Here’s what you’ll need:
1 box cake mix (I used Pink Velvet from Duncan Hines.)
2/3 cup water
1 stick unsalted butter, softened
1 1/2 cup Strawberry Rhubarb Syrup (recipe here)
1 cup strawberries, sliced (extra for garnish)
1 cup unsalted butter, softened
3 cups confectioners sugar
1 teaspoon pure vanilla extract
1-2 tablespoons heavy whipping cream
Fresh cut flowers for decoration
Begin by baking your cakes according to the package directions in two 9″ round cake pans lined with parchment paper on the bottom. (You’ll need eggs, water, and butter for the cake mix.) Once baked, allow the caskes to cool in the pans.
When the cakes are cooled, poke holes in the top of each with a wooden skewer or fork. Then slowly pour 3/4 cup of strawberry rhubarb syrup onto each cake. Use a spatula, if necessary, to evenly spread out the syrup.
Chill the cakes for about an hour.
In the meantime, mix the butter cream frosting.
Beat together the butter until smooth. Then slowly add the powdered sugar. Add the vanilla and as much of the heavy whipping cream as needed until you achieve the desired consistency.
To assemble the cake, removed both cakes from the round pans. Place a dollop of frosting on the first cake and spread it out evenly to the edges. Add a thin layer of sliced strawberries on top of the frosting . Place the second cake pn top of the first one and spread a layer of frosting on the top. Add the strawberries and garnish with flowers.