Petite Sweets Dress To Impress At Spring Parties

MEMPHIS, Tenn. (February 2011) – After months of dreary winter weather, the arrival of spring is certainly a reason to celebrate. When seasonal parties roll around make sure to plan a delicious and impressive dessert. Many celebrations call for a cake, but instead of a traditional sheet cake, try a unique, smaller option. Often referred to as petit fours, these delectable little homemade cakes can take a festive occasion to a whole new level.

Petite Cakes are made using a traditional Sour Cream Pound Cake from White Lily®, a popular variation on the traditional pound cake. Sour cream pound cakes typically produce a more moist cake with a pleasantly tangy flavor. The cake is also sturdy enough to cut into a variety of shapes and works well with flavored fillings such as syrups, jams or any number of icings, creating the perfect complement for the cake.

Strawberry Buttercream Filling, made with fresh strawberries, is sandwiched between two layers of cakes. Liquid Fondant Icing dries to a shiny glass-like surface, sealing in the flavors and giving the cake a special sheen. A dollop of frosting on top with a fresh strawberry offers the final touch.

"Petite cakes are ideal for any bridal shower, baby shower, tea party or elegant luncheon," said Dede Fuson, baking expert. "This cake is rich in flavor because of its fresh ingredients and will be the star of any spring party this year."

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Petite Cakes with Strawberry Buttercream Filling

Pillsbury® Baking Spray with Flour

Sour Cream Pound Cake
2 3/4 cups White Lily® All-Purpose Flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter, softened
3 cups sugar
6 large eggs, room temperature
1 cup sour cream
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract

Strawberry Buttercream Filling
1/4 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
3 strawberries, pureed
1/3 cup finely chopped strawberries

Liquid Fondant Icing
9 cups powdered sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon clear vanilla
1/2 teaspoon almond extract
8 strawberries, cut into quarters, juice drained on paper towels
Paper baking cups

  1. Heat oven to 325° F. Spray two 8 1/2 x 4 1/2 x 2 1/4-inch loaf pans with baking spray.
  2. Whisk together flour, salt and baking soda. Set aside. Beat 1 cup butter in large bowl with electric mixer on medium speed until fluffy. Add sugar. Beat until light and fluffy, scraping down the sides of the bowl as needed. Add eggs, one at a time, beating 1 minute after each addition. Scrape batter from sides of bowl as needed.
  3. Alternate adding flour mixture and sour cream to batter, beginning and ending with dry ingredients. Stir or beat on low speed until combined. Add 1/2 teaspoon lemon, almond and vanilla extracts. Pour batter into prepared pans. Bake for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack. Remove from pans and cool completely.
  4. Beat 1/4 cup butter in large bowl with electric mixer on medium speed until fluffy. Add 2 cups powdered sugar, milk and 1 teaspoon vanilla. Beat on low until blended. Beat on medium until light and fluffy. Stir in strawberry puree. Reserve 1/2 cup filling to decorate top of cakes. Cover and refrigerate. Stir chopped strawberries into remaining filling until well blended. Cover and refrigerate while cutting cakes.
  5. Slice each pound cake into 16 1/4-inch thick slices using a serrated knife. Cut two rounds from each cake slice using a 1 1/2- inch to 1 7/8- inch cookie cutter. Using filling with chopped strawberries, spread onto half of the cake rounds. Top with remaining rounds making small cakes. Place cakes on a cooling rack 2 inches apart. Set rack over shallow pan or waxed paper to catch drips.
  6. Combine 9 cups powdered sugar, corn syrup, water, clear vanilla and almond extract into a large heat-proof bowl over simmering water. Stir until blended, warm and smooth. Spoon or pour warm icing over cakes. Drippings may be scraped from pan or paper and reheated for use again. Allow cakes to set 2 minutes. Lift from rack with metal spatula. Trim bottom edges with sharp knife. Set into paper baking cups. Before serving, dollop or pipe reserved filling on top of each cake and top with strawberry quarter.

Makes 32 petite cakes

Note: Store in an airtight container for up to three days.

©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under licence.

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Petite Cakes with Strawberry Buttercream Filling
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