Pink Birthday Cake (Strawberry Birthday Cake)
Whether you want to wow your guests with an elegant 3-tier strawberry cake, or if you want to impress your little princess with beautiful pink strawberry cupcakes, this recipe is sure to please everyone!
Servings 18
Calories 366kcal
Ingredients
Strawberry Cake Ingredients
- 3 cups granulated sugar
- 12 oz butter unsalted, softened
- 1 ½ cup puréed strawberries approximately 1-pound of frozen strawberries
- 4 ½ cup cake flour
- 5 ¼ teaspoon baking powder
- ¾ teaspoon salt
- 8 egg whites
- ⅔ cup milk
- 2 drops red food coloring (optional)
Strawberry Frosting Ingredients
- 12 oz butter
- 16 oz cream cheese softened
- 4 cup powdered sugar
- 1 oz dehydrated strawberries
- 2 tablespoon heavy cream
- 2 teaspoon vanilla extract
Instructions
Cake directions
- Preheat oven to 350ºF.
- Apply non-stick spray to three 9-inch round or 8-inch round cake pans and line with parchment paper. For cupcakes, place liners in a 36-cup baking pan .
- Add strawberries to a blender and purée until you have 1 ½ cups.
- Using a stand mixer cream sugar and butter until light and fluffy. Add strawberry purée and whisk until thoroughly combined.
- In another bowl, whisk together cake flour, baking powder and salt.
- Add flour mixture to the butter mixture and mix until fully incorporated.
- In small bowl whisk together egg whites, milk and red food coloring, if using.
- Add half of the milk mixture to the rest of the batter and mix until incorporated, about 30 seconds. Add the remaining half and mix for another 30 seconds.
- Divide the batter among the prepared pans.
- Bake the cakes for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. If making cupcakes, bake for 12-18 minutes.
- Allow the cakes to cool in the pans for 10 to 15 minutes. Invert and turn cakes out onto cooling rack and peel off the paper liners. Cakes and cupcakes need to completely cooled before frosting, at least one hour.
Frosting directions
- Place dehydrated strawberries in a resealable bag, remove air and crush into crumbs. You can also crush strawberries in a food processor.
- Using a stand mixer with whisk attachment mix cream cheese and butter until light and fluffy about 1-2 minutes.
- Add crushed strawberries, powdered sugar and vanilla extract and whisk until well combined.
- Mix in 1-2 tablespoon of heavy cream until desired consistency is reached. Keep frosting in the refrigerator until ready to use. If refrigerated, bring to room temperature before frosting the cake.
- Once cake is cooled, spread ½ cup frosting between each cake layer.
- Spread ½ cup frosting over top layer then use remaining frosting equally around the sides of the cake and add any extra on top for decorating. Refrigerate at least 2 hours before serving.
Notes
Frozen strawberries are used instead of fresh. If you want to use fresh strawberries, freeze them first and then use. This will dry the strawberries enough to prevent a soggy cake. You can also try this with frozen raspberries, but it will yield more of purplish-color cake.
You can omit the dehydrated strawberries in the frosting to make cream cheese frosting. Just add an additional cup of powdered sugar instead.
For even more strawberry goodness, add strawberry slices in between the layers or garnish with fresh strawberries.
Yield: This recipe makes 36 cupcakes or 3-layer 9-inch cake.
TO STORE: If your cake is frosted, I suggest storing any leftovers in an airtight container and refrigerate for up to 5 days. If unfrosted, you can keep it covered on the counter for up to 3 days or refrigerate for longer.
TO FREEZE: You can also freeze leftovers. Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.
Nutrition
Serving: 1slice | Calories: 366kcal | Carbohydrates: 44g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 237mg | Sugar: 30g
