Wonderful luscious cake filled with strawberries is baked in a Maryann heart shaped pan to hold fruit or custard. It can also be baked in Duncan Hines tiara dessert pan. The strawberries that fill the cake shell is covered with a sparkling glaze and served with whipped cream or ice cream. Very easy to make.
This Maryann pan was manufactured by Wilton in the last quarter of the 20th century.
The cake was baked from a white cake mix following the directions on the box. The extra batter was then used for cupcakes. I followed the instructions for baking layer cake pans. Recipe for the cake made from scratch is included at the end for the vintage Maryann pans.
Fill the pan an inch from the top edge. It bakes nicely without over flowing and fills the pan. That will give you a nice cake shell to use. To make sure that the cake flips out of the pan easily, use vegetable spray to coat the interior of the pan before filling.
The cake didn’t need any trimming to sit flat. I left it cool then covered it with plastic wrap until time to fill. Some of the soft crust stuck to the wrapping
Fill with strawberries. We like ours sliced but you can use whole berries to make a dramatic presentation. Spoon glaze over top and chill in the refrigerator.
Strawberry Glaze for Maryann Cake
- 1/2 cup sugar
- 3 teaspoons cornstarch
- 1/2 cup cold water
- 1/2 package (3 ounces size)
- pinch salt
In a saucepan, blend sugar and cornstarch and add water, mixing until smooth. Add syrup cook over low heat until thick, stirring occasionally. Remove from heat. Add jello all at once and a few drops of red food coloring. Stir to blend. Cool. Cover baked shell or graham cracker pie shell with small amount of glaze. Add prepared strawberries then add rest of the glaze over top. Chill. Serve with whipped cream.
Basic Recipe for Maryann Pan
- 3/4 cup sugar
- 1/4 cup butter
- 3 egg yolks
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon flavoring
Preheat oven 350 degrees. Prepare pan with vegetable baking spray.
Mix sugar, butter and eggs in a large mixing bowl. Add milk. Then add the remaining ingredients. Mix on medium speed until smooth. Pour into prepared pan with vegetable spray and bake at 350° for 25 min. Remove from oven and let cool 10 minutes before inverting on serving plate. Cool and then fill.