Go Back
Pink strawberry cake - Image 3

Pink Strawberry Cake

A stunning, moist layer cake that gets its vibrant pink color and incredible flavor from real strawberry reduction. Paired with a silky strawberry cream cheese frosting, it's a showstopper that tastes as good as it looks.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and chopped, for the reduction
  • 1 tbsp granulated sugar for the reduction
  • 2 1/2 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1/2 cup sour cream full-fat, room temperature
  • 2/3 cup whole milk room temperature
  • 1/2 cup strawberry reduction from the cooked strawberries above

Equipment

  • Two 8-inch round cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Medium saucepan
  • Fine-mesh sieve
  • Cooling racks
  • Offset spatula

Notes

Chef's Tips:
• The strawberry reduction is the secret to both color and flavor. Don't skip it!
• For the pinkest color, use the reduction while it's still slightly warm when adding to the batter.
• Serve cake slices with a fresh strawberry on the side for garnish.
Food Safety:
• Ensure all dairy ingredients (butter, eggs, sour cream, milk, cream cheese) are properly refrigerated until use.
• Frosted cake should not sit at room temperature for more than 2 hours on a warm day.