Indulge in a delightful culinary adventure with these adorable Mini Strawberry Heart-Shaped Cakes, a perfect treat for any occasion. Featuring a combination of recipes that cater to various dietary preferences, this collection offers something for everyone. From classic to gluten-free and vegan options, these heart-shaped cakes are sure to steal your heart. Each recipe is meticulously crafted with detailed instructions, ensuring that bakers of all skill levels can achieve delightful results. Whether you're a seasoned baker or just starting, these recipes will guide you through the process of creating these charming and delicious treats. With step-by-step instructions and helpful tips, you'll be able to impress your loved ones with these delightful Mini Strawberry Heart-Shaped Cakes.
Let's cook with our recipes!
FRESH STRAWBERRY HEART CAKE
Deliciously fresh strawberry cake shaped like a heart and covered in a creamy dreamy strawberry frosting for a festive Valentine's Day dessert!
Provided by Maegan - The BakerMama
Categories Dessert
Time 50m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Line the bottom of one 8-inch round cake pan and one 8-inch square cake pan with a piece of parchment paper cut to fit. Lightly grease and flour both cake pans and set aside.
- Wash the strawberries, remove the stems and cut them into quarters. Place the strawberries in a shallow bowl and mash gently with the back of a fork until all strawberries are mashed and some juices are released. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the eggs, one at a time, and beat until well combined. Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, all but 1 tablespoon of the strawberry gelatin package, baking powder and salt. With the mixer on low speed, alternate adding the flour mixture and the milk, ending with the flour mixture, until well combined and batter is smooth. With the mixer on low, beat in the mashed strawberries and their juices.
- Divide batter evenly between the prepared cake pans. Bake cakes for about 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 20 minutes before running a knife around the edge and turning the cakes out onto a wire rack to cool completely.
- Once cakes are cooled, cut the round cake in half. Place the square cake on a large cake stand or platter so that it look like a diamond when you're looking at it. Place the half circle cakes on the top flat sides of the diamond to create a heart shape. See step-by-step images.
- To make the frosting beat the butter and cream cheese in the bowl of an electric mixer until smooth. Add the remaining 1 tablespoon strawberry gelatin and powdered sugar and mix on low speed until just combined. Turn the mixer to medium-high speed and beat frosting until fluffy. Add additional powdered sugar if frosting is too thin to spread.
- Spread frosting evenly over the top and sides of the cake. Cut and serve. Store in the refrigerator.
LITTLE MINI STRAWBERRY HEART-SHAPED CAKES
Beautiful little cakes that are the perfect dessert for Valentine's Day, Mother's Day, Anniversaries or any special occaision, brunch or afternoon tea! Very easy to make, too.
Provided by Kelly Williams
Categories Cakes
Time 1h
Number Of Ingredients 17
Steps:
- 1. Crush 1/2 cup of the strawberries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into strawberry sauce. Cook, and stir until thick and clear. Cool slightly; pour over remaining sliced strawberries. Cool to room temperature and use as cake filling for heart shaped cakes. Preheat oven to 325 degrees. Grease and flour two 8 or 9-inch round cake pans OR alternately spray pans with non-stick baking spray with flour, then line bottom of pans with parchment paper and spray paper also. Combine all cake ingredients in bowl of an electric mixer and beat for thirty seconds on low speed, then beat two minutes on medium speed. Divide batter evenly between prepared pans. Bake in preheated oven for 25 to 30 minutes, until a cake tester inserted in center comes out clean. Place cake pans on cooling racks. Let cool in pans for 10 to 15 minutes. Remove cakes from pans (remove parchment paper, if used) and let cakes cool completely before filling with strawberries and sauce. Once cakes have cooled completely, using a 2 1/2-inch to 3-inch heart shaped cookie cutter, cut out heart shaped slices of cake from both cake layers. Spread strawberries with sauce on one side of each heart shaped cake, then sandwich with another heart shaped cake. Repeat with remaining heart shaped cakes. Place cakes on serving plates. Heavily dust tops of cakes with confectioners' sugar and place edible flower or sliced stawberry on each cake for garnish, if desired. Serve cakes with whipped cream, Cool Whip or Redi-Whip . Store any uneaten cakes in the refrigerator, wrapped tightly in plastic wrap. Note: You may have extra strawberries and sauce left over. Store in refrigerator for another use.
