Strawberry Heart Cake Recipe

Strawberry Heart Cake Recipe photo by Taste of Home

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My granddaughter, Leslie, was born on Valentine's Day, so every year I bake up this special strawberry heart-shaped cake for her. We love the berries folded right into the batter. It's a convenient way to whip up a delightful dessert since it starts with a boxed mix.

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Strawberry Heart Cake Recipe

Prep: 30 min. Bake: 30 min. + cooling

Yield: 12-16 Servings

30 30 60

Ingredients

1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons all-purpose flour
1/3 cup vegetable oil
4 eggs
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/2 cup cold water
1/2 cup butter, softened
5 to 5-1/2 cups confectioners' sugar
Red-hot candies, optional

Directions

In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round.
Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20-in. x 15-in. covered board. Cut round cake in half.
Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 430 calories, 15 g fat (5 g saturated fat), 68 mg cholesterol, 291 mg sodium, 72 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Strawberry Heart Cake in Taste of Home February/March 1999, p37