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: 8 mini cakes
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1 cup heavy whipping cream; 2 tablespoons honey; 1 cup fresh strawberries, pureed; Zest of 1 lemon; 1 teaspoon vanilla extract

Highlighted under: Classic Recipes

I love making these delightful mini heart cakes for special occasions. The combination of soft, fluffy cake with a luscious strawberry honey cream truly elevates any celebration. Each bite is a perfect harmony of flavors, and the presentation is simply adorable. Plus, these mini cakes are surprisingly easy to put together, making them an ideal dessert for even the busiest of days. Whether it's a romantic dinner or a sweet treat for friends, these cakes are sure to impress everyone around the table.

Created by

Kitty Lawrence

Last updated on 2026-01-14T01:01:35.839Z

When I first tried making mini heart cakes, I was excited but also a bit nervous. I experimented with various flavors, and nothing could beat the combination of sweet strawberries and creamy honey. To make the honey cream, I found that allowing the mixture to chill for an hour before serving enhances the flavors beautifully. Don't rush this step!

One unexpected tip I discovered was to use a touch of lemon zest in the cream. It brightens up the flavor profile, making the dessert feel even more refreshing. Now, every time I make these cakes, I savor both the process and the delightful outcome.

        Why You'll Love This Recipe
        Adorable mini heart shape perfect for celebrations
Light and fluffy cake that pairs beautifully with fresh cream
Natural sweetness from strawberries without overwhelming sugars

      

Perfecting Your Mini Heart Cakes

To achieve the light and fluffy texture that these mini heart cakes are known for, it's essential to cream the butter and sugar well. This process incorporates air into the mixture, helping the cakes rise beautifully. Aim for a fluffy, pale mixture, which usually takes about 3-5 minutes of mixing at medium speed. Remember, overmixing once you add the flour can lead to dense cakes, so mix just until everything is combined after adding the dry ingredients.

When preparing the cake pans, consider lining them with parchment paper along with greasing to ensure the cakes come out effortlessly. This added layer helps avoid sticking and keeps your cakes intact. Once baked, the cakes should spring back when lightly pressed, indicating they are done. If they start to pull away from the edges of the pan, it's also a good sign that they are ready to be removed.

Crafting the Strawberry Honey Cream

The key to a luscious and airy strawberry honey cream lies in the temperature of the heavy whipping cream. Make sure it’s chilled well; I often recommend chilling both the bowl and the whisk or beaters for an extra fluffy cream. When whipping, start at a low speed to avoid splatter, gradually increasing to medium-high until soft peaks form, which typically takes about 3-5 minutes. Avoid overshooting to stiff peaks; you want a silky and spreadable texture for your topping.

For those looking to customize, you can substitute the honey with maple syrup for a vegan version, or use agave nectar if you're avoiding refined sugars. Additionally, if fresh strawberries are not available, frozen strawberries can be used; just ensure they are fully thawed and drained of excess moisture before pureeing to maintain the right consistency in your cream.

Ingredients

For the Mini Heart Cakes

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

For the Strawberry Honey Cream

1 cup heavy whipping cream
2 tablespoons honey
1 cup fresh strawberries, pureed
Zest of 1 lemon
1 teaspoon vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease mini heart-shaped cake pans. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the softened butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla and alternate adding the dry ingredients with the milk to the batter.

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Strawberry Honey Cream

In a mixing bowl, combine the heavy whipping cream, honey, pureed strawberries, lemon zest, and vanilla. Whip the mixture until soft peaks form. Chill for at least one hour before serving.

Assemble the Mini Heart Cakes

Once the cakes are completely cool, remove them from the pans. Place one cake on a plate and generously top it with the strawberry honey cream. Add a second layer on top and decorate with more cream and fresh strawberry slices.

Pro Tips

For an extra touch, garnish the cakes with mint leaves or drizzled chocolate before serving. This adds both flavor and visual appeal!

Presentation and Serving Tips

To elevate the presentation of your mini heart cakes, consider using a piping bag to add the strawberry honey cream. Use a star tip to create decorative swirls on top, and feel free to layer some fresh strawberry slices or even a sprinkle of lemon zest to enhance the visual appeal. This not only makes the cakes look stunning but also adds a refreshing burst of flavor with each bite.

If you want to serve these cakes as part of a larger dessert platter, they pair beautifully with fruit sorbet or a light vanilla ice cream. Create a small fruit salad with mixed berries to accompany the cakes, providing a colorful contrast that looks tempting. Remember to serve them chilled, as the cool cream complements the cake's sweetness perfectly.

Storing and Freezing

These mini heart cakes can be kept for up to three days at room temperature, but for optimal freshness, I suggest storing them in the refrigerator if you have leftover cream. If you want to make them ahead, you can freeze the individual cakes before adding the cream. Wrap each cake in plastic wrap and place them in an airtight container; they will last up to a month in the freezer. When ready to serve, just thaw them in the refrigerator overnight and prepare the strawberry honey cream fresh.

If you choose to freeze the strawberry honey cream, be aware that the texture may change upon thawing. For the best results, make the cream fresh just before serving. However, if you plan to freeze it, consider adding a bit more heavy cream to the mixture to help maintain its creamy texture when thawed. Always give it a good whip after thawing for the best consistency.

Questions About Recipes

→ Can I make the cakes ahead of time?

Yes! You can bake the cakes a day in advance and store them in an airtight container until you're ready to assemble.

→ Can I use frozen strawberries?

Absolutely! Just make sure to thaw and drain them well before pureeing for the cream.

→ What can I substitute for honey?

You can substitute maple syrup or agave nectar if you prefer. However, the flavor will be slightly different.

→ Are there any gluten-free options?

Yes! You can use a gluten-free all-purpose flour blend to make this recipe gluten-free.