Strawberry Bento Cake
This delightful strawberry bento cake recipe brings so much joy with minimal effort and creates perfectly portioned treats. Imagine: moist, tender cake layers, bursting with fresh strawberry flavor, all tucked into a cute little bento box.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Total Time: 42 mins
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free options available
Ingredients
1 ½ cups All-purpose flour
1 cup Granulated sugar
1 ½ teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter (softened)
2 Large eggs
¾ cup Whole milk
1 teaspoon Vanilla extract
1 cup Fresh strawberries (finely diced)
1 ½ cups Heavy cream
¼ cup Powdered sugar (or to taste)
½ teaspoon Vanilla extract (for frosting)
6–8 whole Fresh strawberries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour four 4-inch round cake pans
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside
- In another bowl, cream together the softened unsalted butter and eggs until light and fluffy. Beat in the vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients
- Gently fold in the finely diced fresh strawberries
- Divide the batter evenly among your prepared 4-inch cake pans
- Bake for 18-22 minutes until a skewer inserted comes out clea
- Let the cakes cool in their pans for 5-10 minutes before inverting them onto a wire rack to cool completely
- In a chilled bowl, combine the heavy cream, powdered sugar, and ½ teaspoon vanilla extract. Beat until stiff peaks form
- Once cooled, level the tops of your cakes if necessary. Place one cake layer on a serving plate or inside a bento box
- Spread a thin layer of whipped cream frosting, then top with fresh strawberry slices
- Carefully place the second cake layer on top and repeat with frosting and strawberries
- Frost the top and sides of each bento cake with the remaining whipped cream and decorate with whole or sliced strawberries
- Chill for at least 30 minutes before serving
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Nutrition
- Serving Size: 1 bento cake
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
Find it online: https://fabiloustaste.com/strawberry-bento-cake/