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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Mini Lemon Cakes with White Chocolate Strawberries

This is most certainly a celebration cake, and the fact that it's a mini version makes it that much more fun. Imagine how special each of your guests would feel when served their own individual cake. It is simply flavored, not complicated or too sweet and is so pretty to look at. The chocolate covered strawberries, I believe, are the proverbial cherry on top to make these cakes truly something spectacular. I hope you give these a shot for your next special night, a special celebration or just a lovely teatime with friends. Enjoy!

Mini Lemon Cakes with White Chocolate Covered Strawberries

10-12 mini cakes

Ingredients for Cake:

1 1/2 cup flour

1 teaspoon salt

2 teaspoons baking powder

8 eggs

1 1/2 cup sugar

1 Tablespoon vanilla extract

4 Tablespoons canola oil

Marmalade or jam

Thinly sliced strawberries (approx. 2 cups)

Ingredients for Chocolate Covered Strawberries:

10 large strawberries, stems in tact

8 oz white chocolate (2 bars)

Raw or turbinado sugar

Ingredients for Cream Cheese Frosting:

1 8oz brick cream cheese, full fat, softened at room temperature

1 cup cold heavy whipping cream

1/2 cup powdered sugar

1/2 teaspoon lemon extract


1. First, make the chocolate covered strawberries. Line a plate large enough to fit all the strawberries with parchment or wax paper; set aside. Clean the strawberries with a damp paper towel; dry completely. Break up the 2 bars of white chocolate into a bowl and microwave for 10-20 seconds at a time, mixing periodically, until smooth. Dip the strawberries into the white chocolate, then immediately sprinkle with the raw sugar. Place on lined plate. Continue with the rest of the strawberries, then refrigerate until needed.

2. For the cake; preheat oven to 350 degrees F. Butter and then line an 18 X 26 inch baking sheet with parchment paper. (If you don't have a baking sheet this size, you may divide the batter into two 9 X 13 buttered and lined baking sheets or cook in 2 batches). Set aside.

3. In a large bowl, beat the eggs, sugar and vanilla extract with an electric mixer until light yellow and foamy. This may take about 5-7 minutes (you can also do this in your stand mixer). Add in the oil and mix in well. Then carefully fold in the flour with a spatula. Make sure there are no pockets of flour left but try not to over-mix the mixture. Pour the batter into the prepared baking sheet(s) and bake for 12-15 minutes until an inserted toothpick comes out clean. Cool completely.

4. With a 3 or 4 inch round cookie cutter, stamp out 20-22 circles, keeping them as close together as possible to get as many cakes as possible. Set aside.

5. To prepare the frosting, place the cream cheese, powdered sugar and lemon extract into a bowl and whisk until smooth. Add in the cold heavy whipping cream and whisk until smooth and incorporated.

6. Assemble the cakes: Smear about a teaspoon of jam or marmalade onto half of the cakes. Pipe or dollop a few tablespoons of frosting over the cakes with the marmalade, then place a layer of thinly sliced strawberries over the frosting. Close the cakes with the clean halves, then dollop a small amount of the remaining frosting on the center of each cake. Place one chocolate covered strawberry onto the dollops of frosting, as pictured. Chill in refrigerator at least 4 hours, and up to overnight. Enjoy.

All content is my own unless otherwise stated

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