Warm, tender mini cakes layered with pink strawberry buttercream and rolled in crunchy pistachios make a sweet, elegant treat for afternoon tea or a small celebration. Strawberry Buttercream & Pistachio Mini Cakes are quick to make and keep well, and they pair nicely with other brunch favorites like cinnamon-roll pancakes for a cozy spread.
Why You’ll Love This Strawberry Buttercream & Pistachio Mini Cakes
- Delicate strawberry flavor with rich, silky buttercream.
- Quick to bake — ready in about 30 minutes from start to finish.
- Great for make-ahead and easy transport for parties.
- Kid-friendly size and easy to serve.
- Crunchy pistachio exterior adds texture and visual appeal.
Ingredients Needed
Baking base
- 60g (2 oz) Margarine (I use Stork, but if you don’t like margarine you can use unsalted butter)
- 60g (2 oz) Golden Caster (granulated) Sugar
- 1 Large Egg
- Vanilla Extract
- 60g (2 oz) Self Raising Flour (America, this is how you can substitute self raising flour)
- 1/2 tsp Baking Powder
Fruit & citrus
- 65g (2 oz) Fresh Strawberries
- 1/2 tbsp Fresh Lemon Juice
Buttercream
- 85g (3 oz) Unsalted Butter, at room temperature
- 300g (10.5 oz) Icing (Confectioners) Sugar
Toppings
- 50g Unsalted, shelled Pistachios
Step-by-Step Instructions
- Pre-heat the oven to 180 degrees (335 Fahrenheit). Cut out four little circles of greaseproof paper (I like to draw around the removable bases of the mini cake tin holes) and place them in the bottom for four of the cake tin holes. Grease tins with a little butter if not non-stick.
- Beat together the margarine and the sugar until the mixture has lightened in colour. Beat in the egg and a very small splash of vanilla extract, a couple of drops at most. Then beat in the baking powder and the flour until you have a smooth cake mixture.
- Divide the batter between the four tins; they should be just under 3/4 full. Bake for 12 minutes, or until golden on top and a toothpick or cake tester comes out clean. Once cool enough to touch, turn the cakes out onto a wire rack to cool.
- While the sponges cool, puree the strawberries with the lemon juice either by hand chopping very tiny with a very sharp knife, or in a mini chopper. With the back of a spoon, press the mixture through a fine sieve, discarding the seeds left behind.
- Beat together the butter and icing sugar until smooth, then gradually beat in the strawberry puree until everything is combined.
- Finely chop the pistachios and spread them out on a large plate. Using a sharp bread knife, slice each sponge horizontally through the middle to make mini sandwich cakes. Sandwich together with the strawberry buttercream and refrigerate for 10 minutes to allow the buttercream to solidify.
- With a small palette knife, spread buttercream around the edges and over the top of each sponge. Gently roll the sides of the sponge in the chopped pistachios, lifting and shaking the plate to get an even layer. Refrigerate the cakes for another 10 minutes to set, then allow to come back to room temperature before storing in an airtight container.
Serving Suggestions Strawberry Buttercream & Pistachio Mini Cakes
- Serve warm-ish with a dusting of extra icing sugar and a whole strawberry on top.
- Arrange on a brunch board alongside soft cheeses and fruit.
- Pair as part of a sweet brunch with best fluffy pancakes for a varied spread.
- Offer espresso or green tea to balance the sweetness.
- Package in small boxes for party favors or afternoon treats.
Tips for Success Strawberry Buttercream & Pistachio Mini Cakes
- Measure flour by spooning into the cup and leveling to avoid dense sponges.
- Chill the filled cakes before final frosting to prevent lopsided layers.
- Sieve the strawberry puree for a smooth, seed-free buttercream.
- Keep the cakes refrigerated if your kitchen is warm; bring to room temperature before serving.
- Store airtight for up to 3 days for best texture and freshness.
Variations
Here are a few easy ways to change it up:
- Dairy-free: swap the butter and unsalted butter for vegan butter alternatives and use dairy-free icing sugar if needed.
- Citrus twist: add a little grated lemon zest to the sponge for a brighter flavor.
- Nut swap: use finely chopped toasted almonds or hazelnuts instead of pistachios for a different crunch.
Strawberry Buttercream & Pistachio Mini Cakes
Warm, tender mini cakes layered with pink strawberry buttercream and rolled in crunchy pistachios, perfect for afternoon tea or small celebrations.
Ingredients
Baking base
- 60 g Margarine Can substitute with unsalted butter.
- 60 g Golden Caster Sugar Use granulated sugar if unavailable.
- 1 Large Egg
- 1 tsp Vanilla Extract Use a splash.
- 60 g Self Raising Flour Alternatively, substitute with all-purpose flour and baking powder.
- 0.5 tsp Baking Powder
Fruit & citrus
- 65 g Fresh Strawberries
- 0.5 tbsp Fresh Lemon Juice
Buttercream
- 85 g Unsalted Butter At room temperature.
- 300 g Icing Sugar Confectioners' sugar.
Toppings
- 50 g Unsalted, shelled Pistachios Finely chopped.
Instructions
Preparation
- Pre-heat the oven to 180 degrees (335 Fahrenheit).
- Cut out four small circles of greaseproof paper and place them at the bottom of four cake tin holes. Grease tins with a little butter if not non-stick.
- Beat together the margarine and the sugar until lightened in color. Add the egg and a small splash of vanilla extract. Beat in the baking powder and flour until smooth.
- Divide the batter between the tins, filling just under 3/4 full. Bake for 12 minutes or until golden and a toothpick comes out clean.
- Once cool enough, turn the cakes out onto a wire rack to cool completely.
Buttercream Preparation
- While the sponges cool, puree the strawberries with lemon juice. Press through a fine sieve to discard seeds.
- Beat together the butter and icing sugar until smooth, gradually adding the strawberry puree until combined.
Assembly
- Finely chop the pistachios. Slice each sponge horizontally to make mini sandwich cakes. Fill with strawberry buttercream and refrigerate for 10 minutes.
- Spread buttercream around the edges and over the top of each sponge. Roll the sides in chopped pistachios.
- Refrigerate for another 10 minutes to set, then allow to come to room temperature before storing.
Notes
Measure flour properly to avoid dense sponges. Chill filled cakes before frosting to prevent lopsided layers. Keep refrigerated if kitchen is warm.