Strawberry cake layers with a fresh whipped cream filling, fresh strawberries and strawberry buttercream.
Add the freeze dried strawberries and strawberry jam.
Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.
Place your first cake layer, top side up, on your cake board. Pipe a rim of strawberry buttercream around the edge of the cake.
Spread about 1/2 cup of the whipped cream filling over the cake. Placed diced strawberries on the whipped cream and pat into place with your hand. Spread another 1/2 cup of the whipped cream filling over the strawberries.
Place the next cake layer on top of the filling and repeat steps 2 and 3.
Set your final cake layer, top side down, on your second layer of filling. Apply a thin crumb coat over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.
After the crumb coat is set, finish frosting your cake.
I used the Wilton #125 petal tip for my design. If you want to do this design on your cake, you'll need an additional 1/2 of the buttercream recipe.