For the Strawberry Reduction:

Cup of Yum
1. Add hulled strawberries and lemon juice to a saucepan over medium heat.
2. After the mixture heats up for a few minutes, mash the strawberries then allow to simmer for about 10 minutes.
3. Strain mixture into a bowl. Cover and chill for another 10-15 minutes.

For the Cake:

1. Sift the dry ingredients together in a large bowl.
2. Mix the wet ingredients together in a medium bowl.
3. Add the wet to the dry and mix until just combined.
4. Divide the mixture into 3 bowls.
5. Add the cocoa powder to one batch and mix.
6. Add the 3/4 of the strawberry reduction to the second batch and mix.
7. Transfer the three batters into three 6″ cake pans, which have been buttered and floured.
8. Bake at 350 degrees F for about 30 minutes or until the centers are springy to the touch. Let the strawberry layer bake 5-8 minutes longer. Test with a toothpick.

For the Buttercreams:

1. Whip the butter for about 5 minutes using a paddle attachment (stand-up mixer).
2. Beat in the confectioner’s sugar slowly.
3. Add the cream and vanilla. Beat until you have an even, fluffy consistency.
4. Dive buttercream into 3 parts.
5. Transfer one vanilla batch to a piping bag and snip off the tip.
6. For the Chocolate Buttercream:
7. Mix cocoa into one batch of buttercream.
8. Transfer to a piping bag and snip off the tip.
9. For the Strawberry Buttercream:
10. Add the rest of the strawberry mixture to a buttercream batch.
11. Add in a few drops of pink food coloring if you want the color to be more vibrant.
12. Mix together until desired consistency.
13. Transfer to a piping bag and snip off the tip.

For the Assembly:

1. Pipe alternating circles between each layer with each buttercream bag.
2. Add layers
3. Pipe and smooth out a crumb coat on the outside of the cake with an uneven spatula.
4. Pipe out petals around the entire cake. Stay consistent with the size of each petal.