Creamy Strawberry Cakes: A Simple Dessert for a Great Dinner!
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Creamy Strawberry Cakes are a fusion of tangy cream cheese, luscious strawberry yogurt, and juicy fresh strawberries, creating a dessert that is refreshingly light.
The preparation is straightforward, just mix cream cheese, strawberry yogurt, eggs, sugar, cornstarch, and vanilla extract to form a smooth batter. Pour this into cupcake liners, top with sugar-macerated strawberry slices, and bake until set and lightly golden. The result is a creamy, fruity dessert that's perfect for dinner parties, afternoon teas, or as a sweet treat to brighten any day.
A Little Cake with a Lot of Story
Now, while this isn’t a towering Victorian sponge or a French patisserie classic, it still has a story to tell. The roots of cream cheese-based desserts trace back to early American cheesecakes.
Strawberries have long been the go-to fruit when sweetness meets tang, and when paired with creamy textures, the combination is practically unstoppable. While, yogurt adds a fresh, slightly tart note, and gives the whole thing a bit of flair without needing to try too hard. No wonder people keep coming back to variations of this humble, fruity bake.
Pro Tips for the Best Creamy Strawberry Cakes
- Use room temperature cream cheese. Cold cream cheese can turn lumpy when mixed, so let it sit out a bit to ensure it blends smoothly.
- Don’t skip the cornstarch or view it as just a filler. Cornstarch helps hold everything together without making it too dense.
- Choose ripe, red strawberries, they’re sweeter and prettier on top. Avoid the pale ones that taste like disappointment.
- Don't overbake because these little cakes are meant to be soft and slightly creamy. If the center is barely set, you’ve nailed it.
Can I Use Frozen Strawberries?
Yes, but with caution. Frozen strawberries tend to be a bit wetter and can make the cakes soggy. If using frozen, thaw and drain them first, then pat dry. They won’t hold their shape quite like fresh ones, but the flavor is still there.
Can I Make These in Advance?
Absolutely. In fact, they’re better chilled after a few hours or overnight. Make them the night before your dinner, and they’ll be ready to steal the show after the main course.
Can I Use Greek Yogurt?
Yes, and it adds an extra creamy texture, but make sure it’s not too thick. If needed, stir in a spoonful of milk to loosen it up before mixing it in.
Can I Make It Sugar-Free?
Yes, swap the sugar with a sugar substitute like erythritol or stevia blends. Just be sure to use one designed for baking and adjust for sweetness as needed.
Can I Add a Crust?
Totally! If you’re feeling traditional, press a spoonful of crushed graham crackers and melted butter into the bottom of each liner before pouring in the batter.
What if I Don’t Have Cupcake Liners?
No biggie. Just grease the muffin pan thoroughly or use silicone muffin cups if you have them. The cakes should still pop out nicely once cooled.
How to Store Any Leftovers
Although, fresh is best, you can wrap them tightly and freeze them for up to a month. Let frozen cakes thaw in the fridge overnight before serving.
Ingredients
How to Make Creamy Strawberry Cakes
Turn your oven to 190°C (375°F). Grab your muffin pan and line it with cupcake liners. No liners? Just grease it up. Slice up those strawberries and toss them with 3 tablespoons of sugar. Slide them into the fridge to give them time to get extra juicy.
Turn your oven to 190°C (375°F). Grab your muffin pan and line it with cupcake liners. No liners? Just grease it up. Slice up those strawberries and toss them with 3 tablespoons of sugar. Slide them into the fridge to give them time to get extra juicy.
In a mixing bowl, whisk together the cream cheese, yogurt, eggs, sugar, cornstarch, and vanilla extract. You want it silky and lump-free, so keep at it until smooth.
In a mixing bowl, whisk together the cream cheese, yogurt, eggs, sugar, cornstarch, and vanilla extract. You want it silky and lump-free, so keep at it until smooth.
Pour the creamy mixture into your lined muffin pan, filling each cup about three-quarters full. No need to be a perfectionist, these aren’t cupcakes in a beauty contest. Take those sugary strawberries from the fridge and gently spoon a few slices on top of each filled muffin cup.
Pour the creamy mixture into your lined muffin pan, filling each cup about three-quarters full. No need to be a perfectionist, these aren’t cupcakes in a beauty contest. Take those sugary strawberries from the fridge and gently spoon a few slices on top of each filled muffin cup.
Pop the pan into the oven and bake for 20 minutes. You’re looking for a gentle jiggle in the center and a lightly set top. Let them cool completely before serving.
Pop the pan into the oven and bake for 20 minutes. You’re looking for a gentle jiggle in the center and a lightly set top. Let them cool completely before serving.
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