Donna Bardocz's Sunburst Strawberry Mini Cakes

Name: Sunburst Strawberry Mini Cakes
Ingredients: 1 ⅛ Cup all-purpose unbleached flour; ⅛ Cup cornstarch; 1 ½ tsp. baking powder; ¼ Tbsp. salt; 1 Cup sugar, plus 3 tablespoon (note divided use); 6 large eggs (2 whole eggs and 4 separated – just need the whites), room temperature; 6 Tbsp. unsalted butter, melted and cooled slightly; 2 Tbsp. water; 2 tsp. vanilla extract; 2 lbs. fresh strawberries (medium size best, about 2 quarts), washed, dried and stemmed; 4-6 Tbsp. sugar; Pinch salt; Whipped Cream Frosting:; 8 oz. cream cheese, room temperature; 1 ½ Cups powdered sugar; 1 tsp. vanilla extract; ⅛ tsp. salt; 2 Cups heavy cream

These chiffon mini cakes are bursting with fresh strawberries and cream for a taste treat that you won’t be able to resist!

Mealtime: Dessert
Diet: Vegetarian
Contains: Dairy / Lactose, Gluten, Wheat

Purchase | $4.99

By Donna Bardocz

WORLD FOOD CHAMPION

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