Instant Pot Strawberries & Cream Mini Cake
This delightful cake is packed full of creamy strawberry flavor. Perfect to enjoy with friends and family.
Prep Time5 mins
Cook Time40 mins
Total Time1 hr
Servings: 10 slices
for the Cake
- 1/2 cup strawberry spreadable fruit I prefer Smuckers Simply Fruit
- 1/2 cup heavy whipping cream
- 1 egg
- 1 cup strawberry cake mix I prefer Pillsbury Moist Supreme Strawberry
- 1/2 tsp baking powder
for the Glaze
- 1/2 cup confectioners powdered sugar sifted
- 1 tbsp heavy whipping cream
- 1 tbsp water
making the Cake
Add the strawberry spreadable fruit, heavy whipping cream and egg to a mixing bowl and mix together thoroughly with a whisk.
Fold the strawberry cake mix and baking powder into the wet ingredients with a spatula. Make sure to use ONLY 1 CUP of cake mix and do not use a whisk or an electric mixer for this part. Be careful not to over mix. You want the batter to remain somewhat lumpy.
Spray a small 6" x 2" cake pan or 3 cup bundt pan with the cooking spray and pour the cake batter into the pan.
Tightly cover the cake pan with aluminum foil.
Add 2 cups of water to the Instant Pot and place the cake pan in the Instant Pot on the trivet.
Set the Instant Pot on 'Manual' or 'Pressure Cook', High Pressure for 40 minutes.
Once the cook time has completed, allow for a 15 minute NPR (natural pressure release).
After the pressure has been released and the pin has dropped, open the pot and carefully remove the cake from the pot.
Remove the foil from the cake pan, then place the cake on a cooling rack and allow the cake to cool.
After the cake has cooled, pour the glaze over the top of the cake to fully cover.
Serving: 1slice | Calories: 304kcal | Carbohydrates: 53g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 308mg | Potassium: 53mg | Sugar: 35g | Vitamin A: 4.4% | Vitamin C: 1.8% | Calcium: 10.5% | Iron: 5%