Description
Bright and zesty Strawberry Lemon Mini Layer Cakes with tender lemon layers and creamy strawberry filling. Perfect for small celebrations or afternoon tea.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) sugar
- 2 eggs
- Zest of 2 lemons
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120g) butter (filling)
- 2 cups (240g) powdered sugar
- 1/3 cup mashed strawberries
- 1 teaspoon vanilla (filling)
- Pinch of salt
Instructions
- Preheat oven to 180°C and prepare mini pans.
- Whisk dry ingredients and set aside.
- Cream butter and sugar; add eggs, lemon zest, juice, and vanilla.
- Alternate adding dry ingredients and buttermilk.
- Divide batter into pans; bake 15–18 minutes.
- Cool slightly and brush with lemon syrup.
- Beat filling ingredients until smooth. Chill if needed.
- Assemble cakes with filling between layers. Frost and garnish.
Notes
Brush with lemon syrup for moist layers. Chill filling for easy spreading. Can substitute fresh strawberries with raspberries.
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg