Little Mini Strawberry Heart-Shaped Cakes

Kelly Williams


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.

pinch tips: How to Cream Butter & Sugar



Makes 6-8 cakes


20 Min


40 Min



1 box
yellow cake mix (18.25 oz.)
1 cup
sour cream
eggs, beaten
1/3 cup
vegetable oil
1/4 cup


2 1/2 cups
fresh strawberries diced into small pieces
1/4 cup
1/2 cup
2 tsp.


powdered sugar
fresh sliced strawberries, optional
edible flowers, optional


whipped cream, cool whip or redi-whip

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes