These mini strawberry runny cakes are a warm, melt-in-your-mouth treat that combines buttery sponge cake with sweet strawberry jam. Perfectly portioned and easy to make, they’re wonderful for tea time, dessert, or a sweet snack. The best part? When served warm, the strawberry jam filling creates a luscious, runny center that makes each bite irresistible.
Ingredients
250 g (8.8 oz) unsalted butter, room temperature
250 g (8.8 oz / 1 cup + 3 tbsp) white granulated sugar
5 large eggs, room temperature
250 g (8.8 oz / 2 cups) all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp pure vanilla extract
Strawberry jam (as needed)
