Mini Pound Cakes with Strawberry Glaze

Get ready to love this Valentine's Day Mini Pound Cake with Strawberry Glaze recipe. Mini pound loaf is a simple dessert that tastes great!

Prep Time15

Cook Time20

Total Time35

Servings:

Calories: 358kcal

Preheat oven to 350 degrees and grease a mini bundt cake pan (or pans) with nonstick spray.
In a medium bowl, whisk together flour, baking powder and salt. Combine well and then set aside.
In a separate bowl, mix together butter and sugar until smooth. Add in the eggs, one at a time, until well combined. Add sour cream and vanilla and beat until the entire batter is mixed.
Add the flour mixture to the egg blend and combine together, mix thoroughly.
Spoon out batter into bundt cake pan(s), about ¾ - ⅘ full.
Place cake pan inside the oven and bake for 18-20 minutes or until the tops of the cake(s) are golden brown.
When cooking time is complete, remove pan from the oven and allow cakes to cool on top of a cooling rack.
While cakes are cooling, prepare the strawberry glaze. In a small bowl, combine strawberry slices with the sugar. Crush strawberries until the mixture is smooth and running. Add in the powdered sugar and whipping cream. Mix thoroughly until well combined.
Use a food processor or immersion blender to smooth glaze if desired.
When cakes have reached room temperature, spoon or pour out the glaze over each cake.
Top with sprinkles, whipped cream and serve immediately.

If cakes are cooked well above the surface of the pan, feel free to use a bread knife to saw off excess cake. This recipe works best if the bottoms of the mini cakes are flush with the pan before placing them on the cooling rack.
To reach optimal consistency for the strawberry glaze, using a food processor can speed up the process of crushing and liquefying the strawberries.