Sweet, nostalgic, and just a little bit show-offy (in the best way), these Tala Strawberry Heart Cakes are the kind of bake that makes people think you’ve spent hours in the kitchen - when really, the silicone mould is doing half the heavy lifting for you.
Made with juicy strawberries and baked into perfectly shaped hearts, these cakes are light, fluffy, and full of fresh, fruity flavour. Using a silicone mould means easy release, clean edges, and less stress when it comes to presentation.
Perfect for Valentine’s Day, afternoon tea, or just because life’s too short for boring cake, these heart cakes feel special without being complicated. Whether you serve them plain, dusted with icing sugar, or dressed up with a drizzle of chocolate or glaze, they’re guaranteed to disappear quickly!
Prep time 20-25 mins, plus chilling time
Bake time 15 mins
Equipment:
Makes 6
Ingredients:
Cakes
120g self raising flour
1/4 teaspoon baking powder
80g caster sugar
80g unsalted butter
1 large egg
120 ml milk
1 lemon
Filling
6 small strawberries, sliced
300ml double cream
2-3 tbsp icing sugar
Icing
100g white chocolate
Pink food colouring
To finish
Freeze dried strawberry pieces (or raspberries)
Method:
1. Put the butter in a warm basin, beat until light.
2. Add the rind of a lemon and caster sugar and beat again.
3. Beat in the egg and milk.
4. Fold in the flour and baking powder and mix well until combined.
5. Pour the mixture into the heart moulds and bake for 15 minutes in a preheated oven to 180°C/160°C degree/gas mark 4.
6. When firm turn out onto a wire rack and leave to cool down.
7. Whip and sweeten the cream with icing sugar.
8. Sandwich the heart cakes with whipped cream and sliced strawberries. Refrigerate for 1 hour.
9. Melt the chocolate, add the food colouring (optional) and mix well until combined. Let cool down slightly then pour over the chilled cakes.
10. Sprinkle with some freeze dried strawberry pieces (or raspberries) to decorate.
11. Enjoy!
