What a pretty cake this is! Shaped like a heart, it’s incredibly delicious and moist, and full of fresh strawberry flavor. Yum! For these reasons, it’s one of my favorite desserts to make for Valentine’s Day. I slather on a nice amount of my heavenly fresh strawberry buttercream. I added a little strawberry jam that intensifies the taste… my little secret to share with you. This buttercream makes my strawberry cake extraordinary!
You can decorate the top any way you like. I just piped on some simple rosettes to jazz up my cake for my valentine. But if that’s not your thing, no worries. This cake is so pretty just frosted with my luscious buttercream. Or, sometimes I arrange some fresh sliced strawberries in a nice pattern on the top of the cake. Either way, this heart cake is the way to my Valentine’s heart.
What a pretty cake this is! Shaped like a heart, it’s incredibly delicious and moist, and full of fresh strawberry flavor. Yum!
Stranded Foodie Recipe for Fresh Strawberry Heart Cake with Strawberry Buttercream
Serves 12 to 16
- 2 3/4 cups all-purpose flour
- 1/2 cup cake flour, (not self-rising)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, softened
- 2 1/4 cups sugar
- 3 large eggs
- 1 large egg white
- 1 cup whole milk
- 1 1/2 teaspoons pure vanilla extract
- 2 cups finely chopped strawberries, plus small strawberries for garnish if you like
Directions: Preheat oven to 350 degrees.
Butter and flour two 8-inch or 9-inch heart shaped cake pans.
Whisk dry ingredients in a large bowl. Cream butter and sugar with a stand mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Reduce speed to low and add dry ingredients to butter mixture in three additions, alternating with wet ingredients (milk and vanilla), and ending with dry. Scrape sides of bowl.
Stir chopped strawberries into batter and combine. Divide batter evenly between the two prepared cake pans. Bake cakes until tester inserted into centers come out clean, about 35 to 40 minutes. Let cakes cool completely.
Once cakes are cool, frost with strawberry buttercream. Decorate as desired. Frosted cake will keep, covered and refrigerated, for up to 2 days.
Stranded Foodie Recipe for Strawberry Buttercream
Makes about 5 cups
- 4 large egg whites, room temperature
- 1 1/4 cups granulated sugar
- 3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces
- 1 1/2 cups fresh strawberries, pureed
- 2 teaspoons strawberry jam (optional), or to taste. (This kicks up the strawberry taste.)
Directions: Place egg whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
Remove from heat, and attach bowl to a stand mixer. Using whisk attachment, whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition. Fold in the strawberry jam (if using) to combine.