You’re in for the sweetest of treats with these strawberry bakes. Choose between Charlotte Ree’s Strawberry Friands or The Sugarologist’s Strawberry & Lemon Verbena Mini Cakes, and eat your way to bliss!
For this recipe blog, we’ve grouped together the equipment you’ll need for both strawberry bakes below. Hit play and watch us make fluffy friands or scroll down for the pretty pink verbena minis.
Equipment (for both recipes)
(Just Desserts by Charlotte Ree)
- 6 large egg whites, whisked
- 150g unsalted butter, melted
- 125g almond meal
- 250g icing sugar, sifted plus extra for dusting
- 100g plain flour, sifted
- 125g fresh strawberries, sliced
- Preheat the oven to 160C and lightly grease the friand tin with non-stick cooking spray.
- Mix icing sugar, whisked egg whites, flour, almond meal, and melted butter together with a hand whisk until combined.
- Scoop into prepared tin so that holes are two-thirds full.
- Place 2 or 3 strawberry slices on top of each friand and bake for 25-30 minutes or until a skewer comes out clean.
- Leave them in the tin for 5 minutes before tipping out onto a wire rack.
- Dust friands with icing sugar and serve warm. Best served on the day of baking.
STRAWBERRY & LEMON VERBENA CAKES
Makes 18 mini cakes (recipe by The Sugarologist)
- 250g raw caster sugar
- 1/2 cup fresh lemon verbena leaves
- 250g unsalted butter, softened
- pinch of salt
- 1 tsp vanilla bean paste
- zest of one lemon
- 5 eggs
- 260g plain flour
- 50g cornflour
- 2 1/2 tsp baking powder
- 2 tsp lemon juice
- 115ml thickened cream
- 200g pure icing sugar
- 2 tsp freeze dried strawberry powder
- 1/4 – 1/2 tsp dried beetroot powder
- Juice of 1 lemon
- Extra water (if required)
- 1/2 cup coarsely chopped pistachio nuts (to finish)
- Extra verbena leaves (to finish)
- Preheat the oven to 175°C fan forced. Grease a square individual cake tray or muffin tray.
- Rinse and pat dry the verbena leaves. Remove any thick stalks and veins.
- Place them in a food processor with 100g of the sugar and blitz until the leaves are finely chopped.
- Cream the butter, remaining sugar and verbena mixture. Blend together in a stand mixer, fitted with a paddle attachment, until light and fluffy.
- Beat in the salt, vanilla and lemon zest. Add the eggs one at a time, making sure they are completely blended into the butter before adding the next egg.
- Sift together the flour, cornflour and baking powder. Add bit by bit to the butter until combined.
- Mix the lemon juice into the cream. Gently mix it into the cake batter until combined (don’t over mix).
- Spoon the batter almost to the top of each hole in the cake tray.
- Bake for 20 mins until just cooked and lightly browned.
- Check the cakes at 15 minutes to account for variations in your oven and tin size.
For the icing:
- Sift the icing sugar in a bowl and add the freeze dried strawberry powder.
- Juice the lemon, adding enough to make the icing as thick as honey. If you need more liquid add water and if the icing is too runny add a little more sugar to adjust.
- Add beetroot powder for extra natural pink colour (how much is up to you) then spread over the top of each cake.
- Sprinkle with some chopped pistachio nuts before the icing starts to dry and poke in a verbena leaf. Fresh strawberries on top also add a pretty touch.