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Print Recipe

Strawberry Heart Cake

By: Lyndsay // Coco Cake Land
Makes: 12 servings
Takes: 1 hour

equipment

  • 1 heart-shaped cake pan Mine is 9 inch from Wilton Cakes
  • 1 piping bag with open star tip I used Wilton 4B or 1M

ingredients

For The Strawberry Cake

  • 1 1/2 cups cake flour, 195 grams
  • 1 1/2 cups freeze dried strawberries, powdered, 50 grams
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cups ripe strawberries, pureéd, 150 grams
  • 1/2 cup vegetable oil, 125 ml
  • 1 cup granulated white sugar, 200 grams
  • 5 tbsp aqua faba, 75 ml
  • 1 tsp pink gel coloring, optional

For The Strawberry Buttercream

  • 2 cups plant-based butter, 454 grams, brick form
  • 4 cups icing sugar, 420 grams
  • 2 tsp pure vanilla extract
  • 1/4 cup freeze dried strawberries, powdered, 10 grams approx
  • 1/8 tsp pink gel colouring

For The Decoration

  • 1/2 cup white or dark chocolate chips, vegan

instructions

Make The Cake

  • Preheat the oven to 350 / 175 degrees. Spritz your heart shaped cake pan with vegetable oil and line with parchment paper cut to size.
  • In a medium bowl, whisk together the cake flour, powdered freeze dried raspberries, baking powder, baking soda and salt.
  • In a medium bowl, whisk together the the pureéd strawberry liquid, vegetable oil, sugar, aqua faba and pink food colouring to combine.
  • Add the dry ingredients to the wet ingredients, mixing gently to combine, about one minute, until incorporated and a smooth batter forms.
  • Pour the batter into the prepared cake pan. Place in the center rack of the oven and bake for 25-28 minutes, until lightly browned and a toothpick inserted into the center of the cake comes out with only moist crumbs.
  • Let cool completely in pan on wire rack before frosting!

Make The Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric beater, beat the butter, icing sugar, vanilla, powdered freeze dried strawberries and pink gel colouring on low speed to combine. Increase to high speed and beat until doubled in volume, about two minutes.
  • Using a small offset spatula, frost the entire cake with a layer of buttercream, smoothing to create an even surface. Don't worry if it's not perfect, as the entire cake will be piped with drop stars!
  • Fill a piping bag fitted with an open star tip with the pink buttercream. Pipe the entire cake with drop stars.

Decorate The Cake

  • Place chocolate chips evenly on top of the cake to resemble strawberry seeds.
  • Using scissors, cut out the green craft paper to form a strawberry stem shape. Tape the stem to the wooden BBQ skewer and insert into the top of the cake! Try not to touch the paper too closely the buttercream as it may get greasy.
  • Cake will be the most fresh eaten within a day of making; if not serving right away, insert the strawberry stem just before serving. Store cake in the fridge, covered, for up to three days. Bring to room temperature before serving!
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