These Strawberry Tea Cakes are flavored with fresh strawberries and piped with a scrumptious Coconut Cream Filling.
Strawberry Tea Cakes
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- ⅓ cups all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup heavy whipping cream
- 3 cups (1 pound) small fresh strawberries, stemmed and cut into halves
- Coconut Cream Filling (recipe follows)
- Garnish: fanned fresh strawberry halves
- Preheat oven to 350°. Line bottom of a 9-inch round cake pan with parchment paper; spray with baking spray with flour.
- In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add vanilla extract, beating until incorporated.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Using a tall, 2-inch round cutter, cut 12 rounds from cake, beginning ¼ inch from cake edge. Using a serrated knife in a gentle sawing motion, cut cake rounds in half horizontally, creating 24 even layers.
- Line each well of a 12-well removable-bottom miniature cheesecake pan with an 8×2-inch parchment-paper collar. (Important: Tape each collar where ends overlap to ensure parchment does not expand when filling.) Place a cake round in each well. On top of each round in pan, arrange 4 strawberry halves vertically, cut side out, around edges of wells.
- Place Coconut Cream Filling in a piping bag fitted with a medium round tip (Wilton #10), being careful to pipe between strawberries and to cover them with a ¼-inch layer. Top each with remaining cake rounds. Cover pan well with plastic wrap. Refrigerate until chilled and set, 4 to 8 hours. Store remaining Coconut Cream Filling in a piping bag fitted with a large star tip (Wilton #1M), wrapped gently, in the refrigerator.
- Remove cakes from pan by gently lifting with parchment collar. Remove bottom discs and parchment collars. Pipe a rosette of the reserved Coconut Cream Filling on top of each cake. Garnish with fanned strawberry halves, if desired.
- Serve immediately, or place cakes in an airtight container, and refrigerate for a few hours until ready to serve.
Coconut Cream Filling
Serves: 3 cups
- 2 (8-ounce) packages cream cheese, softened
- ½ cup confectioners’ sugar, sifted
- 1 cup heavy whipping cream
- ¼ cup cream of coconut
- ¼ teaspoon coconut extract
- In a large bowl, beat cream cheese and confectioners’ sugar with a mixer at medium speed until smooth, about 3 minutes, stopping to scrape sides of bowl with a rubber spatula. Add cream, cream of coconut, and coconut extract, and beat until stiff peaks form, 2 to 3 minutes. Use immediately.
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