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 mini cakes
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 tsp baking powder; 1/2 tsp salt; 1 cup fresh strawberries, hulled and pureed; 1/4 cup sugar; 1 tbsp lemon juice; 1 tbsp cornstarch mixed with 1 tbsp water; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp milk; 1 tsp vanilla extract; Pink food coloring (optional)

Highlighted under: Baking & Desserts

I absolutely adore making these Mini Heart Cakes with Strawberry Filling. They’re my go-to treat for special occasions when I want to impress my friends and family with something both sweet and visually stunning. The mini size makes them perfect for sharing, and the lush strawberry filling paired with a tender cake is simply irresistible. This recipe not only celebrates the delightful flavors of strawberries but also allows me to showcase my baking skills in a fun and charming way.

Created by

Abigail Foster

Last updated on 2026-01-06T10:28:14.701Z

When I first baked Mini Heart Cakes, I stumbled upon a delightful method that helps retain the moisture and flavor of the strawberries. I always thought heart-shaped cakes were too challenging, but using mini heart molds simplifies the process. I remember how excited I felt when I took the first bite, completely captivated by the burst of fresh strawberry in the middle.

What I love about these cakes is their versatility. You can play around with the frosting or even switch the filling to your favorite fruit. These cakes always bring joy to any gathering, and I cherish seeing the smiles they bring to my loved ones as they indulge in a bite-sized piece of heaven.

        Why You Will Love This Recipe
        Adorable heart shape perfect for celebrations
Fresh, vibrant strawberry filling bursts with flavor
Light and fluffy cake that delights with every bite

      

Mastering the Mini Heart Cakes

Creating the perfect Mini Heart Cakes requires attention to detail, particularly when measuring your ingredients. Accurate measurements ensure a consistent texture and flavor throughout the cakes. I recommend using a kitchen scale for the flour and sugar, as this can lead to more precise results. When creaming the butter and sugar, a light and fluffy consistency is crucial. This process incorporates air into the batter, contributing to the cake's lightness when baked.

When filling the mini heart molds, take care not to overfill them. A good rule of thumb is to fill each mold to about two-thirds full to allow the batter room to rise without spilling over. Watch for golden edges and a clean toothpick test after the baking time of 20-25 minutes. This ensures that the cakes are perfectly baked, resulting in a delightful texture that should be soft and moist.

Enhancing Your Strawberry Filling

The strawberry filling is the star of these mini cakes, and using fresh, ripe strawberries enhances its flavor dramatically. Opt for strawberries that are vibrant in color and sweet to the taste. If fresh strawberries are unavailable, frozen ones can work, but be sure to drain excess liquid after thawing. The mixture thickens when you add cornstarch, so it's important to stir it consistently while it simmers to prevent lumps and ensure even cooking.

For an extra layer of flavor in the filling, consider adding a splash of vanilla extract or a pinch of salt. This will elevate the sweetness of the strawberries and provide a well-rounded flavor profile. Once the filling has thickened and cooled, you can use it right away, or it can be made a day in advance and stored in the refrigerator. Just be sure to give it a gentle stir before using to maintain a smooth texture.

Frosting Tips for a Perfect Finish

The frosting adds a beautiful finish to your Mini Heart Cakes, and achieving the right consistency is key. If it’s too thick, add a touch more milk, and if it’s too thin, gradually incorporate more powdered sugar. Mix until the frosting is glossy and can hold a peak but is still spreadable. This will ensure it adheres well to the cakes and enhances their visual appeal.

Decorating the cakes can be as simple or elaborate as you like. For a more polished look, consider piping the frosting using a star tip. Adding fresh strawberry slices or sprinkles on top can provide a lovely contrast against the pink frosting. Additionally, serving the cakes with a side of whipped cream or a scoop of vanilla ice cream pairs wonderfully and elevates this dessert for any special occasion.

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 tsp baking powder
1/2 tsp salt

For the Strawberry Filling

1 cup fresh strawberries, hulled and pureed
1/4 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp milk
1 tsp vanilla extract
Pink food coloring (optional)

Instructions

Prepare the Cake Batter

In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease and flour your mini heart molds. Fill each mold about 2/3 full with the batter. Bake for 20-25 minutes or until a toothpick comes out clean. Once baked, allow them to cool in the pans for a few minutes before transferring them to a wire rack.

Prepare the Strawberry Filling

In a saucepan, combine the pureed strawberries, sugar, and lemon juice. Bring to a simmer. Stir in the cornstarch mixture to thicken and cook for an additional 2-3 minutes. Remove from heat and let cool.

Create the Cakes

Once the cakes are completely cooled, slice them in half horizontally. Spoon a generous amount of strawberry filling onto the bottom half, then carefully replace the top half.

Frost the Cakes

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with milk, until you reach your desired frosting consistency. Add vanilla extract and mix well. If using, add pink food coloring to achieve a light pink shade. Frost the top of each cake and decorate as desired.

Pro Tips

For extra flavor, try adding a hint of almond extract to the cake batter. Be sure to let the cakes cool completely before frosting them to ensure a perfect finish.

Storing and Freezing

These Mini Heart Cakes can be made ahead of time, making them a convenient option for busy bakers. Once frosted, they can be stored in an airtight container at room temperature for up to three days. If you want to prepare them even further in advance, consider freezing them before they are frosted. Place the cooled cakes in a single layer on a baking sheet to freeze for about an hour, then transfer them to a freezer-safe container. They will keep well for up to a month.

When you are ready to serve the frozen cakes, simply let them thaw in the refrigerator overnight. Frost them just before serving to ensure the best texture and taste. If you're making the frosting in advance, it can also be stored in the refrigerator for up to a week; just remember to beat it again before using to restore its creamy consistency.

Scaling the Recipe

If you're looking to make a larger batch of Mini Heart Cakes, this recipe can easily be scaled up by doubling or even tripling the ingredients. Just be mindful of baking times, as larger batches might require additional time in the oven. Keep an eye on the cakes; start checking for doneness a few minutes earlier than the suggested baking time to avoid overcooking.

Conversely, if you wish to prepare a smaller batch, simply divide the ingredients accordingly. Mini heart molds vary in size, so ensure you adjust the fill accordingly – aim for about two-thirds full in whichever size mold you choose. These cakes are perfect for portion control and can be made in various quantities to suit your occasion.

Questions About Recipes

→ Can I use frozen strawberries for the filling?

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

→ How long do these cakes last?

If stored in an airtight container, they will last for about 3 days at room temperature.

→ Can I use a different filling?

Absolutely! You can substitute with raspberry or blueberry filling according to your preference.

→ Is there a gluten-free alternative for the flour?

Yes, you can use a gluten-free all-purpose flour blend that is suitable for baking.