Mini Heart Cake with Strawberry Filling

Name: Mini Heart Cake with Strawberry Filling
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp salt; 1 cup fresh strawberries, hulled and diced; 1/4 cup powdered sugar; 1/2 cup heavy whipping cream

Highlighted under: Baking & Desserts

I absolutely adore baking, and there’s something incredibly special about making mini heart cakes. They’re perfect for sharing or surprising someone you love! This recipe combines fluffy vanilla cake with a delightful strawberry filling that just bursts with flavor. I love how these mini cakes look dainty yet are packed with sweetness. Whether you’re celebrating a special occasion or want to indulge in a little sweetness, these cakes are sure to bring a smile to anyone's face!

Created by

Olivia Hayes

Last updated on 2026-01-11T23:58:06.966Z

When I first attempted making these mini heart cakes, I was amazed at how easy it was to incorporate fresh strawberries into the filling. Using ripe strawberries really enhances the flavor and provides a beautiful contrast to the vanilla cake. I learned that gently folding the whipped cream into the strawberry puree keeps the filling light and fluffy, which pairs perfectly with the soft texture of the cake.

During my baking adventures, I’ve found that using a silicone mold makes it easier to pop out these heart-shaped creations without damaging them. Plus, they look impressive enough for any occasion! Sometimes, I even drizzle a bit of chocolate on top for an extra touch of sweetness.

        Why You'll Love This Recipe
        Adorable mini cakes that are perfect for special occasions
Fresh strawberry filling that is bursting with flavor
Versatile enough for any celebration or a cozy dessert at home

      

Understanding your Ingredients

The quality of your ingredients significantly impacts the taste and texture of your mini heart cakes. Using fresh strawberries for the filling is crucial as they provide a burst of natural sweetness and vibrant flavor. Ensure your strawberries are ripe and free from blemishes for the best results. Additionally, while all-purpose flour is standard, you can experiment with cake flour for an even lighter crumb if desired.

Butter plays a vital role in creating a light and fluffy texture in the cake batter. Make sure it's softened but not melted; this helps incorporate air during mixing, leading to a successful rise. For a dairy-free alternative, you can substitute unsalted butter with coconut oil or a plant-based butter. Just remember that the flavor profile may shift slightly.

Mastering the Assembly

When it comes to assembling the cakes, precision is key. After slicing the cooled mini cakes in half, use a serrated knife for clean edges. You can also slightly hollow out the bottom half of the cake to create space for more filling, which allows for a more luscious bite. This technique helps avoid overflow and keeps the cake aesthetically pleasing.

Consider garnishing with more fresh strawberries or a light dusting of powdered sugar for an elegant touch. If you’d like to add a bit of flair, a drizzle of melted chocolate can elevate your mini heart cakes beautifully. Just ensure the chocolate is slightly cooled before adding to prevent melting the whipped cream.

Ingredients

Gather these ingredients to get started:

For the Cake

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

For the Strawberry Filling

1 cup fresh strawberries, hulled and diced
1/4 cup powdered sugar
1/2 cup heavy whipping cream

These ingredients will create delightful mini cakes with a sweet strawberry surprise!

Instructions

Follow these steps to make your Mini Heart Cakes:

Prepare the Cake Batter

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, adding the vanilla extract. In another bowl, combine the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients until just combined.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease your heart-shaped silicone molds and fill each cavity with the cake batter. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Let cool before removing from molds.

Make the Strawberry Filling

In a bowl, combine the diced strawberries and powdered sugar. Allow to macerate for about 10 minutes. In another bowl, whip the heavy cream until stiff peaks form.

Fold the strawberry mixture gently into the whipped cream to create the filling.

Assemble the Cakes

Slice the cooled mini cakes in half and fill each with a generous spoonful of strawberry filling. Replace the top half of the cakes and serve garnished with additional strawberries if desired.

Enjoy your lovely Mini Heart Cakes with Strawberry Filling!

Pro Tips

For an enhanced strawberry flavor, consider adding a few drops of strawberry extract to the filling. You can also use other types of fruit for variety!

Storage and Make-Ahead Tips

These mini heart cakes can be prepared ahead of time. You can bake the cakes a day in advance; simply wrap them tightly in plastic wrap to maintain their moisture. For optimal freshness, keep filling separate until you’re ready to serve. Once assembled, the cakes are best enjoyed the same day, but they can be stored in an airtight container in the fridge for up to two days.

If you're planning for a gathering or special occasion, consider freezing the unfilled cakes. They freeze well for up to a month. Before serving, allow them to thaw in the refrigerator and then fill with the strawberry mixture just before presentation to ensure they retain their optimal texture.

Common Troubleshooting

One common issue with these mini cakes can be overmixing the batter, leading to dense cakes. Ideally, mix until just combined to keep them airy. If your cakes seem to dome too much while baking, check your oven temperature with an oven thermometer; it’s possible it might be too hot. A correct preheating temperature of 350°F (175°C) is essential for even baking.

If you find the strawberry filling is too runny, try adding a tablespoon of cornstarch to the mixture when combining the strawberries and powdered sugar. This helps thicken the filling, preventing it from seeping out once layered in the cake. Also, consider adjusting the sugar level in the filling based on the sweetness of your strawberries; this is very context-specific and might vary depending on the season.

Questions About Recipes

→ Can I use frozen strawberries for the filling?

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

→ How should I store leftover mini cakes?

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

→ Can I substitute the all-purpose flour for a gluten-free option?

Absolutely, you can use a gluten-free flour blend for this recipe.

→ Is it possible to make these cakes ahead of time?

Yes, you can bake the cakes a day in advance and fill them just before serving for the best texture.