Prep: Preheat your oven to 350°F (175°C). Generously spray both pans of the Wilton Tasty-Fill Heart Pan set with baking spray with flour.

Mix Batter: In a large bowl, combine the cake mix, instant pudding powder, Dream Whip powder, sour cream, milk, eggs, and oil. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed for 1½ minutes until smooth.

Bake: Divide batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean.

Cool & Chill: Cool in the pans for 15 minutes. Invert cakes onto a wire rack to cool completely. Transfer cooled layers to the freezer for 30–60 minutes to firm up before assembly.

Strain Berries: Set a fine-mesh sieve over a bowl and pour in the strawberry pie filling. Let the liquid gel drain off. Reserve 2 tablespoons of gel for the chocolate ganache glaze.

Beat Cheese & Sugar: In a large mixing bowl, beat the softened cream cheese on medium-high speed until light and fluffy. Sift in the powdered sugar and beat until well combined.

Add Strawberries: Add the drained strawberries and beat until they break into small pieces and combine with the cheese.

Fold & Tint: Add the thawed whipped topping and beat on low just until incorporated. Stir in pink food coloring if desired. Transfer about 1½ cups of filling into a piping bag or large zip-top bag with the corner cut off.

Fill Grooves: Place the cake layer with the single heart cavity cut-side up on an 8-inch cake board or platter. Pipe filling generously into the groove, smoothing it level without covering the center round post. Repeat with the second cake layer.

Stack: Carefully flip the top cake layer upside down onto the bottom layer so the two heart grooves meet to form a complete heart inside.

Crumb Coat & Frost: Use the remaining cheesecake filling to frost the exterior of the whole cake. Chill in the fridge while preparing the ganache.

Melt: In a small, microwave-safe glass bowl, combine the chopped chocolate, ¼ cup heavy cream, and 2 tablespoons of reserved strawberry gel. Microwave on HIGH for 30 seconds. Stir well.

Smooth: Microwave for another 20 seconds, then let sit undisturbed in the microwave for 2 minutes. Stir until completely smooth.

Adjust Consistency: Stir in the remaining 1 tablespoon of heavy cream until the ganache is glossy and pourable.

Decorate: Spoon or pour the glaze over the top edge of the chilled cake, letting artful chocolate drips run down the sides. Chill for 15 minutes to set before slicing.