These delicious Strawberry Tea Cakes are perfect for brunch, showers, Mother's Day or just treating yourself to a peaceful moment with your favorite cup of tea or coffee.
What You'll Need:
These tea cakes come together with simple ingredients that you probably already have on hand—plus one special twist: freeze-dried strawberries. They add a pop of real fruit flavor and beautiful color.
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Confectioner's sugar
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Freeze-dried strawberries
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Butter
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Cake flour
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Salt
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Baking powder
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Granulated sugar
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Vanilla extract
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Egg
How to Make Them:
Start by pulsing the confectioners' sugar and freeze-dried strawberries in a food processor until smooth. Pass the mix through a strainer to catch any chunky bits.Mixing the Batter:
Cream the strawberry-sugar mixture with butter, granulated sugar, salt, and baking powder. Scrape down the bowl, then gently add in the cake flour, vanilla, and the egg. Be careful not to overmix—you want the cakes tender, not tough!
These tea cakes are nice as is, but here’s some ways to dress them up:
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Strawberry Dust: More freeze-dried strawberries processed into a fine powder and dusted on top. Pretty and tasty!
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Powdered Sugar Glaze: Just a quick drizzle over the top using a fork adds a touch of extra sweetness.
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Chocolate Dip: A half-dip in white or dark chocolate would be amazing!
Thanks to the cake flour, these little cakes have a delicate, tender crumb. They're not super sweet and have a nice strawberry flavor. And while strawberries are classic, you could play with this recipe using freeze-dried blueberries, raspberries, blackberries, or even mango!
Serve them with your favorite tea or do what I did and enjoy them with a cup of chocolate-covered strawberry coffee! Let me know if you try them, or what variations you come up with. I’d love to hear how you make them your own!
Strawberry Tea Cakes
Ingredients
- 1/2 cup confectioners' sugar
- 1 cup lightly crushed freeze-dried strawberries
- 1/4 cup granulated sugar
- 1/2 teaspoon table salt
- 1 teaspoon baking powder
- 8 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 1/2 cups cake flour
- 1 large egg
Instructions
- Preheat the oven to 350°F. Lightly grease a madeleine pan.
- To make the dough: Place the confectioners’ sugar and freeze-dried strawberries in the bowl of a food processor. Process the mixture, pulsing occasionally, until powdered. Whisk the mixture through a fine-mesh strainer to remove any chunks or stray seeds.
- Mix the sugar, salt, baking powder, and butter until smooth. Scrape the bowl, then mix in the vanilla, flour, and egg.
- Press a level tablespoonful of dough into each well of the pan, using wet fingers to press it up the sides and leaving a well in the center.
- Bake the tea cakes for 8 to 12 minutes, until lightly browned on the edges (watch carefully; they overcook rapidly once the edges begin to brown). Remove from the oven and let cool in the pan for 10 minutes. Remove from the pan and transfer to a rack to finish cooling completely. Continue baking until all of the dough is used.
More Brunch Recipes:
- Pretty in Pink Margarita from A Kitchen Hoor's Adventures
- Strawberry Tea Cakes from Jolene's Recipe Journal
- Fruit and Granola Tart from A Day in the Life on the Farm
- Blackberry Streusel Muffins from Blogghetti
- Lemon Lavender Cupcakes from Art of Natural Living
- Eggs Benedict Burgers from The Spiffy Cookie
- Easy Cranberry Pomegranate Fizzer from A Little Fish in the Kitchen
Loving that color on these cakes. I don't have a cute little heart pan but I do have madeleine pans that will work.
ReplyDeleteWhat a great idea to dust the tops and make the color pop! I too have a madeleine pan but I may need a heart pan too!
ReplyDeleteYou're making me want to get a madeleine pan! These look so pretty and I love freeze-dried strawberries. I use them in macaron all the time.
ReplyDeleteI love using freeze-dried strawberries in baking. These tea cakes look so delicious.
ReplyDelete