Pretty-in-Pink Strawberry Cake

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
Cost per Serving: $1.49
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 774
  • Fat: 50g
  • Saturated fat: 30g
  • Protein: 8g
  • Carbohydrate: 76g
  • Fiber: 2g
  • Cholesterol: 269mg
  • Sodium: 492mg


  • 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)


  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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