One Bowl Mini Strawberry Cake (So Moist, 6-Inch)

This one bowl mini strawberry cake is the small batch dessert you’ll come back to every spring. It bakes up moist and tender in a 6-inch pan, loaded with fresh strawberry bits.

No mixer, no layers, just a simple vanilla cake that lets the berries shine.

What Makes This Mini Cake So Tender

The yogurt keeps the crumb soft and tangy, while the strawberries create little jammy pockets as they bake. It’s the kind of cake that tastes even better the next day.

I love that it’s just enough for two (or four modest slices) without leaving a towering layer cake to finish.

Ingredients

• 1 cup all-purpose flour: spooned and leveled
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup plain yogurt: whole milk for the creamiest texture
• 1 large egg: at room temperature
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• 3/4 cup diced fresh strawberries: about 4 oz, cut into small pieces
• Confectioners’ sugar: for dusting

Variations / Substitutions

• Dairy-free: swap the yogurt for full-fat coconut yogurt and the butter for melted coconut oil.
• Add lemon zest: stir 1 tsp finely grated zest into the wet ingredients for a bright, floral note.
• Swap half the strawberries for raspberries: the tartness cuts through the sweetness and adds another layer of flavor.

If you like this, try my Mini Lemon Pound Cake.

How to Make One Bowl Mini Strawberry Cake

Step 1: Mix the Dry Ingredients

Heat the oven to 350°F (175°C) and line a 6-inch round pan with parchment. Whisk the 1 cup flour, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt in a large bowl until no lumps remain.

The mixture will look pale and uniform. A quick whisk now means less stirring later, which keeps the cake tender.

Step 2: Whisk the Wet Ingredients

Pour the 1/2 cup yogurt, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla into the same bowl. Whisk everything together until the batter is smooth and glossy, about 30 seconds.

It will feel a little thick, almost like pancake batter. That’s exactly right and means the cake will hold its shape as the berries soften.

Step 3: Fold in the Strawberries

Scatter the 3/4 cup diced strawberries over the batter and fold them in with a rubber spatula. Stop as soon as the berries are evenly distributed, no more than a few turns.

You’ll see pink streaks where the juice meets the batter. Overmixing at this stage can make the crumb dense, so a light hand pays off.

Step 4: Bake the Cake

Scrape the batter into the prepared pan and smooth the top. Slide it into the oven and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.

The top will be lightly golden and spring back when you press it gently. The strawberries will have softened and released their juices, creating little pink pockets throughout the crumb.

Step 5: Dust and Serve

Let the cake cool in the pan for 10 minutes, then lift it out using the parchment and set it on a wire rack to cool completely. Dust generously with confectioners’ sugar right before slicing.

The cake slumps just a little as it cools, which gives the top a soft, rustic look. Serve it while the sugar is still snowy white.

A Few Notes for the Tenderest Mini Cake

• Room temperature ingredients matter here, a cold egg or yogurt can seize the melted butter and make the batter lumpy.
• The fewer stirs after the flour hits the wet mix, the softer the cake turns out. Fold just until the streaks disappear.
• If you use frozen strawberries, keep them frozen and toss them with a teaspoon of extra flour before folding.
• This cake is done when the top feels set and a toothpick comes out with a few moist crumbs, not wet batter.
• Cool it completely before dusting, or the sugar will melt into a sticky film.

Bake time by pan size:

Keeping the Cake Fresh

• Refrigerate: store wrapped in the fridge for up to 5 days. Let it come to room temperature before serving, the crumb softens and the berry flavor blooms.

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Do not thaw them, and toss them with a little extra flour before folding. The bake time may need 2 to 3 extra minutes.

Can I make this gluten-free?

You can swap in a 1-to-1 gluten-free baking flour blend. The crumb will be a touch more fragile, but it still works.

Why did my strawberries sink to the bottom?

If the batter is very thin or the pieces are too large, they tend to fall. Cutting them small and folding them into thick batter right before baking helps.

Can I double the recipe?

Yes. Divide the batter between two 6-inch pans or use an 8-inch round pan and add 5 to 8 minutes to the bake time. Keep an eye on the color.

Mini Strawberry Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup plain yogurt
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 3/4 cup diced fresh strawberries
• Confectioners’ sugar, for dusting

Method

 

1. Heat oven to 350°F (175°C). Line a 6-inch round pan with parchment. Whisk flour, sugar, baking powder, and salt in a large bowl.
2. Add yogurt, egg, melted butter, and vanilla to the dry ingredients. Whisk until smooth.
3. Fold in the diced strawberries with a spatula until just combined.
4. Scrape batter into the prepared pan and bake 25 to 30 minutes, until a toothpick comes out clean.
5. Cool in the pan 10 minutes, then transfer to a rack to cool completely. Dust with confectioners’ sugar and serve.

Notes

The cake keeps well at room temperature for up to 2 days, or refrigerated for 5. Let it come to room temperature before serving for the best flavor.