Main menu




 1 cup of butter

 2 cups of sugar

 3 eggs

 3 cups of flour

 1 ½ teaspoons baking powder

 1 teaspoon salt

 1 ½ tablespoon vanilla essence

 1 cup of liquid milk

 ½ cup strawberry puree

 ¼ cup cocoa powder

 ¼ cup boiling water

 ½ teaspoon bicarbonate of soda


 2 cups of butter

 4 cups of icing sugar

 1 tablespoon of vanilla essence

 ½ cup liquid milk

 3 drops of pink food coloring

 3 tablespoons cocoa powder


 1. Preheat oven to 180°C or 350°F;  Butter and flour three molds of the same size.

 2. Beat the butter together with the sugar and add the eggs one by one;  continue beating so that everything is integrated.

 3. Sift the flour, baking powder and salt into a bowl;  reserve.

 4. Add the vanilla essence to the milk.

 5. Integrate 1/3 of the flour into the egg mixture and add half of the milk with vanilla.  Beat to integrate the ingredients.

 6. Repeat the process until all the flour and milk are added.

 7. Divide the mixture into three equal parts;  to 1/3 add the strawberry puree and to another third add the cocoa, boiling water and baking soda;  the last third stays the same.

 8. Pour each mixture into the already prepared molds.

 9. Bake for 25 to 30 minutes.

 10. Remove from the oven and let cool for 15 minutes before unmolding and cooling completely to room temperature on a wire rack.

 11. Mix all the ingredients for the cream, except the coloring and cocoa.

 12. Beat until a smooth and homogeneous mixture is achieved.

 13. Divide the cream into three equal parts, in separate containers.

 14. Add 1/3 the pink coloring and the other third the cocoa.  The last third is left the same.

 15. Place the cocoa cake as a base and place the cream with cocoa on top;  put the strawberry cake on top and cover with the strawberry cream;  crown with the white cake and put the white cream on top.

 16. Take to the fridge for 1 hour

 17. Serve and enjoy.