I made this for Noah’s birthday and it was just delicious. If you have a strawberry cake recipe that you like you can use that but I just used a box version. Make sure to make two rounds so you can layer
Honey Buttercream Frosting adapted** from CupCakeProject
1 1/2 sticks room temperature butter
3/4 cup sour cream
1/4 cup honey
16 oz powdered sugar
In a large mixing bowl, beat the butter on high speed until light and fluffy.
Mix in powdered sugar a little at a time until fully incorporated.
Add in honey and sour cream until combined.
** the original recipe was only enough for 12 small cupcakes. Obviously for a cake I needed to increase the amounts. However I found that the honey was so strong at 1/4 cup that I didn’t add any more. I would say that this is one of those recipes where you can really tailor it to your tastes. Maybe you’d like less powdered sugar and more honey, feel free to play around with the recipe… I slowly added the ingredients in increments until the frosting tasted the way I liked
Strawberry Cake Filling from AllRecipes.com
1 cup water
3 tablespoons cornstarch
2 1/2 cups frozen strawberries, thawed and cut into bite size pieces
3/4 cup white sugar
Whisk water and cornstarch together in a large saucepan.
Stir strawberries and sugar into the water.
Cook mixture over medium heat until thick, at least 10 minutes.
Allow to cool completely before use.
Now for putting it all together!
Behold! An insanely delicious strawberry cake with honey buttercream frosting! Perfect for all those sweet summer strawberries. Oh, and an added bonus is you’ll be left with some strawberry filling. Warm it up a bit, spoon some over some vanilla ice cream and you now have an extra special treat! Nom nom nom.