For a healthier twist on the classic Little Debbie Valentine’s Day cakes, these Mini Strawberry Heart Cakes with Greek Yogurt Frosting are an adorable and delicious way to celebrate the day.
Growing up, I lived for Little Debbie cakes–especially the holiday specific ones like the Christmas trees and Valentine’s hearts. Today, we still enjoy those for a treat every once in awhile but I’ve created a better and more nutritious alternative. This recipe uses angel food cake, real strawberries, all-fruit spread and a Greek yogurt frosting.
Start by making the Greek yogurt frosting. Since the frosting needs about 8 hours to thicken, I like to do this step ahead of time so it’s ready when I need it. Use a fine mesh strainer and a coffee filter to strain the yogurt to a thick, spreadable consistency.
The strawberry yogurt makes the frosting light pink but if you want to boost the color to make it a more vibrant pink, use a few drops of red food coloring or an all natural food-based food coloring like this one from McCormick.
Once you’re ready to assemble the cakes, slice the angel food in cake in half lengthwise and then use a small heart-shaped cookie cutter to cut 10 heart cakes. Slice each heart in half horizontally.
Add strawberries and strawberry all-fruit spread to 5 cakes and then top with another cake.
Frost the top of each sandwich cake stack then drizzle with white chocolate. I like using white chocolate baking chips for drizzling since they melt better than traditional white chocolate chips.
Allow the frosting and white chocolate drizzle to set before serving.
Store cakes in the fridge.
What are you making for Valentine’s Day?? Your sweetheart is sure to love these adorable treats!
Mini Strawberry Heart Cakes
Print Recipe Mini Strawberry Heat Cakes
For a healthier twist on the classic Little Debbie Valentine's Day cakes, these Mini Strawberry Heart Cakes with Greek yogurt frosting are an adorable and delicious way to celebrate the day.
To make frosting: Place a coffee filter in each of two small sieves. Place each sieve over a bowl.
Pour 5.3 ounces yogurt into each filter, spreading the yogurt so it reaches about 1⁄4 inch from the edges of the coffee filters.
Cover bowls loosely with plastic wrap, and allow the yogurt to drain in the fridge overnight.
Once drained, spoon the yogurt into a large bowl. Add powdered sugar, and a few drops of red food coloring. Whisk together until smooth. If the icing isn’t pink enough for your preference, just continue adding the food coloring a little bit at a time and whisk to combine until the perfect color is reached!
To assemble the cakes: Slice angel food cake in half horizontally. Use a small cookie cutter to cut heart-shaped mini cakes out of each cake half, creating an even number of total hearts. Slice each cake heart in half again horizontally.
Top an equal number of cake bottoms with 1/2 teaspoon strawberry preserves and two thin slices of strawberry, creating a heart shape with the berry slices.
Place the remaining cake half tops on each bottom slice. Frost with strawberry icing. Drizzle with melted white chocolate, and place on a wire rack to set.