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Pink Strawberry Layer Cake

A soft, fluffy layered cake with pink strawberry buttercream frosting, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 4 eggs large
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • 0.5 cup strawberry puree fresh or thawed
  • pink food coloring optional
Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 0.25 cup strawberry puree
  • pinch salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream butter and sugar until light and fluffy using a hand or stand mixer.
  4. Add eggs one at a time, then mix in vanilla extract.
  5. Gradually add dry ingredients alternating with milk, beginning and ending with dry ingredients.
  6. Fold in strawberry puree and optional pink food coloring.
  7. Divide batter among pans and bake 25–30 minutes, until a toothpick comes out clean. Cool 10 minutes, then transfer to wire racks.
  8. Beat butter for frosting, gradually adding powdered sugar, strawberry puree, vanilla, heavy cream, and salt until fluffy.
  9. Layer cakes with frosting, then frost top and sides. Garnish as desired.
  10. Serve at room temperature. Store in airtight container in refrigerator for up to 3 days.

Notes

For extra stability, chill cake layers before frosting.