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Strawberry Lemon Mini Cakes

Strawberry Lemon Mini Cakes

5 from 2 votes
These elegant Strawberry Lemon Mini Cakes feature a moist lemon sponge, silky strawberry mousse, a glossy strawberry glaze, and fresh berries on top. They are light, refreshing, and perfect for birthdays, afternoon tea, Valentine's Day, spring gatherings, or any special occasion.
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Prep Time 45 minutes
Cook Time 18 minutes
4 hours
Total Time 5 hours 3 minutes
Servings: 4 mini cakes
Course: Dessert, Goûter
Cuisine: Américaine
Calories: 361
Ingredients Equipment Method Notes

Ingredients
  

  • Lemon Sponge
  • 2 large eggs
  • 60 g ½ cup all-purpose flour
  • 60 g ¼ cup granulated sugar
  • 20 g unsalted butter melted
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • Pinch of salt
  • Strawberry Mousse
  • 250 g fresh strawberries
  • 250 ml heavy whipping cream
  • 80 g granulated sugar
  • 8 g unflavored gelatin
  • 40 ml cold water
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Strawberry Glaze
  • 150 g strawberries
  • 30 g sugar
  • 1 tsp lemon juice
  • 4 g gelatin
  • 20 ml water
  • Decoration
  • Fresh strawberries
  • Blueberries
  • Lemon slices or curls
  • Fresh mint leaves
  • Powdered sugar optional

Equipment

  • Mixing bowls
  • Electric hand mixer
  • Blender or food processor
  • Fine mesh sieve
  • Saucepan
  • Mini cake molds or ring molds
  • Baking pan
  • Cooling rack
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C).
    step1_preheat
  2. Line a baking pan with parchment paper.
    step2_dry_ingredients
  3. Beat eggs and sugar until thick and pale.
    STEP 2 Beat eggs and sugar
  4. Fold in sifted flour and salt.
    step2_dry_ingredients
  5. Add vanilla, lemon zest, and melted butter.
    step8_glaze_prep
  6. Mix gently until smooth.
  7. Spread batter evenly.
  8. Bake for 15–18 minutes.
  9. Allow to cool completely.
  10. Cut rounds to fit your mini cake molds.
    step6_bake
  11. Blend strawberries until smooth.
    step9_glazing
  12. Strain through a fine sieve.
  13. Stir in sugar and lemon juice.
    step7_cool
  14. Heat gently until sugar dissolves.
  15. Sprinkle gelatin over cold water.
  16. Let stand for 5 minutes.
  17. Heat gently until dissolved.
  18. Mix into the strawberry puree.
  19. Cool to room temperature.
  20. Whip the heavy cream to soft peaks.
  21. Fold the cooled strawberry mixture into the whipped cream.
  22. Mix until smooth and fluffy.
  23. Place sponge rounds into the bottoms of the molds.
  24. Fill molds with strawberry mousse.
  25. Smooth the tops.
  26. Refrigerate for 3–4 hours until firm.
  27. Blend strawberries with sugar.
    step10_decorating
  28. Heat until sugar dissolves.
  29. Stir in dissolved gelatin.
  30. Cool slightly.
  31. Pour a thin layer over each chilled cake.
  32. Refrigerate for another 30–60 minutes.
  33. Carefully remove cakes from the molds.
  34. Top with fresh strawberries.
  35. Add blueberries.and Garnish with mint leaves.
  36. Finish with a small lemon slice or lemon zest and Dust lightly with powdered sugar if desired.
    step11_serving

Notes

  • Fresh strawberries produce the brightest flavor.
  • Chill overnight for the cleanest slices.
  • Do not pour warm glaze over the mousse.
  • Store refrigerated for up to 3 days.
  • Not recommended for freezing after glazing.