pink

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter. Kiss your boxed strawberry cake buh-bye.

Homemade Strawberry Cake

baking powder

baking soda

salt

(1.5 sticks; 170 grams) unsalted butter, softened to room temperature

sugar

egg whites,

(75 grams) sour cream or plain yogurt, at room temperature

vanilla extract

(120 milliliters) whole milk,

reduced strawberry puree (see note)*

food coloring

(10-12 grams) freeze-dried strawberries*

block full-fat cream cheese, softened to room temperature

(1 stick; 115 grams) unsalted butter, softened to room temperature

(360 grams) confectioners’ sugar

milk

salt,

Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.

Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)

Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting: 

Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners&#8217; sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.

Assemble and frost: 

First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting&#8211; it could slightly fall apart without time in the fridge.

Cover leftover cake tightly and store in the refrigerator for 5 days.

I made this for my daughter’s birthday and it’s really good! Loved the strawberry flavor and how light the cake is! 

I had one problem though. When assembling the cake, it cracked open in the middle. Good thing the icing was able to hold it together :) I would love to make this again and wanted to know where I could have gone wrong for that to happen.

This cake is AMAZING. I tried it out twice. Once with regular flour, and once with gluten free flour. The cakes only lasted a few days each in my family's fridge!

The frosting was AMAZING! However, we felt like the cake itself didn’t have much strawberry flavor. Sally, I’m wondering if the quality of my fresh strawberries could be to blame? They’re out of season and were a bit pale in color. Any chance that could cause the strawberry flavor to be weak in the cake? Purely asking to learn! We LOVE your recipes! ❤️

Omg THANK YOU!!!! This recipe was amazing!!!
Perfect crumb, super moist and lots of strawberry flavour. Thank you so much for taking the time to develop and share this recipe.

I watched the video which was so helpful!   The cake was for my sons birthday and everyone loved it!   THANK YOU!!  The only issue I had was the cake tops were a bit sticky.  I cut the tops off but not sure what I need to do differently to avoid in the future.  I will definitely be making this again and will use the icing recipe for white cake as well.   Any ideas to deal with the soft sticky tops?

Hi Sally,

What if I used frozen strawberries? Will these puree well for the cake batter? They're usually sweet, so would you decrease the amount of sugar in the cake batter?

Hey, everyone! Just wanted to share to my experience with this cake. I absolutely loved the flavour! I have tried making strawberry cakes many time and it has never tasted anything like strawberries. However, this cake was filled with fresh strawberry flavour! I made this cake for my mom's birthday and all the guests loved it. I had a lot of people say that the cream cheese frosting tasted similar to strawberry ice cream! :) It was an absolute hit! I was also able to make the cake a beautiful pink colour by adding 2-3 drops of gel food colouring.
Also, my mom was vegetarian during her birthday, so I made one slight change to the recipe. Instead of egg whites, I used aquafaba (which is the liquid that can be found in a can of chick peas). I replaced each egg white with 3 tbsp of aquafaba (so 15 tbsp. altogether!) and it worked perfectly! I definitely recommend this recipe! It is a definite crowd pleaser! Thanks Sally!

Thank you for the recipe!! I made it this morning for my niece's birthday. Now,  I have made many strawberry cakes and it is always hard with the amount of liquid so I decided to give your recipe a try since the puree made since. I did however run into a problem... my puree reduced to only a 1/4 of a cup! I used more than a lb and it still wasn't enough. Probably my own error. Eek Didn't have time to make more so I improvised. After combining all ingredients I folded in 1/4 cup pulsed fresh strawberries (since my niece specifically asked for "chunks" and 2 tbs of blended-to-powder freeze dried strawberries to counter the extra liquid from the chunks and add flavor. It actually added a great pink color without food dye. I hope it turns out. Thanks again!!

Hi, I'm currently making this cake for a party, I'm really excited to taste it. Haha I was wondering if you could put simple syrup on the cake or would that be too much sugar?

