Step 1

Preheat oven to 350F. Butter and flour three 6-inch cake pans.

Step 2

Warm and strain the strawberry preserves. Some will be used for the buttercream. Zest a lemon.

Step 3

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

Step 4

In another bowl, whisk together wet ingredients (including lemon zest).

Step 5

Combine wet and dry mixtures. Whisk until combined. Add a few drops Wilton Color Right base pink food coloring until you reach a desired consistency. If you're adding fresh strawberries then fold into the batter now.

Step 6

Add damp Wilton Baking Strips to pans. Evenly distribute the batter into the prepared cake pans.

Step 7

Bake for about 30 - 38 minutes or until the centers are set and springy to the touch or a toothpick comes out clean.

Step 8

Leave the layers to cool in the pans for about 4 minutes, then dump out onto cooling racks.

Step 9

In a stand mixer, cream the butter until fluffy.

Step 10

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

Step 11

Separate into 3 batches.

Step 12

Add in 1 tbsp of strained strawberry preserves to one batch. Mix until combined.

Step 13

Add a drop of Wilton Color Right base pink food coloring.

Step 14

Add lemon juice to another batch until combined. Add a drop of Wilton Color Right base yellow food coloring until you reach a desired color consistency.

Step 15

Leave the last batch plain white. Save about a cup for the roses and set aside.

Step 16

Transfer the plain buttercream to a piping bag and snip off the tip. Transfer the pink and yellow to piping bags fitted with Wilton Color Swirl piping nozzle.

Step 17

Add Wilton Color Right Crimson and Base red food coloring until you reach a desired rosy color.

Step 18

Transfer to a piping bag fitted with a Wilton 104 tip.

Step 19

Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.

Step 20

Pipe petals.

Step 21

Pipe the Wilton Color Swirl piping nozzle in between each layer. Fill in gaps on the outside of cake. Smooth out with a bench scraper. Transfer to the fridge to chill.

Step 22

Pipe a layer of white buttercream on the outside of the cake. Smooth out with a bench scraper and offset spatula.

Step 23

Chill in the fridge.

Step 24

Pipe around the edge of the cake.

Step 25

Transfer roses and small strawberries to the ring.