Published: August 3, 2026

These Strawberry Lemon Mini Cakes feature a soft, lemony cake base, homemade strawberry quick jam, macerated strawberries and a creamy cream cheese frosting. Made as individual 3-inch mini cakes, they are the perfect balance of bright citrus flavor, sweet strawberries and a rich, tangy frosting in every bite.

WHY YOU’LL LOVE THIS RECIPE

🤍Bright lemon flavor - The lemony cake base adds a fresh, vibrant flavor that perfectly balances the sweetness of the strawberries and cream cheese frosting.

🤍Homemade strawberry quick jam - The quick strawberry jam adds a concentrated strawberry flavor and a beautiful fruity layer between the delicate cake layers.

🤍Fresh macerated strawberries - The juicy strawberries add freshness and a slightly tangy sweetness that makes these mini cakes feel light and summery.

🤍Creamy cream cheese frosting - The frosting is smooth, slightly tangy and perfectly complements the lemon and strawberry flavors without being overly sweet.

🤍Perfect individual-sized desserts - These 3-inch mini cakes are the perfect portion size and make a beautiful presentation for celebrations, gatherings or special occasions.

Notes, Tips & Tricks

→ Let the cake layers cool completely before frosting - Make sure your cake layers are completely cooled before adding the cream cheese frosting. If the cakes are still warm, the frosting can melt and become difficult to work with, making it harder to assemble and decorate the mini cakes neatly.

→ Let the strawberry quick jam cool completely - After making the strawberry quick jam, allow it to cool completely in the fridge before assembling the cakes. The jam will thicken as it chills, making it much easier to spread between the cake layers without making the cakes too soft or messy.

→ Choose your mini cake size depending on the look you want - For most of my 3-inch mini cake recipes, I usually make 12 individual cakes and slice each cake in half to create two layers with frosting in between. However, for this recipe I decided to make 24 thinner 3-inch mini cakes and layer them directly on top of each other. This creates a cleaner, more uniform look and gives the cakes a more elegant bakery-style appearance.

→ Adjust the baking time depending on how many mini cakes you make - The baking time will depend on the size and thickness of your mini cakes. If you make 12 thicker 3-inch mini cakes, they will need around 25 minutes to bake. However, if you make 24 thinner 3-inch mini cakes, they will bake much faster and only need around 12 minutes. Always keep an eye on them and check for doneness rather than relying only on the exact baking time.

→ Do not overwhip the cream - When making the cream cheese frosting, be careful not to overwhip it, as this can cause the frosting to become grainy and lose its smooth texture. The goal is to find that perfect point where the frosting is thick enough to pipe and hold its shape while still remaining creamy and silky.

→ Store the mini cakes properly - Store these mini cakes covered in an airtight container in the fridge for up to 3 days. To prevent the cake layers from drying out, you can also wrap each cake individually with plastic wrap or acetate before storing. Before serving, let them sit at room temperature for about 30 minutes so the cake and frosting can soften and return to their best texture.

Frequently Asked Questions

1. Can I freeze these mini cakes?
Yes, you can freeze the cake layers without the frosting and strawberry filling for up to 1 month. Wrap the cake layers tightly in plastic wrap and place them in a freezer-safe container. When ready to use, thaw them completely before assembling and frosting/

2. Can I use store-bought strawberry jam instead of homemade quick jam?
Yes, you can use store-bought strawberry jam if you want to save time!

3. Can I use frozen strawberries instead of fresh strawberries?
Yes, you can use frozen strawberries for the quick jam. However, for the macerated strawberries, I recommend using fresh strawberries because frozen strawberries release too much liquid and will not have the same fresh texture.

4. Can I make these mini cakes without a 3-inch mini cake pan?
Yes! You can bake the cake in a larger sheet pan and use a 3-inch cookie cutter or cake ring to cut out individual cake layers. The baking time will depend on the thickness of your cake, so make sure to adjust accordingly.

5. Can I make these as cupcakes instead of mini cakes?
Yes, this recipe can be adapted into cupcakes. Simply bake the batter in cupcake liners and adjust the baking time as needed. You can then fill them with strawberry jam and top them with the cream cheese frosting.

6. Why is my cream cheese frosting too soft?
Cream cheese frosting can become soft if the ingredients are too warm Chill the frosting briefly if needed before piping.

7. Can I use a different frosting instead of cream cheese frosting?
Yes! A vanilla buttercream, Swiss meringue buttercream or whipped cream frosting would also pair beautifully with the strawberry and lemon flavors.

8. Why did my cake layers turn out dry?
The most common reasons are overbaking or measuring too much flour. Make sure to bake only until the cakes are just done and avoid leaving them in the oven longer than needed, especially if making thinner layers.0

Ingredients You Will Need For This Recipe

For the Strawberry Quick Jam

Strawberries: The main ingredient of the jam, providing a strawberry flavor that pairs beautifully with the lemon cake and cream cheese frosting.
Granulated sugar: Sweetens the jam and helps draw out the juices from the strawberries as they cook. It also helps create a more syrupy, flavorful consistency. Caster sugar works just as well.
Lemon juice: Brightens the strawberry flavor and balances the sweetness of the jam with a touch of acidity.
Vanilla extract: Adds warmth and depth of flavor to the jam and complements both the strawberries and the lemon cake.
Cornstarch slurry: Thickens the jam so it stays in place between the cake layers and doesn’t become too runny. Mixing it with a little water first helps it incorporate smoothly.
Vanilla bean powder (optional): Adds an even deeper vanilla flavor. You can leave it out if you don’t have it.

