chocolate strawberry valentines

★★★★★ 3 Reviews
janenov46 avatar
By Jane Whittaker
from Massena (now in FL), NY

These are a version of the Strawberry Valentines, but these are on a Devil's Food rectangular shaped cupcake. The benefit of these is you CAN make these ahead of time. I usually make the cupcakes, pipe the strawberry cream cheese on, add the strawberry filling, cover and refrigerate. When ready to eat I put on a dollop of whipped cream and a strawberry fan.

Blue Ribbon Recipe

These cakes make a beautiful presentation - and they're so yummy! These are really easy to prepare and we love using a cake mix base. A great Valentine's Day treat.

— The Test Kitchen @kitchencrew
serves 14
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For chocolate strawberry valentines

  • 18 1/4 oz
    Pillsbury Moist Supreme Devil's Food cake mix
  • 1 1/4 c
    water
  • 1/2 c
    oil
  • 3 lg
    eggs
  • 20 oz
    frozen sweetened strawberries thawed, juice reserved; two 10 oz pkgs
  • 2 Tbsp
    cornstarch
  • 2/3 c
    reserved strawberry juice
  • 5 to 8 Tbsp
    sugar
  • 1/2 to 1 tsp
    Kirsch more or less to your taste, and this is optional
  • 16 oz
    strawberry cream cheese spread, two 8 oz containers
  • 14 md
    fresh whole strawberries made into fans
  • 4 oz
    Cool Whip, thawed
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How To Make chocolate strawberry valentines

  • 1
    Make your cupcakes to package directions using the water, oil, and eggs. Let cool completely before decorating.
  • 2
    I use a rectangular cupcake pan that makes 8 cupcakes to a pan I measure out 1/3 cup batter per cupcake so they are all uniform.
  • 3
    While cupcakes are baking, thaw your strawberries, cutting them up smaller. Reserve 2/3 cup juice.
  • 4
    In a sauce pan, add your strawberry juice, sugar, and cornstarch, stirring to smooth, bring to boil and cook til thickened. Add strawberries and cook a minute more. Remove from heat and stir in kirsch.
  • 5
    Cover and chill filling.
  • 6
    To each cupcake, take a sharp knife and level off the rounded tops. You can save those to snack on.
  • 7
    Put the strawberry cream cheese in a Ziploc bag, cut off the corner to make a piping bag. Pipe all around the outside of the cupcake.
  • 8
    Put your strawberry filling in the middle of the piped cream cheese, top with a dollop of Cool Whip, and top with a strawberry fan.
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