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+ servings

Valentine's Day Strawberry Love Cake

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Course: Recipes
Cuisine: cake
Prep Time: 8 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 8 minutes
Servings: 8 slices
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
Tried this recipe?Follow me on Pinterst at @Dana_Vento for more!