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.
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.
- Carbohydrate 96.590747363868 g
- Cholesterol 82.3754166925779 mg
- Fat 18.3488448114286 g
- Fiber 0.879601809391146 g
- Protein 4.22030300183194 g
- Saturated Fat 6.35229195796573 g
- Serving Size 1 1 - (169g)
- Sodium 385.617294572139 mg
- Sugar 95.7111455544769 g
- Trans Fat 1.0915656711499 g
- Calories 556 calories
Step-by-step
- 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.
Standard sheet cakes offer uniform thickness, but geometric assembled cakes require different handling because uneven pan shapes alter heat distribution. Combining an eight-inch square pan with an eight-inch round pan creates distinct thermal zones. The square pan holds corners that concentrate heat differently than the curved edges of a round pan.
Testing doneness without a thermometer relies on physical feedback from the crumb structure. Insert a wooden toothpick into the exact center of each layer. If the pick emerges with wet batter clinging to it, the center remains underbaked. A few moist crumbs indicate proper doneness. Pressing the top gently with a fingertip should cause the sponge to spring back immediately rather than leaving an indentation.
Incorrect pan preparation ruins many layered baked goods. Lining the pans with waxed paper prevents the fruit-heavy batter from sticking permanently to the metal. Neglecting this step causes the delicate layers to tear during release, making clean geometric assembly impossible. Drain the thawed strawberries thoroughly before folding them into the batter, retaining specifically one-half cup of the liquid for the buttercream. Excess moisture in the batter throws off the flour-to-liquid ratio and prevents proper rising.
To construct the final shape, place the baked square cake diagonally on the board. Cut the round cake precisely in half. Press the exposed cut edges against two adjacent sides of the square to form the rounded lobes of the heart.
