Ingredients
For the Cake
• 2½ cups (315g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• ½ cup strawberry puree (blended fresh strawberries)
• 2 tsp vanilla extract
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2–3 drops pink food coloring (optional)
• 2 tbsp strawberry powder (optional for stronger flavor)
For the Strawberry Cream Frosting
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• ½ cup cream cheese (optional for stability)
• 2–3 tbsp strawberry puree
• 1 tsp vanilla extract
Decoration
• Fresh strawberries
• Extra frosting for piping
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Method
1. Prepare the pans
• Preheat oven to 170°C (340°F).
• Grease and line three 8-inch cake pans with parchment paper.
2. Make the batter
• Cream butter and sugar together until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Add vanilla extract and strawberry puree.
• In another bowl, mix flour, baking powder, baking soda, salt, and strawberry powder.
• Add dry ingredients and milk alternately into the wet mixture.
• Add pink coloring if desired and mix gently.
3. Bake
• Divide batter evenly into the pans.
• Bake for 25–30 minutes or until a toothpick comes out clean.
• Cool completely before decorating.
4. Make the frosting
• Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
• Add cream cheese and strawberry puree.
• Whip until thick and smooth.
5. Assemble the cake
• Place the first cake layer on a plate.
• Spread strawberry cream frosting on top.
• Add the second layer and repeat.
• Place the final layer and cover the cake with frosting.
• Pipe decorative swirls on top and add fresh strawberries.
6. Chill and serve
• Refrigerate for at least 1 hour before slicing for a clean finish.
Result: A soft, moist pink strawberry cake with creamy strawberry filling and a fresh fruity flavor.
