Mini Pound Cakes With Strawberry Glaze Recipes

MINI POUND CAKES WITH STRAWBERRY GLAZE

Steps:

• Preheat oven to 350 degrees and grease a mini bundt cake pan (or pans) with nonstick spray.
• In a medium bowl, whisk together flour, baking powder & salt. Combine well and then set aside.
• In a separate bowl, mix together butter and sugar until smooth. Add in the eggs, one at a time, until well combined. Add sour cream and vanilla and beat until the entire batter is mixed.
• Add the flour mixture to the egg blend and combine together, mix thoroughly.
• Spoon out batter into bundt cake pan(s), about ¾ - ⅘ full.
• Place cake pan inside the oven and bake for 18-20 minutes or until the tops of the cake(s) are golden brown.
• When cooking time is complete, remove pan from the oven and allow cakes to cool on top of a cooling rack.
• While cakes are cooling, prepare the strawberry glaze. In a small bow, combine strawberry slices with the sugar. Crush strawberries until the mixture is smooth and running. Add in the powdered sugar and whipping cream. Mix thoroughly until well combined.
• When cakes have reached room temperature, spoon or pour out the glaze over each cake.
• Top with sprinkles and serve immediately.
• Notes:
• If cakes are cooked well above the surface of the pan, feel free to use a bread knife to saw off excess cake. This recipe works best if the bottoms of the mini cakes are flush with the pan before placing them on the cooling rack.
• To reach optimal consistency for the strawberry glaze, using a food processor can speed up the process of crushing and liquefying the strawberries.
• Top with sprinkles.
• Pairs great with whip cream!

STRAWBERRY GLAZED POUND CAKE

Steps:

• Preheat your oven to 350 F degrees. Spray a 10 or 12 cup Bundt pan with cooking spray and set aside.
• In a medium size bowl, combine the flour, baking powder, baking soda and salt. Set aside.
• In the bowl of your mixer beat together the butter, sugar and vegetable oil on medium speed until light and fluffy. Add the eggs and mix for another 30 seconds or until well incorporated. Add the vanilla, lemon zest, lemon juice, sour cream, milk and continue mixing until everything is well incorporated.
• Add the flour mixture to the mixer bowl and mix until all the flour is well incorporated into the batter.
• Pour the batter into the prepared bundt pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center of the cake comes out clean.
• Cool the cake for 15 minutes before removing from pan, then continue cooling on a wire rack or serving plate.
• While the cake is baking, prepare the strawberry glaze. In a saucepan, add all the strawberry glaze ingredients, and bring to a boil over medium heat. Reduce the heat, to medium low and continue cooking for another 5 minutes, until the sauce thickens. Pour the strawberry mixture into a blender and blend until smooth.
• Let the glaze cool completely before drizzling over the cake. If you like you can top the pound cake with additional strawberries.

MINI STRAWBERRY PRINCESS CAKES

Steps:

• For the princess cakes: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease a quarter-sheet pan and line with parchment paper. Set aside.
• In a medium bowl, whisk together the flours, salt, baking powder and baking soda.
• In a separate large bowl, use an electric or stand mixer to beat the butter with the granulated sugar until light and fluffy, 3 to 5 minutes. Add the egg, vanilla and almond extract and beat well. Add a third of the dry ingredients to the butter mixture and mix until just combined. Add a third of the buttermilk. Repeat with another third of each, and then the final third, mixing until just combined.
• Spread the batter out evenly in the quarter-sheet pan and bake until a toothpick inserted in the center comes out clean. Begin checking for doneness at 18 minutes.
• Let the cake cool fully in the pan (the cake can be made in advance and frozen).
• For the whipped cream: In a large bowl or the bowl of a stand mixer, combine the heavy cream, powdered sugar and salt. Beat to stiff peaks. Spoon the whipped cream into a large pastry bag fitted with a large round tip. Refrigerate until ready to use.
• Use a 2-inch biscuit cutter to cut the cake into 15 circles. Spread the top of each cake circle with a thin layer of jam. Top each with a small mound of whipped cream.
• Freeze the cakes for 1 hour while you prepare the marzipan.
• For the marzipan: Separate the marzipan into a 12-ounce ball and two 3-ounce balls.
• Knead purple food coloring into the 12-ounce ball until the desired color is reached. Wrap in plastic to keep from drying out.
• Knead dusty rose food coloring into a 3-ounce ball until the desired color is reached. Wrap in plastic. Knead the cypress or moss food coloring into the final 3-ounce ball until the desired color is reached. Again, wrap in plastic until ready to use.
• In a small mixing bowl, mix together the strawberry jam and 1 tablespoon
• water until thoroughly combined. Set aside.
• Roll the purple marzipan out to 1/8-inch thick, dusting with powdered sugar as necessary to prevent sticking. Cut out fifteen 4-inch circles, stacking them with a piece of parchment paper between each one to keep from sticking. Wrap in plastic while you make the roses and leaves.
• To make the pink roses: Pinch off a small piece of dusty rose marzipan and make little flat snakes. Then coil them to form a rose. Repeat to make 15 roses.
• To make the leaves: Pinch off a small piece of green marzipan and form into an oval leaf. Repeat to make 30 leaves. Adhere two leaves to each rose using the thinned jam as glue.
• To assemble the cakes: Remove the cakes from the freezer. Using a pastry brush, lightly brush each purple circle with the thinned jam. Place the circle, jam-side-down, over a cake to cover and gently press all around until the cake is completely covered. Set aside and repeat with the remaining circles until all the cakes are covered. Top each cake with a rose.
• Serve immediately or refrigerate for up to a day or two until serving. Enjoy!

PAULA DEEN'S STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
• Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
• Sweet Pink Glaze:.
• 1 c powdered sugar.
• 2 tbsps milk.
• 1 drop red food coloring.
• In a small bowl, combine all ingredients, stirring until smooth.