Heart-Shaped Strawberry Shortcake
Bake a heart-shaped strawberry shortcake with fresh cream and berries for a sweet, romantic dessert perfect for Valentine’s Day and special moments.
There’s something timeless about strawberries and cream. And when they’re layered into a heart-shaped sponge, the result is pure magic.
This strawberry shortcake is soft, light, and full of flavour, making it a perfect centrepiece for Valentine’s Day or any occasion where love is on the menu.
Inspired by the long-standing tradition of heart-shaped bakes, this recipe blends classic flavours with a sweet, festive presentation that’s as meaningful as it is beautiful.
Recommended Tools
To shape and decorate this heart-shaped cake, you don’t need any special equipment. If you enjoy making celebration cakes, these simple tools can make the process smoother and more enjoyable. Here are the ones I recommend using for this recipe:
Round Cake Tin (20 cm, 8 inch): non-stick and useful for all cake bakes.
Serrated Knife: for cutting the sponge cleanly; good for cutting all breads.
Cake Turntable: for smoother frosting and shaping.
Cake Board: for assembling and serving the cake.
Offset Spatula: for spreading cream and frosting evenly.
Piping Bags and Tips: for decorating the cake
✂️ How to Make a Heart-Shaped Sponge
Don’t have a heart-shaped baking tin? No problem. Here’s how to make a heart shaped sponge from a round sponge (see images for reference):
Place one cake layer on a cutting board. Using a serrated knife, cut two diagonal slices from the lower sides of the cake to form a “V” shape. This becomes the pointed bottom of the heart.
Create the rounded top: Now turn the cake around. Take the two curved pieces you just cut off and move them to the top of the cake to form the two rounded lobes of the heart.
Attach them with buttercream or frosting so they stay in place. If making a layer cake, shape the second cake layer the same way so both layers match.
It’s simple and satisfying and no one will notice you didn’t use a heart tin!
Want to know how the heart became the most beloved shape in baking?
Heart-Shaped Strawberry Shortcake
Ingredients
- FOR THE SPONGE CAKE:
- 150g plain flour
- 1½ tsp baking powder
- ¼ tsp salt
- 120g unsalted butter, softened
- 130g caster sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 120ml whole mill
- FOR THE STRAWBERRIES:
- 300g fresh strawberries, hulled and sliced
- 1½ tbsp sugar
- ½ tsp lemon juice
- FOR THE CREAM:
- 200ml double cream
- 1 tbsp icing sugar (optional)
- ½ tsp vanilla extract
- Optional: 100g mascarpone, for a firmer filling
Instructions
- 1
Prepare the workplace.
- 2
Scale and collect all the ingredients and equipment.
- 3
Prepare the strawberries: Slice strawberries and place in a bowl. Sprinkle with sugar and lemon juice. Set aside for 20–30 minutes to macerate.
- 4
Preheat oven to 175°C (fan 160°C). Grease and line a heart-shaped cake tin (20cm) or round cake tin (20cm or 8”).
- 5
Make the sponge: In a bowl, sift flour, baking powder, and salt. Set aside.
- 6
In another bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- 7
Add eggs one at a time, beating well. Stir in vanilla.
- 8
Add flour mixture in two parts, alternating with the milk. Mix just until combined.
- 9
Bake: Pour batter into the prepared tin. Smooth the surface and bake for 20–22 minutes, or until a skewer comes out clean.
- 10
Cool completely before slicing.
- 11
Whip the double cream with vanilla and icing sugar (if using) until soft peaks form. Fold in mascarpone if using, for extra richness.
- 12
Assemble: Slice the cooled cake horizontally into two layers if you used one tin for the bake. Cut and make the heart shaped cake following the steps shown above with the matching visuals.
- 13
Shape the second cake layer the same way so both layers match.
- 14
Spread whipped cream over the bottom half. Top with spoonfuls of macerated strawberries
- 15
Place the other sponge layer on and decorate with more cream and strawberries.
- 16
Dust with icing sugar before serving.
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