Active Time
55 Mins
Total Time
2 Hours 10 Mins
Yield
Serves 12 (serving size: 1 slice)
Photo: Kelsey Hansen; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis  

How to Make It

Step 1

Prepare the Cake: Preheat oven to 350°F. Beat sugar and butter with a heavy-duty electric stand mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time; beat on low speed just until incorporated after each addition. Stir in vanilla.

Step 2

Whisk together flour, baking powder, and salt in a medium bowl. Add to sugar mixture alternately with half-and-half, beginning and ending with flour mixture; beat on low speed just until combined after each addition. Fold in strawberries and red food coloring.

Step 3

Divide batter evenly among 3 greased and floured 8-inch round cake pans. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, about 20 minutes.

Step 4

Cool cakes in pans on wire racks until cool enough to handle, about 20 minutes. Invert cakes onto wire racks to cool completely, about 1 hour.

Step 5

Prepare the Strawberry Buttercream Frosting: Beat butter with a heavy-duty electric stand mixer on medium speed until smooth, about 1 minute. Add powdered sugar, and beat until fluffy, about 5 minutes. Add strawberries, lemon juice, vanilla, and salt; beat just until smooth.

Step 6

Assemble the Cake: Place 1 cake layer on a cake plate; spread with an even layer of Strawberry Buttercream Frosting. Repeat 2 times with 2 cake layers and frosting. Spread top and sides of cake with remaining frosting.

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