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 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; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; 1 cup fresh strawberries, pureed

Highlighted under: Baking & Desserts

I love making this Mini Heart Cake with Strawberry Vanilla Cream for special occasions, as it’s a delightful treat that looks just as good as it tastes. The combination of fluffy cake and luscious cream creates an indulgent experience that’s perfect for celebrating love or simply enjoying a sweet moment. The best part? It's surprisingly easy to make, so I can whip it up in a flash, whether for a birthday, an anniversary, or just to brighten up an ordinary day. Trust me, your loved ones will be impressed!

Created by

Madeline Archer

Last updated on 2026-01-14T02:46:13.802Z

When I first tried making a heart-shaped cake, I was unsure about how it would turn out. To my delight, this Mini Heart Cake not only looked stunning but also tasted incredible. The trick, I found, was to use fresh strawberries for the cream, which accentuates the sweetness of the cake. The creamy texture complements the soft cake perfectly, creating a delightful balance.

As I was decorating, I decided to add a sprinkle of icing sugar and a few whole strawberries on top, which added a touch of elegance. I suggest letting the cake chill slightly before serving, as this allows the flavors to meld beautifully, making each bite even more delicious!

        Why You'll Love This Cake
        Cute heart shape perfect for special occasions
Lush strawberry vanilla cream that elevates the flavor
Simple and quick to make, yet looks professionally done

      

Cake Batter Techniques

When creaming together the butter and sugar, be sure to mix until the mixture is light and fluffy, which typically takes about 3-5 minutes. This process incorporates air, helping your cake achieve a light and airy texture. If you're using a stand mixer, use the paddle attachment on medium speed for the best results. This step is crucial, as it sets the foundation for a tender crumb that is characteristic of a delightful cake.

Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. This not only helps in achieving a smoother batter but also aids in emulsifying the ingredients, which contributes to a stable cake structure. If you notice the batter is slightly curdled after adding the eggs, don't worry; just continue mixing until it's smooth. Sift your dry ingredients to prevent lumps and ensure an even distribution throughout the batter.

Perfecting the Cream

Whipping the heavy cream to the right consistency is key for achieving a fluffy and stable strawberry vanilla cream. Begin at a lower speed to prevent splattering, gradually increasing the speed to medium-high once soft peaks form. This usually takes about 2-4 minutes. If you’re aiming for a firmer cream, you can whip a little longer, but watch carefully to avoid turning it into butter. A good tip is to chill your mixing bowl and beaters beforehand for extra volume.

Incorporating the pureed strawberries needs a gentle touch. Fold the strawberries in slowly to maintain the volume of the whipped cream; otherwise, you risk losing that light and airy texture. Only fold until the strawberries are just mixed in, leaving some pretty swirls visible. This not only enhances the visual appeal of your cake but also gives a delightful burst of flavor in each bite.

Assembly and Presentation Tips

Assembling your Mini Heart Cake is where creativity shines! When cutting the cake, I recommend using a serrated knife and gently sawing through to avoid crushing the delicate layers. A cake leveler can also be a helpful tool here for an even split. Once topped with the strawberry vanilla cream, consider chill the assembled cake for about 30 minutes prior to serving. This sets the cream and makes for cleaner cuts when slicing.

For a decorative touch, I recommend using fresh strawberries as a topping; not only do they complement the cake visually, but they also enhance the flavor. If you're short on time, you can use pre-sliced strawberries and arrange them artistically on top. A light dusting of powdered sugar right before serving adds a beautiful finish that elevates the cake's presentation, making it perfect for special occasions or simple family gatherings.

Ingredients

Gather these simple ingredients to create your delightful Mini Heart Cake:

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 Vanilla Cream

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup fresh strawberries, pureed

With these ingredients in hand, you’re ready to make a delicious heart-shaped cake!

Instructions

Follow these steps to create your Mini Heart Cake:

Prepare the Cake Batter

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

Bake the Cake

Preheat your oven to 350°F (175°C). Grease a heart-shaped cake pan and pour in the batter, smoothing the top. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Strawberry Vanilla Cream

In a bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Carefully fold in the pureed strawberries until evenly combined.

Assemble the Cake

Once the cake is completely cool, slice it in half horizontally if desired. Spread a generous layer of strawberry vanilla cream between the layers and on top of the cake. Decorate with fresh strawberries and a dusting of powdered sugar.

Your Mini Heart Cake is now ready to be enjoyed!

Pro Tips

For added flavor, consider mixing in some lemon zest to the cream, which beautifully complements the strawberries!

Storage and Make-Ahead Tips

This Mini Heart Cake can be made in advance, which is perfect for busy schedules. Once cooled, wrap the cake layers tightly in plastic wrap and store them in the refrigerator for up to 2 days or freeze for up to a month. If freezing, ensure they are well-wrapped to prevent freezer burn. Thaw the layers in the refrigerator overnight before frosting so they’re ready to be decorated.

The strawberry vanilla cream is best made fresh, but if you're in a pinch, you can whip it up a few hours ahead of serving. Store the whipped cream in the fridge, covered tightly. If it begins to soften, rewhip briefly before spreading on the cake. For an easier assembly, consider making the pureed strawberries in advance and mixing them with the whipped cream a few hours before serving.

Variations and Customizations

Feel free to customize the flavors in this recipe by swapping out the strawberries for your favorite berries. Raspberries, blueberries, or blackberries can create a vibrant twist; just be sure to adjust the sweetness of the cream based on the tartness of the fruit you choose. For a chocolate variation, substitute cocoa powder for some of the flour in the cake and fold in mini chocolate chips into the batter for a rich dessert.

If you're looking for dietary alternatives, consider using a gluten-free flour blend instead of all-purpose flour for the cake base, ensuring it measures similarly. For a lighter option, use a whipping cream substitute or a Greek yogurt-based frosting for the strawberry vanilla cream. Just keep in mind that these substitutes may slightly alter the texture and flavor, but they will still yield a delicious result.

Questions About Recipes

→ Can I use frozen strawberries for the cream?

Yes, you can use frozen strawberries, just make sure to thaw and drain any excess liquid before pureeing.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator if you have leftover slices.

→ Can I make this cake gluten-free?

Absolutely! Substitute with a gluten-free flour blend, and it should work perfectly.

→ How long will the cake last?

The cake is best enjoyed fresh, but it will last up to 3 days in the refrigerator.