Pink Strawberry Cream Cake
A delightful pink strawberry cream cake that combines fresh strawberries and a light, fluffy cake base. Perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh strawberry puree
Cream Frosting
- 1 cup heavy cream
- 1/2 cup confectioners' sugar
- 1 tsp vanilla extract
- 1/2 cup diced fresh strawberries
Instructions
Preparation
- Preheat your oven to 350°F and prepare your cake pans by greasing and flouring them.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and strawberry puree. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- Beat the heavy cream in a chilled bowl until soft peaks form. Gradually add the confectioners' sugar and vanilla extract, beating until stiff peaks form. Fold in the diced strawberries.
- Apply a layer of frosting between each cake layer as you stack them. Use remaining frosting to cover the top and sides of the cake.
Serving and Storage
- Slice the cake into 8 servings and enjoy. This cake is perfect for any celebration or as a special treat.
- Store any leftover cake in an airtight container in the refrigerator for up to three days. For longer storage, wrap tightly and freeze for up to a month.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Ingredient Substitutions: You can substitute buttermilk with a mix of milk and lemon juice. How to Serve: Best served chilled with a garnish of fresh strawberries. Storage & Freshness: Store in the refrigerator. Make-Ahead Tips: Bake the cake layers in advance and assemble the day of serving.