Mini Heart Cake with Strawberry Honey Cream

Name: Mini Heart Cake with Strawberry Honey Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup milk; 1 cup heavy whipping cream; 1/4 cup honey; 1 cup fresh strawberries, pureed; 1 teaspoon vanilla extract

Highlighted under: Golden Inspiration

I really enjoy making desserts that are both beautiful and delicious, and this Mini Heart Cake with Strawberry Honey Cream fits the bill perfectly. The combination of light, fluffy cake with a sweet and tangy strawberry honey cream is simply delightful. Plus, the mini heart shape adds a lovely touch for any occasion. It’s a fun baking project that comes together in no time, making it ideal for celebrations or just a sweet treat to enjoy at home.

Created by

Tallulah Brooks

Last updated on 2026-01-14T06:33:36.910Z

I remember the first time I made this Mini Heart Cake; the joy of creating something so charming with just a few simple ingredients was incredible. Using a heart-shaped pan not only makes the cake special but also adds a touch of love to any gathering. The fluffy texture really brings out the sweetness of the strawberries, and incorporating honey adds a natural richness.

This cake is surprisingly versatile; you can adjust the sweetness of the cream based on your preference. One tip I learned is to whip the cream just until soft peaks form—this maintains a light airy texture that pairs beautifully with the cake, making each bite a delight!

Why You'll Love This Recipe
Adorable mini heart shape perfect for special occasions
Light and fluffy cake with a vibrant strawberry flavor
Creamy honey cream that enhances the sweetness of strawberries

Mastering the Mini Heart Cake

When making this Mini Heart Cake, pay attention to the creaming process of butter and sugar. It’s crucial to aerate the butter adequately; this should take about 3 to 5 minutes until the mixture is light in color and fluffy. The right texture here ensures a cake that rises beautifully and has a tender crumb. Make sure your butter is softened to room temperature to prevent lumps and encourage even mixing.

Another key technique is combining your wet and dry ingredients. Mix the dry mixture gradually into the wet components, which prevents overmixing. Overmixing can result in a denser cake as it develops the gluten in the flour. By alternating with milk, you also help keep the batter moist and ensure a smoother consistency.

Tips for the Strawberry Honey Cream

For the Strawberry Honey Cream, ensure your heavy whipping cream is well chilled before you start whipping. This step is essential for achieving a stable, fluffy texture. Aim for soft peaks, which means the cream should hold its shape but still have a slight droop when you lift the whisk. If you whip it too long, you may end up with butter, so keep a close watch during this stage.

When incorporating honey and pureed strawberries, do it gently. I recommend using a spatula to fold these ingredients into the whipped cream to maintain that airy texture. If you prefer a sweeter cream, adjust the honey to your taste, noting that overdoing it can make the cream too runny. For a twist, consider adding a touch of lemon juice to heighten the strawberry flavor and balance the sweetness.

Ingredients

Gather the following ingredients to start making your Mini Heart Cake:

For the Cake

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

For the Strawberry Honey Cream

1 cup heavy whipping cream
1/4 cup honey
1 cup fresh strawberries, pureed
1 teaspoon vanilla extract

Once you have all the ingredients, you're set to make a delicious treat!

Instructions

Follow these steps to create your lovely Mini Heart Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease your heart-shaped cake pan.

Make the Batter

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract.

Combine Dry Ingredients

In a separate bowl, combine flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, alternating with milk.

Bake the Cake

Pour the batter into the prepared pan and bake for 20 minutes or until a toothpick inserted comes out clean.

Prepare Strawberry Honey Cream

While the cake is cooling, beat the heavy cream in a bowl until it starts to thicken, then incorporate honey and pureed strawberries, mixing just until combined.

Assemble the Cake

Once the cake has cooled, carefully remove it from the pan, place on a serving plate, and generously spread the strawberry honey cream over the top.

Enjoy your Mini Heart Cake as a lovely dessert for any occasion!

Pro Tips

For an extra special touch, garnish with fresh strawberries or mint leaves before serving.

Storage and Make-Ahead Tips

These Mini Heart Cakes can be baked ahead of time. Once cooled, store them in an airtight container at room temperature for up to three days. If you wish to keep them longer, consider freezing. Wrap individual cakes tightly in plastic wrap, followed by foil, and they will freeze well for up to a month. To enjoy them later, simply thaw them in the refrigerator overnight and serve fresh with your strawberry honey cream.

If you prepare the Strawberry Honey Cream in advance, store it in the refrigerator for no more than two days. To maintain its texture, whisk it again briefly before serving. It’s vital not to leave it out at room temperature too long, as it may lose its fluffiness and stabilize. Keeping all components separate until serving will ensure the best presentation and taste.

Creative Variations

Feel free to experiment with the flavors of this cake! Instead of strawberries, you can use other berries such as raspberries or blueberries for a different fruity twist. Mixing in finely grated lemon zest can also enhance the flavor profile of your cream, giving it a lovely brightness that complements the cake beautifully.

For a richer cake, consider adding cocoa powder to the batter if you want a chocolate heart cake. Replace a portion of the flour with unsweetened cocoa powder while keeping the sugar content balanced. You can pair this version with a chocolate ganache topping instead of the strawberry honey cream for a decadent treat. Just remember that the baking time might slightly change, so keep an eye on the cake!

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries; just thaw and drain them before pureeing.

→ How can I make this cake gluten-free?

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

→ What can I do with leftover cake?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I prepare the cream ahead of time?

It's best to prepare the cream fresh, but you can make it a few hours in advance and store it covered in the refrigerator.