Someone, not saying who, may or may not have had a birthday. I could have been involved with making the cake but I don't want to verify that at the moment. The cake recipe I used was unremarkable, so I'd rather not link it, but for the filling I used strawberry preserves that I canned last year, bulk ordered from the farm that does my CSA. I'm here today to talk about the frosting.
This wasn't a huge fluffy cake, so you may have to make adjustments and I'm not one for measuring unless absolutely necessary: 2-4 macerated strawberries (I used frozen because fresh isn't in yet) and the juice from a Meyer lemon, probably about 2 tbsp to taste, a tsp. vanilla with 2.5 sticks of butter (and a pinch of salt if your butter is unsalted) with powdered sugar, added 1/2 cup at a time in bowl of my stand mixer. I start out by creaming the butter and then added everything until I have the right consistency. You can always add half and half or a little milk if you find it too thick. You can always add food coloring to get the desired color as well. This was just for the outside of the cake, inside with the jam is plain buttercream, of which I reserved a little for decorating.
The Meyer lemon really set it off, I think it tasted like strawberry ice cream, it was probably one of my favorite buttercream icings so far. You could probably use regular lemon but the acidity is different so you may get different results. Let me know if you try it!
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