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Strawberry Cake with Pink Biscuits

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This Strawberry Cake with Pink Biscuits is a stunning and delicious dessert that combines a fluffy strawberry-infused cake with buttery, pink biscuits and creamy frosting. Perfect for birthdays, tea parties, or a sweet treat, this cake is sure to impress with its vibrant color and delightful flavor. The soft, fruity cake and crunchy pink biscuits offer a perfect balance of textures, making each slice irresistible. Easy to make yet beautiful, it’s the perfect dessert for any occasion.

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

Instructions

  • Prepare the Strawberry Cake:

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

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

    • 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.

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

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

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

    • 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:

    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

    • 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.

    • 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.

    • 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.

    • 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:

    • 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.

    • 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:

    • Once the cake has completely cooled, spread a layer of frosting evenly on top of the cake.

    • 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.

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

  • Serve and Enjoy:

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

Notes

  • 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.

  • Freezing the Biscuits: You can freeze the pink biscuits before baking. Just prepare the dough, shape them, and freeze them. Bake from frozen, but add a couple of extra minutes to the baking time.

Find it online: https://avarecipe.com/strawberry-cake-with-pink-biscuits/