Cupid Cakes

Cupid Cake

Cupid Cake

Prep and Cook Time 15 minutes


Makes 12 servings


1 package (10 ounces) frozen strawberries, thawed and coarsely chopped
1 tablespoon powdered sugar
1/2 cup whipping cream, whipped
2 frozen all-butter pound cakes (10-3/4 ounces each), thawed
1/2 cup strawberry preserves


  1. Drain strawberries; reserve 1 tablespoon juice. Discard remaining juice. Gently combine strawberries, reserved juice and powdered sugar with whipped cream; set aside.
  2. Cut each cake into 12 slices. Spread half of slices with about 1-1/2 teaspoons preserves each. Top with remaining slices to make sandwiches. Press sandwiches gently to spread preserves to edges, scraping any excess from edges. Place onto serving plates; top with whipped cream mixture.

Nutritional Information

Calories 278
Total Fat 14 g
Cholesterol 14 mg
Carbohydrate 37 g
Fiber 1 g
Protein 3 g
Sodium 207 mg

Dietary Exchange

Starch 1-1/2
Fruit 1
Fat 2-1/2

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