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.
How to Make Mini Strawberry Heart Cakes
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! Want more Valentine’s Day ideas? Then check out these 10 Healthy Valentine’s Day Treats for Kids.