How fun! This cake by itself has no artificial color or flavor (especially if you use real vanilla in the buttercream as opposed to clear vanilla extract). The piping on top of course has artificial colors, but it's a healthy cake, if one can call cake healthy.
Fresh Strawberry Cake
24 oz strawberries, stems removed. = 3/4 cup strawberry puree
1-2 tsp sugar
1/4 cup milk
4 large eggs
1 Tbsp bourbon vanilla extract
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, room temp.
Combine strawberries and 2 tsp sugar in blender to make puree. Reserve 3/4 cup. Refrigerate remaining puree.
In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs. (Very important to use the butter softened, it affects the texture).
Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.
Divide into 2, 8" rounds, greased and floured and with cut parchment. Bake 30 minutes at 350 degrees, rotating after 20 minutes. Cool in pans on wire rack 20 minutes then invert and continue to cool to room temp before moving racks into fridge to chill.
Strawberry Buttercream1/2 cup (1 stick) butter, room temp
4 cups powdered sugar, sifted
2 tsp clear vanilla
1/4 cup mashed/pureed strawberries
Add all ingredients to bowl of stand mixer. Beat on medium until fluffy.
For Hello Kitty's face, I used a reverse image and piped clear piping gel onto waxed paper, then transferred the outline to the cake and pressed over the lines. Peel off the waxed paper then pipe in the colors.