Strawberries and Cream Valentine Cake
This is a beautiful and delicious Valentine's Day cake, made in a heart-shaped insert of a spring form pan. If you do not have a heart-shaped insert, you can certainly just make it in a 9" or 10" round spring form, but the idea is that you have to be able to remove the sides of it, to display the pretty layers. If you assemble it in a regular cake pan (with straight sides), you will need to divide this between TWO 9" rounds, or two similar-sized (9" or thereabouts) heart-shaped pans, but you will not be able to invert it to see the layers, as you'll end up w/ the squishy Cool Whip layer on the bottom when you flip it! You'll just have to cut 'n serve it straight out of the pan, in order to see the layers, if using regular cake or heart-shaped cake pans.
- 15-oz angel food cake, cut into 1" cubes
- 2 pkg
- strawberry gelatin, sugar-free
- 2 c
- boiling water
- 10 oz
- tub of frozen strawberries in syrup, slightly thawed
- 1 pkg
- (8-oz) light cream cheese, softened to room temp
- 2 tsp
- lemon juice
- 1 tsp
- lemon zest
- 1 c
- powdered sugar
- 2 c
- cool whip lite, thawed
#1. pour directly into heart mold, OR
#2. leave in mixing bowl and chill for just a bit (keep an eye on it!) until it is cool and reaches a barely "wobbly" congealed state, then pour into heart mold. I prefer method #2, as your liquid is less likely to eek out from under the foil around the heart insert and climb up the outsides of the foil.
Whichever method you choose, then place in refrigerator to allow cake mixture to set completely, at least 1-hour.
Place back in refrigerator for at least another hour, so everything will get really cold and meld together.
After the cake is securely on the plate, remove the heart insert from the outside of the cake. Garnish with fresh strawberries, if desired.