Instructions

1. To make frosting: Place a coffee filter in each of two small sieves. Place each sieve over a bowl.
2. Pour 5.3 ounces yogurt into each filter, spreading the yogurt so it reaches about 1⁄4 inch from the edges of the coffee filters.
3. Cover bowls loosely with plastic wrap, and allow the yogurt to drain in the fridge overnight.
4. Once drained, spoon the yogurt into a large bowl. Add powdered sugar, and a few drops of red food coloring. Whisk together until smooth. If the icing isn’t pink enough for your preference, just continue adding the food coloring a little bit at a time and whisk to combine until the perfect color is reached!
5. To assemble the cakes: Slice angel food cake in half horizontally. Use a small cookie cutter to cut heart-shaped mini cakes out of each cake half, creating an even number of total hearts. Slice each cake heart in half again horizontally.
6. Top an equal number of cake bottoms with 1/2 teaspoon strawberry preserves and two thin slices of strawberry, creating a heart shape with the berry slices.
7. Place the remaining cake half tops on each bottom slice. Frost with strawberry icing. Drizzle with melted white chocolate, and place on a wire rack to set.