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Strawberry Sweetheart Cake




Source of Recipe


Mr. Food


List of Ingredients




1/4 cup rainbow sprinkles
1 pkg (18.25 oz) yellow cake mix, batter prepared according to pkg directions
1 container (8 oz) frozen whipped topping, thawed
2 quarts fresh strawberries, washed and hulled

Recipe



Preheat oven according to cake mix package directions. Coat one 8-inch square pan and one 8-inch round pan with nonstick cooking spray.

Stir sprinkles into the prepared cake batter. Pour equal amounts of the batter into the pans. Bake according to package directions. Let the cakes cool slightly, then turn them out onto wire racks to cool completely.

Place the square cake on a large platter, positioning the cake so that it looks like a diamond. Cut the round cake in half and place the cut sides against the upper two sides of the square cake to form a heart shape.

Frost the top and sides of the cake with whipped topping. Place strawberries stem-end down in the whipped topping, completely covering the top of the cake. Serve, or cover loosely and refrigerate until ready to serve.