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Strawberry Cream Cheese Mini Pound Cakes

These mini pound cakes combine creamy cheese with strawberry dust for a delightful and shareable dessert, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup White Lily All-Purpose Flour
  • 3 tbsp powdered freeze-dried strawberries
  • 1 pinch salt
  • 1/2 cup butter, softened
  • 3 oz cream cheese, softened
  • 1 cup sugar
  • 2 large eggs, room temp
  • 1 tsp vanilla extract
For the glaze
  • 1 1/2 cups powdered sugar
  • 2 oz cream cheese
  • 2 tbsp powdered freeze-dried strawberries
  • 3 tbsp heavy cream Add more as needed for desired consistency

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Whisk together flour and salt in a bowl and set aside.
  3. In a large bowl, beat butter and cream cheese with an electric mixer until smooth.
  4. Gradually add sugar and beat on medium-high speed for about 5 minutes until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Add the flour mixture and vanilla extract, and mix until just combined.
Baking
  1. Spoon batter into a greased mini cake pan.
  2. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  3. Cool in the pan for 5 minutes before transferring to a cooling rack.
Glazing
  1. Combine glaze ingredients, adding a small amount of additional heavy cream until desired consistency.
  2. Drizzle the cooled cakes with the icing and garnish with additional freeze-dried strawberries and fresh strawberries, if desired.

Notes

Serve warm or at room temperature on a plate with pistachios and fresh strawberries for added texture and flavor. Store in an airtight container in the refrigerator for up to 4 days.