Strawberry Heart Cake
A delightful cake that combines the sweetness of fresh strawberries with a moist cake, perfect for Valentine's Day celebrations.
Equipment
- 1 9-inch heart-shaped cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh strawberries hulled and diced
Frosting
- 1 package 8 oz cream cheese, softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Red food coloring optional
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour a 9-inch heart-shaped cake pan. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, alternating with buttermilk. Fold in diced strawberries gently.
- Pour batter into prepared pan. Smooth the top and bake in preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until creamy and smooth. Stir in vanilla extract and food coloring if desired.
- Once cake is completely cooled, spread frosting over the top and sides of the cake. Decorate with additional fresh strawberries and your choice of decorations.
Serving
- Slice the cake into 8 pieces and serve on a decorative plate. Pair with your favorite beverage for a delightful treat.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Notes
Pro Tips: Use a heart-shaped pan for easy shaping. Chill the cake before slicing for cleaner cuts. Ingredient Substitutions: Use strawberries or raspberries for different flavors. How to Serve: Serve with a dollop of whipped cream. Storage & Freshness: Keep refrigerated to maintain freshness. Make-Ahead Tips: Bake the cake a day ahead and frost before serving.