries for a stunning dessert.

Ingredients

Chocolate Cake

  • 9 oz unsalted butter (1 cup + 2 TBSP), at room temperature
  • 7 oz granulated sugar (1 cup)
  • 7.5 oz brown sugar (1 cup packed)
  • 3 large eggs, at room temperature
  • 1 TBSP vanilla extract
  • 12 oz buttermilk (1 1/2 cups), at room temperature
  • 6 oz sour cream (3/4 cup), at room temperature
  • 3 TBSP water (can substitute coffee)
  • 11.75 oz all-purpose flour (2 2/3 cups)
  • 4.5 oz unsweetened cocoa powder (1 1/2 cups)
  • 2.25 tsp baking soda
  • 0.75 tsp salt

Strawberry Buttercream

  • 9 large egg whites
  • 14 oz granulated sugar (2 cups)
  • 1 lb unsalted butter (2 cups), soft but still cool
  • 1 TBSP vanilla extract
  • 1/4 tsp salt
  • 2 oz freeze-dried strawberries
  • Pink gel food coloring (Americolor Soft Pink recommended)

Chocolate Ganache

  • 8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped
  • 8 oz heavy cream (1 cup)

Assembly and Garnish

  • 2 cups fresh strawberries, washed and chopped
  • 5 large fresh strawberries (long-stem preferred), washed and dried

Instructions

  1. Prepare the chocolate cake batter: Preheat your oven to 350°F (175°C). Line an 18 x 13-inch rimmed baking sheet with parchment paper and spray with nonstick cooking spray. In a large stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium-high speed for about 5 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  2. Mix dry and wet ingredients: In a separate bowl, whisk together buttermilk, sour cream, and water (or coffee). In another bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. With the mixer on low, add a quarter of the dry mixture to the batter, then add a third of the wet mixture. Continue alternating dry and wet ingredients, finishing with the dry. Stop the mixer before fully incorporated and finish by hand folding with a spatula to ensure even mixing.
  3. Bake the cake: Pour and smooth the batter evenly into the prepared baking sheet. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool completely before cutting or assembling. The cake can be refrigerated or frozen in advance; if frozen, partially thaw before slicing.
  4. Make the strawberry buttercream: Combine egg whites and granulated sugar in a heatproof mixing bowl that fits over a saucepan to create a double boiler. Add an inch of simmering water to the saucepan, place the bowl over it without touching the water, and whisk frequently until the mixture is hot to touch and sugar dissolved (no grittiness when rubbed between fingers). Remove from heat.
  5. Whip meringue and add butter: Using a stand mixer fitted with a whisk attachment, beat the warm egg white mixture on medium-high until it forms a shiny, stiff meringue and cools to room temperature, about 15-20 minutes. Reduce speed to medium-low and gradually add softened butter one tablespoon at a time, allowing it to incorporate before adding more. Mixture may curdle but will come together when all butter is added. Once smooth and fluffy, add vanilla extract and salt, and beat to combine.
  6. Add strawberry powder and color: Pulverize freeze-dried strawberries into a fine powder using a food processor. Mix the powder into the buttercream on low speed until well combined. Add pink gel food coloring as desired to deepen the color. The buttercream can be stored at room temperature if used the same day or refrigerated; re-whip if chilled before use.
  7. Prepare the chocolate ganache: Place finely chopped semi-sweet chocolate in a medium bowl. Heat heavy cream in a small saucepan over medium heat until simmering with bubbles around the edges, not boiling. Pour hot cream over chopped chocolate and let sit for 1 minute. Gently whisk until smooth and shiny. Cover and refrigerate if not using immediately; gently reheat to return to fluid consistency.
  8. Assemble the mini cakes: Use a 3 1/2-inch round cutter to cut 15 rounds from the cooled cake sheet. Also cut five cardboard rounds of the same size for support. Place a cake round on each cardboard circle and spread a layer of strawberry buttercream on top. Sprinkle chopped fresh strawberries evenly over frosting and gently press them in. Add a second cake round, spread another frosting layer, and top with a third cake round.
  9. Apply crumb coat: Spread a thin layer of buttercream over the top and sides of each cake to lock in crumbs. The coat should look rough and imperfect. Chill cakes on a baking sheet in the refrigerator for at least 1 hour to firm the frosting.
  10. Finish frosting layers: If necessary, whip the buttercream until smooth and creamy again. Spread a thicker final layer of frosting over the crumb coat, smoothing the sides with a metal offset spatula dipped in hot water between strokes for a clean finish. Chill cakes again for at least 1 hour to set the frosting fully before ganache application.
  11. Add ganache drip: Warm ganache to a pourable consistency and transfer to a spouted measuring cup. Pour ganache over the top of each cake, nudging it with an offset spatula to encourage drips down the sides evenly around the cake. Repeat until all cakes are coated with a glossy ganache drip.
  12. Chocolate-dip strawberries and garnish: Insert a wooden skewer through each cake center sticking up about 3/4 inch to support the strawberry toppers. Wash and dry the large strawberries completely. Dip each strawberry into ganache until nearly covered, let excess drip back into bowl, then prop upright on the skewer atop the mini cake. Repeat for all cakes.
  13. Chill before serving: Refrigerate the assembled cakes briefly for about 20 minutes until ganache is set. Serve the mini cakes close to room temperature for optimal flavor and texture.
  14. Storage: Store leftover cakes in the refrigerator for up to 5 days. Due to the fresh strawberry layers, do not leave the cakes at room temperature overnight.

Notes

  • Ensure all dairy ingredients (butter, eggs, sour cream, buttermilk) are at room temperature for best mixing and texture.
  • Freeze-dried strawberries add concentrated flavor without extra moisture; do not substitute with fresh in the buttercream.
  • When making the Swiss meringue buttercream, patience is key; beating until fully cooled prevents the butter from breaking.
  • The crumb coat is essential to a neat final cake; chilling between frosting layers helps in smoother application.
  • Using a metal offset spatula warmed under hot water is a professional technique to achieve smooth frosting surfaces.
  • The wooden skewer prevents the strawberry toppers from tipping and makes the presentation stable.
  • Cake layers can be made in advance and frozen; thaw before slicing and assembling for ease.
  • For best taste, serve mini cakes slightly chilled but close to room temperature.
  • Ganache can be prepared up to a week ahead and reheated gently as needed for the drip.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/covered-strawberry-mini-cakes-recipe/