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Strawberry Ombre Cake with Whipped Cream Frosting

A visually stunning and delicious cake featuring layers of fresh strawberry flavor, perfect for celebrations and family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Acts as the foundation for the cake, providing a light and tender crumb.
  • 2 tsp baking powder Ensures the cake rises beautifully.
  • 1/2 tsp salt Enhances the flavors of the cake.
  • 1 cup unsalted butter, softened Provides richness and moisture, making the cake buttery and decadent.
  • 1 1/4 cups granulated sugar Sweetens the cake, contributing to its delightful flavor.
  • 4 large eggs Offer structure while keeping the cake moisture-rich.
  • 2 tsp vanilla extract Adds a comforting aroma and flavor.
  • 1 cup whole milk Ensures a moist and tender texture.
  • 1/2 cup fresh strawberries, pureed Imparts a juicy, fruity flavor and vibrant color.
  • red food coloring (optional) Enhances the pink hue of the batter, creating a more striking ombre effect.
For the Frosting
  • 2 cups heavy whipping cream Forms the base of the frosting, giving it a rich and silky quality.
  • 1/4 cup powdered sugar Sweetens the frosting without overpowering.
  • 1 tsp vanilla extract Adds depth and complements the strawberries in the frosting.
  • 1/4 cup freeze-dried strawberry powder Provides an extra hit of berry flavor with a beautiful coloring effect.
  • 1/4 cup white chocolate chips or crumbles (optional) Adds a creamy sweetness for decoration.
  • fresh strawberries (for decoration) Bright, juicy accents to enhance both the appearance and flavor.
  • red edible pearls or sprinkles (for decoration) Adds a festive touch for a polished finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing
  1. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  2. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  3. Gently fold in the pureed strawberries. If desired, add food coloring to achieve a vibrant pink color.
Baking
  1. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool completely on a wire rack.
Frosting
  1. Beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Divide the frosting into three bowls. Add strawberry powder to one bowl for light pink frosting, and leave the others plain white.
Assembly
  1. Place one cake layer on a stand or plate, spread a layer of plain frosting on top, then add the second layer.
  2. Frost the entire cake using the ombre technique, starting with dark pink at the bottom and fading to light pink at the top.
  3. Decorate with white chocolate, fresh strawberries, and sprinkles.

Notes

Ensure all ingredients are room temperature for better mixing. Use ripe strawberries for maximum flavor. Store tightly wrapped in the refrigerator for up to 4 days or freeze for up to 3 months. Consider adding lemon zest or switching to other berries for variation.