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Mini Strawberry-Blackberry Poppy Seed Cakes

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Mini Strawberry-Blackberry Poppy Seed Cakes
  • Prep Time 10 min
  • Total Time 2 hr 0 min
  • Servings 4
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Mini Strawberry-Blackberry Poppy Seed Cakes

Individual little lemon poppy seed cakes with fresh berries. Say YUM to springtime!

Ingredients

1
box Betty Crocker™ SuperMoist™ lemon cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
2
tablespoons poppy seeds
1
to 2 containers Betty Crocker™ Rich & Creamy vanilla frosting
1/3
cup sliced fresh strawberries (about 4 large strawberries)
Fresh strawberries, fresh blackberries and chopped pistachios, for topping

Directions

  • 1 Heat oven to 350°F (325°F for a dark or nonstick pan). Grease bottom only of a 13-by-9-inch pan and set aside.
  • 2 In a large bowl, beat together cake mix, water, vegetable oil, eggs and poppy seeds on low speed 30 seconds; increase speed to medium and beat 2 minutes more. Pour batter into prepared pan.
  • 3 Bake cake about 30 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool 15 minutes in pan; carefully remove from pan and cool completely on a cooling rack.
  • 4 Cut cake into circles using a 3-inch wide cookie cutter (you should get between 7-8 circles). Frost a VERY thin layer of frosting on the sides and top of each cake. Place cakes on a parchment paper-lined baking sheet and set in freezer for 1 hour to harden.
  • 5 Remove cakes from freezer; top half of the cakes with frosting and a layer of sliced strawberries. Top strawberry layer with a dollop of frosting and then top with second cake. Return to freezer for another 30-45 minutes or until cakes are hardened and set.
  • 6 Frost frozen cakes with remaining frosting. Garnish with fresh strawberries, blackberries and chopped pistachios.
See Step By Step

Step By Step  

Mini Berry Poppyseed Cake

As prepared by Girl Versus Dough,

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!

 

Strawberry-Blackberry Poppyseed Cake Ingredients

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.

 

Strawberry-Blackberry Poppyseed Cake - finished cake in a pan

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.

 

Strawberry-Blackberry Poppyseed Cake - use cutter

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!

 

Strawberry-Blackberry Poppyseed Cakes - add frosting and strawberry

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.

 

Strawberry-Blackberry Poppyseed Cake - frost tops and sides

We’re almost there! Frosting the tops and sides of each cake with an offset spatula.

 

Strawberry-Blackberry Poppyseed Cake - sliced and on a plate

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.

 

 

Strawberry-Blackberry Poppyseed Cake - final

I meaaaaan....

 

Strawberry-Blackberry Poppyseed Cake - finished

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!

 

 
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Nutrition Information 
No nutrition information available for this recipe
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