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All-American Mini-Cakes

patriot-shortcakes

Prep Time: 15 Minutes

Total Time: 45 Minutes

Yield: 24 Servings

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patriot-shortcakes

Ingredients

Cake:

2 C. all-purpose flour

2 tsps. Clabber Girl® Baking Powder

¼ tsp. salt

¾ C. unsalted butter, softened

1 ½ C. granulated sugar

6 egg whites

2 tsps. Spice Island® Pure Vanilla Extract

¾ C. milk

Topping:

¼ C. Polaner® Strawberry All Fruit

1 qt. fresh strawberries, hulled and sliced

1 pt. fresh blueberries

1 (8 oz.) container sour cream

3 Tbsps. sugar

1 tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. Preheat oven to 350° F; spray 24 muffins cups with nonstick spray like Baker’s Joy®; set aside.
  2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
  3. With an electric mixer, cream together the butter and sugar until fluffy.
  4. Scrape the sides of the bowl, then on low, blend in the egg whites and vanilla; scrape the sides of the bowl again.
  5. On low speed, add 1/3 of the flour mixture then ½ of the milk. Repeat, ending with the last of the flour.
  6. Pour batter into the prepared pans and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for 10-15 minutes, then turn out onto the rack to cool completely.
  8. Stir sour cream, sugar and vanilla in small bowl until blended.
  9. Stir fruit spread in medium bowl to loosen. Add strawberries and blueberries. Stir gently until coated.
  10. Place mini-cakes on serving plates, top side down. Top each with a scant 1 Tbsp. sour cream mixture. Spoon fruit mixture over mini-cakes. Decorate as desired.

All-American Mini-Cakes

patriot-shortcakes

Prep Time: 15 Minutes

Total Time: 45 Minutes

Yield: 24 Servings

Ingredients

Cake:

2 C. all-purpose flour

2 tsps. Clabber Girl® Baking Powder

¼ tsp. salt

¾ C. unsalted butter, softened

1 ½ C. granulated sugar

6 egg whites

2 tsps. Spice Island® Pure Vanilla Extract

¾ C. milk

Topping:

¼ C. Polaner® Strawberry All Fruit

1 qt. fresh strawberries, hulled and sliced

1 pt. fresh blueberries

1 (8 oz.) container sour cream

3 Tbsps. sugar

1 tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. Preheat oven to 350° F; spray 24 muffins cups with nonstick spray like Baker’s Joy®; set aside.
  2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
  3. With an electric mixer, cream together the butter and sugar until fluffy.
  4. Scrape the sides of the bowl, then on low, blend in the egg whites and vanilla; scrape the sides of the bowl again.
  5. On low speed, add 1/3 of the flour mixture then ½ of the milk. Repeat, ending with the last of the flour.
  6. Pour batter into the prepared pans and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for 10-15 minutes, then turn out onto the rack to cool completely.
  8. Stir sour cream, sugar and vanilla in small bowl until blended.
  9. Stir fruit spread in medium bowl to loosen. Add strawberries and blueberries. Stir gently until coated.
  10. Place mini-cakes on serving plates, top side down. Top each with a scant 1 Tbsp. sour cream mixture. Spoon fruit mixture over mini-cakes. Decorate as desired.

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