Strawberry Heart Upside Down Cake

For the strawberries:
Hull out the middle of the 8 strawberries in a v shape. Cut them in half. They should look like hearts. Set aside.

For the cake:
Preheat oven to 350 F. Spray two heart shaped pans (roughly 6×2-inch) with cooking spray. Using 1/4 cup of sugar, coat the greased pan with a good sprinkle of sugar. Arrange heart shaped sliced strawberries in a spiral design on the bottom of the pans. Set pans aside.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In a large bowl with an electric mixer, cream together butter, yogurt and white and brown sugars. Mix in the eggs one at a time. Next add in vanilla extract.

Mix half of the flour mixture into the creamed mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the strawberry nectar. Stir well to remove any lumps.

Pour the mixture into the greased heart pans over the strawberries and tap the pans on the counter to release any air bubbles.

Bake until a toothpick inserted into the center of the cakes comes out clean, about 25 to 28 minutes.

Remove pans from the oven. Let the cakes cool in the pans for 2 minutes, then run a knife along the outside edge of the pan and invert the cakes onto 2 serving plates. Sprinkle with powdered sugar.

For the arrows:
Remove leaves from and hull four strawberries. Push one coffee stirrer through the side of one of the cakes on an angle. On the lower end of each stirrer, push one strawberry facing up into the stirrer (so the pointy end is like the pointy part of an arrow). On the higher end of the stirrer, place one strawberry facing down into the stirrer. Repeat with the other cake.

Recipe adapted from a recipe by Aaron McCargo Jr.