“Bake It Pink”: The Perfect Strawberry Celebration Cake Layered In Love…

 Strawberry Cake Recipe (from scratch)

Ingredients For the Cake:

• 2 ½ cups (310g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup (170g) unsalted butter, softened

• 1 ¾ cups (350g) granulated sugar

• 4 large egg whites (room temperature)

• ⅓ cup (80g) sour cream (room temperature)

• ⅔ cup (160ml) milk (whole preferred)

• ⅓ cup (80ml) strawberry puree* (fresh or frozen strawberries, blended)

• 1 tsp vanilla extract

• Optional: A few drops of pink or red food coloring

• Optional: ½ cup finely chopped strawberries (pat dry)

*You can make the strawberry puree by blending fresh or frozen (thawed) strawberries. Simmer gently for 10-15 minutes and reduce to concentrate flavor. Cool before use.

For the Strawberry Filling (Optional but delicious):

• 1 ½ cups (225g) fresh or frozen strawberries

• ½ cup (100g) granulated sugar

• 1 tbsp cornstarch

• 1 tbsp lemon juice

• 2 tbsp water

For the Strawberry Buttercream:

• 1 cup (227g) unsalted butter, softened

• 3 ½–4 cups (440–500g) powdered sugar

• ⅓ cup (80ml) strawberry puree (reduced and cooled)

• 1 tsp vanilla extract

• Pinch of salt

• Optional: 1–2 tbsp heavy cream for consistency

Production Method

I. Make the Strawberry Cake Layers

1. Prep: Preheat oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans. Line the bottoms with parchment paper.

2. Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Creaming Butter & Sugar: In a large bowl, beat butter and sugar on medium-high until light and fluffy (about 3-4 minutes).

4. Add Egg Whites: Add egg whites one at a time, beating well after each addition.

5. Add Wet Ingredients: Mix in sour cream, strawberry puree, milk, and vanilla extract. Add food coloring if using.

6. Combine Dry & Wet: Gradually add dry ingredients to wet, mixing just until combined. Do not overmix. Fold in chopped strawberries if using.

7. Bake: Divide batter evenly into pans. Bake 25–30 minutes (or until a toothpick comes out clean).

8. Cool: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

II. Prepare Strawberry Filling (Optional)

1. In a saucepan, combine strawberries, sugar, and lemon juice.

2. Simmer over medium heat, stirring occasionally, until strawberries break down (~5-8 minutes).

3. Mix cornstarch with water and stir into the strawberry mixture.

4. Cook until thickened (1–2 minutes). Remove from heat, cool completely before using in cake.

III. Make Strawberry Buttercream

1. Beat butter on medium speed until creamy (about 3 minutes).

2. Gradually add powdered sugar, 1 cup at a time, beating well after each addition.

3. Add strawberry puree, vanilla, and salt. Mix until smooth and fluffy.

4. If too thick, add a tablespoon of cream. If too thin, add more powdered sugar.

Assembly

1. Level Cakes: Use a serrated knife to level cake layers if needed.

2. Layer: Place first cake layer on a plate or cake stand. Spread with strawberry filling (if using), then a layer of buttercream.

3. Repeat: Add next cake layer(s), repeating filling/frosting steps.

4. Crumb Coat: Spread a thin layer of frosting all over the cake to trap crumbs. Chill for 15-30 minutes.

5. Final Frosting: Frost the outside and top with remaining buttercream.

6. Decorate: Garnish with fresh strawberries, sprinkles, or piping as desired.

Tips & Variations

• Use freeze-dried strawberries ground to powder to intensify strawberry flavor in the cake or frosting.

• You can add a splash of strawberry extract if you want a stronger flavor.