Dreamy Barbie Pink Strawberry Cake: Easy & Delicious Recipe

Barbie Pink Strawberry Cake is more than just a dessert; it’s a vibrant celebration, a joyful burst of color and flavor that promises to enchant everyone at your table. I believe there’s something truly magical about a cake that not only tastes incredible but also looks like it stepped right out of a dream. This iconic hue, reminiscent of endless summer days and whimsical dreams, evokes a delightful sense of nostalgia and playful elegance that’s simply irresistible. Its charm lies not just in its striking appearance, but also in the way it conjures up images of classic fun and sophisticated celebration, making it an instant classic for any festive gathering.

Why This Barbie Pink Strawberry Cake Steals Every Heart

From its tender, strawberry-infused layers to its luscious, perfectly pink frosting, every element of this magnificent creation is designed to delight the senses. People absolutely adore this dish not only for its captivating aesthetic – that unmistakable, eye-catching Barbie pink – but also for its wonderfully fresh, sweet taste, and incredibly moist texture. It’s the perfect centerpiece for birthdays, bridal showers, or any occasion that calls for a touch of whimsy and sophisticated sweetness. Crafting your own Barbie Pink Strawberry Cake will undoubtedly bring smiles and create unforgettable memories, proving that a dessert can be both exquisitely delicious and visually stunning, a true culinary masterpiece.

this Recipe

Ingredients:

• For the Barbie Pink Strawberry Cake Layers:

• 2 ½ cups (300g) all-purpose flour, sifted
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon clear vanilla extract (optional, for a brighter pink hue)
• 1 cup (240ml) whole milk, at room temperature
• ¼ cup (60ml) fresh strawberry puree (made from about 5-6 fresh strawberries, blended and strained)
• 2-3 drops Americolor Super Red or Wilton Rose Pink gel food coloring (or more, to achieve your desired vibrant Barbie pink)

• For the Fresh Strawberry Filling:

• 2 cups (about 300g) fresh strawberries, hulled and finely diced
• ½ cup (100g) granulated sugar
• 1 tablespoon fresh lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons cold water

• For the Luscious Pink Strawberry Buttercream Frosting:

• 2 cups (452g) unsalted butter, softened to room temperature
• 6 cups (720g) powdered sugar, sifted
• ¼ cup (60ml) heavy cream or whole milk, plus more if needed
• 1 teaspoon pure vanilla extract
• ½ teaspoon strawberry extract (optional, for intensified strawberry flavor)
• 2-4 drops Americolor Super Red or Wilton Rose Pink gel food coloring (or more, to match your Barbie pink cake layers)
• Pinch of salt

• For Garnish (Optional):

• Fresh strawberries, halved or fanned
• Edible glitter or sprinkles

For the Barbie Pink Strawberry Cake Layers:

1. Prepare Your Baking Environment: Begin by preheating your oven to 350°F (175°C). This is a crucial first step for any baking project, ensuring your oven is at the correct temperature when your batter is ready. Grease and flour three 8-inch round cake pans. For an extra layer of non-stick protection and easy release, line the bottoms of the pans with parchment paper circles. This meticulous preparation prevents sticking and ensures beautiful, intact cake layers.
2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Sifting the flour is key here, as it removes any lumps and aerates the flour, contributing to a lighter, fluffier cake texture. Set this bowl aside for now.
3. Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened unsalted butter and granulated sugar on medium-high speed. You’re looking for a mixture that is light in color and fluffy in texture, which usually takes about 3-5 minutes. This step is vital as it incorporates air into the butter and sugar, forming the foundational structure for a tender cake.
4. Add Eggs and Extracts: Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition until fully incorporated. After all eggs are in, scrape down the sides of the bowl to ensure everything is evenly mixed. Then, add the pure vanilla extract and the clear vanilla extract (if using). The clear vanilla is a secret trick to maintain the purest pink color, as regular vanilla can add a slight brownish tint. Beat until just combined.
5. Introduce Wet and Dry Ingredients Alternately: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk and the fresh strawberry puree in two additions. Begin and end with the dry ingredients. For example, add about one-third of the flour mixture, mix until just combined, then add half of the milk and strawberry puree, mix, then another third of flour, remaining milk and puree, and finally the last third of flour. Be careful not to overmix! Overmixing develops gluten, which can lead to a tough, dry cake. Mix only until the ingredients are just combined and no streaks of flour remain.
6. Achieve the Barbie Pink Hue: Now for the fun part! Gently fold in the pink gel food coloring. Start with a couple of drops and add more gradually until you achieve that vibrant, unmistakable Barbie pink color. This is where your Barbie Pink Strawberry Cake truly begins to take its iconic form. The gel food coloring provides intense color without adding excess liquid, which is perfect for maintaining cake batter consistency.
7. Divide and Bake: Divide the beautifully pink batter evenly among your three prepared 8-inch cake pans. A kitchen scale can be helpful here to ensure even distribution, leading to uniformly sized cake layers. Place the pans in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
8. Cooling the Layers: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. This cooling period allows the cakes to set and become firm enough to handle without breaking. After this time, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely. Allowing the cakes to cool completely is paramount before frosting; warm cakes will melt your frosting! You can even wrap them in plastic wrap once cool and chill them in the refrigerator for easier handling.

