Description
A delightful duo of chocolate-covered strawberries paired with soft heart-shaped cakes, perfect for celebrating love on Valentine’s Day.
Ingredients
Scale
- 1 lb fresh strawberries
- 8 oz high-quality chocolate (dark, milk, or white)
- 1 ½ cups all-purpose flour (or gluten-free flour)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened (or coconut oil)
- 2 large eggs (or flax eggs for vegan)
- 1 ½ tsp baking powder
- 2 tsp pure vanilla extract (preferably Madagascar)
- Parchment paper (for lining)
- Heart-shaped cookie cutter (for decoration)
Instructions
- Melt chocolate in a double boiler or microwave until smooth, stirring occasionally.
- Dip each strawberry into the chocolate, letting excess drip off, and place on parchment to cool.
- Preheat oven to 350°F (175°C) and grease a heart-shaped cake pan.
- Combine flour, sugar, and baking powder in a mixing bowl.
- Add softened butter and mix until resembling coarse crumbs.
- Blend in eggs and vanilla extract until smooth.
- Pour batter into the prepared pan and bake for 25-30 minutes.
- Let cakes cool in the pan for 10 minutes before transferring to a wire rack.
- Frost cooled cakes with icing or dust with powdered sugar, and top with chocolate-covered strawberries.
Notes
Make-ahead: Prepare the chocolate-covered strawberries and heart-shaped cakes a day in advance. Store the strawberries in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg