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Ultimate Pink Strawberry Drip Cake

A stunning and delicious cake adorned with bright pink strawberry glaze, perfect for any celebration.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Make sure the butter is at room temperature.
  • 1 cups whole milk
  • 3 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • a pinch salt
For the Strawberry Drip and Decoration
  • 1 cups fresh strawberries, pureed Fresh strawberries are recommended.
  • 1.5 cups powdered sugar, sifted
  • 0.5 cups heavy cream
  • 2 cups whipped cream, for topping
  • to taste additional fresh strawberries for garnishing Use as many as you'd like for decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
  3. In another bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients and milk to the butter mixture, alternating between the two.
  6. Pour the batter into greased and floured cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool completely.
Make the Strawberry Drip
  1. In a saucepan over low heat, mix the pureed strawberries and powdered sugar until smooth.
  2. Stir in the heavy cream until combined. Let cool slightly.
Assemble the Cake
  1. Layer the cooled cakes with whipped cream between each layer.
  2. Pour the strawberry drip over the top and let it cascade down the sides.
Decorate
  1. Top with whipped cream clouds and additional strawberries for garnish.
  2. Take a photo before serving to share the beautiful creation!

Notes

For a neater appearance of the drip, chill the assembled cake in the fridge for about 30 minutes. Use raspberries or blueberries as alternatives if strawberries aren't available.