Cake Layers

1. Prepare three cake pans by lining them with parchment paper or spraying them with nonstick spray. Set aside.
2. Prepare white cake mix according to the package directions.
3. Split the cake batter into three separate bowls. Add food coloring to each bowl to get the desired color. You want one bowl to have bright intense color, one bowl to have a light color, and one bowl in between.
4. Place each color of cake batter into an 8-inch cake pan and bake until the cake no longer wiggles in the center and a toothpick comes out clean with no wet batter or crumbs.
5. Allow cakes to cool for 15 minutes. Remove the cakes from the cake pans and cool on a cooling rack. You can wrap and store the cake layers in the freezer if you are going to assemble the cake later.

Frosting

1. In a medium saucepan add flour, sugar, and salt. Whisk together until no clumps of flour remain.
2. Add milk and whisk until combined.
3. Place saucepan over low heat and whisk continually until it starts to bubble. Once bubbling, cook the mixture for 2 minutes. Whisk continually as the mixture thickens into a pudding like consistently.
4. After 2 minutes of cooking, remove the saucepan from the heat. Continue to whisk for 2 additional minutes.
5. Pour the pudding mixture into a bowl or storage container. Cover with plastic wrap.  Press the plastic wrap onto the surface of the pudding so that a skin does not form. Allow to cool to room temperature or at this point you can refrigerate this frosting base to use later.
6. In your stand mixer, beat the butter until smooth and fluffy. Approximately 6 minutes.
7. Add the cooled frosting base pudding one large tablespoon at a time. Stop and scrape down the sides of the bowl at least once to incorporate all the butter.
8. Once all the pudding base has been added the buttercream should look thick and fluffy.
9. Remove half of the frosting into a separate bowl and set aside. This frosting will be used for the outside of the cake.
10. To the remaining frosting, stir in the crushed up freeze-dried strawberries.

Assembly

1. Start with a cake board or large plate and add a small dab of frosting in the center. This will act as the glue to help your cake stick in place. Add your darkest colored cake layer on top of the dab of frosting.
2. Spread 1/3 of the strawberry frosting evenly on top of the cake layer.
3. Make a few groves with your spatula or a spoon to create a moat in the frosting.
4. Add in the strawberry jam or fruit filling. Spread evenly.
5. Repeat the process with the medium colored cake layer.
6. Finish by adding the lightest colored cake layer on top. Add this layer upside down so that the top of the cake is actually the bottom of the cake layer. That will give the cake a nice flat even edge.
7. Using the last third of the strawberry frosting, fill in any gaps between the cake layers as a crumb coat. You may not have enough frosting to completely crumb coat the entire cake, and that is okay. Focus on the area between the cake layers so that you can build up straight even sides. It might not look pretty at this point but don’t worry.
8. Place the cake in the refrigerator for at least 30 minutes to allow the frosting to set. This will help prevent the cake from sliding, especially since the jam layer can be a little slippery.
9. Use the half recipe of frosting that you set aside earlier (without strawberries) to frost the outside of the cake. You can frost it smooth with a bench scraper or use a knife to give the frosting more movement. For this cake, I dragged a knife up the side and top to give some concentric circles
10. Store the cake in the refrigerator.

Makes approximately 20 servings