Fruit Mini Cakes

Recipe by: Diana De Leon - Find Your Cake Inspiration

Easy Fruit Mini Cakes for An After School Snack!

Make This Recipe

1 box cake mix

1 cup whole milk

½ cup melted butter

3 Eggland’s Best Large Eggs

1 TBSP Vanilla

Berries for toppings

1 cup of heavy cream

3 tablespoons of confectioner’s sugar

1 tsp of vanilla

1/4 teaspoon of cream of tartar

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Do a vinegar wash with water for the strawberries, berries and blueberries to remove any residue. Set them aside to dry on paper towels.
Heat oven to 325 F.
Mix Cake mix, milk, melted butter, eggs, and vanilla in a large bowl with a mixer on medium speed for approximately 2 minutes. Carefully pour in the mini cake pans. Bake for 25-30 minutes. It is ready when the toothpick has a few crumbs or is clean. Set aside to cool for 15 minutes.
Cut up strawberries into halves. Place the mixing bowl and whisk (preferably metal) in the fridge until they’re cold. Put the heavy cream, confectioner’s sugar, vanilla, and cream of tartar in the bowl and start whipping at medium-high for approximately 1 minute to 1 minute and 30 seconds. It will become curdled and lumpy if over-mixed. If that happens, add a bit of heavy whipped cream until it is smooth again.
Spread some whipped cream on the cake pans and add fruit. If you want to spruce them up, pipe a border with a small open star tip such as #21. Place them in the fridge until ready to serve them as an afternoon snack.

They will stay fresh only for two days due to cut-up fruit and whipped cream. If you want the mini cake pans to last longer throughout the week, only apply whipped cream and the fruit when serving.