Description
A delightful and whimsical dessert featuring a vibrant pink strawberry cake frosted with creamy strawberry icing, perfect for any festive gathering.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup strawberry puree (fresh or canned)
- 1/4 cup milk
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- Pink food coloring (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup strawberry puree (fresh or canned)
- 1 tsp vanilla extract
- Pink food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time. Mix in the vanilla extract and strawberry puree. Then add the sour cream and milk, mixing until smooth and well-combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in pink food coloring if desired.
- Divide the batter into prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for 10 minutes, then transfer to wire racks to cool completely.
- In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and strawberry puree, mixing until well incorporated. Add pink food coloring if desired. Continue beating until the icing is smooth and spreadable.
- Place one cooled cake layer on a serving platter and spread a generous layer of strawberry cream cheese icing on top. Place the second cake layer on top of the first and frost the top and sides with remaining icing.
- Chill the cake for at least 30 minutes before serving to allow the icing to set.
Notes
Store leftover cake in an airtight container in the refrigerator for 3-4 days, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: strawberry cake, dessert, pink cake, birthday cake, festive cake