This cake is soft, light, and full of warmth. The fluffy vanilla layers are subtly flavored with real vanilla and almond extract, and the frosting gets its natural blush from freeze-dried strawberries. It’s topped with just a few edible flowers or rose petals, keeping the look minimal and heartfelt.
🛒 What You’ll Need
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
For the Strawberry Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
½ cup freeze-dried strawberries, crushed into powder
2–3 tablespoons milk or cream
Optional for Topping:
Edible rose petals
Fresh raspberries or strawberries
White chocolate curls or gold leaf
👩🍳 Pro Tips
- Room temperature ingredients will give you the fluffiest cake layers.
- Use freeze-dried strawberries, not fresh, for a vibrant frosting that isn’t watery.
- Chill your cake layers before frosting to prevent crumbs and sliding.
- Decorate simply—a few flowers or berries go a long way.
- Personalize it by piping a short love note or initials in the corner.
🧰 Tools You’ll Need
- Mixing bowls
- Stand or hand mixer
- Measuring cups & spoons
- Three 8-inch cake pans (or two 9-inch)
- Offset spatula or bench scraper
- Cake stand
- Sieve or mesh strainer (for dusting petals or sugar)
🔄 Substitutions & Variations
- Gluten-free: Use a 1:1 GF baking flour.
- Dairy-free: Substitute with vegan butter and almond or oat milk.
- Flavor swap: Try raspberry, lavender, or rose water in the buttercream.
- Chocolate base: Use a rich chocolate cake with the strawberry buttercream for contrast.
⏱️ Make Ahead Tips
- Bake cake layers a day or two ahead, wrap in plastic, and chill or freeze.
- Buttercream can be made 3 days in advance—just rewhip before using.
- Fully assembled cake can chill overnight—bring to room temp before serving.
👩🍳 Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment.
2. Mix Dry Ingredients
Whisk flour, baking powder, and salt in a bowl. Set aside.
3. Cream Butter & Sugar
In a separate bowl, beat butter and sugar until fluffy, about 3–4 minutes.
4. Add Eggs & Extracts
Add eggs one at a time, then beat in vanilla and almond extracts.
5. Alternate Flour & Milk
Add dry ingredients in three additions, alternating with milk. Mix until just combined.
6. Bake
Divide batter into pans and bake 25–28 minutes or until golden and springy.
7. Cool and Make Buttercream
Let cakes cool. Beat butter until smooth, add powdered sugar, strawberry powder, vanilla, and milk until fluffy and pink.
8. Assemble & Decorate
Stack cake layers with frosting in between. Smooth frosting over top and sides. Garnish with rose petals or berries.
🧊 Leftovers & Storage
- Store in a cake dome or airtight container at room temp for 1 day, or refrigerate for up to 4 days.
- Let come to room temp before serving for best flavor.
- Freeze slices individually wrapped for a sweet surprise later.
💬 Final Thoughts
This romantic cake is more than just dessert—it’s a love letter in every slice. Perfectly sweet, full of soft pink charm, and a beautiful way to say “I love you” with frosting. Let me know how your version turned out and who you shared it with!
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