Boys and gals! Spring has sprung and I couldn’t be happier. In fact, I’m gonna celebrate -- with cake.
But not just any cake, oh no. I’m celebrating with these cheery individual Mini Strawberry-Blackberry Poppy Seed Cakes
. Aren’t they just the perfect way to ring in spring? Well, it’s cake, so -- there’s no question.
Say YUM to springtime!
First, collect all the ingredients you’ll need. We make this recipe even easier and tastier with Betty Crocker lemon cake mix. Have you tried it? It’s like taking a bite of heaven, no joke. You’ll see.
Combine all the cake ingredients, as well as a handful of poppy seeds for added crunch and flavor, and pour it all into your prepared pan. Bake the cake until a toothpick inserted in the center comes out clean.
Once the cake has fully cooled, use a round cookie cutter to cut out circles to make the mini cakes. Use the scraps for snacking or to make yummy cake pops!
Frost a very thin “crumb coat” of vanilla frosting on the cakes, then pop ‘em in the freezer for a bit to harden and set. Because these cakes are smaller, it’s a little more tedious to decorate them, so the crumb coat eases the process. Top the chilled cakes with a little more frosting and a layer of sliced strawberries; top the strawberries with a dollop of frosting and the remaining cakes for the second layer. Return the cakes to the freezer to harden again.
We’re almost there! Frosting the tops and sides of each cake with an offset spatula.
Finally, decorate the tops of each cake with fresh strawberries, blackberries and chopped pistachios. Aren’t they just adorable? Just beautimous? Just marveloiuhalsgsdfomnomnom -- sorry, I couldn’t wait any longer. I just had. to. take. a. bite.
There’s no question. Just plain deliciousness. Stephanie (aka Girl Versus Dough) may or may not have eaten two cakes all by herself. Or three. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!