Ingredients
- 1 cup Fresh Strawberries, hulled and sliced
- 1 ½ cups All-Purpose Flour
- ¾ cup Granulated Sugar
- 2 tsp Baking Powder
- ½ cup Unsalted Butter, softened
- 2 large Eggs
- 1 tsp Vanilla Extract
- ½ cup Milk
Instructions
- Preheat the oven to 350°F (175°C) and line your mini muffin tin with paper liners.
- Prepare the strawberries by washing and hulling them. Slice them thinly and set aside in a bowl with a sprinkle of sugar.
- Cream the unsalted butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour and baking powder in a separate bowl, then gradually incorporate this into the butter mixture, alternating with the milk until just combined.
- Fold in the sliced strawberries gently.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Cool the cakes in the tin for a few minutes before transferring to a wire rack.
- Serve with whipped cream or enjoy plain.
Notes
For a lighter version, substitute Greek yogurt for butter. You can also use different berries if strawberries aren’t in season.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian