These mini Strawberry Shortcake Cakes have a light, fluffy (dairy-free) sponge filled with a mascarpone cream filling and fresh strawberries. A great recipe to enjoy in summer with seasonal strawberries.
For the cakes
For the cream filling
You can omit the white chocolate from the cream filling.
I have made these cakes using a standard non-stick muffin tin, as well as in a silicon muffin mould. The cakes bake and rise beautifully in the non-stick muffin tin, but they don’t rise as much in a silicon mould. Hence, I would not use a silicon mould for this recipe.
To make this Strawberry Shortcake Cake in a larger size, please see my recipe for Vanilla Sponge Cake with Mascarpone Cream Frosting.
Due to the fresh cream filling, these cakes are best eaten on the day they are made. Any leftovers should be kept in the fridge.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/strawberry-shortcakes-lindor-strawberries-cream-truffles/