Pretty-in-Pink Strawberry Cake

Pretty-in-Pink Strawberry Cake Recipe
Photo: Charles Schiller
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.

Yield:

12 Servings

Nutritional Information

Calories 774
Fat 50 g
Satfat 30 g
Protein 8 g
Carbohydrate 76 g
Fiber 2 g
Cholesterol 269 mg
Sodium 492 mg

Ingredients

Cake:
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
Buttercream:
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)

Preparation

Preheat oven to 350°F. Line 2 (9-inch) cake pans with parchment; grease paper.

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.

Bake until a tester comes out clean, 45 to 50 minutes.

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.

Place one cake layer on a platter. Spread 3/4 cup buttercream on top. Add top layer and frost cake.

Note:

June 2006
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