Mini Heart Cake with Strawberry Honey Cream

Name: Mini Heart Cake with Strawberry Honey Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup unsalted butter, softened; 2 large eggs; 1/2 tsp vanilla extract; 1/4 cup milk; 1 cup fresh strawberries, pureed; 1/2 cup heavy cream; 2 tbsp honey; 1 tsp lemon juice

Highlighted under: Sweet Planning

I absolutely adore baking, especially when it comes to making adorable treats like this Mini Heart Cake with Strawberry Honey Cream. Each bite is a delightful explosion of flavors that perfectly complement each other. The combination of the soft, moist cake with the sweet-tart strawberry cream takes me back to my childhood, where everything felt magical. It’s a simple recipe that brings immense joy and charm to any gathering, which is why it has become a favorite in my home.

Created by

Blythe Rowland

Last updated on 2026-01-14T04:37:34.681Z

When I first experimented with this recipe, I wanted to create a dessert that embodied love and sweetness. The heart shape naturally draws attention and adds a personal touch, making it perfect for special occasions. While the cake bakes, the aroma fills the kitchen with warmth, making the entire experience feel magical.

As I whipped up the strawberry honey cream, I realized that using fresh strawberries truly elevates the flavor, capturing the essence of summer in every dollop. It’s a small detail, but one that makes a world of difference in the final dish. This cake is not only a feast for the eyes but also a delight for the palate!

Why You'll Love This Recipe
A whimsical heart shape ideal for romantic occasions
Fresh strawberry cream adds a burst of natural sweetness
Perfectly sized for sharing, making it a lovely treat for friends and family

Mastering the Heart Shape

Using heart-shaped cake pans elevates the charm of this Mini Heart Cake, making it the centerpiece of any romantic gathering. When greasing and flouring the pans, ensure a light dusting to prevent sticking while allowing the delicate edges of your heart shapes to remain intact. If you don’t have heart-shaped pans, consider using a round pan and cutting the cakes into heart shapes after they cool—just be sure to work carefully with a sharp knife for clean edges.

As you pour the cake batter into the pans, aim for an even distribution to avoid uneven baking. This helps ensure that each cake rises to an equal height, which is crucial for stacking and decorating later. Keep an eye on the cakes as they bake—look for a golden edge and a toothpick that comes out clean when inserted in the center. If you find the edges browning too quickly, consider covering them lightly with aluminum foil during the latter half of baking.

Strawberry Honey Cream Techniques

The Strawberry Honey Cream is what truly sets this cake apart, bringing freshness and a natural sweetness that’s irresistible. When pureeing strawberries, use ripe, fresh ones for the best flavor. If strawberries aren’t in season, frozen strawberries can also work; just be sure to thaw and drain excess liquid before pureeing. For those seeking an alternative sweetness, you can swap honey for maple syrup or agave nectar, though this may change the flavor profile slightly.

Whipping the heavy cream to soft peaks is a critical step in achieving a light, airy texture for your cream. Be careful not to overwhip, as this can turn the cream grainy or even lead to butter forming. If you find the cream doesn’t whip well, ensure your bowl and beaters are completely clean and cool—this makes a big difference. After incorporating the strawberry puree, you’ll want to serve the cream immediately for the best texture; however, it can be stored in an airtight container for up to two days.

Ingredients

Cake Ingredients

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

Strawberry Honey Cream Ingredients

1 cup fresh strawberries, pureed
1/2 cup heavy cream
2 tbsp honey
1 tsp lemon juice

Instructions

Steps

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour heart-shaped cake pans.

Mix Dry Ingredients

In a bowl, whisk together flour, sugar, baking powder, and salt.

Cream Butter and Eggs

In another bowl, cream the butter. Add eggs one by one, mixing well after each addition.

Combine and Bake

Mix the dry ingredients into the butter mixture, alternating with milk. Pour the batter into prepared pans and bake for 30 minutes.

Make Strawberry Honey Cream

While the cakes are cooling, whip the heavy cream until soft peaks form. Gently fold in strawberry puree, honey, and lemon juice.

Assemble the Cake

Once cooled, layer the heart cakes with generous amounts of strawberry honey cream between them. Top with remaining cream and additional strawberries if desired.

Enjoy!

Pro Tips

For a richer flavor, try adding a splash of almond extract to the cake batter.

Serving Suggestions

This Mini Heart Cake with Strawberry Honey Cream is perfect for intimate gatherings, but don’t hesitate to scale it up for larger celebrations. Doubling the recipe is straightforward—simply use larger pans or make multiple mini cakes to create a lovely dessert table display. Pair each cake slice with additional fresh strawberries or a dusting of powdered sugar for a beautiful presentation that complements the sweet-tart flavors.

Consider garnishing with a sprig of mint or a drizzle of melted chocolate for added sophistication. If you want to accentuate the strawberry flavor, serve with a side of extra strawberry puree. Presentation enhances the experience, so take time to arrange your cakes attractively on a serving platter.

Storing and Freezing

If you have leftover cake, store individual slices in an airtight container in the refrigerator for up to three days. To keep the strawberry honey cream from separating, store the cream separately from the cake layers. This will allow you to enjoy the cake at its best texture without compromising the integrity of the cream.

For a longer storage solution, consider freezing unassembled layers. Wrap the cooled cakes tightly in plastic wrap and then foil to prevent freezer burn. They can last in the freezer for up to two months. When ready to enjoy, thaw the cakes overnight in the refrigerator and whip up a fresh batch of strawberry honey cream to assemble and serve.

Questions About Recipes

→ Can I use frozen strawberries for the cream?

Yes, but make sure to thaw and drain them well to avoid excess water.

→ How do I store leftover cake?

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

→ Can I make this cake in advance?

Absolutely! Bake the cake a day ahead and assemble just before serving.

→ What can I substitute for honey?

Maple syrup or agave syrup can be an excellent alternative.