Mini Chocolate Covered Strawberry Heart Cakes Recipe
Delightful mini heart-shaped cakes made from a boxed strawberry cake mix, filled with a creamy vanilla butter filling and topped with a rich chocolate ganache. Perfectly festive and easy to make, these chocolate covered strawberry heart cakes offer a luscious combination of flavors and textures in a charming bite-sized treat.
- Prep Time: 01 hrs. 00 mins.
- Cook Time: 00 hrs. 20 mins.
- Total Time: 01 hrs. 20 mins.
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cream Filling
- 5 tablespoons all-purpose flour
- 1 cup milk (any fat content)
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter, room temperature
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
Cake
- 1 box strawberry cake mix (any brand), plus ingredients required to make cake mix (typically eggs, oil, and water)
- Cooking spray for pan
- Parchment paper
Chocolate Ganache Topping
- 1 cup heavy cream
- 8–10 ounces semi-sweet chocolate chips
Garnish
- Fresh strawberries, sliced (optional)
Instructions
- Prepare Cream Filling Base: In a small saucepan, whisk together 5 tablespoons flour and 1 cup milk. Heat over medium heat, stirring frequently, until mixture thickens significantly—almost to the point where a spoon leaves a clear trail. Remove from heat and transfer to a small bowl. Chill in refrigerator until completely cool.
- Bake the Cake: Preheat oven to temperature directed on strawberry cake mix box. Spray an 18″ x 13″ half-sheet pan with cooking spray and line the bottom with parchment paper. Prepare the cake batter according to package instructions. Pour batter into prepared pan and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan.
- Cut Heart Shapes: Once cooled, run a knife around pan edges and invert cake onto a large cutting board or parchment paper. Remove the bottom parchment carefully. Using a 3-inch wide heart-shaped cookie cutter, cut out approximately 26 heart-shaped cakes. Set aside on a wire rack. Reserve scraps for other uses like trifles.
- Finish Cream Filling: In a stand mixer bowl, combine room temperature butter, vanilla extract, kosher salt, and granulated sugar. Beat on medium-high speed for about 5 minutes until mostly smooth and sugar is well incorporated. Add the cooled flour-milk mixture and beat until the filling is fluffy and smooth, resembling whipped cream. Transfer filling to a piping bag or plastic bag with a corner snipped for easy application.
- Assemble Cake Sandwiches: Line a large sheet pan with foil, parchment, or wax paper. Place half of the heart-shaped cakes spaced apart on the pan. Pipe a generous amount of cream filling on each heart, then top with another heart to form a sandwich. Refrigerate while preparing the chocolate ganache.
- Make Chocolate Ganache Topping: Warm the heavy cream in the microwave for 1 to 1 ½ minutes until hot but not boiling. Place chocolate chips in a medium bowl and pour the warm cream over them. Let sit for 1-2 minutes to soften the chocolate, then whisk until smooth, thick, and syrupy.
- Finish and Garnish: Remove assembled cakes from the refrigerator. Spoon the chocolate ganache over each cake, allowing it to drip down the sides. Garnish with fresh sliced strawberries if desired. Return cakes to refrigerator to let the chocolate topping set completely.
- Storage: Store any leftover cakes covered in the refrigerator for freshness.
Notes
- Make sure the flour-milk mixture for the filling is completely cooled before mixing with butter to prevent curdling.
- You can save leftover cream filling for cupcakes or other cake projects.
- Heart-shaped cutter size is 3 inches at the widest part; adjust to yield more or fewer cakes as needed.
- Use fresh strawberries as garnish just before serving to ensure vibrant color and freshness.
- Cake scraps can be repurposed in trifles or as crumbs for other desserts.
