Mini Strawberry Runny Cakes
A dessert that combines the rich, gooey texture of a molten cake with the light, fruity sweetness of strawberries, these Mini Strawberry Runny Cakes are a bite-sized indulgence. Perfectly served warm, each mini cake offers a delightful surprise with its soft, luscious center. Whether you’re hosting a gathering, planning a romantic dessert, or simply treating yourself, these cakes are quick to make, impressive to serve, and absolutely delicious.
Why You’ll Love This Recipe
Simple Yet Elegant: Easy to prepare but looks like it came from a fancy patisserie.
Versatile: Serve as-is or elevate with whipped cream, ice cream, or a drizzle of chocolate sauce.
Perfect Size: Miniature portions make them ideal for parties or an after-dinner treat without the guilt.
Seasonal Flavors: Fresh strawberries make this a spring and summer favorite, but frozen strawberries can extend the enjoyment year-round.
Ingredients
For the Cakes:
1/2 cup all-purpose flour – for structure while keeping the cakes light.
1/2 cup granulated sugar – adds sweetness and enhances the strawberry flavor.
1/4 cup unsalted butter, melted – for richness.
2 large eggs – for moisture and stability.
1 teaspoon vanilla extract – enhances the overall flavor.
1/2 cup strawberry puree (blend fresh or thawed frozen strawberries until smooth) – the star ingredient for a burst of strawberry flavor.
1/4 teaspoon salt – balances the sweetness.
Optional Garnishes:
Powdered sugar
Whipped cream
Fresh strawberries, sliced
Vanilla ice cream
Instructions
1. Preheat Your Oven
Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with mini cupcake liners. Greasing is essential to ensure easy release after baking.
2. Prepare the Batter
In a medium mixing bowl, whisk together the melted butter and sugar until the mixture is smooth and slightly fluffy. Add the eggs and vanilla extract, whisking until fully incorporated.
3. Combine Dry Ingredients
Sift the flour and salt into the wet mixture. Gently fold the ingredients together with a spatula, being careful not to overmix, as this could make the cakes dense.
4. Add the Strawberry Puree
Pour the strawberry puree into the batter and fold it in gently. The batter should take on a lovely pink hue. If desired, you can swirl in a bit of extra puree for visual appeal and an extra hit of strawberry flavor.
5. Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full to allow room for rising.
6. Bake to Perfection
Bake in the preheated oven for 10-12 minutes. Keep a close eye on them: the edges should be set, but the centers should remain soft and slightly gooey. Overbaking will result in a firmer texture and lose the signature runny center.
7. Cool Briefly
Let the cakes cool in the tin for 2-3 minutes before gently removing them. Serve warm for the best experience.
Serving Suggestions
Classic Touch: Dust with powdered sugar for a simple yet elegant presentation.
Decadent Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Extra Fruitiness: Top with fresh sliced strawberries or a drizzle of strawberry puree.
Indulgent Finish: Add a drizzle of melted chocolate or caramel sauce for a luxurious dessert.
Tips for Success
Choose Ripe Strawberries: Fresh, ripe strawberries provide the best flavor. If using frozen strawberries, ensure they are fully thawed and drained to avoid excess moisture.
Don’t Overmix: Overmixing the batter can make the cakes dense. Fold gently for a light texture.
Perfect Gooey Centers: Check the cakes at the 10-minute mark. The edges should be firm, and the centers should have a slight wobble.
Use a Silicone Mold: A silicone muffin tin can make it easier to remove the cakes without damaging their delicate centers.
Storage and Reheating
Room Temperature: Store leftover cakes in an airtight container for up to 1 day.
Refrigerator: Keep them in the fridge for up to 3 days. Warm them in the microwave for 10-15 seconds before serving to revive the gooey centers.
Freezer: Freeze the cakes in an airtight container for up to 2 months. Thaw and warm as needed.
Nutritional Information (Per Cake):
Calories: 140 kcal
Carbohydrates: 18g
Protein: 2g
Fat: 6g
These Mini Strawberry Runny Cakes are a delightful way to bring the fresh, fruity sweetness of strawberries into your dessert repertoire. Their warm, soft centers and bright flavor will leave everyone reaching for seconds. Whether you make them for a special occasion or a cozy evening treat, they’re sure to impress!
