Mini Heart Cake with Strawberry Vanilla Cream
Highlighted under: Baking & Desserts
I absolutely love making these Mini Heart Cakes with Strawberry Vanilla Cream! It’s a delightful treat that brings a smile to anyone who sees it. The combination of fluffy vanilla cake and luscious strawberry cream is simply irresistible. Plus, these little beauties are perfect for celebrations or a sweet gesture for someone special. I carefully crafted this recipe to ensure that each bite is a perfect blend of flavors and textures, making my heart skip a beat with each taste. Trust me, you won’t want to miss this one.
Creating this Mini Heart Cake was a delightful experience from start to finish. I started experimenting with different ratios of flour and sugar to achieve a light and fluffy texture. After a few trials, I added a hint of vanilla, which elevated the flavor profile significantly. I love how the sweet and airy cake pairs beautifully with the creamy strawberry filling, making it a showstopper.
To make the strawberry vanilla cream even more special, I chose fresh strawberries and whipped them right into the cream. This method not only enhances the flavor but also gives a lovely pink hue to the filling. It’s this attention to detail that makes the cake truly stand out at gatherings, and I always receive compliments!
Why You'll Love This Recipe
- Irresistible combination of fluffy vanilla cake and fresh strawberries
- Perfectly sized mini cakes for individual servings, great for sharing
- A stunning centerpiece for any celebration or special occasion
Tips for Perfect Mini Heart Cakes
To achieve the best results with your mini heart cakes, be sure you have your ingredients at room temperature. This includes butter and eggs, which blend more smoothly into the batter, resulting in a lighter texture. Softened butter can be recognized by its pliability; if it leaves an imprint when pressed, you're good to go. Additionally, sift your dry ingredients together; this not only helps to combine them evenly but also aerates the flour for a fluffier cake.
When filling your mini heart cake pans, avoid overfilling them; typically, about two-thirds full is ideal. This allows the cakes to rise without spilling over. Keep an eye on the baking time—start checking at the 20-minute mark. Look for a golden color on the edges and a toothpick inserted in the center should come out clean. If the toothpick is still wet, give it another minute or two, but avoid overbaking as this can lead to dryness.
Strawberry Vanilla Cream Notes
For the strawberry vanilla cream, using heavy whipping cream is essential as it whips up to a stable consistency ideal for layering. Keep your mixing bowl and beaters cold; chilling them in the freezer for about 10-15 minutes can make a significant difference in achieving firm peaks. When adding the powdered sugar and vanilla, do so gradually to ensure they incorporate without deflating the cream structure.
Fresh strawberries play a crucial role in the flavor profile of this cream. Choose berries that are ripe and fragrant, which will enhance the overall sweetness and taste of the filling. If fresh strawberries are not available, you can substitute with frozen ones, but be sure to thaw and drain them thoroughly to avoid excess moisture that could water down the cream.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Strawberry Vanilla Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, hulled and chopped
Instructions
Directions
Make the Cake
Preheat the oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans. In a bowl, combine the flour, sugar, baking powder, and salt.
Prepare the Strawberry Vanilla Cream
In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, continuing to whip until firm peaks form. Gently fold in the chopped strawberries until evenly distributed.
Assemble the Cakes
Once the cakes are cooled, carefully remove them from the pans. Cut each cake in half horizontally and spread a layer of strawberry vanilla cream between the layers. Stack the halves and spread additional cream on top.
Enjoy!
Pro Tips
- For an added touch, drizzle some melted chocolate on top of the cakes before serving. This will not only enhance the flavor but also add a decadent presentation.
Storing and Serving Suggestions
These mini heart cakes are best enjoyed fresh, but you can store them for up to 1-2 days in an airtight container in the refrigerator. If you know you’ll be making them ahead of time, consider preparing the cakes a day in advance and whip the cream just before serving; this will maintain the fluffy texture. If the filled cakes are stored for too long, the cream might begin to soften, losing its delightful height and decadence.
When it comes to serving these charming cakes, consider adding a sprinkle of powdered sugar on top for an elegant touch or a drizzle of chocolate sauce for an added flavor contrast. Presenting them on a decorative cake stand can enhance their visual appeal and make them a striking centerpiece at celebrations.
Variations and Dietary Swaps
Feel free to experiment with flavors in both the cake and cream! For a chocolate version, simply replace 1/4 cup of the all-purpose flour with cocoa powder. To make this dessert gluten-free, substitute the all-purpose flour with a high-quality gluten-free blend, ensuring all other ingredients remain compliant for gluten sensitivity. Always check labels on pre-packaged ingredients for hidden gluten.
If you're looking for a dairy-free alternative, use coconut cream whipped similarly to the heavy cream. For the cake, plant-based butter and a milk substitute like almond or oat milk can work effectively without compromising on taste. Customizing the recipe in this way can help cater the sweet treat to different dietary needs while still being satisfying.
Questions About Recipes
→ Can I use frozen strawberries for the cream?
Yes, you can use frozen strawberries, but make sure to thaw and drain any excess liquid before using them in the cream.
→ How long can the cakes be stored?
The cakes can be stored in an airtight container in the fridge for up to 3 days.
→ Can I make the cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them covered until you're ready to assemble them.
→ What other flavors can I use for the cream?
You can substitute strawberries with other fruits like raspberries or blueberries for a different flavor profile.
Mini Heart Cake with Strawberry Vanilla Cream
I absolutely love making these Mini Heart Cakes with Strawberry Vanilla Cream! It’s a delightful treat that brings a smile to anyone who sees it. The combination of fluffy vanilla cake and luscious strawberry cream is simply irresistible. Plus, these little beauties are perfect for celebrations or a sweet gesture for someone special. I carefully crafted this recipe to ensure that each bite is a perfect blend of flavors and textures, making my heart skip a beat with each taste. Trust me, you won’t want to miss this one.
Created by: Imogen Price
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
For the Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Strawberry Vanilla Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, hulled and chopped
How-To Steps
Preheat the oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans. In a bowl, combine the flour, sugar, baking powder, and salt. In another bowl, cream the butter until smooth, then add eggs, vanilla, and milk. Gradually mix in the dry ingredients until combined. Pour the batter into the prepared pans and bake for 20-25 minutes or until a toothpick comes out clean. Let cool.
In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, continuing to whip until firm peaks form. Gently fold in the chopped strawberries until evenly distributed.
Once the cakes are cooled, carefully remove them from the pans. Cut each cake in half horizontally and spread a layer of strawberry vanilla cream between the layers. Stack the halves and spread additional cream on top. Decorate with more strawberries if desired.
Extra Tips
- For an added touch, drizzle some melted chocolate on top of the cakes before serving. This will not only enhance the flavor but also add a decadent presentation.
Nutritional Breakdown (Per Serving)
- Calories: 300 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 160mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g