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Tiny Strawberry Pound Cakes

Your next family tradition starts here with these mini pound cakes.
Prep Time 45 minutes
Cook Time 25 minutes
Servings 4 people


  • 1 cup California Strawberries, washed and cut in half
  • 1 cup Butter
  • 2 cups Sugar
  • 2 cups All purpose flour
  • 3 Eggs
  • 2 tsp Baking powder
  • 1 cup Milk
  • 2 tsp Vainilla
  • 1 tbsp Lemon zest


  • Preheat the oven to 350 degrees F.
  • Mix the flour and baking powder in a large mixing bowl and let it aside.
  • Mix the butter and sugar until you have a smooth texture and add the 3 eggs, one by one.
  • Add the vanilla and lemon zest.
  • Add to the mixture one cup of milk, followed by one cup of flour. Finish with the last cup of flour.
  • Using a stand mixer, pour your California strawberries with one tbsp of sugar, mixing them until you have a puree (your topping).
  • Add your strawberry topping with fresh strawberries and edible flowers.