Ingredients
Equipment
Method
- Divide basic cake batter into three equal portions, leave one plain for vanilla, mix cocoa powder into second for chocolate, blend freeze dried strawberry powder into third for strawberry adding pink food coloring if desired.
- Pour each batter into separate greased and floured 8 inch round pans, bake at 350°F for 25 to 28 minutes until toothpick comes out with moist crumbs.
- Cool cakes in pans 10 minutes, turn out onto wire racks to cool completely, then use serrated knife to trim domed tops flat for level layers.
- Beat softened butter until fluffy, gradually add powdered sugar beating until light, add heavy cream, vanilla, and salt beating until smooth, divide and mix cocoa into one portion for chocolate frosting.
- Place vanilla layer on cake board, spread frosting on top, add strawberry layer pressing gently, spread more frosting, finish with chocolate layer on top.
- Apply thin crumb coat over entire cake sealing crumbs, refrigerate 30 minutes, apply final thick layer of chocolate frosting smoothing with offset spatula.
- Decorate top with ice cream scoops and fresh strawberries if desired, let rest 30 minutes at room temperature before slicing.
Nutrition
Notes
Level all cake layers for straight stacking. Don't overbake layers, pull when toothpick has moist crumbs. Use freeze dried strawberries for best strawberry flavor. Apply crumb coat before final frosting. Let cake come to room temperature before serving for best texture.