Mini Heart Cake with Strawberry Filling
Highlighted under: Baking & Desserts
I absolutely adore making these Mini Heart Cakes with Strawberry Filling for special occasions. They are not only charming but also bursting with flavor. The light texture of the sponge cake pairs beautifully with the sweet and tangy strawberry filling. It’s fun to assemble these delightful cakes and watch everyone’s faces light up when they see the heart shape. Whether it’s a celebration or just a little treat for ourselves, these cakes never fail to impress and satisfy our sweet cravings.
When I first experimented with making heart-shaped cakes, I found that the key was not just in the shape but in the technique. I whisked the egg whites until they formed stiff peaks, which made the cakes light and airy, just how I like them. Using fresh strawberries for the filling ensures a vibrant, natural flavor that store-bought fillings can't match.
As I poured the batter into heart-shaped molds, I couldn’t help but smile at how adorable they looked. To elevate the experience, I added a light dusting of powdered sugar on top, which contrasted beautifully with the rich strawberry color inside. These mini cakes have become a staple at our family gatherings, and I can’t wait to share them with you!
Why You'll Love This Recipe
- Adorable heart-shaped design perfect for gifting and celebrations
- Fresh strawberry filling bursts with flavor in every bite
- Light and fluffy sponge cake that melts in your mouth
The Importance of Ingredient Quality
When it comes to making these Mini Heart Cakes, the freshness of your strawberries is crucial for achieving a vibrant filling. Opt for organic, ripe strawberries if possible; they will provide the best flavor and sweetness. Make sure to hull and dice them just before use to prevent them from becoming mushy. The natural juice from fresh strawberries enhances the filling, whereas older or overripe strawberries can lead to a less appealing texture.
Also, using high-quality vanilla extract can elevate the overall taste of your sponge cake. Avoid imitation vanilla as it lacks the complexity and richness of pure extracts. Since the sponge cake's flavor is relatively subtle, every detail contributes to the final product. Trust me, you’ll notice the difference in aroma and taste when you use the best ingredients you can find.
Assembly and Presentation Tips
For a clean and professional assembly, ensure that your cakes are completely cool before slicing. If they are warm, the strawberry filling can seep out and make a mess. I recommend using a serrated knife for slicing; it results in even layers without crumbling your delicate sponge. Take your time during this step to maintain the heart shape, and gently press the top layer down to secure the filling without squishing it out.
Consider serving these Mini Heart Cakes on a decorative platter, and adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for added indulgence. A sprig of mint or a few edible flowers can enhance the visual appeal, making them perfect for special occasions or an impressive dessert for dinner guests.
Ingredients
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
For the Strawberry Filling
- 1 cup fresh strawberries, hulled and diced
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
For Decoration
- Powdered sugar for dusting
- Extra strawberries for garnish
Instructions
Instructions
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, mixing well after each addition. Stir in the milk and vanilla extract. In another bowl, combine the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing until just combined.
Bake the Cakes
Grease heart-shaped molds with butter and pour the batter into them, filling each mold about 2/3 full. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from the molds.
Make the Strawberry Filling
In a small saucepan over medium heat, combine the diced strawberries, sugar, and lemon juice. Cook until the strawberries release some juice. Stir in the cornstarch mixture and cook until thickened. Remove from heat and let cool completely.
Assemble the Cakes
Once the cakes are completely cool, slice them in half horizontally. Spread a generous layer of strawberry filling on the bottom half of each cake, then place the top half back on. Dust with powdered sugar and garnish with extra strawberries before serving.
Pro Tips
- For extra flavor, consider adding a touch of almond extract to the cake batter. If strawberries are out of season, you can substitute them with blueberries or raspberries.
Storing and Freezing Tips
These Mini Heart Cakes can be made ahead of time, making them a great option for busy days. If you plan to store them, wrap each cake tightly in plastic wrap once they are completely cooled. They can be kept in the refrigerator for up to three days. Just allow them to come to room temperature before serving to enjoy the best flavor and texture.
For longer storage, you might consider freezing the prepared cakes without filling. Place them in an airtight container or freezer bag and freeze for up to two months. When ready to enjoy them, simply thaw in the refrigerator overnight and assemble with fresh strawberry filling before serving.
Variations and Flavor Twists
While strawberry is a classic choice for the filling, feel free to experiment with other fruits like raspberries or blueberries. Each fruit brings its unique flavor profile; for instance, raspberries will add a tart kick that can contrast beautifully with the sweetness of the cake. Just remember to adjust the sugar according to the tartness of the fruit you choose.
Additionally, you can infuse the filling with a touch of balsamic vinegar or a bit of basil for an unexpected twist that adds depth. Play with flavors and textures to make these cakes your own, creating a signature dessert that reflects your taste and style.
Questions About Recipes
→ Can I use frozen strawberries for the filling?
Yes, frozen strawberries work well, just thaw and drain excess moisture before cooking them.
→ How can I make this recipe gluten-free?
You can replace all-purpose flour with a gluten-free flour blend, ensuring that it's a 1:1 ratio.
→ How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
→ Can I make the cakes ahead of time?
Absolutely! You can bake the cakes a day in advance and assemble them just before serving.
Mini Heart Cake with Strawberry Filling
I absolutely adore making these Mini Heart Cakes with Strawberry Filling for special occasions. They are not only charming but also bursting with flavor. The light texture of the sponge cake pairs beautifully with the sweet and tangy strawberry filling. It’s fun to assemble these delightful cakes and watch everyone’s faces light up when they see the heart shape. Whether it’s a celebration or just a little treat for ourselves, these cakes never fail to impress and satisfy our sweet cravings.
Created by: Maribel Hayes
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 cakes
What You'll Need
For the Cake
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
For the Strawberry Filling
- 1 cup fresh strawberries, hulled and diced
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
For Decoration
- Powdered sugar for dusting
- Extra strawberries for garnish
How-To Steps
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, mixing well after each addition. Stir in the milk and vanilla extract. In another bowl, combine the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing until just combined.
Grease heart-shaped molds with butter and pour the batter into them, filling each mold about 2/3 full. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from the molds.
In a small saucepan over medium heat, combine the diced strawberries, sugar, and lemon juice. Cook until the strawberries release some juice. Stir in the cornstarch mixture and cook until thickened. Remove from heat and let cool completely.
Once the cakes are completely cool, slice them in half horizontally. Spread a generous layer of strawberry filling on the bottom half of each cake, then place the top half back on. Dust with powdered sugar and garnish with extra strawberries before serving.
Extra Tips
- For extra flavor, consider adding a touch of almond extract to the cake batter. If strawberries are out of season, you can substitute them with blueberries or raspberries.
Nutritional Breakdown (Per Serving)
- Calories: 210 kcal
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 95mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g