This vibrant pink layer cake is pure strawberry-on-strawberry goodness, with fresh strawberries going into the cake batter and frosting.
Ingredients :
2 cups granulated sugar
1 cup (8 oz.) unsalted butter, softened, plus more for greasing pans
4 large eggs
1 tablespoon vanilla extract
3 1/2 cups (about 14 7/8 oz.) all-purpose flour, plus more for dusting pans
2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup half-and-half
1 cup finely chopped fresh strawberries (about 7 oz.)
1/2 teaspoon red liquid food coloring
1 1/2 cups (12 oz.) unsalted butter, softened
8 cups (about 2 lb.) powdered sugar
1 cup finely chopped fresh strawberries (about 7 oz.)
1 teaspoon fresh lemon juice (from 1 lemon)
1 teaspoon vanilla extract
1/2 teaspoon table salt
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.
Source: myrecipes.com
2 cups granulated sugar
1 cup (8 oz.) unsalted butter, softened, plus more for greasing pans
4 large eggs
1 tablespoon vanilla extract
3 1/2 cups (about 14 7/8 oz.) all-purpose flour, plus more for dusting pans
2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup half-and-half
1 cup finely chopped fresh strawberries (about 7 oz.)
1/2 teaspoon red liquid food coloring
1 1/2 cups (12 oz.) unsalted butter, softened
8 cups (about 2 lb.) powdered sugar
1 cup finely chopped fresh strawberries (about 7 oz.)
1 teaspoon fresh lemon juice (from 1 lemon)
1 teaspoon vanilla extract
1/2 teaspoon table salt
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.
Source: myrecipes.com
