Be sure to check out my recipe below and all the other Sweet Valentine’s Day Treats as well!
Ingredients:
Cake:
1 white box cake mix
1 package strawberry gelatin (3 oz)
1 cup sugar
1 cup all purpose flour
1 cup sour cream
3 eggs
1 cup strawberry puree
Buttercream:
3 sticks of room temperature butter
5 cups powdered sugar (sifted)
2 tbsp heavy whipping cream
1 tsp vanilla extract
Puree:
1 cup chopped fresh strawberries
¼ cup granulated sugar
¼ cup water
Ganache:
½ cup milk or semi-sweet chocolate
¼ cup heavy whipping cream
Directions:
Make the strawberry puree mixture by combining all ingredients in a small saucepan and heat at a medium heat. Bring to a boil for one minute then remove from heat. Pour into a food processor and blend until there are no large chunks. Set aside to cool
Preheat your oven to 325 degrees F.
Make the cake by combining all dry ingredients in a large mixing bowl or bowl of a stand mixer. Add in the wet ingredients and puree and mix until well combined and smooth.
Prepare 3 6” cake pans with nonstick spray and distribute the batter evenly between the three pans.
Bake at 325 for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cakes to cool.
Prepare your buttercream by creaming your butter with a paddle attachment until soft and fluffy. Add in the powdered sufar one cup at a time until combined. Add in the heavy whipping cream and vanilla and mix for 3-4 minutes.
Once cakes are cooled. Level cakes with a serrated knife or cake leveler. (not required but it will give a better appearance)
Place one layer of cake on a cake board or plate and top with a generous amount of buttercream and even.
Continue with the other two layers.
Continue adding the buttercream around the outside of the cake and smooth.
Prepare the ganache by adding the chocolate and whipping cream in a microwave safe bowl and heat for 30 second increments until melted. Make sure there are no lumps remaining in the chocolate. Let cool for about 3 or 4 minutes and then drip over the top of the cake using a small spoon.
Dip some fresh strawberries in the chocolate and add on top as a garnish,
Optional: Honeycomb candy topper
1 cup pink candy melts
2 tbsp vegetable shortening
Bubble wrap
Directions:
Combine the candy melts and shortening in a microwave safe bowl and melt on 30 second increments until completely melted and smooth. If the mixture does not smooth out, you can add more shortening and mix.
Place a small piece of clean bubble wrap on a plate and spoon a small amount of the candy melts on the bubble wrap and smooth as thin as possible. Continue until you run out of candy melts.
Place in the freezer until frozen and place on the cake.
