Description
Flaky pink biscuits layered with sweet strawberry filling and creamy cream cheese frosting make this whimsical cake perfect for celebrations!
Ingredients
Scale
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1 cup buttermilk, cold
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup pink food coloring (gel or liquid) – adjust for desired shade
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk or heavy cream, to adjust consistency
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Fresh strawberries
- Sprinkles
- Edible glitter
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour mixture until it resembles coarse crumbs. You should still see small pieces of butter, about the size of peas.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, sugar, vanilla extract, and pink food coloring. Start with 1/4 cup of food coloring and add more, a few drops at a time, until you reach your desired shade of pink.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, mixing gently with a fork or spatula until just combined. Be careful not to overmix! The dough will be shaggy and slightly sticky.
- Turn Out and Knead (Lightly!): Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat the dough into a rectangle about 1 inch thick. Fold the dough in thirds, like a letter. Repeat this folding process 2-3 times.
- Cut Out the Biscuits: Pat the dough to about 3/4 inch thickness. Use a 2-3 inch biscuit cutter (or a sharp knife) to cut out the biscuits. Press straight down; avoid twisting the cutter.
- Bake the Biscuits: Preheat your oven to 425°F (220°C). Place the biscuits on a baking sheet lined with parchment paper. For softer-sided biscuits, place them close together on the baking sheet. For crispier sides, space them a little further apart. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
- Cool the Biscuits: Let the biscuits cool on a wire rack before assembling the cake.
- Prepare the Strawberries: Wash, hull, and slice the strawberries.
- Combine Ingredients: In a medium saucepan, combine the sliced strawberries, sugar, lemon juice, and cornstarch.
- Cook the Filling: Cook over medium heat, stirring constantly, until the strawberries release their juices and the mixture thickens. This usually takes about 5-7 minutes. The filling should be thick enough to coat the back of a spoon.
- Cool the Filling: Remove the saucepan from the heat and let the strawberry filling cool completely before assembling the cake.
- Cream the Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Add the Powdered Sugar: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until combined.
- Add Vanilla and Adjust Consistency: Add the vanilla extract and mix well. If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
- Chill the Frosting (Optional): If the frosting is too soft, you can chill it in the refrigerator for 30 minutes to an hour to firm it up before using.
- Prepare the Biscuits: Once the biscuits have cooled, use a serrated knife to slice each biscuit horizontally in half.
- First Layer: Place the bottom halves of several biscuits on a serving plate or cake stand, arranging them in a circle or desired shape. You can trim the edges of the biscuits if needed to create a more uniform shape.
- Add Frosting and Filling: Spread a generous layer of cream cheese frosting over the biscuit layer. Then, spoon a layer of the cooled strawberry filling over the frosting.
- Repeat Layers: Repeat the layers, using the top halves of the biscuits, frosting, and strawberry filling, until all the biscuits are used. I usually aim for 3-4 layers.
- Frost the Cake: Frost the entire cake with the remaining cream cheese frosting. You can create a smooth finish or a more rustic, textured look.
- Garnish (Optional): Garnish the cake with fresh strawberries, sprinkles, edible glitter, or any other decorations you like.
- Chill and Serve: Chill the cake in the refrigerator for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together.
- Enjoy! Slice and serve your delicious Pink Biscuit Cake! This cake is best enjoyed within a day or two, as the biscuits can become slightly soggy over time.
Notes
- Keep your butter cold for the flakiest biscuits.
- Don’t overmix the biscuit dough.
- Sift the powdered sugar for a smooth frosting.
- Adjust the amount of pink food coloring to your preference.
- Cool the strawberry filling completely before assembling the cake to prevent the frosting from melting.
- For softer-sided biscuits, place them close together on the baking sheet. For crispier sides, space them a little further apart.
- Prep Time: 45 minutes
- Cook Time: 20 minutes