Pretty-in-Pink Strawberry Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Whether you're planning a birthday party or a classic movie night, this perfectly pink cake is just the dessert you need. Chopped strawberries add a soft pink hue (and fresh fruit flavor!) to the cake, while the buttercream gets its flavor from sliced berries. For a more intense color, you can use red coloring in addition to the berries. Ingredients:
1/2 pound butter |
2 cups sugar |
4 eggs |
2 teaspoons vanilla |
1 tablespoon baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
3 cups flour |
2 cups buttermilk |
1/2 pound chopped strawberries |
1 pint sliced berries |
1/3 cup water |
4 egg yolks |
1 1/2 cups confectioners' sugar |
1/2 teaspoon salt |
1/2 tablespoon lemon juice |
1 pound butter |
red coloring (optional) |
Directions:
1. Preheat oven to 350°F. Line 2 (9-inch) cake pans with parchment; grease paper.
2. Cream 1/2 pound butter and 2 cups sugar. Beat in 4 eggs, 2 tsp. vanilla, 1 Tbsp. baking powder, 1 tsp. salt and 1/2 tsp. baking soda. Add 3 cups flour and 2 cups buttermilk alternately. Fold in 1/2 pound chopped strawberries. Scrape into pans.
3. Bake until a tester comes out clean, 45 to 50 minutes.
4. Make buttercream while cakes cool. Bring 1 pint sliced berries and 1/3 cup water to a boil, stirring; remove from heat. Beat 4 yolks and 1 1/2 cups confectioners' sugar; stir into liquid. Stir in 1/2 tsp. salt; cook, whisking, until temperature reaches 170°F. Off heat, beat in 1/2 Tbsp. lemon juice; let cool. Beat in 1 pound butter 2 Tbsp. at a time until fluffy. Add a drop of red coloring, if desired.
5. Place one cake layer on a platter. Spread 3/4 cup buttercream on top. Add top layer and frost cake.
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