Mini Lemon Cakes with Thyme, Roasted Strawberries, and Whipped Crème Fraîche

Name: Mini Lemon Cakes with Thyme, Roasted Strawberries, and Whipped Crème Fraîche
Prep time: 30 Minutes
Cook time: 40 Minutes
Total time: 1 Hour 10 Minutes
Yield: 6–8 servings
Ingredients: 2 sticks unsalted butter, room temperature; 1 3/4 cup sugar; 2 tablespoons lemon juice; Zest of 2 lemons; 4 eggs, room temperature; 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk, room temperature; 1/2 cup sugar; 1/2 cup water; 5 fresh thyme sprigs; 4 lemon slices; 1 pound strawberries; 1 teaspoon vanilla; 2 tablespoons sugar; 2 tablespoons maple syrup; 1 tablespoon olive oil; 1 cup heavy cream; 1/2 cup crème fraîche; 2 tablespoons sugar; 1 teaspoon vanilla; Bonne Maman Strawberry Preserves; Freeze-Dried Strawberries (optional); Fresh thyme

By Bonne Maman

March 23, 2018

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All of these components can be made ahead. The thyme syrup can be made ahead and kept in the refrigerator for up to a week. The cake can be made the day ahead and kept refrigerated and tightly wrapped. The whipped crème fraîche and roasted strawberries can be made the day ahead. We do suggest roasting the strawberries the day of and serving them at room temperature.

Discover more flavorful recipes ideas at Bonne Maman.

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