Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup strawberry puree
- 1/2 cup whipping cream
- Food coloring (red and pink)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add each egg one at a time, blending well after each addition. Stir in the vanilla and milk until smooth.
- Divide the batter into three bowls. Mix cocoa powder into one, combine strawberry puree and food coloring into the second, and leave the third plain.
- Pour the chocolate batter into one pan, the strawberry mixture into another, and the vanilla batter into the last.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Allow cooling in the pans for 10 minutes before transferring to a wire rack.
- Layer the cakes starting with chocolate, then strawberry, followed by vanilla.
- Whip the cream until soft peaks form and spread over the top and sides of the cake.
- Dust with powdered sugar and serve.
Notes
For best results, use high-quality cocoa and fresh strawberries for the puree. Storage: Wrap leftovers and refrigerate for 3-4 days; individual slices can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg