Mini Heart Cake with Strawberry Filling

Name: Mini Heart Cake with Strawberry Filling
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 mini cakes
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup milk; 2 eggs; 2 tsp baking powder; 1 tsp vanilla extract; 1/2 tsp salt; 2 cups fresh strawberries, hulled and chopped; 1/2 cup powdered sugar; 1 cup heavy cream

Highlighted under: Baking & Desserts

I absolutely adore baking mini cakes, and this Mini Heart Cake with Strawberry Filling is one of my all-time favorites. Each bite is a delightful combination of soft sponge and luscious strawberry goodness. Perfect for special occasions or simply to satisfy a sweet craving, these cakes are not only delicious but also so charming! Plus, the vibrant colors and the heart shape make them visually appealing, capturing the essence of love in every slice. Trust me, this recipe will become a staple in your kitchen.

Created by

Keira Dalton

Last updated on 2026-01-06T09:28:12.640Z

When I first created this Mini Heart Cake with Strawberry Filling, I wanted a dessert that could double as a sweet gift. The idea came to life one sunny afternoon when I combined my love for strawberries with a classic vanilla sponge. The process of carefully layering the fresh strawberry filling between soft cake layers taught me a valuable lesson about balancing flavors. Using ripe strawberries made all the difference!

As I presented the cakes to my friends, their smiles said it all. A tip for success: ensure your whipped cream is cold to help it hold its shape better. This small detail enhances the overall presentation while ensuring each slice remains as beautiful as the last.

        Why You Will Love This Recipe
        Adorable heart shape perfect for romantic occasions.
Delicious strawberry filling enhances the cake's flavor.
Great for sharing and bringing joy to friends and family.

      

The Importance of Fresh Strawberries

Using fresh strawberries is crucial for achieving the best flavor in your filling. The natural sweetness and acidity of ripe strawberries enhance the overall taste of the cake. When selecting strawberries, look for those that are deep red, glossy, and firm, as these will provide the most intense flavor. If fresh strawberries are unavailable, frozen can be used, but make sure to thaw and drain them to avoid excess moisture in your filling.

For a more intense strawberry flavor, you can macerate the strawberries in sugar for longer—up to 30 minutes—instead of the standard 10. This will not only help soften the strawberries but also draw out more juice, creating a more flavorful filling that complements the sponge cake perfectly.

Tips for Perfect Mini Cakes

Achieving a perfect rise in your mini heart cakes can be affected by several factors, including oven temperature and build consistency. Ensure your baking powder is fresh for optimal leavening; if it bubbles vigorously in water, it's good to go. Additionally, avoid overmixing the batter once you've combined the wet and dry ingredients, as this can lead to dense cakes—the texture should be light and airy.

Using heart-shaped pans can be tricky, so I recommend lightly greasing them and lining the bottom with parchment paper to prevent sticking. This small step can save you from the frustration of torn cakes. Allow the cakes to cool for the recommended 10 minutes before transferring them, ensuring they don't stick to the sides.

Ingredients

Gather all your ingredients before starting to make the process smoother.

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
2 eggs
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt

For the Strawberry Filling

2 cups fresh strawberries, hulled and chopped
1/2 cup powdered sugar
1 cup heavy cream

Make sure to sift the flour to ensure a light texture.

Instructions

Preheat the oven and prepare your baking trays.

Prepare the Batter

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, combine the flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with milk until well blended.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease and flour your heart-shaped cake pans. Pour the batter evenly into the prepared pans.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare Strawberry Filling

In a medium bowl, combine the chopped strawberries and powdered sugar, mixing well. Let it sit for about 10 minutes to release the juices. Whisk the heavy cream until it forms soft peaks, then gently fold in the strawberries.

Assemble the Cakes

Once the cakes are completely cool, level them if necessary. Place one layer on a serving plate and spread a generous amount of strawberry filling on top. Place the second layer on top and frost the sides and top with additional whipped cream if desired.

Decorate with whole strawberries.

Serve immediately or refrigerate until ready to serve.

Pro Tips

For an extra touch, drizzle melted chocolate over the top just before serving.

Serving and Storing

These mini heart cakes are best enjoyed the same day they're made, as the freshness of the whipped cream and strawberries will be at their peak. However, if you have leftovers, store them in the refrigerator in an airtight container for up to two days. To maintain the texture, avoid stacking them if possible, as the whipped cream may flatten.

For serving, consider dusting with powdered sugar just before presenting to add an elegant touch. You could also drizzle some chocolate sauce or a fruit coulis around the cake for a colorful presentation. If you want to make this dessert even more special, serve it with a scoop of vanilla ice cream!

Variations to Try

Feel free to experiment with the filling! While strawberries are delightful, you can substitute them with blueberries, raspberries, or a mix of berries to create a different flavor profile. If you're feeling adventurous, consider adding a hint of lemon zest or almond extract to the whipped cream for an added depth of flavor.

To make these cakes gluten-free, you can use a gluten-free all-purpose flour blend. Just ensure it contains a binding agent like xanthan gum, which helps replicate the texture of traditional flour. Coconut cream can also replace heavy cream in the filling for a dairy-free version, providing a unique flavor twist without sacrificing texture.

Questions About Recipes

→ Can I use frozen strawberries for the filling?

Yes, but make sure to thaw them and drain any excess liquid before using.

→ How long can these cakes be stored?

They can be stored in the refrigerator for up to 3 days, but are best enjoyed fresh.

→ Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking.

→ What can I substitute for butter?

You can use vegetable oil or a dairy-free butter alternative if needed.