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: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy whipping cream; 2 tablespoons honey; 1 cup fresh strawberries, diced

Highlighted under: Creative Baking Collection

I absolutely adore baking, and this Mini Heart Cake with Strawberry Honey Cream is one of my favorites to make. It's the perfect mix of tender cake and sweet, creamy topping. The combination of fresh strawberries and honey creates a delightful flavor that really shines through. I love serving these little cakes for special occasions or just when I want to indulge a bit. Every time I bake these, it brings joy to everyone who tastes them, making it a recipe I come back to again and again.

Created by

Elspeth Murray

Last updated on 2026-01-14T03:29:34.723Z

I remember the first time I tried this recipe; the aroma of the freshly baked cake filled the kitchen. The heart shape always adds a lovely touch, making it perfect for celebrations. I found that using fresh strawberries really elevates the flavor, giving it a burst of natural sweetness.

To create the honey cream, I mixed honey with whipped cream and it made the perfect topping. It’s important not to over-whip the cream; a light fluffiness is what you want. This recipe truly combines elegance with deliciousness.

Why You'll Love This Recipe
Heart-shaped cakes make any occasion feel special
Fresh strawberries paired with honey create an irresistible topping
Perfectly portioned for sharing or enjoying solo

Crafting the Perfect Mini Heart Cakes

When making the mini heart cakes, ensure that your butter is at room temperature before creaming it with sugar. This step is crucial for achieving a light and fluffy texture. If you're short on time, you can quickly soften butter by cutting it into small cubes and letting it sit for about 10-15 minutes. Mixing the batter gently is important; over-mixing can lead to dense cakes instead of the desired tender crumb.

Another key part of the baking process is choosing the right heart-shaped cake molds. Silicone molds work wonderfully as they are easy to remove and often do not require greasing. If you’re using metal pans, make sure to grease them well with butter or non-stick spray to avoid any sticking issues post-baking. Keeping an eye on the baking time is essential—check for doneness a few minutes before the 25-minute mark to prevent over-baking.

Making the Strawberry Honey Cream

The strawberry honey cream is where this cake truly shines! I recommend using fresh strawberries for the best flavor and texture. If you can't find fresh strawberries, you could substitute them with frozen, but be sure to thaw and drain them well to avoid adding excess moisture to the cream. Whipping the heavy cream until soft peaks form is another crucial step; over-whipping can lead to a grainy texture, so stop as soon as you see soft, billowy peaks forming.

To enhance the sweetness of the honey without overpowering the delicacy of the strawberries, I suggest tasting the cream as you mix in the honey. You might find you want to adjust the amount based on the sweetness of your strawberries. For a variation, consider adding a splash of vanilla extract to the cream for an extra layer of flavor, which pairs beautifully with the strawberries.

Ingredients

For the Cake

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

For the Strawberry Honey Cream

1 cup heavy whipping cream
2 tablespoons honey
1 cup fresh strawberries, diced

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add in the eggs one at a time, then stir in the vanilla extract.

Mix the Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Bake the Cakes

Pour the batter into heart-shaped cake molds or a regular cake pan. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Honey Cream

While the cakes are baking, whip the heavy cream in a bowl until soft peaks form. Gently fold in the honey and diced strawberries until evenly distributed.

Assemble the Cake

Once the cakes have cooled, carefully remove them from the molds. Top each cake with a generous dollop of the strawberry honey cream.

Serve and Enjoy

Garnish with extra strawberries if desired. Serve immediately and enjoy!

Pro Tips

Make sure your ingredients, especially the butter, are at room temperature for the best texture in the cake. Also, feel free to experiment with different fruits in the cream for variety.

Serving Suggestions

These mini heart cakes are not only perfect on their own but can also be transformed into an exquisite dessert when served with a drizzle of chocolate sauce or a sprinkle of crushed nuts. For special occasions, consider plating them elegantly with a few whole strawberries and a sprig of fresh mint. This not only enhances the visual appeal but also elevates the overall flavor profile.

If you're looking to serve these cakes after they've cooled, they can be refrigerated for up to two days. Be sure to cover them with plastic wrap to maintain moisture. Just add the strawberry honey cream right before serving to keep the topping fresh and fluffy.

Troubleshooting Tips

If you find your cakes are sticking to the molds even after greasing them, a bit of parchment paper at the bottom of the molds can help. Additionally, allowing the cakes to cool in the pans for about 5-10 minutes before transferring them to a cooling rack is advisable. This waiting period will help them firm up, making removal easier and reducing the risk of breakage.

Should you experience a cake rise that is uneven with some areas sinking, this might be due to inaccurate oven temperature. An oven thermometer can help you gauge the true temperature inside your oven. For future bakes, remember to scoot the pans to the center of the oven to maximize even heat distribution.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Just ensure they are thawed and well-drained to avoid excess moisture.

→ How long will the cakes keep?

The cakes can be stored in the fridge for up to 3 days. However, the honey cream is best served fresh.

→ Can I make this recipe gluten-free?

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

→ What can I use instead of honey?

You can substitute honey with maple syrup or agave syrup for a vegan option.