Strawberry Sweetheart Cake

By carvalhohm

Ingredients

• 1/3 cup heart-shaped sprinkles, divided (see Note)
• 1 (18.25-ounce) package yellow cake mix, batter prepared according to package directions (see Note)
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 quart fresh strawberries, washed and hulled

Details

Servings 12
Preparation time 15mins
Cooking time 15mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven according to cake mix package directions. Stir 1/4 cup sprinkles into cake batter; pour equal amounts into one 8-inch square pan and one 8-inch round pan.

Bake cakes according to package directions. Let cool slightly then remove to a wire rack to cool completely.

Place square cake toward bottom of a large platter, positioned like a diamond. Cut round cake in half and place halves on platter with flat sides flush to the top right and left sides of the “diamond,” creating a heart-shaped cake.

Frost top and sides of cake with whipped topping. Place strawberries stem-end down in whipped topping, outlining the edge of the cake. Sprinkle remaining sprinkles in center of strawberries. Serve, or cover loosely and chill until ready to serve.

Note:
If you can't find heart-shaped sprinkles, any kind will do — try to find something festive, like red and white or pink.

Almost any cake mix flavor can be used, including strawberry.