Nielsen-Massey is sponsoring today’s post. In exchange for sharing this sweet dessert recipe, I received a bottle of their Madagascar Bourbon Pure Vanilla Bean Paste. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of the sponsor. CLICK HERE to learn more about Nielsen-Massey’s Pure Vanillas & Flavors.

Strawberry season is almost here y’all. Well, kind of. My strawberry plants didn’t exactly survive the cold winter weather, however, I’m more than ready to spend the cash to buy fresh strawberries at my local farmer’s market instead. Chances are, I’ll probably even buy a few new strawberry plants there as well to replace those that met their tragic and bitter end.

So, to celebrate the upcoming strawberry season, as well as this month’s “Strawberry Shortcake” themed Fantastical Food Fight and “Flowers” themed Bundt Bakers, I’m sharing my take on the perfect strawberry shortcake with all of ya’ll today. These sweet little tea cakes can be made using basic mini-muffin tins, decorative miniature Bundt pans, or basically any small shaped baking tins you may have on hand. I just happened to use a miniature flower-shaped variety pan that I’ve had packed away in my garage for months on end and been dying to finally put to good use.

Not only are these sweet little strawberry tea cakes smothered in a quick homemade strawberry sauce but they’re also loaded with tons of extra flavor from the pure vanilla bean paste used in both the teas cakes and strawberry sauce. Their texture is somewhere between a cake and a biscuit, and they have just the right amount of sweetness, as well as a rich abundant vanilla flavor. All in all, they’re pretty much one of the best spring desserts you could ever wish for.

Ingredients:

• 1 (16-oz.) Carton Fresh Strawberries
• 1/4 Cup Light Brown Sugar Packed
• 1 Teaspoon Balsamic Vinegar
• 1 Teaspoon Pure Vanilla Bean Paste
• 1/2 Cup Unsalted Butter, Room Temperature
• 1 Cup Granulated Sugar
• 2 Eggs
• 1 Tablespoon Pure Vanilla Bean Paste
• 1/2 Cup Buttermilk
• 1 1/2 Cups All-Purpose Flour
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Kosher Salt

Directions:

1. Preheat oven to 350 degrees.
2. Rinse, de-stem, and dice the strawberries. Place 1-cup of the diced strawberries into a small saucepan along with the brown sugar and balsamic vinegar. Cook for 5 minutes on medium-high heat, stirring constantly. Stir in the 1-teaspoon of pure vanilla bean paste; set aside.
3. In a large bowl, cream the butter and sugar together for 2 minutes on medium speed.
4. Add each egg, one at a time, mixing for 30 seconds after the addition of each egg. Add the 1-tablespoon vanilla bean paste; mix for 30 seconds. Add the buttermilk; mix for 30 seconds.
5. Sift the flour, baking powder, and salt together in a medium bowl. Add the flour mixture to the batter and stir with a spatula until well combined.
6. Spray a mini-muffin tin or miniature Bundt pans with flour baking spray. Spoon the cake batter into the prepared tin or pans.
7. Bake for 10 to 15 minutes, or until a knife inserted into the center of one of the cakes comes out clean.
8. Serve topped with the strawberry sauce and remaining diced strawberries.

Suggestions:

• Since the tins used for these tea cakes are so small, I highly suggest using a baking spray which also includes flour in it. This will help prevent them from sticking.
• The tea cakes will rise during baking, so I suggest only filling the well of each tin 3/4 full to prevent overflowing.
• Baking times will vary depending on the size of the tin or pan you use. Keep a close watch on the tea cakes after 10 minutes of baking.
• These strawberry tea cakes are best served immediately, however, you can reheat them in a microwave. Make sure to wrap them in a damp paper towel before microwaving them for approximately 15 seconds.

Improvements:

• Serve with fresh whipped cream or vanilla bean ice cream.
• Drizzle chocolate sauce over the tea cakes before serving.
• Add finely chopped basil or mint to the strawberry sauce.

Print

Yum

Strawberry Vanilla Bean Tea Cakes

Ingredients:

• 1 (16-oz.) Carton Fresh Strawberries
• 1/4 Cup Light Brown Sugar Packed
• 1 Teaspoon Balsamic Vinegar
• 1 Teaspoon Pure Vanilla Bean Paste
• 1/2 Cup Unsalted Butter, Room Temperature
• 1 Cup Granulated Sugar
• 2 Eggs
• 1 Tablespoon Pure Vanilla Bean Paste
• 1/2 Cup Buttermilk
• 1 1/2 Cups All-Purpose Flour
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Kosher Salt

Directions:

1. Preheat oven to 350 degrees.
2. Rinse, de-stem, and dice the strawberries. Place 1-cup of the diced strawberries into a small saucepan along with the brown sugar and balsamic vinegar. Cook for 5 minutes on medium-high heat, stirring constantly. Stir in the 1-teaspoon of pure vanilla bean paste; set aside.
3. In a large bowl, cream the butter and sugar together for 2 minutes on medium speed. 
4. Add each egg, one at a time, mixing for 30 seconds after the addition of each egg. Add the 1-tablespoon vanilla bean paste; mix for 30 seconds. Add the buttermilk; mix for 30 seconds.
5. Sift the flour, baking powder, and salt together in a medium bowl. Add the flour mixture to the batter and stir with a spatula until well combined.
6. Spray a mini-muffin tin or miniature Bundt pans with flour baking spray. Spoon the cake batter into the prepared tin or pans.
7. Bake for 10 to 15 minutes, or until a knife inserted into the center of one of the cakes comes out clean.
8. Serve topped with the strawberry sauce and remaining diced strawberries.

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page. Wendy from A Day in the Life on the Farm is our “Flowers” themed Bundt Bakers host this month.

• Almond Lavender Plum Bundt from Food Lust People Love
• Chocolate Lavender Bundt from Sweet Sensations
• Eggless Gulkand Bundt Cake from Sneha’s Recipe
• Elderflower Pound Cake with Lemon – Elderflower Glaze from The Queen of Scones
• Hibiscus Tea Bundt Cake from Merce’s Cake
• Karkadeh Bundt Cake with Mascarpone Lavender Filling from Katin Špajz
• Lavender & Olive Oil Bundtlettes from I Love Bundt Cakes
• Lemon & Lavender Ricotta Bundt Cakes from Living the Gourmet
• Orange Blossom Bundt from A Day in the Life on the Farm
• Strawberry Vanilla Bean Tea Cakes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Roses and Pistachios Bundt Cake from Nunca es demasiado dulce
• Violets Bundt Cake from Patyco.candybar

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