Pretty-in-Pink Strawberry Cake

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

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.