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: 12 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup fresh strawberries, hulled and chopped; 1/4 cup sugar; 2 tbsp cornstarch; 1 tbsp lemon juice; 1/2 cup heavy whipping cream; 1/4 cup powdered sugar; 1/2 tsp vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore making these delightful mini heart cakes, especially when strawberry season arrives. The soft, fluffy texture of the cake combined with the sweet and tangy strawberry filling makes this treat incredibly special. It’s perfect for surprising someone you love or simply enjoying with a cup of tea. The heart shape adds a charming touch that elevates any occasion, whether it’s a birthday or an anniversary. Let me take you through the simple steps to create these delightful mini cakes that everyone will love!

Created by

Lacey Montgomery

Last updated on 2026-01-12T01:58:12.176Z

When I first baked these mini heart cakes, I was amazed at how simple yet impressive they turned out. The light and fluffy cake is so easy to prepare, and the homemade strawberry filling adds a burst of freshness. I found that using fresh strawberries allowed me to achieve the best flavor, and it really makes a difference in the final product.

I also discovered that chilling the cakes after filling them helps the flavors meld together beautifully. It's a little tip I picked up along the way that takes these adorable treats to a whole new level!

        Why You'll Love This Recipe
        Adorable heart shape makes these cakes perfect for gifting.
Fresh and vibrant strawberry filling is a burst of summer flavor.
Easily customizable with other fruit fillings or toppers.

      

Key Techniques for Perfect Mini Cakes

When making the cake batter for these mini heart cakes, it’s essential to cream the butter and sugar together until they become pale and fluffy. This aeration will create a light texture, which makes a significant difference in the final cake. Be cautious not to overmix after adding flour; mix just until you no longer see dry ingredients to avoid toughening the cake. If you notice that your batter appears too thick, add a tablespoon of milk for a better consistency.

Baking in mini heart-shaped molds can be tricky. Make sure to check the cakes at the minimum baking time (20 minutes) by inserting a toothpick into the center. The cake is done when the toothpick comes out clean or with a few moist crumbs. Keep an eye on them in the last few minutes to avoid overbaking, which can lead to dry cakes. A golden-brown edge is a perfect visual cue for doneness.

Ingredient Insights

The choice of strawberries is crucial for the filling. Look for ripe, sweet strawberries as they will enhance the overall flavor of the cake. If strawberries are out of season, you can substitute them with other berries like raspberries or blueberries, or even diced peaches. Just remember that the sweetness may vary, so adjust the sugar in the filling accordingly to keep it balanced.

Using heavy whipping cream for the frosting gives it a rich, velvety texture that pairs beautifully with the fluffy cake. If you're looking for a lighter option, consider using whipped coconut cream instead. This not only makes the cakes dairy-free but also adds a subtle coconut flavor, enhancing the fruity notes of the strawberries.

Serving and Storage Tips

These mini heart cakes are best enjoyed fresh, but you can store leftover cakes in an airtight container in the refrigerator for up to three days. If you plan to make them ahead of time, you can freeze the unfilled cakes. Wrap them tightly in plastic wrap and place them in a freezer bag. They can be stored for up to a month. Thaw in the fridge overnight before filling and frosting.

For serving, consider a delightful garnish of additional fresh strawberries or a dusting of powdered sugar. A drizzle of chocolate sauce can turn these cakes into an even more indulgent treat. You could also serve them alongside a dollop of whipped cream for those who enjoy a little extra creaminess with their cake.

Ingredients

Gather these ingredients to create your mini heart cakes:

For the Cake:

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

For the Strawberry Filling:

1 cup fresh strawberries, hulled and chopped
1/4 cup sugar
2 tbsp cornstarch
1 tbsp lemon juice

For the Frosting:

1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract

Once you have all your ingredients ready, you're set to start!

Instructions

Follow these steps to make your mini heart cakes:

Prepare the Strawberry Filling

In a saucepan over medium heat, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook for about 10 minutes until thickened. Let it cool completely.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, beat together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract, flour, baking powder, and salt until just combined.

Bake the Cakes

Grease mini heart-shaped cake molds and pour in the batter until about halfway full. Bake for 20-25 minutes or until a toothpick comes out clean. Let them cool in the molds before transferring to a wire rack.

Assemble the Cakes

Once cooled, cut a small section from the top of each cake to create space for the strawberry filling. Spoon in a generous amount of the filling, then replace the tops.

Frost the Cakes

Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Frost the tops of the filled cakes and garnish with additional strawberries if desired.

Enjoy your delicious mini heart cakes with friends and family!

Pro Tips

For an extra touch, drizzle some chocolate over the frosted cakes or add a sprig of mint for garnish. You can also swap out strawberries for other fruits like raspberries or blueberries.

Make-Ahead Strategies

One of the great things about these mini heart cakes is that you can prepare the strawberry filling a day in advance. Store it in the refrigerator in an airtight container, allowing the flavors to meld and intensify overnight. Just make sure to let it come to room temperature before assembling the cakes to ensure easy spooning into the cut-out spaces.

If you want to save time on a busy occasion, you can also bake the mini cakes themselves ahead of time. They can be baked and cooled, then stored as mentioned in the storage tips, ready to fill and frost just before serving. This way, you can enjoy more time with your loved ones while still presenting a gorgeous dessert.

Troubleshooting Common Issues

If your strawberry filling turns out too runny, it might not have cooked long enough to thicken properly. Return it to the heat and cook for a few additional minutes, stirring constantly. Adding a little more cornstarch mixed with water can also help thicken it quickly if you’re in a bind.

On the other hand, if you find the cakes are doming too much or cracking while baking, this can occur from overmixing the batter or baking at too high a temperature. Always bake at the recommended temperature, and gently fold in dry ingredients. Mini cakes often bake faster than standard cakes, so keep an eye on them!

Questions About Recipes

→ Can I use frozen strawberries for the filling?

Yes, but make sure to thaw and drain excess liquid before using.

→ How can I store leftovers?

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

→ Can I make the batter in advance?

Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking.

→ Can I freeze the cakes?

Absolutely! You can freeze the cakes before frosting them for up to 2 months.