The cake is made with this lemon buttermilk cake recipe and my own lemon strawberry buttercream frosting recipe, which is below. My good friend from around the corner, and cake baker extraordinaire, Liz, shared the secret for getting a good crumb layer of frosting on the cake: freeze the cake layers before frosting! The frosting "freezes" a bit as you spread it and the crumbs stay in place. By the time the cake is decorated and set out it is appropriately thawed. It worked great!
Lemon Buttercream Frosting
2 sticks of butter (1 cup total) room temperature
2 blocks of cream cheese (16oz total)
2 lb bag of powdered sugar
2 t. lemon extract
red food coloring
Cream butter and cream cheese with paddle attachment in the bowl of a stand mixer. Add powdered sugar and mix well. Add lemon exract and a few drops of red food coloring to make pink. It's ready to spread!
Lemon Strawberry Buttercream Frosting
2 c Lemon Buttercream Frosting
1/2 c fresh strawberries, mashed
About 2 cups of powedered sugar, or enough for desired consistency
Put 2 cups of the Lemon Buttercream Frosting in a medium sized bowl. Puree or mash about 1 cup of fresh strawberries--not too finely however (I made that mistake), chunky is better. Add strawberries to frosting. Add powdered sugar until the frosting is the right consistency for spreading.
To assemble cake, spread the Lemon Strawberry Buttercream Frosting between the layers.
I took the Lemon Strawberry Buttercream Frosting and piped it in swirls on some cupcakes too and topped them with a white gumdrops. Yum!