An unexpected afternoon tea invitation found me scrolling through my baking essentials, yearning to make something special. That’s when I stumbled upon the idea of Strawberry Chocolate Petit Fours, those delightful little bites that combine rich chocolate cake with luscious strawberry buttercream. These petite desserts are not only visually stunning but also a breeze to whip up, making them perfect for any gathering—from baby showers to simple get-togethers. The best part? They’re incredibly versatile and can be made in advance, ensuring you spend more time enjoying the company and less time in the kitchen. Curious how these little treats can bring a touch of elegance to your next event? Let’s dive into this luscious recipe!

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Why Make Strawberry Chocolate Petit Fours?

Irresistible flavors combine in these charming bites, offering the perfect balance of rich chocolate and heavenly strawberry buttercream. Elegantly designed, they serve as a stunning centerpiece for any occasion. Versatile as they are delightful, you can easily tweak the flavors or presentation to suit your event. However, the best part? Quick and easy to prepare, you can whip these up in no time, allowing you to savor sweet moments with loved ones. Ready to impress your guests effortlessly, these petit fours are sure to be the highlight of your gathering! For more delightful treats, don’t miss our Chocolate Chip Banana Yogurt Snack Bars or Chocolate Sorbet Discover.

Strawberry Chocolate Petit Fours Ingredients

• A delightful mix for bite-sized perfection!

For the Cake

  • Plain (AP) Flour – Provides structure to the cake; substitute with cake flour for a lighter texture.
  • Cocoa Powder – Adds rich chocolate flavor; use Dutch process cocoa for a deeper taste.
  • Baking Powder – Acts as a leavening agent to help the cake rise; ensure it’s fresh for best results.
  • Salt – Enhances overall flavor; just a pinch is sufficient.
  • Unsalted Butter (melted) – Adds moisture and richness; can be switched with coconut oil for a dairy-free option.
  • White Granulated Sugar – Sweetens the batter; brown sugar can be used for a more caramel-like flavor.
  • Brown Sugar (packed) – Contributes moisture and depth of flavor; use all white sugar if unavailable.
  • Large Eggs (room temp) – Binds ingredients and adds moisture; can be replaced with flax eggs for a vegan version.
  • Whole Milk – Adds moisture and helps create a tender crumb; substitute with almond milk or oat milk for a dairy-free choice.

For the Buttercream

  • Unsalted Butter (softened) – The base for the frosting, providing a creamy texture; use dairy-free butter for a vegan alternative.
  • Icing (Confectioners) Sugar – Sweetens and thickens the buttercream; ensure it’s sifted for a smooth finish.
  • Vanilla Extract (optional) – Enhances the overall flavor; omit for a more pronounced strawberry taste.
  • Freeze-Dried Strawberry Powder – Provides authentic strawberry flavor; substitute with fresh strawberries blended into a puree for a different texture.
  • Milk – Used to adjust the buttercream’s consistency; any milk works as a substitute.

For the Ganache

  • Thickened Cream – Adds richness to the ganache; use coconut cream as a dairy alternative.
  • Dark Chocolate (finely chopped) – Creates the glossy ganache; opt for vegan chocolate for a dairy-free option.

With these delicious ingredients at your fingertips, you’re all set to create irresistible Strawberry Chocolate Petit Fours that will surely delight your guests!

Step‑by‑Step Instructions for Strawberry Chocolate Petit Fours

Step 1: Preheat and Prepare
Preheat your oven to 180°C (350°F) and prepare an 8×8-inch baking tin by greasing it thoroughly and lining it with parchment paper. This will prevent sticking and ensure easy removal of the cake once baked. Gather your mixing bowls, whisk, and rubber spatula, which will be essential for crafting your delightful Strawberry Chocolate Petit Fours.

Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the plain flour, cocoa powder, baking powder, and salt until evenly blended. Look for no lumps in the dry mix, as this is crucial for a smooth cake texture. Once combined, set this mixture aside to let the flavors meld while you work on the wet ingredients.

