Valentine's Day is a week from today and I couldn't be more excited! This is the first year I have not one, but two very special valentines in my life (cheesy, but true). Between my husband, Ryan, and 6-month old Piper, my hands are pretty full, but I still wanted to whip up something they'll love, even if Piper can only eat the strawberries after I puree them. So instead of going through all the trouble of baking a homemade cake, I used a box cake mix, pre-made frosting, and pre-made strawberry filling to keep it simple, and spent any extra time I had decorating it with strawberry hearts. Because half of tasting something is with your eyes, right? This cake is absolutely perfect for the whole family.
And if you don't have time to plan out the perfect Valentine's Day menu, we've got you covered! From a romantic dinner for two to a fun fiesta with friends, you can set the mood to fit your style! Click below to download our two gluten-free Valentine's Day menus!
Ingredients:
1lb California Giant strawberries
Pre-made strawberry or raspberry filling
1 box vanilla cake mix
3 eggs
Vegetable oil
Vanilla Frosting
Tub of rainbow sprinkles
Instructions:
*I used two 6x3 inch cake pans, but you can also use two 8" or 9" cake pans.
Bake cake according to box instructions. Once cooled, lay first cake layer on cake stand. Using the vanilla frosting, create a "pool" for the strawberry filling. Fill with strawberry filling. Lay second layer on top. Frost cake with vanilla frosting.
To create strawberry hearts, cut off the calix (green stem) by slicing a "V" into the top of each strawberry. Then cut strawberry in half. You should end up with two hearts. Continue until you've used all the strawberries.
Place strawberry hearts around the base of the cake, pressing them into the frosting. Then, using your hand, gently pat the sprinkles around the whole cake. Top cake with more strawberry hearts.
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Recipes using 10 ingredients or less including:
