Small 6 Inch Strawberry Cake

Yields 4 servings

Small 6 Inch Strawberry Cake

45 minPrep Time

30 minCook Time

1 hr, 15 Total Time

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Ingredients

• 1 cup sliced fresh strawberries
• 1 tablespoon water
• 3/4 cup + 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick or 2 ounces) unsalted butter, softened
• 1/2 cup + 1 tablespoon granulated sugar
• 2 egg whites, room temperature
• 1/2 teaspoon vanilla
• 2 tablespoons milk
• Few drops red food coloring (optional)
• Small Batch Cream Cheese Frosting (get recipe here)

Instructions

1. Preheat oven to 350F. Lightly grease one 6-inch round cake pan then line the bottom with parchment paper.
2. In a small saucepan, stir together 3/4 cup strawberries, water, and 1 tablespoon sugar. Bring to a boil, stirring occasionally. Boil for 4-5 minutes or until the strawberries cook down and are a jam-like consistency. You should have about 2 heaping tablespoons of cooked strawberries. Remove from the heat and cool 15 minutes.
3. In a medium bowl, sift together the flour and cornstarch. Stir in the baking powder and salt.
4. In a large mixing bowl on medium speed, beat together the butter and remaining 1/2 cup sugar until creamy, 1-2 minutes.
5. Beat in the egg whites, one at a time, then add the vanilla.
6. On low speed add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). Do not overmix.
7. Stir in the cooked strawberry mixture and remaining 1/4 cup strawberries. At this point if the batter isn't pink enough, add a few drops of red food coloring if desired.
8. Transfer the batter to the cake pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then invert cake onto cooling rack. Cool completely.
9. Frost cake with Cream Cheese Frosting (get recipe here).