Strawberry Heart Cake Recipe

5 3 6
Strawberry Heart Cake Recipe
Strawberry Heart Cake Recipe photo by Taste of Home
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Strawberry Heart Cake Recipe

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5 3 6
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

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

Nutritional Facts

1 slice: 430 calories, 15g fat (5g saturated fat), 68mg cholesterol, 291mg sodium, 72g carbohydrate (57g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Strawberry Heart Cake in Taste of Home February/March 1999, p37

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faith035 User ID: 7520788 70836
Reviewed Dec. 5, 2013

"THIS LOOKS REALY GOOD"

MY REVIEW
Cheryl 2 User ID: 2007871 32503
Reviewed Feb. 1, 2011

"It sure can be made as a two layer cake. The one above is basically a single layer sheet cake. HTH"

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twoyorkiesmom User ID: 3817592 24948
Reviewed Jan. 26, 2009

"Can this recipe be made with 2 heart shaped pan layered together with frosting in the middle?"

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