Why this cake works
This is a mini cake, designed to be made easily and served warm so the centre is delightfully “runny” (or at least soft) with strawberry jam, giving that single-bite indulgence. The original recipe emphasises ease (“super easy to bake”) and serving it warm for maximum effect. flourishfork.com The size—mini moulds—makes each portion special and manageable.
Key advantages:
Uses simple ingredients (butter, sugar, eggs, flour, baking powder, vanilla) plus strawberry jam.
Minimal equipment.
Warm serving enhances texture and flavor.
Mini format makes it fun and shareable.
Ingredients (makes approximately 8–10 mini cakes)
From the source:
250 g (about 8.8 oz) unsalted butter, room temperature. flourishfork.com
250 g (≈ 1 cup + 3 tbsp) white granulated sugar. flourishfork.com
5 large eggs, room temperature. flourishfork.com
250 g (≈ 8.8 oz or about 2 cups) all-purpose flour. flourishfork.com
1 tsp baking powder. flourishfork.com
A pinch of salt. flourishfork.com
1 tsp pure vanilla extract. flourishfork.com
Strawberry jam (appropriate amount) to fill/serve. flourishfork.com
Equipment & prep notes:
Mini cake moulds (e.g., muffin tins, mini loaf pans, or dedicated mini cake moulds).
Grease + flour the moulds (to prevent sticking).
Oven preheated to 350 °F (≈ 175 °C). flourishfork.com
Mixing bowl, electric mixer (stand or hand), spatula, measuring scales/cups.
Method – Step-by-step
Step 1: Preheat and prep the moulds
Preheat your oven to 350 °F (≈175 °C). Meanwhile, grease your mini moulds (butter or nonstick spray) and then lightly dust with flour, tapping out the excess. This ensures the cakes release cleanly and maintain their shape. (Source mentions this: “prepare a mini cake mould by greasing then lightly coat with flour.”) flourishfork.com
Select mould size so that the cake portions will be single-bite or small share size.
Step 2: Cream butter and sugar
In a mixing bowl, add the 250 g room-temperature unsalted butter and 250 g white granulated sugar. Use an electric mixer on medium speed and cream until the mixture is pale, light and fluffy. This incorporates air into the batter which helps give the cake a good rise and lighter texture.
Step 3: Add the eggs
With the mixer running on low speed, add the 5 large eggs one at a time (or in two batches) and ensure each is incorporated before adding the next. Scrape down the sides of the bowl occasionally to ensure even mixing. The eggs help structure the cake and contribute to moisture and richness.
Step 4: Add vanilla, flour, baking powder & salt
Once eggs are fully incorporated, add the 1 tsp pure vanilla extract and the pinch of salt. Then, sift together 250 g all-purpose flour and 1 tsp baking powder (or combine then sift). Gradually add these dry ingredients to the butter-egg mixture, mixing on low speed just until no streaks of flour remain. Over-mixing at this stage can lead to tougher cakes; we want tender texture.
Step 5: Fill the moulds
Divide the batter evenly between your prepared mini moulds. You can fill each mould about ⅔ full to allow room for rising. Smooth the top lightly with a spatula if needed.
Step 6: Bake
Place the moulds in the pre-heated oven and bake until the cakes are golden and a skewer inserted into the centre comes out mostly clean (a few moist crumbs are fine because we want a soft centre). For small moulds, bake time may vary—check around 15-20 minutes (you may need a little more depending on size). The original doesn't give exact bake time for mini size; test with your oven.
Step 7: Add strawberry jam & serve warm
Once out of the oven, allow the cakes to rest for about 2–3 minutes, then carefully invert or remove from moulds. While still warm (this is important for the “perfectly served warm” effect), either:
Make a small well or slit in each cake and spoon a little strawberry jam inside so that when you bite, you get the runny jam centre; OR
Serve the cakes plain but offer a side of warm strawberry jam or compote so each person can pour jam over.
The original says “Strawberry jam appropriate amount” and implies that when served warm, the jam contributes to runniness/in-the-moment delight. flourishfork.com
Step 8: Serve and enjoy
Serve the mini cakes immediately while still warm. They are most delicious at this stage—the warm cake, the soft texture inside, the jam release. You can garnish with a fresh strawberry slice or a dusting of powdered sugar for presentation.
Why “runny” works & how to ensure it
By serving the cakes warm, the jam becomes more fluid and integrates with the cake texture; this gives the “one-bite, delicious, runny” effect.
Using mini moulds helps because the heat is retained, and the cake cools slower relative to its size.
Don’t overbake—if you bake too long the centre will set fully and you’ll lose the soft/runny effect.
Choose a good strawberry jam that's somewhat fluid but not drippy—so it flows but isn’t overly messy.
Optionally, you could spoon some jam into the centre of the batter before baking (creating a molten centre) but the original recipe seems to add afterwards. If you try inside-bake jam, reduce bake time slightly to maintain softness.
Variations & Enhancements
Here are ways you can adapt or upgrade this mini strawberry runny cake concept:
1. Strawberry compote or fresh strawberries:
Instead of jam, make a quick compote (chopped strawberries + sugar + a little lemon juice simmered until saucy) and spoon into each cake after baking.
