Pink Velvet Strawberry Cake
Recipe type: cake
Serves: One 6" cake
  • 1⅓ cups (190 g) cake flour
  • 1 cup (190 g) sugar
  • 1½ tsp (8 g) baking powder
  • ½ tsp salt
  • 3½ ounces (100 g) unsalted butter, room temperature
  • 2½ large whites (75 g), room temperature
  • ½ cup (120 g) whole milk
  • 1 teaspoon vanilla extract
  • ½ cup (100 g) pureed strawberries
  • Pink food coloring (optional, if you want it more intense)
Strawberry Filling:
  • 1 cup (6 oz) strawberries
  • ¼ cup sugar
  • ¾ cup whipping cream
Strawberry Buttercream:
  • ¾ cup (125 g) sugar
  • 2½ (75 g) large egg whites
  • 7 ounces (200 g) unsalted butter, room temperature, cut into 1-in pieces
  • ¾ teaspoon vanilla extract
  • ¼ cup (50 g) pureed strawberries
for the cake:
  1. Preheat oven to 350 degrees F. Grease and flour two 6" round cake pans. Line the bottoms with parchment paper.
  2. Combine cake flour, sugar, baking powder, and salt in a stand mixer fitted with the paddle attachment.
  3. Add the butter and beat until a crumbly mixture forms, just starting to come together.
  4. Add the egg whites one at a time, and beat to combine.
  5. Combine milk and vanilla extract together in a measuring cup. Add to the mixer in three additions, beating well after each addition.
  6. Add in the strawberry puree and beat to combine. You can add pink food coloring if desired, but I find the strawberry puree usually makes it pink enough for me.
  7. Divide batter evenly between the two pans.
  8. Bake for about 30-34 minutes, rotating halfway. The cakes should be set and a skewer inserted in the center should come out with a few crumbs on it.
  9. Remove and place on wire racks. Run a knife around the edges for easier removal. Let cool for about 10 minutes and then invert pans to remove cakes. Let them finish cooling before decorating.
for the puree:
  1. Preheat oven to 350 degrees F. Wash and hull the strawberries.
  2. Place on a rimmed baking sheet lined with a silicone baking mat. Sprinkle the sugar over the strawberries.
  3. Bake for about 20-25 minutes until the strawberries feel soft and mushy and the juices are coming out.
  4. Put strawberries and any juices into a large bowl and let cool.
  5. Mash the strawberries lightly with a fork or process in food processor to break up the larger chunks, but don't turn it into completely smooth puree. There should still be small pieces of strawberry in the filling.
  6. Whip the whipping cream in a stand mixer to soft peaks. Chill while you are making the buttercream.
for the buttercream:
  1. Combine the sugar and egg whites in a medium metal bowl and place over a pan of simmering water.
  2. Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny. Continue whisking until the mixture reaches 160 degrees F.
  3. Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
  4. Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth. Do not add the butter too quickly or beat too quickly or the buttercream may break.
  5. When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth. It may appear to separate briefly but continue beating and it should come back together.
  6. Add in the vanilla extract and beat to combine.
  7. Add in pureed strawberries and beat to combine.
  8. The buttercream is ready to be used. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.
To assemble the cake:
  1. Level off cake layers if necessary. Place one cake layer on a cake board or cake decorating stand.
  2. Spread some of the strawberry filling over the cake layer evenly. Spread a layer of whipped cream over the strawberry filling. Place the second cake layer on top.
  3. Spread a crumb coat of buttercream over the top and sides of cake (see here for tips on doing a crumb coat). Refrigerate for about an hour to let the frosting set.
  4. Spread the rest of the buttercream over the top and sides of cake with an offset spatula.
Recipe by Dessert First at