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Strawberry Cream Cheese Mini Pound Cakes

These delightful mini pound cakes are a perfect blend of buttery crumb and tangy cream cheese, adorned with a velvety strawberry glaze.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snacks
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pound Cakes
  • 1 cup White Lily All-Purpose Flour
  • 1/2 cup butter, softened
  • 3 oz cream cheese, softened
  • 1 cup sugar
  • 2 large eggs, room temp
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 3 tbsp powdered freeze-dried strawberries
For the Glaze
  • 1.5 cups powdered sugar
  • 2 oz cream cheese
  • 2 tbsp powdered freeze-dried strawberries
  • 3 tbsp heavy cream Add additional as needed for desired consistency.

Method
 

Preparation
  1. Preheat oven to 350F.
  2. Whisk together flour and salt. Set aside.
  3. Beat butter and cream cheese with an electric mixer until smooth.
  4. Add sugar gradually and beat on medium-high speed for 5 minutes until light and fluffy.
  5. Beat in eggs, one at a time, beating well after each addition.
  6. Beat in flour and vanilla extract until combined.
  7. Spoon batter into greased mini cake pan.
Baking
  1. Bake for 20-25 minutes.
  2. Cool in the pan for 5 minutes before transferring to a cooling rack.
Glazing
  1. Combine glaze ingredients, adding additional heavy cream until desired consistency is reached.
  2. Drizzle cooled cakes with icing and top with additional freeze-dried strawberries and a fresh strawberry if desired.

Notes

For a tropical twist, line a plate with banana leaves or pop cakes in a paper cone. Room temp eggs and dairy lead to a better texture. Adjust powdered strawberries for desired pink shade.