chocolate strawberry valentines

(3 ratings)
Blue Ribbon Recipe by
Jane Whittaker
Massena (now in FL), NY

These are a version of the Strawberry Valentines, but they are on a Devil's Food rectangular cupcake. The benefit of these is that you can make them 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.

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Blue Ribbon Recipe

Not only are these chocolate strawberry cakes yummy, but they also look beautiful. No one would guess they start with a box of Devil's Food cake mix. The moist, rich chocolate cake has a sweet strawberry compote on top. They both pair nicely with the tangy, creamy cheese frosting. This easy dessert is topped with a whipped topping and fresh sliced strawberries, but fresh whipped cream could be used, too. We also topped ours with festive sprinkles. It's a wonderful treat for your sweetheart on Valentine's Day.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 14 serving(s)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For chocolate strawberry valentines

  • 1 box
    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
  • 2/3 c
    reserved strawberry juice
  • 2 Tbsp
    corn starch
  • 5 - 8 Tbsp
    granulated sugar
  • 1/2 to 1 tsp
    Kirsch more or less to your taste, optional
  • 16 oz
    strawberry cream cheese spread
  • 14 md
    fresh whole strawberries, made into fans
  • 4 oz
    Cool Whip, thawed

How To Make chocolate strawberry valentines

  • Prepare cupcakes according to box directions.
    1
    Make your cupcakes according to package directions using water, oil, and eggs. Let cool completely before decorating. 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.
  • Chop frozen strawberries and reserve juice.
    2
    While cupcakes are baking, thaw your strawberries, cutting them up smaller. Reserve 2/3 cup juice.
  • In a saucepan, add strawberry juice, sugar, corn starch, strawberries, and Kirsch.
    3
    In a saucepan, add strawberry juice, sugar, and corn starch; stirring to smooth. Bring to a boil and cook until thickened. Add strawberries and cook a minute more. Remove from heat and stir in Kirsch.
  • Cover and chill the filling.
    4
    Cover and chill filling.
  • Cut off the domed top of the cupcakes.
    5
    Take a sharp knife to each cupcake and level off the rounded tops. Save those to snack on.
  • Put the cream cheese in a piping bag and pipe around edges of the cupcake.
    6
    Put the strawberry cream cheese in a resealable plastic bag. Cut off the corner to make a piping bag. Pipe all around the outside of the cupcake.
  • Add the strawberry filling to the center.
    7
    Put your strawberry filling in the middle of the piped cream cheese.
  • Top with whipped topping and a fanned strawberry.
    8
    Top with a dollop of Cool Whip and a fanned strawberry.
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