| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- Cooking spray, for ramekins
- 1/4 cup sugar, for ramekins
- 8 strawberries, tops removed
- 1 1/2 cups self-rising flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons butter, softened
- 4 tablespoons mascarpone, room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strawberry nectar
- Powdered sugar, to garnish
Instructions
- Preheat oven to 350 degrees F.
- Spray 8 (4-ounce) ramekins with cooking spray. Using a 1/4 cup of sugar, coat each greased ramekin with a good sprinkle. Slice strawberries in quarters, and arrange in a spiral pattern on the bottom of each ramekin.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl with an electric mixer, cream together butter, mascarpone and the sugars. Beat in the eggs, 1 at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the strawberry nectar. Stir well to remove any lumps. Pour the mixture into each ramekin over the strawberries and tap the ramekins on counter to release any air bubbles. Arrange the ramekins on a half sheet tray. Bake until a toothpick inserted into the center of the mini cakes comes out clean, about 25 to 28 minutes.
- Let the cakes cool for 2 minutes, then run a knife along the outside edge of the ramekin and invert the ramekins onto serving plates. Sprinkle with powdered sugar and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 272 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 5 g |
| Cholesterol | 63 mg |
| Sodium | 395 mg |
Reviews
This is a recipe that I have been using for a few years now…People are still asking me to make this delicious cake. I double the recipe but add more strawberry puree then the recipe and make it in a 9×12 pan so there is plenty to go around….mmm..mmm
yum! i made this tonight for my husband and a few teenagers. the only thing i did not have was the nectar, so i put some frozen strawberries (the sweetened kind frozen in syrup in the blender & used that instead. mine did take a tiny bit longer to bake- could be due to the substitution?? but, in the end, instead of the powdered sugar on top…i heated some cream cheese icing and drizzled it lightly over the top, as well as a spoon of the frozen strawberries (in their syrup- defrosted. everyone LOVED it!! there is sooo much flavor and richness in this one little baby cake. it is crazy good!!
I had no buttermilk or Strawberry nectar or Mascapone cheese! So I had to play the substitute game…My cakes came very dense. the flavor was there but the consistency was off.
made my own buttermilk, nectar and used cream cheese/sour cream mixture. I probably would have given it 5 stars if I had all the ingredients!
made my own buttermilk, nectar and used cream cheese/sour cream mixture. I probably would have given it 5 stars if I had all the ingredients!
“I just need to tap my lips on this cake.” Hahaha, oh Aaron.
Eggs, butter, mascarpone, buttermilk… all of my FAVE cake ingredients together in 1 recipe! Aaaaand, I REALLLLLLY wanted to love it. But, I don’t. I really like it, but I think all of those fats combined made for a cake that was overly moist, dense, and heavy. Even over-baking it didn’t help. Also, it could be sweeter. Next time I will use the nectar from a can because this time I followed Aaron’s recommendation and made my own strawberry puree without adding additional sugar. Taste was good, it just needed more uumph. One thing I did really like is the taste reminded me of a pineapple upside-down cake, even though there was no pineapple. So it’s close to being a great upside-down recipe.
Will I make again? Probably. But I’ll tweak the recipe first. Next time I’ll use: only 1 egg, a scant 1/2 cup buttermilk, Jumex or Kern’s nectar, and will make sure I SPRAY the ramekins instead of buttering them.
I had to substitute the cheese but it is still easy, didnt have self rise flour but still worked…and added applesauce instead of the cheese, fat free milk instead of buttermilk.
What!? I can’t give stars? What a shame! This recipe was easy & the finished product was super delish. It looks fancy & makes you look & feel like a Professional gourmet chef!
Very moist – this has now become a frequent request by my family for me to make!
Wow, trying to find a strawberry cake that is from scratch was quite a chore, but boy am I glad that I ended up with this gem of a recipe! Trust me, even though there are not many reviews on this cake recipe, the cake will be one you will remember. Word of advice… Do not skip on fresh strawberries, to give it more flavor add some raspberry (low sugar) jam to the strawberry liquid, and the recipe works perfectly in an 8×8 glass baking pan if you do not have ramekins, and make sure to layer a lot of strawberries on the bottom.. you will not regret it! And if you cannot find strawberry nectar take your fresh strawberries and place them in a bag, take a meat tenderizer, MASH them!, then put them through a sifter with the raspberry jam to create your very own nectar. Putting it through the blender will make the strawberries loose its texture which will make the cake less moist. Better than any boxed strawberry cake you will ever be tempted to buy!!!!!
Very good and moist…easy to make… made as cupcakes instead of ramekins. Came out well.
A big hit. Everyone love it.