Step 3: Cream Butter and Sugars
In a separate large bowl, beat the melted unsalted butter with both white and brown sugars using a hand mixer until the mixture is creamy and well-combined, about 2-3 minutes. Ensure there are no sugar granules left; this will help create a light and fluffy Strawberry Chocolate Petit Four. Next, add the room-temperature eggs one at a time, beating well after each addition.

Step 4: Mix in Dry Ingredients and Milk
Gradually add the dry ingredients from Step 2 to your butter mixture, alternating with the whole milk. Mix gently until just combined, avoiding overmixing to keep the cake light and airy. The batter should be smooth and thick, with a glossy sheen, indicating it’s ready for baking.

Step 5: Bake the Cake
Pour the prepared batter into the lined baking tin, spreading it evenly with a spatula. Bake in the preheated oven for approximately 12 minutes, or until a toothpick inserted into the center comes out clean. Watch for a slight dome and a firm texture on top, signaling that the cake is done.

Step 6: Cool and Layer
Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Carefully transfer it to a wire rack to cool completely. Once cool, slice the cake in half horizontally, dust the inside with cocoa powder, and spread a generous layer of strawberry buttercream on one half before topping it with the other half.

Step 7: Freeze the Cake Layers
To make cutting easier, place the layered cake in the freezer for about 30 minutes, allowing it to firm up. This will help you achieve cleaner edges when slicing into mini squares for your Strawberry Chocolate Petit Fours.

Step 8: Prepare Ganache
While the cake is freezing, make the ganache by heating the thickened cream in a small saucepan over medium heat until it simmers. Remove from heat and pour it over the finely chopped dark chocolate in a bowl. Stir until smooth and glossy, creating the decadent chocolate coating for your petit fours.

Step 9: Dip and Decorate
Once the layered cake is solidified, remove it from the freezer and cut it into bite-sized squares or wedges. Dip each piece into the warm ganache, allowing excess to drip off, and then place them on a wire rack. For a finishing touch, top each petit four with a slice of fresh strawberry for a beautiful presentation that highlights the delightful flavors.

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Strawberry Chocolate Petit Fours Variations

Feel free to get creative with these delightful petit fours, allowing your taste buds to explore new combinations!

  • Vegan Delight: Replace eggs with flax eggs and butter with dairy-free alternatives for a delicious vegan version.
  • Flavor Twist: Incorporate lemon zest into the buttercream for a refreshing citrus contrast to the chocolate.
  • Berry Medley: Mix different freeze-dried berry powders for a colorful and flavorful array of petit fours.
  • Nutty Surprise: Add finely ground nuts to the batter for a unique texture and nutty flavor.
  • Chocolate Lover’s Dream: Enhance the ganache with a splash of espresso to amplify the chocolate flavor.
  • Decadent Layers: Layer in a thin spread of raspberry jam along with the strawberry buttercream for added fruitiness.
  • Dipped Variants: Experiment with different chocolate coatings, like white or milk chocolate, for visual flair and taste variations.
  • Spicy Kick: Add a pinch of cayenne pepper to the ganache for unexpected heat that balances the sweetness.

These variations can make every occasion special. For even more sweet inspirations, check out our White Chocolate Cranberry recipe or try a refreshing Tropical Strawberry Banana smoothie!

Expert Tips for Strawberry Chocolate Petit Fours

  • Room Temperature Ingredients: Ensure all ingredients are at room temperature to avoid uneven mixing, which can impact the texture of your Strawberry Chocolate Petit Fours.
  • Avoid Overmixing: Be gentle when combining wet and dry ingredients. Overmixing can lead to dense cakes that lose their light and fluffy quality.
  • Cool Thoroughly: Allow the cake to cool completely before slicing. This helps maintain clean edges, ensuring your petit fours look as stunning as they taste.
  • Use a Sharp Knife: Clean your knife with hot water between cuts to ensure neat edges when slicing the chilled cake. This gives your petit fours a professional finish.
  • Experiment with Flavors: Don’t hesitate to swap out the freeze-dried strawberry powder for fresh strawberries or even different berry powders to create unique flavors in your petit fours.

