Mini Heart Cake with Strawberry Filling

Name: Mini Heart Cake with Strawberry Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
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; 2 cups fresh strawberries, diced; 1/4 cup sugar; 1 tbsp cornstarch; Juice of 1/2 lemon; Powdered sugar for dusting; Fresh strawberries for garnish

Highlighted under: Baking & Desserts

I love baking mini heart cakes for special occasions, and this recipe is one of my favorites. The combination of fluffy vanilla cake and sweet strawberry filling makes for an irresistible treat. Not only do they look delightful, but they are also easy to assemble, allowing me to create beautiful desserts without much fuss. Whether it's for a birthday, anniversary, or simply to brighten someone's day, these mini cakes bring joy to any celebration. Join me in making this charming dessert that will surely impress everyone!

Created by

Autumn Pierce

Last updated on 2026-01-06T00:28:28.550Z

When I first experimented with mini cakes, I was blown away by how something so small could pack such a punch of flavor. The strawberry filling is an absolute game-changer, giving each bite a refreshing burst of sweetness that perfectly complements the lightness of the cake. I discovered that using fresh strawberries really elevates the taste, so I always try to use them when they're in season.

As I perfected the technique, I learned that the secret to a beautiful heart shape lies in the right baking pans and careful layering of the cake. Once you get the hang of it, decorating becomes the most fun part! I often add a sprinkle of powdered sugar on top for a simple yet elegant finish.

        Why You'll Love This Recipe
        Delicate and moist cake with a fresh strawberry burst
Perfectly portioned for individual servings, making them festive
Simple yet stunning presentation for any occasion

      

Perfecting the Cake Texture

For the ideal texture in your mini heart cakes, ensure that your butter is at room temperature before creaming with sugar. This stage is vital as it traps air for a light and fluffy cake. Aim for a pale, creamy mixture; if you accidentally over-beat, the cake can turn dense. If you find your batter too thick after adding the dry ingredients, a tablespoon of milk can help achieve the right consistency without affecting the flavor.

When filling the mini heart pans, take care not to overfill them. The batter should only reach halfway up the sides to prevent overflow during baking. This practice contributes to a tender crumb, allowing for better absorption of the sweet strawberry filling once the cakes are layered. Keep an eye on them during the last few minutes of baking; the cakes should be golden brown with slightly domed tops.

Enhancing the Strawberry Filling

The strawberry filling can be adjusted based on your taste preferences. If you prefer a more intense flavor, you can macerate the strawberries with sugar before cooking them. Letting them sit for about 15 minutes will release juices, intensifying the sweet-tart flavor of your filling. Additionally, if fresh strawberries aren't available, frozen strawberries can be used but be sure to thaw and drain excess moisture before cooking.

When preparing the filling, consider the consistency. You want it thick enough to stay between the cake layers without spilling out. If it seems too runny after cooking, adding a little more cornstarch mixed with water can thicken it up further. Remember to let the filling cool completely before assembly; this prevents the layers from melting into each other, keeping the cakes intact and beautifully presented.

Ingredients

Gather the following ingredients:

Cake 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

Strawberry Filling Ingredients

2 cups fresh strawberries, diced
1/4 cup sugar
1 tbsp cornstarch
Juice of 1/2 lemon

Decoration Ingredients

Powdered sugar for dusting
Fresh strawberries for garnish

Ensure all ingredients are at room temperature before starting.

Instructions

Follow these steps to assemble your mini heart cakes:

Prepare the Strawberry Filling

In a saucepan, combine diced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until bubbly and thickened, about 5-7 minutes. Let cool completely.

Make the Cake Batter

In a mixing bowl, cream together the butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla. In another bowl, whisk flour, baking powder, and salt.

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

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease mini heart-shaped cake pans and pour batter into each, filling halfway. Bake for 20-25 minutes or until a toothpick comes out clean.

Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack.

Assemble the Cakes

Once the cakes are completely cool, slice them horizontally to make two layers. Spread a layer of strawberry filling between each layer and stack them. Repeat for all cakes.

Decorate the Cakes

Dust the tops with powdered sugar and add a fresh strawberry garnish for an elegant finish. Serve immediately or refrigerate until serving.

Enjoy your mini heart cakes!

Pro Tips

Consider experimenting with other fillings, like whipped cream or chocolate ganache, to suit different tastes. Always make sure to chill the filling if you want it to hold shape better when layered.

Storage and Make-Ahead Tips

These mini heart cakes are perfect for making ahead of time. Once baked and completely cooled, they can be stored in an airtight container at room temperature for up to two days, or refrigerated for up to five days. If you plan to prepare them well in advance, consider freezing the unfilled cakes. Wrap each cooled cake in plastic wrap and then in aluminum foil before freezing. They can be enjoyed fresh by allowing them to thaw at room temperature before decorating.

For optimal storage of the strawberry filling, keep it in a separate airtight container in the fridge where it will last for about a week. Just give it a stir before using, as it may thicken slightly after refrigeration. If you have extra filling, it can also be spread on toast or used to top yogurt for a quick and tasty snack.

Alternatives and Variations

While strawberry is a delicious choice, feel free to get creative with the filling! Raspberries, blueberries, or even a mix of berries can provide delightful flavor alternatives. If you'd like a richer filling, consider incorporating a layer of whipped cream cheese between the layers for added creaminess and a delightful contrast to the fruity tartness. This not only enhances flavor but also provides a luxurious texture to your dessert.

For a fun twist, consider adding a hint of flavor to the cake. A teaspoon of almond or lemon extract can brighten the vanilla base and complement the strawberry filling beautifully. Additionally, you could create a layered effect with different colored batters, perhaps a chocolate layer, for a whimsical look that’s perfect for special occasions!

Questions About Recipes

→ Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries, but you may need to adjust the sugar as they tend to be sweeter.

→ How do I store leftover cakes?

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

→ Can I make the cakes in advance?

Definitely! You can bake the cakes a day ahead and store them wrapped in plastic wrap.

→ What other flavors can I use for the filling?

You can try raspberry, blueberry, or even a custard filling for a delightful twist!