Strawberry Lemon Cake with Spring Flowers

Instructions

Strawberry Filling

1. In a large skillet, melt the butter over medium high heat. Add the strawberries and stir to coat.
2. Mix in the sugar, lemon juice, salt and vanilla extract. Cook on medium high for 3-5 minutes or until the berries begin to break down, the sugar has melted and the berries begin to juice. Do not boil the berries, just simmer.
3. Remove a few tablespoons of the juice and mix with the flour until smooth. Add this back into the pan and stir to combine. Cook 1-3 more minutes or until the mixture has thickened.
4. Transfer the filling to another bowl and refrigerate until cool.

Lemon Cake

1. Grease and flour 2 6in round cake pans. Preheat oven to 350 F degrees.
2. Zest the lemon into a medium bowl. Add the sugar. Using the back of your spatula, press the sugar into the zest until it becomes fluffy and fragrant.
3. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and lemon sugar for 2 minutes.
4. Add the eggs one at a time and mix well after each addition making sure to scrape down the sides and bottom of the bowl.
5. Mix in the sour cream, vanilla and lemon extracts.
6. In another bowl, whisk together the flour, baking powder and salt.
7. Add the flour mixture to the wet, scraping the sides and bottom of the bowl first. Mix on medium-low speed until combined. Add the milk and food coloring then mix again until combined. Give the batter a few mixes by hand with a spatula.
8. Divide batter evenly between the two pans and level with an offset spatula.
9. Bake on the center rack for about 40 minutes or until a toothpick comes out clean and the tops are golden.
10. Cool in the pans for 10 minutes until removing to a wire rack to cool completely. When you remove them to the rack, place them top side down to encourage the top to level out flat.
11. Once the cakes have cooled, trim the tops so they are the same height. Measure the height then cut them horizontally down the center, creating two halves for each cake.

Lemon Vanilla Bean Buttercream

1. In the bowl of your stand mixer cream the butter until smooth. Add the powdered sugar and beat on high until incorporated.
2. Add the heavy cream, salt, extract and vanilla bean seeds. Scrape down the sides of the bowl and beat on high for 3-4 minutes. Scrape the bowl again and beat another 2-3 minutes.

Assembly

1. Place one layer of cake, cut side up, on a cake board or plate. Spread an even layer of strawberry over the top coming almost to the edge. Don't put so much on that when you put the next layer on it will all squeeze out. Place a second layer cut side down and repeat. Do this until all four layers are on the cake.
2. Spread a very thin "crumb coat" of frosting on the top and sides of the cake. This will help trap in the crumbs and frosting before you actually frost the cake. Chill the cake in the freezer 20-30 minutes or until the cakes are firm and the crumb coat is set.
3. Spread a ¼ inch layer of frosting on the top of the cake and level flat with a spatula.
4. Using a piping bag fitted with a large round tip, use the petal technique to frost the sides of the cake.
5. Cut the stems of the flowers almost completely off. Leave about ¼-1/2 inch to help stabilize the flower on the cake. Place the flowers on the top of the cake. There is no rule or right way to do this. Arrange the flowers however you think looks the most beautiful.
6. Chill the cake until an hour before you want to serve it. Serve it the day you make it.