Mini Strawberry Buckle Cake Recipes

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
• For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
• For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.

Steps:

• Heat oven to 375 degrees. Butter a 9-inch round cake pan.
• In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
• In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
• Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
• Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.

Steps:

• Heat oven to 350ºF.
• Mix 1 cup flour, baking powder and soda. Beat granulated sugar and 1/2 cup softened butter in large bowl with mixer until light and fluffy. Blend in egg and almond extract. Add flour mixture alternately with sour cream, mixing well after each addition. Stir in berries. (Batter will be thick.) Spread onto bottoms of 8 (5-oz.) ramekins.
• Combine remaining flour with brown sugar and rosemary in medium bowl. Cut in 1/4 cup cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over batter. Place ramekins on rimmed baking sheet.
• Bake 30 min. or until toothpick inserted in centers comes out clean.
• Serve warm or at room temperature topped with COOL WHIP.

Steps:

• For the princess cakes: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease a quarter-sheet pan and line with parchment paper. Set aside.
• In a medium bowl, whisk together the flours, salt, baking powder and baking soda.
• In a separate large bowl, use an electric or stand mixer to beat the butter with the granulated sugar until light and fluffy, 3 to 5 minutes. Add the egg, vanilla and almond extract and beat well. Add a third of the dry ingredients to the butter mixture and mix until just combined. Add a third of the buttermilk. Repeat with another third of each, and then the final third, mixing until just combined.
• Spread the batter out evenly in the quarter-sheet pan and bake until a toothpick inserted in the center comes out clean. Begin checking for doneness at 18 minutes.
• Let the cake cool fully in the pan (the cake can be made in advance and frozen).
• For the whipped cream: In a large bowl or the bowl of a stand mixer, combine the heavy cream, powdered sugar and salt. Beat to stiff peaks. Spoon the whipped cream into a large pastry bag fitted with a large round tip. Refrigerate until ready to use.
• Use a 2-inch biscuit cutter to cut the cake into 15 circles. Spread the top of each cake circle with a thin layer of jam. Top each with a small mound of whipped cream.
• Freeze the cakes for 1 hour while you prepare the marzipan.
• For the marzipan: Separate the marzipan into a 12-ounce ball and two 3-ounce balls.
• Knead purple food coloring into the 12-ounce ball until the desired color is reached. Wrap in plastic to keep from drying out.
• Knead dusty rose food coloring into a 3-ounce ball until the desired color is reached. Wrap in plastic. Knead the cypress or moss food coloring into the final 3-ounce ball until the desired color is reached. Again, wrap in plastic until ready to use.
• In a small mixing bowl, mix together the strawberry jam and 1 tablespoon
• water until thoroughly combined. Set aside.
• Roll the purple marzipan out to 1/8-inch thick, dusting with powdered sugar as necessary to prevent sticking. Cut out fifteen 4-inch circles, stacking them with a piece of parchment paper between each one to keep from sticking. Wrap in plastic while you make the roses and leaves.
• To make the pink roses: Pinch off a small piece of dusty rose marzipan and make little flat snakes. Then coil them to form a rose. Repeat to make 15 roses.
• To make the leaves: Pinch off a small piece of green marzipan and form into an oval leaf. Repeat to make 30 leaves. Adhere two leaves to each rose using the thinned jam as glue.
• To assemble the cakes: Remove the cakes from the freezer. Using a pastry brush, lightly brush each purple circle with the thinned jam. Place the circle, jam-side-down, over a cake to cover and gently press all around until the cake is completely covered. Set aside and repeat with the remaining circles until all the cakes are covered. Top each cake with a rose.
• Serve immediately or refrigerate for up to a day or two until serving. Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and lightly flour a 9-inch baking pan.
• Beat 3/4 cup sugar and 1/4 cup butter in a large bowl using an electric mixer until light and fluffy. Blend in egg and vanilla extract until combined. Add milk and beat well.
• Sift cake flour, baking powder, and salt together in a separate bowl. Stir into the sugar-butter mixture. Fold in strawberries. Spread batter into the prepared pan.
• Beat brown sugar and butter together in another bowl until creamy. Blend in flour, cinnamon, and nutmeg. Sprinkle topping over the batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.

Steps:

• Make the cakes: Center a rack in the oven and heat oven to 400 degrees. Line a 24-hole mini-muffin pan with cupcake papers or use baker's spray to coat the inside of the pan.
• You need 24 chunks of strawberry for the centers of the cakes, so slice the berries into small pieces and set aside. (The chunks should be about 1/4-inch wide and short enough to drop easily into the muffin cups.)
• Working in a large bowl, whisk together the sugar and salt. Drop in the eggs and beat with a mixer on medium speed (or continue with a whisk) for about 2 minutes, or until foamy and slightly thickened. Stir in the vanilla extract and the rose extract, if you're using it, followed by the corn syrup.
• Switch to a flexible spatula, and blend in the flour in two or three additions. You'll have a thick batter. Mix the butter into the batter in three or four additions, stirring gently until well incorporated. The batter will be stretchy and a bit slippery. Pour the melted chocolate over the mixture, stir it in gently and, when it's fully blended into the batter, stir in the milk.
• Spoon about 1 teaspoon of batter into each muffin cup, and then drop in a piece of strawberry. Divide the remaining batter evenly among the cakes, covering each berry.
• Bake the cakes for 11 to 13 minutes, or until a slender tester poked into the center of a cake comes out clean. Transfer the pan to a rack, and let rest for 2 minutes before carefully removing the cakes; cool to room temperature on the rack.
• Make the topping (optional): In a small microwave-safe bowl, melt together the chocolate and oil in a microwave set to half power, or in a small pan over very low heat. White chocolate is fragile and finicky - it burns quickly - so stay close. Stir the mixture to make sure it's smooth.
• One by one, dip the tops of the baby cakes into the chocolate, swirling the cakes to even out the topping and allowing the excess to drip back into the bowl or pan. Return the cakes to the rack and, if you'd like, finish with sprinkles.
• You can refrigerate the cakes for about 10 minutes to set the chocolate or leave them at room temperature. Chilled or not, the chocolate will remain a tad soft, and that's nice. Kept in a covered container, the cakes will hold for a day or two.

Steps:

• Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.