15g freeze dried strawberries, pulverised in a food processor
4-5 tablespoons lemon juice
For chocolate drip
50g dark chocolate
50ml cream
250g strawberries, hulled and sliced
1/2 cup low sugar strawberry jam (or regular)
Instructions
Preheat oven to 160C/320F and line 2x15cm/6inch round tins on the base and sides going up an inch above the tin’s edge. In a saucepan melt the butter, white chocolate chips and sugar. Cool for 5 minutes. Then add the buttermilk, eggs and vanilla. Transfer to a very large bowl.
Sift in the flour and baking powder mixture in 6 or so lots. You shouldn’t get lumps if you do it this way. Divide evenly among the two tins and bake for 1 hour 15 minutes or until the middle springs back when touched. Cool completely. Trim the tops off the cakes and then slice each in half horizontally.
To make the frosting, beat the butter until smooth for 2 minutes. Then add the icing sugar and freeze dried berries and then beat on low speed until combined. Beat for 5 minutes or so. Then add lemon juice to taste. Cover this icing when it isn’t in use.
Place a cup of frosting in a piping bag and snip the end to around 3/4 of an inch. Place the cake on a serving plate or turntable and brush with some strawberry jam. Pipe icing around the outside and then fill with sliced berries. Repeat with the other rounds. At this point you can place the cake in the freezer for 30 minutes or so if you have space (I rarely do). It will make icing the outside a bit easier.
Finish off the cake by spreading strawberry buttercream around the top and sides scraping it down with an icing scraper. I then go over it with a palette knife to smooth down any edges dipping the palette knife in a little room temperature water.
Melt the chocolate with the cream and stir until smooth and allow it to firm up a little bit by cooling on the benchtop for 10 minutes or so. Use a teaspoon to get the drips down the edge. Dip half a dozen strawberries into the chocolate and allow the chocolate on the cake and berries to set completely.
Pipe six frosting flowers on top of the cake and affix the chocolate coated strawberries.