Ingredients:

  • 2 cups all-purpose flour (240 g)
  • 1 ½ cups granulated sugar (300 g)
  • ½ cup unsalted butter, softened (115 g)
  • 1 cup whole milk (240 mL)
  • 3 large eggs
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 ½ cups fresh strawberries, hulled and chopped (225 g)
  • ½ cup granulated sugar (100 g)
  • 1 tbsp lemon juice
  • 1 cup heavy whipping cream (240 mL)
  • ¼ cup powdered sugar (30 g)
  • 1 tsp vanilla extract

Instructions:

  1. Gather all ingredients and preheat oven to 350°F (175°C).
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Mix in vanilla extract.
  5. In a separate bowl, combine flour, baking powder, and salt.
  6. Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
  7. Pour batter evenly into heart-shaped cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  9. Allow cakes to cool in the pans for 10 minutes before transferring to a cooling rack.
  10. In a saucepan, combine strawberries, sugar, and lemon juice.
  11. Cook over medium heat until berries soften and mixture thickens (about 5-10 minutes). Cool before spreading.
  12. In a chilled bowl, whisk heavy cream until soft peaks form.
  13. Gradually add powdered sugar and vanilla, whisking until stiff peaks form.
  14. Level the tops of the cooled cakes if necessary.
  15. Place one layer on a serving plate, spread with strawberry filling, then top with a layer of whipped cream.
  16. Place the second layer on top and frost the top and sides of the cake with remaining whipped cream.
  17. Decorate with fresh strawberries if desired. Slice and enjoy!