Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Stir in the mashed strawberries, food coloring (if using), and vinegar. The batter will be thick but smooth.
Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/2 cup at a time, and continue to beat until fluffy.
Stir in the strawberry puree, vanilla extract, and salt. Mix until smooth. If the frosting is too thick, add a little more strawberry puree or milk to reach your desired consistency.
Once the cakes have completely cooled, spread a layer of frosting between the cake layers and around the sides and top.
Assemble and Garnish:
Frost the entire cake with the strawberry frosting. For a decorative touch, garnish with fresh strawberries or extra strawberry puree on top of the cake.
Serve:
Slice and serve your Dark Velvet Strawberry Cake chilled or at room temperature for the best flavor.
Serving and Storage Tips
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