Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Recipe by MyRecipes June 2006

Gallery

Charles Schiller

Recipe Summary

Yield:
12 Servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

774 calories; fat 50g; saturated fat 30g; protein 8g; carbohydrates 76g; fiber 2g; cholesterol 269mg; sodium 492mg.
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