Strawberry Pie Cakes with Cinnamon Whipped Cream

When I saw this recipe on Pinterest I just couldn’t resist. What’s not to love? It’s pie, it’s cake, it’s Pie Cake! I also have a special place in my heart for all things mini and these are the perfect individual size treats. Creating the lattice topping was a bit tedious so I did it on half of the pie cakes and created a typical pie type topping for the rest. If you wanted to cut down on some of the prep time you could use pre-made dough but this dough recipe uses more sugar than a typical pie dough to sweeten it up a bit.

The original recipe was for a Vanilla Peach Pie Cake but peaches are definitely not in season and the strawberries I’ve been finding have been super yummy so I decided to shake it up a bit. I also just picked up my free Penzey’s cinnamon sugar with a catalogue coupon so I added it to the whipped cream.

Strawberry Pie Cakes 
Makes 24 standard sized pie cakes

Ingredients

FOR THE PIE CRUST
2 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
8 tablespoons shortening, cold
1/2 cup (1 stick) unsalted butter, cold, cut into small chunks
6-8 tablespoons cold water

FOR THE CAKE
2 egg whites, at room temperature (save the yolks to use in an egg wash, if desired)
1/4 cup milk, at room temperature
1 teaspoon vanilla extract
3 tablespoons unsalted butter, at room temperature
1/2 cup, plus 2 tablespoons all-purpose flour
5 tablespoons sugar
1 teaspoon1 baking powder
1/4 teaspoon salt

FOR THE STRAWBERRY FILLING
1 quart strawberries, de-stemmed and sliced thin
1/4 cup brown sugar, packed
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
2 teaspoons corn starch

To make the crust: In a food processor, mix the dry ingredients for a couple of seconds to combine, then drop the shortening evenly on top in chunks. Process until the mixture looks like wet sand. Evenly distribute the butter on top and pulse until the mixture has pea sized chunks in it. If mixing by hand, cut the cold shortening in with a fork or dough blender, again until it resembles wet sand. Then cut the butter in until you have pea sized pieces.

If using a processor, transfer the mixture to a large bowl.

Add about 6 tablespoons cold water and begin mixing with a spatula. Using a spatula, mix the dough by ‘folding’ from bottom to top and pressing down with each fold, adding more water if the dough is too dry.

Once the mixture has just formed a dough, turn it out onto a very lightly floured surface. As quickly as possible, finish bringing the dough together by hand, kneading as little as possible.

Divide the dough in half evenly and shape into two disks, roughly 4 inches across. Wrap each disk in plastic wrap and refrigerate for at least two hours or over night.

Once chilled, make cake filling: Lightly coat muffin pan with nonstick cooking spray; set aside.

Combine the eggs, milk, and vanilla in a small bowl, and whisk together; set aside.

In a large bowl, combine all of the dry ingredients. Beat in the butter on low speed until the mixture looks like soft wet sand or until there are no longer any large chunks of butter or streaks of dry flour, about three minutes. Add the egg mixture in two small batches, beating on low until combined in between each batch. Scrape the bowl and mix for another 15 seconds. Set aside while you prepare the pie crusts.

Preheat oven to 425 degrees.

Remove your one of your disks of pie dough from the refrigerator and roll it out to a little less than 1/4-inch thick. Cut several 4 to 5-inch circles out of the dough, re-rolling the remaining dough, as needed. Place each circle into the cup of the prepared muffin pan, pressing gently into the corners and trimming any excess dough away. Bake for 10 minutes.

While baking, make the pie filling: Combine the strawberries, sugars, and spices in a medium bowl, tossing to coat the strawberries thoroughly. Stir in the lemon juice and corn starch until well combined. Spread in a glass baking dish; set aside to bake with the piecakes.

Remove the pie crusts from oven and immediately fill each muffin cup with 1 tablespoon of the cake batter.

Bake the filled pie crusts and the pie filling for 10 minutes, rotating the pans front to back and top to bottom, halfway through baking.

Remove the piecakes and filling from the oven and place about 2 tablespoons of the pie filling on top of each piecake. Roll out the remaining pie dough and cut into 1/4 to 1/2-inch strips and weave the pieces into lattice tops on each of the piecakes. Return to the oven and bake until lattices are light golden brown, about 10 minutes. Allow to cool completely before serving.

Cinnamon Whipped Cream

Ingredients

1 cup heavy cream
2 tablespoons cinnamon sugar
1 teaspoons vanilla

In a large bowl, or the bowl of a standing mixer, whip the cream on medium high speed until it begins to thicken and form very soft peaks. Sprinkle the cinnamon sugar over the top of the cream and continue whipping until firm peaks form. Stir in the vanilla. Chill until ready to serve.

Source: Bakingdom.com via Pinterest

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