Method
- Step 1: Preheat oven to 350°F. Grease and flour one 9-inch round pan and one 8-inch square pan (for the heart-shape method), or use two heart-shaped pans. Line the bottoms with parchment. Whisk flour, baking powder, and salt in a bowl and set aside.Step 2: Beat butter and sugar on medium-high speed for 4–5 minutes until pale and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla and sour cream. Add the dry ingredients and milk alternately (starting and ending with flour) and mix just until combined.Step 3: Divide batter between pans (slightly more in the square pan). Bake 28–32 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then remove and cool completely on wire racks (at least 2 hours).Step 4: Make the heart shape: cut the round cake in half to create two semicircles. Place the square cake like a diamond (one corner facing you). Attach the two semicircles to the top sides of the diamond to form a heart. Trim gently if needed for smooth curves.Step 5: Make the strawberry buttercream: powder and sift freeze-dried strawberries. Beat butter for 3 minutes until creamy. Add powdered sugar gradually, then add strawberry powder, vanilla, salt, and 2 tablespoons heavy cream. Beat 3–4 minutes until fluffy. Add more cream if needed.Step 6: Level cake layers if needed. Spread strawberry preserves between layers. Apply a thin crumb coat of frosting and chill 20 minutes. Frost with final layer, smooth the sides, then decorate with sliced fresh strawberries and mint leaves. Chill until serving, then bring to room temperature for 30 minutes before slicing.
Notes
Nutrition Facts (per serving): Carbs: 58g | Protein: 4g | Fat: 20g