Mini Heart Cake with Strawberry Vanilla Cream

Name: Mini Heart Cake with Strawberry Vanilla Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1/2 cup fresh strawberries, pureed; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore creating sweet treats that not only taste delightful but also look adorable. Making these Mini Heart Cakes with Strawberry Vanilla Cream was such a joy! The combination of soft, fluffy cakes paired with a luscious strawberry vanilla cream is perfect for celebrating love, whether it’s for Valentine's Day, anniversaries, or simply to treat yourself. Each bite is a little piece of heaven that brings smiles all around, making them a favorite in my kitchen.

Created by

Maisie Clarke

Last updated on 2026-01-14T00:37:14.848Z

When I first baked these Mini Heart Cakes, I was amazed at how well the strawberry vanilla cream complemented the soft sponge. Using fresh strawberries gave the cream a vibrant flavor that was both sweet and slightly tart, which really lifted the whole dessert. I recommend blending the strawberries right before using them to keep their bright color and fresh taste.

One of my tips is to gently fold the whipped cream into the strawberry mixture instead of stirring it hard. This retains the light and airy texture that is so important in desserts. By doing this, you’ll achieve that wonderfully creamy consistency that just melts in your mouth!

        Why You'll Love This Recipe
        Rich strawberry flavor perfectly complemented by creamy vanilla
Adorable heart shape makes it perfect for gifting
Easy to customize with different toppings or flavors

      

Perfecting the Mini Heart Cakes

Achieving the ideal texture is crucial for these Mini Heart Cakes. The use of softened butter is essential as it incorporates air when beaten with sugar, contributing to a light and fluffy cake. Be sure to cream the butter and sugar together for at least 4-5 minutes until the mixture appears pale and fluffy, which will help create that soft crumb you desire.

When mixing dry ingredients, ensure they are thoroughly sifted to prevent lumps of flour in the batter, which can lead to uneven baking. Additionally, avoid overmixing once you add the flour. Mixing just until combined allows for the cake to rise properly without becoming dense. A few lumps in the batter are okay; they usually bake out.

Creating the Strawberry Vanilla Cream

For a rich strawberry flavor, fresh strawberries are the star ingredient in the cream. Puree ripe strawberries to achieve the best flavor—using overripe or under-ripe berries can significantly affect the sweetness and brightness of your cream. If strawberries aren't in season, frozen berries can be a great alternative; just thaw and drain them well to remove excess moisture before pureeing.

Whipping the cream to stiff peaks is where the magic happens. Make sure your mixing bowl and beaters are chilled, as this helps the cream whip faster and increases volume. Watch closely, as overwhipped cream can turn grainy. The key is to stop once it forms peaks that hold their shape but is still glossy and smooth.

Ingredients

Gather your ingredients before you begin for a smooth baking experience.

For the Mini Heart Cakes

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

For the Strawberry Vanilla Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup fresh strawberries, pureed
1 teaspoon vanilla extract

Make sure all ingredients are at room temperature for best results.

Instructions

Prepare your baking trays by greasing them lightly.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease mini heart-shaped cake pans and set aside.

Mix Dry Ingredients

In a mixing bowl, sift together flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In another bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.

Combine Mixtures

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

Bake the Cakes

Pour the batter into the prepared cake pans, filling them about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Prepare Strawberry Vanilla Cream

While the cakes are cooling, whip the heavy cream with powdered sugar until stiff peaks form, then gently fold in pureed strawberries and vanilla extract.

Assemble the Cakes

Once the cakes have cooled, remove them from the pans and layer them with the strawberry cream. You can pipe the cream on top for a decorative finish.

Enjoy your delicious creations with friends and family!

Pro Tips

For an extra touch, garnish with fresh strawberry slices or a sprinkle of edible glitter. Also, ensure not to overbake the cakes to maintain their moistness.

Serving Suggestions

These Mini Heart Cakes are perfect for a romantic dessert display. You can serve them on a decorative plate surrounded by extra strawberry slices and a dusting of powdered sugar for an elegant presentation. They also pair wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce to enhance the flavor profile.

Consider layering the cakes with additional fillings for more complexity. A layer of flavored jam, such as raspberry or blueberry, can add a delightful tartness that complements the sweetness of the strawberry vanilla cream. Mixing different flavored creams can create mini cakes with a variety of tastes!

Storage and Make-Ahead Tips

These Mini Heart Cakes can easily be made ahead of time. Once baked and completely cooled, store them in an airtight container at room temperature for up to two days or refrigerate for up to a week. Make sure to add the strawberry vanilla cream just before serving to prevent the cakes from becoming soggy.

If you want to store the final assembled cakes, place a layer of parchment paper between them to absorb any excess moisture. For longer storage, you can freeze the unfilled cakes. Wrap them tightly in plastic wrap and aluminum foil; they can last up to three months in the freezer. Thaw them in the refrigerator and top with cream right before serving!

Questions About Recipes

→ Can I use frozen strawberries for the cream?

Yes, you can, but make sure to thaw and drain any excess liquid before pureeing.

→ How do I store leftover cakes?

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

→ Can I make the cakes ahead of time?

Absolutely! You can bake the cakes and store them before adding the cream until you're ready to serve.

→ What is the best way to decorate the cakes?

You can use fresh fruit, chocolate shavings, or even a drizzle of chocolate sauce for decoration.