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: 1 cup all-purpose flour; 1/2 cup sugar; 1/4 cup unsalted butter, softened; 1/2 cup milk; 1 large egg; 1 1/2 tsp baking powder; 1 tsp vanilla extract; Pinch of salt; 1 cup fresh strawberries, hulled and sliced; 1/2 cup sugar; 1 tbsp lemon juice; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

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I absolutely adore making mini heart cakes, especially when they’re filled with fresh strawberries. There's something so delightful about biting into a light, fluffy cake that bursts with fruity flavor. My family loves these miniature treats for special occasions, and they always bring smiles to our faces. Not only are they visually appealing, but the combination of the soft cake and luscious filling makes them irresistible. Whether for a celebration or just a sweet indulgence, these mini heart cakes are a guaranteed hit!

Created by

Georgia Lane

Last updated on 2026-01-12T00:28:09.106Z

When I first attempted this Mini Heart Cake, I was a bit nervous about the layering, but it turned out to be surprisingly simple. The light vanilla sponge paired with freshly made strawberry filling creates a delightful flavor that dances on the palate. Using fresh strawberries is key; the sweetness balances perfectly with the cake, enhancing both the taste and presentation.

One of my favorite tips is to whip the cream just until soft peaks form; if you go too far, it can become grainy. This cake is wonderful for any gathering, and I love to surprise my guests with these charming little desserts. They’re not just tasty; they’re so much fun to make!

Why You'll Love This Recipe
Adorable miniature size perfect for sharing
Juicy strawberry filling that brings a burst of flavor
Soft and spongy cake with a delicate sweetness

Choosing the Right Strawberries

The flavor of the strawberry filling is crucial for the overall taste of these mini heart cakes. I recommend using fresh, ripe strawberries that are in season, as they'll provide the best sweetness and aroma. Look for strawberries that are bright red, firm, and free from blemishes. If fresh strawberries aren’t available, you can substitute with high-quality frozen strawberries; just be sure to thaw and drain them well to avoid excess moisture in the filling.

For added depth of flavor, consider mixing in a dash of balsamic vinegar with the strawberries as they cook. This can enhance the fruitiness and add a sophisticated tang. However, make sure to balance the sweetness by adjusting the sugar based on the ripeness of the strawberries.

Perfecting the Cake Texture

To achieve a light and fluffy cake, be careful not to overmix the batter once you combine the wet and dry ingredients. Mixing too much can develop the gluten in the flour, leading to a denser cake. Instead, mix just until there are no dry pockets; the batter should be slightly lumpy but well-combined. This technique ensures a tender crumb that pairs beautifully with the juicy strawberry filling.

It's also essential to let the cakes cool in the pans for the recommended 10 minutes. This allows them to set and makes for easier removal without crumbling. If you notice any edges sticking, gently run a knife around the perimeter before inverting them onto a wire rack.

Ingredients

Gather these ingredients for a delightful baking experience!

For the Cake

1 cup all-purpose flour
1/2 cup sugar
1/4 cup unsalted butter, softened
1/2 cup milk
1 large egg
1 1/2 tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Strawberry Filling

1 cup fresh strawberries, hulled and sliced
1/2 cup sugar
1 tbsp lemon juice

For the Whipped Cream

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Make sure to gather everything you need before starting!

Instructions

Let’s get started on creating these delicious mini heart cakes.

Prepare the Strawberry Filling

In a saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Cook for about 5 minutes until the strawberries soften and release their juices. Set aside to cool.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing well. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully incorporated.

Bake the Cakes

Grease and flour mini heart-shaped cake pans. Pour the batter evenly into the pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.

Prepare the Whipped Cream

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Be careful not to over-whip.

Assemble the Cakes

Once the cakes are completely cooled, cut them in half horizontally. Spread a layer of strawberry filling on the bottom half, followed by a layer of whipped cream. Place the top half back on and decorate with additional whipped cream and sliced strawberries if desired.

Enjoy your delightful mini heart cakes!

Pro Tips

For the best flavor, use ripe strawberries. You can also experiment by adding other fruits in the filling for variety!

Storing and Serving Suggestions

If you’re not serving the mini heart cakes immediately, you can store them in an airtight container in the refrigerator for up to three days. To keep the cakes fresh, I recommend storing the whipped cream separately until just before serving, as it can lose its texture when combined with the moist cake and strawberries.

For a fun twist, you could transform these mini heart cakes into a layered dessert by alternating layers of cake, strawberry filling, and whipped cream in a clear cup. This presentation is perfect for parties and allows guests to enjoy every delicious layer.

Customizing Your Cakes

Feel free to experiment with other fruit fillings if strawberries aren't your favorite. Raspberries or blueberries make excellent choices, and you can follow a similar cooking method for the filling. Just adjust the sugar based on the tartness of the fruit. You can also infuse the whipped cream with flavors like almond or citrus zest for an extra layer of taste.

Additionally, consider incorporating some finely grated lemon or orange zest into the cake batter. This zesty addition can elevate the flavor profile and complement the fruit filling beautifully. A light dusting of powdered sugar on top before serving can also enhance the visual appeal.

Questions About Recipes

→ Can I make these mini cakes ahead of time?

Yes, you can bake the cakes a day in advance and assemble them the next day.

→ What can I substitute for fresh strawberries?

You can use other berries like raspberries or blueberries, or even a fruit jam if preferred.

→ How should I store the cakes?

Store the assembled cakes in the refrigerator for up to 2 days to maintain freshness.

→ Can I freeze these mini cakes?

It’s best to freeze the unassembled cakes. Wrap them tightly in plastic wrap and freeze for up to 3 months.