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Mini Strawberry Cake

Mini Strawberry Cake Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.