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.
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
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.
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!
TINY STRAWBERRY SHORTCAKES
The cream biscuits for these miniature desserts are super easy to make. We love how the strawberry jam gives the fresh fruit an extra pop.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 30 mini shortcakes
Number Of Ingredients 10
Steps:
- Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
- Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
- Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)
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 @WildfloursCottageKitchen
Categories Cakes
Number Of Ingredients 17
Steps:
- 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.
MINI HEART-SHAPED CAKE
This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes six 4-inch heart-shaped cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees with rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
- In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
- Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
- In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
- Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
- Cook cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
- Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up. Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
- Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
- Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.
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
More about "little mini strawberry heart shaped cakes recipes"
MINI STRAWBERRY HEART CAKES WITH GREEK YOGURT FROSTING
From holleygrainger.com
5/5 Total Time 20 minsEstimated Reading Time 4 mins
- To make frosting: Place a coffee filter in each of two small sieves. Place each sieve over a bowl.
- Pour 5.3 ounces yogurt into each filter, spreading the yogurt so it reaches about 1⁄4 inch from the edges of the coffee filters.
- Once drained, spoon the yogurt into a large bowl. Add powdered sugar, and a few drops of red food coloring. Whisk together until smooth. If the icing isn’t pink enough for your preference, just continue adding the food coloring a little bit at a time and whisk to combine until the perfect color is reached!
VICTORIA SPONGE MINI HEART CAKES RECIPE FOR …
From sweet2eatbaking.com
MINI CHOCOLATE COVERED STRAWBERRY HEART CAKES - RENEE'S …
From reneeskitchenadventures.com
THE BEST RECIPE FOR HEART-SHAPED STRAWBERRY SHORTCAKE
From simplybetterliving.sharpusa.com
MINI HEART-SHAPED CAKES - THE BAKERMAMA
From thebakermama.com
STRAWBERRY HEART MINI CAKES | WILTON
From wilton.com
Servings 8Category Learn
MINI STRAWBERRY HEART PIES - PUMPKIN 'N SPICE
From pumpkinnspice.com
MINI STRAWBERRY SPONGE CAKES - TEATIME MAGAZINE
From teatimemagazine.com
MINI HEART-SHAPED CHOCOLATE CAKE BITES - CURRYANDVANILLA
From curryandvanilla.com
MINI HEART-SHAPED RASPBERRY CAKES RECIPE | EAT SMARTER USA
From eatsmarter.com
MINI SIX-INCH STRAWBERRY CAKE - THE EMOTIONAL BAKER
From theemotionalbaker.com
LITTLE MINI STRAWBERRY HEART-SHAPED CAKES | DESSERTS, TEA TIME …
From pinterest.com.au
10 BEST MINI STRAWBERRY CAKES RECIPES - YUMMLY
From yummly.com
MINI STRAWBERRY CAKE - THE LITTLEST CRUMB
From thelittlestcrumb.com
MINI STRAWBERRY HEART HAND PIES - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
VALENTINE'S MINI CAKES WITH LEMON GLAZE | A WELL-SEASONED …
From seasonedkitchen.com
MINI STRAWBERRY SHEET CAKE - A COZY KITCHEN
From acozykitchen.com
MINI HEART SHAPED CAKES - FOOD CORNER
From foodcnr.com
LITTLE MINI STRAWBERRY HEART-SHAPED CAKES | RECIPE | HEART SHAPED …
From pinterest.ca
MINI HEART SHAPED CAKES | HOW TO DECORATE CAKES - RECIPES
From graysthroughlife.com
MINI STRAWBERRY HEART CAKES WITH GREEK YOGURT FROSTING
From pinterest.ca
MINI CONVERSATION HEART CAKES RECIPE - TODAY.COM
From today.com
THESE STRAWBERRY MINI-CAKES ARE PERFECT PARTY FOOD
From nytimes.com
MINI STRAWBERRY HEART PIES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
HEART-SHAPED STRAWBERRY SHORTCAKES - HANDMADE CHARLOTTE
From handmadecharlotte.com
STRAWBERRY HEART CAKE - BAKING MAD
From bakingmad.com
HEART-SHAPED CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
From hiddenponies.com
MINI STRAWBERRY BREAKFAST CAKE - BAKING MISCHIEF
From bakingmischief.com
STRAWBERRY HEART MINI CHEESECAKES - THE HAPPIER HOMEMAKER
From thehappierhomemaker.com
HEART-SHAPED CHOCOLATE STRAWBERRY CAKE - GIRL VERSUS DOUGH
From girlversusdough.com
MINI STRAWBERRY CAKE POTS, QUICK & EASY - THE GRUMPY OLIVE
From thegrumpyolive.com
STRAWBERRY HEART MINI CHEESECAKES | IMPERIAL SUGAR - RECIPES
From imperialsugar.com
MY MELODY MINI STRAWBERRY ALMOND POUND CAKES | SANRIO
From sanrio.com
HEART-SHAPED CAKES INSPIRED BY LITTLE HOUSE ON THE PRAIRIE
From littlehouseontheprairie.com
STRAWBERRY HEART CAKE RECIPE - HOW TO MAKE VALENTINE'S DAY EASY …
From thehealthycookingblog.com
LITTLE MINI STRAWBERRY HEART-SHAPED CAKES | RECIPE | DESSERTS, …
From pinterest.co.uk
MINI HEART-SHAPED CHOCOLATE CAKES WITH RASPBERRY WHIPPED CREAM
From cookienameddesire.com
MINI HEART-SHAPED CAKES RECIPE | EAT SMARTER USA
From eatsmarter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love