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Strawberry Heart Cake

 Strawberry Heart Cake
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.
12-16 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 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


  • 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

2 of 2

Strawberry Heart Cake (continued)

Directions (continued)

  • 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.