Strawberry Cake with Strawberry Buttercream Frosting

Put together the Cake: Preheat oven to 350°F. Beat sugar and butter with a heavy-duty electrical stand mixer on medium velocity till mild and fluffy, about 2 minutes. Add eggs, 1 at a time; beat on low velocity simply till integrated after every addition. Stir in vanilla.

Whisk collectively flour, baking powder, and salt in a medium bowl. Add to sugar combination alternately with half-and-half, starting and ending with flour combination; beat on low velocity simply till mixed after every addition. Fold in strawberries and pink meals coloring.

Divide batter evenly amongst 3 greased and floured 8-inch spherical cake pans. Bake in preheated oven till a picket choose inserted in heart of muffins comes out clear, about 20 minutes.

Cool muffins in pans on wire racks till cool sufficient to deal with, about 20 minutes. Invert muffins onto wire racks to chill fully, about 1 hour.

Put together the Strawberry Buttercream Frosting: Beat butter with a heavy-duty electrical stand mixer on medium velocity till easy, about 1 minute. Add powdered sugar, and beat till fluffy, about 5 minutes. Add strawberries, lemon juice, vanilla, and salt; beat simply till easy.

Assemble the Cake: Place 1 cake layer on a cake plate; unfold with an excellent layer of Strawberry Buttercream Frosting. Repeat 2 instances with 2 cake layers and frosting. Unfold high and sides of cake with remaining frosting.