This mini strawberry runny cake is delicious in one bite. Super easy to bake and perfectly served warm.

Preheat your oven to 350 degrees Fahrenheit then prepare a mini cake mould by greasing then lightly coat with flour. Set it aside. Into a mixing bowl, add 250 grams of room temparature unsalted butter with 250 grams of white granulated sugar.

Mix on medium speed until creamy and the colour turns light and fluffy. With the mixer on medium-low speed, add 5 eggs one by one and beat the mixture well after each addition. The mixture might look a little curdled after adding eggs, this is okay because once you add the flour it will all come together into a smooth batter.

Measure 250 grams of all-purpose flour and ton that add one teaspoon of baking powder and half a teaspoon of salt. Mix the dry ingredients together then add the flour mixture into the butter egg mixture. Mix on low speed as you add the flour until you have a smooth batter. You want to mix the batter just until smooth with no lumps. Do not overmix the batter.

To add flavour, add one tablespoon of vanilla extract and mix for a minute. Pour the batter about a quarter full into the baking mould and add strawberry jam then add more batter to fill the jam to about three-quarters full in the mould. Repeat the same in each of the cake moulds until the batter is finished.

Bake the cake in the 350F preheated oven for 40 to 50 minutes or until golden brown. Once baked, remove from the oven and let the cakes sit in the mould for about 10 minutes then remove and line them on a wire rack. Take a bite to feel the taste of this cake and strawberry.

Serve them warm or cold with a cup of tea or milk.