Strawberry Cake for One by @millsandbuns

22 min

1 serving

🍬

40 g

Caster sugar

🧈

25 g

Butter

🥣

20 g

Yogurt

🌾

45 g

Flour

🫙

1 g

Baking powder

🫙

0.6 g

Baking soda

🥛

40 ml

Milk

🍓

30 g

Strawberry preserve

🥛

50 g

Whipped cream

🍓

50 g

Fresh strawberries

  1. Preheat

    Preheat the oven to 180°C (356°F). Place three small cake rings or three muffin liners on a baking tray.

  2. Whisk
    • caster sugar
    • unsalted butter
    • plain yogurt

    Whisk 40 g caster sugar, 25 g melted unsalted butter, and 20 g plain yogurt in a mixing bowl until evenly combined.

  3. Sift
    • all-purpose flour

    Sift 45 g all-purpose flour, 1 g baking powder, and 0.6 g baking soda into the bowl.

  4. Add
    • milk

    Add 40 ml milk. Fold gently until the batter is smooth and free of lumps.

  5. Divide

    Divide the batter evenly among the three prepared rings or liners. Smooth the tops.

  6. Bake

    Bake at 180°C (356°F) for 12 minutes, until the cakes are risen and a toothpick inserted in the centre comes out clean.

  7. Cool

    Remove the cakes from the rings or liners. Cool them completely on a cooling rack before filling.

  8. Place
    • strawberry preserve

    Place one cake layer on a serving plate and spread about 15 g strawberry preserve over it.

  9. Spread
    • whipped cream

    Spread about 25 g whipped cream over the preserve. Add the second cake layer.

  10. Top
    • strawberry preserve
    • whipped cream

    Repeat with the remaining strawberry preserve and whipped cream. Top with the third cake layer and fresh strawberries.

Strawberry Cake for One by @millsandbuns

22 min

1 serving

🍬

40 g

Caster sugar

🧈

25 g

Butter

🥣

20 g

Yogurt

🌾

45 g

Flour

🫙

1 g

Baking powder

🫙

0.6 g

Baking soda

🥛

40 ml

Milk

🍓

30 g

Strawberry preserve

🥛

50 g

Whipped cream

🍓

50 g

Fresh strawberries

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (356°F). Place three small cake rings or three muffin liners on a baking tray.

    🍰three small cake rings
    🧁or three muffin liners
    🍳baking tray

  2. Step 2/10

    Whisk 40 g caster sugar, 25 g melted unsalted butter, and 20 g plain yogurt in a mixing bowl until evenly combined.

    🍬caster sugar
    🧈unsalted butter
    🥣plain yogurt
    🥣mixing bowl
    🥄whisk

  3. Step 3/10

    Sift 45 g all-purpose flour, 1 g baking powder, and 0.6 g baking soda into the bowl.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🧺fine-mesh sieve

  4. Step 4/10

    Add 40 ml milk. Fold gently until the batter is smooth and free of lumps.

    🥛milk
    🥣mixing bowl
    🥄silicone spatula

  5. Step 5/10

    Divide the batter evenly among the three prepared rings or liners. Smooth the tops.

    🍰three small cake rings
    🧁or three muffin liners
    🍳baking tray
    🥄silicone spatula

  6. Step 6/10

    Bake at 180°C (356°F) for 12 minutes, until the cakes are risen and a toothpick inserted in the centre comes out clean.

    🍳baking tray

  7. Step 7/10

    Remove the cakes from the rings or liners. Cool them completely on a cooling rack before filling.

    ✨cooling rack

  8. Step 8/10

    Place one cake layer on a serving plate and spread about 15 g strawberry preserve over it.

    🍓strawberry preserve
    🥄offset spatula

  9. Step 9/10

    Spread about 25 g whipped cream over the preserve. Add the second cake layer.

    🥛whipped cream
    🥄offset spatula

  10. Step 10/10

    Repeat with the remaining strawberry preserve and whipped cream. Top with the third cake layer and fresh strawberries.

    🍓strawberry preserve
    🥛whipped cream
    🍓fresh strawberries
    🥄offset spatula

Composition

Ingredients

Types

Sweeteners, Baking ingredients, Dairy, Fruit preserves, Fruit

Ingredients

Caster sugar, Butter, Yogurt, Flour, Baking powder, Baking soda, Milk, Strawberry preserve, Whipped cream, Fresh strawberries

Notes

Butter (melted), Strawberry preserve (used as jam filling between layers, amount not given, recipe shared separately), Whipped cream (used as filling, amount not given), Fresh strawberries (for topping, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

690 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 98g, Sugars: 65g, Fat: 31g, Saturated fat: 19g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 1.8mg, Potassium: 330mg, Sodium: 250mg

Vitamins

Vitamin C: 30mg, Vitamin A: 240µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

10 minutes

Cooking

12 minutes

Overall

22 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, fine-mesh sieve, silicone spatula, three small cake rings, or three muffin liners, baking tray, cooling rack, offset spatula

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Afternoon tea, Birthday, Valentine's Day, Summer, Everyday treat

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Soft, Fluffy, Moist, Creamy, Jammy

Flavors

Sweet, Strawberry, Vanilla, Buttery, Milky, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because of whipped cream and dairy), fridge : 2 days (Store in an airtight cake container,Keep at or below 4°C (40°F),Best eaten within 24 hours), freezer : 30 days (Freeze unfilled cake layers in an airtight container,Do not freeze assembled cake with fresh strawberries and whipped cream for best texture)