Step 1

Add hulled strawberries and lemon juice to a saucepan over medium heat.

Step 2

After the mixture heats up for a few minutes, mash the strawberries then allow to simmer for about 10 minutes.

Step 3

Strain mixture into a bowl. Cover and chill for another 10-15 minutes.

Step 4

Sift the dry ingredients together in a large bowl.

Step 5

Mix the wet ingredients together in a medium bowl.

Step 6

Add the wet to the dry and mix until just combined.

Step 7

Divide the mixture into 3 bowls.

Step 8

Add the cocoa powder to one batch and mix.

Step 9

Add the 3/4 of the strawberry reduction to the second batch and mix.

Step 10

Transfer the three batters into three 6″ cake pans, which have been buttered and floured.

Step 11

Bake at 350 degrees F for about 30 minutes or until the centers are springy to the touch. Let the strawberry layer bake 5-8 minutes longer. Test with a toothpick.

Step 12

Whip the butter for about 5 minutes using a paddle attachment (stand-up mixer).

Step 13

Beat in the confectioner’s sugar slowly.

Step 14

Add the cream and vanilla. Beat until you have an even, fluffy consistency.

Step 15

Dive buttercream into 3 parts.

Step 16

Transfer one vanilla batch to a piping bag and snip off the tip.

Step 17

For the Chocolate Buttercream:

Step 18

Mix cocoa into one batch of buttercream.

Step 19

Transfer to a piping bag and snip off the tip.

Step 20

For the Strawberry Buttercream:

Step 21

Add the rest of the strawberry mixture to a buttercream batch.

Step 22

Add in a few drops of pink food coloring if you want the color to be more vibrant.

Step 23

Mix together until desired consistency.

Step 24

Transfer to a piping bag and snip off the tip.

Step 25

Pipe alternating circles between each layer with each buttercream bag.

Step 26

Add layers

Step 27

Pipe and smooth out a crumb coat on the outside of the cake with an uneven spatula.

Step 28

Pipe out petals around the entire cake. Stay consistent with the size of each petal.