My strawberry blossoms recipe is a simple dessert made with the help of a cake mix. Light, fluffy strawberry cakes covered in a sweet glaze. Great to serve at parties, holidays, or even a brunch.

One of my daughter’s favorite desserts is my lemon blossoms recipe. Recently, she asked me if I could make them pink to bring to a class party. I decided to get a little creative and swap out the lemon cake mix with strawberry to turn them into this tasty strawberry blossoms recipe.

These mini strawberry cakes have the same soft texture that we love about lemon blossoms, but with sweet strawberry flavor. The pretty pink color makes them perfect for things like parties, holidays, baby showers, and more.

Now these little bites have become a treat that I love making for celebrations. Great for both kids and adults.

If you want more simple strawberry cake recipes be sure to try this pink lady cake, strawberry bars, and strawberry cake mix cookies.

Why you’ll love this recipe

• A great bite sized dessert. This recipe makes 48 blossoms which are easy to pick up and eat in a couple of bites.
• Pretty pink color. Fun pink color which is can be great for parties and holidays.
• Simple to make. These can be made fast and easy.
• Can be customized. Add sprinkles or different cake mix to make these your own.

Ingredients

Making these strawberry blossoms is made easy with the help of a boxed cake mix and pudding mix.

• Strawberry cake mix: Use your favorite boxed cake mix.
• Vanilla pudding mix: You will want to use instant pudding mix. You can also use strawberry pudding mix but sometimes it’s hard to find.
• Eggs: Four eggs are used for this recipe.
• Vegetable oil: Used to help make the cake light and fluffy.
• Water: A little water is needed to make the batter.
• Powdered sugar: Used to make the icing.
• Milk: You can use whatever milk you have available. I typically use 2 percent or whole milk.
• Vanilla extract: Adds a sweet warmth to the icing.

How to make this strawberry blossoms recipe

Step one: Preheat the oven to 350 degrees F. Spray mini muffin pans with non stick cooking spray.

Step two: Place the eggs, cake mix, pudding mix, vegetable oil, and water in a mixing bowl. Mix together until combined.

Step three: Spoon the batter into the prepared mini muffin pans. Only fill about half way to three quarters full. Bake for 12-15 minutes.

Step four: While they are baking, whisk together powdered sugar, vanilla extract, and milk to make the icing.

Step five: Once the blossoms have baked, remove from the oven and let cool in the pans for a few minutes. Carefully remove them from the pan and let cool.

Step six: Dip the strawberry blossom cakes in the icing and then place on a wire rack or parchment paper to set.

Heather’s recipe tips

• Don’t forget to spray the mini muffin tin with non stick cooking spray. This will help make it easy to remove the cakes.
• Be careful not to overfill the muffin tins with batter. You only need to fill them up half way for the perfect size strawberry blossom.
• Let them rest for about 30 minutes for the icing to set.

Variations

• Lemon strawberry blossoms – Use the strawberry cake mix and add fresh lemon juice to the icing.
• Powdered sugar topping – Substitute the icing with a dusting of powdered sugar on top.
• Sprinkles – Add extra color by adding sprinkles or sanding sugar immediately after dipping in the icing.

Storage instructions

Store: You can store these strawberry blossoms in an airtight container or zip bag.

Freeze: If you would like to freeze these cakes, place them on a baking pan in the freezer for an hour, or until frozen. Place them in a freezer safe bag or container for up to 2 months.

More cake mix recipes

• Peach cobbler with cake mix
• Do nothing cake
• Cake mix waffles
• Cake mix cookie bars
• Lemon cake mix cookies