I made this cake today and followed the recipe exactly, with what I thought would be a minor exception, I used all purpose flour with 2 Tablespoons of cornstarch replaced per cup as per your substitution guide. The cake came out delicious but a little on the dense side. Could my substitution be responsible or might I have also overmixed the batter a bit?
Also, I would love to add to the strawberry flavor in the cake. Is there a specific brand of strawberry extract you recommend?
I absolutely loved the icing. I had a good tablespoon or so of the puree left and added it to the icing along with the ground freeze dried berries and it was delicious.

I’ve made this cake before and we loved it. I’d like to make it again for my son’s first birthday party, but he’s allergic to milk and sour cream (he’s fine with butter). Anything I could substitute for that? Maybe canned coconut milk? Thank you!

I’m so bummed- made this today for my daughter’s birthday and it sunk in the middle and was crumbly, dry and unflavorful. Super disappointing birthday cake. I followed the directions exactly, but won’t make again.

I made this cake for my birthday (with some minor tweaks) and actually had two pieces with vanilla ice cream right now which was amazing - what I did, was use a stoneware Bundt (given the heaviness of the batter and some comments about the center, I thought would avoid), I used the frozen berries (which took forever, as predicted), beat them directly into the creamed butter sugar mixture (my guess they wouldn't need much mushing was correct, and I did this all with a wooden spoon and whisk, btw!), and for the frosting, I used the entire bag (about double) of freeze dried strawberries, for extra flavor (in a mortar and pestle). 
It came out slightly gummier, due to the extra fruit emphasizing the cream cheese guar gum (which could be cut with another 2 T of butter) but that helped it stay pretty on the Bundt sides, and when I served with good no-thickener vanilla ice cream like Haagen Dasz, that  quality disappeared, and it became perfect, the texture of the frosting in the Blue Bell Brides Cake ice cream but more melting in the mouth, and instead of the strawberry cheesecake flavor I expected, it was like everything I ever wanted in strawberry ice cream in flavor and texture but never got- the hard chunks, the over sweetness, the lack of berry taste! Magnificent!

Made this today and I have say its nicest cake and recipe iv ever followed. Cake was super moist and frosting was so tasty.

I made this recipe for thanksgiving dessert. It was SO GOOD!! I loved the frosting especially and it was so pink! The cake was also very moist and delicious. This recipe was so great and I will definitely use it again. It was one of the best cakes I have ever made.

Hi my cake came out dry i was wondering what did i do wrong?   Other than that taste wise it was great!!!!

https://www.youtube.com/watch?v=M-TVGn0XDgY

If you’re looking for something that’s a sweet, flavorful and tangy departure from an everyday yellow cake with vanilla frosting, we have just the thing for you! In this episode of Sprinkled, Sally McKenney of the ultimate dessert blog — Sally’s Baking Addiction — shows you how to make a scrumptious strawberry cake from scratch. 

Yes, it’s true: You can make a cake that is better than a boxed mix — one with a pink color and berry flavor that comes from real strawberries.

As a bonus, while demonstrating this helpful how-to, Sally serves up some practical baking tips that’ll help make sure that your baked treats have the ideal texture, a gorgeous color, an amazing aroma… and — most important of all — are full of fantastic flavor.

Sprinkled starring Sally McKenney from https://sallysbakingaddiction.com/ brings you the best homemade sweets and treats all year long. Add a little sprinkle to your next baking adventure!

If you like this video, you can see more from all our creators at https://grateful.co/

Connect with us on social

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Visit https://grateful.co/ for more

Homemade Strawberry Cake Recipe

This pink drink is sure to be the hit of the party! A Pink Señorita is a delightfully refreshing cocktail that packs a sweet and sour punch.

Pink Señorita + More Unforgettable Cinco de Mayo Cocktails

oz tequila

oz pink grapefruit juice

oz simple syrup

cranberry juice

mint

Add tequila, grapefruit juice and simple syrup

Shake and strain into chilled rocks glasses filled with ice cubes.