HEART-SHAPED CHOCOLATE STRAWBERRY CAKE
The easiest (and most delicious) way to say I love you this Valentine's Day!
Provided by Stephanie Wise
Categories Dessert
Time 1h25m
Yield 14
Number Of Ingredients 11
Steps:
- Heat oven to 350°F for shiny metal pan or 325°F for dark, nonstick or glass pan. Grease and flour bottoms and sides of 2 heart-shaped pans (or two 9-inch round cake pans or three 8-inch round cake pans).
- Prepare cake ingredients as directed on cake mix box. Divide batter evenly among prepared pans. Bake 25 to 35 minutes until toothpick inserted in center of cakes comes out clean. Cool cakes 10 minutes in pans, then carefully remove from pans and cool completely on cooling rack, about 1 hour.
- Meanwhile, in blender or food processor, blend strawberries and lemon juice until fully pureed. Pour puree into small saucepan. Bring mixture to simmer over medium heat and cook, stirring constantly, 10 to 15 minutes until mixture reduces to about 1/4 to ? cup. Cool completely to room temperature.
- In large bowl or bowl of stand mixer, beat butter and strawberry mixture 1 to 2 minutes on medium speed until smooth and creamy. Beat in powdered sugar on medium speed 1 cup at a time, beating well after each addition until mixture is smooth. Add milk and vanilla; stir to combine. Increase speed to high and beat 1 minute more until frosting is creamy and fluffy.
- Place 1 cake layer on serving plate. Frost top with generous amount of frosting. Top with remaining cake layer; frost top and sides with remaining frosting. Decorate with chocolate-covered strawberries, if desired. Store leftovers tightly covered in refrigerator up to 3 days.
- *To make chocolate-covered strawberries, melt 1/2 cup semisweet chocolate chips and 1 tablespoon vegetable oil in small saucepan over low heat, stirring constantly until smooth. Dip strawberries halfway into chocolate mixture, then transfer to wax paper or parchment paper-lined baking sheet. Chill in refrigerator 30 minutes to set.
Nutrition Facts : ServingSize 1 Serving
MINI STRAWBERRY PRINCESS CAKES
These are mini versions of the classic Swedish Princess Cake. I grew up eating these at IKEA and have always been in love with the colorful chewy marzipan shells!
Provided by Molly Yeh
Categories dessert
Time 3h5m
Yield 15 servings
Number Of Ingredients 21
Steps:
- For the princess cakes: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease a quarter-sheet pan and line with parchment paper. Set aside.
- In a medium bowl, whisk together the flours, salt, baking powder and baking soda.
- In a separate large bowl, use an electric or stand mixer to beat the butter with the granulated sugar until light and fluffy, 3 to 5 minutes. Add the egg, vanilla and almond extract and beat well. Add a third of the dry ingredients to the butter mixture and mix until just combined. Add a third of the buttermilk. Repeat with another third of each, and then the final third, mixing until just combined.
- Spread the batter out evenly in the quarter-sheet pan and bake until a toothpick inserted in the center comes out clean. Begin checking for doneness at 18 minutes.
- Let the cake cool fully in the pan (the cake can be made in advance and frozen).
- For the whipped cream: In a large bowl or the bowl of a stand mixer, combine the heavy cream, powdered sugar and salt. Beat to stiff peaks. Spoon the whipped cream into a large pastry bag fitted with a large round tip. Refrigerate until ready to use.
- Use a 2-inch biscuit cutter to cut the cake into 15 circles. Spread the top of each cake circle with a thin layer of jam. Top each with a small mound of whipped cream.
- Freeze the cakes for 1 hour while you prepare the marzipan.
- For the marzipan: Separate the marzipan into a 12-ounce ball and two 3-ounce balls.
- Knead purple food coloring into the 12-ounce ball until the desired color is reached. Wrap in plastic to keep from drying out.
- Knead dusty rose food coloring into a 3-ounce ball until the desired color is reached. Wrap in plastic. Knead the cypress or moss food coloring into the final 3-ounce ball until the desired color is reached. Again, wrap in plastic until ready to use.
- In a small mixing bowl, mix together the strawberry jam and 1 tablespoon
- water until thoroughly combined. Set aside.
- Roll the purple marzipan out to 1/8-inch thick, dusting with powdered sugar as necessary to prevent sticking. Cut out fifteen 4-inch circles, stacking them with a piece of parchment paper between each one to keep from sticking. Wrap in plastic while you make the roses and leaves.
- To make the pink roses: Pinch off a small piece of dusty rose marzipan and make little flat snakes. Then coil them to form a rose. Repeat to make 15 roses.
- To make the leaves: Pinch off a small piece of green marzipan and form into an oval leaf. Repeat to make 30 leaves. Adhere two leaves to each rose using the thinned jam as glue.
- To assemble the cakes: Remove the cakes from the freezer. Using a pastry brush, lightly brush each purple circle with the thinned jam. Place the circle, jam-side-down, over a cake to cover and gently press all around until the cake is completely covered. Set aside and repeat with the remaining circles until all the cakes are covered. Top each cake with a rose.
- Serve immediately or refrigerate for up to a day or two until serving. Enjoy!
HEART-SHAPED STRAWBERRY SHORTCAKES
This is a great recipe that is fun to make and tastes great! It's a great family fun recipe to make with your kids and even a romantic dessert to enjoy with your loved one.
Provided by Mindele
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Sift the self-rising flour, 1/3 cup of sugar, and cinnamon in a large mixing bowl. Mix in the cold butter pieces, and chop the butter into the flour mixture with a pastry cutter until the mixture looks like crumbs. In a separate bowl, whisk the egg and whipped cream together, and pour into the bowl containing the flour mixture; add milk and vanilla extract. Stir to make a dough.
- Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Spread the dough onto the prepared baking sheet. Sprinkle with 2 tablespoons of sugar.
- Bake in the preheated oven until golden brown, about 20 minutes; allow the cake to cool completely. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. It helps to wiggle the cutter slightly while cutting. Remove cut-outs carefully to avoid breaking.
- Mix strawberries with 3 tablespoons of sugar in a bowl; place a shortcake heart on a plate, and top with sweetened strawberries, then spoon about 2 tablespoons of whipped cream on the berries. Top with another heart-shaped shortcake and serve.
Nutrition Facts : Calories 838 calories, Carbohydrate 66.2 g, Cholesterol 212.7 mg, Fat 60.7 g, Fiber 3.5 g, Protein 9 g, SaturatedFat 37.5 g, Sodium 942.9 mg, Sugar 20.7 g
STRAWBERRY HEART CAKE
My granddaughter, Leslie, was born on Valentine's Day, so every year I bake up this special strawberry heart-shaped cake for her. We love the berries folded right into the batter. It's a convenient way to whip up a delightful dessert since it starts with a boxed mix.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. , Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20x15-in. covered board. Cut round cake in half. , Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired.
Nutrition Facts : Calories 430 calories, Fat 15g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use fresh, ripe strawberries for the best flavor.
- If you don't have heart-shaped cookie cutters, you can use any other shape you like.
- Be careful not to overmix the batter, as this can make the cakes tough.
- Bake the cakes until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting them.
- If you don't have a piping bag, you can use a plastic bag with the corner snipped off.
- Be creative with your frosting! You can use different colors and flavors to create a variety of fun and festive cakes.
Conclusion:
These little strawberry heart cakes are the perfect way to show your loved ones how much you care. They're easy to make and absolutely delicious. So next time you're looking for a special treat, give these cakes a try. You won't be disappointed!
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