Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup heavy cream
1/4 cup powdered sugar
Instructions
Preheat oven to 350°F (180°C)
Mix flour, baking powder, and salt in a bowl
In another bowl, beat butter and granulated sugar until light and fluffy
Add eggs one at a time, mixing well after each addition
Stir in vanilla extract
Gradually add the dry ingredients to the wet mixture, alternating with milk to create a smooth batter
Spoon batter into greased mini muffin tins (3/4 full)
Bake for 18 minutes or until a toothpick inserted comes out clean
Cool completely before removing from tins
In a cold bowl, whip heavy cream with powdered sugar until stiff peaks form
Top each cooled cake with whipped cream and a slice of fresh fruit
Notes
Use seasonal fruits like berries, kiwi, or mango for color and flavor.
Cake bases can be baked up to 24 hours in advance and stored in an airtight container.
Whipped cream should be used immediately for best texture.
Replace milk with a non-dairy alternative if preferred.
- Prep Time: 25
- Cook Time: 18
- Category: No-Bake Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini dessert
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg