Ingredients

For the Strawberry Hearts:

1 box strawberry cake mix
Eggs, oil & water (as listed on the box)
Pink or red gel food coloring (optional)

For the Vanilla Loaf:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup milk (whole or 2%)

Instructions

Step 1: Prepare the strawberry cake mix according to package directions and bake in a 9×13-inch pan. Let cool completely, then slice into 1-inch thick strips. Use a 2–2.5 inch heart-shaped cookie cutter to cut out hearts. Place the hearts on a tray and freeze for 15–20 minutes to firm up.

Step 2: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper with an overhang on the long sides to create a lifting sling.

Step 3: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat softened butter and sugar for 2–3 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla extract. Alternately add the dry ingredients and milk in three parts, starting and ending with the dry ingredients. Mix just until combined; do not overmix.

Step 4: Pour about ¾ cup of the vanilla batter into the bottom of the loaf pan and smooth it into an even layer. Stand the frozen strawberry hearts upright in a single row down the center of the pan, pressing them snugly together. Carefully spoon and pour the remaining vanilla batter around and over the hearts, completely encasing them without forcing the hearts to move too much.

Step 5: Bake in the preheated oven for 45–55 minutes, or until the top is golden and a toothpick inserted into the vanilla batter on the side comes out clean or with a few moist crumbs.

Step 6: Let the cake cool in the pan on a wire rack for 20 minutes. Use the parchment sling to lift the cake out and allow it to cool completely before slicing for the best reveal.

Tips & Variations

Freeze the strawberry hearts before assembling to keep their shape and prevent crumbling in the batter.

Avoid overmixing the vanilla batter to prevent a dense or gummy texture.

For a vibrant heart, add a drop or two of pink or red gel food coloring to the strawberry mix, or substitute with strawberry puree or freeze-dried strawberry powder for natural color and flavor.

Try chocolate cake mix hearts with a cocoa vanilla loaf for a double chocolate surprise.

Add lemon zest and fresh blueberries to the vanilla batter for a lemon-blueberry twist.

Use a gluten-free cake mix and flour blend to make this recipe gluten-free.

Make mini versions in loaf pans with smaller cookie cutters for individual surprise cakes.

Storage

Store the cooled cake tightly wrapped in plastic wrap at room temperature for up to 2 days, or refrigerate for up to 4 days. To retain moisture, bring to room temperature before serving. Reheat slices gently in the microwave for 10–15 seconds if desired, but be careful not to warm the cake too much to preserve the heart shape.

FAQs

My hearts sank to the bottom or shifted during baking. What went wrong?

Hearts tend to sink if they aren’t frozen first or if the vanilla batter is too thin. Freezing the hearts firms them up and prevents movement. Also, pour batter around the hearts carefully before covering the top to lock them in place.

Can I prepare parts of this cake ahead of time?

Yes! You can bake the strawberry sheet cake, cut out and freeze the hearts for up to a month. The fully assembled loaf cake can be baked a day ahead, cooled completely, wrapped tightly, and stored at room temperature until ready to slice and serve.