For the Fresh Strawberry Filling:

1. Prepare the Strawberries: In a medium saucepan, combine the finely diced fresh strawberries, granulated sugar, and fresh lemon juice. The lemon juice helps to brighten the strawberry flavor and balance the sweetness.
2. Cook the Strawberries: Cook the mixture over medium heat, stirring frequently, until the strawberries soften and release their juices, and the sugar has dissolved. This usually takes about 5-7 minutes.
3. Thicken the Filling: In a small separate bowl, whisk together the cornstarch and cold water to create a slurry. This cornstarch slurry is what will thicken our filling to a luscious consistency. Pour the slurry into the simmering strawberry mixture, stirring continuously. Continue to cook for another 1-2 minutes, or until the filling has thickened to your desired consistency. It should be thick enough to hold its shape but still spreadable.
4. Cool Completely: Remove the saucepan from the heat. If you prefer a smoother filling, you can gently mash some of the strawberries with a fork or potato masher, leaving some chunks for texture if desired. Transfer the strawberry filling to a clean bowl and cover it directly with plastic wrap to prevent a skin from forming. Allow it to cool completely at room temperature, then transfer it to the refrigerator to chill for at least 1 hour. A cold filling is essential for proper cake assembly, as it won’t seep into the cake layers or make the frosting unstable.

For the Luscious Pink Strawberry Buttercream Frosting:

1. Cream the Butter: In the large bowl of your stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium-high speed for 5-7 minutes. You want the butter to become incredibly light, pale, and fluffy. This aeration process is key to achieving a truly luscious and airy buttercream.
2. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, until fully incorporated. Once all the sugar is in, increase the speed to medium-high and beat for another 3-5 minutes. This step creates the creamy base and structure of your buttercream.
3. Add Liquids and Flavor: Reduce the mixer speed to low and add the heavy cream (or milk), pure vanilla extract, strawberry extract (if using), and a pinch of salt. The salt helps to balance the sweetness. Mix until just combined.
4. Whip to Fluffy Perfection: Increase the mixer speed to medium-high and beat for another 2-3 minutes, or until the frosting is incredibly light, fluffy, and smooth. Scrape down the sides of the bowl occasionally to ensure all ingredients are well combined.
5. Achieve the Iconic Pink Color: Finally, add the pink gel food coloring, a drop at a time, mixing well after each addition, until you reach your desired vibrant Barbie pink hue. This vibrant pink frosting will beautifully complement your Barbie Pink Strawberry Cake layers, creating a truly show-stopping dessert. Taste and adjust for sweetness or flavor if desired, adding a tiny bit more extract or powdered sugar as needed.

Assembling Your Barbie Pink Strawberry Cake:

