Mini Heart Cake with Strawberry Honey Cream
Highlighted under: Everyday Baking Favorites
I’ve always been a fan of romantic desserts, and this Mini Heart Cake with Strawberry Honey Cream has stolen my heart! Each bite is a delightful blend of moist cake and sweet, creamy frosting that’s perfect for celebrations or just to indulge myself. The addition of honey in the cream gives it a unique twist that pairs beautifully with fresh strawberries. I love making these mini cakes for special occasions or simply to brighten up an ordinary day. Trust me, this dessert will impress anyone, including yourself!
When I first decided to create this Mini Heart Cake, I wanted to capture the essence of love in a dessert. I played with flavors and textures, finally landing on this delightful combination of strawberry and honey. It was a personal challenge that turned into a revelation of tastiness! The light yet rich cream complements the airy cake, making it a perfect treat for any celebration.
Another exciting part was experimenting with the mini heart shape. I found that using a silicone mold not only made it easier to release the cakes but also resulted in beautiful edges. It’s the small details that make this cake a standout. Plus, it’s fun to serve individual portions that everyone will love!
Why You'll Love This Recipe
- Delicate mini cakes shaped as hearts, perfect for sharing
- Strawberry honey cream adds a luxurious touch
- The ideal dessert for romantic dinners or special occasions
Ingredients
Ingredients
For the Mini Heart Cakes
- 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 cream
- 3 tablespoons honey
- 1/2 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
Instructions
Instructions
Prepare the Cake Batter
In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, mix flour, baking powder, and salt. Gradually combine the dry ingredients with the wet mix until smooth.
Bake the Cakes
Preheat your oven to 350°F (175°C). Grease the mini heart molds and pour the batter into each mold, filling them about 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before removing from the molds.
Make the Strawberry Honey Cream
In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add honey and vanilla extract while whisking. Finally, fold in the pureed strawberries gently until well combined.
Assemble the Cake
Once the mini cakes are cool, place them on a serving plate and generously top each heart with the strawberry honey cream. Decorate with extra strawberry slices if desired.
Pro Tips
- For best results, chill the bowl and beaters before whipping the cream to achieve a better consistency. Also, don't overmix the cream once the strawberries are folded in to maintain its fluffy texture.
Questions About Recipes
→ Can I use frozen strawberries for the cream?
Yes, you can use frozen strawberries, just make sure to thaw and drain excess liquid before pureeing.
→ How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend in the same quantity.
→ Can I prepare the cakes in advance?
Absolutely! You can bake the cakes a day ahead and store them in an airtight container until you’re ready to assemble.
→ What other flavors can I use for the cream?
You can try using any fruit puree like mango, raspberry, or blueberry, or even add cocoa powder for a chocolate version!
Mini Heart Cake with Strawberry Honey Cream
I’ve always been a fan of romantic desserts, and this Mini Heart Cake with Strawberry Honey Cream has stolen my heart! Each bite is a delightful blend of moist cake and sweet, creamy frosting that’s perfect for celebrations or just to indulge myself. The addition of honey in the cream gives it a unique twist that pairs beautifully with fresh strawberries. I love making these mini cakes for special occasions or simply to brighten up an ordinary day. Trust me, this dessert will impress anyone, including yourself!
Created by: Chloe Baker
Recipe Type: Everyday Baking Favorites
Skill Level: Intermediate
Final Quantity: 4 servs
What You'll Need
For the Mini Heart Cakes
- 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 cream
- 3 tablespoons honey
- 1/2 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
How-To Steps
In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, mix flour, baking powder, and salt. Gradually combine the dry ingredients with the wet mix until smooth.
Preheat your oven to 350°F (175°C). Grease the mini heart molds and pour the batter into each mold, filling them about 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before removing from the molds.
In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add honey and vanilla extract while whisking. Finally, fold in the pureed strawberries gently until well combined.
Once the mini cakes are cool, place them on a serving plate and generously top each heart with the strawberry honey cream. Decorate with extra strawberry slices if desired.
Extra Tips
- For best results, chill the bowl and beaters before whipping the cream to achieve a better consistency. Also, don't overmix the cream once the strawberries are folded in to maintain its fluffy texture.
Nutritional Breakdown (Per Serving)
- Calories: 300 kcal
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 150mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 3g