Mini Heart Cake with Strawberry Buttercream

Name: Mini Heart Cake with Strawberry Buttercream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6.0
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; 1/4 cup milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup fresh strawberries, pureed; 1 tsp vanilla extract; 1-2 tbsp heavy cream (optional)

Highlighted under: Soft Collection

I love making special treats that bring joy to my family, and this Mini Heart Cake with Strawberry Buttercream is one of my favorites! The moist cake is not only adorable but also packed with the sweet, tangy flavor of fresh strawberries. I enjoy the appeal of these mini cakes for celebrations or just as a surprise dessert for my loved ones. It’s a delightful way to indulge while sharing the love through delicious, heart-shaped serving.

Created by

Briony Ashcroft

Last updated on 2026-01-13T01:21:34.922Z

When I first tried making a heart-shaped cake, I didn't expect it to be such a charming and heartfelt gift. The combination of light sponge and creamy strawberry buttercream captured everyone's attention during my last family gathering. I learned that using fresh strawberries in the frosting not only adds beautiful color but a refreshing flavor that perfectly balances the sweetness of the cake.

This cake has become a staple for birthdays and Valentine's Day. One tip I found helpful is to chill the buttercream before frosting to achieve that perfect spreadability. It makes layering, decorating, and serving much easier, ensuring the cake stays beautiful!

        Why You'll Love This Recipe
        Adorable heart shape perfect for celebrations or gifts
Delicious strawberry buttercream bursting with fresh flavor
Moist cake that pairs brilliantly with the creamy frosting

      

Baking Tips for Perfect Mini Heart Cakes

When baking the mini heart cakes, it's essential to monitor your oven temperature closely. Variations can lead to unevenly baked cakes, so I recommend using an oven thermometer for accuracy. When the cakes are done, they should be golden around the edges and spring back when lightly pressed. Allowing them to cool briefly in the pan helps retain moisture before transferring to a wire rack, where they should cool completely before frosting.

If you're using a darker pan for baking, reduce the baking time slightly as darker surfaces absorb more heat. Keep an eye on the cakes starting at the 18-minute mark. If your cakes develop a dome shape, gently press them to even them out after a few minutes of cooling. This allows for a flat frosting surface, giving your mini heart cake a polished appearance.

Choosing the Right Strawberries

The quality of your strawberries greatly impacts the flavor of the buttercream. I recommend using fresh, ripe strawberries as they provide a robust taste and natural sweetness. When pureeing, remove the green tops and wash them thoroughly. You can also freeze leftover strawberries for future baking, just remember to adjust the sugar in your buttercream if they are sweeter than fresh ones.

For a vibrant color, choose strawberries that are deep red; they not only look appealing but also enhance the frosting’s visual charm. If strawberries are out of season, frozen strawberries work as a suitable substitute, but make sure to drain any excess liquid after thawing to maintain the right buttercream consistency.

Ingredients

Gather together all the delightful ingredients to make your Mini Heart Cake!

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
1/4 cup milk

Strawberry Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup fresh strawberries, pureed
1 tsp vanilla extract
1-2 tbsp heavy cream (optional)

Now that you have all the ingredients ready, it’s time to bake!

Instructions

Follow these simple steps to create your charming 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 fluffy. Add the eggs one at a time, followed by the vanilla extract. Mix until well combined. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, until a smooth batter forms.

Bake the Cakes

Grease your heart-shaped cake pans and pour the batter evenly into them. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Make the Strawberry Buttercream

In a separate bowl, beat the softened butter until smooth. Gradually add the powdered sugar while mixing until combined. Pour in the pureed strawberries and vanilla extract, and continue beating until the frosting is light and fluffy. If the buttercream is too thick, add heavy cream one tablespoon at a time until the desired consistency is achieved.

Assemble and Frost the Cake

Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of strawberry buttercream on top. Place the second layer on top and frost the entire cake with the remaining buttercream. Decorate with slices of fresh strawberries, if desired.

Enjoy this delightful Mini Heart Cake that’s perfect for sharing!

Pro Tips

For a more intense strawberry flavor, you can also fold in small pieces of fresh strawberries into the buttercream.

Storing and Serving

Once assembled, this mini heart cake can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. If you've decorated it with fresh strawberries, consume it within a day to ensure they remain fresh and appealing. If making ahead, store the cakes without frosting to preserve their texture until you're ready to serve.

For an impressive presentation, you could serve slices of the mini heart cake paired with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of temperatures and textures adds a delightful element to your dessert experience, making it even more special for celebrations.

Variations and Customizations

Feel free to experiment with the flavors in the batter. For a chocolate version, replace 1/4 cup of all-purpose flour with cocoa powder. You can also switch out strawberries for other berries, like raspberries or blueberries, ensuring the puree content stays similar for proper frosting consistency and flavor balance.

Another fun customization is to add a dash of lemon zest to the buttercream for a tangy twist that complements the sweetness of the strawberries. Additionally, consider layering in some mini chocolate chips within the cake for a rich contrast. These small touches make the cake even more delightful and personalized.

Questions About Recipes

→ Can I use frozen strawberries for the buttercream?

Yes, but make sure to thaw and drain excess moisture before pureeing them.

→ How do I store the cake?

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

→ Can I make the cake ahead of time?

Absolutely! You can bake the cakes a day in advance and frost them just before serving.

→ What variations can I try with this recipe?

You can substitute the strawberries with other fruits like raspberries or blueberries for different flavors.