Valentine’s Day Strawberry Love Cake For Your Sweetheart

Valentine's Day Strawberry Love Cake For Your SweetheartValentine’s Day Strawberry Love Cake For Your Sweetheart.

Kind gestures are often expressed through personalized baking.

This simple strawberry yogurt cake will tantalize their tastebuds and share your love.

You will need about one hour to bake and about 10 minutes to create this fabulous Valentine’s Day Strawberry Love Cake.

So to translate, your active time is only 10 minutes!

In any event, your Valentine’s Day Strawberry Love Cake will be super moist and offer only ‘finer’ crumbs.

Add a bouquet of flowers, or a card and you’ve got a sweet way to celebrate Valentine’s Day.

As with all of my recipes, I’ve kept the ingredients simple and the baking instructions easy.

Grab your mixing bowls, it’s time to make Valentine’s Day Strawberry Love Cake for your sweetheart!

Valentine’s Day Strawberry Love Cake

IMAGE OF STRAWBERRY HEART CAKESo let’s dig right in so you can start baking!

You will need a 9″ release pan to make this recipe.

I love the release pan that I use, it does not require the side closures, instead, I just push up from the bottom!

Also, you will want to use parchment paper on the removable flat form.


Parchment will make cleanup so much easier and ensure that NOTHING will stick.

Don’t forget to make sure to use a pastry brush and wipe the sides with a nonstick spray of some sort so that the interior tray will slide right on up and out!

What To NOT Use

STRAWBERRY LOVE CAKETo get the best results DO NOT USE Frozen strawberries.

Frozen strawberries will be too watery and ruin what is a fantastic cake.

The strawberries should all be washed and patted dry.

Also, you will be removing the hull in order that you can slice and chunk the berries.

Fresh berries don’t contain the liquid that a frozen berry will produce.

No Exceptions.

Presentation of the Valentine’s Strawberry Love Cake

STRAWBERRY HEART CAKEShowcase your masterfully baked Valentine’s Strawberry Love Cake on a pedestal with a dome.

Any leftovers must be refrigerated making the pedestal with a dome a great idea as it’s simple to toss in the refrigerator.

You may even want to add a hearted paper doily below,

A Word About Yogurt

It does not matter what brand of yogurt you use for this cake.

That said, it does matter that you use ONLY Greek Yogurt.

Greek Yogurt is not runny or thin, whereas basic yogurt is.

In fact, there is more protein in Greek Yogurt, which results in a very moist cake without crumbly crumbs!

Confectioner’s Sugar For The Win

I do want you to know that I have made this recipe so many times and I’ve tried many differnet toppings to finish the cake’s presentation.

This cake is not a cake that accepts sugar icing.

Also, it’s not a cake for writing on.

What you will find is that the moisture atop strawberries is best suited for a COOLED cake before topping.

Then, the confectioner’s sugar sifted.

Whether or not you choose to add a heart is up to you.

Finally, you could also serve it without the confectioners’ sugar as it is beautiful without.

Suggested Kitchen Essential For This Recipe

Hearted Doilies

Sifter You’ll Use More Than Once with Stencils

Pedestal With Dome For Presentation and Refrigeration

9″ Spring Release Pan

Heart Cookie Cutter Set, with Different Sizes Stainless Steel

Parchment Paper

Fairly-Priced SS Mixing Bowl Set

Scrape Down Spatulas

Ultimate Zester Set

RECIPE for Valentine’s Strawberry Love Cake


Valentine's Day Strawberry Love Cake

Print Pin
Course: Recipes
Cuisine: cake
Prep Time: 8minutes
Cook Time: 1hour
Additional Time: 1hour
Total Time: 2hours8minutes
Servings: 8slices
Calories: 564kcal
Author: dana vento


  • 6 Pitted Amarena Cherries and about 1 Tablespoon of its syrup optional ingredient
  • 2 large eggs
  • 1 Cup of Sugar 2 teaspoons - don't mix that in
  • 1/2 C Olive Oil
  • Greek Yogurt PLAIN 3/4 C
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Almond Extract optional but Mmm
  • 2 C All Purpose Flour sifted
  • 1 1/2 Teaspoons Baking Powder
  • A Thick-skinned rinsed lemon for testing. About 1 -2 Tablespoons
  • 16 Ounces of Strawberries about 8 sliced, and the rest cubed. All Hulled, rinsed, and dry
  • Confectioner's Sugar about 1/4 C
  • 2 Tablespoons Hot Cocoa


  • First, preheat the oven to 350° F
  • Next, prep your spring pan
  • Using a piece of parchment paper, cut a circle the same size as the moveable base and place the base in the pan and lock the springform.
  • Next, grease the sides of the springform pan.
  • Sugar so lightly the base of the pan with about 2 teaspoons or less of sugar, just to lightly coat.
  • Now, slice about 8 berries (maybe a few more depending on the sizes of berries you have) top to bottom lengthwise.
  • Arrange these berries along the bottom of your parchment-lined, sugar-sprinkled spring pan disc.
  • Cut up the cherries (if using) and drizzle with some cherry syrup.
  • Set this aside.
  • Unlike most recipes, we will be incorporating MOST ingredients before mixing or combining it is not a typo.
  • Add to your mixing bowl: eggs, sugar, oil, yogurt,
  • Mix, to combine.
  • Add in Almond Extract, Vanilla Extract mix.
  • Then Baking Powder.
  • Next Sifted Flour.
  • Mix, it will get thick but you must mix to ensure all ingredients are combined.
  • Scrape down the bowl if you need to.
  • Add in lemon zest.
  • Mix quickly to incorporate but not extra mixing.
  • Now fold in the remaining strawberries that you cubed.
  • Transfer to your prepared baking pan.
  • When you 'plop' the dough in, try NOT to move the berries and cherries on the bottom.
  • The best way to do this is to divide the batter into four and then cover all four areas of the pan.
  • Then lightly drag your spatula across 'GENTLY' the top.
  • Don't pull too hard and the bottom of the batter will not MOVE.
  • Transfer cake into the oven.
  • Bake for one hour at 350°F.
  • Do check with a toothpick to ensure that the batter is fully baked, if the toothpick comes out clean you are golden!
  • Allow the cake to cool for 30 minutes.
  • Then, remove it from the spring pan.
  • Next, Invert onto a pedestal tray or serving dish.
  • Allow the cake to cool for another 30 minutes to an hour. (if you sprinkle with confectioner's sugar before the cake is full, the sugar will melt into the cake!
  • Then top with confectioner's sugar.
  • If you are putting a heart of hearts atop, you use a cookie cutter or stencil.
  • I filled mine with Hot Cocoa and dusted the exterior with Confectioner's Sugar.
  • Serve.
  • Enjoy.
  • Refrigerate any leftovers as yogurt is your base ingredient and it will not be counter-safe storage.



Serving: 1g | Calories: 564kcal | Carbohydrates: 73g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 24g | Cholesterol: 47mg | Sodium: 117mg | Fiber: 2g | Sugar: 45g