Strawberry Mini Cake Pie
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
8
- Ingredients
- ½ cup butter
- ½ cup caster sugar
- 2 eggs
- 2 cups self-rising flour
- 1 pinch salt
- 1 tsp strawberry extract
- ½ cup milk
- pink Food coloring (optional)
- For the filling
- 1 cup Strawberries
- 2 Tbsps powdered sugar
- 1.333 cups cream (38 % fat)
- To decorate
- powdered sugar
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 large baking trays with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the flour and salt and gently stir in, until incorporated. Stir in the strawberry extract, milk and a few drops of food colouring, if using.
4.
Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart and spread out a little to 7.5 cm|3" diameter rounds.
5.
Bake for about 15 minutes, until cooked through. Insert a skewer into the centre - it should come out clean. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
6.
For the filling: purée the strawberries in a blender or with an electric whisk. Pass the purée through a sieve and stir in the icing sugar.
7.
Whisk the cream until stiff and fold into the strawberry purée.
8.
Spread the flat side of a cold cake with a generous amount of filling. Place another half, flat side down, on top of the filling then press both halves together lightly. Sift a little icing sugar over the top.
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