For the Macerated Strawberries

Strawberries: Fresh strawberries are highly recommended for the best texture.
Granulated sugar: Helps draw out the natural juices from the strawberries.
Vanilla extract: Adds a subtle vanilla flavor. Vanilla bean paste can also be used for a deeper flavor.

For the Lemon Mini Cakes

Granulated sugar: Sweetens the cakes and helps create a soft, tender crumb.
Lemon zest: The key ingredient that gives the cakes their bright, fresh lemon flavor.
Unsalted butter: Adds richness and a tender texture to the cakes. Make sure it is softened so it can properly cream with the sugar. Salted butter can be used, but reduce the added salt slightly.
Large eggs: Provide structure, moisture and richness while helping bind the batter together.
Vanilla bean paste: Enhances the lemon flavor and adds a warm vanilla note throughout the cake.
Full-fat plain yogurt: Keeps the cakes incredibly moist and tender while adding a slight tang that works beautifully with the lemon flavor. Substitution: Greek yogurt or sour cream work well.
Neutral oil: Helps keep the cakes soft even after chilling and creates a moist crumb. Substitution: Canola, sunflower or vegetable oil.
Whole milk: Adds moisture and helps create a smooth batter while contributing to the soft texture of the cakes.
All-purpose flour: Provides the structure needed for the cakes.
Salt: Enhances all the flavors.
Baking powder: Helps the cakes rise and creates a fluffy texture.

For the Frosting

Philadelphia cream cheese: Creates a smooth, creamy frosting with a slight tang that balances the sweetness of the strawberries and the lemon cake.
Granulated sugar: Sweetens the frosting.
Whipping cream: Lightens the cream cheese frosting and creates a fluffy, pipeable texture.
Vanilla bean paste: Adds depth and a beautiful vanilla flavor that complements both the strawberries and lemon.
Lemon extract (optional): Intensifies the lemon flavor in the frosting if you want an even brighter citrus taste.

Step By Step Instructions With Photos

1. First, prepare the strawberry quick jam.

2. In a saucepan, combine the strawberries, sugar, vanilla extract and lemon juice.

3. Place the saucepan over high heat and bring the mixture to a simmer.

4. Once simmering, reduce the heat to medium and cook for about 15 minutes.

5. After 15 minutes, mix in the cornstarch slurry and continue cooking for another 3 minutes, stirring continuously, until the jam thickens.

6. Remove from the heat and use an immersion blender (or a regular blender) to blend the jam until smooth.

7. Transfer the jam to a jar and place it in the fridge to cool completely.

8. Next, prepare the mini cakes.

9. Preheat your oven to 180°C (350°F) and generously grease your 3 inch mini cake tins with butter.

10. In a large bowl, add the lemon zest and sugar. Using your fingers, rub them together until the lemon zest releases its oils and becomes fragrant.

11. Add the butter and oil, then mix everything together until smooth.

12. Add the eggs and vanilla extract, and mix until fully incorporated.

13. Next, add the milk and yogurt, and mix until combined.

14. Finally, add the flour, salt and baking powder, and mix until just combined. Be careful not to overmix the batter.

15. For this recipe, I chose to make 24 mini cakes and stack two together to create 12 finished cakes.

16. Alternatively, you can make 12 mini cakes and slice each one in half before filling and assembling them.

17. I chose to make 24 individual layers because it gives the cakes a neater and cleaner look.

18. If making 24 mini cakes, bake them for approximately 15 minutes. If making 12 larger mini cakes, bake them for around 25 minutes, or until a toothpick inserted into the center comes out clean.

19. Once baked, remove the cakes from the tins and let them cool completely, covered with a clean tea towel to keep them soft.

20. While the cakes are cooling, prepare the macerated strawberries and cream cheese frosting.

21. For the macerated strawberries, combine the strawberries, sugar and vanilla extract in a bowl. Cover and let them sit for about 30 minutes until they become juicy and flavorful.

22. For the frosting, add the cream cheese and sugar to a bowl and mix until just combined.

23. Add the vanilla extract (or vanilla bean paste) and whipping cream.

24. Whip everything together until you have a stable, pipeable frosting.

25. Once the cakes have cooled, lightly brush each layer with milk to keep them moist.

26. Now it’s time to assemble the cakes.

27. Pipe a border of cream cheese frosting around the edge of the bottom cake layer. Add a spoonful of strawberry jam in the center, then place the second cake layer on top. Pipe another border of frosting, add more strawberry jam and finish with the macerated strawberries.

28. Enjoy!

Yield: 12 Mini Cakes

Author: Angie