Strawberry Heart Cake Cuteness
Got a heart-shape cake pan? If so, you can easily make this strawberry heart cake! The cake is a single layer strawberry cake with piped strawberry buttercream and chocolate chips for seeds. This cake is perfect for summer birthdays, for a FRUIT PARTY!? or, of course, a twist on a Valentine’s Day heart cake. I made this fruit-powered cake in my cake book, but I love to make it again and again, because it’s both easy and too cute!
How to make this strawberry heart cake
While this recipe is plant-based, if you prefer to use dairy-based ingredients, just find your favourite cake recipe and use this strawberry buttercream recipe! You will need a heart shaped cake pan, a piping bag fitted with an open star tip of your choice (I like to use Wilton #4B or #1M), gel colouring in your choice of pink, and vegan chocolate chips. Many dark chocolate chips or even semi-sweet chips are dairy-free, so read the ingredients on your usual chocolate chip choices and you may be surprised to find they’re accidentally vegan! For the strawberry stem, use sturdy green craft paper, scissors, tape and a wooden BBQ skewer to insert into the cake.
You may also want to add food colouring to the cake batter as the strawberry pureé colour is not as vibrant – but this is optional! I’ve used purple or pink gel food colouring for this, but you can also leave it out entirely.
Strawberry Heart Cake
- 1 heart-shaped cake pan Mine is 9 inch from Wilton Cakes
- 1 piping bag with open star tip I used Wilton 4B or 1M
For The Strawberry Cake
- 1 1/2 cups cake flour, 195 grams
- 1 1/2 cups freeze dried strawberries, powdered, 50 grams
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 cups ripe strawberries, pureéd, 150 grams
- 1/2 cup vegetable oil, 125 ml
- 1 cup granulated white sugar, 200 grams
- 5 tbsp aqua faba, 75 ml
- 1 tsp pink gel coloring, optional
For The Strawberry Buttercream
- 2 cups plant-based butter, 454 grams, brick form
- 4 cups icing sugar, 420 grams
- 2 tsp pure vanilla extract
- 1/4 cup freeze dried strawberries, powdered, 10 grams approx
- 1/8 tsp pink gel colouring
For The Decoration
- 1/2 cup white or dark chocolate chips, vegan
Make The Cake
- Preheat the oven to 350 / 175 degrees. Spritz your heart shaped cake pan with vegetable oil and line with parchment paper cut to size.
- In a medium bowl, whisk together the cake flour, powdered freeze dried raspberries, baking powder, baking soda and salt.
- In a medium bowl, whisk together the the pureéd strawberry liquid, vegetable oil, sugar, aqua faba and pink food colouring to combine.
- Add the dry ingredients to the wet ingredients, mixing gently to combine, about one minute, until incorporated and a smooth batter forms.
- Pour the batter into the prepared cake pan. Place in the center rack of the oven and bake for 25-28 minutes, until lightly browned and a toothpick inserted into the center of the cake comes out with only moist crumbs.
- Let cool completely in pan on wire rack before frosting!
Make The Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric beater, beat the butter, icing sugar, vanilla, powdered freeze dried strawberries and pink gel colouring on low speed to combine. Increase to high speed and beat until doubled in volume, about two minutes.
- Using a small offset spatula, frost the entire cake with a layer of buttercream, smoothing to create an even surface. Don't worry if it's not perfect, as the entire cake will be piped with drop stars!
- Fill a piping bag fitted with an open star tip with the pink buttercream. Pipe the entire cake with drop stars.
Decorate The Cake
- Place chocolate chips evenly on top of the cake to resemble strawberry seeds.
- Using scissors, cut out the green craft paper to form a strawberry stem shape. Tape the stem to the wooden BBQ skewer and insert into the top of the cake! Try not to touch the paper too closely the buttercream as it may get greasy.
- Cake will be the most fresh eaten within a day of making; if not serving right away, insert the strawberry stem just before serving. Store cake in the fridge, covered, for up to three days. Bring to room temperature before serving!
More Fruit Themed Cakes For You:
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Happy fruit-caking, cake pals! xo Lyndsay