2. Add fresh strawberries in the batter:
Fold in small chopped strawberries (~50-100 g) into the batter (after flour stage) for added fruit bits and flavor. Note: extra moisture may affect bake time slightly.
3. Use glaze or icing:
Drizzle a simple glaze (powdered sugar + milk + vanilla) over the warm cakes for extra sweetness and shine.
4. Chocolate/white chocolate centre:
You could drop a small chunk of white chocolate in the centre of each mould before baking so you get strawberry cake + chocolate melt.
5. Mini bundt or muffin version:
Use mini bundt pans or muffin tins; bake for slightly less time (~12-15 minutes) then serve warm with jam.
6. Vegan or gluten-free adaptation:
Replace eggs with flax eggs or commercial binder; use gluten-free flour blend and gluten-free baking powder.
Use dairy-free butter alternative.
Use strawberry jam certified gluten-free.
Serving & Presentation Tips
Serve on warm plates so the cake remains warm longer.
Garnish with a fresh halved strawberry and a small mint leaf for color contrast.
For extra indulgence, serve with a scoop of vanilla ice cream—warm cake meets cold ice cream is a classic combo.
Offer little forks or dessert spoons if guests will spoon jam inside.
Dust lightly with powdered sugar just before serving for a polished look.
If making for guests, you can lay the mini cake on a small dessert plate, pour ~1-2 tablespoons of warm strawberry sauce next to it and let them pour or dip.
Storage, Reheating & Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to 24 hours. After that, softness may diminish.
To reheat: microwave each mini cake for ~10–15 seconds (watch carefully) until warm. Then add fresh jam or sauce and serve.
You won’t get the exact “fresh-from-oven” runniness after refrigeration, but it will still be delicious.
Avoid refrigerating cakes for long as they will dry out. If refrigerating, reheat and add sauce to restore moistness.
Common Questions & Troubleshooting
Q: The centre wasn’t runny—too firm. What went wrong?
A: Likely the cake baked too long, or the moulds were too large and heat dissipated too fast. Try reducing bake time by a couple of minutes or use smaller moulds. Also ensure you serve while still warm and add the strawberry jam.
Q: My cake stuck to the mould.
A: Make sure you properly grease and flour the moulds. Let the cakes rest 2-3 minutes after baking, then loosen edges with a knife and invert gently.
Q: The flavour is nice, but not strong strawberry.
A: Use a high-quality strawberry jam or make your own jam/compote. You can also fold in fresh chopped strawberries into the batter for more fruit presence.
Q: My cake sank in the middle.
A: This can happen if you open the oven too early, or if the batter was over-mixed leading to too much air then collapse. Also ensure the baking powder is fresh and the oven temperature is stable.
Q: The edges are firm but the centre looks raw.
A: That means the moulds you used were too large or the oven rack was too low (the heat outside cooked edges fast). Use smaller moulds or place them higher in the oven and reduce time slightly.
Why this is “Super Easy to Bake”
No complicated fillings or multi-layer steps.
Simple ingredient list.
Mini portions make it easier (you can make 4-8 servings) and less intimidating.
Serving warm means you’re not needing to wait long for chilling/frosting/cooling processes.
Because it’s mini, the bake time is moderately short and easy to monitor.
Full Recipe Summary (Printable Style)
Mini Strawberry Runny Cakes
Yield: ~8-10 mini cakes
Prep: ~15 minutes
Bake: ~15-20 minutes
Serve: Immediately, warm, with strawberry jam
Ingredients:
250 g unsalted butter, room temp
250 g granulated sugar
5 large eggs, room temp
250 g all-purpose flour
1 tsp baking powder
Pinch of salt
1 tsp pure vanilla extract
Strawberry jam (for filling/serving)
(Optional garnish: fresh strawberry halves, powdered sugar)
Method:
Preheat oven to 350 °F (≈175 °C). Grease + flour mini cake moulds.
Cream butter + sugar until light & fluffy.
Add eggs one at a time, mixing well after each; scrape sides.
Add vanilla + salt. Sift flour + baking powder; add to batter and mix on low until just combined.
Divide batter into moulds (≈⅔ full each).
Bake ~15-20 minutes (check at 15 min) until golden and skewer inserted comes out with a few moist crumbs.
Let rest 2-3 minutes; remove cakes from moulds.
Serve warm: spoon strawberry jam into centre or offer on side; garnish if desired; dust with powdered sugar.
Enjoy immediately for the best runny/soft texture.
Storage & reheating: Use within 24 hours; reheat ~10-15 seconds in microwave and re-add jam.
Variations: Add chopped fresh strawberries, drizzle glaze, use chocolate centre, make vegan/gluten-free.
Final Thoughts
These mini strawberry runny cakes hit the mark: easy, satisfying, shareable and indulgent when served warm. With the simple formula above, you can have dessert on the table in under 30 minutes (including prep + bake) and deliver that delightful “one-bite” experience with juicy strawberry jam inside. The warm serving is the key—don’t let them cool too long before eating if you want the best effect.
If you want, I can pull together a photo-step guide (with images for each major step) or a video version of this recipe so you can bake along visually. Would you like that?
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