Ingredients
Scale
- 2½ cups all-purpose flour
- 1¼ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon vanilla extract
- Pink gel food coloring (as needed)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 cups fresh strawberries, washed, cut into small pieces, patted dry
- 2 cups strawberry frosting
- 1 cup shredded coconut (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla extract, buttermilk, and pink gel food coloring until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not over-mix.
- Pour batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, frost the cake with strawberry frosting and decorate with fresh strawberries and shredded coconut if desired.
Notes
For best results, use room temperature ingredients. If you prefer a deeper pink color, add more gel food coloring. Substitute coconut with sprinkles or additional strawberries for decoration.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 32
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
- Cholesterol: 60