Pink Strawberry Layer Cake: Sweet Layers of Fruity Bliss
Nothing says celebration quite like a Pink Strawberry Layer Cake. Its vibrant pink frosting and juicy strawberry layers make it the centerpiece of any party or weekend treat. This recipe combines soft, fluffy cake layers with a creamy strawberry-infused frosting, resulting in a visually stunning and delightfully flavorful dessert. Perfect for birthdays, brunches, or even a romantic dessert, this cake is a must-try for strawberry lovers.
Ingredients
Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- ½ cup strawberry puree (fresh or frozen strawberries blended)
- Pink food coloring (optional, for extra vibrant pink hue)
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ¼ cup strawberry puree
- Pinch of salt
Optional Garnish:
- Fresh strawberries, sliced
- Edible flowers
- White chocolate shavings
Instructions
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for easy removal. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, use a hand or stand mixer to cream the butter and sugar together until light and fluffy (about 3–4 minutes). - Add Eggs and Vanilla:
Beat in the eggs, one at a time, followed by the vanilla extract, ensuring each egg is fully incorporated before adding the next. - Incorporate Dry Ingredients:
Gradually add the dry ingredients to the butter mixture in three parts, alternating with milk in two parts, starting and ending with dry ingredients. Mix until just combined. - Add Strawberry Puree and Color:
Fold in the strawberry puree gently. Add pink food coloring if desired for a more vivid pink hue. - Bake the Cake Layers:
Divide the batter evenly among the prepared cake pans. Smooth the tops and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely. - Prepare the Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Add strawberry puree, vanilla extract, and heavy cream. Beat for an additional 2–3 minutes until fluffy and spreadable. Adjust consistency with more cream if needed. - Assemble the Cake:
Place the first cake layer on a cake board or serving plate. Spread a generous amount of frosting evenly on top. Repeat with the second layer. Top with the final cake layer and frost the top and sides of the cake. - Decorate:
Garnish with fresh strawberries, edible flowers, or white chocolate shavings. Chill for 30 minutes if desired before slicing to help the frosting set. - Serve:
Slice into generous wedges and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips for the Perfect Strawberry Layer Cake
- Use Fresh Strawberries: Fresh strawberries make the cake more flavorful. If using frozen, thaw and drain excess liquid before pureeing.
- Room Temperature Ingredients: Butter, eggs, and milk at room temperature help the batter mix more evenly and result in fluffier layers.
- Level Your Cake Layers: Use a serrated knife to trim domed tops so your cake layers stack evenly.
- Chill Before Frosting: Slightly chilling the cake layers makes them easier to frost without crumbs.
Variations
- Chocolate-Strawberry Twist: Add a ½ cup of cocoa powder to the cake layers for a chocolatey variation.
- Mini Layer Cakes: Bake in 4-inch pans for individual servings. Perfect for tea parties.
- Whipped Cream Frosting: Substitute strawberry buttercream with lightly sweetened whipped cream for a lighter finish.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
- Serve slices alongside a fresh berry salad for brunch or afternoon tea.
- Drizzle with melted white chocolate for extra decadence.
Fun Facts
- Strawberry cakes date back to early 19th-century America, often associated with spring and summer harvests.
- Pink cakes have long been a symbol of romance and celebration, making them a favorite for Valentine’s Day and weddings.
- The natural color of strawberries can range from pale pink to deep red, which makes each homemade cake uniquely charming.
Pink Strawberry Layer Cake
A soft, fluffy layered cake with pink strawberry buttercream frosting, perfect for celebrations.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and sugar until light and fluffy using a hand or stand mixer.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients alternating with milk, beginning and ending with dry ingredients.
- Fold in strawberry puree and optional pink food coloring.
- Divide batter among pans and bake 25–30 minutes, until a toothpick comes out clean. Cool 10 minutes, then transfer to wire racks.
- Beat butter for frosting, gradually adding powdered sugar, strawberry puree, vanilla, heavy cream, and salt until fluffy.
- Layer cakes with frosting, then frost top and sides. Garnish as desired.
- Serve at room temperature. Store in airtight container in refrigerator for up to 3 days.
Notes
For extra stability, chill cake layers before frosting.
