This strawberry shortcake recipe is perfect for Valentine’s Day. It features heart-shaped cakes that are soft and sweet, layered with fresh strawberries and whipped cream, making it a lovely dessert for that special someone.
This recipe addresses dryness and lack of flavor often found in traditional cakes, ensuring a delightful strawberry dessert perfect for any special occasion.
I know how tricky it can be to find a dessert that’s both beautiful and easy to prepare, especially when you want to impress. This recipe takes the classic elements of shortcake and puts a fun twist on them, addressing the struggle of creating a dessert that looks as good as it tastes.
With just 15 minutes of prep and 25 minutes of baking, you’ll have these charming heart-shaped cakes ready to serve in no time. You can count on this recipe to deliver delightful results, whether you’re a seasoned baker or just starting out.
If you’re interested in other delightful strawberry desserts, check out my Strawberry Shortcake Cake Roll for even more delicious ideas!
Table of contents
Why You Will Love This Recipe
- Light and Fluffy Texture The cakes come out soft and airy, thanks to the eggs and sour cream. This creates a delightful contrast with the juicy strawberries, making each bite feel special.
- Seasonal Delight This strawberry shortcake captures the essence of Valentine’s Day with its festive heart shape. It’s a fun way to celebrate love, making it an ideal treat for any romantic occasion.
- Fresh Strawberry Flavor Using ripe, fresh strawberries gives your cake a vibrant, fruity taste that shines through the cream. Their sweetness pairs wonderfully with the light texture of the cake for a refreshing experience.
- Make Ahead Convenience You can bake the cakes a day in advance, making it easy to assemble the shortcakes when you’re ready. This saves time and lets you focus on enjoying the moment with your loved ones.
Heart Shaped Strawberry Shortcake
- Prep Time: 15 minutes
- Cool Time: None
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 individual cakes 1x
- Category: dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious heart-shaped strawberry shortcakes perfect for Valentine’s Day.
Ingredients
- 1½ cups (190g) all-purpose flour, preferably unbleached
- ½ teaspoon baking powder, fresh
- 1 teaspoon salt
- 1 cup (227g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (120ml) sour cream or Greek yogurt
- 2 tablespoons (30ml) pure vanilla extract
- Fresh strawberries, ripe and sliced, quantity to taste
- Whipped cream for topping, prepared from high-fat heavy cream
- Heart-shaped baking pan
- Medium-sized mixing bowl
- Electric mixer or stand mixer
- Cooling rack
- Sharp knife
Instructions
- Step 1: Thoroughly grease your heart-shaped baking pan with butter or cooking spray to prevent sticking and ensure the cakes retain their shape.
- Step 2: Preheat your oven to 350°F (177°C) to provide an even baking environment for the cakes to rise and set properly.
- Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This distributes leavening agents and seasoning throughout the flour.
- Step 4: Using an electric mixer or stand mixer, beat the room-temperature butter until smooth, incorporating air to create a lighter texture in the final cake.
- Step 5: Slowly add the granulated sugar to the creamed butter while mixing on medium speed. Continue until the mixture is light in color and fluffy in texture.
- Step 6: Add the eggs individually, mixing on medium speed after each addition until fully incorporated. This process ensures a uniform batter and supports cake structure.
- Step 7: Mix in the sour cream or Greek yogurt along with the vanilla extract until all ingredients are fully combined, adding moisture and tenderness to the batter.
- Step 8: Slowly add the flour mixture to the wet ingredients, mixing gently on medium speed just until combined. Avoid over-mixing to prevent a dense cake.
- Step 9: Pour the batter carefully into the greased heart-shaped pan until it is about ¾ full. Tap the pan gently on the countertop to level the batter and release air bubbles for even baking.
- Step 10: Place the pan in the preheated oven and bake for 20-25 minutes. Begin testing for doneness at 20 minutes by inserting a toothpick into the center; it should come out clean when the cakes are done.
- Step 11: Allow the cakes to cool in the pan for 5 minutes to firm up, then carefully transfer them to a cooling rack to cool completely.
- Step 12: Once cooled, use a sharp knife to slice each cake horizontally in half for layering. Take care for a clean cut which will improve presentation.
- Step 13: Place the bottom half of each cake onto a serving plate. Layer with sliced fresh strawberries and a generous amount of whipped cream. Gently place the top half of the cake over the filling.
- Step 14: Top each assembled shortcake with additional whipped cream and sliced strawberries. Optional decorative sprinkles can be added as desired for visual appeal.
Notes
- Room Temperature: Store shortcakes in an airtight container at room temperature for up to 2 days, avoiding direct sunlight and heat.
- Refrigeration: Keep shortcakes covered in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap to maintain moisture.
- Freezing: Wrap individual cakes tightly with plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw cakes in the refrigerator before serving.
- Test baking powder freshness by dropping ½ teaspoon into hot water; fizzing indicates it is still active.
- To prevent over-browning, loosely cover cakes with aluminum foil after 15 minutes of baking if the tops brown too quickly.
- If whipped cream fails to hold shape, stabilize it by adding 1 tablespoon of cornstarch before whipping.
- Properly grease the pan with a thin butter or cooking spray layer to prevent sticking.
- Balance overly sweet strawberries by sprinkling with a pinch of salt 10 minutes before serving.
- Reheating is not specifically recommended to preserve cake texture. If desired, warm briefly at low oven temperature (about 275°F/135°C) wrapped loosely in foil to avoid drying.
- Serve heart-shaped strawberry shortcakes alongside fresh fruit salad or a scoop of sugar-free vanilla ice cream for contrast. A side of additional whipped cream or yogurt adds creaminess.
- Substitute sour cream with Greek yogurt in equal measure for a tender crumb with a slight tang.
- For a gluten-free version, replace all-purpose flour with an equal amount of gluten-free baking blend, ensuring it contains xanthan gum for structure.
- Top with sugar-free chocolate sauce or balsamic glaze and sprinkle with shaved dark chocolate or crushed nuts for extra texture.
- Select bright red ripe strawberries free from bruises for natural sweetness and vibrant color.
- Use unbleached all-purpose flour for best texture results.
- Granulated sugar should be fine for even dissolving and smooth sweetness.
- Use high-fat heavy cream for whipping to obtain rich, stable whipped cream.
- Pure vanilla extract provides the best depth of vanilla flavor.
Nutrition
- Serving Size: 1 individual cake
- Calories: 350
- Sugar: 30g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Ingredient Notes
- Fresh strawberries: Look for ripe, bright red strawberries without bruises. They add natural sweetness and vibrant color to your shortcakes.
- All-purpose flour: Use a good quality, unbleached all-purpose flour for the best texture. It provides structure while keeping the cakes light.
- Baking powder: Make sure it’s fresh for proper leavening. This ingredient helps the shortcakes rise for a fluffy texture.
- Granulated sugar: Fine sugar works best as it dissolves easily, contributing to sweetness without graininess in the final cake.
- Heavy cream: Choose a high-fat heavy cream for whipping. It gives the shortcakes a rich, creamy topping that balances the sweetness of the strawberries.
- Vanilla extract: Use pure vanilla extract for deep flavor. It enhances the sweetness and adds warmth to the cakes.
Recipe Tips
- If your cakes are sinking, check your baking powder’s freshness by testing ½ teaspoon in hot water for fizz before mixing.
- When cakes are too brown on top, cover them loosely with aluminum foil 15 minutes into baking to prevent burning.
- If the whipped cream isn’t holding up, stabilize it by mixing in 1 tablespoon of cornstarch before whipping.
- For cakes that stick, ensure proper greasing by applying a thin layer of butter or cooking spray directly to the heart-shaped pan.
- If strawberries are too sweet, balance the flavor by sprinkling a pinch of salt on top 10 minutes before serving.
Serving Suggestions
Serve heart-shaped strawberry shortcake alongside fresh fruit salad or a scoop of sugar-free vanilla ice cream for a refreshing contrast. I often include a dollop of whipped cream or yogurt on the side for added creaminess.
Use to make mini strawberry shortcake parfaits or a layered dessert with Greek yogurt and granola. Add to a fruit tart or blend into a dessert smoothie for a unique twist.
Top with a drizzle of sugar-free chocolate sauce or balsamic glaze for an interesting finish. You can also sprinkle shaved dark chocolate or crushed nuts on top for extra texture.
Recipe variations
- You can use heart-shaped silicone or metal pans instead of standard round pans to create the Strawberry Shortcake’s distinctive shape for Valentine’s Day presentation.
- Add 2 tablespoons of lemon zest or 1 teaspoon of almond extract to the batter for subtle flavor variations that complement the fresh strawberries beautifully in this recipe.
- Either sour cream or Greek yogurt (½ cup) can be used in the batter to maintain moisture; Greek yogurt adds slight tanginess and aids in tender crumb formation.
- If you wish to serve more guests, double all ingredients and bake in two 9-inch pans; this approach works well alongside recipes like Chocolate Chip Swim Biscuits for a varied dessert spread.
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How to Store?
To keep your Heart Shaped Strawberry Shortcake fresh and delicious, follow these storage tips:
Room Temperature: Place shortcakes in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat.
Refrigeration: Store shortcakes in an airtight container inside the refrigerator for up to 5 days. Cover with plastic wrap to maintain moisture.
Freezing: Wrap individual cakes with plastic wrap and store in a freezer container for up to 2 months. Thaw in the refrigerator before serving.
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