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: 8 servings
Ingredients: 2 large eggs; 1/2 cup sugar; 1/4 cup unsalted butter, melted; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 cup milk; 1 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons honey; 1 cup fresh strawberries, sliced

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I love creating small, delightful desserts, and this Mini Heart Cake with Strawberry Honey Cream has become one of my favorites. The combination of soft sponge cake, fluffy cream, and fresh strawberries adds a special touch to any occasion. It’s perfect for celebrating love on Valentine's Day or simply indulging on a cozy afternoon. The best part is how quick and easy it is to make, which means I can whip it up on a whim and delight my friends and family with a stunning treat.

Created by

Helena Whitby

Last updated on 2026-01-14T07:25:34.557Z

As I was experimenting with cake recipes, I wanted to create something special for a gathering with friends. This Mini Heart Cake came to life when I decided to use strawberries, which are a favorite of mine. The honey cream adds a unique sweetness that balances perfectly with the light texture of the sponge. I learned that using fresh strawberries really elevates the flavor and visual appeal, making it irresistible.

One important tip I discovered during this process is to let the honey cream chill in the fridge before assembling the cake. It enhances the texture and makes it easier to spread. When I finally cut into the cake, the beautiful layers and the rich aroma filled the entire kitchen, creating a moment I'll cherish forever.

        Why You'll Love This Recipe
        Light and fluffy cake that melts in your mouth
Fresh strawberries add a burst of vibrant flavor
Beautiful presentation that impresses at any gathering

      

Understanding the Sponge Cake

The base of this Mini Heart Cake is a light sponge that truly enhances the overall dessert experience. The eggs and sugar should be whisked together until they are fluffy and pale, which typically takes about 3-5 minutes with an electric mixer. This incorporation of air is crucial, as it creates a light texture that will melt in your mouth. If you overmix after adding the flour, the cake can become dense, so fold gently until just combined for that perfect airy bite.

Using unsalted butter provides better control over the cake’s sweetness, allowing the natural flavors of the strawberries and honey cream to shine. If you're looking for a dairy-free option, you could substitute the butter with coconut oil or an appropriate plant-based spread, but make sure to let it cool before adding it to prevent cooking the eggs.

Making the Strawberry Honey Cream

The Strawberry Honey Cream serves as a luscious complement to the sponge cake. When whipping the heavy cream, ensure that both the cream and your mixing bowl are chilled; this can help achieve better volume and stability. Using a chilled bowl, I usually whip until soft peaks form, which takes around 2-3 minutes on high speed. If you desire a sweeter cream, adjust the honey to your taste, keeping in mind that adding too much can affect the cream’s stability.

For variations, consider infusing the cream with a hint of lemon zest or even vanilla extract to enhance the flavor profile. If strawberries are out of season, frozen strawberries can be used; just be sure to thaw and thoroughly drain them to avoid excess moisture. You can also experiment with other fruits, like raspberries or blueberries, for a delightful twist.

Assembly Tips and Variations

When assembling your Mini Heart Cake, be careful while slicing it in half to ensure even layers. I recommend using a serrated knife for a clean cut. If you want a bolder appearance, you might consider brushing the sliced edges with a light syrup made of sugar and water, which will also add extra moisture. This technique not only keeps the cake fresh longer but also enhances the flavor.

This cake can easily be scaled up for larger gatherings. Simply multiply the recipe ingredients as needed and use a larger heart-shaped pan or a standard round cake pan. Just remember to adjust the baking time; it may take an additional 5-10 minutes for larger cakes. For a unique touch, you could layer different types of fruit between the cake layers, such as banana slices or a mix of berries.

Ingredients

Gather the following ingredients to get started on your Mini Heart Cake:

For the Sponge Cake:

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

For the Strawberry Honey Cream:

1 cup heavy cream
2 tablespoons honey
1 cup fresh strawberries, sliced

Make sure to prepare your ingredients ahead of time for a smooth baking experience.

Instructions

Follow these steps to create your Mini Heart Cake:

Preheat oven

Preheat your oven to 350°F (175°C) and grease a heart-shaped cake pan.

Mix the batter

In a bowl, whisk together the eggs and sugar until fluffy. Add the melted butter, milk, and vanilla extract, mixing well. Sift in the flour and baking powder, then fold until just combined.

Bake the cake

Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the cream

In a separate bowl, whip the heavy cream and honey until soft peaks form. Chill the cream in the refrigerator for about 10 minutes.

Assemble the cake

Once the cake is cool, slice it in half horizontally. Spread a layer of honey cream on the bottom half and top with sliced strawberries. Place the other half on top and cover the entire cake with the remaining honey cream.

Decorate and serve

Garnish with additional strawberries on top, slice, and enjoy your Mini Heart Cake with Strawberry Honey Cream!

Enjoy every bite of this delightful dessert!

Pro Tips

For an extra touch, drizzle some homemade strawberry sauce on top before serving. This not only enhances the flavor but adds an eye-catching presentation that’s sure to impress your guests.

Storage and Make-Ahead Options

This Mini Heart Cake can be prepared in advance, making it a convenient choice for special occasions. You can bake the sponge cake a day ahead, letting it cool completely before storing it wrapped in plastic wrap at room temperature. The honey cream, however, is best made just before serving to retain its fresh taste and texture. If you must make it in advance, keep it refrigerated and whip it gently to restore its fluffiness before use.

If you have leftover cake, store it in an airtight container in the refrigerator for up to 3 days. If you plan to freeze it, wrap the sponge layers tightly in plastic wrap and then place them in a freezer-safe bag. They can last up to 3 months in the freezer. Defrost the layers overnight in the refrigerator when you’re ready to enjoy them again.

Troubleshooting Common Issues

If your sponge cake comes out dense or rubbery, it may be a sign of overmixing or not incorporating enough air into the batter. To prevent this in the future, remember to gently fold in the dry ingredients and mix until just combined. Also, ensure your oven is preheated properly, as an inaccurate temperature can affect baking performance, leading to less-than-ideal texture.

In case your honey cream doesn’t whip well, check that your heavy cream is sufficiently cold, as warmth can prevent it from forming peaks. If it seems too runny, a tablespoon of powdered sugar can help stabilize it, creating a thicker consistency. Always taste and adjust sweeteners, as preferences can vary, especially when pairing with the tartness of strawberries.

Creative Serving Ideas

This Mini Heart Cake is perfect for personalizing with different toppings or sauces. Consider drizzling a strawberry or chocolate sauce over the top before serving for added flair and flavor. Serving it alongside a scoop of vanilla ice cream or a dollop of Greek yogurt can elevate the dessert experience, offering a creamy contrast to the fluffy cake.

For a themed dessert table, you can make individual mini heart cakes in smaller heart molds, perfect for wedding or anniversary celebrations. Decorate with edible flowers or a sprinkle of edible glitter for a festive touch. These creative presentations make it easy to share the love with every little treat!

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture.

→ How do I store the leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I substitute the honey in the cream?

Absolutely! You can use powdered sugar or maple syrup as a substitute if you prefer.

→ Is it possible to make the cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend to make it gluten-free.