Ingredients:
For the birthday cake:
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon of salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup boiling water
2 cups pureed strawberries
1/2 cup strawberry jam
For the icing:
1 cup unsalted butter, softened1️⃣ Preheat oven to 350ºF (175ºC). Grease and flake three 9-inch round pans.
2️⃣ In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.
3️⃣ Add the eggs, buttermilk, vegetable oil and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
4️⃣ Gradually add boiling water to the pasta, stirring constantly until smooth.
5️⃣ Stir in the strawberry puree and strawberry jam, folding until well incorporated.
6️⃣ Distribute the dough evenly into the prepared cake molds.
7️⃣ Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8️⃣ Leave the cakes to cool in the molds for 10 minutes before transferring them to a wire rack to cool completely.
9️⃣ For the icing, beat the butter until creamy. Gradually add the icing sugar, thick cream and vanilla extract. Beat until the mixture is smooth and fluffy. Add pink food coloring if desired.
🔟 Place a layer of cake on a serving plate and spread a layer of icing on top. Repeat the operation with the other floors.
1️⃣1️⃣ Frost the top and sides of the cake. Decorate with fresh strawberries and edible sequins.
Preparation: 20 minutes | Cooking: 35 minutes | Total time: 55 minutes
Kcal: 520 kcal | Servings: 12 servings
Indulge in this delicious velvety strawberry cake, perfect for any special occasion!

4 cups powdered sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Pink food coloring (optional)
Fresh strawberries, for garnish
Edible pink and gold sequins for the filling