Easy and delicious whipped strawberry fluff that is a sugar free, low calorie dessert. This is great to enjoy when you are craving a sweet treat!

Sugar Free Strawberry Fluff

oz sugar free cool whip (1 normal sized container)

0.3 oz sugar free strawberry jello mix (1 package)

water

Bring 3/4 cup of water to a boil....

Bring 3/4 cup of water to a boil. You can easily do this by microwaving the water for about 3 minutes, or until you see bubbles.

Whisk in jello mix into the boiling water...

Whisk in jello mix into the boiling water until powder is completely dissolved. Whisk for about 2 minutes.

Add about 1 cup of ice to a...

Add about 1 cup of ice to a measuring cup and then fill with water until it measures 1 cup. Add ice water to jello mixture and stir until ice is completely melted and mixture begins to thicken.

Whisk cool whip into the mixture until smooth...

Whisk cool whip into the mixture until smooth and well combined

Refrigerate fluff for about 10 minutes and stir...

Refrigerate fluff for about 10 minutes and stir again. Then spoon mixture into individual cups (I use 4 oz jelly mason jars) or into a larger serving bowl.

Refrigerate for about 4 hours until fluff is...

Refrigerate for about 4 hours until fluff is completely set.

https://mediavine-res.cloudinary.com/video/upload/bnzcuqd5cx7l9l7xfaek.mp4

This two-ingredient sugar-free strawberry fluff is a tasty low calorie dessert! Only 60 calories for a 1/2 cup serving! Strawberry Jello and cool whip combine to make a creamy and comforting dessert.

Sugar-Free Strawberry Fluff

Before we dive into the background on this Mexican Candy recipe, here are some related cocktail recipes: <a target="_blank" href="https://tipsybartender.com/recipe/cucumber-watermelon-mexican-candy/">the Cucumber Watermelon Mexican Candy</a>, <a target="_blank" href="https://tipsybartender.com/recipe/watermelon-shooters/">Watermelon Shooters</a>, <a target="_blank" href="https://tipsybartender.com/recipe/the-frozen-watermelon/">the Frozen Watermelon</a>, <a target="_blank" href="https://tipsybartender.com/recipe/strawberry-watermelon-margarita/">the Strawberry Watermelon Margarita</a>, and <a target="_blank" href="https://tipsybartender.com/recipe/watermelon-kamikaze/">the Watermelon Kamikaze Shots. </a> There isn&#8217;t much else to know about the Mexican Candy shot recipe, although <a target="_blank" href="https://www.youtube.com/watch?v=62Orq-q2fKQ">Foodbeast has included it</a>in one of its &#8220;Worst Shots Ever&#8221; YouTube videos. What people really get hung up on is the addition of hot sauce, but if you love spicy drinks, you&#8217;ll probably like these beautiful little <a target="_blank" href="https://tipsybartender.com/?s=tequila+shot&#038;post_type=recipe">tequila shooters. </a>

Mexican Candy

(15 milliliters) Tequila

(30 milliliters) Watermelon Pucker

Dashes of Hot Sauce

//tipsybartender.b-cdn.net/mexican-candy/720.mp4

No Bake Rhubarb Dream Bars are light as air treats flushed with a hint of pink from the season&#039;s first rhubarb.  Eat them chilled, or frozen, it&#039;s all good.

No Bake Rhubarb Dream Bars

graham crackers,

brown sugar

Tbsp butter, melted

rhubarb (1 inch pieces)

Tbsp sugar

vanilla bean paste ((or

lemon juice

sweetened condensed milk

heavy cream

Combine the graham cracker crumbs, the sugar, and melted butter together until fully combined.  Press the crust firmly and evenly into the bottom of a 9x9 square baking pan.  I like to spray it lightly and then line with a long piece of parchment so I can lift out the chilled bars for neater cutting.  This is optional.  Chill the crust while you make the filling.

Put the chopped rhubarb and sugar in a saucepan along with 6 tablespoons of water.  Bring it up to a boil and simmer until thick and soft...about 5 minutes.  Stir frequently so the fruit doesn't scorch.  Puree the mixture until completely smooth.  Blend in the vanilla and lemon and set aside to cool.

When the rhubarb is cooled blend in the condensed milk.

Whip the cream to stiff peaks.  Fold in the rhubarb mixture gently but completely.  Spread evenly over the crust and put back in the refrigerator to chill for at least 2-3 hours.

The bars can be served chilled, or even frozen.

Sparkly Strawberry Shortbread Cookies are pretty in pink with an explosive berry flavor. Sparkling sugar adds a sweet crunch to this fab strawberry cookie!

Strawberry Shortbread Cookies

unsalted butter,

tsp vanilla extract (optional)

Tbsp freeze dried strawberry powder

all purpose flour

egg white, beaten. I use a pasteruized egg.

Line baking sheets with parchment paper.

Put the butter, sugar, and extract, if using, in the bowl of a food processor or stand mixer.  Sift in the strawberry powder to avoid lumps.  Cream well.  Make sure your strawberry powder is well incorporated and the mixture is streak free.

Add the flour and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.  If using a stand mixer, add the flour on low and mix until the dough comes together.

Turn the dough out onto a floured surface and finish bringing it together, if necessary, with your hands. When it is smooth with no crumbly spots remaining, form it into a disk.  Wrap in plastic and refrigerate until firm, about 2 hours.

Preheat oven to 350F

Roll out the dough on a lightly floured surface to a 1/4 inch thickness and cut out with a cookie cutter. I used a 2 inch cookie cutter for about 20 cookies.  I like to refrigerate the cut cookies for 15-20 minutes before baking.

Bake the cookies for 8 to 10 minutes, depending on the thickness of your cookies.  I like my shortbread on the softer side, but if you prefer it crunchy, bake a little longer.  Don&#039;t let them get browned.

Cool on the pan for about 15 minutes, until the cookies are firm enough to handle, and then lightly brush the edges with egg white, and roll in sparkling sugar.  Let dry before eating.  Note: you can also brush the edges and roll in sugar before baking, if you prefer.

This recipe was adapted from Wilton &amp; Garnish &amp; Glaze.

Lychee Madeleines with a Hibiscus Tea Glaze & Dried Rose Petals

unsalted butter

all-purpose flour

eggs, room temperature

white sugar

lychee extract

sugar,

lychee juice

hibiscus tea bag

rose petals,

In a small saucepan, heat lychee juice over medium-high heat and once it reaches a boil, steep with a hibiscus tea bag. Let sit for at least 10 minutes.

Combine powdered sugar and 3-4 tablespoons of the lychee juice tea. Whisk until smooth. Set aside.

For the Glaze:

In a small saucepan over medium heat, melt butter and mix with a rubber spatula until it has a deep brown color, about 3-5 minutes. Remove from heat immediately and transfer to a small bowl to stop cooking; set aside to cool to room temperature.

In a small bowl, combine flour, baking powder and salt; set aside. In the bowl of a stand mixer, beat eggs and sugar on medium-high speed until thickened and pale yellow in color, about 8 minutes. Add lychee extract. Using a spatula, sift flour mixture and gently fold into egg mixture in three additions.

Take about 1/2 cup of the batter and mix it into the cooled melted butter until thoroughly mixed.

Mix this tempered butter mixture into the rest of the batter, folding it in until combined. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Generously butter cavities of the madeleine pan. Scoop 1 heaping tablespoon batter into each cavity. Bake for 10-12 minutes or until the edges are golden brown.

Immediately transfer madeleines to a cooling grid, shell side up. Cool completely. Glaze each side and then top with rose petals.

For the Madeleines:

If you want to impress your friends with some beautifully layered shooters, you need to check out these French Kiss Shots. These little tequila shots combine grenadine, RumChata, and Tequila Rose, and are garnished with whipped cream and pink sugar for a little extra sweetness.

