Strawberry Velvet Cake
Ingredients:
For the 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 salt 
2 large eggs
1 cup buttermilk 
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
1 cup boiling water
2 cups strawberries, pureed
1/2 cup strawberry jam
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Pink food coloring (optional) 
Fresh strawberries, for garnish
Edible gold and pink sprinkles, for garnish
Directions:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Gradually add the boiling water to the batter, mixing continuously until smooth.
Fold in the strawberry puree and strawberry jam until well incorporated.
Divide the batter evenly among the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat the butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat until smooth and fluffy. Add pink food coloring if desired.
Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake. Garnish with fresh strawberries and edible sprinkles.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 520 kcal | Servings: 12 servings
Treat yourself to this delightful Strawberry Velvet Cake, perfect for any special occasion!
