Description
This Valentine Strawberry Cake is the perfect dessert to share with loved ones this Valentine’s Day! Moist, fluffy, and bursting with fresh strawberry flavor, this cake is topped with a light and creamy frosting, making it an irresistible treat. With its beautiful pink hue and delicate strawberry flavor, it’s the ideal cake for any romantic occasion.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh strawberry puree (from about 8–10 fresh strawberries)
- 1/4 cup sour cream (for extra moisture)
- 2–3 drops red food coloring (optional, for a deeper pink color)
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh strawberry puree (strained to remove seeds)
- 1 tsp vanilla extract
- 1/2 tsp lemon juice (optional, to balance the sweetness)
- Pinch of salt
For Garnish:
- Fresh strawberries, sliced (optional)
- Sprinkles or edible glitter (optional, for a fun Valentine’s touch)
Instructions
-
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the Eggs and Wet Ingredients:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and strawberry puree until combined. If using, add the food coloring to achieve your desired shade of pink.
- Alternate Adding Dry Ingredients and Milk:
- Add the dry ingredients to the wet mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the sour cream for extra moisture, and gently mix until smooth.
- Bake the Cake:
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- Prepare the Strawberry Frosting:
- In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, 1 cup at a time, and continue beating until light and fluffy.
- Add the strawberry puree, vanilla extract, lemon juice (if using), and salt. Beat until smooth and creamy. If the frosting is too thick, add a tablespoon of milk at a time until you reach your desired consistency.
- Assemble the Cake:
- Once the cakes have cooled completely, place one cake layer on a serving platter. Spread a generous amount of frosting on top, smoothing it out with a spatula.
- Place the second cake layer on top and frost the top and sides of the entire cake.
- Garnish and Serve:
- Garnish with fresh strawberry slices, sprinkles, or edible glitter for an extra festive touch.
- Slice, serve, and enjoy the love-filled goodness!
- Prepare the Cake:
Notes
- If you prefer a stronger strawberry flavor, you can add a little more strawberry puree to the frosting or cake batter, but be mindful that it can affect the texture.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor.
- You can also add a layer of strawberry jam or preserves between the cake layers for an extra fruity touch.
- Prep Time: 20 minutes2
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 38g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg