1 (18.25 oz.) box yellow cake mix (white cake mix may be substituted)
1 cup sour cream
4 eggs, beaten
1/3 cup vegetable oil
1/4 cup water
2 1/2 cups fresh strawberries, diced into small pieces
1/4 cups sugar
1/2 cup water
2 tsp. cornstarch
Use store-bought Strawberry Jam for the filling
Confectioners' sugar, for dusting tops of cakes
Edible flowers, for decoration (optional)
Whipped cream or non-dairy whipped topping
1. Crush 1/2 cup of the strawberries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into strawberry sauce. Cook, and stir until thick and clear. Cool slightly; pour over remaining sliced strawberries. Cool to room temperature and use as cake filling for heart shaped cakes (Or store-bought Strawberry Jam may be used for the filling instead).
2. Preheat oven to 325 degrees F/160 degrees C. Grease and flour two 8 or 9-inch round cake pans OR alternately spray pans with non-stick baking spray with flour, then line bottom of pans with parchment paper and spray paper also.
3. Combine all cake ingredients in bowl of an electric mixer and beat for thirty seconds on low speed, then beat two minutes on medium speed. Divide batter evenly between prepared pans. Bake in preheated oven for 25 to 30 minutes, until a cake tester inserted in center comes out clean. Place cake pans on cooling racks. Let cool in pans for 10 to 15 minutes. Remove cakes from pans (remove parchment paper, if used) and let cakes cool completely before filling with strawberries and sauce.
4. Once cakes have cooled completely, using a 2 1/2-inch to 3-inch heart shaped cookie cutter, cut out heart shaped slices of cake from both cake layers. Spread strawberries with sauce (or strawberry jam, if using) on one side of each heart shaped cake, then sandwich with another heart shaped cake. Repeat with remaining heart shaped cakes. Place cakes on serving plates. Heavily dust tops of cakes with confectioners' sugar and place edible flower on each cake for garnish, if desired. Serve cakes with whipped cream or non-dairy whipped topping. Store any uneaten cakes in the refrigerator, wrapped tightly in plastic wrap.
You may have extra strawberries and sauce left over. Store in refrigerator for another use.
Makes approximately 6-8 heart shaped strawberry cakes.
Date: April 29, 2007