Mini Heart Cake with Strawberry Honey Cream

Name: Mini Heart Cake with Strawberry Honey Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 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; Pinch of salt; 1 cup heavy cream; 1/4 cup powdered sugar; 1/2 cup fresh strawberries, pureed; 2 tbsp honey

Highlighted under: Baked Favorites

I love making special desserts that capture the essence of love, and this Mini Heart Cake with Strawberry Honey Cream does just that. Every time I bake these tiny heart-shaped cakes, I feel an overwhelming sense of joy as I watch friends and family light up at first sight. The fluffy cake paired with creamy strawberry-infused honey creates a delightful contrast that is simply irresistible. It’s not just a treat for the taste buds but also a visual delight that’s perfect for celebrations or just an afternoon pick-me-up.

Created by

Ione Rutherford

Last updated on 2026-01-14T01:25:35.548Z

When I first stumbled upon the idea of creating a heart-shaped cake, I was determined to make it not only adorable but also incredibly delicious. I experimented with various flavors and finally landed on the perfect blend of vanilla sponge with a smooth strawberry honey cream. I found that using fresh strawberries not only added a burst of flavor but also a beautifully natural color.

To elevate the taste of the cream, I incorporated honey, which added a subtle sweetness that paired beautifully with the tartness of the strawberries. The combination turned out to be heavenly! Each bite is a perfect balance of sweetness and freshness, making this cake a family favorite.

Why You Will Love This Recipe
Adorable mini heart shape perfect for celebrations
Light and fluffy cake with a hint of vanilla
Creamy and sweet strawberry honey cream that complements the cake

Perfecting the Mini Heart Shape

The heart-shaped cake pan is essential for this recipe, as it sets the adorable tone for the dessert. I recommend using a sturdy, non-stick pan to ensure the cakes release easily. You can also grease the pan with butter and dust it lightly with flour to prevent sticking. If you don’t have a heart-shaped pan, consider using a muffin tin or a standard round pan. Just adjust your baking time accordingly, checking for doneness with a toothpick inserted in the center.

When pouring the batter into the pan, be sure to even it out with a spatula for uniform baking. This helps create a consistent texture throughout. As these cakes are mini, be careful not to overfill the pan; about two-thirds full is ideal. Keep an eye on them as they bake—the edges should be golden and the center should spring back when gently pressed. This way, you'll achieve that perfect light and fluffy texture.

Strawberry Honey Cream Mastery

Creating the strawberry honey cream is a delicate process that requires attention. When whipping the cream, start at a low speed and gradually increase to medium-high once it begins to thicken. This helps achieve soft peaks without overbeating. Watch closely until you see a fluffy consistency, as overbeating can lead to butter forming, ruining the creamy texture needed for this recipe. The gradual addition of powdered sugar will help stabilize the cream as well.

Pureeing fresh strawberries brings a natural sweetness to the mix, but if strawberries aren't in season, you can substitute with other berries like raspberries or blueberries for a similar flavor. Adding honey not only enhances sweetness but also adds a floral note that pairs beautifully with the strawberries. For a different twist, consider infusing the cream with a few drops of vanilla extract or a splash of almond extract for added depth.

Ingredients

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
Pinch of salt

For the Strawberry Honey Cream

1 cup heavy cream
1/4 cup powdered sugar
1/2 cup fresh strawberries, pureed
2 tbsp honey

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.

Bake the Cakes

Pour the cake batter into a heart-shaped cake pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Make the Strawberry Honey Cream

While the cakes are cooling, prepare the strawberry honey cream. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip. Fold in the pureed strawberries and honey gently until well combined.

Assemble the Mini Heart Cakes

Once the cakes are completely cool, slice them in half horizontally. Layer the strawberry honey cream between the halves and on top of each mini heart cake. Decorate with additional fresh strawberries if desired.

Pro Tips

For an extra touch, you can add a drizzle of chocolate over the strawberry honey cream for a beautiful presentation.

Storage and Make-Ahead Tips

These mini heart cakes store well in an airtight container for up to three days at room temperature. For longer storage, consider freezing them. Wrap individual cakes tightly in plastic wrap and place them in a freezer bag for up to a month. To serve, thaw them in the refrigerator overnight and reintroduce a little freshness by whipping up a new batch of strawberry honey cream right before you serve them.

You can also prepare the strawberry honey cream in advance and store it separately in the refrigerator for up to two days. Just give it a good whip before layering it with the cakes to restore its fluffiness. This makes hosting or gifting a snap, allowing you to focus on assembling and decorating just before serving.

Serving Suggestions and Variations

These mini heart cakes are versatile and can be dressed up or down depending on the occasion. For a romantic touch, serve them on individual plates with a drizzle of chocolate sauce or a sprinkle of powdered sugar for extra flair. You can also accompany them with a scoop of vanilla ice cream or whipped cream for an indulgent dessert experience.

For a healthier twist, consider adding a layer of plain Greek yogurt between the cake layers along with the strawberry honey cream. This adds a tangy balance to the sweetness and can be a delightful surprise for your guests. You can even experiment with different fruits, like peaches or mangoes, to create variations when strawberries are not available.

Questions About Recipes

→ Can I use frozen strawberries for the cream?

Yes, you can use frozen strawberries; just ensure they are thawed and well-drained before pureeing.

→ How can I make this cake gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

→ Can I prepare the cake batter in advance?

Yes, you can assemble the cake batter a day ahead and store it in the refrigerator before baking.

→ How long will the cakes keep?

The mini heart cakes are best consumed fresh, but they can be stored in an airtight container in the fridge for up to 3 days.