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Mini Pound Cakes with Strawberry Glaze Recipe

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4.2 from 40 reviews

  • Author: Patricia
  • Total Time: 35 minutes
  • Yield: 12 mini cakes

Description

Delight in these charming Mini Pound Cakes topped with a luscious Strawberry Glaze, perfect for Valentine’s Day or any special occasion. This simple American dessert features moist, buttery mini pound cakes complemented by a sweet and smooth strawberry glaze made from fresh strawberries, powdered sugar, and cream, finished with festive sprinkles. Easy to prepare with basic ingredients and ideal for serving a crowd or gifting.

Ingredients

For the Mini Pound Cakes

  • 1¾ cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (2 sticks), softened
  • 1 cup sugar
  • 4 large eggs
  • ½ cup sour cream
  • 2 teaspoons vanilla extract

For the Strawberry Glaze

  • 1 cup fresh strawberries, sliced
  • 2 teaspoons sugar
  • 1 cup powdered sugar
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon sprinkles (for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease your mini bundt cake pan(s) well with nonstick spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt until well combined. Set aside.
  3. Cream Butter and Sugar: In a separate large bowl, use a hand mixer to beat the softened butter and sugar together until the mixture is smooth and creamy.
  4. Add Eggs and Wet Ingredients: Beat in the eggs one at a time to the butter mixture, ensuring each egg is fully incorporated before adding the next. Then mix in the sour cream and vanilla extract until the batter is uniform.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients and mix thoroughly until the batter is smooth and fully blended.
  6. Fill Cake Pans: Spoon the batter into the prepared mini bundt cake pans, filling each about ¾ to ⅘ full to allow space for rising.
  7. Bake: Place the pans into the preheated oven and bake for 18-20 minutes, or until the tops of the cakes turn golden brown and a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Remove the pans from the oven and allow the cakes to cool slightly in the pans before transferring them onto a wire rack to cool completely.
  9. Prepare Strawberry Glaze: In a small bowl, combine the sliced strawberries and sugar. Mash them until the mixture is smooth and liquid. Then mix in the powdered sugar and heavy whipping cream until well combined.
  10. Optional Smoothing: For a smoother glaze, use an immersion blender or food processor to puree the strawberry glaze until smooth.
  11. Glaze and Serve: Once the cakes have cooled to room temperature, spoon or pour the strawberry glaze over them generously. Sprinkle with sprinkles and, if desired, add a dollop of whipped cream. Serve immediately for best flavor and texture.

Notes

  • If the cakes rise notably above the pan surface, use a bread knife to trim the excess so the bottom lays flat on the cooling rack.
  • Using a food processor or immersion blender significantly improves the texture and consistency of the strawberry glaze by making it smoother and easier to pour.
  • This recipe works best when the bottoms of the mini cakes are level with the pan edge before cooling to ensure even cooling and presentation.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/mini-pound-cakes-with-strawberry-glaze-recipe/