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Prep 2hr0min
Total3hr30min
Servings12
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Ingredients
2
boxes (16 oz) Betty Crocker™ Pound Cake Mix
Butter, eggs, and water (or milk) needed for cake mix
2
tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
1
tub (8 oz) frozen whipped topping, thawed
1 1/2
lb strawberries, wiped clean with a damp paper towel
36
oz red fondant
4
oz green fondant
Black food coloring marker
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Steps
1
Preheat oven to 350°F.
2
Spray four heart-shaped pans with non-stick cooking spray and line with parchment paper.
3
Make cake mixes according to package instructions. Divide batter equally among four heart shaped pans (each cake mix will make two layers of the cake for a total of four layers.)
4
Bake cakes for 20-25 minutes until a toothpick inserted in the center comes out clean.
5
Allow cakes to cool completely, then remove from pan and level them by cutting off any parts that puffed up past the edges.
6
Set one cake on a heart-shaped piece of cardboard. Cut 6-inch hearts out of two of the other cake layers.
7
Whisk frosting and whipped topping together. Spread or pipe frosting around the edge of the bottom layer.
8
Stack the one cut out layer on top, then pipe on more frosting and add the second cut out cake layer.
9
Fill the heart-shaped hole with strawberries, and spread frosting around the top edge of the cake. Place the final cake layer on top.
10
Carve cake into a more rounded-looking strawberry shape, if desired. This step is optional, but it really gives the cake a natural strawberry shape. It's pretty easy to do. Just carve the top edge curving downward and the bottom edge curving upward.
11
Cover the cake with the remaining frosting, smoothing it out well. If you aren't using fondant, be sure to tint the frosting red before doing this step.
12
If you are covering your cake in fondant, smooth fondant will look nice, but if you add indentations to it, your strawberry will have a more natural appearance. You can purchase fondant rollers with a dot pattern at craft stores and they are simple to use. Just roll out your fondant and then gently roll the pattern over the fondant.
13
Cut leaves out of green fondant and attach to the fondant covered cake using a very small amount of water. If you want, you can even curl your leaves up a bit to give them a more natural look.
14
Draw on seeds using a black food coloring marker.
15
Serve cake the day it is made.
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No nutrition information available for this recipe
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