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 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; Pinch of salt; 1 cup fresh strawberries, hulled and halved; ¼ cup granulated sugar; 1 tablespoon lemon juice; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore making these Mini Heart Cakes with Strawberry Filling for special occasions! The combination of the soft, fluffy cake and the sweet strawberry filling creates a delightful treat that everyone loves. I find that the heart shape adds a personal touch, making them perfect for celebrating love and friendship. Plus, they’re surprisingly easy to make, allowing even novice bakers to impress their friends. Whether it’s for a birthday, Valentine’s Day, or just a sweet surprise, these cakes never fail to bring smiles and happiness.

Created by

Emily

Last updated on 2026-01-12T02:55:16.793Z

When I first attempted to create a Mini Heart Cake, I was looking for a way to make something unique for my friend’s birthday. After experimenting with different recipes, I found that using fresh strawberries elevated the flavor beautifully. I learned that the key is in balancing the sweetness of the cake with the tartness of the strawberries, which brings out the best in both.

The heart-shaped molds add a special touch, but make sure to grease them well to avoid sticking. I also discovered that letting the cake cool completely before filling it with the strawberry purée helps maintain the structure. It’s all in the details!

        Why You Will Love This Recipe
        Adorably cute heart shape perfect for any celebration
Sweet and tangy strawberry filling that complements the cake wonderfully
Perfectly portioned for individual servings, making sharing easy

      

Perfecting the Cake Texture

To achieve a soft and fluffy texture in your Mini Heart Cakes, it's crucial to aerate the butter and sugar thoroughly during the initial creaming step. Beat them together until the mixture is light in color and fluffy, which usually takes about 3-5 minutes. This process incorporates air into the batter, helping the cakes rise beautifully during baking. Over-mixing once the flour is added can lead to tough cakes, so just combine until the dry ingredients are integrated.

The choice of all-purpose flour in this recipe is significant as it provides the right balance of structure and tenderness. If you prefer a lighter cake, consider substituting half the flour with cake flour. Be sure to sift the cake flour before measuring to avoid compacting it, which can lead to denser cakes.

Building Flavor with Fresh Strawberries

Using fresh strawberries for the filling not only enhances the flavor but also adds a vibrant color to your Mini Heart Cakes. Cooking the strawberries with sugar and lemon juice gently breaks down their natural sugars while intensifying the overall taste. Make sure to stir occasionally to prevent the mixture from sticking to the bottom of the saucepan, which could result in burning. You're looking for a thick syrup consistency, which should take about 10 minutes of simmering over medium heat.

If fresh strawberries are out of season, frozen strawberries can be a suitable substitute. Just be sure to thaw and drain excess moisture thoroughly before cooking them down, as too much liquid can lead to a runny filling that doesn't hold up well between cake layers.

Tips for Frosting and Assembly

For the whipped cream frosting, it's essential to start with cold cream. Chilling the mixing bowl and beaters for about 15 minutes before starting will help achieve the best results. When whipping the cream, watch closely for soft to stiff peaks; stop whipping when peaks just hold their shape to prevent butter from forming. This frosting holds its shape well, making it ideal for decorative piping or spreading.

Assembling the cakes can be a delicate process, especially when slicing them horizontally. A serrated knife works best for evenly cutting through the soft cake layers. If the cakes slightly domed during baking, level them off with the knife before adding the filling to achieve a more aesthetic final presentation. For added flair, consider garnishing the top with fresh strawberries or a drizzle of chocolate sauce before serving.

Ingredients

Gather all your ingredients before you start to make the process smoother.

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
Pinch of salt

For the Strawberry Filling

1 cup fresh strawberries, hulled and halved
¼ cup granulated sugar
1 tablespoon lemon juice

For the Frosting

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Ensure all ingredients are at room temperature for best results.

Instructions

Read through all the steps before you begin to familiarize yourself with the process.

Prepare the Strawberry Filling

In a small saucepan over medium heat, combine fresher strawberries, sugar, and lemon juice. Cook for about 10 minutes until the strawberries soften and the mixture thickens. Remove from heat and let cool.

Make the Cake Batter

Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour.

Bake the Cakes

Grease the heart-shaped molds and pour the batter evenly into each. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely before removing from the molds.

Prepare the Frosting

In a large mixing bowl, whip the cream until soft peaks form. Gradually add the powdered sugar and vanilla extract until stiff peaks form.

Assemble the Cakes

Once the cakes are cool, slice them in half horizontally. Spoon a layer of strawberry filling into the middle of each cake, then stack the halves back together. Spread the whipped cream frosting over the top of the cakes.

Once assembled, enjoy immediately or refrigerate for a few hours before serving to enhance the flavors.

Pro Tips

For an extra touch, garnish with fresh strawberry slices on top of the frosting. You can also drizzle chocolate sauce for that gourmet touch.

Storage and Make-Ahead Options

These Mini Heart Cakes can be made ahead of time, which makes them perfect for parties or special occasions. Once fully cooled, store them in an airtight container at room temperature for up to two days. Alternatively, for longer storage, wrap each cake individually in plastic wrap and freeze them for up to a month. Simply thaw in the refrigerator overnight before frosting and serving.

As for the strawberry filling, it can also be prepared ahead of time and stored in an airtight container in the refrigerator for up to three days. This allows the flavors to meld further, resulting in an even tastier filling when you go to assemble your cakes.

Troubleshooting Common Issues

Should your cakes have a tendency to stick to the heart-shaped molds, make sure to thoroughly grease them with butter or non-stick spray before pouring in the batter. For extra insurance against sticking, consider dusting the greased molds with flour, which will create a barrier between the cake and the mold. If cakes do stick, gently running a knife around the edges can help release them before inverting onto a cooling rack.

If the frosting appears too runny and won’t hold its shape, it could be due to over-whipping, which causes the cream to separate. Chill the mixture for a few moments and then re-whip gently until you reach the desired consistency. Lastly, remember that warm cakes do not absorb frosting well, so ensure your layers are completely cooled before assembly.

Creative Variations

This recipe offers great versatility, inviting you to experiment with different fillings. For a twist, try replacing the strawberry filling with raspberry, blueberry, or even a lemon curd. Each fruit brings its unique tanginess that can create a fresh flavor profile, perfect for summertime gatherings or themed parties.

You can also modify the frosting by adding cocoa powder for a chocolate version or folding in crushed cookies for a fun texture. To elevate the presentation, transform the whipped cream into a piped design around the edges of the cake, showcasing your artistic side while making the dessert even more appealing.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cakes one day in advance and store them wrapped in plastic wrap at room temperature. Assemble just before serving for best results.

→ Can I use frozen strawberries for the filling?

Absolutely! Just remember to thaw them first and drain excess moisture before use.

→ Is there a substitute for heavy cream?

You can use whipped topping for the frosting, but it won't have the same rich flavor. Alternatively, you can make a lighter yogurt-based frosting.

→ How do I store leftover cake?

Store any leftovers in an airtight container in the refrigerator for up to three days.