Barbie Pink Strawberry Cake with Strawberry Cream Cheese Icing

This Barbie Pink Strawberry Cake is the ultimate fun and vibrant dessert, perfect for themed parties, birthdays, or just a special occasion. The cake is packed with fresh strawberry flavor and is topped with a smooth, tangy strawberry cream cheese icing that makes every bite irresistible.

• All-purpose flour: 1 1/2 cups
• Baking powder: 1 1/2 teaspoons
• Baking soda: 1/2 teaspoon
• Salt: 1/4 teaspoon
• Unsalted butter: 1/2 cup (1 stick), softened
• Granulated sugar: 1 cup
• Eggs: 2 large
• Vanilla extract: 1 teaspoon
• Sour cream: 1/2 cup
• Milk: 1/2 cup
• Fresh strawberries: 1 cup, finely chopped (or 1/2 cup strawberry puree)
• Red food coloring: Optional, to achieve Barbie pink
• Cream cheese: 8 ounces, softened
• Unsalted butter: 1/2 cup (1 stick), softened
• Powdered sugar: 2 cups
• Strawberry puree: 1/2 cup
• Vanilla extract: 1 teaspoon
• Red food coloring: Optional, to match cake color
• Fresh strawberries: For garnish (optional)
• Edible glitter or sprinkles: For garnish (optional)

Step 1:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

Step 2:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3:

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

Step 4:

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5:

Gradually add the flour mixture to the butter mixture, alternating with the sour cream and milk. Begin and end with the flour mixture. Mix until just combined.

Step 6:

Gently fold in the chopped strawberries or strawberry puree. Add a few drops of red food coloring if desired to achieve a Barbie pink color.

Step 7:

Divide the batter evenly between the prepared cake pans and smooth the tops.

Step 8:

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9:

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 10:

For the icing, in a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Step 11:

Gradually add the powdered sugar, beating well after each addition. Mix in the strawberry puree and vanilla extract. Add a few drops of red food coloring if desired to match the cake color.

Step 12:

Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a layer of strawberry cream cheese icing over the top of the first layer.

Step 13:

Place the second cake layer on top and frost the entire cake with the remaining icing.

Step 14:

Garnish the cake with fresh strawberries and edible glitter or sprinkles if desired. Chill the cake for about 30 minutes before serving to allow the icing to set.

• For the best flavor, serve this cake chilled or at room temperature. It can be stored in the refrigerator for up to 3 days.
• Top each slice with additional fresh strawberries for an extra burst of flavor.

• If fresh strawberries are not available, you can use frozen strawberries for the cake and icing.
• For a more intense pink color, add additional drops of red food coloring until you reach the desired shade.

Tips from Well-Known Chefs

• To prevent the cake layers from doming, wrap the cake pans with a damp towel before baking.

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