Mini Heart Cake with Strawberry Filling
Highlighted under: Baking & Desserts
I absolutely love baking, especially when it comes to creating adorable treats for special moments. These Mini Heart Cakes with Strawberry Filling have quickly become my go-to recipe for romantic celebrations and sweet surprises. The soft, fluffy texture of the cake paired with the fresh strawberry filling makes each bite a delightful experience. Whether it’s for Valentine’s Day or an anniversary, these cute cakes not only taste delicious but also steal the show with their charming presentation.
When I first tried making these Mini Heart Cakes, I wanted to create something that truly captured the essence of love and sweet indulgence. Using fresh strawberries was a game changer, as their natural sweetness pairs perfectly with the light and fluffy cake. I also found that chilling the filling before assembly gives it a thicker consistency, making it easier to manage when frosting the cakes.
Over the years, I’ve experimented with various fillings and frostings, but this strawberry version always wins hearts. The combination of the soft cake with a burst of fresh fruit flavor is irresistible. Don’t hesitate to let your creativity shine, adding perhaps a drizzle of chocolate or a dusting of powdered sugar for extra flair!
Why You'll Love This Recipe
- Soft, fluffy cake with a burst of fresh strawberry filling
- Cute heart shape perfect for sharing with loved ones
- Versatile recipe that can be customized with different fillings
Key Techniques for Perfect Mini Heart Cakes
To achieve the perfect fluffy texture in your Mini Heart Cakes, it's essential to cream the butter and sugar together until light and airy. This usually takes about 3-5 minutes at medium speed with an electric mixer. The incorporation of air during this process helps the cakes rise beautifully when baked. Be cautious not to reverse this step by mixing for too short a time—under-creaming will lead to dense cakes.
When mixing the dry and wet ingredients, do this gradually to avoid overmixing, which can develop gluten in the flour, making the cakes tough. Alternate adding the dry mixture and milk in batches, starting with the dry ingredients. Mix just until the ingredients are combined; it’s okay if there are a few small lumps. This technique ensures that your cakes remain soft and tender.
Choosing the Right Strawberries and Frosting
Opt for fresh, ripe strawberries to make the filling burst with flavor. Look for berries that are bright red and firm; these will provide the best sweet and tangy contrast against the soft cake. If strawberries are out of season or not available, feel free to substitute with raspberries or blueberries, adjusting sugar levels to taste since these berries can vary in sweetness.
For the frosting, using cold heavy cream is crucial. Ensure your beaters and bowl are chilled as well—this typically leads to better volume when whipping. Process the cream until it forms stiff peaks, which should take about 2-3 minutes at high speed. If you find your whipped cream is too soft, simply re-chill it briefly before whipping again to achieve the right consistency.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 medium eggs
- 1/4 cup unsalted butter, softened
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 cup milk
- A pinch of salt
For the Strawberry Filling
- 1 cup fresh strawberries, diced
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1/2 tsp lemon juice
For Frosting
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
Make sure all the ingredients are at room temperature for the best results.
Directions
Prepare the Strawberry Filling
In a small saucepan over medium heat, combine the diced strawberries, sugar, cornstarch, and lemon juice. Cook until the strawberries are soft and the mixture thickens, about 5 minutes. Remove from heat and let it cool.
Make the Cake Batter
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
Bake the Cakes
Preheat the oven to 350°F (175°C). Grease a mini heart-shaped cake pan. Pour the batter into the prepared pan, filling each heart about two-thirds full.
Frost the Cakes
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the cakes have cooled, cut each cake in half horizontally, fill with the strawberry mixture, and top with the whipped cream frosting. Stack the halves back together and decorate as desired.
Chilling the assembled cakes in the refrigerator for at least 30 minutes helps set the filling and makes them easier to slice.
Pro Tips
- For an extra touch, try adding a drizzle of melted chocolate on top or sprinkle some crushed nuts for texture.
Make-Ahead and Storage Tips
These Mini Heart Cakes can be baked a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature. This makes it easy to prepare cakes ahead of time if you have a busy schedule. However, avoid frosting the cakes until just before serving to keep the whipped cream fresh and light.
The strawberry filling can also be made ahead of time. After cooking, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days, allowing you to quickly assemble the cakes when you're ready to serve.
Serving Suggestions and Variations
Serve the Mini Heart Cakes with a dusting of powdered sugar on top for an elegant finish. For added flair, garnish with whole strawberries or a sprig of mint. These touches elevate the presentation, making the cakes even more delightful for special occasions like anniversaries or romantic dinners.
Feel free to experiment with different fillings as well. Chocolate ganache, lemon curd, or even a homemade berry compote can all be delicious alternatives, allowing you to customize the flavors to suit your taste. Just ensure any filling you choose pairs well with the fluffy texture of the cake.
Questions About Recipes
→ Can I use frozen strawberries for the filling?
Yes, but make sure to drain excess liquid after thawing.
→ Can I make these cakes ahead of time?
Absolutely! You can prepare the cakes a day in advance and assemble them just before serving.
→ How do I store leftover cakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
→ Is there a dairy-free option for the frosting?
Yes, you can use coconut cream whipped as a dairy-free alternative.
Mini Heart Cake with Strawberry Filling
I absolutely love baking, especially when it comes to creating adorable treats for special moments. These Mini Heart Cakes with Strawberry Filling have quickly become my go-to recipe for romantic celebrations and sweet surprises. The soft, fluffy texture of the cake paired with the fresh strawberry filling makes each bite a delightful experience. Whether it’s for Valentine’s Day or an anniversary, these cute cakes not only taste delicious but also steal the show with their charming presentation.
Created by: Naomi Clarke
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 mini cakes
What You'll Need
For the Cake
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 medium eggs
- 1/4 cup unsalted butter, softened
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 cup milk
- A pinch of salt
For the Strawberry Filling
- 1 cup fresh strawberries, diced
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1/2 tsp lemon juice
For Frosting
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
How-To Steps
In a small saucepan over medium heat, combine the diced strawberries, sugar, cornstarch, and lemon juice. Cook until the strawberries are soft and the mixture thickens, about 5 minutes. Remove from heat and let it cool.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Preheat the oven to 350°F (175°C). Grease a mini heart-shaped cake pan. Pour the batter into the prepared pan, filling each heart about two-thirds full. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the cakes have cooled, cut each cake in half horizontally, fill with the strawberry mixture, and top with the whipped cream frosting. Stack the halves back together and decorate as desired.
Extra Tips
- For an extra touch, try adding a drizzle of melted chocolate on top or sprinkle some crushed nuts for texture.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 95mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g