What to Serve with Mini Strawberry Chocolate Petit Fours?

Elevate your dessert experience with delightful pairings that enhance the enchanting flavors of these charming treats.

  • Whipped Cream: A dollop of fresh whipped cream brings a light, airy contrast that beautifully complements the rich chocolate and strawberry.

  • Fresh Berries: Serve with an assortment of berries such as strawberries, blueberries, and raspberries to add a burst of freshness and color.

  • Chocolate Mousse: For true chocolate lovers, pairing these petit fours with a silky chocolate mousse creates an indulgent duo that’s hard to resist.

  • Vanilla Ice Cream: Creamy vanilla ice cream serves as a sweet and cooling counterpart to the mini chocolate cakes, enhancing every bite.

  • Sparkling Wine: A glass of bubbly sparkling wine or champagne adds an elegant touch, making your gathering feel more festive and sophisticated.

  • Mint Tea: The refreshing notes of mint tea cleanse the palate and provide an aromatic experience that complements the dessert’s flavors.

  • Coffee or Espresso: A strong coffee or rich espresso serves as the perfect pick-me-up alongside these petite delights, balancing the sweetness wonderfully.

These pairing ideas are not only delicious but create an inviting atmosphere for savoring every sweet moment.

Storage Tips for Strawberry Chocolate Petit Fours

  • Room Temperature: If serving the petit fours within a few hours, keep them at room temperature on a platter to maintain their delightful texture.

  • Fridge: For longer storage, place the petit fours in an airtight container and store in the fridge for up to 3 days. This will keep the strawberry buttercream fresh.

  • Freezer: For extended storage, freeze the petit fours in a single layer on a baking sheet before transferring to a freezer-safe container. They can be frozen for up to 2 months.

  • Reheating: To enjoy frozen petit fours, simply thaw them in the fridge overnight before serving. This preserves their flavors and textures beautifully.

Make Ahead Options

These delightful Strawberry Chocolate Petit Fours are perfect for busy home cooks looking to save time! You can bake the chocolate cake and prepare the strawberry buttercream up to 24 hours in advance. Simply store the cooled cake layers wrapped in plastic wrap in the refrigerator, and refrigerate the buttercream in an airtight container. When you’re ready to assemble, slice the cake, layer it with the buttercream, and freeze the assembled cake for about 30 minutes to achieve clean edges. Finish by dipping the frozen squares into the ganache and topping each with a fresh strawberry slice. This method ensures their flavors remain just as delicious while allowing you to enjoy more time with your guests!

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Strawberry Chocolate Petit Fours Recipe FAQs

How do I select ripe strawberries for the buttercream?
Absolutely! Look for strawberries that are bright red with a fresh green stem and no dark spots. They should be firm to the touch, indicating sweetness. Avoid any fruit that has soft spots or signs of decay, as this can affect the flavor of your buttercream.

How should I store leftover petit fours?
For optimal freshness, place your Strawberry Chocolate Petit Fours in an airtight container and refrigerate them for up to 3 days. If you want to keep them longer, layer them with parchment paper to prevent sticking and store them in the freezer for up to 2 months. Remember to thaw them in the fridge before serving!

Can I freeze the petit fours?
Very! To freeze, first, allow the assembled petit fours to set completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. Once firm, transfer them to an airtight container, separating layers with parchment paper. They can be kept in the freezer for up to 2 months.

What should I do if my cupcakes are too dense?
If your petit fours turn out too dense, it’s often due to overmixing the batter or using cold ingredients. For the next batch, ensure all ingredients are at room temperature before mixing, and gently combine the wet and dry ingredients until just incorporated. Also, check that your baking powder is fresh to ensure proper leavening!

Are there any allergy considerations for this recipe?
Sure! This recipe contains common allergens such as eggs, dairy, and gluten. For a dairy-free version, you can substitute unsalted butter with coconut oil and use almond or oat milk. To make it vegan, swap eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water equals one egg). Always check labels for cross-contamination if baking for someone with allergies.

Can I use fresh strawberries instead of freeze-dried powder?
Yes, indeed! You can blend fresh strawberries into a puree; however, be mindful that this might alter the texture of the buttercream. If using fresh strawberries, you may need to decrease the milk slightly to achieve a thicker consistency. Just be sure to strain the puree if there are any seeds, as they can affect the smoothness of your buttercream.

Strawberry Chocolate Petit Fours

Irresistible Strawberry Chocolate Petit Fours for Sweet Moments

Delight in these Strawberry Chocolate Petit Fours, combining rich chocolate cake with luscious strawberry buttercream for an irresistible dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Plain (AP) Flour Substitute with cake flour for a lighter texture.
  • 1/3 cup Cocoa Powder Use Dutch process cocoa for a deeper taste.
  • 1 tsp Baking Powder Ensure it’s fresh for best results.
  • 1/4 tsp Salt Just a pinch is sufficient.
  • 1/2 cup Unsalted Butter (melted) Can be switched with coconut oil for a dairy-free option.
  • 1/2 cup White Granulated Sugar Brown sugar can be used for a more caramel-like flavor.
  • 1/4 cup Brown Sugar (packed) Use all white sugar if unavailable.
  • 3 large Eggs (room temp) Can be replaced with flax eggs for a vegan version.
  • 1/2 cup Whole Milk Substitute with almond milk or oat milk for a dairy-free choice.
For the Buttercream
  • 1/2 cup Unsalted Butter (softened) Use dairy-free butter for a vegan alternative.
  • 2 cups Icing (Confectioners) Sugar Ensure it's sifted for a smooth finish.
  • 1 tsp Vanilla Extract (optional) Omit for a more pronounced strawberry taste.
  • 1/4 cup Freeze-Dried Strawberry Powder Substitute with fresh strawberries blended into a puree for a different texture.
  • 2 tbsp Milk Any milk works as a substitute.
For the Ganache
  • 1/2 cup Thickened Cream Use coconut cream as a dairy alternative.
  • 4 oz Dark Chocolate (finely chopped) Opt for vegan chocolate for a dairy-free option.

Equipment

  • 8x8-inch baking tin
  • Mixing bowls
  • Whisk
  • rubber spatula
  • hand mixer
  • Wire rack
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 180°C (350°F) and prepare an 8x8-inch baking tin by greasing it thoroughly and lining it with parchment paper.
  2. In a medium mixing bowl, whisk together the plain flour, cocoa powder, baking powder, and salt until evenly blended.
  3. In a separate large bowl, beat the melted unsalted butter with both white and brown sugars until the mixture is creamy and well-combined, about 2-3 minutes.
  4. Gradually add the dry ingredients to your butter mixture, alternating with the whole milk, mixing gently until just combined.
  5. Pour the prepared batter into the lined baking tin and bake for approximately 12 minutes or until a toothpick inserted comes out clean.
  6. Once baked, allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
  7. Once cool, slice the cake in half horizontally and spread a generous layer of strawberry buttercream before topping with the other half.
  8. To make cutting easier, place the layered cake in the freezer for about 30 minutes.
  9. While the cake is freezing, make the ganache by heating the thickened cream until it simmers and then pouring it over the chopped dark chocolate.
  10. Cut the solidified cake into bite-sized squares or wedges and dip each piece into the warm ganache.
  11. Place them on a wire rack and top each petit four with a slice of fresh strawberry.

Nutrition

Serving: 1pieceCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for even mixing. Avoid overmixing to maintain cake texture. Store petit fours at room temperature if serving soon, otherwise refrigerate or freeze for longer storage.

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