little mini strawberry heart-shaped cakes
(1 rating)
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.
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
40 Min
Ingredients For little mini strawberry heart-shaped cakes
- FOR CAKES:
-
1 boxyellow cake mix (18.25 oz.)
-
1 cupsour cream
-
4eggs, beaten
-
1/3 cupvegetable oil
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1/4 cupwater
- FOR FILLING:
-
2 1/2 cupsfresh strawberries diced into small pieces
-
1/4 cupsugar
-
1/2 cupwater
-
2 tsp.cornstarch
- GARNISH:
-
powdered sugar
-
fresh sliced strawberries, optional
-
edible flowers, optional
- SERVE WITH:
-
whipped cream, cool whip or redi-whip
How To Make little mini strawberry heart-shaped cakes
-
1Crush 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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