Pretty-in-Pink Strawberry Cake

Vegetarian
Health score
3%
Pretty-in-Pink Strawberry Cake
45 min.
12
801kcal

Suggestions


Introducing the Pretty-in-Pink Strawberry Cake – a delightful dessert that will add a splash of color and flavor to any occasion! Whether you're hosting a birthday party, celebrating a special milestone, or simply craving a sweet indulgence, this cake is sure to impress your guests and satisfy your sweet tooth.

The combination of fresh berries and creamy buttercream provides a perfect balance of sweetness and tartness, making it a delightful treat that is both visually stunning and delicious. With its fluffy texture and luscious frosting, every bite is a heavenly experience. Plus, it's a vegetarian-friendly option that everyone can enjoy!

This cake is not only eye-catching but also surprisingly easy to make. With just 45 minutes of preparation, you'll create a beautiful two-layer cake that serves up to 12 people, making it perfect for gatherings. Imagine the satisfaction of pulling this gorgeous pink creation from your oven, filled with the unmistakable aroma of freshly baked cake and ripe strawberries.

Whether you're a seasoned baker or a novice in the kitchen, this recipe allows you to unleash your creativity and skill. So grab your whisk and get ready to bake the prettiest cake you've ever laid eyes on – you're in for a treat that will leave everyone wanting more!

Ingredients

  • tablespoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • pint poached berries sliced
  • 0.5 pound butter 
  • pound butter 
  • cups buttermilk 
  • 1.5 cups confectioners' sugar 
  •  egg yolks 
  •  eggs 
  • cups flour 
  • 0.5 tablespoon juice of lemon 
  • 0.5 teaspoon salt 
  • teaspoon salt 
  • 0.5 pound strawberries chopped
  • cups sugar 
  • teaspoons vanilla 
  • 0.3 cup water 

Equipment

  • oven
  • whisk

Directions

  1. Preheat oven to 350F. 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.
  3. Add 3 cups flour and 2 cups buttermilk alternately. Fold in 1/2 pound chopped strawberries.
  4. Scrape into pans.
  5. Bake until a tester comes out clean, 45 to 50 minutes.
  6. 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 170F. Off heat, beat in 1/2 Tbsp. lemon juice; let cool. Beat in 1 pound butter 2 Tbsp. at a time until fluffy.
  7. Add a drop of red coloring, if desired.
  8. Place one cake layer on a platter.
  9. Spread 3/4 cup buttercream on top.
  10. Add top layer and frost cake.

Nutrition Facts

Calories801kcal
Protein3.97%
Fat56.3%
Carbs39.73%

Properties

Glycemic Index
34.01
Glycemic Load
41.83
Inflammation Score
-8
Nutrition Score
12.865217436915%

Flavonoids

Cyanidin
2.04mg
Petunidin
7.18mg
Delphinidin
8.57mg
Malvidin
19.58mg
Pelargonidin
4.7mg
Peonidin
0.19mg
Catechin
0.59mg
Epigallocatechin
0.15mg
Epicatechin
0.08mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.02mg
Eriodictyol
0.03mg
Hesperetin
0.09mg
Naringenin
0.06mg
Luteolin
0.71mg
Kaempferol
0.53mg
Myricetin
0.7mg
Quercetin
2.04mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:800.8kcal
40.04%
Fat:51.02g
78.49%
Saturated Fat:31.01g
193.8%
Carbohydrates:80.99g
27%
Net Carbohydrates:78.7g
28.62%
Sugar:54.45g
60.5%
Cholesterol:245.66mg
81.89%
Sodium:874.8mg
38.03%
Alcohol:0.23g
100%
Alcohol %:0.11%
100%
Protein:8.09g
16.18%
Vitamin A:1669.07IU
33.38%
Selenium:20.91µg
29.87%
Vitamin B2:0.37mg
21.75%
Folate:83.96µg
20.99%
Vitamin B1:0.3mg
20.05%
Manganese:0.36mg
17.87%
Phosphorus:164.67mg
16.47%
Vitamin C:12.34mg
14.96%
Calcium:146.16mg
14.62%
Vitamin E:1.92mg
12.77%
Iron:2.18mg
12.12%
Vitamin B3:2.2mg
10.99%
Vitamin K:11.15µg
10.62%
Fiber:2.29g
9.16%
Vitamin B12:0.53µg
8.8%
Vitamin B5:0.83mg
8.29%
Vitamin D:1.14µg
7.58%
Vitamin B6:0.11mg
5.42%
Zinc:0.81mg
5.4%
Potassium:180.89mg
5.17%
Copper:0.1mg
4.88%
Magnesium:18.96mg
4.74%
Source:My Recipes