Description
This Fresh Strawberry Heart Cake is a delightful and visually stunning dessert perfect for special occasions or any time you want to impress with a beautiful, fruity treat. Featuring a moist strawberry-infused cake layered and frosted with a creamy strawberry-cream cheese frosting, this recipe combines the natural sweetness of fresh strawberries with a tender crumb and a luscious frosting to create a heart-shaped cake that's as delicious as it is charming.
Ingredients
Cake
- 1 pint fresh strawberries
- 1/2 cup (1 stick) unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 4 tablespoons strawberry flavored gelatin
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup whole milk
Frosting
- 1/2 cup unsalted butter, softened
- 1 (8 ounce) block cream cheese, softened
- 1 tablespoon strawberry flavored gelatin
- 2 cups powdered sugar
- Fresh strawberries, for garnishing, if desired
Instructions
- Prepare the pans: Preheat oven to 350°F. Line the bottom of one 8-inch round cake pan and one 8-inch square cake pan with parchment paper cut to fit. Lightly grease and flour both pans and set them aside to prevent sticking.
- Mash the strawberries: Wash, hull, and quarter the fresh strawberries. Place them in a shallow bowl and gently mash with the back of a fork until they are broken down and juices are released. Set aside to incorporate into the batter later.
- Make the cake batter: In an electric mixer bowl, cream the softened butter and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract thoroughly.
- Combine dry ingredients & mix batter: In a separate bowl, whisk together the all-purpose flour, strawberry gelatin, baking powder, and kosher salt. On low speed, alternate adding the flour mixture and milk to the creamed mixture, starting and ending with the flour mixture, until incorporated and the batter is smooth.
- Add mashed strawberries: Beat the mashed strawberries and their juices into the batter on low speed, ensuring even distribution without overmixing.
- Bake the cakes: Divide the batter evenly between the prepared 8-inch round and square cake pans. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 20 minutes, then carefully run a knife around the edges and invert onto a wire rack to cool completely.
- Assemble the heart shape: After cooling, cut the round cake in half. Position the square cake on a cake stand or platter so it looks like a diamond. Place the two half-circle cakes on top at the upper flat sides of the diamond, forming a heart shape.
- Prepare the frosting: In a clean electric mixer bowl, beat the softened butter and cream cheese until smooth. Add strawberry gelatin and powdered sugar, mixing on low until just combined. Increase to medium-high speed and beat until the frosting is light and fluffy. Add more powdered sugar if frosting is too thin for spreading.
- Frost the cake: Spread the frosting evenly over the top and sides of the heart-shaped cake. Garnish with fresh strawberries if desired.
- Serve and store: Cut into slices and serve. Store any leftovers covered in the refrigerator to maintain freshness.
Notes
- Ensure all butter and cream cheese are softened to room temperature for smooth mixing.
- For best strawberry flavor, use ripe, fresh strawberries.
- If you cannot find strawberry gelatin, raspberry gelatin can be a substitute but will alter flavor slightly.
- Use parchment paper and proper greasing to prevent cake from sticking to pans.
- Store the cake refrigerated and consume within 3-4 days for optimal freshness.
- You can garnish with additional fresh strawberries or edible flowers for a festive presentation.
- Make sure cakes are fully cooled before frosting to avoid melting the frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
