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Strawberry Bitelet Pan

Strawberry Bitelet Pan


Strawberry Patch Cake Bites

2.5 based on 2 reviews





Bake sweet strawberry cake bites fresh from the oven! The perfect mini dessert with your favorite fruit in this cute and unique design. Top with a vanilla glaze, dip in dark chocolate or sandwich two pieces together with frosting.


Strawberry Sauce:

  • 1 cup (1/2 pint) strawberries, hulled and cut into small pieces
  • 1/4 cup granulated sugar
  • 1  1/2 Tbsp fresh lemon juice

Cake Bites:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk
  • 1 tsp strawberry extract (can substitute vanilla)
  • 1 stick unsalted butter, softened
  • 1/2 cup sugar
  • 1 tsp fresh lemon zest
  • 1 egg, at room temperature
  • 1/4 cup Strawberry Sauce
  • 1 cup freeze-dried strawberry slices, finely crushed
  • Optional: Red food coloring


  • 1 cup confectioners’ sugar
  • 2 Tbsp Strawberry Sauce
  • 1 tsp fresh lemon juice


Strawberry Sauce:  Place all sauce ingredients in a small saucepan and cook over medium heat, stirring occasionally. Cook for 5-6 minutes or until the mixture starts to boil. Reduce heat to medium-low and continue cooking 10-15 minutes or until strawberries have cooked down and the sauce has thickened. Cool to room temperature; it will thicken more as it cools.

Cake Bites: Preheat oven to 350°F. Prepare Strawberry Bitelet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. In a medium bowl, whisk together flour, baking powder and salt. Combine the milk and strawberry extract in a separate bowl. Set both aside.

In the bowl of a stand mixer using the paddle attachment, beat the butter at medium-low speed until creamy. Add sugar and lemon zest and beat on medium speed until light and fluffy. Add the egg and mix until incorporated. Add the flour mixture, alternating with the milk mixture and blend well, scraping down sides of bowl as necessary. Add 1/4 cup Strawberry Sauce and crushed freeze-dried strawberries. Mix until just combined. Add 2-3 drops food coloring if desired.

Fill each design with batter, level with the top of the cavity (a little more than a tablespoon). Gently tap pan on towel-covered countertop to remove any air bubbles. Allow batter to rest in pan for 10 minutes. Bake for 15 minutes or until edges are lightly browned and center of cakes firm to touch. Cool cakes in pan for 5 minutes, then invert onto a cooling rack. Clean pan, prepare with baking spray, and repeat with remaining batter.

Glaze:  Combine all ingredients in small bowl. If it’s too thin, add more confectioners’ sugar. If it’s too thick, add more strawberry sauce. Drizzle glaze over cooled cakes and allow to set before serving. Makes about 30 Strawberry Bites

Read Recipe Reviews

    This recipe will not work as written. It calls for one cup of freeze dried strawberries which will produce extremely dense, dry and brick-like heavy cakelettes. It does not have sufficient liquid, butter or eggs. I am making this into NW cakelettes, but I have modified the recipe a great deal, and will write another review when my bake is finished.

    this recipe came out so thick & gummy I had to add all the strawberry sauce & extra milk to get it to be a decent consistency. Perhaps I went overboard on pulverizing the dried strawberries, because they were more like powder, but for the amount of work this recipe needed the end product was just okay. They were pretty but I I would not go to the effort again. I used the mini flowers cakelet pan for my bake FYI.

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Product Used In This Recipe

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Strawberry Bitelet Pan

Strawberry Bitelet Pan