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A few simple cuts can transform a regular cake into a spring-ready centerpiece. Place fresh fruit on top of the frosting for an easy—and colorful—topping.
- Yields:
- 6 - 8 serving(s)
- Total Time:
- 1 hr 40 mins
Ingredients
For Cake
Nonstick cooking spray
- 1 1/4 c.
all-purpose flour
- 1 1/2 tsp.
baking powder
- 1/4 tsp.
kosher salt
- 1/2 c.
granulated sugar
- 2
large eggs, at room temperature
- 1 tbsp.
lemon zest
- 1 tsp.
pure vanilla extract
- 1/2 c.
neutral oil, such as canola oil
- 1/3 c.
whole milk, at room temperature
- 2 tbsp.
lemon juice
For Strawberry Buttercream
- 1 c.
freeze-dried strawberries
- 1 c.
(2 sticks) unsalted butter, at room temperature
- 4 c.
confectioners’ sugar
Pinch of kosher salt
- 2 tbsp.
heavy cream
- 1 tsp.
pure vanilla extract
For Decorating
Blackberries, sliced strawberries, raspberries, blueberries, and thin slices of nectarine
- 2
thin slices of green apple and 2 small mint leaves, for antennae
Directions
- Step 1Make cake: Heat oven to 325°F. Lightly coat two 6-inch round cake pans with cooking spray. Line bottoms with parchment; spray parchment.
- Step 2In medium bowl, whisk together flour, baking powder, and salt.
- Step 3Using electric mixer on medium-low, combine granulated sugar, eggs, lemon zest, and vanilla. Increase speed to medium-high and beat until light and fluffy, 3 minutes. Reduce speed to low and mix in oil.
- Step 4In liquid measuring cup, combine milk and lemon juice. Mixing by hand, add flour mixture to egg mixture in 2 parts, alternating with milk mixture and mixing just until incorporated.
- Step 5Divide batter among prepared pans and bake until wooden pick inserted into centers comes out clean, 33 to 37 minutes. Let cool in pans 5 minutes, then invert onto wire racks to cool completely.
- Step 6Meanwhile, make frosting: In food processor, pulse freeze-dried strawberries to fine powder. Using electric mixer on low, mix butter, strawberry powder, confectioners’ sugar, and salt to combine, then increase speed to medium and beat until fluffy, 3 minutes. With mixer running, slowly add cream and vanilla. Beat until fluffy, about 3 minutes.
- Step 7Transfer buttercream to piping bag fitted with large round piping tip.
- Step 8Use large serrated knife to trim rounded tops of cakes flat, then cut each cake into 2 half-moons. Arrange halves so rounded sides face each other, then cut out 1 wedge from each straight side to create a butterfly shape.
- Step 9Pipe mounds of buttercream on 1 butterfly, top with second butterfly, and repeat piping. Immediately arrange fruit on top, decorating as desired.

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