For the Cake Layers

• • Preheat oven to 325°F and line 3 round cake pans (8 or 9″) with parchment paper rounds. Spray the edges of the pan with cooking spray.
  • In the bowl of a stand mixer, add the cake mix, flour, sugar, lemonade mix and stir to combine.
  • Add the sour cream, butter, milk, and eggs. Beat for 1 minute, scrapping the sides down half-way through.

• Divide batter evenly between the three prepared pans (about 2 cups of batter each).*
• Bake for 20-25 minutes or until a toothpick poked into the middle of the cake comes out clean.
• Let the cakes cool for a few minutes, then go around the edges with a butter knife to help release the cake. Then, flip the pans over to release the cake onto a cooling rack. Remove the parchment paper and let cool completely.

To make the Strawberry Buttercream

• When the cakes are cool, it’s time to make the buttercream and assemble. To make the buttercream, place the butter in the bowl of a stand mixer and beat until smooth.
• Add powdered sugar and pureed strawberries. Mix slowly until combined.
• Add 1-2 tbsp of milk, if needed, mixing well between each addition.

Assemble the Cake

• • Place one cake layer on the bottom of a platter. Spread frosting over the cake in a smooth, even layer and add fresh strawberry slices over the frosting.
  • Repeat with the second layer.
  • Add the third and final cake layer and frost the edges and top of the cake, making a think layer of frosting called the crumb coat (don’t worry if there are some crumbs in there – it’ll be covered later). Place in the freezer for 30 minutes.

• Once the crumb coat is firm, you’ll put the final coat of buttercream on!
• Top with additional strawberries, if desired and enjoy!