Are you craving a delicious cake but don't want to be overwhelmed by a massive dessert? Then this 6-inch strawberry cake recipe is perfect for you! This recipe offers a delightful balance of sweetness and freshness, ideal for a romantic dinner, a small celebration, or simply a delightful treat for yourself. It's surprisingly easy to make, offering a perfect blend of homemade cooking and quick dinner ideas, even for those new to baking. Get ready to impress with this charming and delicious dessert!
Ingredients:
For the Cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
For the Strawberry Filling:
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, for garnish (optional)
Instructions:
Get started: Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round cake pan.
Make the cake: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Prepare the strawberry filling: While the cake cools, combine the sliced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 5-7 minutes). Let the mixture cool completely.
Make the frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Assemble the cake: Once the cake is completely cool, slice it horizontally into two layers. Spread half of the strawberry filling over the bottom layer. Top with the second cake layer and frost the entire cake with the cream cheese frosting. Garnish with fresh strawberries, if desired.
Tips for the Best 6-Inch Strawberry Cake:
- Room temperature ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for optimal mixing and texture.
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Cool completely: Allowing the cake to cool completely before frosting prevents the frosting from melting.
- Adjust sweetness: If you prefer a less sweet cake, reduce the sugar in both the cake and filling.
Variations:
- Other berries: Substitute raspberries, blueberries, or a mix of berries for the strawberries.
- Chocolate cake: Use a chocolate cake recipe instead of the vanilla cake recipe for a chocolate strawberry cake.
- Different frosting: Try a different frosting, such as whipped cream or a buttercream frosting.
Nutritional Information (per serving, approximate):
Calories: Around 350-400 (depending on frosting and filling quantities)
This delicious 6-inch strawberry cake is a perfect example of easy recipes and healthy meals when made with fresh ingredients. It's a beautiful and tasty addition to any occasion, offering a delightful balance of flavor and simplicity. Enjoy!