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Mini Strawberry Heart Cakes

Prep Time 45 minutes
Cook Time 20 minutes
Chill and Assemble 1 hour 30 minutes
Total Time 3 hours
Servings: 6 3-inch heart cakes
Course: Dessert
Cuisine: American

Ingredients
  

Strawberry Purée (for Cake + Sauce)
  • 275 g about 2 cups chopped fresh strawberries, hulled
Strawberry Cake
  • 2 cups 240 g cake flour
  • 1½ tsp 6 g baking powder
  • ¼ tsp 1 g baking soda
  • ½ tsp 3 g fine salt
  • 1½ tbsp 12 g freeze-dried strawberry powder
  • ¾ cup 150 g granulated sugar
  • ¼ cup 60 ml / 50 g neutral oil
  • 2 large eggs about 100 g without shells, room temperature
  • ½ cup 120 ml buttermilk, room temperature
  • ¼ cup 60 g sour cream, room temperature
  • 1½ tsp 7 ml vanilla extract
  • 80 g ⅓ cup strained strawberry purée
Gooey Strawberry Filling
  • ¾ cup 115 g strawberries (fresh or frozen)
  • 2 tbsp 25 g granulated sugar
  • Pinch salt
  • ¼ tsp 1 ml lemon juice
Strawberry Buttercream (Dam Only)
  • ½ cup 115 g unsalted butter, very soft
  • 100 g ¾ cup + 1 tbsp powdered sugar
  • 2 tbsp 16 g freeze-dried strawberry powder
  • Pinch salt
  • 1 tsp 5 ml vanilla extract
Strawberry Sauce (Top Drizzle)
  • 120 –135 g ½–⅔ cup strained strawberry purée
  • 2 –3 tsp 8–12 g granulated sugar, to taste
  • Pinch salt
  • ½ tsp 1.5 g cornstarch
  • 1 tsp 5 ml water
  • Optional: ¼ tsp 1 ml lemon juice
Pink Coating
  • 24 –28 oz 680–795 g white compound melting wafers
  • 2½ –3 tbsp 35–42 g Crisco
  • Pink gel food coloring

Equipment

  • Digital kitchen scale for accuracy
  • Blender or food processor
  • Super-fine mesh strainer
  • 2 mixing bowls
  • Whisk
  • Ruber spatula
  • 9x13 jelly roll pan
  • Parchment paper
  • Offset spatula
  • 3-inch metal heart cookie cuter
  • Serrated knife
  • Piping bag or small zip-top bag
  • Small saucepan-
  • Deep heat-safe bowl or 4-cup glass measuring cup ideal for dipping heart cakes
  • Cooling rack

Method
 

Make the Strawberry Purée
  1. Add 275 g fresh strawberries to a blender and blend until completely smooth.
  2. Strain the purée through a super-fine mesh strainer, pressing with a spatula to remove seeds and pulp.
  3. Measure out 80 g strained strawberry purée for the cake batter.
  4. Reserve 120–135 g strained strawberry purée for the strawberry sauce.
Bake the Strawberry Cake
  1. Preheat the oven to 325°F (165°C). Line a 9×13 jelly roll pan with parchment paper.
  2. In a medium bowl, whisk together all the dry ingredients:
  3. 2 cups (240 g) cake flour, 1½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt, and 1½ tbsp freeze-dried strawberry powder.
  4. In a separate large bowl, whisk ¾ cup (150 g) sugar and ¼ cup (50 g) oil until glossy.
  5. Whisk in 2 eggs, one at a time, mixing well after each addition.
  6. Whisk in ¼ cup (60 g) sour cream, 1½ tsp vanilla, and 80 g strawberry purée until smooth.
  7. Set aside the ½ cup (120 ml) buttermilk.
  8. Add half of the dry ingredients to the wet mixture and gently mix until just combined.
  9. Add all of the buttermilk and mix gently.
  10. Add the remaining dry ingredients and fold just until smooth, being careful not to overmix.
  11. Spread the batter evenly in the prepared pan and tap the pan firmly on the counter 2–3 times to level.
  12. Bake for 18–22 minutes, until the top is matte and the center springs back when lightly pressed.
  13. Cool completely, then chill the cake for at least 1 hour before cutting.
Make the Gooey Strawberry Filling
  1. In a small saucepan, combine ¾ cup (115 g) strawberries, 2 tbsp sugar, a pinch of salt, and ¼ tsp lemon juice.
  2. Cook over medium heat until the strawberries are soft and releasing their juices.
  3. Blend until smooth.
  4. Let the filling cool completely before using.
Make the Strawberry Buttercream (Dam Only)
  1. Beat ½ cup (115 g) softened butter until completely smooth.
  2. Add 100 g powdered sugar and beat until fully combined and smooth.
  3. Add 2 tbsp freeze-dried strawberry powder and beat until smooth.
  4. Add a pinch of salt and 1 tsp vanilla, then mix until incorporated.
  5. Transfer buttercream to a piping bag or zip-top bag.
Make the Strawberry Sauce
  1. In a small saucepan, combine 120–135 g strawberry purée, 2–3 tsp sugar, and a pinch of salt.
  2. Stir ½ tsp cornstarch with 1 tsp water, then add to the saucepan.
  3. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
  4. Remove from heat and let cool completely.
Cut, Torte, and Assemble
  1. Use a 3-inch heart cookie cutter to cut hearts from the chilled cake.
  2. Using a serrated knife, carefully slice each heart horizontally in half, creating two thin layers.
  3. Pipe a buttercream dam around the edge of the bottom cake layer using about 1–1½ teaspoons buttercream.
  4. Fill the center with 2½–3 teaspoons strawberry filling.
  5. Top with the second cake layer.
  6. Chill assembled cakes for 30–45 minutes until firm.
Coat the Cakes
  1. In a deep heat-safe bowl or 4-cup glass measuring cup, gently melt 24–28 oz white compound melting wafers.
  2. Stir in 2½–3 tbsp Crisco until smooth and fluid.
  3. Tint with pink gel food coloring.
  4. Dip each chilled cake into the coating, letting excess drip off.
  5. Clean the bottom edge with an offset spatula and place on a rack to set.
Finish
  1. Spoon 1–2 teaspoons strawberry sauce onto the top of each cake.
  2. Allow one controlled drip to fall down the side.
  3. Let the coating fully set before serving.

Notes

Notes & Storage 

  • This recipe intentionally produces extra cake, frosting, and coating beyond the 6 heart cakes.
  • Use the leftover cake and frosting to make cake pops or cake balls, and dip them in the extra coating so nothing goes to waste.
  • You can also cut mini heart cakes from the scraps using a smaller heart cutter and dip them just like the larger cakes.
  • A serrated knife makes it much easier to torte the heart cakes cleanly and evenly.
  • For best results, chill the cake thoroughly before cutting and assembling.

Storage

  • Refrigerator: Store assembled heart cakes in an airtight container in the refrigerator for up to 3 days.
  • Bring to room temperature: For the best texture, let the cakes sit at room temperature for 20–30 minutes before serving so the coating softens slightly.
  • Freezing (uncoated): Uncoated cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before assembling.
  • Cake pops: Cake pops made from leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.