Dessert

Strawberry Cake Taco Recipe

ByCharlotte Montgomery February 14, 2026February 14, 2026

Introduction

This delightful Strawberry Cake Taco is a fun and elegant twist on classic desserts. Soft, golden mini cakes shaped like tacos are filled with whipped cream and fresh strawberries for a fresh and creamy treat perfect for any occasion.

A close-up shows a woman's hand holding a mini tart with three layers: the bottom layer is a white paper cup, the middle layer is a light brown soft cake with a slightly uneven texture, and the top layer is thick white whipped cream swirled in soft peaks across the cake. On top of the cream, two shiny red strawberry halves are placed at each end, with seeds visible and a fresh look. More of these tarts are arranged on a white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
23 g vegetable oil
26 g milk
26 g cake flour
26 g granulated sugar
1 tbsp vanilla extract
1 tbsp lemon juice
180 g heavy cream
28 g granulated sugar (for filling)
Fresh strawberry cubes

Instructions

Step 1: Separate the eggs, placing the egg whites in a clean bowl and refrigerating it to keep cool.
Step 2: In another clean bowl, combine the vegetable oil and milk, then sift in the cake flour and mix well. Add the egg yolks and mix again. Set this batter aside.
Step 3: Line a baking tray with parchment paper or a baking mat. Preheat your oven to 302℉ (150℃).
Step 4: Into the egg white bowl, add lemon juice, granulated sugar, and vanilla extract. Use a hand mixer to beat until stiff peaks form.
Step 5: Take a small scoop of the whipped egg whites and gently fold it into the batter until combined. Then fold the rest of the whipped egg whites into the batter gently, preserving airiness.
Step 6: Transfer the batter into a piping bag. Pipe small circles about 6 cm in diameter onto the lined baking mat.
Step 7: Bake the cakes for about 28 minutes or until golden brown. Remove from oven and allow to cool completely on the tray.
Step 8: In a clean bowl, combine heavy cream and sugar. Beat with a hand mixer until stiff peaks form. Transfer whipped cream to a piping bag.
Step 9: Gently shape each cooled cake into a taco shape. Pipe whipped cream inside, add fresh strawberry cubes, then pipe more cream on top. Garnish with additional strawberry pieces as desired.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and sweetness in the filling.
Try adding a dash of cinnamon or a drizzle of chocolate sauce inside for a unique taste variation.
If you don’t have cake flour, substitute all-purpose flour minus 2 tablespoons per cup for a lighter texture.

Storage

Store the assembled Strawberry Cake Tacos in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, add the whipped cream and strawberries fresh before serving if storing the cake shells separately. Reheat the plain cake shells slightly in a warm oven for a few minutes if desired before assembling.

How to Serve

A close-up shows a woman's hand holding a small oval cake with three layers: the bottom layer is a light brown sponge cake with a slightly rough texture, the middle layer is thick white swirls of smooth whipped cream, and on the top are two bright red strawberry halves placed side by side. The cake sits in a white fluted paper cup. In the background, more similar cakes rest on a white marbled surface, each decorated with whipped cream and strawberry pieces. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake shells ahead of time?

Yes, you can bake the cake shells a day in advance and keep them in an airtight container at room temperature or in the fridge. Wait to add the whipped cream and strawberries until just before serving to keep everything fresh.

What can I use instead of heavy cream?

If you don’t have heavy cream, you can use whipped coconut cream as a dairy-free alternative. Chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip it with sugar until fluffy.