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Strawberry Lemon Mini Layer Cakes

Strawberry Lemon Mini Layer Cakes –

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  • Author: INAYA
  • Total Time: 45 minutes
  • Yield: 6 mini layer cakes 1x
  • Diet: Vegetarian

Description

These Strawberry Lemon Mini Layer Cakes are soft, fluffy, and bursting with fresh strawberry sweetness and bright lemon flavor. Perfect for spring gatherings, birthdays, brunches, or afternoon tea, these adorable mini cakes are layered with homemade strawberry filling and creamy lemon frosting. Every bite tastes light, fresh, and beautifully balanced between sweet and citrusy.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1 cup fresh strawberries, finely chopped
  • 1 cup strawberry jam (for filling)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 tablespoon lemon zest (for frosting)
  • 2 tablespoons heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C) and grease mini cake pans or line a muffin tin with parchment circles.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
  5. Alternate adding dry ingredients and buttermilk, mixing until just combined.
  6. Fold in chopped strawberries gently.
  7. Divide batter evenly into pans and bake for 18–22 minutes or until a toothpick comes out clean.
  8. Let cakes cool completely before assembling.
  9. For the frosting, beat butter until creamy, then gradually add powdered sugar.
  10. Mix in lemon juice, lemon zest, and heavy cream until smooth and fluffy.
  11. Slice mini cakes horizontally, spread strawberry jam between layers, then frost the tops and sides.
  12. Decorate with fresh strawberries or lemon zest before serving.

Notes

For extra strawberry flavor, add a thin layer of fresh strawberry slices between cake layers. Store cakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. You can substitute Greek yogurt for buttermilk if needed. These mini cakes also freeze beautifully without frosting for up to 2 months.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: B
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 420
  • Sugar: 38g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg

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Find it online: https://www.recipesin.com/strawberry-lemon-mini-layer-cakes/