Fresh, seasonal berries are one of the best parts about the spring and summer months. Toss ripe blackberries into your morning smoothie, use strawberries to top your favorite salads, or incorporate plump blueberries into your next bake-a-thon. This beautiful pink cake is our ode to strawberry season.
In a small bowl, stir together flour, baking, powder, baking soda, and salt and set aside. Using your Hamilton Beach® stand mixer beat butter until creamy. Then add sugar, vanilla, and (optional) red food coloring and beat until well blended. Beat in eggs, one at a time. Then gradually add the mixture of dry ingredients and fresh strawberries until you have a perfectly blended batter.
The Test Kitchen added a little food coloring to achieve a deep pink colored cake (this cake is begging to be served at a bridal shower or baby shower), but feel free to leave the food coloring out if you want to let the strawberries speak for themselves. FYI, if you omit the food coloring you should expect a light brown cake color rather than pink. The Test Kitchen experimented with the amount of food coloring to find a middle ground between red velvet-esque red and hot pink. And ¼ teaspoon was the magic number.
Pour the batter evenly into two prepared 9-inch baking pans and bake for 25 to 40 mins. After baking, cool on wire racks for 10-15 minutes before frosting.
We topped this pretty-in-pink layered cake with a homemade white chocolate cream cheese frosting and you guessed it, even more fresh strawberries. Cream cheese is arguably the best frosting there is (after all it also tops Hamilton Beach staff favorite hummingbird cake and classic carrot cake), and adding white chocolate to the mix only upgrades its already delicious flavor.
I think we can all agree that cakes baked with fresh ingredients (and a little love) are the best cakes. So skip the store-bought mix and make time for baking with berries this spring.
Other recipes to try: