Strawberries and Cream Mini Cakes

Makes: 13 cakes Prep Time: 30 minutes Bake time: 30 to 35 minutes



1 and 1/2 cups softened Organic Valley unsalted butter

8 ounces Organic Valley cream cheese, softened

3 cups Dixie Crystals granulated sugar

6 large Organic Valley eggs

3 cups all purpose flour

2 teaspoons Nielsen Massey vanilla

1/2 teaspoon salt

1 heaping cup of chopped strawberries


2 cups Dixie Crystals confectioners sugar

3 tablespoons strawberry jelly

4 tablespoons Organic Valley half and half

1/2 teaspoon Nielsen Massey vanilla

pinch of salt

13 of these style paper cups from Amazon


Preheat your oven to 350 degrees.

Line two baking pans with the paper baking cups and set aside

In the bowl of your stand mixer, mix together the butter and cream cheese. Add the granulated sugar and beat until combined.

Add the eggs in one at a time and mix until completely combined.

Add the vanilla and salt and mix well.

Slowly add in the flour and mix until just combined. Do not over mix.

Add cute sprinkles around the outside of the cakes and a sliced strawberry for decoration, if you would like!!

Carefully fold in the chopped strawberries and mix until combined, but be careful not to over mix them or the strawberries will bleed.

With your large ice cream scooper, use two scoops to fill each paper cup about 3/4 of the way. You can do this without an ice cream scooper, but that makes it so easy.

With a small offset spatula, smooth the top of each cake and place on the baking sheets.

I was able to put 6 on one sheet and 7 on the other.

Bake for 30 to 35 minutes, or until the cakes are a light golden brown and spring back in the middle.

Let them cool on a wire rack until they are completely cool.

Make the glaze while the cakes are cooling.


Mix all of the glaze ingredients in a bowl and whisk until smooth.

Spread about a tablespoon and a half on top of each cake when cool.

Store in an airtight container for a few days, then freeze in plastic bags for about a month.