1. Level the Cake Layers: Using a serrated knife or a cake leveling tool, carefully level the tops of your cooled cake layers so they are flat. This ensures a stable and even cake structure. You can save any scraps for cake pops or a snack!
2. First Layer and Frosting Dam: Place one leveled cake layer on your serving plate or cake stand. Pipe a dam (a ring of frosting) around the outer edge of the cake layer. This dam acts as a barrier to hold the strawberry filling securely in place.
3. Add Strawberry Filling: Spoon about half of the chilled fresh strawberry filling into the center of the frosting dam, spreading it evenly within the ring.
4. Second Layer and Repeat: Carefully place the second cake layer on top, gently pressing down to secure it. Repeat the damming and filling process with the remaining frosting dam and strawberry filling.
5. Final Layer and Crumb Coat: Place the third and final cake layer on top. Apply a thin, even layer of the pink strawberry buttercream all over the entire cake – the top and sides. This is called the “crumb coat.” Its purpose is to trap any loose crumbs, preventing them from mixing into your final layer of frosting. This step is crucial for achieving a clean, professional finish for your Barbie Pink Strawberry Cake.
6. Chill the Crumb-Coated Cake: Transfer the crumb-coated cake to the refrigerator and chill for at least 20-30 minutes, or until the crumb coat is firm to the touch. This chilling time sets the crumb coat, making the final frosting application much easier and neater.
7. Final Frosting Application: Once the crumb coat is firm, remove the cake from the refrigerator. Apply the remaining pink strawberry buttercream generously to the top and sides of the cake. Use an offset spatula or bench scraper to smooth the frosting to your desired finish. You can create a smooth, modern look or add decorative swirls.
8. Decorate and Garnish: For that extra touch of Barbie glamour, you can pipe additional decorative borders or rosettes on top of the cake using a piping bag fitted with your favorite tip. Arrange fresh strawberry halves or fanned strawberries on top. A sprinkle of edible glitter can add a magical shimmer, truly making your creation a spectacular Barbie Pink Strawberry Cake.
9. Serve and Enjoy: Slice and serve your magnificent Barbie Pink Strawberry Cake immediately, or store it in an airtight container in the refrigerator for up to 3-4 days. For the best flavor and texture, allow the cake to come to room temperature for about 30 minutes before serving. Every slice of this Barbie Pink Strawberry Cake promises a delightful burst of fresh strawberry flavor enveloped in fluffy, tender cake and creamy, vibrant frosting, making it an absolute showstopper for any celebration.

Conclusion:

And there you have it, my friends! We’ve journeyed together through the delightful process of creating what I genuinely believe is one of the most enchanting and delicious desserts you’ll ever bake. This isn’t just another cake; it’s an experience, a celebration of color and flavor that brings an immediate smile to anyone who sees it, and an even bigger one to those who taste it. The unique blend of fresh strawberries, that perfectly moist crumb, and the truly captivating hue makes this recipe an absolute must-try for bakers of all skill levels. It’s more than just a dessert; it’s a statement piece, a conversation starter, and a true showstopper for any gathering, big or small. I’ve poured my heart into perfecting this recipe, ensuring that every step is clear and every ingredient plays its vital role in delivering a result that is nothing short of spectacular. This isn’t just about baking a cake; it’s about creating joy, making memories, and sharing something truly special with the people you care about. The vibrant pink isn’t merely for aesthetics; it’s a visual promise of the delicious, sweet strawberry essence that awaits within each tender bite. Trust me when I say, once you try this, you’ll understand exactly why I’m so passionate about it.

Now, let’s talk about how to truly make this dessert shine, or how to put your own personal twist on it. While the classic presentation is undeniably stunning, there are so many ways to customize and serve this glorious creation. For a simple yet elegant finish, I love to garnish each slice with a few fresh, thinly sliced strawberries and a delicate sprig of mint. The vibrant green against the pink is simply irresistible. A dollop of homemade whipped cream, lightly sweetened with a hint of vanilla, also makes for an incredible accompaniment, adding a cloud-like texture that perfectly complements the cake’s richness. If you’re feeling a little fancy, a drizzle of white chocolate ganache or a scattering of edible glitter can elevate it to an even more ethereal level, perfect for a special occasion. For those who love variations, consider swapping out a portion of the strawberry puree for raspberry puree to introduce a slightly tarter berry note, creating a “berry fusion” cake. You could also experiment with a lemon-infused buttercream instead of the standard vanilla, where the bright citrus notes would beautifully cut through the sweetness of the strawberries. Thinking ahead, imagine this recipe transformed into beautiful individual cupcakes, each topped with a swirl of the signature pink frosting and a tiny fresh berry, ideal for a garden party or a charming birthday celebration. Or, for an even grander presentation, consider adding a layer of strawberry compote between the cake layers for an extra burst of fruitiness and textural interest. The possibilities are truly endless, limited only by your imagination, and each variation promises to be just as delightful as the original.

