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 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; 1/2 cup fresh strawberries, pureed; 2 tbsp honey; 1/4 cup cream cheese, softened

Highlighted under: Soft Inspiration

I absolutely adore creating heart-shaped treats, and this Mini Heart Cake with Strawberry Honey Cream is a showstopper! With its fluffy cake layers and luscious cream topping, it has quickly become a favorite in my home. The delicate combination of strawberry and honey adds a unique twist that elevates this dessert to something truly special. Whether it’s for a celebration or simply to enjoy, this delightful cake surely brings smiles to everyone's faces. Plus, it’s surprisingly easy to make, perfect for both novice and seasoned bakers alike!

Created by

Darcy Penrose

Last updated on 2026-01-14T07:41:35.112Z

Baking this Mini Heart Cake was a delightful journey! I remember trying various flavors for the cream, but it was the combination of sweet strawberries and honey that truly stole the show. This pairing not only tastes incredible but also infuses the cake with a lovely natural sweetness that complements the fluffy cake perfectly.

I found that using fresh strawberries, along with a touch of cream cheese, creates a richer texture and flavor profile. This method ensures that every forkful of cake is moist and bursting with flavor. Plus, it looks beautiful on any table setting!

Why You'll Love This Recipe
Adorable heart shape that makes it perfect for special occasions
Light, moist cake layers with a delightful fruity topping
Easy to customize with your favorite fruits or flavors

Understanding the Ingredients

The key to a successful Mini Heart Cake begins with the right ingredients. All-purpose flour provides the structure, while the sugar not only sweetens but also contributes to a tender cake. Softened butter is essential as it incorporates air into the batter during creaming, which helps to create a light, fluffy texture. Using room temperature eggs ensures better emulsification, making the cake rise evenly as it bakes. For a more intense flavor, consider using high-quality vanilla extract, which will significantly enhance the overall taste of the cake.

Fresh strawberries play a pivotal role in the strawberry honey cream, offering not just flavor but also a stunning color contrast against the cream. For those who can't access fresh strawberries, frozen ones can be used as a substitute; just make sure to thaw and drain them well to avoid excess moisture. The cream cheese adds a slight tang, which balances the sweetness of the honey and strawberries beautifully. If you’re looking for a dairy-free option, try using coconut cream instead of heavy cream and vegan cream cheese.

Baking Tips for Success

Baking times and temperatures are crucial for achieving the perfect cake. When baking the Mini Heart Cake, aim for a light golden color around the edges. Be sure to test doneness with a toothpick; it should come out clean with minimal crumbs attached. If your cake isn't done after 20 minutes, check every two minutes. Overbaking can lead to a dry cake, so be vigilant. If the top begins to brown too quickly, cover the cake loosely with aluminum foil to prevent burning while the center finishes baking.

Cooling your cake is just as important as baking it! Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack. This prevents it from breaking apart. Once fully cooled, the heart shape will retain its form much better as you spread the strawberry honey cream. If you assemble the cake too early, the cream could melt from the heat of the freshly baked cake, making it more difficult to decorate.

Ingredients

Gather these ingredients to create your 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 Honey Cream

1 cup heavy whipping cream
1/2 cup fresh strawberries, pureed
2 tbsp honey
1/4 cup cream cheese, softened

Make sure to have everything ready before starting the baking process!

Instructions

Follow these steps to create your Mini Heart Cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.

Bake the Cake

Grease and flour a heart-shaped cake pan. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before transferring it to a wire rack.

Make the Strawberry Honey Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the pureed strawberries, honey, and softened cream cheese until well combined. Be careful not to deflate the whipped cream.

Assemble the Cake

Once the cake has cooled, place it on a serving platter. Generously spread the strawberry honey cream over the top of the cake, letting it cascade down the edges for a charming look. Decorate with additional fresh strawberries if desired.

Enjoy your delicious creation!

Pro Tips

For an extra touch, try adding a drizzle of chocolate sauce over the cream before serving.

Storage and Make-Ahead Tips

This Mini Heart Cake can be made a day ahead of time, making it a convenient option for gatherings. Once assembled, store it in the refrigerator, covered with plastic wrap, for up to two days. The flavors meld beautifully, and it stays moist. Just be cautious about adding fresh strawberries on top; they’re best added just before serving to keep them fresh and appealing.

If you have leftover cake, it will last in an airtight container at room temperature for up to two days. For longer storage, consider freezing individual slices. Wrap them in wax paper and place them in a zip-top freezer bag; the cake will retain its flavor for up to three months. Allow the slices to thaw at room temperature before enjoying them.

Serving Suggestions and Variations

This Mini Heart Cake is delightful on its own, but you can elevate the presentation by serving it alongside a scoop of vanilla ice cream or a dollop of yogurt. A sprinkle of toasted almonds or crushed graham crackers can add a wonderful crunch and contrast to the soft cake and creamy topping. For variation, try adding a splash of lemon juice to the cream for an extra zing or incorporate other berries such as raspberries or blueberries for a mixed berry cream.

For an even more decadent treat, layer the strawberry honey cream between the cake layers if you decide to create a taller version. Just ensure that you refrigerate between layers to keep the assembly stable. This adds not only height but also an inviting visual appeal that’s perfect for special occasions.

Questions About Recipes

→ Can I use frozen strawberries for the cream?

Yes, but make sure to thaw and drain any excess liquid before blending.

→ How can I make this cake gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend.

→ Can I make the cake ahead of time?

Absolutely! You can bake the cake a day in advance; just keep it covered until ready to serve.

→ What other flavors can I use for the cream?

You can substitute strawberries with raspberries, blueberries, or even peaches for different flavor profiles.