Fresh Strawberry Heart Cake

Deliciously fresh strawberry cake shaped like a heart and covered in a creamy dreamy strawberry frosting for a festive Mother’s Day dessert!

The Sweetest Way to Share the Love

This Fresh Strawberry Heart Cake is the absolute sweetest way to share the love. A soft cake that’s so unbelievably moist and full of strawberry flavor with a delicate pink frosting bursting with more fresh strawberry goodness.

A Delicious Celebration

Awwww, Mother’s Day is almost here! Yay! What’s not to love about a holiday that revolves spoiling your mom with love and sweets? And this strawberry heart cake is such an easy and delicious way to show some love, whether it’s at a Mother’s Day Brunch , a birthday party or for Valentine’s Day. You can’t go wrong with a fluffy moist cake and creamy frosting in a pretty shade of pink. All with the most exquisite fresh strawberry flavor.

I’ve been dreaming up this cake since last Valentine’s Day and I’m kicking myself for not baking it sooner. It’s amazing! Fresh strawberries in a strawberry cake are the only way to go, my friends. If you’ve tried my Strawberries and Cream Swirl Cake, you know! I even used a packet of dry strawberry gelatin mix to enhance the strawberry flavor and give the cake a pretty shade of pink.

And to make it even more fabulous, I created a heart shape out of two cakes. No need to run out and buy a heart shaped pan. You just need an 8-inch square cake pan and an 8-inch round cake pan. Once the cakes have baked and cooled, you cut the round cake in half and place the halves next to two sides of the square cake to create the heart shape. Then you just frost the whole thing and you’d never know it was two cakes put together. So fun and festive!

Of course, you could make a sheet cake, a layer cake or even cupcakes out of this yummy recipe and enjoy it year-round, but if you’re looking for a delicious cake for Mother’s Day, Valentine’s Day or a sweet, special occasion, why not impress everyone by easily making it into a heart shape?!

I’m so in love with this cake, not just because it’s a showstopper, but also because it’s easy to make and tastes absolutely amazing! I hope you heart it as much as we do!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Fresh strawberries: adds natural strawberry flavor and sweetness to the cake, and garnish, if desired.
• Unsalted butter, softened: adds richness that keeps the cake moist and tender as well as provides a base for the
• Granulated sugar: sweetness that helps with texture, browning and moisture retention.
• Large eggs: bind ingredients together, adds structure and contributes to the richness and moisture.
• Vanilla extract: complements the strawberries with a warm, sweet aroma and enhances the overall flavor.
• All-purpose flour: gives the cake structure and body.
• Strawberry flavored gelatin: enhances the strawberry flavor and adds a soft pink color to the cake and frosting.
• Baking powder: leavens the cake so it rises and stays fluffy.
• Kosher salt: enhances the chocolate flavor and balances sweetness. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Milk: adds moisture and richness to the frosting and makes it a spreadable consistency.
• Cream cheese: gives the frosting its creamy, tangy base that complements the sweetness of the strawberry gelatin.
• Powdered sugar: sweetens and stabilizes the frosting. Sift first to avoid lumps.

Supplies:

• 8-inch round cake pan
• 8-inch square cake pan
• Parchment paper
• Shallow bowl
• Electric mixer
• Mixing bowl

How to Make Fresh Strawberry Heart Cake

• Preheat oven to 350°F. Line the bottom of one 8-inch round cake pan and one 8-inch square cake pan with a piece of parchment paper cut to fit. Lightly grease and flour both cake pans and set aside.
• Wash the strawberries, remove the stems and cut them into quarters. Place the strawberries in a shallow bowl and mash gently with the back of a fork until all strawberries are mashed and some juices are released. Set aside.
• Add the butter and sugar to the bowl of an electric mixer.

• Beat until smooth. Add the eggs, one at a time, and beat until well combined.
• Beat in the vanilla extract.
• In a separate bowl, add the flour, 4 tablespoons strawberry flavored gelatin, baking powder and salt.

• Whisk together.
• With the mixer on low speed, alternate adding the flour mixture and the milk, ending with the flour mixture, until well combined and batter is smooth.

• With the mixer on low, beat in the mashed strawberries and their juices.
• Divide batter evenly between the prepared cake pans. Bake cakes for about 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 20 minutes before running a knife around the edge and turning the cakes out onto a wire rack to cool completely.

• To make the frosting beat the butter and cream cheese in the bowl of an electric mixer until smooth.
• Add 1 tablespoon strawberry flavored gelatin and powdered sugar and mix on low speed until just combined.
• Turn the mixer to medium-high speed and beat frosting until fluffy. Add additional powdered sugar if frosting is too thin to spread.
• Once cakes are cooled, cut the round cake in half.

• Place the square cake on a large cake stand or platter so that it look like a diamond when you’re looking at it.

• Place the half circle cakes on the top flat sides of the diamond to create a heart shape.

• Spread frosting evenly over the top and sides of the cake. Cut and serve.

Storage

Store cake covered in the refrigerator for up to three days.

To freeze before frosting, let each cake cool and then wrap each layer in plastic wrap and put in a baggie or another layer of wrap before freezing for up to 2 months. Defrost overnight, still wrapped, in the fridge to retain moisture. Then let come to room temperature, loosely covered, before assembling, frosting and serving.

If freezing leftover cake, wrap each slice in plastic wrap and foil, then pop into a freezer bag. You can grab a slice when the sweet craving hits, and it thaws quickly still covered at room temperature or in the refrigerator overnight.

If you make my Fresh Strawberry Heart Cake and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

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