Thursday, October 1

Mini Strawberry Sandwich Cakes

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Mini Strawberry Sandwich Cakes Recipe

By Tammy Algood Published: April 1, 2016

  • Yield: 12 sandwich cakes



  1. Preheat the oven to 350 degrees. Line the base of each cup in a 12 muffin pan with nonstick baking parchment and butter the sides. In the bowl of an electric mixer, cream the butter and sugar 2 minutes. Add the eggs one at a time and add the extract. In a small bowl, combine the flour and baking powder. Stir into the butter mixture and add the water.
  2. With a small scoop, evenly divide the mixture among the 12 muffin cups. Bake 10-12 minutes or until the cakes feel springy to the touch. Cool on a wire rack before removing from the tin.
  3. Meanwhile, place half of the whipped cream in a pastry bag. Place the remaining cream in a mixing bowl and add three-fourths of the strawberries and mint. Mix well.
  4. To assemble: Slice the cakes in half horizontally and set aside the tops. Spread the strawberry cream liberally on each of the remaining slices. Replace the tops and pipe a rosette of cream on top of each cake. Top with the remaining strawberries and mint. Refrigerate until ready to serve.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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