This mini strawberry dessert is perfect after any meal. It is great for a Tea Time sweet because of it's size.
1/4firmly packed brown sugar
Paste food coloringsuch as Wilton
1recipe Strawberry Glazerecipe follows
Garnish: finely chopped strawberries
4 1/2cupsconfectioners' sugar
1/3plus 1 tablespoon whole milk
2 1/4teaspoonsstrawberry extract
Preheat oven to 325º
Spray 6 wells of a mini Bundt cake pan with non-stick floured baking spray. Set aside
In a large mixing bowl, beat butter at thigh speed with an electric mixer until cream. Add sugars, brown sugars and strawberry extract. Beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Set aside
In a medium bowl, combine flour, salt, and baking soda, whiting well. Add flour mixture to butter mixture in thirds, alternately with buttermilk and beginning and ending with four mixture.
Add food color until desired shade if pink is achieved.
Divide batter evenly among 5 wells of prepared pans. Tap pan firmly on countertop to level batter and revue air bubbles.
Bake until wooden pick inserted in the centers of ames some out clean, approximately 23 minutes.
Let cakes cook in pans for 10 minutes. Remove from pans and transfer to wire cooking racks. Let cool completely. Place wire rack over a rimmed baking sheet.
Spoon Strawberry Glaze over cakes, and let dry completely.
Store at room temperature in an airtight container.