Mini Heart Cake with Strawberry Buttercream

Name: Mini Heart Cake with Strawberry Buttercream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1.5 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup fresh strawberry purée; 1 tsp vanilla extract; A pinch of salt

Highlighted under: Baking & Desserts

I love creating sweet surprises for special occasions, and this Mini Heart Cake with Strawberry Buttercream has become one of my absolute favorites. The delicate heart shape is perfect for expressing love, and the vibrant strawberry buttercream brings a burst of freshness. When I first made it, I was amazed at how light and fluffy the cake turned out—it's like a cloud! Whether for a birthday or just to brighten someone's day, this cake is sure to impress and delight.

Created by

Lacey Montgomery

Last updated on 2026-01-13T04:52:09.445Z

When I set out to create a cake that embodies both charm and deliciousness, this Mini Heart Cake with Strawberry Buttercream was born. I experimented with different flavors, but the strawberry buttercream stole the show. I made a fresh strawberry purée which I mixed into the buttercream, giving it a beautiful color and an authentic fruity flavor. The result was a cake that not only looked adorable but tasted amazing!

One key tip I’ve learned along the way is to ensure your butter and eggs are at room temperature. It makes all the difference in achieving a light and airy cake. I also love to add a touch of vanilla extract to the cake batter to enhance the flavors. Trust me, it elevates this sweet treat to a whole new level!

        Why You'll Love This Cake
        The adorable heart shape makes it perfect for expressing love.
Fresh strawberry buttercream provides a fruity twist.
Perfectly moist and airy cake that melts in your mouth.

      

Creating the Perfect Cake Texture

Achieving a light and airy cake is essential for this Mini Heart Cake. Use room temperature ingredients, especially the butter and eggs, to ensure better emulsification during mixing. When beating the butter and sugar, aim for a pale, fluffy texture, as this incorporates air into the batter, contributing to its cloud-like quality. Avoid overmixing once you add the flour; mix just until combined to prevent developing the gluten, which can lead to a dense cake.

Another key to a moist cake is the balance of wet and dry ingredients. The combination of milk and eggs not only moistens the batter but also enriches the flavor. If you want to experiment with flavors, you can substitute the milk with buttermilk for added tenderness and tang, or use almond milk for a dairy-free version. Just make sure to adjust the wet ingredients slightly if substituting.

Tips for the Strawberry Buttercream

The quality of your strawberry purée plays a crucial role in the flavor of the buttercream. Use fresh strawberries for the best taste; they should be ripe and sweet. To make the purée, simply blend fresh strawberries until smooth, and strain if necessary to remove seeds for a silky texture. If strawberries are out of season, you can use frozen strawberries—just thaw them beforehand and drain any excess liquid.

When making the buttercream, beat the softened butter well before adding the powdered sugar. This process ensures that your butter is creamy, which helps in achieving a smooth and fluffy buttercream. If your buttercream feels too stiff after adding the sugar, add a teaspoon of milk or strawberry purée at a time until you reach the desired consistency. Thin buttercream spreads more easily but will still hold its shape, particularly if chilled briefly before frosting.

Ingredients

For the Cake

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

For the Strawberry Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup fresh strawberry purée
1 tsp vanilla extract
A pinch of salt

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, beat together softened butter and sugar until fluffy. Add eggs, one at a time, followed by milk and vanilla extract, mixing well. Gradually add flour, baking powder, and salt, and mix until just combined.

Bake and Cool

Grease and flour mini heart-shaped cake pans. Divide the batter evenly among the pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Strawberry Buttercream

In a bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing well. Add strawberry purée, vanilla extract, and a pinch of salt. Mix until the buttercream is smooth and fluffy.

Assemble the Cake

Once the cakes are cool, spread a layer of strawberry buttercream between the layers. Frost the top and sides of the cakes with the remaining buttercream. You can decorate with extra strawberries if desired.

Pro Tips

For an extra touch, consider adding fresh sliced strawberries on top of the finished cake. This not only enhances the flavor but also adds a beautiful garnish.

Make-Ahead and Storage

This Mini Heart Cake can be made ahead of time, which is perfect for busy occasions. The baked cake layers can be stored at room temperature in an airtight container for up to three days. If you need to prepare them further in advance, consider freezing the un-frosted cake layers. Wrap them individually in plastic wrap and then in aluminum foil; they will keep for up to three months. To use, simply thaw them in the refrigerator overnight before frosting.

The strawberry buttercream can also be prepared in advance. Store it in the fridge for up to a week in an airtight container. If it solidifies, let it come to room temperature and re-whip it before using. You can even freeze buttercream—store it in a freezer-safe container for up to three months. Thaw and re-whip to restore its texture when you’re ready to use.

Serving Suggestions and Variations

To make your Mini Heart Cake even more delightful, consider adding layers of fresh strawberries between the cake and buttercream. This addition not only enhances the cake's visual appeal but also amplifies the strawberry flavor and adds a fresh, juicy bite. You can also top the cake with a drizzle of chocolate ganache for a more indulgent twist or sprinkle with edible glitter for a festive touch.

For those looking to switch up the flavors, this cake base is versatile. You can experiment with different fruit purées like raspberry or blueberry for the buttercream to create unique flavor profiles. Alternatively, swap out the vanilla extract for almond extract to give a nutty twist to the cake itself. Each variation will impart its own character while maintaining the charm of the heart shape.

Questions About Recipes

→ Can I use frozen strawberries for the buttercream?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well before puréeing.

→ How can I ensure my cake is fluffy?

Make sure your butter and eggs are at room temperature and avoid overmixing the batter.

→ Can I make this cake in advance?

Absolutely! You can bake and frost the cake a day ahead. Just store it in an airtight container in the fridge.

→ What other flavors can I use for the buttercream?

You can replace strawberry purée with other fruit purées like raspberry or blueberry for a different flavor.