Strawberry Cake Recipe

This Strawberry Cake Recipe by Pink Wings is perfect to celebrate any special occasion. The delicious pink color homemade frosting is lovely for Mother’s Day, birthdays, a little girl’s baby shower, and Valentine’s Day! You are going to love this recipe and Gina’s blog!

This Strawberry Cake Recipe is perfect to celebrate any special occasion. The homemade frosting is delicious. Pin it now and bake it later!

This is Gina from Pink Wings, excited to share a recipe here on The 36^th Avenue! I’ve been a fan for years, so it is thrilling to have my own little space here. Today I’m sharing the recipe for a birthday cake that I baked up recently for myself. I’m not normally in the habit of baking myself full-on cakes, but as a military pilot’s wife I often find myself alone on short notice and have learned not to let it interfere with my peace of mind. So I took it as an opportunity to bake up a cake and not feel bad about eating half of it! Although to be fair, it is a small six-inch cake, so you all don’t think I went too crazy. Only a little crazy!

I chose to make a favorite white cake recipe, which is extremely moist and versatile. And I’m not huge on frosting, so I opted for a stable whipped cream made with cream cheese. The cream cheese flavor is very subtle, which I love, and next time I plan on trying marscapone in this divine adapted recipe.

Inside I layered some of my mother-in-law’s homemade strawberry jam, and a thin layer of the whipped cream.

I topped the whole thing with homemade meringues…

…pink chocolate-covered strawberries, gold dust, and a few rosebuds from my birthday bouquet!

This cake contains all the things I love, and I hope you love it too!

Pink Strawberry Birthday Cake Recipe

Cake recipe adapted from here. Whipped cream adapted from here.

Strawberry Cake Recipe

Author: Gina at Pink Wings

Ingredients

Cake:
1 cup + 2 Tbsp cake flour
½ cup milk, room temp.
3 large egg whites. room temp.
1-1/2 tsp vanilla extract
¾ cup + 2 Tbsp granulated sugar
2 tsp baking powder
½ tsp salt
6 Tbsp unsalted butter, softened and cooled
½ cup vanilla pudding
red food coloring
strawberry jam
Whipped Cream:
6 oz cream cheese
½ cup granulated sugar
2 cups heavy cream, chilled
3 Tbsp dry milk powder

Instructions

Preheat oven to 350F. Set rack in the middle of the oven. Spray pans with oil, then line with parchment paper (see photo below). If using 6-inch pans, cut 2x19 inch strips for the sides, and trace the bottom of your pans to line the bottom.
Pour milk, egg whites and vanilla into a large measuring cup and whisk together. In a separate bowl, combine the cake flour, sugar, baking powder, and salt. Add the butter at slow speed until you have a uniform crumbly mixture. Add all but ¼ cup of your liquid mixture and beat at medium speed for 1-1/2 minutes. Add the rest of the liquid and the vanilla pudding, and beat for 30 more seconds. Scrape the bowl and beat another 20 seconds. Pour half the batter into another clean bowl. Fold red food coloring into both until one is a light pink and the other a darker pink. Pour each into your two prepared pans. Place at least 3 inches from each other and from the edges of the oven. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool on a rack for a few minutes, then remove the cakes from the pan and let cool completely.
For the whipped cream:
With a large, clean bowl and clean mixers, whip your chilled heavy cream until medium-soft peaks.
In a separate bowl, beat together the cream cheese and sugar. Add about a third cup or so of whipped cream to the cream cheese to lighten. Then fold in the rest of the cream and the dry milk powder. Fold in a few drops of red food coloring to create a light pink color. Chill until ready to use.
To Assemble:
Slice your cakes in half horizontally to create 4 layers. When you stack them, begin and end with a bottom layer (for your top layer, flip it upside down so that you will have an even surface to work with).
Fill a pastry bag fitted with a large tip with your whipped cream. On the first layer, pipe a circle around the edge of the cake (see photo below). This will act as a dam. Fill with a layer of strawberry jam, then cover with a thin layer of more whipped cream. Place your next cake layer over top, push down slightly, then repeat for the next two layers of cake. Use an offset spatula to frost the outside of the cake. Decorate as desired, and enjoy. Refrigerate or freeze leftovers.

Notes

Makes one 6-inch cake

Here are some other Recipes from Pink Wings that I personally love!

Caramelized Banana Oatmeal – Click HERE