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.
INGREDIENTS- 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.
If you enjoy this recipe, you may also like Blueberry Lemon Cookies.
