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Mini Strawberry Cakes with Buttercream and Jelly
Mini Strawberry Cakes with Buttercream and Jelly is a cake built around granulated sugar, all-purpose flour and baking powder, from CakeAcake, ready in 2 hours.
From YouTube · Jan 30, 2026
Mini Strawberry Cakes with Buttercream and Jelly is a cake built around granulated sugar, all-purpose flour and baking powder, from CakeAcake, ready in 2 hours.
50 min
Prep time
20 min
Cook time
2 hrs
Total time
8 mini cakes
Yield
Ingredients
16 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving180 kcal
- Fat
- 10g
- Carbs
- 20g
- Protein
- 2g
Whole recipe (12 servings): 2160 kcal
- [Sponge] 3 large eggs
- [Sponge] 150 g granulated sugar
- [Sponge] 150 g all-purpose flour
- [Sponge] 1 teaspoon baking powder
- [Sponge] 1 teaspoon vanilla extract
- [Sponge] 60 ml milk
- [Strawberry filling] 250 g strawberries, fresh or frozen
- [Strawberry filling] 60 g granulated sugar
- [Strawberry filling] 1 tablespoon lemon juice
- [Strawberry filling] 1 tablespoon cornstarch mixed with 1 tablespoon water
- [Buttercream] 115 g unsalted butter, softened
- [Buttercream] 240 g powdered sugar
- [Buttercream] 1 teaspoon vanilla extract
- [Buttercream] 1–2 tablespoons cream or milk
- [Coating] 250 g milk or dark chocolate
- Prepared modeling chocolate or fondant roses, optional
Method
15 steps- Preheat the oven to 350°F (175°C). Line a 9 x 13-inch shallow cake pan.
- Whisk the eggs and sugar until thick, pale and increased in volume.
- Fold in the vanilla, milk, sifted flour and baking powder.
- Spread the batter evenly in the prepared pan.
- Bake for 15–20 minutes, until lightly golden and springy.
- Cool completely.
- For the filling, place the strawberries, sugar and lemon juice in a saucepan.
- Cook for 5–8 minutes, crushing the berries as they soften.
- Stir in the cornstarch mixture and cook until thickened. Cool completely.
- Cut an even number of small cake rounds or squares from the sponge.
- Sandwich pairs together with strawberry filling.
- Chill the assembled mini cakes for 20 minutes.
- Melt the chocolate and dip or coat the cakes. Allow the coating to set.
- Beat the butter until creamy, then gradually beat in the powdered sugar, vanilla and enough cream to make a pipeable buttercream.
- Pipe buttercream onto the mini cakes and decorate with modeling-chocolate roses if desired.
Recipe notes
Helpful tips
- This complete ChefScribe recipe is inspired by the source presentation because the original extraction omitted the cake and buttercream formulas.
- Chilling the assembled cakes makes them easier to coat in chocolate.
Storage
Refrigerate in an airtight container for up to 3 days.
Additional tips
- ChefScribe editorial reconstruction inspired by the original video.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 180 calories
Fat: 10 g · Carbs: 20 g · Protein: 2 g
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