Step 1

Preheat oven to 340F. Butter and flour three 6-inch cake pans. Soak baking strips in water. Strain the strawberry preserves.

Step 2

Sift dry ingredients (including sugar). Whisk to combine.

Step 3

In another bowl, whisk together wet ingredients.

Step 4

Combine wet and dry mixtures. Whisk until combined. Add a few drops of pink food coloring until a desired consistency is reached. If the batter is lumpy, it’s okay!

Step 5

Add damp baking strips to the cake pans.

Step 6

Evenly distribute batter into pans. I like to use a kitchen scale for precision.

Step 7

Bake for about 30- 35 minutes or until the centers are set and springy to the touch.

Step 8

In a stand mixer, cream the butter until fluffy.

Step 9

Sift in half of the confectioners sugar. Mix, then add the rest.

Step 10

Squeeze lemon juice and combine.

Step 11

Reserve ¼ cup of the white buttercream to dye green for the stems and leaves.

Step 12

Transfer ½ the plain white buttercream from the standing mixer to a piping bag. Snip off the tip.

Step 13

Add in 1 tbsp of strained strawberry preserves to the remaining buttercream. Mix until combined.

Step 14

Save about 1-2 cups for the flowers in a separate bowl. Transfer the strawberry buttercream to a piping bag and snip off the tip.

Step 15

Use food coloring to dye the buttercream different shades of pink to orange for the flowers.

Step 16

Pipe the strawberry buttercream between each layer.

Step 17

Crumb coat the cake and smooth with a scraper.

Step 18

Pipe a thin layer of plain white buttercream on the outside of the cake. Even out with a hot scraper and offset spatula. Chill for about 30 minutes.

Step 19

Using a palette knife, sculpt flowers from the pink and orange buttercream. Add details, stems and leaves.