So, my wonderful baking enthusiasts, the time has come to roll up your sleeves and dive into this fantastic recipe. I promise you, the effort is minimal compared to the immense satisfaction you’ll feel when you present your very own Barbie Pink Strawberry Cake. There’s something incredibly rewarding about creating such a visually stunning and incredibly flavorful dessert from scratch. Don’t be shy; embrace the process, have fun with it, and let your kitchen be filled with the sweet, intoxicating aroma of baking berries. I am genuinely excited for you to experience the joy of making and sharing this cake. Once you’ve baked it, once you’ve tasted that first amazing bite, I would absolutely love to hear all about your experience! Did you stick to the classic recipe, or did you try one of my suggested variations? What was your favorite part of the process? Did it bring a smile to your family’s faces? Please don’t hesitate to share your creations and your thoughts. Your feedback, your photos, and your stories truly inspire me and are the highlight of my culinary journey. So go ahead, unleash your inner baker, and let’s spread some pink, strawberry-infused happiness around the world! Happy baking, and I can’t wait to see what amazing things you create!

Barbie Pink Strawberry Cake

A vibrant and delicious Barbie Pink Strawberry Cake, perfect for celebrations. This recipe features tender, strawberry-infused layers, a fresh strawberry filling, and luscious, perfectly pink buttercream frosting. For the cake and icing, frozen strawberries can be used if fresh are unavailable.

Prep Time
30 Minutes

Cook Time
40 Minutes

Total Time
5 Hours

Servings
1 (8-inch) 3-layer cake

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 tsp clear vanilla extract (optional)
• 1 cup (240ml) whole milk, room temperature
• ¼ cup (60ml) fresh strawberry puree
• 2-3 drops pink gel food coloring (or more)
• 2 cups (300g) fresh strawberries, diced
• ½ cup (100g) granulated sugar
• 1 tbsp fresh lemon juice
• 2 tbsp cornstarch
• 2 tbsp cold water
• 2 cups (452g) unsalted butter, softened
• 6 cups (720g) powdered sugar, sifted
• ¼ cup (60ml) heavy cream or whole milk
• 1 tsp pure vanilla extract
• ½ tsp strawberry extract (optional)
• 2-4 drops pink gel food coloring (or more)
• Pinch of salt
• Fresh strawberries (for garnish, optional)
• Edible glitter or sprinkles (optional)

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans; line bottoms with parchment paper. Whisk together flour, baking powder, and salt. In a mixer, cream softened butter and 2 cups sugar until light and fluffy (3-5 mins).
2. Step 2
   Add eggs one at a time to butter mixture, then vanilla extracts. On low speed, alternately add dry ingredients with milk and strawberry puree, beginning and ending with dry. Mix until just combined, do not overmix.
3. Step 3
   Gently fold in pink gel food coloring until desired vibrant Barbie pink is achieved. Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely. Cool cakes completely before frosting.
4. Step 4
   In a saucepan, combine diced strawberries, ½ cup sugar, and lemon juice. Cook over medium heat, stirring, until strawberries soften and sugar dissolves (5-7 mins). Whisk cornstarch and cold water to create a slurry. Pour slurry into strawberry mixture, stirring continuously, and cook for 1-2 minutes until thickened.
5. Step 5
   Remove from heat. Transfer filling to a bowl, cover directly with plastic wrap, and cool completely at room temperature, then chill in the refrigerator for at least 1 hour until cold.
6. Step 6
   In a mixer, beat softened butter on medium-high speed until light and pale (5-7 mins). Gradually add sifted powdered sugar on low speed until incorporated, then beat on medium-high for 3-5 minutes. Add heavy cream/milk, vanilla extract, strawberry extract (optional), and salt. Beat on medium-high for 2-3 minutes until light and fluffy.
7. Step 7
   Add pink gel food coloring a drop at a time, mixing until desired vibrant Barbie pink hue is reached. Taste and adjust sweetness/flavor if needed.
8. Step 8
   Level cooled cake layers. Place one layer on a serving plate. Pipe a frosting dam around the edge. Spoon half of the chilled strawberry filling into the center of the dam, spreading evenly.
9. Step 9
   Place the second cake layer on top, gently pressing. Repeat the frosting dam and filling process with the remaining filling.
10. Step 10
    Place the third cake layer on top. Apply a thin, even crumb coat of pink buttercream over the entire cake to trap loose crumbs. Chill the crumb-coated cake in the refrigerator for 20-30 minutes until firm.
11. Step 11
    Remove cake from refrigerator. Apply remaining pink buttercream generously to the top and sides, smoothing to desired finish. Decorate with fresh strawberries, edible glitter, or sprinkles as desired. Serve immediately or store chilled. Allow to come to room temperature for 30 minutes before serving for best texture.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.