Mini Heart Cake with Strawberry Filling

Name: Mini Heart Cake with Strawberry Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 mini cakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 tsp vanilla extract; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 cup fresh strawberries, hulled and chopped; 1/2 cup whipped cream; 2 tbsp powdered sugar; 1 tsp lemon juice; Powdered sugar, for dusting; Whole strawberries, for garnish

Highlighted under: Baking & Desserts

When I decided to bake these Mini Heart Cakes with Strawberry Filling, I wanted to create something special that would melt in the mouths of my loved ones. The combination of moist vanilla cake and luscious strawberry filling brings joy to any gathering. Each bite feels like a celebration, and there’s just something adorable about their heart shape. Whether it’s for a romantic occasion or simply to express love, these cakes are such a delightful treat that they quickly became a favorite in my baking repertoire.

Created by

Lila Morgan

Last updated on 2026-01-13T02:25:20.122Z

Each time I bake these Mini Heart Cakes, I’m reminded of the joy sweets can bring to our lives. The strawberry filling is incredibly easy to make, yet adds a burst of freshness that complements the vanilla perfectly. I learned that gently folding the whipped cream into the filling keeps it light and fluffy, providing an airy texture that makes the cake even more delightful.

I love serving these at gatherings, as their adorable size makes them easy to share. It’s all about the presentation; a dusting of powdered sugar and fresh strawberries on top transforms them into a stunning dessert. Trust me, your guests won’t be able to resist!

        Why You'll Love This Recipe
        Adorable heart shape that adds charm to any occasion
Deliciously sweet and tangy strawberry filling
Perfect size for sharing or individual indulgence

      

Choosing the Right Strawberries

The quality of strawberries used in the filling is crucial to achieving a vibrant and delicious flavor. Select strawberries that are bright red and free from blemishes. Fresh berries will yield the best results, but if you’re in a pinch, frozen strawberries can also work—just ensure they’re fully thawed and drained of excess moisture to prevent your filling from becoming too watery.

When preparing your strawberries, try cutting them into small, even pieces. This not only helps in blending them well with the whipped cream but also ensures that each bite carries a sweet hint of fruit. For an extra depth of flavor, consider adding a splash of balsamic vinegar to the chopped strawberries, allowing it to meld with the other ingredients.

Tips for Perfect Cake Texture

To achieve a moist and fluffy cake, it’s important to accurately measure your flour. Too much flour can lead to a dense texture. I recommend using the spoon-and-level method, where you spoon flour into your measuring cup and level it off with a knife. This helps prevent over-packing the flour.

Another key tip is to not overmix your batter. Once you combine the wet and dry ingredients, mix until just combined; small lumps are okay. This technique prevents gluten from developing too much, ensuring a soft cake. Make sure to check for doneness at the 20-minute mark by inserting a toothpick into the center, which should come out clean for perfect, fluffy cakes.

Assembling and Serving Tips

When assembling your mini heart cakes, ensure that both halves are level. This can be achieved by trimming the tops lightly with a serrated knife if they have domed during baking. A flat base will make stacking easier and provide a cleaner appearance when served.

Serving these heart cakes on a decorative platter can elevate their charm. For a touch of elegance, drizzle a homemade strawberry sauce around the plate or use a piping bag to add some whipped cream swirls. If you’re making these ahead of time, assemble the cakes but delay adding the powdered sugar until just before serving to keep it looking fresh and appealing.

Ingredients

Here’s what you’ll need to create these lovely mini cakes:

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt

For the Strawberry Filling

1 cup fresh strawberries, hulled and chopped
1/2 cup whipped cream
2 tbsp powdered sugar
1 tsp lemon juice

For Decoration

Powdered sugar, for dusting
Whole strawberries, for garnish

Make sure to have everything ready before you start baking to ensure a smooth process!

Instructions

Follow these steps to bake and assemble your Mini Heart Cakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease your mini heart-shaped cake pans.

Prepare the Cake Batter

In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the milk and vanilla extract. Gradually mix in the flour, baking powder, and salt until combined.

Bake the Cakes

Pour the batter into the prepared mini heart pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.

Make the Strawberry Filling

In a bowl, combine the chopped strawberries, whipped cream, powdered sugar, and lemon juice. Mix gently until well combined.

Assemble the Cakes

Once the cakes are completely cooled, slice them in half horizontally. Spoon a generous layer of the strawberry filling between the layers and reassemble.

Decorate

Dust the assembled mini cakes with powdered sugar and top with whole strawberries before serving.

Enjoy your adorable Mini Heart Cakes with friends and family!

Pro Tips

For an extra touch, consider adding a splash of almond extract to the cake batter for enhanced flavor.

Storage Recommendations

These mini heart cakes can be stored in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerating works well but be aware that this might slightly alter their texture, making them a bit denser. If storing in the fridge, place parchment paper between layers to prevent sticking.

For longer-term storage, you can freeze the unfilled cakes. Wrap them tightly in plastic wrap and aluminum foil or place them in an airtight freezer bag. They can be frozen for up to three months. Allow them to fully thaw in the refrigerator before adding the filling.

Variations for Your Mini Heart Cakes

While the strawberry filling is delightful, you can easily switch it up. Try using raspberries or blueberries for a different flavor. Simply adjust the amount of sugar based on the sweetness of the berries—raspberries might require a bit more sugar due to their tartness.

Another fun variation includes adding a layer of chocolate ganache or a flavored cream cheese frosting between the cake layers for added richness. An almond or orange extract in the cake batter could also complement the filling beautifully, offering a unique twist while maintaining the heart shape that makes these cakes so special.

Questions About Recipes

→ Can I use frozen strawberries for the filling?

Yes, frozen strawberries can be used. Just make sure to thaw and drain excess moisture before mixing.

→ How can I store leftover cakes?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I substitute the all-purpose flour?

You can use gluten-free flour, but the texture may vary slightly.

→ Can these be made in advance?

Yes, you can bake the cakes a day in advance and assemble them on the day you plan to serve.