Strawberry Cake with Pink Biscuits

Why You’ll Love This Recipe

I absolutely love making Strawberry Cake with Pink Biscuits because it’s a vibrant and deliciously sweet treat that’s perfect for any occasion. The cake itself is light and fluffy, infused with the natural sweetness of fresh strawberries, while the pink biscuits add a fun, crunchy texture and a burst of color. The combination of the soft, fruity cake and the crisp, buttery biscuits on top makes each bite a perfect balance of flavors and textures. Whether you’re serving it for a birthday, afternoon tea, or just a sweet indulgence, this cake is sure to impress and bring joy to everyone who gets a slice!

Ingredients

For the Strawberry Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup fresh strawberries, pureed (plus extra for garnish)

• 1/2 cup whole milk

• 1/2 cup sour cream (or Greek yogurt for a tangier taste)

For the Pink Biscuits:

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

• 1/4 cup heavy cream

• 1/4 cup strawberry jam or puree (for a natural pink color)

• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup unsalted butter, softened

• 1/2 cup cream cheese, softened

• 2 cups powdered sugar

• 1/4 cup strawberry puree (for flavor and color)

• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Strawberry Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes using an electric mixer.

4. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Add the Strawberry Puree and Milk: Gradually add the strawberry puree, sour cream (or yogurt), and milk, mixing until just combined.

6. Add the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined. Be careful not to overmix.

7. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Pink Biscuits:

8. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

9. Make the Biscuit Dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

10. Add Wet Ingredients: Stir in the heavy cream, strawberry jam or puree, and vanilla extract. Mix until the dough just comes together. Be careful not to overmix.

11. Shape the Biscuits: Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a rectangle about 1-inch thick, then cut it into circles using a biscuit cutter or a glass.

12. Bake the Biscuits: Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Let the biscuits cool slightly.

Prepare the Frosting:

13. Make the Frosting: In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar and continue beating until fluffy.

14. Add Strawberry Puree: Stir in the strawberry puree and vanilla extract. If the frosting is too thick, add a little milk to reach your desired consistency.

Assemble the Cake:

15. Frost the Cake: Once the cake has completely cooled, spread a layer of frosting evenly on top of the cake.

16. Add the Biscuits: Place the pink biscuits on top of the frosted cake in a decorative pattern, slightly pressing them into the frosting to help them stick.

17. Garnish: Garnish the cake with extra fresh strawberry slices or a dusting of powdered sugar, if desired.

Serve:

18. Serve and Enjoy: Slice and serve the cake! It’s perfect for a special occasion or as a treat with afternoon tea.

Servings and Timing

This recipe makes about 8-10 servings. The prep time is about 20 minutes, the baking time for the cake is around 25-30 minutes, and the biscuits take about 12-15 minutes to bake. The total time for this recipe is about 1 hour and 30 minutes, including cooling and assembly.

Variations

If I want to add more flavor, I sometimes add a handful of chopped strawberries or other berries into the cake batter for extra texture and fruitiness. For a twist, I might also make a lemon glaze to drizzle over the top of the cake for an extra burst of citrus flavor.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake and frosting will stay moist and delicious. If you prefer, you can freeze the cake for up to 2 months. To thaw, simply leave it at room temperature for a few hours.

FAQs

Can I use frozen strawberries for this recipe?

Yes! You can use frozen strawberries in place of fresh strawberries. Just make sure to thaw them and drain off any excess liquid before pureeing them.

Can I make this cake ahead of time?

Yes, you can make the cake and biscuits a day ahead of time. Keep them in airtight containers, and frost the cake just before serving for the best results.

Can I make this cake without the pink biscuits?

Absolutely! You can serve the cake on its own or top it with fresh strawberries or whipped cream if you prefer a simpler dessert.

Can I use a different type of berry for this cake?

Yes, you can use raspberries, blueberries, or blackberries in place of strawberries, depending on your taste. Each will bring its own unique flavor to the cake.

How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum to help with texture. The rest of the recipe should remain the same.

Conclusion

Strawberry Cake with Pink Biscuits is a delightful, colorful dessert that’s perfect for any occasion. The combination of the fluffy, fruity cake, creamy frosting, and buttery pink biscuits makes it a treat that’s as beautiful as it is delicious. Whether you’re celebrating a special event or just craving something sweet, this cake will bring smiles to everyone at the table. The fresh strawberries and bright pink biscuits make it a showstopper dessert you’ll want to make again and again!

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