Ingredients:

  • 375g All purpose flour
  • 300g Granulated sugar
  • 1.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 225g Unsalted butter (cake)
  • 240ml Buttermilk
  • 3 Large eggs
  • 2 Egg whites
  • 2 tbsp Freeze dried strawberry powder
  • 1 tsp Vanilla bean paste
  • 2 drops Pink gel food coloring
  • 450g Unsalted butter (frosting)
  • 750g Confectioners' sugar
  • 3 tbsp Heavy cream
  • 1 tsp Clear vanilla extract

Instructions:

  1. Preheat and prep. Set your oven to 350°F (180°C) and grease your square and round pans.
  2. Whisk dry ingredients. Combine 375g flour, 300g sugar, strawberry powder, and leaveners in a stand mixer.
  3. Incorporate butter. Add 225g cubed butter and mix on low until the texture looks like wet sand.
  4. Whisk liquids. In a separate bowl, blend buttermilk, eggs, egg whites, vanilla paste, and pink gel.
  5. Combine slowly. Pour half the liquid into the flour mixture, beat for 1 minute, then add the rest.
  6. Bake the sponges. Divide batter between pans and bake for 35 minutes until a toothpick comes out clean.
  7. Cool completely. Let them rest in the pans for 10 minutes before moving to a wire rack.
  8. Cut the round. Slice the 8 inch round cake directly down the middle into two semi circles.
  9. Position the square. Place the square cake on your serving board like a diamond (one corner pointing at you).
  10. Attach the sides. Use a little frosting to glue the flat sides of the semi circles to the top two edges of the square.
  11. Crumb coat. Spread a thin layer of buttercream over the whole heart to lock in crumbs.
  12. Final frost. Apply the remaining buttercream and smooth with a bench scraper until the surface is velvety.