I made this for my daughter Kinley as a special dessert for making it through her first day of second grade today. Sniff…my sweet baby girl is growing up too fast. Dear time; please slow down, just a little. She had a great day and came out full of smiles. An extra month of summer would be great if it was up to me though.
This year I tried to embrace all I love about summer…ONE thing for sure, I just can’t get enough fruit! If you haven’t noticed, I am a little obsessed with desserts lately:) Strawberry shortcake is, of course, an absolute classic, but I love that these are bite-size. They’re easy to serve and eat, and how can you refuse something that looks so darn cute? Thanks Baking Bites for sharing such a yummy recipe!
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large egg whites, room temperature
3/4 cup sugar
1/4 cup vegetable oil
2 teaspoon lemon zest (optional)
1 teaspoon vanilla extract
1/4 cup milk
approximately 1 cup finely chopped, fresh strawberries
approximately 1 cup whipped cream
Preheat oven to 350F. Lightly grease a 24 cup mini muffin pan. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, beat together egg whites and sugar until thick, fluffy and almost doubled in volume, about 2-3 minutes. Blend in vegetable oil, lemon zest and vanilla extract. Stir in half of the flour mixture, followed by the milk. Stir in remaining flour mixture and mix just until no streaks of dry ingredients remain.
Divide batter evenly into prepared pan – making approximately 24 mini muffins. Bake for 11-13 minutes, until the cakes spring back when lightly pressed. Turn cakes out of their pans and allow them to cool completely on a wire rack.
Pop the whole darn cake in your mouth and enjoy!!
