Strawberry, Vanilla, and Pineapple Cake Recipe

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup buttermilk
• 1 cup crushed pineapple, drained
• 1 cup diced fresh strawberries

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 3-4 tbsp heavy cream or milk
• 1/2 cup strawberry preserves or jam

For the Filling and Decoration:

• 1/2 cup crushed pineapple, drained
• 1 cup sliced fresh strawberries
• Fresh strawberries for garnish

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   • In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
   • Gently fold in the crushed pineapple and diced strawberries.
3. Bake the Cakes:
   • Divide the batter evenly among the prepared cake pans.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. Prepare the Frosting:
   • In a large bowl, beat the butter with an electric mixer on medium speed until creamy.
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
   • Mix in the vanilla extract and 3 tablespoons of heavy cream. Add more cream if needed to reach the desired consistency.
5. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a thin layer of frosting over the top.
   • Spread half of the strawberry preserves over the frosting, then sprinkle with half of the crushed pineapple.
   • Place the second cake layer on top and repeat the process with frosting, strawberry preserves, and crushed pineapple.
   • Place the third cake layer on top.
6. Frost the Cake:
   • Frost the top and sides of the cake with the remaining frosting.
   • Arrange the sliced strawberries around the top edge of the cake and place a few fresh strawberries in the center for garnish.
7. Chill and Serve:
   • Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
   • Slice and enjoy!

Tips:

• For Extra Flavor: Brush each cake layer with pineapple juice or a simple syrup made with equal parts water and sugar before frosting.
• Storage: Store the cake in the refrigerator, covered, for up to 3 days.
• Substitutions: You can use canned pineapple if fresh is not available. Make sure to drain it well.

Enjoy this delightful combination of strawberry, vanilla, and pineapple in a moist and flavorful cake!