RumChata French Kiss Shots

Grenadine

RumChata

Tequila Rose

Whipped Cream, Pink Sugar

The rose and chata works well together, but the grenadine turns the drink into yogurt, thanks for the warning Skyy lol

I love the taste of this shot it’s sweet but has an awesome after taste.

//tipsybartender.b-cdn.net/french-kiss-shots/720.mp4

A delicious, vibrant pink syrup made of tropical dragon fruit.

Pink Dragon Fruit Syrup

Pink dragon fruit

White sugar

Water

Put the pink dragon fruit, sugar, and water into a small pan.

Heat the pan and bring it to a simmer while gently stirring.

Cook the ingredients until the sugar completely dissolves.

Take the pan off the heat and let it cool down for some hours. Four hours should usually be enough, but you can also extend it to 6 or 7 hours to get more of that color into your syrup.

Strain the syrup into a bottle and store it in the fridge.

The syrup is good to use for up to 4 weeks when stored below 10C (50F).

The Dragon Fruit Mojito is one of the tastiest variations on the classic Mojito recipe we've ever tried. This beautiful, fruity mixed drink combines coconut rum, simple syrup, lemon-lime soda, dragonfruit, lime wedges, and mint leaves, and tastes like a refreshing burst of relaxing island life.

Dragon Fruit Mojito

(45 milliliters) Coconut Rum

(15 milliliters) Simple Syrup

(90 milliliters) Lemon-Lime Soda

Dragonfruit

Lime Wedges

Mint Leaves

Made this for my wife and myself today... first ever taste of dragon fruit and it was a bit bland so maybe not totally ripe but still good.  The drink is a winner!  My wife loved it.  It was a little sweet for me So I added another shot of white rum and it was perfect for me.  Thanks for the recipe!

//tipsybartender.b-cdn.net/dragon-fruit-mojito/720.mp4

Delicious, easy, sugar free and low calorie.  What more could one want?!

Perfectly Pink Popcorn

Popped Popcorn

Allulose

tsp Vanilla Extract

Food Coloring

Pop popcorn, set aside

In a heavy bottomed stock pot (non-stick), over medium-high heat, melt allulose, stirring with rubber spatula to avoid burning.

Once melted, add in vanilla and other optional flavorings (if using).

Remove from heat.

Add food coloring.

Pour popcorn into pot and gently mix with rubber spatula to evenly distribute coating.

Evenly spread on wax/parchment paper or tin foil.

Sprinkle with flaky salt.

Once cool, eat immediately or store in an airtight container for up to 2 days.

Perfectly Pink Pasta

Garlic

Red beet, peeled and cut into 1-inch (2.5cm) cubes.

Salt,

Dry white wine

tbsp Fresh lemon juice

box of your favorite pasta, we prefer fettuccine

Starchy pasta water

Tbsp Extra- virgin Olive oil

Vegetable Stock

Vegan Parm

Soak cashews overnight, or boil for 10 minutes

Preheat oven to 425. Wrap beets in tinfoil. Drizzle with olive oil and sprinkle with salt. Roast for 50-60 minutes until tender

In a blender, combine rinsed and drained cashews, water, roasted beet, garlic, lemon juice, and salt. Start by adding just a few cubes of beet until you get your desired pink colour. Blend on high for 2 minutes or until smooth

Boil pasta and set aside. Save 1/3 cup of the starchy pasta water.

Bring a large skillet to medium heat, add pink cream sauce and bring to a simmer. Add in white wine, starchy pasta water, and vegetable bouillon, and simmer on low until warmed through. Taste and adjust seasoning at this point.

Add in pasta and stir until coated.

Serve with vegan parmesan cheese (I didn't have any and used fresh parsley instead!)

Looking for a classic turnip pickle for shawarma or falafels? The secret is to make fermented turnip pickles! This quick, no-cook recipe is delicious and probiotic!  It's so easy and reliable that it's perfect for first-time fermenters.

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