Ingredients:

  • 3 cups (375g) All-purpose flour, sifted
  • 1 ¾ cups (350g) Granulated sugar
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • 1 tsp Fine sea salt
  • 1 cup (227g) Unsalted butter, room temperature and cubed
  • 4 Large eggs, room temperature
  • 1 cup (240ml) Full-fat buttermilk, room temperature
  • 2 tsp Pure vanilla extract
  • 2 drops Pink gel food coloring
  • 2 cups (300g) Fresh or frozen strawberries, pureed and strained
  • 1 ½ cups (340g) Unsalted butter, softened but cool
  • 4.5 cups (560g) Confectioners' sugar, sifted
  • 1 tbsp Heavy cream
  • 0.25 tsp salt

Instructions:

  1. Place the 2 cups of strawberry puree in a small saucepan over medium-low heat. Cook for 15 minutes until thick like a spreadable jam. Let cool completely.
  2. Preheat oven to 350°F (175°C). Grease and line one 8-inch square cake pan and one 8-inch round cake pan with parchment paper.
  3. In a stand mixer with a paddle attachment, whisk the flour, sugar, baking powder, baking soda, and salt. Add cubed butter one piece at a time on low speed until the mixture resembles coarse sand.
  4. Whisk together eggs, buttermilk, vanilla, and pink food coloring. Slowly stream into the flour mixture and beat on medium for 90 seconds to develop structure.
  5. Divide batter evenly between the two pans. Bake for 35 minutes at 350°F or until a toothpick comes out clean. Cool completely.
  6. To assemble the heart: Cut the round cake exactly in half to create two semicircles. Place the square cake on a board in a diamond orientation. Attach the flat side of each semicircle to the top two sides of the square using a bit of frosting to form a heart shape.
  7. Prepare frosting by beating the 340g butter until pale. Gradually add confectioners' sugar, the cooled strawberry reduction, salt, and heavy cream until fluffy. Frost the entire cake, smoothing the joints between the cake pieces.