I've seen several versions of this cake on different websites. Many of them used boxed cake and jello, to create the pink cake and artificial strawberry flavor. Cook's Country created a version of this cake, using real strawberries and scratch cake batter. That got my attention. To make the cake, we begin with frozen strawberries. Why? Apparently, the recipe author wanted this cake to be made any time of year. Strawberries are sacred in our kitchen. If I can't finish eating strawberries in their fresh state, I hull and freeze them.
All-Clad Saucier pan, and I am so pleased with it!)
Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
For the frosting:
Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute.Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
Let's get our last step finished, before frosting the cake:
Wash and pat dry some fresh strawberries. Slice them nice and thin...
When cakes are cooled, spread ¾ cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional ¾ cup frosting.
Top with second cake round and spread remaining frosting evenly over top and sides of cake.
Garnish with remaining strawberries, if desired. I chose not to, for fear that the strawberries would turn to mush. Let's cut into the cake!
NOTE TO SELF: I should have chilled the cake a bit, as the frosting was very soft. Time to taste!
TASTING NOTES: I was a bit disappointed that the cake wasn't as pink as I thought it would be. If you're not afraid of some Red Dye-40, and you want a true pink, you might add a drop or two of red food coloring.The cake was a bit denser than I prefer; I also felt that it wasn't as moist as I had hoped. I'm a true fan of very tender white cake. The frosting was the star of this cake. I served a slice of this to our guests, with a scoop of vanilla ice cream. They loved it! Sure, there are several steps involved. The end result is worth it, and it's a very pretty cake!
For me, the real joy I have is in the challenge of making a new recipe. I'm amazed at the restraint I've had-- I only ate a 1/2 slice of this cake. The remaining cake was carted off to my husband's office, where it was eaten and appreciated by his co-workers. The next cake I plan to make is my favorite white cake with Swiss Buttercream and a lemon curd filling. This is where I could find myself in a lot of trouble-- it's my favorite cake of all time! That will happen in a couple of weeks, as I've promised this to a group of friends that I swim with at my sports club. You can bet I'll share the recipe with all of you.
A printable recipe is at the bottom of this post.