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.
1/2 pound butter
2 cups sugar
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)
How to Make It
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.
I followed the recipe word for word and it came out really nice. It was moist and fluffy, but definitely not too dense. I didn't use this frosting recipe simply because I had a different idea in mind and wanted to use chocolate with the strawberry cake. Overall, I was very pleased and will be making this again.
This recipe required some overhaul to make it edible. I reduce the butter in the cake to 1 stick and only used 1 c. of sugar. I also folded in an entire quart of chopped strawberries. I used a 9 x 12 baking pan rather than 2 round cake pans.
It still produced a very dense moist cake. I can't imagine the cake with more butter and sugar.
Totally ditch the frosting recipe. Four sticks of butter is outrageous.
I made a frosting by beating 2 Tbsp. melted butter, 3 c. powdered sugar, 1 tsp. vanilla, 1 tsp. lemon juice and 3/4 c. strawberry jam in a medium mixing bowl and thinning to a spreadable consistency with milk. I spread this over the cake and topped it with sliced strawberries. Or you could top the cake with whipped cream and strawberries.
Now this reminds me of strawberry shortcake.
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