Mini Heart Cake with Strawberry Honey Cream

Name: Mini Heart Cake with Strawberry Honey Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh strawberries, hulled and pureed; 1/2 cup heavy cream; 1/4 cup honey; 1 teaspoon lemon juice

Highlighted under: Oven Kitchen

I absolutely adore creating miniature desserts that pack a punch of flavor, and this Mini Heart Cake with Strawberry Honey Cream is a personal favorite. The blend of fluffy vanilla cake and luscious strawberry honey cream takes me back to warm summer days. It’s perfect for sharing with loved ones, especially on special occasions. The heart shape adds a romantic touch, making this dessert not only delightful in taste but also in presentation. Plus, it's surprisingly easy to make, allowing for more time spent enjoying it with family and friends.

Created by

Maribel Hawthorne

Last updated on 2026-01-14T02:01:35.063Z

When I first experimented with this Mini Heart Cake, I wanted to create something that encapsulated the sweetness of love. The combination of light vanilla cake and the creamy strawberry topping struck a perfect balance.

One of my favorite tips is to use fresh strawberries for the cream. Their natural sweetness enhances the flavors beautifully, resulting in a dessert that's not just good to taste but also visually stunning!

Why You Will Love This Recipe
Delicate heart shape that makes it ideal for celebrations
Fresh strawberry honey cream for a delightful flavor
Light and moist vanilla cake that everyone adores

Mastering the Heart Shape

Baking in a heart-shaped pan can be tricky if you're not prepared. To achieve a beautifully shaped cake, make sure to grease your pan thoroughly. You can use butter or a non-stick spray, and for additional insurance, consider lining the bottom with parchment paper. This will help prevent sticking and ensure that the cake releases smoothly after baking, maintaining its lovely shape.

Keep an eye on the baking time, as heart-shaped pans can sometimes take slightly longer due to their thickness. If you notice the edges starting to brown while the center remains jiggly, cover the pan loosely with foil to prevent over-browning. It should bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Be vigilant, as every oven is different!

Creating Fluffy Strawberry Honey Cream

The key to a luscious strawberry honey cream is in the whipping technique. Start by chilling your mixing bowl and beaters for about 15 minutes before whipping the cream. This helps achieve a stable whipped cream that holds its shape well. Whip until you see soft peaks forming—take care not to overbeat, or it may turn grainy and start to separate.

When adding the strawberry puree, make sure it’s well blitzed in the blender to prevent chunks that can disrupt the smooth texture. The honey adds a natural sweetness and helps balance the acidity from the lemon juice, so adjust according to your preference. If you want a bit more tang, consider adding extra lemon juice or even a pinch of salt to elevate the flavors even more.

Ingredients

For the Cake

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

For the Strawberry Honey Cream

1 cup fresh strawberries, hulled and pureed
1/2 cup heavy cream
1/4 cup honey
1 teaspoon lemon juice

Instructions

Prepare the Cake Batter

In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with milk, starting and ending with the flour mixture.

Bake the Cake

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

Make the Strawberry Honey Cream

While the cake cools, whip the heavy cream until soft peaks form. Gently fold in the strawberry puree, honey, and lemon juice until well combined. Refrigerate until ready to serve.

Assemble the Cake

Once the cake is completely cool, turn it out onto a serving plate. Spread a generous layer of the strawberry honey cream on top. Optionally, decorate with extra strawberries if desired.

Pro Tips

For an extra special touch, consider dusting the top of the cake with powdered sugar or adding edible flowers.

Storage Tips

This Mini Heart Cake with Strawberry Honey Cream can be stored in the refrigerator for up to three days. To keep the whipped cream fluffy, it's best to store it separately from the cake. Cover the cake lightly with plastic wrap to prevent it from drying out. If you choose to decorate the cake with fresh strawberries, add them right before serving to keep the cake looking fresh.

If you have leftover strawberry honey cream, it can also be stored in an airtight container in the fridge. It’s delicious as a topping for pancakes, waffles, or even yogurt. Just make sure to give it a gentle stir before using, as it may separate slightly when stored.

Variations and Customizations

Feel free to experiment with other fruit purees for the cream. Raspberries, blackberries, or even peaches can create stunning flavors and colors that will make your cake even more unique. Each fruit can bring its own sweetness and tartness, allowing you to tailor the dessert to your liking.

For a different flavor profile, consider infusing the cake batter with lemon zest or almond extract instead of vanilla. These small tweaks can elevate the overall taste and surprise your guests with unexpected layers of flavor. Additionally, for a gluten-free option, you could substitute the all-purpose flour with a gluten-free baking blend.

Questions About Recipes

→ Can I use frozen strawberries for the cream?

Yes, you can use frozen strawberries. Just thaw and drain any excess liquid before pureeing.

→ How can I make this recipe gluten-free?

Replace the all-purpose flour with a gluten-free flour blend, ensuring it has a binding agent.

→ Can I make the cake ahead of time?

Absolutely! You can bake the cake a day in advance; just store it in an airtight container.

→ What is the best way to serve this cake?

It's best served chilled, allowing the flavors to meld together beautifully. Enjoy it with a dollop of extra cream on the side.