Strawberry Lavender Layer Cake

Recipes + Styling + Photography by china squirrel

 

Serves 12

1. For the cake: Preheat oven to 350oF. Grease and line the base and sides of three 3-inch x 8-inch round cake pans with parchment paper.
2. Sift flour, baking soda, and baking powder together. Stir in salt, and set aside.
3. Place oil, yogurt, eggs, sugar, vanilla, and buttermilk into a large bowl. Using an electric mixer, beat until well combined. Add flour and mix until just combined.
4. Spoon mixture into prepared cake pans and spread tops evenly using the back of a wet spoon.
5. Bake for 30 minutes or until the cake centers spring back when touched lightly with a fingertip.
6. Let cake cool in pans for 5 minutes, then turn onto a wire rack to cool completely.
7. If cake tops are domed, slightly trim each one until level using a serrated knife. Place bottom layer on serving platter.
8. Between each layer of cake, spread 1/2 the jam over the cake, leaving 1/2 inch around the edge. Then spread 1⁄3 the lavender cream over jam. Arrange half the sliced strawberries evenly over cream. Repeat.
9. Place the top layer of cake. Spread remaining cream over top of cake. Decorate with fresh flowers, strawberry leaves, strawberry halves, a branch, and faux bird.
10. For the lavender cream: Combine 1 cup of cream and honey in a small saucepan over medium-low heat until it just starts to simmer.
11. Remove from heat and stir in lavender. Allow to stand for 30 minutes.
12. Strain through a fine mesh strainer into a medium mixing bowl. Discard lavender. Cover and refrigerate for 1 hour.
13. Stir in sugar, vanilla, and remaining 1/2 cup of cream. Using an electric mixer, beat until cream is thick and soft peaks form.

TIP:

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