This special recipe starts with strawberry pound cake, sliced and cut into heart
shapes, and then baked inside another buttery pound cake and drizzled with chocolate
ganache. Each slice contains a sweet Valentine’s Day surprise!
Strawberry Pound Cake
1 cup strawberry puree (from 10 ounces
fresh or frozen strawberries)
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 cup (2 sticks) unsalted butter
1/2 cup sour cream
1 teaspoon strawberry
1 teaspoon red food coloring (optional)
Vanilla Bundt Cake
3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk
1 tablespoon lemon juice
18 tablespoons (2 1/4 sticks) unsalted
2 cups sugar
3 eggs, plus 1 egg yolk
3 1/2 ounces dark chocolate
1 tablespoon unsalted butter
Heat oven to 325 degrees F. Prepare a 9×5-inch loaf pan with butter and
Place strawberries in food processor and pulse until smooth. Set aside one
cup of puree.
In medium bowl, sift flour, baking powder and salt; set aside.
In separate bowl, beat sugar and butter for 3 minutes with paddle attachment
until smooth and fluffy. Add eggs one at a time until batter looks curdled.
Add 1/3 of flour mixture, and then 1/2 of sour cream, another 1/3 flour mixture,
remainder of sour cream, then last of flour mixture. Add strawberry extract
and food coloring to combine (may add more to intensify color).
Fold in half strawberry puree; then fold in remainder of strawberry puree.
Pour batter into prepared pan and bake 1 hour to 1 hour and 10 minutes.
Cool to room temperature. Cut into 1-inch slices, discarding ends. Using
a small cookie cutter, cut – into heart shapes. You should get 2-3 hearts per
slice depending on size of cutter. Set hearts aside and prepare following cake.
Vanilla Bundt Cake: Heat oven to 350 degrees F. Prepare Bundt pan with
butter and flour. Ensure all crevices are buttered.
In medium bowl, sift flour, salt, baking powder and baking soda; set aside.
In separate bowl, combine buttermilk, vanilla and lemon juice; set aside.
In bowl of electric mixture, beat butter and sugar for 3 minutes with paddle
attachment until pale and fluffy. Beat in eggs one at a time. Add 1/3 of flour,
and then 1/2 buttermilk mixture; another 1/3 flour mixture, then remainder of
buttermilk and then remaining flour mixture.
Pour half of batter into prepared Bundt pan. Place Strawberry Pound Cake
hearts upside-down in the batter. Spoon remainder of batter over hearts. If
heart tips are sticking out of batter, don’t worry. The cake will bake over
Bake for 1 hour.
Cool in pan for 10 minutes then turn over, remove from pan and cool on wire
Chocolate Ganache: Chop chocolate into small pieces. Heat cream in small
pot until milk boils. Pour over chocolate and allow to sit for 2 minutes. Add
butter and stir until smooth and glossy. Pour over Bundt cake.
Yield: 1 Bundt cake
By Karyn, Pint Sized Baker
Recipe and photo credit: American Butter Institute - goboldwithbutter.com.