Print
Ingredients
Scale
- 1 cup salted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
- 2 1/2 cups cake flour (or 2 1/4 cups all-purpose flour)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- Red food dye gel or paste
- 1 cup shortening (butter flavored)
- 1 cup salted butter, softened
- 1 1/2 teaspoons vanilla extract
- 32 oz. powdered sugar
- 1 quart strawberries, finely chopped
- 2 tablespoons milk
- 1 cup white chocolate chips
- Red candy dye
Instructions
- Preheat the oven to 350°F and prepare the cake pans.
- Cream the butter and sugar until smooth.
- Mix in the eggs, sour cream, milk, and extracts until well combined.
- Combine flour, baking powder, baking soda, and salt in another bowl, then mix into wet ingredients.
- Divide batter into four portions and color with red dye.
- Pour each layer into prepared pans and bake for 25-30 minutes.
- Beat together shortening and salted butter for the frosting, adding extracts.
- Gradually mix in powdered sugar until combined.
- Fold in chopped strawberries for the fruit buttercream.
- Assemble the cake layers and frost with buttercream.
- Melt white chocolate and color for decorative accents.
- Finish decorating the cake with chocolate pieces.
Notes
Use room temperature ingredients for a smoother batter.
Adjust dye amounts for desired ombre effect.
Ensure cakes are completely cool before frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 390
- Sugar: 30
- Sodium: 180
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 60