After a long day spent juggling work and life’s little surprises, the idea of indulging in a sweet treat often lingers in my mind. That’s where this Small Batch Strawberry Cake comes in, perfect for those moments when you crave something delightful but don’t want to overcommit. Just imagine pulling this tender, fluffy cake from the oven, the warm aroma of vanilla mingling with bright strawberries filling your kitchen, making it feel like a cozy hug from the inside out.
What I love about this cake is its simplicity and elegance—despite its humble ingredients, each slice delivers a burst of flavor that feels wonderfully indulgent. Picture this: you have a few fresh strawberries on hand, a desire for something homemade, and just enough time to whip up an enchanting dessert that brings smiles to everyone at the table. Whether for a quiet evening at home or a small gathering with friends, this Small Batch Strawberry Cake is sure to be a crowd-pleaser. Let’s dive into the recipe and make something truly special together!
Why is Small Batch Strawberry Cake perfect for you?
Simplicity: This recipe is quick and easy, perfect for bakers of all levels.
Irresistible aroma: As it bakes, the scent of warm vanilla and fresh strawberries envelops your kitchen, creating a cozy atmosphere.
Crowd-pleaser: With its tender texture and vibrant flavor, it’s bound to impress anyone who takes a bite.
Versatile option: Enjoy it plain, frosted, or garnished with fresh fruit—the choices are endless!
Perfectly portioned: This small batch cake is ideal for those moments when you want dessert without the leftovers lingering around.
For additional ideas on how to elevate this delightful dessert, check out our guide on small batch desserts.
Small Batch Strawberry Cake Ingredients
• This simple recipe requires just a handful of ingredients to make the most delightful Small Batch Strawberry Cake.
For the Cake
- ⅓ cup whole milk – Use at room temperature for better mixing.
- 1 large egg white – Make sure it’s also at room temperature for a fluffier texture.
- ½ teaspoon pure vanilla extract – Enhances the cake’s flavor with a lovely aroma.
- ⅔ cup all-purpose flour – Provides the structure needed for this tender cake.
- ½ cup granulated sugar – This adds sweetness and moisture to the cake.
- 1 teaspoon baking powder – A crucial ingredient for the cake’s lightness.
- ¼ teaspoon kosher salt – Balances the sweetness and enhances all flavors.
- 4 Tablespoons unsalted butter – Use at room temperature for easier incorporation into the batter.
For the Strawberry Buttercream Frosting
- 4 Tablespoons unsalted butter – Softened for smooth blending into the frosting.
- 1 cup confectioners’ sugar, sifted – Adds sweetness and a silky texture to the frosting.
- 1 Tablespoon fresh strawberry puree or strawberry jam – Infuses the frosting with fresh strawberry flavor.
- 1 Tablespoon whole milk – Adjusts the frosting’s consistency to creamy perfection.
For Garnish
- Fresh strawberries – Use to decorate the cake, adding a pop of color and freshness!
How to Make Small Batch Strawberry Cake
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Preheat the Oven: Start by preheating your oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray, then line it with parchment paper, allowing a 2-inch overhang on the long sides for easy removal later. Spray the parchment too!
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Mix Wet Ingredients: In a small bowl, pour the room temperature milk, reserving 1 tablespoon in another bowl. To the milk, add the egg white and vanilla extract, whisking everything together until well combined.
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Combine Dry Ingredients: In your stand mixer bowl, mix the flour, granulated sugar, baking powder, and kosher salt. Beat on low for about 15 seconds, just until blended—this ensures your cake has the perfect light texture!
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Cream the Butter: Add the room temperature butter all at once and mix on low speed for about 3 minutes until the mixture resembles coarse meal. This gives the cake its delightful buttery flavor!
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Add Milk Mixture: Pour in the previously mixed milk, egg white, and vanilla mixture all at once. Increase the mixer speed to medium and beat until the batter is light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
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Incorporate Wet Ingredients: Lower the mixer speed again and add the remaining milk and egg white mixture in two or three additions. Be sure to scrape the bowl after each addition, beating just until combined.
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Pour the Batter: Carefully pour the creamy batter into your prepared loaf pan. Use an offset spatula to smooth the top, ensuring it’s even for a beautiful rise.
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Bake to Perfection: Bake your cake for 25 to 30 minutes. Check for doneness by gently pressing the top—if it bounces back, it’s ready! A toothpick inserted should come out with a few crumbs. Let it cool completely in the pan on a wire rack before frosting.
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Make the Frosting: For the strawberry buttercream, beat the butter in the stand mixer on medium-low for 2 to 3 minutes until soft and creamy. Scrape down the bowl to get an even mix.
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Add Sugar: With the mixer on low, gradually add the sifted confectioners’ sugar. Beat until everything is combined, then scrape the bowl once more.
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Incorporate the Strawberry: Keeping the mixer on low, add the strawberry puree and mix briefly to incorporate. If the frosting seems too dry, add milk a teaspoon at a time until creamy. Once smooth, increase to medium-high speed for 2 to 3 minutes.
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Frost the Cake: Once the cake is cool, use an offset spatula to generously cover the top with strawberry buttercream frosting. Don’t be shy—it’s the best part!
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Serve and Enjoy: Dive in right away for the best taste! You can keep the cake in an airtight container for 1 day, or refrigerate it for up to 2 more days.
Optional: Garnish with fresh strawberries for an elegant touch!
Exact quantities are listed in the recipe card below.
Small Batch Strawberry Cake Variations & Substitutions
Feel free to mix things up and make this delightful cake even more your own with these fun variations!
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Dairy-Free: Substitute the whole milk and butter with coconut milk and vegan butter for a delicious dairy-free treat.
Coconut milk will keep the cake moist, while the vegan butter ensures a rich, buttery flavor that everyone will love. -
Gluten-Free: Swap all-purpose flour for a gluten-free blend to accommodate gluten sensitivities.
This simple change allows you to enjoy the same light and fluffy texture without the gluten! -
Fruit Variations: Use different fruits like raspberries or blueberries to create a new twist on the flavor profile.
Each berry brings its own unique sweetness and tartness that can beautifully transform your cake. -
Lemon Zest Boost: Add a teaspoon of fresh lemon zest to the batter for a bright, zesty flavor.
The citrus notes will elevate the cake and complement the strawberries fantastically, creating a refreshing treat. -
Chocolate Swirl: To satisfy the chocolate lovers, fold in some mini chocolate chips or a swirl of chocolate ganache into the batter before baking.
This delightful combo of chocolate and strawberry is sure to please any palate! -
Spiced Infusion: Sprinkle in a pinch of cinnamon or nutmeg for a warm and cozy flavor twist that makes the cake feel even more indulgent.
These spices bring a depth to the cake that pairs beautifully with the sweetness of strawberries. -
Baked in Cups: For a fun presentation, bake the batter in muffin tins instead of a loaf pan for bite-sized strawberry cakes.
These mini cakes are perfect for parties or to enjoy on-the-go! -
Frosting Flavors: Experiment with frosting by adding a splash of almond extract or a different fruit puree to the buttercream.
This twist on the classic frosting can make each bite an exciting new experience while maintaining that creamy goodness.
How to Store and Freeze Small Batch Strawberry Cake
Room Temperature: Store the cake in an airtight container for up to 1 day to maintain its freshness and texture.
Fridge: If you have leftovers, refrigerate the cake for up to 2 additional days. Be sure to cover it well to prevent it from drying out.
Freezer: For longer storage, wrap slices in plastic wrap and place them in an airtight container or a freezer bag. The cake can be frozen for up to 3 months.
Reheating: Thaw the cake overnight in the fridge, then bring to room temperature before enjoying. A few seconds in the microwave can help warm it if desired.
Expert Tips for Small Batch Strawberry Cake
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Room Temperature Ingredients: Ensure that your milk and egg white are at room temperature for better mixing and a fluffier cake texture.
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Don’t Overmix: When combining the batter, mix just until ingredients are combined. Overmixing can lead to a dense cake instead of a light and airy small batch strawberry cake.
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Proper Cooling: Allow the cake to cool completely before frosting. If you frost while warm, the frosting may melt and slide off, losing that beautiful presentation.
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Check Doneness: Use a toothpick to test for doneness. If it comes out with a few crumbs, your cake is perfectly baked. Too wet means it’s not done yet!
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Frosting Consistency: Adjust the milk in your frosting gradually for the right texture. You want it to be creamy but not overly runny—this ensures your frosting holds its shape beautifully.
Make Ahead Options
These Small Batch Strawberry Cake is ideal for meal prep, making your baking experience not only easier but also more enjoyable! You can prepare the cake batter up to 24 hours in advance by mixing the dry ingredients (flour, sugar, baking powder, salt) and sealing them in an airtight container. The wet ingredients can also be prepared ahead; simply whisk together the room temperature milk, egg white, and vanilla, then cover and refrigerate them overnight. When you’re ready to bake, just combine the mixtures and proceed with the cooking instructions. To maintain quality, avoid frosting the cake until you’re ready to serve, ensuring each bite remains just as delightful! Feel free to refrigerate the frosted cake for up to 2 more days for a last-minute treat that feels fresh and indulgent.
What to Serve with Small Batch Strawberry Cake?
After baking this sweet masterpiece, it’s time to think about delightful companions that elevate your dessert experience.
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Freshly Whipped Cream:
This simple topping adds a luxurious creaminess that complements the strawberries beautifully, providing a light and airy texture. -
Velvety Chocolate Ganache:
Drizzling rich chocolate ganache over the cake infuses it with indulgence, creating a delicious contrast of flavors that berry lovers will adore. -
Fruit Salad Medley:
A colorful mix of seasonal fruits adds refreshing brightness, balancing the sweetness of the cake and enhancing its delightful strawberry notes. -
Lemon Zest Icing Glaze:
A hint of citrus brings a zesty lift to the cake, cutting through its sweetness and leaving you craving more layers of flavor. -
Vanilla Ice Cream:
The cold, creamy indulgence of ice cream alongside warm cake creates a delightful contrast that’s irresistible, making every bite a treat. -
Sparkling Water with Mint:
This refreshing drink, with its bubbly texture and minty notes, cleanses the palate and refreshes between bites of your decadent dessert. -
Chocolate-Dipped Strawberries:
These elegant bites enhance the strawberry experience, adding a touch of romance and decadence that pairs wonderfully with your sweet creation. -
Caramel Sauce:
Drizzling warm caramel over each slice introduces a rich, buttery flavor that harmonizes beautifully with the fresh strawberries. -
Coffee or Tea:
A warm cup of coffee or soothing herbal tea provides a comforting pairing that accentuates the cake’s flavors perfectly, making for a cozy indulgence.
Small Batch Strawberry Cake Recipe FAQs
What ingredients should I use for the freshest taste?
Absolutely! For the best flavor in your Small Batch Strawberry Cake, opt for fresh strawberries that are bright red and firm, with no dark spots or bruising. For the milk and egg white, make sure they are at room temperature. This encourages better mixing and results in a fluffier texture.
How long will my cake stay fresh at room temperature and in the fridge?
Your delicious Small Batch Strawberry Cake will keep well in an airtight container for up to 1 day at room temperature. If there are leftovers, make sure to refrigerate it, and you can enjoy it for up to 2 additional days. Just ensure it’s well covered to maintain moisture.
Can I freeze the Small Batch Strawberry Cake?
Very! To freeze, wrap slices of the cake tightly in plastic wrap and place them in an airtight container or a freezer bag. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge, then bring to room temperature before serving. For a little warm-up, you can gently microwave individual slices for just a few seconds.
What if my cake doesn’t rise properly?
No worries! If your Small Batch Strawberry Cake doesn’t rise, there could be a few reasons. First off, check the freshness of your baking powder; if it’s expired, your cake won’t rise. Make sure to mix just until combined—overmixing can lead to a dense cake. Lastly, ensure your oven temperature is accurate; using an oven thermometer can help avoid surprises!
Are there any allergies to be aware of with this recipe?
Absolutely! This recipe contains dairy (milk and butter) and eggs. If anyone has allergies to these, consider substituting with a plant-based milk (like almond or soy) and a vegan butter replacement. For a sugar alternative, you might try using coconut sugar or a sugar substitute that measures like sugar, keeping in mind the tasting notes will differ slightly.
Deliciously Simple Small Batch Strawberry Cake for Any Occasion
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray, then line it with parchment paper, allowing a 2-inch overhang on the long sides for easy removal later. Spray the parchment too!
- In a small bowl, pour the room temperature milk, reserving 1 tablespoon in another bowl. To the milk, add the egg white and vanilla extract, whisking everything together until well combined.
- In your stand mixer bowl, mix the flour, granulated sugar, baking powder, and kosher salt. Beat on low for about 15 seconds, just until blended—this ensures your cake has the perfect light texture!
- Add the room temperature butter all at once and mix on low speed for about 3 minutes until the mixture resembles coarse meal. This gives the cake its delightful buttery flavor!
- Pour in the previously mixed milk, egg white, and vanilla mixture all at once. Increase the mixer speed to medium and beat until the batter is light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Lower the mixer speed again and add the remaining milk and egg white mixture in two or three additions. Be sure to scrape the bowl after each addition, beating just until combined.
- Carefully pour the creamy batter into your prepared loaf pan. Use an offset spatula to smooth the top, ensuring it’s even for a beautiful rise.
- Bake your cake for 25 to 30 minutes. Check for doneness by gently pressing the top—if it bounces back, it’s ready! A toothpick inserted should come out with a few crumbs. Let it cool completely in the pan on a wire rack before frosting.
- For the strawberry buttercream, beat the butter in the stand mixer on medium-low for 2 to 3 minutes until soft and creamy. Scrape down the bowl to get an even mix.
- With the mixer on low, gradually add the sifted confectioners' sugar. Beat until everything is combined, then scrape the bowl once more.
- Keeping the mixer on low, add the strawberry puree and mix briefly to incorporate. If the frosting seems too dry, add milk a teaspoon at a time until creamy. Once smooth, increase to medium-high speed for 2 to 3 minutes.
- Once the cake is cool, use an offset spatula to generously cover the top with strawberry buttercream frosting. Don’t be shy—it’s the best part!
- Dive in right away for the best taste! You can keep the cake in an airtight container for 1 day, or refrigerate it for up to 2 more days.
- Optional: Garnish with fresh strawberries for an elegant touch!