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Strawberry Heart Cake

Strawberry Heart Cake Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup fresh strawberry puree
  • 1 cup whole milk, room temperature
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 1/2 cups powdered sugar
  • 2 tablespoons fresh strawberry puree (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • pinch of salt (for frosting)
  • 1 pint fresh strawberries, for decorating

Method
 

  1. Cream the 1 cup butter and 1 3/4 cups sugar until light and fluffy, about 4 minutes.
  2. Beat in the 3 eggs one at a time, then mix in the 2 teaspoons vanilla and 1/2 cup strawberry puree.
  3. Whisk the flour, baking powder, and salt together. Add it to the wet mixture in three additions, alternating with the 1 cup milk, mixing just until combined.
  4. Preheat the oven to 350°F (175°C). Divide the batter between two greased 8-inch round pans and bake 28 to 32 minutes. Cool completely.
  5. Beat the 8 oz cream cheese and 1/2 cup butter until smooth, then sift in the powdered sugar. Add 2 tablespoons strawberry puree, 1 teaspoon vanilla, and a pinch of salt, and beat until fluffy.
  6. Place one whole cake layer on a plate. Cut the second layer in half, arrange the halves against the top sides to form a heart, and frost the whole cake. Top with fresh strawberries and serve.

Notes

Cool the cake layers completely before cutting and frosting, or the frosting will melt off. If fresh strawberries are not in season, a high-quality strawberry jam works well in both the batter and the frosting.