Strawberry Sweetheart Cake

Strawberry Sweetheart Cake

CookinNurse 3

"Dazzle your sweetie for Valentine's Day or any other day for that matter with this moist and easy treat!"

Ingredients 1 h 10 m {{adjustedServings}} servings 491 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 70.4g
  • 23%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Lightly grease and flour a 9x9-inch square pan and a 9-inch round pan.
  3. Stir together the cake mix, water, vegetable oil, and eggs together in a bowl until smooth.
  4. Mix in the strawberry gelatin until combined.
  5. Divide the batter evenly between the 2 prepared pans.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  7. Transfer the square cake onto a large platter.
  8. Cut the round cake in half, then arrange the cut side of the cake along two edges of the square cake to create a heart shape.
  9. Poke several holes on the top of the cake using the handle of a wooden spoon or spatula.
  10. Pour the sweetened condensed milk over the cake so that it runs into the holes; allow the milk to soak in.
  11. Spread the strawberry preserves on top of the cake.
  12. Fold the cream cheese frosting into the whipped topping in a bowl until just incorporated.
  13. Spread the frosting over the top and sides of the cake.
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Reviews 3

  1. 4 Ratings


I had my doubts while assembling the cake (which I did the day before) but I shouldn't have worried, the cake was delicious. I have already had requests for another one! Didn't change anything. Thank you for a great recipe.


I made a strawberry cake once before and it did not turn out. So when my youngest son asked for a strawberry cake I was a bit nervous. This recipe was great! Everyone loved it and told me to hold onto the recipe. Typically the first time I make a recipe I leave it exactly as is, however I did make a few adjustments to this one. I didn't use a mix, I just mixed up a yellow cake from scratch and I baked it in a 9x13 cake pan. I didn't want to buy a whole jar of strawberry jam since I had strawberries in the freezer I just blended them up and cooked them down a bit so they had a thicker consistency. Now I am really glad I did that because those strawberries only had a little sugar in them and I think strawberry preserves would have made this cake too sweet. Lastly since my son just turned three I thought he would like strawberry frosting more than cream cheese frosting. I still mixed it with the cool whip, which I think I will do for every frosting from now on. I know it sounds like a lot of changes, but most of them are pretty irrelavent, I just thought I would list them in case it changes something for someone else. Definitely a great recipe!

janiya mallard

it is soooooo good thank you allrecipes