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: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/4 cup unsalted butter, softened; 1/2 cup buttermilk; 1 large egg; 1 tsp vanilla extract; 1 cup heavy whipping cream; 2 tbsp honey; 1/2 cup fresh strawberries, pureed; 1 tsp vanilla extract

Highlighted under: Simple Baking Collection

When I first discovered how to make these Mini Heart Cakes, I was immediately smitten by their charm and delightful flavors. The fluffy cake paired with the silky strawberry honey cream creates a heavenly combination that is both light and satisfying. I love how these petite treats bring smiles to everyone around me; they’re perfect for any occasion, from anniversaries to girl’s nights. Plus, the ease of making these heart-shaped cakes makes them irresistible for both beginner and experienced bakers alike.

Created by

Matilda Rowe

Last updated on 2026-01-14T07:49:35.024Z

When I made these Mini Heart Cakes for the first time, I was blown away by how much joy they brought to my family. Each cake is tender and moist, making it an ideal vessel for the luscious strawberry honey cream. I found that using fresh strawberries makes a significant difference, lending a vibrant flavor that frozen ones can’t replicate.

Another tip I discovered is to let the cakes cool completely before frosting them—this helps the cream set better and prevents it from sliding off. These tiny cakes are now a staple in my baking repertoire, brightening any dessert table!

Why You Will Love This Recipe
Adorable heart shape perfect for gifting or celebrations
Fluffy cake paired with a creamy, fruity topping
Quick to make and effortlessly impressive

Perfecting the Mini Heart Cakes

Achieving the ideal texture in your mini heart cakes requires the right balance of wet and dry ingredients. The buttermilk not only adds moisture but also contributes to a tender crumb, which is crucial for these petite cakes. If you don’t have buttermilk on hand, you can easily make a substitute by mixing one tablespoon of vinegar or lemon juice with milk to equal one cup. Let it sit for five minutes before using, ensuring a similar effect.

When mixing your batter, be careful not to overmix once you add the wet ingredients. Overmixing can lead to dense cakes instead of the fluffy texture we desire. I recommend mixing just until everything is combined and a few lumps remain. This way, the cakes will rise beautifully and maintain that light, airy quality.

Enhancing the Strawberry Honey Cream

The strawberry honey cream is where the magic truly happens, as it offers a delightful contrast to the fluffy cakes. Ensure your heavy cream is well-chilled before whipping for maximum volume; this will help create a light and airy cream. If you're looking to reduce sugar, you can decrease the honey or substitute it with maple syrup for a different flavor profile. Just remember that the sweetness of the strawberries will also add to the overall flavor.

When folding in the strawberry puree, do so gently to prevent deflating the whipped cream. The goal is to maintain the airy texture while evenly distributing the strawberry sweetness throughout. If you find your cream is too runny after adding the puree, chilling it briefly in the refrigerator can help thicken it up before using.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
1/2 cup buttermilk
1 large egg
1 tsp vanilla extract

For the Strawberry Honey Cream

1 cup heavy whipping cream
2 tbsp honey
1/2 cup fresh strawberries, pureed
1 tsp vanilla extract

Mix all ingredients thoroughly and you will have a wonderful batter for your cakes!

Instructions

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter, buttermilk, egg, and vanilla extract. Beat until smooth.

Bake the Cakes

Grease and flour a mini heart-shaped cake pan. Pour the batter into the prepared pan, filling each cavity about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.

Make the Strawberry Honey Cream

In another bowl, whip the heavy cream until soft peaks form. Gradually add honey and vanilla extract. Fold in the strawberry puree until fully incorporated.

Assemble the Cakes

Once the cakes are completely cool, carefully remove them from the pan. Generously top each mini heart cake with the strawberry honey cream.

Serve immediately or store in the refrigerator for later enjoyment!

Pro Tips

For an extra special touch, garnish with fresh strawberry slices or a drizzle of honey atop the cream!

Storing and Serving Suggestions

These mini heart cakes can be made a day in advance, making them an excellent choice for parties or surprises. To store, place the unadorned cakes in an airtight container and keep them at room temperature for up to 24 hours, or refrigerate them if storing longer. Once you've topped them with the strawberry honey cream, it's best to serve them the same day, as the cream may cause the cake to become soggy if left too long.

For a decorative touch, consider adding fresh slices of strawberries on top of the cream before serving. This not only enhances the visual appeal but also adds a fresh burst of flavor. You can also drizzle honey over the cakes for extra sweetness just before serving.

Troubleshooting Common Issues

If you encounter issues with the cakes sticking to the pan, ensure that you thoroughly grease and flour the mini heart-shaped cake pan. A light dusting of flour helps create a barrier, guiding the cakes out without breaking. If they still stick, run a small knife around the edges before attempting to remove them to ensure a smooth release.

Another common challenge is achieving the right volume when whipping the cream. If your cream doesn't seem to thicken, it might be due to the temperature. Make sure your bowl and beaters are cold, as warm equipment can prevent the cream from achieving stiff peaks. Also, starting at a low speed and gradually increasing it can help create a stable structure.

Questions About Recipes

→ Can I use frozen strawberries for the cream?

While fresh strawberries offer the best flavor, you can use frozen strawberries if that’s what you have. Just be sure to thaw and drain them well before pureeing.

→ How do I store the leftover cakes?

Store any leftover cakes in an airtight container in the refrigerator for up to three days.

→ Can I make these cakes in advance?

Absolutely! You can bake the cakes a day in advance and frost them just before serving for the best presentation.

→ What if I don’t have a heart-shaped pan?

You can use a regular cupcake pan or any other shapes you like. Just adjust the baking time accordingly.